Tea is a product made from the leaves or buds of the tea bush Camellia sinensis. It is commonly consumed in the form of a beverage made by steeping it in hot water for a few minutes. The English word tea derives from the Chinese 茶, pronounced te in the Min Nan dialect. The flavour of the raw tea is developed by processes including oxidation, heating, drying and the addition of other herbs, spices, or f ...

Including:

Tea - Cultivation Tea - Processing and classification Tea - Blending and additives Tea - Content of Tea Tea - Tea origin and early history in Asia
Tea - Tea creation myths Tea - China Tea - Japan
Tea - Tea spreads to the world Tea - The word tea Tea - Tea culture
Tea - China Tea - Vietnam Tea - Britain Tea - Hong Kong Tea - Iran Tea - Ireland Tea - India Tea - Pakistan Tea - Sri Lanka Tea - Turkey Tea - Russia Tea - Czech Republic Tea - Commonwealth countries Tea - United States Tea - Japan Tea - Taiwan Tea - Tibet
Tea - Tea preparation Tea - Enjoying tea the modern way

Read more here: » Tea: Encyclopedia - Tea

See also:

Tea, Tea - Cultivation, Tea - Processing and classification, Tea - Blending and additives, Tea - Content of Tea, Tea - Tea origin and early history in Asia, Tea - Tea creation myths, Tea - China, Tea - Japan, Tea - Tea spreads to the world, Tea - The word tea, Tea - Tea culture, Tea - China, Tea - Vietnam, Tea - Britain, Tea - Hong Kong, Tea - Iran, Tea - Ireland, Tea - India, Tea - Pakistan, Tea - Sri Lanka, Tea - Turkey, Tea - Russia, Tea - Czech Republic, Tea - Commonwealth countries, Tea - United States, Tea - Japan, Tea - Taiwan, Tea - Tibet, Tea - Tea preparation, Tea - Enjoying tea the modern way

Read more here: » Tea: Encyclopedia II - Tea - Tea preparation

The main types of tea are distinguished by their processing. Leaves of Camellia sinensis, if not dried quickly after picking, soon begin to wilt and oxidise. This process resembles the malting of barley, in that starch is converted into sugars; the leaves turn progressively darker, as chlorophyll breaks down and tannins are released. The next step in processing is to stop the oxidation process at a predetermined sta ...

See also:

Tea, Tea - Cultivation, Tea - Processing and classification, Tea - Blending and additives, Tea - Content of Tea, Tea - Tea origin and early history in Asia, Tea - Tea creation myths, Tea - China, Tea - Japan, Tea - Tea spreads to the world, Tea - The word tea, Tea - Tea culture, Tea - China, Tea - Vietnam, Tea - Britain, Tea - Hong Kong, Tea - Iran, Tea - Ireland, Tea - India, Tea - Pakistan, Tea - Sri Lanka, Tea - Turkey, Tea - Russia, Tea - Czech Republic, Tea - Commonwealth countries, Tea - United States, Tea - Japan, Tea - Taiwan, Tea - Tibet, Tea - Tea preparation, Tea - Enjoying tea the modern way

Read more here: » Tea: Encyclopedia II - Tea - Processing and classification

Peppermint (Mentha x piperita) is a (usually) sterile hybrid mint, a cross between watermint and spearmint, with a high menthol content, often used in tea and confectionery. The oil also contains menthone and menthyl esters. Peppermint is the oldest and most popular flavor of mint flavored confectionery (including chewing gum). It has been found sometimes wild in Central and Southern Europe, but the first intentional crossbreed of watermint and spearmint was done in England. Peppermint, like many spices and herbs, ...

Read more here: » Peppermint: Encyclopedia - Peppermint

Today the cold milk tea is usually prepared with ice cubes. However, in the old days, when machines for producing ice cubes were not popular, the cold milk tea was made by filling the hot milk tea into a glass bottle and then cooling it in a refrigerator. Sometimes the milk tea were filled in Vitasoy or Coca-Cola bottles, and were sold by bottle. Today this type of "bottle milk tea" is rare in Hong Kong. In the case of milk tea with ice cubes, the melting ice will dilute the content, thus affecting the taste of the drink; therefore, m ...

See also:

Hong Kong-style milk tea, Hong Kong-style milk tea - History, Hong Kong-style milk tea - Culture, Hong Kong-style milk tea - Cold milk tea, Hong Kong-style milk tea - Criteria, Hong Kong-style milk tea - Cha Chow

Read more here: » Hong Kong-style milk tea: Encyclopedia II - Hong Kong-style milk tea - Cold milk tea

Today the cold milk tea is usually prepared with ice cubes. However, in the old days, when machines for producing ice cubes were not popular, the cold milk tea was made by filling the hot milk tea into a glass bottle and then cooling it in a refrigerator. Sometimes the milk tea were filled in Vitasoy or Coca-Cola bottles, and were sold by bottle. Today this type of "bottle milk tea" is rare in Hong Kong. In the case of milk tea with ice cubes, the melting ice will dilute the content, thus affecting the taste of the drink; therefore, m ...

