Tracing the trans-Pacific tea trade from the eighteenth century onward, Green with Milk and Sugar shows how the interconnections between Japan and the United States have influenced the daily habits ...of people in both countries. Robert Hellyer explores the forgotten American penchant for Japanese green tea and how it shaped Japanese tastes.
Correction for 'The chemopreventive effects of Huangqin-tea against AOM-induced preneoplastic colonic aberrant crypt foci in rats and omics analysis' by Jie Shen
et al.
,
Food Funct.
, 2020,
11
, ...9634-9650, DOI:
10.1039/D0FO01731K
.
Shiqiang Wei
Angewandte Chemie International Edition,
February 12, 2018, Letnik:
57, Številka:
7
Journal Article
Recenzirano
“My favorite drink is Chinese tea. My science “heroes” are Isaac Newton and Albert Einstein ...” This and more about Shiqiang Wei can be found on page 1744.
SUMMARY Green tea is obtained from freshly harvested Camellia sinensis (L.) Kuntze (Theaceae) leaves by drying them under hot air or steam without oxidation and fermentation. Despite its potential ...health benefits, severe side hepatocellular effects have been reported especially after the long-term consumption of green tea in high doses. Most of patients consumed green tea infusion and extracts have been presented to the emergency department with complaints of jaundice, abdominal pain and fatigue; as a result of examinations, it has been observed that hepatocellular type liver damage usually occurs because of the high amount of green tea used for a long time. According to the results, the consumption of green tea should be avoided fasting, for a long time (more than 2 months) and at high doses (over 3-4 cups/day).
Tea in Chinaexplores the contours of religious and cultural transformation in traditional China from the point of view of an everyday commodity and popular beverage. The work traces the development ...of tea drinking from its mythical origins to the nineteenth century and examines the changes in aesthetics, ritual, science, health, and knowledge that tea brought with it. The shift in drinking habits that occurred in late medieval China cannot be understood without an appreciation of the fact that Buddhist monks were responsible for not only changing people's attitudes toward the intoxicating substance, but also the proliferation of tea drinking. Monks had enjoyed a long association with tea in South China, but it was not until Lu Yu's compilation of theChajing(The Classic of Tea) and the spread of tea drinking by itinerant Chan monastics that tea culture became popular throughout the empire and beyond.
Tea was important for maintaining long periods of meditation; it also provided inspiration for poets and profoundly affected the ways in which ideas were exchanged. Prior to the eighth century, the aristocratic drinking party had excluded monks from participating in elite culture. Over cups of tea, however, monks and literati could meet on equal footing and share in the same aesthetic values. Monks and scholars thus found common ground in the popular stimulant-one with few side effects that was easily obtainable and provided inspiration and energy for composing poetry and meditating. In addition, rituals associated with tea drinking were developed in Chan monasteries, aiding in the transformation of China's sacred landscape at the popular and elite level. Pilgrimages to monasteries that grew their own tea were essential in the spread of tea culture, and some monasteries owned vast tea plantations. By the end of the ninth century, tea was a vital component in the Chinese economy and in everyday life.
Tea in Chinatranscends the boundaries of religious studies and cultural history as it draws on a broad range of materials-poetry, histories, liturgical texts, monastic regulations-many translated or analyzed for the first time. The book will be of interest to scholars of East Asia and all those concerned with the religious dimensions of commodity culture in the premodern world.
