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The genesis of a worldwide ritual is believed to have its roots in China around 3000 years before Christ. The health-conscious Emperor Shen Nung was accustomed to relaxing while enjoying a pitcher of boiled water in his garden, a practice which he believed promoted longevity. Legend says that one day a strong gust of wind blew the leaves from a nearby bush into the Emperor’s cup. The resulting infusion delighted the monarch and changed the face of the world forever, at times inspiring passion and invoking rebellion.
Camellia sinensis is the formal and scientific name for the plant which yields the most consumed beverage in the world. A native to the Far East, the majority of the world’s tea is provided by two varieties of the plant; the shorter-small leafed Chinese and the bold and mighty Assam. The plant thrives in the warm and moist tropical climates of South East Asia, however, some of the most prized varieties of tea come from plants grown in mountainous regions where the bushes are forced to struggle for nutrients and moisture. Similar to wine in this way, the result is a concentration of flavor and increased complexity in taste. The timing and frequency of the flush is determined by the climate in which the plant is grown.
The finest teas are harvested from the tips of the plant and women generally are responsible for picking since their small, delicate hands are best suited to do so. The lower leaves are reserved for teas of lower quality which have inferior applications in the trade such as use in the widely convenient teabag. After harvesting, the leaves are carried to a processing area where they are withered, fired, rolled, and fermented according to which tea they will inevitably become.
The oxidation process, or fermentation, is a defining characteristic in which the plants’ enzymes react with oxygen to produce three distinctly unique results: unfermented tea (Green and White), partially fermented tea (Oolong), and fully fermented tea (Black). Infusions which consist entirely of herbs or spices are not true teas and are commonly referred to as ‘tisanes’ in the tea industry.
Today, tea is increasingly popular as new information continues to arise with respect to its medicinal properties. All teas contain antioxidants in varying levels, called cathechins, which have been scientifically proven to boost immune cell levels, increase bone density, improve cardiovascular function, as well as, preventing and fighting all forms of cancer.
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