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Chinese Tea Camellia sinensis sive Thea chinensis (Theaceae)

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description

Shrub grows up to 6 cm high , leaves short stalks, elliptic- lanceolate , evergreen , leathery, serrated banks , alternate foliage , flowers large, white , fragrant , embedded in the axils of leaves , fruit - capsule .

There are several varieties of tea , such as :

  • Tea assamska ( Indian ) - Choisy = Thea assamica , growing wild in Assam , Burmie and Indochina , the main means of cultivation are: China , Japan , Brazil , Ceylon , and Siam .
  • Tea Cambodian .
  • Tea , maté - Ilex paraguariensis ( mate) - South America .
  • Camellia - Caraelia japonica .

It produces four types of dry tea : black , green , red and yellow . The color of dry tea depends on the processing technology of broken leaves , which also affects the chemical composition , taste and smell of any type.

Green tea is nothing more than a dry, shredded leaves, sometimes flavored (rare ), and black tea , red and yellow owe their properties fermentation and flavor .

 

Raw

It uses the leaf tea - Thea Folium .

 

The chemical composition

Tannins found in tea - 9-30 % ( l - epicatechin gallate , epigallocatechin , epigallocatechin galokatechiny , l - epicatechin , gallic quarter ) , alkaloids ( caffeine - 2 %, in 100 ml of strong tea is about 50-100 mg of caffeine , theophylline, theobromine ) , mineral salts ( lots of iron , manganese , potassium, silicon , sodium, fluoride , copper, iodine , phosphorus , calcium and magnesium ) , coumarins ( umbelliferone -7- glucoside ) , vitamins ( C - about 100 mg / 100 g, thiamine, riboflavin, fitochinony , pyridoxine) , essential oil - about 0.6% , flavonoids ( quercetin, kaempferol ) , xanthine , hypoxanthine , paraksantyna , methylxanthine , nekleotydy , nucleoproteins , pigments ( thearubigin , theaflavin , karotenowce , xanthophylls ) , amino acids ( glutamic quarter , methionine ) , organic quarter ( fumaric acid, pyruvic acid , succinic acid, oxalic acid , malic acid , citric acid ) , cornea ( glutelin , albumin ) .

 

action

Tea infusion made ​​with 1 tbsp dried for 2 cups of boiling water (brew 15 minutes , strain , drink 3-4 times a plot of 150-200 mL) is a diuretic , cholagogue , increases the secretion of saliva and gastric juice , including hydrochloric acid , removes indigestion, digestive disorders , diarrhea , also has an astringent , and also anti-inflammatory and antiseptic properties and generally strengthens , reduces fatigue , tones the nervous system , helps mental work .

 

Rp . blend tea

  • Tea - 1 tbsp
  • Primrose flower or herb - 1 tbsp
  • Heather flower or herb - 1 tbsp
  • Dry rose petals - 4 pinches

 

Mix and pour 3 cups boiling water , infuse 10-15 minutes, then strain . Pour into a glass 100 ml infusion and make up to 200 ml, sweeten to taste , preferably glucose , fructose or honey.

This drink is a diuretic , anti-inflammatory, strengthening , quenches thirst , bitter - cures indigestion and diarrhea. Serve with infectious diseases, digestive disorders , gastrointestinal catarrh and respiratory system . Detoxifies the urinary tract . It is very tasty and healthy.

Chinese Tea Camellia sinensis sive Thea chinensis (Theaceae)
 

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