Tisana curative
Tisana curativeFor other uses, see Tea (disambiguation). Tea leaves in a Chinese gaiwan. A tea bush.Tea is a common beverage made by steeping processed leaves or buds of the tea bush Camellia sinensis in hot water for a few minutes. The processing variously includes oxidation (fermentation), heating, drying or the addition of other herbs, spices, or fruits. There are four types of true tea; black tea, oolong tea, green tea, and white tea. Tisane Curative. Tea is a natural source of caffeine, theophylline, and antioxidants, although it has almost no nutritional value (no fat, carbohydrate, protein). It has a cooling, slightly bitter and astringent taste. Tea is one of the most drunk beverages in the world. A total of 3,200,000 tonnes of tea were produced worldwide in 2004. [1] India, China, Sri Lanka and Kenya (in order) are the most prolific producers of tea leaves. [2] The term herbal tea usually refers to infusions of fruit or herbs containing no actual tea leaves, for example rosehip tea or chamomile tea. Sostanze curative mostruose. Alternative terms for this are tisane or herbal infusion, which lack the word tea. This article is concerned exclusively with preparations and uses of the tea plant Camellia sinensis. CultivationMain article: Camellia sinensisTea gardens in Munnar, Kerala, IndiaA Malaysian tea plantationIn the wild, the tea plant Camellia sinensis may grow from 5 to 15 m, and sometimes even to 30 m. [3] The natural distribution consists of the foothills of the Himalayas, from northeast India to southwest China,[4] areas with subtropical monsoon climates with wet and hot summers and relatively cold and dry winters. [5] Today, it is cultivated in many tropical and subtropical regions. In tropical regions, the best conditions are at higher altitudes. cocktails’ with therapeutic value including tisane (curative elixirs), |