Caffeine and Tea

Caffeine and green tea: Comparison mg of caffeine content per green tea variety, coffee, black tea, etc. effect of preparation, temperature, infusion and tips.

The caffeine in tea

The caffeine (or caffeine) is contained in some 60 plant alkaloid (1,3,7-trimethylxanthine) from the substance group of xanthines. The names Tein and Thein (or even falsely theine) are equivalent to the caffeine in tea, but are in professional circles as outdated. It is bitter tasting and has a strong stimulating effect, which is why it has been used in Asia for millennia by Buddhist monks for meditation. Caffeine is one of the phytochemicals and is mainly used for insect repellent made. In green tea, it is bound in a special form and interact strongly with L-Theanine and has as according to numerous studies, many extremely positive effects on health that are unfortunately too little known.

The complex issue of caffeine is to consider the following key points:

Caffeine content in mg table	Comparison of coffee, espresso, etc. and the main types of tea
And caffeine steeping time	How does the caffeine content by prolonged infusion time?
Healthy effect	Numerous positive effects on the health
Recommended limit	300 mg per day?
Caffeine teas arms	Bancha and Karigane, Kukicha
Tips in Dealing with caffeine	Teas and times, preparation

Comparison caffeine (mg) teas

The comparison of the amount of pure caffeine from coffee, green tea, black tea and other caffeinated drinks is often not done precisely. For one thing - as listed above especially crucial - if the caffeine is bound to tannins and what other ingredients are available. On the other hand, the caffeine content varies depending on the type of tea. Then, it's ultimately not just about the caffeine content in the dry matter, but how much coffee or tea is used for brewing a cup and how much is released into the water during brewing. A comprehensive comparison is given in the table in mg of caffeine .

Caffeine in green tea by type

It should be emphasized that the various types of green tea have a very different caffeine content. This ranges from the shaded tea Gyokuro, Tencha and matcha with a particularly high amount (similar to coffee), the still high level of Sencha (unshaded tea from the leaves) of the first harvest, slightly lower values ​​of Sencha second plucking and the variety Benifuuki, to the relatively low content in the mixed rice with sencha (Genmaicha), the older leaves of the tea (Bancha) and the tea made ​​from the stems of the tea plant (Karigane / Kukicha), which only very little contains caffeine. However Karigane from Gyokuro contains a little more caffeine than Karigane from Sencha. The caffeine content is determined primarily by three factors:

1. Young plant parts (buds and young leaves small) have significantly more caffeine than older plant parts (leaves and stems older).
2. The first picking = harvest has significantly more caffeine than the second plucking.
3. Shaded teas (eg, Gyokuro, Tencha, matcha) have much more caffeine than unshaded tea (Sencha, Bancha, Karigane, Kukicha, Benifuuki).

Infusion and caffeine concentration

Another common question is whether one can influence the caffeine content of tea by a shorter or longer infusion time. For example, if a caffeine-sensitive person could do a better Gyokuro evening when a certain time drawing would be selected. We have all heard the old rule: "For tea, the caffeine content is increased by a longer brewing time". The answer is that this approach is to look critically at green tea for various reasons. Details, refer to the contribution of green tea and caffeine steeping time .

Water temperature and caffeine content

It raises the question whether one can influence the caffeine content by selecting the water temperature of the infusion. The primary answer is no. Even at a temperature of only 60 degrees Celsius, already the majority of the caffeine dissolves relatively quickly in water. Decreasing the temperature is below 50 degrees Celsius to solve Although less caffeine, but hardly more important and other healthy ingredients into the water and still achieve a disproportionately high level of caffeine. Increasing the temperature well above 60 ° C so you lose important ingredients that make caffeine-friendly. The caffeine is chemically unstable at much over 100 degrees Celsius (sublimed from 178 degrees Celsius).

Caffeine in Coffee vs. Tea

Coffee beansThe warning voices against the consumption of coffee and its caffeine are numerous. And not without reason. Because the substance is different than in green tea not bound to tannins in coffee, but to the so-called chlorogenic acid. No amino acids in coffee also exist (particularly the L-theanine) as they are available in green and partially in black tea that will make the effect of caffeine much better tolerated. Given the lack of binding to tannins it reaches the coffee through the stomach into higher speed in the bloodstream and causes the lack of effect of combination with amino acids starting from a relatively low consumption of an unrestrained effect or overdose, to a tolerance education in the nerve cells and withdrawal symptoms . The caffeine in coffee arrives for its lack of attachment to the aforementioned substances through the bloodstream to the adrenal cortex. There it triggers the release of the stress hormone adrenaline, which is highly stimulating. To reduce the adrenaline again, it is the body norepinephrine distribute. The unbound caffeine has only a short-lasting effect. This process is stressful for the body and overall energy costs. After the stimulating effect of the organism is therefore even more exhausted than before.

