Tea is a beverage made from the processed leaf of a plant whose Latin name is: Camellia sinensis. Some of us who have been around for a long time in the tea industry still call it by its now out-dated name of Thea sinensis. But Camellia or Thea makes little difference; it is what comes out of the tea pot that is of importance. The exact processing of the leaf is described in another area of THE TEA MAN, so please refer to that section for specifics.

Tea is a stimulant, a very mild stimulant, since it contains caffeine. It contains fewer miligrams of caffeine per equal-sized cup than does coffee, but more than cocoa. Tea contains small quantities of tannic compounds technically called polyphenols (not tannic acid used in tanning leather), vitamin A, B2, C, D, K, and P, plus a number of minerals in trace amounts and also aromatic oils. The tannin compounds and essential oils are, in the main, responsible for the flavor of tea, the color, the astringency (dryness), and the delightful aromatics. These last two substances or compounds join forces to produce the high, medium and base notes of tea that one experiences (these are further described in the section of the site dealing with "How We Taste Tea"). These compounds which combine to produce the delicate and sought-after nuance flavors of tea cannot be determined chemically by analysis of the tea. All tea analysis comes out basically the same regardless of the variety or where in the world the tea is grown. It is in the well-developed palate of tea devotees that this decision of goodness is allowed to rest its case.

Tea is, for the most part, healthful to humans; however, individuals can misuse tea by drinking too much of it or making it too strong. As with many things we ingest, moderation and restraint are watchwords.

Types of Tea

The classic definition of tea is the brew made from the infusion of water and the leaves of an evergreen plant of the Camellia family.

In the tea industry, tea is defined as the dried processed leaves of Camellia sinensis, or Thea sinesis. Commercially, there are three major varieties of Camellia sinensis: the China type, the India (Assam region) type, and the Hybrid type (a cross breed of the China and India types). The China type tea plant has small leaves and usually grows well at higher altitudes. The India or Assam type has larger leaves and cultivates best at lower elevations. The Hybrid falls somewhere in between the China and India types.

There are four major types of tea: White, Green, Oolong and Black. Interestingly, all these teas come from the raw leaves of the same tea plant, Camellia sinensis. What distinguishes each category is the method used when processing the tea leaves. The way the leaves are processed-steamed, fermented (oxidized), dried, or bruised-gives the tea the special characteristics of its category.

Tea spin offs, such as scented, flavored or blended teas, are produced using one of the four major types of tea as a base. Tossing jasmine flowers with either black or green tea makes a scented tea such as jasmine tea. A flavored tea such as Earl Grey is mainly the combination of bergamot oil and a strong black tea. English Breakfast tea is usually a combination of different black tea leaves from India and Sri Lanka.

One term that has become part of our everyday lingo is "herbal tea." Since you now know that tea only comes from the tea plant Camellia sinensis, you may be wondering how a tea can be herbal. It can't be. A product has to be either herbal or tea-based. In the tea industry, beverages made with herbs or flower parts instead of tea are often referred to as tisanes, or herbal infusions.

TEA PRODUCTION AND PROCESSING

The evergreen tea plant, also known as Camellia Sinensis or Camellia Assamica, comes from the genus Camellia, which dates back before the great ice age. If left wild, the tea tree can grow as tall as 60 feet, depending on the climate. There is even a1700-year-old tea tree in the Yunnan Province of China that stands over 100 feet tall.

Today, the tea plant, also known as the "tea bush," is pruned and harvested, and its height is maintained at about three feet. This tea bush is the standard for most of today's tea cultivation due to its richer and fuller leaves. There are even some people who say that tea is the oldest cultivated plant, having been nurtured for over 1000 years.

Affecting the thousands of varieties of tea are variables such as soil, altitude and weather. Some teas crave high mountains and cool mist, while others grow better in lower terrain. Most premium quality teas grow at higher elevations, where mountain mist and dew shield the plants from direct sunlight. This humidity helps protect the leaves during the cycle of each day, maintaining a temperature that allows the leaves and buds to develop and mature at a slower pace.

