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Tea is an aromatic beverage made from the leaves of the Camellia sinensis plant, a species that originated in southwestern China and northern Myanmar. A rarer variety is called Camellia taliensis. Although the tea plant is not found in every part of the world, it has been used for centuries to make tea.

Origins

The origins of tea are mysterious, but the drink has a long history that dates back more than 5000 years. During the Shang dynasty, tea was probably used for medicinal purposes. Its first recorded mention dates back to the 3rd century AD. During the Tang dynasty (618-906 AD), tea became the national drink of China. A scholar named Lu Yu was the first person to write about the drink. He wrote the first book about tea, called the Ch'a Ching. Later, Japanese Buddhist monks introduced tea to their country.

Traditionally, tea was consumed as a hot drink. Chinese tea is produced from the leaves of the Camellia sinensis plant, which grows in China and India. Today, different varieties are grown and processed in different ways. From green to black, the taste and texture of tea varies widely.

Classifications

Tea classifications vary according to the processing methods used to produce the leaves. Different methods include drying, fermentation, and aging. The major classifications are white, green, oolong, black, and pu-erh. Green teas are the mildest, while black and pu-erh teas are the strongest. However, the tea grade does not necessarily reflect its flavor or quality. Matcha, for instance, is a fine powder made from ground green tea.

Tea classifications can also depend on the size of the leaf. For instance, a leafy grade can include flowery pekoe (FP), orange pekoe (OP), and pekoe souchong (PS). A broken grade, on the other hand, may be a broken orange pekoe (BP), fanning, or dust. The leafy grade is typically made of the tender shoots, while a broken grade is made of the tougher mature leaves. Modern commercial grading results in 95 to 100% broken grades. This is due to a demand for smaller particle sizes to produce a quick brew.

Health benefits

Studies have shown that drinking tea reduces your risk of heart disease. In fact, people who drink at least three cups a day have a 21 percent reduced risk of a stroke. A meta-analysis of 22 prospective studies of more than 850,000 participants found that drinking at least three cups of tea daily can reduce the risk of total mortality, coronary heart disease, and stroke. It is also associated with a lower risk of cerebral infarction and intracerebral hemorrhage.

The health benefits of drinking tea can be attributed to its antioxidant, anti-inflammatory, and immune-boosting properties. Regular consumption of tea can also reduce stress levels. However, be sure to avoid drinking sugar-sweetened tea. Instead, use natural sweeteners to boost your metabolism.

Origins in Asia

Origins of tea in Asia can be traced back as far as the 8th century, when Buddhist monk Lu Yu compiled the first known book on tea. He explained the properties of tea and the techniques for brewing it. He also connected tea with religious Buddhism. As a result, tea became an integral part of Chinese and Japanese culture. In addition to promoting Buddhism, tea became a symbol of hospitality, and guests were often welcomed with cups of tea.

Although tea is a popular beverage in Asia, it was relatively unknown in Europe until the 16th century. In 1606 the Dutch became the main tea traders between Europe and Asia. Their trading post was located on the island of Java, which lies between Sumatra and Bali. During the Dutch colonization, tea was exported from China to Holland. After this, it became a popular beverage in Europe. It spread quickly, and by the 17th century it was widely known in the western world. Initially, it was only reserved for the wealthy, and it was not common for commoners to drink it.

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