Caffeine in black tea

The same applies to the other stimulant caffeine, such as the black tea or drinks. Again, the caffeine in high doses similar to quickly get into the body, since here also lacks binding to the tannins and the buffering by L-theanine something smaller. The black tea tannins are converted by the fermentation flavors. It is emphasized, however, that in contrast to coffee, a higher content of amino acids present, which is still significantly exceeded by the content in green tea. Thus the caffeine of black tea in the body seems a bit friendly, as the coffee, but still much more burdensome than that of green tea.

The particular caffeine in green tea

As in the preparation of tea, the fermentation of the green leaves of the tea plant is stopped, the remain ingredients of green tea by the process of oxidation and the resulting chemical changes largely spared. Thus, the caffeine in the abundant tannin remains - unlike the black tea and the coffee - bound in green tea. Another important difference is the high content of amino acids in green tea, especially the L-Theanine. See also the article and comparing teas . This bond and the effect in conjunction with the other ingredients makes a big difference to the other caffeinated beverages dar. Because the green tea, the caffeine reaches for his Gerbstoffbindung mainly through the intestine into the blood, and acts in rotation with other valuable ingredients on a very mild and prolonged Art This property can flourish very well the very healthy side of caffeine in the human body.

Unlike the caffeine of coffee, the bound caffeine in green tea does not or hardly directly on the adrenal cortex. Rather, it stimulates the central nervous system at first, which then leads to a much smoother distribution of adrenaline. Accordingly, also norepinephrine, if ever, be used only gently. The effect of the caffeine of green tea keeps thereby also significantly longer.

Positive health effects of caffeine

It is used in the health effects of the caffeine so not only the content of the beverage in milligrams (mg), but rather to its interaction and binding with the other ingredients. Numerous studies have pointed to the positive effects of caffeine in green tea.

It should be emphasized that studies have highlighted in recent years, very healthy properties of the self is not bound to tannins caffeine in coffee (particularly in the type of coffee Arabica). This finding seems to spread more and more. Of course, this only applies to consumption of relatively small amounts. In general, the limit of about here is often 300 mg daily called for a healthy adult.

A much healthier effect unfolds but the caffeine in green tea. Here are exceedingly numerous positive effects for health. So the caffeine contributes significantly to the overall excellent health effects of green tea on. However, side effects such as nausea, nervousness, upset stomach, or similar to, it is recommended that measures should be taken until the symptoms are tolerable, or disappeared completely.

Side effects of caffeine in green tea

People react differently to the caffeine in green tea. Although it is here bound to tannins and with L-theanine is compatible, it can still significant side effects show that of falling asleep can not reach dizziness, stomach pain and headache. Furthermore, it is recommended that during pregnancy, no caffeine is ingested and thus no green tea should be drunk. Babies can not break down the caffeine. The recommendation applies even up to 10 weeks of pregnancy, if the mother should feed the baby. According to studies, a significant caffeine intake of about 8 cups of coffee per day leads (about 300 mg of caffeine) to an increased risk of miscarriage and premature birth. But already at 1.5 cups of coffee showed certain studies have negative effects on the baby (lower birth weight). An alternative is the use of Sencha Karigane because this leg has very little caffeine. But our recommendation is in pregnancy and lactation: general waiver of green tea and caffeine.

What to do with sensitivity to caffeine green tea

The strong health benefits of green tea can cause caffeine sensitivity in adequate green tea consumption on its own over time is significantly reduced and possibly better. Also be emphasized that the green tea does not addicted to caffeine as opposed to coffee. Nevertheless, recommended for side effects very not "hineinzuzwingen" in the tea, but to reduce the dose to a tolerable level (but at the proper preparation to stay) to select and pleasant for the time of day tea places. It is very important to drink shortly before or after the green tea plenty of fresh sparkling water. People with increased sensitivity should drink at least the same amount of water. The best advice on how to cope better with the green tea and its caffeine, see the article " Tips in dealing with the caffeine in green tea . "

Tea from India

INDIA - ASSAM

The Assam tea growing area is in the northeast of India, situated on a plateau at 1000 meters altitude on both sides of the Brahmaputra flow in a tropical climate. This area was one of the tea plant, the 'Thea assamica' discovered, which can be compared to China shrubby plant 'Thea sinensis' to 20 feet high

In about 2000 a strong and spicy plantations of tea with dark infusion grows. Assam is also the basis of a good East Frisian blend. This tea also reveals its spicy character with the addition of candy sugar and cream.

