It is an evergreen bush or tree, up to 10 metres in height, with oval-shaped, shiny and hairy dark green leaves with serrated edges. White, perfumed and generally individual flowers grow in the axials, although they sometimes appear in groups of 2 or 3. The fruit is a capsule divided into three parts.

The Tea plant originates from the South of China and the North of India. The main sources of supply today are India, China, Sri Lanka and Kenya. This plant requires a warm, humid climate and withstands altitudes of between 1,000 and 2,000 metres. The main worldwide tea manufacturer is India, but for Green tea the main manufacturer is China.

Collection starts when the plant is 3 years old and continues for between 25-50 years; the highest yield being around 10 years of age.

COLLECTION AND PRESERVATION

Collection starts when the plant is 3 years old and continues for between 25-50 years; the highest yield being around 10 years of age.

The plant is picked by hand as only the leaf sprouts and youngest, most flexible and tender leaves are gathered. Fully developed leaves must never be picked. In the particular case of Green tea, only the stem of the leaf, called the petiole, is picked rejecting its stipules.

Green tea, Black tea and Oolong tea come from the same type of plant but are differentiated by the way in which they have been processed.
- In order to make BLACK TEA, the fresh leaves are left to wither in the open air. They are then broken up and left to ferment. The tea is a reddish-brown colour and has a pleasant flavour.
- The withering stage for TEA OOLONG is shorter and the leaves do not complete the fermentation phase.
- The leaves for GREEN TEA are not left to ferment but are steam cooked immediately after harvesting, so they may be rolled and dried afterwards. A clear greenish-yellow herbal tea is produced with a bitter flavour.

The amount of time that tea is left to ferment does not only change its flavour and aroma but also the way it may affect our health.

PART USED

The leaves. 

ACTIVE INGREDIENTS

The plant's xanthic bases are highlighted among its active ingredients, especially caffeine or theine, theophylline, theobromine, adenine and xanthene; plenty of polyphenolic derivatives (flavonoides such as kaempferol, quercetin and myricetin, catechols, free catechin tannins and theine combinations), chlorogenic acids, oxalic and gallic, mineral salts, vitamins C, B and P, enzymes and traces of essential oil.

PROPERTIES AND INSTRUCTIONS

Flavonoids and catechins give Green tea diuretic and anti-oxidant properties (which protect us from the damaging effects of free radicals, delaying the ageing process). The xanthic bases have a stimulating effect as they increase the strength of heart contraction and its beat rate, provide bronchodilatation and act as a diuretic. Finally, it must be pointed out that tannins are responsible for their astringent effect.

Depending on how they are made, different types of tea contain more or less catechins. Catechins in Black tea, which ferment for a longer period of time, weigh 10% less than the tea's dry weight. Oolong tea, which is semi-fermented, reaches a maximum of 20% and only the unfermented Green tea can contain up to 30% in catechins, which is why it has better healing powers.

ACKNOWLEDGED USE

As an herbal tea, it is internally used as an excellent diuretic; also being used for diarrhoea (remember that the tannins make it an astringent), bronchitis, asthma (it dilates the bronchial tubes) and asthenia or weakness.

COMMON USE

Today, Green tea is frequently used as an aid for weight-control diets. Apart from delaying the aging process, it also attributed the qualities of boosting the immune system, help control cholesterol levels, prevent heart diseases and protect from damaging bacteria and viruses.

COMBINATIONS

It is mixed with stimulating spices and vitamin complexes and as an herbal tea, it blends very well with mint.

PRESENTATION

Tea leaf is widely spread throughout Spain, being used for therapeutic purposes and also as an enjoyable drink. The plant is mainly marketed as an herbal tea or in capsules.

It is interesting to point out that tea extract appears in an oral rehydration solution used after suffering diarrhoea or vomiting.

DID YOU KNOW ?

Tea is the second most popular drink in the World, after water.
Recent studies confirm that drinking tea is linked with fewer cases of certain types of tumours (mostly in the gastrointestinal tract). The water used to prepare the herbal tea is important, as this affects both the aroma and flavour of the tea. It is therefore best to use mineral water (without chlorine).
White tea
This comes from the buds and tips of the youngest leaves, which are carefully dried, giving the tea an unusual and delicate flavour. It can only be picked once a year and, due to its rareness, it reaches extremely high prices. White tea is most valued in Japan.
Red "Pu Ehr" Tea According to recent studies, Green tea leaves are subjected to a special fermentation process, making them more resistant and giving them new healing powers that reduce colesterol levels and aid effortless weight loss. The name Red tea comes from its earthy colour.