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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
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
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
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
Correction: Spectroscopic and microscopic examination of teeth exposed to green tea at different temperatures
[This corrects the article DOI: 10.1371/journal.pone.0244542.].
Journal Article
Dissecting the role of microorganisms in tea production of different fermentation levels: a multifaceted review of their action mechanisms, quality attributes and future perspectives
Tea is one of the most popular beverages worldwide, with several health benefits attributed for its rich chemical composition and further associated with fermentation process to improve its quality attributes. Most tea types originate from the leaves of Camellia sinensis with differences in fermentation levels yielding black tea, green tea, pouchong tea, oolong tea. Teas like pu-erh or kombucha to encompass both green and red types are further post-fermented. Tea fermentation is a traditional process involving physical, biochemical, and microbial changes which are associated with improved organoleptic characters, nutritive value, and health outcomes. The production of fermented tea relies on naturally occurring enzymes and microbial metabolic activities. This review focuses on presenting a holistic overview on the effect of different microorganisms including bacteria, yeast, and fungi on the biochemical changes and sensory attributes of fermented tea products reported in research articles along the last 15 years. Moreover, production conditions and major biochemical changes are dissected to present the best factors influencing fermented tea quality. This review presents an evidence-based reference for specialists in tea industry to optimize tea fermentation process for targeted attributes.
Journal Article