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Culinary tea : more than 150 recipes steeped in tradition from around the world
Offers an overview of tea, including ancient picking and drying techniques, popular growing regions around the world and the storied past of the tea trade.
Book
Tea
In Tea ,
James R. Fichter reveals that despite the so-called Boston Tea
Party in 1773, two large shipments of tea from the East India
Company survived and were ultimately drunk in North
America. Their survival shaped the politics of the years
ahead, impeded efforts to reimburse the company for the tea lost in
Boston Harbor, and hinted at the enduring potency of consumerism in
revolutionary politics.
Tea protests were widespread in 1774, but so were tea
advertisements and tea sales, Fichter argues. The protests were
noisy and sometimes misleading performances, not clear signs that
tea consumption was unpopular. Revolutionaries vilified tea in
their propaganda and prohibited the importation and consumption of
tea and British goods. Yet merchant ledgers reveal these goods were
still widely sold and consumed in 1775. Colonists supported
Patriots more than they abided by non-consumption. When Congress
ended its prohibition against tea in 1776, it reasoned that the ban
was too widely violated to enforce. War was a more effective means
than boycott for resisting Parliament, after all, and as rebel arms
advanced, Patriots seized tea and other goods Britons left behind.
By 1776, protesters sought tea and, objecting to its high price,
redistributed rather than destroyed it. Yet as Fichter demonstrates
in Tea , by then the commodity was not a symbol of the
British state, but of American consumerism.
eBook
Correction: Koch, W., et al. Black Tea Samples Origin Discrimination Using Analytical Investigations of Secondary Metabolites, Antiradical Scavenging Activity and Chemometric Approach. Molecules 2018, 23, 513
The authors wish to make the following corrections to their paper [...]
Journal Article
The tea enthusiast's handbook : guide to enjoying the world's best teas
\"A guide offering concise, authoritative advice on understanding, buying, and enjoying the six classes of tea, with identification and location photography throughout\"--Provided by publisher.
Book
Recent Advances in Volatiles of Teas
Volatile compounds are important components of tea aroma, a key attribute of sensory quality. The present review examines the formation of aromatic volatiles of various kinds of teas and factors influencing the formation of tea volatiles, including tea cultivar, growing environment and agronomic practices, processing method and storage of tea. The determination of tea volatiles and the relationship of active-aroma volatiles with the sensory qualities of tea are also discussed in the present paper.
Journal Article
Tea Polyphenols in Promotion of Human Health
Tea is the most widely used beverage worldwide. Japanese and Chinese people have been drinking tea for centuries and in Asia, it is the most consumed beverage besides water. It is a rich source of pharmacologically active molecules which have been implicated to provide diverse health benefits. The three major forms of tea are green, black and oolong tea based on the degree of fermentation. The composition of tea differs with the species, season, leaves, climate, and horticultural practices. Polyphenols are the major active compounds present in teas. The catechins are the major polyphenolic compounds in green tea, which include epigallocatechin-3-gallate (EGCG), epigallocatechin, epicatechin-3-gallate and epicatechin, gallocatechins and gallocatechin gallate. EGCG is the predominant and most studied catechin in green tea. There are numerous evidences from cell culture and animal studies that tea polyphenols have beneficial effects against several pathological diseases including cancer, diabetes and cardiovascular diseases. The polyphenolic compounds present in black tea include theaflavins and thearubigins. In this review article, we will summarize recent studies documenting the role of tea polyphenols in the prevention of cancer, diabetes, cardiovascular and neurological diseases.
Journal Article
Functional metabolites and inhibitory efficacy of kombucha beverage on pathogenic bacteria, free radicals and inflammation
Kombucha tea is a fermented tea that produced by acetic acid bacteria and yeast. In this study, the kombucha tea from white, green and black tea was studied for its microbial composition, chemical profile, and biological activities during 15-day fermentation period. HPLC analysis revealed key organic acids, including acetic, gluconic, and glucuronic acids in kombucha tea. In this study, white tea kombucha showed the highest glucuronic acid content. Green tea kombucha demonstrated the highest antioxidant activity by ABTS and FRAP assays. Moreover, white tea kombucha exhibited the strongest DPPH scavenging activity and high phenolic content. Additionally, kombucha tea could inhibit the growth of pathogenic bacteria, including
Escherichia coli
,
E. coli
O157:H7,
Salmonella
Typhi,
Shigella dysenteriae
, and
Vibrio cholerae.
Furthermore, green tea kombucha significantly inhibited nitric oxide production on LPS-stimulated RAW264.7 cells and demonstrated the strongest anti-inflammatory effect. These findings highlight a potential of kombucha tea as a functional beverage with antioxidant, antibacterial, and anti-inflammatory properties.
Journal Article