An Overview of Tea History
According to legend, tea was discovered by the Chinese Emperor Shen Nong in 2737 B.C. The Emperor was
boiling water in the garden and a leaf from the camellia plant fell into the pot. Upon drinking the resulting
infusion, he felt revived and refreshed and declared the brew to have medicinal powers.
Tea was originally brewed with raw, un-processed wild leaves steeped in boiling water. As the refinement
developed, the leaves were dried, crushed and then pressed into "cakes" which were broken up and placed
into boiling water. Special containers for preparing and enjoying tea were not created until about 960 B.C. It
was also around this time that the forerunner of the Japanese Tea Ceremony was developed: fresh green
tea leaves are dried, powdered and then whisked into a bowl of hot water.
Around 1370 B.C., processed leaves replaced the tea cakes and tea is traded as a commodity throughout
Asia and Europe. The Chinese would hold their monopoly on tea until the 1800's when the British were able
to successfully grow tea in what was then their largest colony, India. And tea probably arrived in the
Americas before it reached England, with heavily sugared green tea proving to be very popular in the New
World colonies. Of course, any good American knows that on 16 December, 1773, a group of Americans,
dressed as Mohawk Indians, threw about 340 chests of tea into Boston Harbor, protesting King George II's
new increased tax on tea. This act also explains the U.S.'s preference for coffee over tea.
Today, more tea is consumed worldwide than any other beverage with the exception of water. Outside of
China, the three largest tea consumers are the Republic of Ireland, the United Kingdom, and Turkey. Just as
each country produces a different variety of tea, so too does each country produce a different beverage that
they label either "tea" or "tay", "cha" or "chai".
The method of coaxing flavor out of green tea is different than for black tea - traditional brewing methods
don't apply. Green tea asks that you not only change your brewing methods, but also how you approach and
appreciate them. However, once you open your mind and give their difference a chance, you will be
enchanted.
Since the news came out last year from the National Cancer Institute that polyphenols in green tea seem to
block cancer cells, consumption has been increasing.
According to legend, tea was discovered by the Chinese Emperor Shen Nong in 2737 B.C. The Emperor was
boiling water in the garden and a leaf from the camellia plant fell into the pot. Upon drinking the resulting
infusion, he felt revived and refreshed and declared the brew to have medicinal powers.
Tea was originally brewed with raw, un-processed wild leaves steeped in boiling water. As the refinement
developed, the leaves were dried, crushed and then pressed into "cakes" which were broken up and placed
into boiling water. Special containers for preparing and enjoying tea were not created until about 960 B.C. It
was also around this time that the forerunner of the Japanese Tea Ceremony was developed: fresh green
tea leaves are dried, powdered and then whisked into a bowl of hot water.
Around 1370 B.C., processed leaves replaced the tea cakes and tea is traded as a commodity throughout
Asia and Europe. The Chinese would hold their monopoly on tea until the 1800's when the British were able
to successfully grow tea in what was then their largest colony, India. And tea probably arrived in the
Americas before it reached England, with heavily sugared green tea proving to be very popular in the New
World colonies. Of course, any good American knows that on 16 December, 1773, a group of Americans,
dressed as Mohawk Indians, threw about 340 chests of tea into Boston Harbor, protesting King George II's
new increased tax on tea. This act also explains the U.S.'s preference for coffee over tea.
Today, more tea is consumed worldwide than any other beverage with the exception of water. Outside of
China, the three largest tea consumers are the Republic of Ireland, the United Kingdom, and Turkey. Just as
each country produces a different variety of tea, so too does each country produce a different beverage that
they label either "tea" or "tay", "cha" or "chai".
The method of coaxing flavor out of green tea is different than for black tea - traditional brewing methods
don't apply. Green tea asks that you not only change your brewing methods, but also how you approach and
appreciate them. However, once you open your mind and give their difference a chance, you will be
enchanted.
Since the news came out last year from the National Cancer Institute that polyphenols in green tea seem to
block cancer cells, consumption has been increasing.
Black Tea
Fully processed, is black in appearance. The tea is allowed to ferment and is
amber in color when brewed. Some black tea is set on screens and smoked
for flavoring. Black teas contain more caffeine than their counterparts, green
and oolong, and are more familiar to Westerners.
Fully processed, is black in appearance. The tea is allowed to ferment and is
amber in color when brewed. Some black tea is set on screens and smoked
for flavoring. Black teas contain more caffeine than their counterparts, green
and oolong, and are more familiar to Westerners.
Green Tea
The Chinese and the Japanese have been making green teas for many centuries
and, like many simple things Asian, they have developed it into an art form.
Green tea is made by taking the tender leaf and subjecting it to very few insults.
Barely processed, green tea is usually sun dried, pan fired in a special wok or
lightly steamed. It should be light green in appearance, very delicate, and have a
subtle taste.
The Chinese and the Japanese have been making green teas for many centuries
and, like many simple things Asian, they have developed it into an art form.
Green tea is made by taking the tender leaf and subjecting it to very few insults.
Barely processed, green tea is usually sun dried, pan fired in a special wok or
lightly steamed. It should be light green in appearance, very delicate, and have a
subtle taste.
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History of Tea
