Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over

cured leaves of the tea plant, Camellia sinensis.[3] After water, tea is the most widely
consumed beverage in the world.[4] Some teas, like darjeelings and Chinese greens,
have a cooling, slightly bitter, and astringent flavour that many people enjoy.[5] Other
teas can have vastly different flavour notes, like sweet, nutty, floral, or grassy.
Tea originated in China as a medicinal drink.[6] It was first introduced
to Portuguese priests and merchants in China during the 16th century. [7] Drinking tea
became popular in Britain during the 17th century. The British introduced it to India,
to compete with the Chinese monopoly on the product.[8]
The phrase herbal tea usually refers to infusions of fruit or herbs made without the
tea plant, such as rosehip tea, chamomile tea, or rooibos tea. Alternative phrases for
this are tisane or herbal infusion, both bearing an implied contrast with "tea" as it is
commonly construed.
Etymology
The Chinese character for tea is , originally written as (pronounced tu, used as a
word for a bitter herb), and acquired its current form during the Tang Dynasty as used
in the eighth-century treatise on tea The Classic of Tea.[9][10][11] The word is
pronounced
differently
in
the
various Chinese
languages,
such
as ch in Mandarin, zo and dzo in Wu
Chinese,
and ta and te in Min
[12][13]
Chinese.
One suggestion is that the different pronunciations may have arisen
from the different words for tea in ancient China, for example tu () may have given
rise to t.[14] Other words for tea included jia (, defined as "bitter tu" during the Han
Dynasty), she (), ming () and chuan().[13][15] Most, such as Mandarin and
Cantonese, pronounce it along the lines of cha, but Hokkien varieties along the
Southern coast of China and in Southeast Asia pronounce it like teh. These two
pronunciations have made their separate ways into other languages around the
world:[16]

Te is from the Amoy t of southern Fujian province. It reached the West from the
port of Xiamen (Amoy), once a major point of contact with Western European
traders such as the Dutch, who spread it to Western Europe.
Cha is from the Cantonese chh of Guangzhou (Canton) and the ports of Hong
Kong and Macau, also major points of contact, especially with the Portuguese,
who spread it to India in the 16th century. The Korean and Japanese
pronunciations of cha, however, came not from Cantonese, rather they were
borrowed into Korean and Japanese during earlier periods of Chinese history.

The widespread form chai comes from Persian chay. This derives from
Mandarin ch,[17] which passed overland to Central Asia and Persia, where it picked

up the Persian grammatical suffix -yi before passing on to Russian, Arabic, Urdu,
Turkish, etc.[18]
English has all three forms: cha or char (both pronounced /t/), attested from the
16th century; tea, from the 17th; and chai, from the 20th.
Languages in more intense contact with Chinese, Sinospheric languages such as
Vietnamese, Zhuang, Tibetan, Korean, and Japanese, may have borrowed their
words for tea at an earlier time and from a different variety of Chinese, socalled Sino-Xenic pronunciations. Although normally pronounced as cha, Korean and
Japanese also retain early pronunciations of ta and da. Japanese has different
pronunciations for the word tea depending on when the pronunciations was first
borrowed into the language: Ta comes from the Tang Dynasty court at Chang'an:
that is, from Middle Chinese; da, however, comes from the earlier Southern
Dynasties court at Nanjing, a place where the consonant was still voiced, as it is
today in neighbouring Shanghainese zo.[citation needed] Vietnamese and Zhuang have
southern cha-type pronunciations.
Origin and history

A 19th-century Japanese painting depicting Shennong: Chinese legends credit

Shennong with the invention of tea.[19]
Tea plants are native to East and South Asia, and probably originated around the
meeting points of the lands of north Burma and southwest China. Statistical cluster
analysis, chromosome number, easy hybridization, and various types of intermediate
hybrids and spontaneous polyploids indicate that likely a single place of origin exists
for Camellia sinensis, an area including the northern part of Burma,
and Yunnan and Sichuan provinces of China.[20] Tea drinking likely began during
the Shang Dynasty in China, when it was used for medicinal purposes.[6] It is
believed that, soon after, "for the first time, people began to boil tea leaves for

