Young tea leaves appear to have two to six times less lead than mature leaves, so the young leaves that are used to make green and white tea have significantly less lead than the older leaves used to make black and oolong tea. As well, the lead in black and oolong tea appears to be released much more readily into the tea water when brewed. This means the health risk from lead may be 100 times lower for green tea compared to oolong and black.
Lemons and tea go even better together than their popularity might suggest. Lemon juice caused 80 percent of tea's catechins to remain, the study found. Following lemon, in terms of stabilizing power, were orange, lime and grapefruit juices. Ferruzzi said both vitamin C and citrus juices must interact with catechins to prevent their degradation in the intestines, although data made it clear that citrus juices have stabilizing effects beyond what would be predicted solely based on their vitamin C content.
Yuja Wang, ospite della 105ma stagione concertistica della Società del Quartetto di Vicenza, ha concesso all'entusiasta pubblico del Teatro Comunale (tutto e...