As of 2013, the per-capita consumption of Turkish tea exceeds 10 cups per day and 13.8 kg per year. Ireland, as of 2016, was the second-biggest per capita consumer of tea in the world, after Turkey. Tea in Ireland is usually taken with milk or sugar and brewed longer for a stronger taste. Even when it becomes just cool enough to be sipped gingerly, it is still a good-tasting cup of tea, if you like your tea Tea Spins strong and sweet.

Community Brews

Alternatively, because tea easily retains odours, it can be placed in proximity to an aromatic ingredient to absorb its aroma, as in traditional jasmine tea. Mosquito bugs can damage leaves both by sucking plant materials, and by the laying of eggs (oviposition) within the plant. Camellia sinensis is an evergreen plant that grows mainly in tropical and subtropical climates. In the Southern Hemisphere, tea is grown as far south as Hobart in Tasmania and Waikato in New Zealand. The earliest European reference to tea, written as chiai, came from Delle navigationi e viaggi written by Venetian Giambattista Ramusio in 1545. Tea became a fashionable drink in The Hague in the Netherlands, and the Dutch introduced the drink to Germany, France, and across the Atlantic to New Amsterdam (New York).
Chinese pu-erh is often distributed in the form, as other teas may sometimes be. A tea plant will grow into a tree of up to 16 m (52 ft) if left undisturbed, but cultivated plants are generally pruned to waist height for ease of plucking. The short plants bear more new shoots which provide new and tender leaves and increase the quality of the tea.

Compressed tea

• Chunks of tea were then boiled to drink, flavoured with orange peels, jujube, mint, ginger or scallion.

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• However, as the Indian Assam tea shares no haplotypes with Western Yunnan Assam tea, Indian Assam tea is likely to have originated from an independent domestication.

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• Green tea is usually produced from the China plant and is grown mostly in Japan, China, and to some extent Malaysia and Indonesia.
• Many of these teas have set times for seatings, so booking in advance is always a good idea.

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• Catechins in green tea and theaflavins in black tea are the compounds responsible for most of these health benefits.

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• Tea drinking may have begun in the region of Yunnan, where it was used for medicinal purposes.

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The majority of black tea goes into blends such as English breakfast tea; commercial blends can contain up to 30 different teas. All tea is made from the processed leaves and buds of the evergreen ‘Camellia sinensis’ bush. There are a huge variety of teas, however, generally classified by the size of the leaves and the way in which they’re treated. Tea, beverage produced by steeping in freshly boiled water the young leaves and leaf buds of the tea plant, Camellia sinensis. That said, some studies suggest milk makes no difference and that in fact it may instead be the infusion time that holds the key to enjoying these benefits.

Secret and Spies Afternoon Tea at Raffles London

Polyphenols found in tea may work with other factors to slow the development of certain types of cancer. The origin of the tea, picking season, and the processing techniques may be intentionally misidentified. Iranians have one of the highest per capita rates of tea consumption in the world. In many cultures, tea is consumed at elevated social events, such as the tea party. One form of Chinese tea ceremony is the Gongfu tea ceremony, which typically uses small Yixing clay teapots and oolong tea. Sinar Sosro in 1969 with the brand name Teh Botol Sosro (or Sosro bottled tea).

May improve cardiovascular health

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• If this is relevant to you, look to reduce your intake and aim to have your last caffeinated drink at about noon.

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• People in ancient East Asia ate tea for centuries, perhaps even millennia, before ever consuming it as a beverage.

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• In clinical research conducted in the early 21st century, it was found there is no scientific evidence to indicate that consuming tea affects any disease or improves health.

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• In 1679, Russia concluded a treaty on regular tea supplies from China via camel caravan in exchange for furs.
• Examples of additions added at the point of consumption include milk, sugar and lemon.

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• All tea is made from the processed leaves and buds of the evergreen ‘Camellia sinensis’ bush.

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Since there are no known wild populations of this tea, its origin is speculative. An early credible record of tea drinking dates to the third century AD, in a medical text written by Chinese physician Hua Tuo. It was popularised as a recreational drink during the Chinese Tang dynasty, and tea drinking spread to other East Asian countries. If there are a high proportion of tips, the leaves may be called golden flowery orange pekoe. If buying flavoured tea, check whether the flavouring is natural or a ‘nature-identical’ synthetic. Many of these teas have set times for seatings, so booking in advance is always a good idea.

• Tea in Ireland is usually taken with milk or sugar and brewed longer for a stronger taste.

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• Sinar Sosro in 1969 with the brand name Teh Botol Sosro (or Sosro bottled tea).

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• Sugar added to hot drinks, like tea, counts as a ‘free sugar’ – the type we are advised to cut back on.
• The Han Chinese do not usually drink milk with tea but the Manchus do, and the elite of the Qing Dynasty of the Chinese Empire continued to do so.

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• The protective effect is thought to once again be thanks to tea’s polyphenol content.

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• It is sometimes served with biscuits to be dipped in the tea and eaten before consuming the tea.

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Home tea-smoked salmon with potato scones and caper butter

The popularity of tea played a role in historical events – the Tea Act of 1773 provoked the Boston Tea Party that escalated into the American Revolution. The need to address the issue of British trade deficit because of the trade in tea resulted in the Opium Wars. Traders from other nations then sought to find another product, in this case opium, to sell to China to earn back the silver they were required to pay for tea and other commodities. Tea is also made, but rarely, from the leaves of Camellia taliensis and Camellia formosensis. There are many types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have profiles that include sweet, nutty, floral, or grassy notes. Tea has a stimulating effect in humans, primarily due to its caffeine content.
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Early tea drinking

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More often than not, it is drunk in “doses” of small cups (referred to as “cutting” chai if sold at street tea vendors) rather than one large cup. Tea bricks or compressed tea are produced for convenience in transport, storage, and ageing. Compressed tea is prepared by loosening leaves from the cake using a small knife, and steeping the extracted pieces in water. During the Tang dynasty, as described by Lu Yu, compressed tea was ground into a powder, combined with hot water, and ladled into bowls, resulting in a “frothy” mixture. In the Song dynasty, the tea powder would instead be whisked with hot water in the bowl.
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Tea Facts

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The infused leaf is bright red or copper coloured, and the liquor is bright red and slightly astringent but not bitter, bearing the characteristic aroma of tea. Oolong and pouchong teas are produced mostly in southern China and Taiwan from a special variety of the China plant. The liquor is pale or yellow in colour, as in green tea, and has a unique malty, or smoky, flavour. While some teas provide more benefits than others, there’s plenty of evidence that regularly drinking tea offers numerous advantages.