Besides factors such as geography and climate, the fate of tea is also dependent on human touch. Since all tea comes from one plant, the way it is processed is the artistry we taste in the final cup. If the leaves are immediately dried and then heated (steamed) or fired, the tea leaves remain green, retaining the distinctive flavors and health benefits green teas are known for. If left to wither, the leaves are transformed through a process known as oxidation (also known as fermentation) into black tea, of which there are hundreds of varieties.

In between these two stages lie the delicate oolong teas, which are partially oxidized. Tea leaves become oxidized when they are spread out in a cool area and left to absorb oxygen. The longer the leaves are left to wither, the more oxygen they absorb and the darker their color becomes. Hence, black tea is fully oxidized. Many of these teas are also rolled and shaped, creating various styles, tastes and grades. This process also adds to the uniqueness of the final product and is viewed as the "art of tea." During these refinements, the valuable whole leaves are removed from lower quality tea dust and fannings. Unfortunately, much of the tea we are exposed to is made from these leftovers. Once you have experienced a true cup of tea, the harder it is to drink tea dust and flavored teas.

HEALTH BENEFITS:

Tea doesn't just taste great, it's good for you!

Most people have experienced the joy of a delicious cup of hot tea on a cold damp day or the refreshing lift of a thirst quenching glass of iced tea on a hot humid afternoon. But beyond great taste, a cup of tea is beneficial to your health. Numerous books and articles have been written about tea's health benefits, some in depth and some in simple terms. But the bottom line is, studies have shown tea promotes good health in the following ways:

Tea contains phytochemicals that help the body fight certain cancers. Tea can also help you maintain healthy blood cholesterol levels by inhibiting oxidation of LDL (low density lipoproteins, or "bad cholesterol). Tea can also help boost your immune system.

Specific polyphenols such as catechins, found naturally in tea, may have even stronger antioxidant properties than many fruits and vegetables. Again, antioxidants are believed to neutralize free radicals that scientists believe play a role in development of certain types of cancer and heart disease.

Tea is also rich in fluoride, and contains approximately the same amount as fluoridated water.

Drinking tea may help your tooth enamel remain healthy and inhibit the formation of cavities and plaque. Fluoride is also essential for keeping your bones strong and healthy.

Finally, drinking tea contributes to maintaining your daily fluid balance.

HEALTH HAZARDS:

The health hazards of excessive tea drinking are looked down upon by corporates, some of whom cultivate poisonous habits for profit. It is believed that a billion cups of tea is drunk a day worldwide.
In order to ascertain the bad effects of tea on our health, it would be necessary to look at the chemical composition of it. The tea leaves contain 5 to 8 per cent moisture, 4.75 to 5.5 per cent nitrogen, 2.5 to 5 per cent caffeine, 0.5 per cent aromatic oils, 38 to 45 per cent soluble masses, 7 to 14 per cent tannin and 5 to 5.75 per cent minerals.

The bad effects of excessive tea drinking are caused by alkaloids, caffeine, tannin and aromatic oils. During the preparation of tea, the infusion forces the caffeine out, more rapidly than the tannin. And greater the time of infusion, the greater the amount of tannin and caffeine forced out. This goes to show that tea is not a good drink. But when milk and sugar are added, there will at least be some nutrients and not just tea leaves.

Corporate tricks

Dr P.C Roy, the father of modern chemistry in India, has equated tea drinking to drinking poison. He claims that it slows the digestion process, creates gas, diarrhoea and constipation. Caffeine increases urine by 400 to 500 per cent. Excessive tea drinking can also damage the kidneys. Caffeine even affects respiratory and heart function. The blood sugar level is also known to surge. All this goes to prove that too much tea causes indigestion, over excites the nervous system and causes palpitations.

There are two sides to the tea coin the commercial interests of corporations tend to mislead the masses with incorrect information through various ad campaigns. The unsuspecting consumer is easily fooled by it. No one seems to inform the people about the bad effects of excessive tea drinking.