Tea, Camelia Sinensis, is an evergreen plant. Green and black teas are all derived from the same plant, but they are treated differently during processing of the leaves.

Tea is believed to have originated in China, where Emperor Shen Nung, a scientist and plant collector, discovered the tea. For hygiene reasons, he drank only boiled water, and one day in 2737 BC, when the emperor was resting under a wild tea bush, the wind caused a few leaves to descend into the boiling water he was preparing.

He found the result refreshing and extremely tasty, and thus the tea was “discovered”. Tea should be stored properly, preferably in air- and light-tight packaging.

Tea must be prepared with a degree of sensitivity. It is important that the water quality is good, especially for the green and white teas. If the water is very calcareous where you live, it is recommend to use a filter jug.

Boiling of the water for tea brewing is of paramount importance. The water must not over-boil as it reduces the amount of oxygen in the water. Take the kettle off at the moment the water comes to boil. A teapot should be preheated with boiling water before brewing begins.

If the boiling water is poured directly into a cold teapot, the temperature decreases too quickly, and the active substances are not released into the black tea, as this is done only at an even temperature of 90 – 100 degrees. If the temperature decreases rapidly, the substances will instead remain in the leaves.

There is a lot of equipment used for brewing tea, but of course, some are more essential than others.

It is most important that you find a method that suits your own needs and temperament and that caters for the optimum use of the tea.

Search for guide where you buy your tea.

Tea contains a number of bioactive substances, including polyphenols, which help to give tea flavour and colour. Unlike green tea, black teas undergo an oxidization or fermentation process. During this process, the polyphenolic are affected, which can then be divided into two categories, the oxygenate and the un-oxygened.

The unoxygenated polyphenols affect the salivary glands, which is why tea quenches the thirst. The unoxygened polyphenols make the tea bitter, while the oxygenated polyphenols give the tea colour and aroma.

The more oxygenated a tea is, the deeper the colour and the less bitter it will be. The green tea, which is not oxygened, contains several original unoxygented polyphenols and is therefore more bitter. The black tea has a deeper colour, but tastes less bitter. Both the oxygened and unoxygenate polyphenols are believed to be beneficial.

Tea contains fluoride from nature, which strengthens the tooth enamel and reduces the formation of plaque by regulating the bacteria in the mouth. Thus, it acts as defense against diseases of the gums In particular, green tea contains significant amounts of antioxidants that counteract the breakdown of the body’s cells. When the degradation of the body is minimized, it has positive effects on the immune system as well as possibly, the ageing processes are reduced.

Caffeine is one of the most important ingredients of tea. It is mildly stimulating and exhilarating as well as putting the digestive process in motion. If caffeine is consumed in moderate amounts, it acts as a stimulant to the digestive enzymes and increases the metabolism of drugs – also in the liver and kidneys. In this way, toxins and other undesirable substances are excreted from the body.

All types of tea contain caffeine.

A cup of green tea contains an average of 8.40 mg. Caffeine, where a cup of coffee contains 60 – 125 mg.

Matcha, the green powder tea has its origins in China but today is most well known in Japan because of the tea ceremony It is used in the traditional tea ceremony, which is a ritualized form of gesture to one or more persons. A very nice and gripping experience which takes several hours and requires contemplation. Matcha is very refreshing and has a texture that is thicker than plain green tea. Because you drink the leaf, the body receives a very high dose of vitamin A, C and E, as well as minerals and polyphenols.

Among the main tea producing countries include: India, Nepal, China, Taiwan, Japan, Sri Lanka and Kenya.