Tea
Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub native to East Asia which originated in the borderlands of south-western China, north-east India and northern Myanmar. Tea is also made, but rarely, from the leaves of Camellia taliensis. After plain water, tea is the most widely consumed drink in the world. There are many types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have profiles that include sweet, nutty, floral, or grassy notes. Tea has a stimulating effect in humans, primarily due to its caffeine content.
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Research Mentions
Bioactive Phenolic Compounds in Extra Virgin Olive Oil: Implication...
Olives, berries, and tea leaves you grow or buy at the farmers market are literally producing che...
Biochar derived from tea processing waste residue improves the perf...
Tea waste you might toss in the compost bin can be charred and worked into acid garden soils to n...
CsZAT6/12 response auxin signaling to differentially regulate thean...
The same compound that makes a cup of green tea taste smooth and less bitter, and that may help y...
Microbiome-mediated environmental adaptation in tea plants and its ...
The tea in your morning cup could become scarcer and more expensive as climate change stresses te...
Fe-modified tea waste biochar enhances short-term soil organic carb...
Spent tea leaves from your morning brew — instead of heading to landfill — can be transformed int...
Genome-wide analysis of the CsGIF gene family and functional identi...
Leaf shape in tea isn't cosmetic — narrow, elongated leaves roll differently during processing, o...
Inoculation of Bacillus velezensis SD24 enhancing the accumulation ...
Tea grown with beneficial soil microbes can produce healthier plants that need fewer pesticides —...