INDIA - DARJEELING

In the north of India, on the southern slopes of the Himalayas, around the town of Darjeeling, the tea gardens at altitudes up to 2000 meters, near the vegetation line. The tea plants here have a slower growth, and the leaves develop in strong sunlight, a very flowery and fine tea flavor rich in content.

The tea leaves are picked by hand in Darjeeling. These are the ideal conditions for a delicious tea variety with unique character, and is known for exquisite Darjeeling top varieties as "the champagne of tea". Each Darjeeling tea gardens has its location, soil conditions and the type of crops grown an individual character.

INDIA - SIKKIM - Dooars - NILGIRI

Apart from Darjeeling and Assam, India has another important tea-growing in the Northeast and in the mountain ranges in southwestern India. Here large quantities of tea are produced, especially for the growing domestic market in India is black tea, boiled with milk and spices, the national drink.

The province of Sikkim lies in the Himalayan mountains, north of the Darjeeling tea growing area. Sikkim tea has a character similar to Darjeeling tea, with a little more strength and body

The Indian province of Dooars lies geographically between Assam and Darjeeling, in the foothills of the Himalayan mountains. The tea from Dooars is aromatic with a slightly spicy character and with light brown brew.
Significant tea plantations in the southwest of India. In the Nilgiri Hills and Travancore. This tea grows from 200 to over 2500 meters in height. South Indian tea's flavor and color to the lively Ceylon tea similar

Darjeeling

The Darjeeling is one of the most famous teas . The region around the Indian city of Darjeeling is the center of the Bengali tea cultivation, it was also the starting point of a caravan route to Tibet and is still known for the very best quality tea of the same name.

In the north of India, on the southern slopes of the Himalayas, around the town of Darjeeling tea gardens at altitudes up to 2000 meters before the Himalayan mountain massif of Kanchanjanga with over 8500 meters.

The tea plants here have a slow growth, and the leaves develop b an intense sunlight, a very flowery, delicate tea flavor and rich in content.

The tea leaves are picked by hand and processed in Darjeeling, exclusively on orthodox manner (withering, rolling, fermenting, drying).

For 100g Darjeeling tea leaves about 2000 must be picked by hand. In other regions is often three times the amount harvested.

These are the ideal conditions for a delicious tea variety with unique character and flavor, The Darjeeling top varieties are called " the champagne of teas " called.

Each Darjeeling tea gardens has its location in the mountains, the soil and plants grown by the type of character. A high quality is produced in Darjeeling from the China tea plant. This tea is delicate flowery, nutty, round taste. Mid-80s, the tea plant with vegetative propagation (clonal) were cultivated on some tea fields. The quality of these tea plants developed a new, very fragrant and rich full flavor profile. From the Assam plant hybrids with larger leaf teas are made the standard.

Tea variety

The subtle flavor of Darjeeling tea is unique, diverse and varies not only with the season, but from week to week, day to day, depending on the temperature and humidity of the day of harvest, and plant type and location of plantings, whether the hills to the south, north, east, or west facing. The tea of ​​any picking transition Has a unique character and flavor through the production process. Is an unfortunate development in Germany, only offer cheap one-two-standard varieties Darjeeling and thereby ignore the magnificent diversity of quality Darjeelingtees.
Of each Darjeeling plucking the quality is repeatedly sampled. Thus, the tea garden or his agent in Calcutta tea metropolis has an asking price for each plucking. The Teemuster are then sent to potential customers around the world. In Teeimportfirmen the tea will be tried again and the importer gives the garden or the broker a certain price he is willing to pay for a certain quality. The prospective buyer with the highest bid gets the contract.

Darjeeling first flush

Once it permits the weather, the first tender leaves and leaf shoots, which are about mid-February, after the end of the winter break in Darjeeling on the climatically convenient tea fields, first flush collected.

Preparation for first flush Darjeeling
The fine aromatic first flush - Darjeeling should be very carefully measured. 1 liter of fresh, soft water, about 90 ° to 95 ° C hot about 10g to 12g tea leaves (about 4-5 teaspoons) pour and leave for 2 to 3 minutes. Leave the pot open.

