Tea and Cofee Essay
Tea and Cofee
Many people around the world start their days off with coffee or tea. Mainly because of the caffeine that gives your body a shot of energy and because of the unique taste of both beverages. Coffee and tea are mainly served as a hot beverage or can be made chilled or iced. Coffee and tea both start out as plants both are members of the evergreen family and have potential to grow into tree’s but are trimmed and kept bush size for harvesting.
The coffee bean is what is harvested and roasted which later after processing is what we purchase to make coffee. The leaves and the plant itself are harvested from the tea plant and then dried out to be ready for boiling into tea we drink. The actual caffeine content of a cup of coffee is much higher then a cup of tea, yet both can be purchased in de-caffeinated forms also. Certain types of tea’s have a high antioxidant levels which are beneficial for everyday health.
Certain less filtered coffees have a certain oil in them that promotes cholesterol being prduced by the liver, but other qualities of coffee can actually help prevent heart attacks because it opens blood vessels and increases heart rate, helping break up build up of plack in arteries. Due to individual medical conditions coffee or tea may be the healthier choice for you. Whether picked by hand or by machine.
The best method to get the highest quality Coffee and Tea is when they are “Selectively Picked” where only the ripe cherries(coffee bean pod) and tea leaves are harvested and they are picked individually by hand. Pickers rotate among the trees every 8 – 10 days, choosing only the coffee cherries which are at the peak of ripeness, and the best tea leaves. Because this kind of harvest is labor intensive, and much more costly. (ChilliPapers, Web) This method of harvesting insures the highest grade product which also preserves the potency of there healthy qualities.
University/College: University of Arkansas System
Type of paper: Thesis/Dissertation Chapter
Date: 1 December 2016
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