Tea History and Biography
For centuries, earlier than the ancient times off our forefathers we’ve been familiarized with the very taste, aroma and preparation of Tea. It really sounds old, however what a wonderful drink it is. Consisting of tranquilizing properties, the substance is said to be extremely healthy and good for soothing the nerves. There are countless varieties when it comes to ‘Tea’; White, Black, Green, Yellow, Oolong and Post fermented Tea are the commonly known types.
The most common part of the day known specifically as ‘Tea Time’ is one such afternoon when the family would usually gather around, chat, converse or merely spend some quality time with one another. It certainly is an essential component of the day without which our weary souls would feel so incomplete.
Apart from reducing cholesterol levels in our blood, Tea happens to have antioxidants present as well as anti-carcinogenic substrates which prevent Cancer. It contains chemicals which destroy pathogens, basically is has germicidal properties. Hence it helps to protect the immune system from some harmful vectors.
History of Tea Drinking Around the World
Tea originally was an Asian plantation, where it was grown in expanse in the eastern and southern parts of the continent. Northeast India, Burma and even southwest China have been known to be native to its growth. Around the 3rd century BC, Chai was already a beverage in mainland China in the Qin Dynasty and from there its popularity spread to different parts of the world due to trade and commerce.
Green Tea and Black Tea were the first ever varieties known to have been transported into Europe and grown on the Azores Islands around the 16th century when it was first introduced to the European continent. Portugal, Brazil were the next nations to adopt the cultivation and around the 19th century Britain initiated the business of growing Chai in its home lands.
Tea contains an aromatic substance known as L-theanine and affects the nervous system directly. It is a tranquilizer as well as a stimulant therefore hits the senses in such a form that a calming wave washes over the entire body system thereby stabilizing our organs and their efficiency. Hence it is more or less consumed to relax the brain and activate our muscular coordination.
After the tea leaves have been picked from the plant scientifically known as Camellia Sinensis, they are allowed to wilt till they eventually become dark as the chlorophyll stored within changes to Tannins which gets released. The phenomenon is known as fermentation which takes place under the action of enzymes. In the mid stages the darkening is stopped and the leaves are heated, dried in most cases and basically under strict temperature and moisture conditions the processing comes to an end.
It is an aromatic preparation of tea leaves which are processed under different conditions and methods to finally give the final products which after boiling in hot water, known as a basic composite of ‘Tea’. The slight astringent that results after consuming a just a sip, is an effect plenty tea lovers enjoy hence it is regarded as one of the most popular beverages alongside coffee.