People start their mornings with a cup of tea instead of using an alarm. However, beneath its a comfortable warmth is an interesting system of plant biologic processes, enzyme activities, interactions between molecules, and physiological responses—concepts that are often studied in depth by students pursuing a BSc Course in biological sciences.
Tea is only a relaxing drink, but it contains a range of biological plant ingredients which boost digestion, activate the neurological system, and provide the body with healthy radicals.
Plant source of tea
Tea is derived from the Camellia sinensis plant and originated in China before spreading to other major tea-producing regions such as India and Sri Lanka. All varieties of teas are all produced from this same plant and these teas is prepared differently. The differences in processing methods, especially enzymatic oxidation, are what cause the variability in flavour, colour, and bioactive substance rather than various species.
Chemical Constituents
Tea has almost 2,000 recognized biologically active substances. The key essential components are:
a) Polyphenols (30–40% of dry weight)
Taste properties and beneficial effects are both attributed to polyphenol. Key components found in tea consist of:
- Catechins
- Theaflavins
- Thearubigins
b) Caffeine:
Each one of tea includes 20–60 mg of caffeine, which increases consciousness and decreases tiredness by blocking adenosine signals.
Brewing Science:
To make tea, boil water is combined with tea leaves. The size of the leaves, the temperature of the water, and the length of time the leaves are soaked all determine the tea’s flavor.
Brewing Conditions of tea
- For green tea: 70–80°C for 2–3 minutes
- For black tea: 90–100°C for 3–5 minutes
Physiological Effects of Tea
a) Antioxidant defence
Tea polyphenols change biological signalling processes associated with immune- mediated conditions and cell suicide, as well as scavenging free radicals.
b) Cardiovascular Benefits
Daily tea consumption seems to be associated with improved endothelial health and reduces the oxidation of Low-Density Lipoprotein (bad cholesterol).
c) Metabolic Regulation
The metabolic processes of the body may be slightly boosted by catechins. The building blocks of fats, fatty acids, are broken down by them. The body can use the breakdown of fatty acids to create energy.
Aroma
The fermentation of tea leaves creates by natural compounds, which give tea its fragrance.
Milk and Tea
While milk is added to black tea, casein molecules bind to the polyphenols. Polyphenols enhance flavour and texture and reduce the bioavailability of antioxidants.
Tea and Microbial Fermentation
Tea manufactured from Camellia sinensis is broken down by our intestines and stomachs. Regular teas are not the same as kombucha tea. It is made using a process known as microbial fermentation, in which yeast and bacteria change the tea. This process produces gas, acids, and helpful bacteria and are having little bubbles and a slightly sour taste. Because of this, kombucha tea produces tiny and small bubbles and a flavour that is slightly sour.
Conclusion
Every cup is a completed biological composition, from the oxidation of catechins to the neurochemical control of caffeine and L-theanine. Every time you brew tea, keep in mind that you are starting a finely regulated chemical extraction that has been influenced by both modern science and generations of history.
Frequently Asked Questions (FAQs)
Q.1. Where do all authentic teas come from botanically?
Ans.: The Camellia sinensis plant is the source of all authentic teas.
Q.2. For what reason is green tea thought to be high in antioxidants?
Ans.: High amounts of catechins, such as Epigallocatechin Gallate (EGCG), which neutralize reactive oxygen species (ROS) and lesser oxidative stress, are preserved in green tea due to its limited oxidation.
Author
Dr. Smita Sisodiya
Assistant Professor
Biotechnology
Biyani Girls College,Jaipur