HEALTH buffs believe that drinking tea boosts the body’s immune system and fights free radicals because of anti-oxidants in tea.
The processing of tea leaves determines the contents of bioactive ingredients. Each variety of tea whether black, red or green, contains a different package of compounds of physiological importance.
Taste and aroma are the usual factors that make branded tea pricey and this also affects consumers’ preferences with regard to tea of their choice.
However, consumers do not pay much attention to the chemical composition and nutritional value of tea. For them, as long as it is a tea, it is nutritious.
The National Health Institutes conducted an assessment of the nutritional value of black, green and white high-quality tea leaf from Chinese plantations based on the chemical composition of the dried leaves as well as minerals and caffeine content in tea infusions.
Scientists analyzed dried tea leaves of their chemical composition (contents of water, protein, volatile substances and ash) and assessed selected minerals and caffeine contents in the tea infusions.
They found that high-quality Chinese green teas have the most valuable composition of minerals, like the highest contents of zinc (Zn), Manganese (Mn), Magnesium (Mg), Potassium (K), Calcium (Ca) and Aluminum (Al).
They also found highest contents of protein in comparison to the other products. Chinese black teas had the highest contents of total ash and caffeine and white teas were characterized with high content of volatile substances, similar to the black teas, and the highest content of water and the lowest content of total ash.
The next time you want to brew or steep a cup of tea, choose one with mineral balance and valuable elements for your health.
- Published in Food & Recipe