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Showing Food Red tea

General Information
NameRed tea
Scientific NameAspalathus linearis
DescriptionRed tea, also known as Rooibos tea, is derived from the leaves of the Aspalathus linearis plant, native to South Africa. It is primarily consumed in South Africa and other parts of the world where it is valued for its unique flavor and nutritional profile. Red tea is used as a beverage, often served hot or iced, with optional additions of milk, lemon, sugar, or honey. The tea has a distinctive earthy flavor, with a reddish-brown color and a slightly sweet, nutty aroma. Rich in antioxidants, Red tea offers several health benefits, including anti-inflammatory properties and the potential to improve heart health. The most notable chemicals in Red tea include ascorbic acid, polyphenols, benzoic acid, and cinnamic acid. In addition to its culinary uses, Red tea has been used in traditional medicine to aid in digestion and relieve allergies. Interestingly, Red tea is often prepared by fermenting the leaves, which enhances its flavor and nutritional properties.
Primary IDFOOD00925
Picture957
Classification
GroupTeas
Sub-GroupTeas
ITIS IDNot Available
Wikipedia IDNot Available
Composition
Compounds
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References
Content Reference— Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004).
— Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008).
— Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181.
— U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page.