Time for tea

Fruit, herbal, black, white, green, yellow, red, smoked, dark, chai, ice, with milk ; tea is loved the world over, and is by far the most widely enjoyed hot drink.

Originating in Eastern Asia where the Camellia sinensis plant is native, there is now approximately 6.1 million tonnes or tea produced per year with the majority coming from China and India. Chinese legend has it that the invention of tea as a drink cured in 2737 BC, although the earliest physical evidence exists from the mausoleum of the Emperor Jing of Han, from the 2nd century BC.

The first arrivals of tea in Europe came via the Dutch traders in 1607, and since then the popularity has only increased even leading towards the Opium wars between Britain and China. Eventually, it was the introduction of tea in India, and the large scale commercial cultivation which made tea truly common. In particular, in Britain where strong, black tea mixed with milk and sugar became a unique favourite.

Time for tea.

Although there exists multiple tea plant varieties it is the manner in which it is processed (i.e. different levels of wilting, oxidation, bruising, and fermentation) which determines how tea is categorised. For example, the least processed green tea, is unwilted and unoxidised, whereas the common black tea is wilted, possibly crushed, and completely oxidised.

Of course, it is not so much the science of tea which is actually important. Really, it isn’t even significant whether it is from a tea plant at all, like most herbal teas. Instead, it is the experience which is of foremost value. Whether is is a traditional Chinese or Japanese tea ceremony, a cream or afternoon tea in the UK, or seemingly at any excuse in Turkey - it is how we drink the tea which is important.

So however you like your tea, take a moment longer to savour the process, relax, and embrace the luxurious experience we can give to ourselves every day, with just a humble cup of tea.

Whatever you have in your tea, take the time to truly appreciate it.

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