TEA'S COLORFUL HISTORY

More tea is drunk around the world than any other beverage, and behind this everyday brew lies a colorful and fascinating story that weaves its way through the social and cultural history of many nations.

Chinese Origin

According to ancient legend, tea was discovered serendipitously by a Chinese Emperor in 2737 B.C. as wayward tea leaves floated into his boiling pot of water. We can never know for sure that this is how tea's story actually began. In fact, there is no written reference to tea until the third century B.C., when a famous Chinese surgeon recommends it for increasing alertness. Yet most scholars agree that tea was indeed popular in China all those many years ago.

Tea entered its 'golden age' during the colorful years of the Tang Dynasty (AD. 618 - 906). No longer drunk simply as a medicinal tonic, tea was taken as much for pleasure as for its restorative powers. The preparation and service of the liquor developed into an elaborate ceremony, while the cultivation and processing of the leaf were tightly controlled. Tea became important enough during this period for a group of merchants to commission the writer, Lu Yu, to compile the first ever book on the subject, Classic of Tea. (more...)

HEALTH BENEFITS OF TEA

Hardly a week goes by without news of yet another research study confirming the health benefits of tea. Impartial analysis and hard data are now confirming what the ancients in Asia had known for many centuries: tea is good for you. A "Tea in the News" page on our web site summarizes the latest findings in this area. The following are some excerpts:

"Research shows that regular consumption of tea has been linked to lower risk of both heart disease and cancer." Prevention, May 1996

"All three teas (green, oolong or black) boast rich amounts of naturally occurring compounds called flavonoids. Scientist believe it may be these compounds that could account for the lower risk of cancer and heart disease among tea drinkers... Drinking tea is something like drinking a vegetable. And it sure beats drinking brewed spinach."

"Tea leaves are richer than most fruits and vegetables in antioxidant compounds." Newsweek, Oct I9, 1998

"These chemicals seem to inhibit tumor growth and may also combat arterial blockage that leads to heart attack and stroke."

"For squelching cancer-causing free radicals, a glass of iced tea rivals broccoli and carrots." Prevention, Aug 1998 (more...)

MAKING A PERFECT CUP

Making loose tea is only slightly more demanding that seeping a tea bag. But the huge difference in taste, we hope you will agree, makes it well worth it.

Begin with quality loose tea of your choice. Use a full teaspoon of tea for each cup (slightly more for voluminous teas like whites and oolongs). Bring fresh drawn (preferably filtered) cold water to a boil. If making green tea, allow water to cool down for a few minutes (green teas taste best when brewed in cooler water). Optimal brewing time depends on the type of tea selected. Most green teas are ready in 3 minutes, black teas in 4-5 minutes and Oolong teas may require 7 minutes for the large leaves to unfurl and infuse. Remove tea leaves and enjoy. Allowing the leaves to remain in the pot will cause tea to become too strong and taste bitter.

The information contain in this site is drawn heavily on "The Tea Companion" by Jane Pettigrew, an excellent introduction to the world of tea. The tea information sources contain in this website are abstracts taken from the excellent website www.discovertea.com. Surfers are recommended to go to this site for more information on tea.