Tea originated in China around 2737 BCE, according to legend, when Emperor Shen Nong discovered it accidentally while boiling water under a tea tree.
There are four main types of tea: black, green, oolong, and white. Each type undergoes different levels of oxidation and processing, resulting in distinct flavors and aromas.
Tea is rich in antioxidants called catechins, which may help reduce the risk of chronic diseases like heart disease and cancer. It also contains compounds like caffeine and L-theanine, which can boost alertness and improve mood.
The Camellia sinensis plant is the source of all true teas. It thrives in tropical and subtropical climates with well-drained soil and ample rainfall. The top tea-producing countries include China, India, Kenya, and Sri Lanka.
Many cultures have traditional tea ceremonies, such as the Japanese tea ceremony (chanoyu) and the Chinese tea ceremony (gongfu cha). These ceremonies emphasize mindfulness, respect, and the art of preparing and serving tea.
Tea became popular in Britain in the 17th century, and it played a significant role in British culture and society. The British introduced tea to their colonies, including India and Sri Lanka, where it became a major cash crop.