Darjeeling second flush

The summer harvest is the culmination of the crop year in Darjeeling. Due to the longer growth period after hibernation, the stronger and prolonged exposure to sunlight, and the higher temperatures, the tea bushes have developed more strength and flavor. Second flush Darjeeling tea is mellow and full-bodied in taste which develops as Muscatell-flavor of premium varieties. The tea infusion is darker than at first flush Darjeeling

Preparation for second flush Darjeeling:
1 liter of fresh, soft water boil, about 10g to 12g tea leaves (4-5 teaspoons) pour and let stand for 3 to 4 minutes. Cover the pot

Darjeeling autumnal

After the monsoon rains in the fall, the autumnal Darjeeling is harvested as the last plucking before the winter break. This tea has a sweet and spicy flavor and has relatively little tannin. The preparation is like second-flush Darjeeling

Darjeeling between and Regentees

Between these times there is a main harvest in May between Darjeeling with floral-spicy taste. During the monsoon rains are Regentees harvested, usually of lower quality.

Tibetan youth recipe

Tibetan drinking Tea

It is not difficult to prepare herbal tea, which is a recipe called Tibetan youth. This extraordinary infusion does not require a lot of manpower and resources for cooking. But its healing effect will be felt for five years.
Balm for the Tibetan need 100 grams of herbs - St. John's wort, chamomile, helichrysum, birch buds. Herbs need to grind well and store in a container with a tight lid.

In the evening, 1 tablespoon of the mixture brew in a half-gallon thermos. Before going to bed drink a glass of fragrant herbal tea with a spoonful of honey. The remaining brew in a thermos to drink in the morning for 15-20 minutes before breakfast. Drink every day until the end Grind.

As a result of taking these herbs improved metabolism, the body is cleansed of toxins, fat and water deposits. The blood vessels are elastic, prevented heart attacks, multiple sclerosis, stroke, hypertension, disappears tinnitus, dizziness, vision is restored and cleaned the entire body.

This recipe can be used 1 time in 5 years. A lot to be good, love, happiness and health to yourself and others can and should be every day! They say that this method of maintaining the health of the most effective!

All About Tea

Tea is known to mankind for a long time - the first mention of it is about 5000 years old. However, despite the long history and widespread, many of the properties of the drink remain largely unknown. MirSovetov in this article will tell you about the history of tea, its effects on the human body, how to brew and some other details relating to tea.

The history of tea

The homeland of tea is considered to be China, where for the first time began to cultivate tea plants. Chinese tea spread first throughout South-East Asia, and then along the Great Silk Road travelers, and was brought to Europe. Initially, tea was appreciated here is very expensive, as with any overseas goods. But in spite of this drink's popularity grew steadily.Especially fond of tea residents of England, because when wet and cool climate of its use - it's a great way to keep warm. 
in Russian tea was first introduced in 1638 by Tsar Mikhail Fedorovich. However, the wide spread and people's love drink has won only in the XIX century. In Russia at that time, has become a fashion family tea with honey and sweets. 
Over the past 100 years, the world's tea production has increased by 30 times. The largest exporters of it today are India, China, Sri Lanka, Japan.

How to grow tea

Tea bush plantation has a height of 1 - 1.5 m with a width between rows. It should be noted that,

under favorable conditions, the growth of the bush is very fast and therefore plantations require constant care not to give the bushes grow too much. Depending on the conditions of cultivation harvest of tea leaves harvested from 1 to 2 times a week for 2 - 4 times a year. The highest quality tea is the first harvest. Then, with each new build of the quality of collected leaves gradually reduced.MirSovetov recommends search for this information on the package - some tea producers still indicate variety and vintage. Among most of the teas produced tea is rare to find a particular species in its pure form, most often a mixture (blend), allowing to make the taste of tea is not so sharp. 
favorable climate for tea - a rarity, since this plant is very capricious: it requires a special temperature , humidity, soil. 
example, attempts to cultivate tea in the Crimea have failed. And most northerly tea plantation is located near the city of Sochi. In Europe, the foreign tea is not grown at all. By the way, knowing this, it is easy to guess that the phrase "English tea" is not the country of origin and the place of packaging. A tea should be presented as specified in opaque sealed packaging. Plastic bags, plastic boxes, and even glass jars are not able to fully preserve all the properties of tea.