The tea is a product of a plant known as C. sinensis, a native
of Southeast Asia. The tea brewed from the dried leaves of
this plant has been drunk in China since perhaps the 28th
century BC. It was first brought to Europe by the Dutch in
the early 17th century AD.

Leaf buds and young leaves are used in making tea, the age of
the leaves determining the taste and name of the particular
commercial variety. After picking, the leaves either are dried
immediately and completely to produce green teas, or are
partially dried and then allowed to ferment to produce various
kinds of black teas. After being sorted, all grades of tea are
packed in foil-lined chests to prevent the absorption of
unpleasant odors or the loss of aroma during shipment.
In China, tea is sometimes allowed to absorb the scent from
various flowers particularly Jasmine.

Tea is an aromatic stimulant, containing various polyphenols,
essential oils, and caffeine. The concentration of caffeine in
tea ranges from 2.5 to 4.5 percent, in contrast to an average
concentration of about 1.5 percent in coffee.

Green Tea, is abundantly grown in the foothills of the mighty
Himalayas. This belt grows the best teas in the world.

Scientists from Japan Cancer Institute have been successful
in identifying a substance in Green Tea called Catechins or
Polyphenols, which act as strong antioxidants. They are in a
position to clinically establish the old adage that “tea is a
miraculous medicine for the mantainance of health”.

Catechins remain unchanged in Green Tea as leaves are merely
steamed, rolled and dried as opposed to black tea which is
fermented.

Green tea polyphenols applied to human skin prevent ultraviolet
light-induced damage, according to a new study.

A study of over 3,400 adults in Saudi Arabia–a country of
tea-lovers–found that those who drank more than 6 cups per
day of the brown beverage had a more than 50% lower risk of
coronary heart disease compared to tea abstainers, even after
adjusting for other factors such as smoking, diet and obesity.

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