Black Rolling
By admin. Filed in Travel In USA |
Why green tea has more antioxidants than black tea
Processing green tea differs from the way black tea is processed. The antioxidants in tea leaves are nearly exhausted after black tea is processed whereas in green tea, almost all of its anti-oxidants are left in the leaves after treatment.
The antioxidants in an apple
Antioxidants are active when the apple is sliced. You probably noticed that after slicing an apple, its flesh slowly turns brown. This is because the flesh of the apple reacts with oxygen when is exposed to air. This reaction produces free radicals and could create a chain reaction.
All fruits have antioxidants. Various types of fruit have different types of antioxidants. This is the kind of defense for fruit oxidation.
Returning to the apple. When free radicals are formed in the flesh is exposed, the apple quenches antioxidant free radicals to prevent a chain reaction. Any area exposure of the body reacts to oxygen and therefore all these areas forms free radicals which are then quenched by antioxidants in apple. Chain reaction can not continue to flesh inside as antioxidants quench these free radicals.
Discoloration you see in the flesh is exposed are the result of molecules that reacted with oxygen. Scrape the layer and you will see that the apple antioxidants accomplished. He stopped the oxidation to go further in the flesh.
Processing of black tea
The following are the basic salary black tea.
1. Harvest
2. Withering – the leaves are spread out and left to dry.
3. Rolling – the leaves are twisted and rolled hand or machine. This process breaks or cracks on the surface of leaves exposed to oxygen.
4. The oxidation or fermentation – The leaves are left to dry for several hours until about 80% dry.
5. Drying – the leaves further dried by applying heat without burning the leaves. This prevents the oxidation process.
Just like the apple when the membranes of the leaves cracked in the rolling process, it exposed the insides of the leaves to oxygen. The free radicals produced are quenched by antioxidants in the leaves tea. Therefore, these antioxidants off free radicals are already spent and will not be available in the finished product.
Treating tea green
This process differs slightly from how black tea is processed.
1. Harvest
2. Decline
3. Drying
As you can see, the measures that can oxidize the leaves, rolling and oxidation, are omitted to leave the antioxidant content of the leaves just intact.
Which do you prefer?
Now that you've seen the difference in treatment and outcome of the antioxidants, what do you prefer? Tea with more antioxidant content? Others prefer the stronger taste of black tea against taste softer green tea. Others prefer green tea because of its health benefits.
How to get more antioxidants from tea
Our body can absorb only a small percentage of the antioxidants in tea. When combined with citrus juices or vitamin C intake our body with antioxidants in tea can grow more than 5 times.
About the Author
The author has more health info on herbal green tea, antioxidants in green tea and green tea for weight loss.
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