See also:

Hong Kong-style milk tea, Hong Kong-style milk tea - History, Hong Kong-style milk tea - Culture, Hong Kong-style milk tea - Cold milk tea, Hong Kong-style milk tea - Criteria, Hong Kong-style milk tea - Cha chow

Read more here: » Hong Kong-style milk tea: Encyclopedia II - Hong Kong-style milk tea - Cold milk tea

Despite some promotional claims that rooibos is a source of vitamin C, Joubert says it is not. "We have tested both the traditional rooibos and green rooibos, and vitamin C was not present," she says. With the exceptions of fluoride and copper, the trace amounts of minerals in rooibos are not enough to make the tea a meaningful dietary source of minerals for the average consumer. Several other health advantages of rooibos tea that are often mentioned are its zero caffeine content and its low tannin content. Because rooibos is naturall ...

See also:

Rooibos, Rooibos - Processing, Rooibos - Flavor, Rooibos - Preparation, Rooibos - Antioxidants & Flavonoids found in Rooibos, Rooibos - Nutrient Information, Rooibos - Health Research

Read more here: » Rooibos: Encyclopedia II - Rooibos - Nutrient Information

Good sources of flavonoids include all citrus fruits, berries, onions, parsley, legumes, green tea, red wine, and dark chocolate (that with a cocoa content of seventy percent or greater). Flavonoid - Citrus. The citrus bioflavonoids include hesperidin, quercetin, rutin (a sugar of quercetin), and tangeritin. In addition to possessing antioxidant activity and an ability to increase intracellular levels of vitamin C, rutin and hesperidin exert beneficial effects on capillary permeability and blood flow. They ...

See also:

Flavonoid, Flavonoid - Biological effects, Flavonoid - Important flavonoids, Flavonoid - Quercetin, Flavonoid - Proanthocyanidins, Flavonoid - Epicatechin, Flavonoid - Important dietary sources, Flavonoid - Citrus, Flavonoid - Green Tea, Flavonoid - Subgroups

Read more here: » Flavonoid: Encyclopedia II - Flavonoid - Important dietary sources

Flavonoid - Quercetin. Quercetin is a flavonoid that forms the "backbone" for many other flavonoids, including the citrus flavonoids rutin, hesperidin, naringin and tangeritin. In studies, quercetin is found to be the most active of the flavonoids, and many medicinal plants owe much of their activity to their high quercitin content. Quercetin has demonstrated significant anti-inflammatory activity because of direct inhibition of several initial processes of inflammation. For example, it inhibits both the manufact ...

See also:

Flavonoid, Flavonoid - Biological effects, Flavonoid - Important flavonoids, Flavonoid - Quercetin, Flavonoid - Proanthocyanidins, Flavonoid - Epicatechin, Flavonoid - Important dietary sources, Flavonoid - Citrus, Flavonoid - Green Tea, Flavonoid - Subgroups

Read more here: » Flavonoid: Encyclopedia II - Flavonoid - Important flavonoids

The traditional Irish breakfast includes at least the following fried items: pork sausages, bacon rashers, egg(s), black pudding, and white pudding, accompanied by tea or coffee and usually toast or traditional brown soda bread (one of the more distinguishing features). Similar traditional breakfasts, often with the same ingredients, are served in other parts of the British Isles (see Full English breakfast). The serving of white pudding is also often found in the traditional breakfast meal in Scotland. Often, the bacon is grilled and not ...

See also:

Irish breakfast, Irish breakfast - The contents, Irish breakfast - Hotel and other fare, Irish breakfast - Health effects, Irish breakfast - History, Irish breakfast - Variations

Read more here: » Irish breakfast: Encyclopedia II - Irish breakfast - The contents

Characteristics of Kapha

A thick, broad, well-developed frame and large, long limbs go well with a pleasant, deep and resonant voice with low, slow, rhythmic speech. The skin is usually thick, oily, pale or white and cold. Plentiful, thick, wavy, lusterous and generally brown hair is set on a large, rounded and full face. The neck is solid, with a near tree-trunk quality. A large, rounded nose and large, attractive, blue or light brown in color eyes are found in a mouth that is large with big, full lips. Teeth too are big and white and set in strong gums.

