The history of tea dates back to 2737 B.C. and the Emperor Shen Nung is credited with the discovery of this delectable beverage. As the story goes, Emperor Shen Nung was boiling water in the great outdoors and the wind stirred. Nature’s action sent a few leaves falling on the pot of boiling water and produced steam so fragrant that the Emperor decided to taste the water. He loved what he tasted - a cup of freshly brewed green tea.
The leaves that fell on the Emperor’s boiling pot came from the camellia sinensis, a tall evergreen shrub that bears white flowers. Camellia sinensis is also one of China’s oldest medicinal trees. This tree grows in subtropical climates at high or very high altitudes.
Today there are over three thousand known species of camellia sinensis and from these come hundreds of varieties of tea that are distributed (and loved) all over the world.
A few countries such as China, Japan, Sri Lanka, India and Taiwan have specialized in the production of various types of tea.
The more popular types of teas are the green, oolong and black teas. China produces all three. Green tea has become Japan’s national drink and India takes pride in its black assam teas.
How Tea is Processed
In the past, plucking the leaves from the trees were done by hand but today machines are also used in tea gardens. The most sought-after leaves of the tree are the top three - the leaf bud - called pekoe, and the top two leaves - known as orange pekoe. The harvested leaves are rolled into balls or made to resemble ribbons; some are twisted and woven to resemble fruits, flowers or nests; other leaves are dried, broken and then pulverized and placed in tea pouches.
Just as varied is the taste of tea. There are so many flavors to choose from. The taste of the more famous types of tea is dependent on two factors: the geography and weather of the place of origin, and the way it is processed.
Although the process of drying tea leaves is called fermentation, tea expert Diana Rosen, in her book Meditations With Tea, says that “the correct term is oxidation for the processing of tea is not unlike the oxidation that occurs when a cut apple or pear is left out in the air and dries slightly then turns brown.”
When fermenting the tea leaves, they are piled and allowed to sweat. This oxidizes the leaves, and darkens them. Flavor and aroma are also changed according to the processing style.
The process of fermentation produces flavorful teas but it also alters the medicinal value of the tea leaves. Generally, the more fermented the leaves, the more it is stripped of its medicinal properties.
The More Popular Types of Teas
Black tea is the most fermented type of tea and it is frequently found in packaged blends. Although they yield golden orange to red orange teas, they are called black because full oxidation turns the tea leaves black.
Oolong teas fall in the middle category, between the fully fermented black teas and the unfermented green tea. Oolong teas have the widest range of fermentation. Depending on where they came from, oolong teas can be 2% to 80% fermented. The leaves could either be greenish or blackish, or green in the center and brown on the edges. Oolong teas have a distinctively floral note. This floral texture is the signature of oolong teas.
Green teas are lightly steamed, which is why they retain much of the green color and the characteristic “vegetal” or intensely grassy taste. Each cup of green tea contains 40-50 milligrams of caffeine which makes it a stimulating drink.
White and Yellow Tea
Two lesser known but equally potent varieties are the white and yellow teas.
White tea is pale sage in color. Like green tea, white tea leaves are not fermented. Instead the leaves are allowed to wither so that they can be made into various shapes. White tea is said to be “ephemeral” in taste and slightly sweet. White tea has very low caffeine content which makes it an ideal tea for the elderly.
The rare yellow teas used to be exclusively for royalty and esteemed guests. Yellow tea is highly prized - it has a very delicate flavor because it is made from the buds of camellia sinensis. Although it is processed in the same way as green tea, it has a softer and mellower taste.
The Health Benefits of Tea
Emperor Shen Nung was the first recorded green tea drinker. Also known as the Father of Chinese Medicine, the emperor discovered a drink that is rich in polyphenols, powerful antioxidants that are said to be two hundred times stronger than vitamin E.
In her book 20,000 Secrets of Tea, Victoria Zak examines the richness of green tea and says that green tea has “anticancer catekins, which protect the cells from carcinogens, toxins, free radical damage, and help to keep radioactive strontium 90 out of the bones.” Zak adds that the catekins found in green tea are also antibacterial and lower cholesterol levels; they help regulate blood sugar, metabolize fats and stimulate the heart and prevent cardiovascular disease. Green tea is also helpful in combating colds, flu and viruses because it has antiviral properties.
Aside from these, green tea is a broncho-dilator, a mild decongestant and is thus good for those suffering from asthma and other respiratory and breathing problems.
