Tea And Tea Products

The past decade has seen considerable interest and progress in unraveling the beneficial health effects of tea, particularly its polyphenolic components and its antioxidant activity. Understanding the science behind the claims will help in the production and marketing of teas and tea products. Pulling together recent research and presenting it in an organized format, Tea and Tea Products discusses the manufacturing and chemistry of various teas including green, black, Pu-erh, white, and GABA teas. Emphasizing black and green teas equally, the book presents comprehensive and up-to-date reviews and perspectives on the chemistry of tea components and the molecular biology of green tea catechins and black tea theaflavins. It covers the analysis, formation mechanisms, and bioavailability of tea polyphenols and discusses bioactivities of teas including anticancer, anti-inflammatory, anti-obesity, and anti diabetes. Increased awareness of the many health benefits of tea has fueled an increase in the market for ready to drink teas and tea products in general that will continue to grow. This expanding market requires a resource that provides the evidence. The editors of this volume have more than 100 research publications in tea, and experience in editing more than 50 books between them. Under their expertise and editorial guidance, the contributors present chapters that explore the science behind the health claims of teas.

A cup of tea is an everyday pleasure for people the world over. And increasingly there is a dizzying array of teas to choose from - from robust black tea to elegant green tea and everything in between. In fact every tea has a fascinating story to tell about the place in which it grew - from soil, climate and altitude to the choices its producers made in processing it. Then there are the myriad ways in which that tea can be prepared for your daily cup. Tea mixologist Krisi Smith sets out what you need to know to appreciate teas of all descriptions - from harvesting and processing methods for different varieties to how to make the perfect cup. The world's key tea-growing regions and their best products are identified and their taste profiles explained - from China, Taiwan, Japan, India and Sri Lanka to Nepal, Vietnam and East Africa. The world of tea is fast-moving and Krisi also includes info on everything from blending teas to your own taste and some innovative recipes, to health benefits and the perfect kit to make your brew truly delicious.

A NEW YORK TIMES BOOK OF THE YEARHenrietta Lovell is best known as 'The Rare Tea Lady'. She is on a mission to revolutionise the way we drink tea by replacing industrially produced teabags with the highest quality tea leaves. Her quest has seen her travel to the Shire Highlands of Malawi, across the foothills of the Himalayas, and to hidden gardens in the Wuyi-Shan to source the world's most extraordinary teas.Infused invites us to discover these remarkable places, introducing us to the individual growers and household name chefs Lovell has met along the way - and reveals the true pleasures of tea. The result is a delicious infusion of travel writing, memoir, recipes, and glorious photography, all written with Lovell's unique charm and wit.

"This book provides extensive scientific information on the properties of tea foods, chemical properties, formulations, and tea as ingredients to develop new health foods. It describes tea food production, chemical and physical properties, sensory quality, processing technology and health benefits"--

The tea plant, Camellia sinensis, is of particular importance to humans, and the consumption of tea has a long history of over 2000 years. Currently, tea is one of the most popular beverages worldwide. In recent years the subject of tea has attracted a great deal of attention. As well as the use of tea in traditional medicine, modern biochemical re

Tea is one of the most widely consumed beverages worldwide, and tea extract has been used in a variety of food products including beverages, bread, cakes, ice-cream, wine, biscuits, dehydrated fruits, and various meat and dairy products. In recent years, there is growing consumer interest in the tea extract supplemented products. Tea as a Food Ingredient: Properties, Processing, and Health Aspects provides extensive scientific information on the properties of tea foods, chemical properties, formulations, and tea as ingredient to develop new health foods. It describes tea food production, chemical and physical properties, sensory quality, processing technology, and health benefits. Early chapters present information relating to scientific studies on the health benefits of tea, and the latter chapters focus on introducing tea products into foods, which is the major focus of the entire book. Key Features: Covers broad areas such as chemical properties, bioactive components, and health benefits of tea-based foods Focuses on chemical properties of tea foods, processing technologies, functional food products, and health benefits Explains how the addition of tea extract changes the properties of food and consumer sensory perception This book presents current and sound scientific knowledge on the nutritional value and health benefit of the different tea-based food products, and will be beneficial for food science professionals as well as anyone with an interest in tea as a food ingredient and the benefits it can provide.

From tea guru Sebastian Beckwith and New York Times bestsellers Caroline Paul and Wendy MacNaughton comes the essential guide to exploring and enjoying the vast world of tea. Tea, the most popular beverage in the world after water, has brought nations to war, defined cultures, bankrupted coffers, and toppled kings. And yet in many ways this fragrantly comforting and storied brew remains elusive, even to its devotees. As down-to-earth yet stylishly refined as the drink itself, A Little Tea Book submerges readers into tea, exploring its varieties, subtleties, and pleasures right down to the process of selecting and brewing the perfect cup. From orange pekoe to pu-erh, tea expert Sebastian Beckwith provides surprising tips, fun facts, and flavorful recipes to launch dabblers and connoisseurs alike on a journey of taste and appreciation. Along with writer and fellow tea-enthusiast Caroline Paul, Beckwith walks us through the cultural and political history of the elixir that has touched every corner of the world. Featuring featuring charming, colorful charts, graphs, and illustrations by bestselling illustrator Wendy MacNaughton and Beckwith's sumptuous photographs, A Little Tea Book is a friendly, handsome, and illuminating primer with a dash of sass and sophistication. Cheers!

"A guide to history of tea throughout Asia, its origins, and its popularization across the world. Complete with recipes using tea as ingredients and suggestions on pairing tea with food."--