Caring * Centeredness * Compassion * Contentment * Faith * Fulfillment * Groundedness * Patience * Sense of being nourished * Stability * Support * Tenderness

Kapha predominated people are calm, steady, considerate - stable, patient personalities they are slow to anger. Not easily provoked, once angry they do not calm down easily. They are honourable, true to their word and avoid lies. Loyal, forgiving and understanding, they can be lethargic, even lazy, if not driven by others. Learning may be slow but memory will be strong. Excellent in logical analysis, they take time before reaching conclusions. Long hours of deep sleep and a strong, enduring sex drive come naturally. While they do save money, it does get spent on food. And there can at times be an element of dullness, given that a kapha mind is usually too content to seek fresh mental stimulation.

Decreased quantities of warm food.Pungent, bitter and astringent tastes.To be taken earlier than 10 am and not later than 6 pm. Healthy Kapha types should observe fast one day per week.

Oil Massage

With stimulating oils such as punarnavadi oil and srigopal oil.

Exercise

Regular and vigorous.

Herbal Dietary supplements

Guggul, sitopladi churan, trikatu, chyavanprash, Kapha Tea.

Factors that increase kapha

1.    Exposure to cold , eating too much sweet ,meat ,fats, cheese, milk, ice cream, yogurt, fried food, excessive use of salt. Excessive intake of water

2.    Taking naps after meals.

3.    Doing nothing .Sedative and tranquilizers.

4.    Doubts, greed, and possessiveness.

5.    Lack of comapation

(See also: KAPHA, Ayurveda, Ayurvedic Dictionary, Alternative Health, Body Mind and Soul)

Tea is often drunk at social events, such as afternoon tea and the tea party. It may be drunk early in the day to heighten alertness; it contains theophylline and bound caffeine (sometimes called "theine"), although there are also decaffeinated teas. There are tea ceremonies which have arisen in different cultures, Japan's complex, formal and serene one being the most known. Other examples are the Korean tea ceremony or some traditional ways of brewing tea in Chinese tea culture. Tea - China. Main article: Chinese tea culture ...

See also:

Tea, Tea - Cultivation, Tea - Processing and classification, Tea - Blending and additives, Tea - Content of Tea, Tea - Tea origin and early history in Asia, Tea - Tea creation myths, Tea - China, Tea - Japan, Tea - Tea spreads to the world, Tea - The word tea, Tea - Tea culture, Tea - China, Tea - Vietnam, Tea - Britain, Tea - Hong Kong, Tea - Iran, Tea - Ireland, Tea - India, Tea - Pakistan, Tea - Sri Lanka, Tea - Turkey, Tea - Russia, Tea - Czech Republic, Tea - Commonwealth countries, Tea - United States, Tea - Japan, Tea - Taiwan, Tea - Tibet, Tea - Tea preparation, Tea - Enjoying tea the modern way

Read more here: » Tea: Encyclopedia II - Tea - Tea culture

The cradle of the tea plant is in Southeast Asia. Spontaneous growth of assamica variant is observed in area ranging from Chinese province Yunnan to the northern part of Myanmar and Assam region of India. The variant sinensis grows naturally in eastern and southeastern regions of China. [5] Recent studies and occurence of hybrids of the two types in wider area extending over mentioned regions suggest the place of orig ...

See also:

Tea, Tea - Cultivation, Tea - Processing and classification, Tea - Blending and additives, Tea - Content of Tea, Tea - Tea origin and early history in Asia, Tea - Tea creation myths, Tea - China, Tea - Japan, Tea - Tea spreads to the world, Tea - The word tea, Tea - Tea culture, Tea - China, Tea - Vietnam, Tea - Britain, Tea - Hong Kong, Tea - Iran, Tea - Ireland, Tea - India, Tea - Pakistan, Tea - Sri Lanka, Tea - Turkey, Tea - Russia, Tea - Czech Republic, Tea - Commonwealth countries, Tea - United States, Tea - Japan, Tea - Taiwan, Tea - Tibet, Tea - Tea preparation, Tea - Enjoying tea the modern way

Read more here: » Tea: Encyclopedia II - Tea - Tea origin and early history in Asia

Main article: Tea blending and additives Almost all teas in tea-bags and most other teas sold in western countries are blends. Blending may occur at the level of tea-planting area (e.g., Assam), or teas from many areas may be blended. The aim of blending is a stable taste over different years, and a better price. More expensive, more tasty tea may cover the inferior taste of cheaper tea. There are various teas which have additives and/or different processing than "pure" varieties. Tea is able to easily receive any aroma, which may cause problems in processing, transportation or storage of tea, but can be als ...

