Time For Tea

 

Savor The Flavor Of Tea

The tea plant (Camellia sinensis) is an evergreen flowering plant valued for its young leaves and leaf buds from which the tea beverage is produced.  Two principle varieties are used commercially: the small leaf China plant (Camellia sinensis variety sinensis) and the large leafed Assam plant ( C sinensis variety assamica). Hybrids of these two varieties are also grown and may be fermented or left unfermented.  Tea is fermented to change the chemical composition to improve its aroma and flavor profile.  Fermentation mellows the tea's taste, reducing bitterness and astringency. Fermentation of tea produces acid esters which improves the tea's flavor profile.  Fermentation increases the tea's antioxidant levels which may help reduce oxidative stress and boost immunity.  Tea contains antioxidants called flavonoids that can have several health benefits for the body.  Drinking tea can increase antioxidant capacity of your blood which can reduce oxidative damage to your lipids and DNA.

Green tea contains polyphenols including epigallocatechin gallate ( EGCG) which are antioxidants that protect cells from free radical damage.  Studies suggest drinking green tea may boost your metabolism to burn off body fat.  Green tea contains caffeine and catechins which can increase physical energy levels that help break down body fat.  “Observational research has found that tea consumption of 2-3 cups daily is associated with reducing the risk of premature death, heart disease, stroke, type 2 diabetes.” According to legend tea has been known in China since about 2700 BCE.  For a millenia it was used as a medicinal beverage obtained by boiling fresh leaves in water but around the third century it became a daily beverage as cultivation and processing began.  The first published account of methods of planting, processing and drinking came in 350 CE.  The history of tea in Japan began as early as the 8th century when the first known references were made in Japanese records.

Tea became a drink in religious classes in Japan when Japanese priests and envoys sent to China to learn about the culture brought tea to Japan.  The Buddhist Monks Saicho and Kukai may have been the first to bring tea seeds to Japan where cultivation became established by the 13 century.  Chinese from Amoy  brought tea cultivation to the Island of Formosa Taiwan in 1800.  Tea cultivation began in Java under the Dutch who brought seeds from Japan in 1826 including seed workers, implements from China in 1833.  In 1824 tea plants were discovered in the hills along the frontier between Burma and the Indian State of Assam.  The British introduced tea to the culture then into India in 1836 including Ceylon Sri Lanka in 1867.  The Dutch East India company carried the first consignment of China Tea to Europe in 1610.  In 1669 the English East India Company brought China Tea from ports in Java into the London market.  Tea was grown on British estates in India and Ceylon reaching Mincing Lane as the center of the tea trade in London. 

By the late 19th century and early 20th centuries growing tea has spread into Georgia, Russia, Iran and Sumatra then extended into non-Asian countries including Natal, Keys, Uganda, Congo, Tanzania, and Mozambique in Africa to Argentina, Brazil, Peru, in South America, and to Queensland in Australia.  Tea was introduced to America in the early 1600.  The Dutch were the first to bring tea to the colonies with Peter Stuyvesant introducing it to New Amsterdam now New York in 1647 via the Dutch India Company.  Tea became popular among colonists by the early 1700s as it was a common beverage consumed in the American colonies.  Today tea infusion blends aid in digestion, boost energy and support overall health have gained in popularity across the globe in 2025. There are shocking benefits of tea used as herbal tea and functional blends are expected to dominate the market in 2025 driven by innovation sustainability and the connection with consumers who are specifically looking for functional tea blends for its health benefits. 

Various studies suggest that polyphenolic compounds present in green and black tea are associated with beneficial effects in the prevention of cardiovascular disease particularly of atherosclerosis and coronary heart disease. PubMed  Brewed hot green tea is especially refreshing steeped with orange slices, anise and cinnamon spice then sweetened with Splenda zero calorie sweetener.  Blue Ribbon Tea bag sampler assortment variety pack features 48 tea bags with a perfect variety of Twinings Teas make it an exceptional collection of teas for the tea enthusiasts who want to savor a wide variety of tea including a rich variety of flavors, Natural Green Tea, Lady Gray Tea, Honey Bush and Mandarin Orange, Chai Spiced Apple, Early Grey Extra Bold, English Breakfast  Regular, Chamomile & Honey Vanilla, English Breakfast Decaffeinated, Pure Peppermint, Irish Breakfast Decaffeinated, Pure Chamomile, Price Of Whales, Berry Fusion, Orange & Cinnamon Spice, Pure Rooibos Red Tea, Lemon Delight, Wild Berries, Jasmin, Green Tea, Darjeeling, and Earl Grey Lavender. Savor the flavor of tea.

Cheers! 

Patricia Lynn

Images Courtesy of MiroslavaObo At Pixabay