Although the exact origin of tea as a beverage is disputed, the Chinese
credit Shen Nung, a legendary emperor thought to have ruled about 2737
B.C. The emperor, known as the Divine Healer for his interest in herbal
medicine, was boiling water to drink when a tea leaf from a nearby plant
fell into his pot. The resulting brew delighted the emperor with its aroma,
taste and healing properties and soon became a popular drink throughout his realm. Regardless of the legend’s accuracy, it is certain that by the 8th
century, tea was an integral part of daily life in China. The now
traditional styles of green, black and oolong teas first made their
appearance in the Ming dynasty.
During the spread of Buddhism in the 6th Century, tea plants were brought to Japan and grown in monasteries by Buddhist priests returning from China. Overland caravans first brought tea into Russia, and the Dutch and Portuguese navies carried the increasingly popular leaves to Western Europe. During the 1600’s, tea became the drink of choice in many European countries, and by the 1700’s it had also became popular in colonial America – so popular that its excessive taxation by the British crown led to the Boston Tea Party, and helped spark the American Revolution!
Technically, the three different types of tea – Green, Oolong, and Black – are all derived from the same plant, called Camellia Sinensis. It is how that leaf is processed which leads to these three different styles of tea. Herbal tea is actually not derived from tea leaves, but is instead made from herbs, spices and other botanical properties. It is only called “tea” because the brewing process of the beverage is the same.
The tea plant is an evergreen shrub, which thrives in sub-tropic and highland tropic regions. Tea is a hardy plant which can be grown at all elevations from sea level to over 6,000 feet. There are four botanical types, or “jats,” of tea grown commercially: China types, Assam types, Cambodia types, and hybrids of China and Assam types. The China jat is the tea bush that produced the first teas which were embraced by the Chinese, and later by most of the western world as well.
Technically, the three different types of tea – Green, Oolong, and Black – are all derived from the same plant, called Camellia Sinensis. It is how that leaf is processed which leads to these three different styles of tea. Herbal tea is actually not derived from tea leaves, but is instead made from herbs, spices and other botanical properties. It is only called “tea” because the brewing process of the beverage is the same.
The tea plant is an evergreen shrub, which thrives in sub-tropic and highland tropic regions. Tea is a hardy plant which can be grown at all elevations from sea level to over 6,000 feet. There are four botanical types, or “jats,” of tea grown commercially: China types, Assam types, Cambodia types, and hybrids of China and Assam types. The China jat is the tea bush that produced the first teas which were embraced by the Chinese, and later by most of the western world as well.
These shrubs are generally short in stature with a relatively small leaf and good cold tolerance. The Assam jat is relatively taller its Chinese counterpart, has somewhat larger leaves, and is frost sensitive – thus not well suited for colder regions. Oddly enough, the Assam plant, which is indigenous to India, was not the first tea cultivated there by the British. Instead, China jat seeds were imported and grown, though they were eventually replaced by the higher yielding and native Assam type.
Hybrids of China and Assam jats are also widely cultivated in a number of growing regions. As might be expected, they tend to be of mid stature, with medium size leaves, and have fair cold tolerance. Regardless of type, most tea is propagated vegetatively. Cuttings are rooted and then planted out. These vegetatively propagated clones provide for more uniform and controllable quality.
China is the largest exporter of tea to the world, closely followed by Ceylon, India, and Kenya. Although India is the world’s largest producer of tea, it consumes most of what it produces, which is mostly Black Tea. China is the largest Green Tea producer in the world with 70% of its production in Green Tea. Sri Lanka, traditionally known in the tea trade as Ceylon, produces almost exclusively black tea, ranging from poor to exceptional in quality. Japan has one of the oldest histories of tea cultivation in the world. All tea grown in Japan is made into green tea, which again ranges from poor to exceptional quality.
Hybrids of China and Assam jats are also widely cultivated in a number of growing regions. As might be expected, they tend to be of mid stature, with medium size leaves, and have fair cold tolerance. Regardless of type, most tea is propagated vegetatively. Cuttings are rooted and then planted out. These vegetatively propagated clones provide for more uniform and controllable quality.
China is the largest exporter of tea to the world, closely followed by Ceylon, India, and Kenya. Although India is the world’s largest producer of tea, it consumes most of what it produces, which is mostly Black Tea. China is the largest Green Tea producer in the world with 70% of its production in Green Tea. Sri Lanka, traditionally known in the tea trade as Ceylon, produces almost exclusively black tea, ranging from poor to exceptional in quality. Japan has one of the oldest histories of tea cultivation in the world. All tea grown in Japan is made into green tea, which again ranges from poor to exceptional quality.