See also:

Tea, Tea - Cultivation, Tea - Processing and classification, Tea - Blending and additives, Tea - Content of Tea, Tea - Tea origin and early history in Asia, Tea - Tea creation myths, Tea - China, Tea - Japan, Tea - Tea spreads to the world, Tea - The word tea, Tea - Tea culture, Tea - China, Tea - Vietnam, Tea - Britain, Tea - Hong Kong, Tea - Iran, Tea - Ireland, Tea - India, Tea - Pakistan, Tea - Sri Lanka, Tea - Turkey, Tea - Russia, Tea - Czech Republic, Tea - Commonwealth countries, Tea - United States, Tea - Japan, Tea - Taiwan, Tea - Tibet, Tea - Tea preparation, Tea - Enjoying tea the modern way

Read more here: » Tea: Encyclopedia II - Tea - Blending and additives

Tea is produced from leaves and leaf buds of Camellia sinensis, the tea plant. All tea varieties, such as green, oolong, and black tea, are harvested from this species, but differ by processing. While in nature the tea tree may grow to 5 to 15 meters, and sometimes even to 30 meters[1], planted tea shrubs are usually trimmed to below two metres (six feet), to stimulate the growth of leaves and to ease plucking. Many infectious insects, including the green leafhopper, mites, caterpillars, and termites, ...

See also:

Tea, Tea - Cultivation, Tea - Processing and classification, Tea - Blending and additives, Tea - Content of Tea, Tea - Tea origin and early history in Asia, Tea - Tea creation myths, Tea - China, Tea - Japan, Tea - Tea spreads to the world, Tea - The word tea, Tea - Tea culture, Tea - China, Tea - Vietnam, Tea - Britain, Tea - Hong Kong, Tea - Iran, Tea - Ireland, Tea - India, Tea - Pakistan, Tea - Sri Lanka, Tea - Turkey, Tea - Russia, Tea - Czech Republic, Tea - Commonwealth countries, Tea - United States, Tea - Japan, Tea - Taiwan, Tea - Tibet, Tea - Tea preparation, Tea - Enjoying tea the modern way

Read more here: » Tea: Encyclopedia II - Tea - Cultivation

As the Venetian explorer Marco Polo failed to mention tea in his travel records, it is conjectured that the first Europeans to encounter tea were either Jesuits living in Beijing who attended the court of the last Ming Emperors; or Portuguese explorers visiting Japan in 1560. Russia discovered tea in 1618 after a Ming Emperor of China offered it as a gift to Czar Michael I. Soon imported tea was introduced to Europe, where it quickly became popular among the wealthy in France and the Netherlands. English use of tea dates from about 1650 and is attributed to Catherine of Braganza (Portuguese princ ...

See also:

Tea, Tea - Cultivation, Tea - Processing and classification, Tea - Blending and additives, Tea - Content of Tea, Tea - Tea origin and early history in Asia, Tea - Tea creation myths, Tea - China, Tea - Japan, Tea - Tea spreads to the world, Tea - The word tea, Tea - Tea culture, Tea - China, Tea - Vietnam, Tea - Britain, Tea - Hong Kong, Tea - Iran, Tea - Ireland, Tea - India, Tea - Pakistan, Tea - Sri Lanka, Tea - Turkey, Tea - Russia, Tea - Czech Republic, Tea - Commonwealth countries, Tea - United States, Tea - Japan, Tea - Taiwan, Tea - Tibet, Tea - Tea preparation, Tea - Enjoying tea the modern way

Read more here: » Tea: Encyclopedia II - Tea - Tea spreads to the world

The Chinese character for tea is 茶, but it is pronounced very differently in the various Chinese dialects. Two pronunciations have made their way into other languages around the world. One is 'te' (POJ: tê) which comes from the Min Nan dialect spoken around the port of Xiamen (Amoy). The other is 'cha', used by the Cantonese dialect spoken around the ports of Guangzhou (Canton) and Hong Kong, as well as in the Mandarin dialect of northern China. Yet another different pronunciation is 'zoo', use ...

See also:

Tea, Tea - Cultivation, Tea - Processing and classification, Tea - Blending and additives, Tea - Content of Tea, Tea - Tea origin and early history in Asia, Tea - Tea creation myths, Tea - China, Tea - Japan, Tea - Tea spreads to the world, Tea - The word tea, Tea - Tea culture, Tea - China, Tea - Vietnam, Tea - Britain, Tea - Hong Kong, Tea - Iran, Tea - Ireland, Tea - India, Tea - Pakistan, Tea - Sri Lanka, Tea - Turkey, Tea - Russia, Tea - Czech Republic, Tea - Commonwealth countries, Tea - United States, Tea - Japan, Tea - Taiwan, Tea - Tibet, Tea - Tea preparation, Tea - Enjoying tea the modern way

Read more here: » Tea: Encyclopedia II - Tea - The word tea