In this paper, the differentiation of green, black, Oolong, white, and Pu-erh teas has been carried out according to their free amino acid contents. Alanine, arginine, asparagine, aspartic acid, ...glutamic acid, isoleucine, histidine, leucine, phenylalanine, serine, theanine, threonine, and tyrosine have been determined by liquid chromatography with derivatization with o-phthalaldehyde and fluorescence detection. The chromatographic separation was achieved with a Hypersil ODS column and gradient elution. The amino acid contents were used as chemometric descriptors for classification purposes of different tea varieties. Principal component analysis, k-nearest neighbors, linear discriminant analysis, and artificial neural networks were applied to differentiate tea varieties. Using back-propagation multilayer perceptron artificial neural networks, 100% success in the classification was obtained. The most differentiating amino acids were glutamic acid, asparagine, serine, alanine, leucine, and isoleucine. Keywords: Tea; amino acids; reversed phase high-performance liquid chromatography; derivatization; chemometrics; pattern recognition
Change they can't believe in Parker, Christopher S; Parker, Christopher S; Barreto, Matt A
2013., 20141026, 2013-05-21, 2015-01-01
eBook
Are Tea Party supporters merely a group of conservative citizens concerned about government spending? Or are they racists who refuse to accept Barack Obama as their president because he's not ...white?Change They Can't Believe Inoffers an alternative argument-that the Tea Party is driven by the reemergence of a reactionary movement in American politics that is fueled by a fear that America has changed for the worse. Providing a range of original evidence and rich portraits of party sympathizers as well as activists, Christopher Parker and Matt Barreto show that the perception that America is in danger directly informs how Tea Party supporters think and act.
In a new afterword, Parker and Barreto reflect on the Tea Party's recent initiatives, including the 2013 government shutdown, and evaluate their prospects for the 2016 election.
Tea, made from the leaves of the Camellia senenisis plant, is the second most consumed beverage worldwide after water. Accumulating evidence from cellular, animal, epidemiological and clinical ...studies have linked tea consumption to various health benefits, such as chemoprevention of cancers, chronic inflammation, heart and liver diseases, diabetes, neurodegenerative diseases, etc. Although such health benefits have not been consistently observed in some intervention trials, positive results from clinical trials have provided direct evidence supporting the cancer-protective effect of green tea. In addition, numerous mechanisms of action have been suggested to contribute to tea’s disease-preventive effects. Furthermore, effects of the processing and storage of tea, as well as additives on tea’s properties have been investigated.
Tea (
Camellia sinensis L) is one of the most widely popular nonalcoholic beverage, consumed by over two-thirds of the world's population due to its medicinal, refreshing and mild stimulant effects. ...Mainly four types of made tea viz., black or red, oolong, green and white are used for tea infusion (water extract from fermented tea leaf) worldwide. Tea plays a major role in terms of the intake of a number of nutritional trace elements in humans. Besides essential macro- and microelements, experimental studies have demonstrated that the accumulation of significant amount of excess nonessential trace elements in tea leaves may eventually increase the metal body burden in humans. Different literatures have indicated that among different trace elements, levels of aluminium (Al), arsenic (As), cadmium (Cd), chromium (Cr), copper (Cu), fluoride (F) manganese (Mn), and nickel (Ni) in different tea infusions were 0.06–16.82
mg
L
−
1
, trace—1.53
μg
L
−
1
, trace—0.79
μg
L
−
1
, below detectable limit—43.2
μg
L
−
1
, 0.02–40.0
mg L
−
1
, 0.2–4.54
mg
L
−
1
, 0.1–250
mg
L
−
1
and BDL—0.16
mg
L
−
1
, respectively. It has also been reported that in some of the tea infusions, toxic metals exceed the maximum permissible limits stipulated for different countries. In the present review, an attempt has been made to update and evaluate the knowledge of the presence of some selected trace elements in tea leaves, made tea and tea infusion, based on the available literature. Existing reports suggested that the presence of trace elements in green tea is lower than the black tea in most cases. However, the available literatures still appear to have some limits and may need more detailed investigations before reaching the conclusions.
Volatile compounds are important components of tea aroma, a key attribute of sensory quality. The present review examines the formation of aromatic volatiles of various kinds of teas and factors ...influencing the formation of tea volatiles, including tea cultivar, growing environment and agronomic practices, processing method and storage of tea. The determination of tea volatiles and the relationship of active-aroma volatiles with the sensory qualities of tea are also discussed in the present paper.
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