Black tea (Camellia sinensis)

Tea bushes

Plant description

His home countries are China, India and Ceylon. Today the plant is cultivated on a large scale in numerous areas. As a cultivated plant, the tea shrub is kept low, the leaves are dark green, elongated ovate, leaf edge clearly serrated.

The white flowers with yellow stamens have a strong scent and reach a diameter of 3 cm. The leaves of the young shoots are harvested and left to wilt in an airy place. Then they are rolled, whereby a part of the cell sap runs out and then fermented in 30 degrees of moist warm air.

During this process the aroma develops and catechins are converted into tannin red. The fermented leaves are then dried at 85 degrees. Green tea is not fermented.

Ingredients

Caffeine (theine), theobromine, theophilline, tannins, flavonoids and numerous different aromatic substances.

Curative effects and application

Black tea is generally considered a luxury food. Short tea is more stimulating than long tea. This is because caffeine is easily soluble in water and quickly passes into the water.

If tea is steeped for a longer period of time, the tannins are also dissolved out and these delay the absorption of caffeine. Tanning agents also play a role in the mild treatment of diarrhea and the following preparation of black tea is suitable for this purpose: 1 heaped teaspoon of black tea is poured over 1⁄4 l of boiling water. Leave to stand for at least 10 minutes.

If necessary, drink a few cups spread over the day unsweetened. Side effects are not to be expected with normal dosage.