People have been consuming tea for about 5,000 years. It was discovered in China and is now one of the most popular beverages in the world, second only to coffee.
Sometimes it is sown on the go, and sometimes it is prepared with great fanfare by traditional methods. There are many different varieties to choose from, and there is a lot of history behind this popular drink, much of which you may be unaware.
Read on for ten fascinating facts to consider the next time you sip a hot (or cold) beverage.
1. Introduction to Tea.
Originally used for medicinal purposes such as detoxification, it was often chewed rather than sipped from beautifully painted china cups. According to legend, the drink was first discovered when the leaves of some tea bushes were steeped in water that servants were boiling to purify it for Emperor Shen Nong to drink. The leaves went unnoticed by servant, and the water was served to the emperor, who was also a herbalist. The concept of drinking tea was born when he inadvertently drank this brew, which he thoroughly enjoyed.
2. THEY ARE ALL THE SAME.
There are many varieties, including black, oolong, green and white. They are all derived from the same plant, Camellia sinensis, but the difference lies in how the leaves are processed after harvesting. Each tea leaf is dried, rolled and heated. Depending on the timing of the additional steps or the steps taken before packing the leaves, different cultivars are created.
> Black—the most popular (about 84 percent of the total globally), is also the most processed—but does not include the use of unhealthy sugars or artificial additives. Rather, the leaves are fermented until they turn black before being dried and packaged.
> Oolong tea goes through a process similar to black tea, but each step is shorter.
> Green- It is steamed or pan-fried and does not undergo any fermentation process.
> White is the least processed of the four colors. White tea leaves are typically picked earlier in the season and made from the smaller leaves, and only left to dry in the sun for a short time before being ready for packaging.
Brew temperature is also important, and over-boiling should be avoided. Combo coffee/tea makers, such as this one, let you change that setting to make the perfect cup.
It is also important to store your tea properly to avoid degradation from heat, moisture and light. Check out our review of the best containers for storage!
3. TISANE OR TEA?
You may be thinking of all you know about, such as peppermint or echinacea, now that you have learned that there are only a few different types.
Hold on to your hats, folks: These herbal drinks aren't technically teas, but tisanes.
Although the term tisane was originally applied to a drink made from pearl barley, it is now used to describe any tea-style herbal infusion. It can be made from nuts, seeds, berries, flowers, leaves, or roots, among other things.
Fresh or dried herbs such as mint and lavender can be used to make tisane, although all of these brewed or infused beverages are commonly referred to as "tea".
You can also mix the two by mixing tea leaves with your favorite herbs and spices, such as fruit in iced tea or cardamom in a steaming cup of homemade tea. Don't forget that the dried leaves can be used to flavor baked goods like these Earl Gray cookies.
4. THE TEA CHAMPAGNE.
The tea of the same name, grown in Darjeeling, India, is often referred to as the Champagne of Chai. This particular black variety is widely considered the best.
The rocky mountainous terrain makes harvesting difficult in the Himalayas, which have the right climate for growing Camellia sinensis. To collect Darjeeling leaves, pickers have to deal with cold, steep terrain, fog and heavy rains.
These factors contribute to the delectable, meaty-sweet flavor that Darjeeling connoisseurs know and love, as well as the high price tag. A pound can cost hundreds of dollars, but it is usually sold for much less.
5. THE MOST TEA EXPENSIVE CUP.
While Darjeeling can be quite expensive, it is not the most expensive type to brew. The award goes to a rare Chinese variety, Tieguanyin. Named after the Buddhist iron goddess of mercy, this oolong will set you back about $1,500 per pound. However, the leaves can be brewed up to seven times before losing their distinctive flavor.
Consider yourself lucky if you can enjoy a cup of Tieguanyin, as it means you are not only wealthy enough to afford it, but also among the small percentage of people who will have such an experience.
6. Green tea is a superfood.
Apart from its external healing properties, green tea is touted as a super food.
Although the term "superfood" refers to foods or beverages that are high in nutrients, the potential benefits of drinking tea have long been known. Green tea is said to help soothe a sore throat, regulate blood sugar levels, and reduce the risk of heart disease.
Although it has been used medicinally for thousands of years, scientific studies have only recently begun to confirm widely held beliefs about its healing powers.
Several compounds in green tea, such as flavonoids and catechins, contribute to its potential healing benefits. These compounds have anticancer, antioxidant, antiviral and antibacterial properties.
Green tea has also been shown to aid weight loss, prevent tooth decay, and relieve depression. The green variety is better suited for treating specific conditions because the leaves are not fermented, retaining the maximum amount of beneficial compounds.
Post a Comment