Vegan Sophistication | Health Benefits & Classification of Tea via...
Freethinkers are those who are willing to use their minds without prejudice and without fearing to understand things that clash with their own customs, privileges, or beliefs. This state of mind is not common, but it is essential for right thinking; where it is absent, discussion is apt to become worse than useless. (Leo Tolstoy, 1862)
 Health Benefits & Classification of Tea via cleanwellness.ca
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Tea contains antioxidant compounds such as polyphenols (the tannins), flavanoids (types of polyphenols) and catechins (types of flavanoids). Epigallocatechin gallate or EGCG is the main antioxidant component of tea and is used therapeutically for treatments ranging from chronic fatigue syndrome to cancer prevention.Tea is also rich in amino acids, the building blocks of proteins. These amino acids are the main element of the tea leaf. There are approximately 20 amino acids in tea; vitamins A, B, E and K (although water that is too hot will destroy these vitamins -try this kettle for better temperature control); close to 30 minerals such as potassium, phosphorus, iron, calcium and magnesium; and essential oils.All of these wonderfully nourishing components of tea aid in cardiovascular health, decreased hypertension, detoxification, digestion (by stimulating the elimination of fats), enhanced concentration and increased immunity.
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WHITE:
Unoxidized, very young.PU’ERH:
Only fermented tea (all others are oxidized).GREEN:
Partially oxidized, the green colour is based on where it is processed (Japan, China, etc).MATCHA:
Most caffeine and antioxidants because you are consuming the entire leaf.OOLONG:
A little more oxidized, most complex tea to manufacture and has the most complex flavour.BLACK:
Fully oxidized (example: Darjeeling).

Health Benefits & Classification of Tea via cleanwellness.ca

Tea contains antioxidant compounds such as polyphenols (the tannins), flavanoids (types of polyphenols) and catechins (types of flavanoids). Epigallocatechin gallate or EGCG is the main antioxidant component of tea and is used therapeutically for treatments ranging from chronic fatigue syndrome to cancer prevention.

Tea is also rich in amino acids, the building blocks of proteins. These amino acids are the main element of the tea leaf. There are approximately 20 amino acids in tea; vitamins A, B, E and K (although water that is too hot will destroy these vitamins -try this kettle for better temperature control); close to 30 minerals such as potassium, phosphorus, iron, calcium and magnesium; and essential oils.

All of these wonderfully nourishing components of tea aid in cardiovascular health, decreased hypertension, detoxification, digestion (by stimulating the elimination of fats), enhanced concentration and increased immunity.

WHITE:
Unoxidized, very young.

PU’ERH:
Only fermented tea (all others are oxidized).

GREEN:
Partially oxidized, the green colour is based on where it is processed (Japan, China, etc).

MATCHA:
Most caffeine and antioxidants because you are consuming the entire leaf.

OOLONG:
A little more oxidized, most complex tea to manufacture and has the most complex flavour.

BLACK:
Fully oxidized (example: Darjeeling).
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    I Love tea tea at every meal is an awesome practice to promote digestion!!
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