consumption into a concentrated liquid without the addition of other leaves or herbs,
thereby using tea as a bitter yet stimulating drink, rather than as a medicinal
concoction."[6]
Chinese legends attribute the invention of tea to Shennong in 2737 BC.[19] A Chinese
inventor was the first person to invent a tea shredder.[21] The first recorded drinking of
tea is in China, with the earliest records of tea consumption dating to the 10th century
BC.[2][22] Another early credible record of tea drinking dates to the third century AD, in
a medical text by Hua Tuo, who stated, "to drink bitter t'u constantly makes one think
better." Another early reference to tea is found in a letter written by the Qin Dynasty
general Liu Kun.[23] It was already a common drink during the Qin Dynasty (third
century BC) and became widely popular during the Tang Dynasty, when it was
spread to Korea, Japan, and Vietnam. In India, it has been drunk for medicinal
purposes for a long but uncertain period, but apart from the Himalayan region seems
not to have been used as a beverage until the British introduced Chinese tea there.
Tea was first introduced to Portuguese priests and merchants in China during the
16th century, at which time it was termed ch.[7] The first record in English is from an
East India Company agent writing to Macao requesting "the best sort of chaw" in
1615.[24] In 1750, tea experts travelled from China to the Azores, and planted tea,
along with jasmine and mallow, to give it aroma and distinction. Both green and black
tea continue to grow on the islands, which are the main suppliers to continental
Portugal. Catherine of Braganza, wife of King Charles II of England, took the tea
habit to Great Britain around 1660 when it was tasted by Samuel Pepys, but tea was
not widely consumed in Britain until the 18th century, and remained expensive until
the latter part of that period. Tea smuggling during the 18th century led to Britains
masses being able to afford and consume tea, and its importance eventually
influenced the Boston Tea Party. The British government eventually eradicated the
tax on tea, thereby eliminating the smuggling trade by 1785.[25] In Britain and Ireland,
tea had become an everyday beverage for all levels of society by the late 19th
century, but at first it was consumed as a luxury item on special occasions, such as
religious festivals, wakes, and domestic work gatherings such as quiltings. [26] The
price in Europe fell steadily during the 19th century, especially after Indian tea began
to arrive in large quantities.
The first European to successfully transplant tea to the Himalayas, Robert Fortune,
was sent by the East India Company on a mission to China in 1848 to bring the tea
plant back to Great Britain. He began his journey in high secrecy as his mission
occurred in the lull between the Anglo-Chinese First Opium War (18391842)
and Second Opium War (18561860), at a time when westerners were not held in
high regard.[27]
Tea was introduced into India by the British, in an attempt to break the Chinese
monopoly on it. The British brought Chinese seeds into Northeast India, but the

plants failed; they later discovered that a different variety of tea was endemic to
Assam and the northeast region of India and that it was used by local tribes. Using
the Chinese planting and cultivation techniques, the British launched a tea industry
by offering land in Assam to any European who agreed to cultivate it for export. [8] Tea
was originally consumed only by anglicized Indians; it became widely popular in India
in the 1950s because of a successful advertising campaign by the India Tea Board. [8]
Cultivation and harvesting

Camellia
sinensis
is
an evergreen plant
that
grows
mainly
[28]
in tropical and subtropical climates. Some varieties can also tolerate marine
climates and are cultivated as far north asCornwall in the United
Kingdom,[29] Washington state in the United States,[30] Vancouver Island in
Canada,[31] and experimentally in Pembrokeshire, Wales,[32] and as far south
as Hobartin Australia.[33]

Tea plants are propagated from seed and cuttings about 4 to 12 years are needed for
a plant to bear seed and about three years before a new plant is ready for
harvesting.[28] In addition to a zone 8 climate or warmer, tea plants require at least
127 cm (50 in) of rainfall a year and prefer acidic soils.[34] Many high-quality tea
plants are cultivated at elevations of up to 1,500 m (4,900 ft) above sea level. While
at these heights the plants grow more slowly, they acquire a better flavour. [35]
Two principal varieties are used: Camellia sinensis var. sinensis, which is used for
most Chinese, Formosan and Japanese teas, and C. s. var. assamica, used in Puerh and most Indian teas (but not Darjeeling). Within these botanical varieties,
many strains and modern clonal varieties are known. Leaf size is the chief criterion
for the classification of tea plants, with three primary classifications
being,[36] Assam type, characterised by the largest leaves; China type, characterised
by the smallest leaves; and Cambodian type, characterised by leaves of intermediate
size.
A tea plant will grow into a tree of up to 16 m (52 ft) if left undisturbed,[28] but
cultivated plants are generally pruned to waist height for ease of plucking. Also, the
short plants bear more new shoots which provide new and tender leaves and
increase the quality of the tea.[37]
Only the top 12 in of the mature plant are picked. These buds and leaves are called
'flushes'.[38] A plant will grow a new flush every seven to 15 days during the growing
season. Leaves that are slow in development tend to produce better-flavoured
teas.[28] Pests of tea include mosquito bugs of the genus Helopeltis (which are true

bugs that must not be confused with the dipteran) that can tatter leaves, so they may
be sprayed with insecticides.
Processing and classification

