Camellia sinensis is the tea plant, the plant species whose leaves and sprouts are used to make tea. It belongs to the genus Camellia, a genus of plants of the Theaceae family. All types of tea originate from the processing of leaves, shoots and other parts of this plant: only the processing methods differentiate the various types.
Generally the youngest leaves are destined for tea production and are characterized by a light white or silver hair. Depending on the age of the leaf, different teas have different qualities, since with the maturation the chemical composition may undergo changes.
Depending on the type of treatment to which the leaves of Camellia sinensis are subjected, different products can be obtained by shape, color, aroma and flavor: by treating the leaves with the heat immediately after harvesting, green tea is obtained; by drying them in the air, white tea is obtained; leaving the leaves completely oxidized, black tea is obtained; leaving them partially oxidized and then treating them with heat, you get oolong tea.
The treated and dried tea leaves are used to prepare the homonymous drink by infusion or decoction.
- An effective remedy against cough, cold, nasal congestion, asthma and whooping cough: the qualities of camellia sinensis, in fact, help the body to expel excess mucus and phlegm, reducing the inflammation of the airways and encouraging recovery from multiple pathologies.
If applied locally it can alleviate the symptoms of the most common joint afflictions or affecting the body’s tissues such as arthritis, rheumatism and muscle cramps.
It is an excellent antimicrobial to prevent the attack of viruses and bacteria that compromise the health of the entire body.
‘CAMELLIA SINENSIS’: the ideal temperature is 18-20 ° C, but in winter it also tolerates lower values, provided it is not below 13 ° C. The light must be very good, but protected from direct sunlight, in order to avoid burns to the leaves. Especially in winter the position will have to be very bright.
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