Fresh tea leaves of various sizes: The smaller the leaf, the more expensive the tea.
Teas can generally be divided into categories based on how they are processed. At
least
six
different
types
of
tea
are
produced: white, yellow, green, oolong (or wulong), black (called 'red tea' in China),
and post-fermented tea (or 'black tea' for the Chinese) of which the most commonly
found on the market are white, green, oolong, and black. Some varieties, such as
traditional oolong tea and Pu-erh tea, a post-fermented tea, can be used medicinally.
After picking, the leaves of C. sinensis soon begin to wilt and oxidize, unless they are
immediately dried. The leaves turn progressively darker as their chlorophyll breaks
down and tannins are released. This enzymatic oxidationprocess is caused by the
plant's intracellular enzymes and causes the tea to darken. In tea processing, the
darkening is stopped at a predetermined stage by heating, which deactivates the
enzymes responsible. In the production of black teas, the halting of oxidation by
heating is carried out simultaneously with drying.
Without careful moisture and temperature control during manufacture and packaging,
the tea may become unfit for consumption, due to the growth of undesired molds and
bacteria.
Blending and additives
Although single-estate teas are available, almost all teas in bags and most other teas
sold in the West are now blends. Tea may be blended with other teas from the same
area of cultivation or with teas from several different areas. The aim of blending is to
obtain a better taste, a higher price, or both, as a more expensive, better-tasting tea
is sometimes used to cover the inferior taste of less expensive varieties.
Some commercial teas have been enhanced through additives or special processing.
Tea easily retains odors, which can cause problems in processing, transportation,
and storage but also allows for the design of an almost endless range of scented and
flavoured variants, such as bergamot (Earl Grey), vanilla, and caramel.
Content

Caffeine constitutes about 3% of tea's dry weight, translating to between 30 mg and

90 mg per 8-oz (250-ml) cup depending on type, brand,[39] and brewing method.[40]
Tea also contains small amounts of theobromine and theophylline,
are stimulants and xanthines similar to caffeine.[41]

which

Because of modern environmental pollution, fluoride and aluminium also sometimes

occur in tea. Certain types of brick tea made from old leaves and stems have the
highest levels.[42][43]
Nutrients and phytochemicals[edit]
Black and green teas contain no essential nutrients in significant content, with the
exception of the dietary mineral, manganese at 0.5 mg per cup or 26% of the Daily
Value.[44] Tea
leaves
contain
diverse polyphenols,
includingflavonoids, epigallocatechin gallate (commonly noted as EGCG) and
other catechins.[45][46]
It has been suggested that green and black tea may protect against cancer [47] or
other diseases such as obesity[48] or Alzheimer's disease,[49] but the compounds
found in green tea have not been adequately demonstrated to have any effect on
human diseases.[50][51]
Tea culture
Tea may be consumed early in the day to heighten calm alertness; it contains Ltheanine, theophylline,
and
bound
caffeine[5] (sometimes
called theine). Decaffeinated brands are also sold. While herbal teas are also
referred to as tea, most of them do not contain leaves from the tea plant.
While tea is the second most consumed beverage on Earth after water, in many
cultures it is also consumed at elevated social events, such as afternoon tea and
the tea party. Tea ceremonies have arisen in different cultures, such as
the Chinese and Japanese tea ceremonies, each of which employs traditional
techniques and ritualised protocol of brewing and serving tea for enjoyment in a
refined setting. One form of Chinese tea ceremony is the Gongfu tea ceremony,
which typically uses small Yixing clay teapots and oolong tea.
Turkish tea is an important part of Turkish cuisine, and is the most commonly
consumed hot drink, despite the country's long history of coffee consumption. In
2004 Turkey produced 205,500 tonnes of tea (6.4% of the world's total tea
production), which made it one of the largest tea markets in the world, [52] with
120,000 tons being consumed in Turkey, and the rest being exported. [53] In 2010
Turkey had the highest per capita consumption in the world at 2.7 kg.[54] As of 2013,
the per-capita consumption of Turkish tea exceeds 10 cups per day and 13.8 kg per
year.[55] Tea is grown mostly in Rize Province on the Black Sea coast.[56]

Ireland has, for a long time, been one of the biggest per-capita consumers of tea in
the world. The national average is four cups per person per day, with many people
drinking six cups or more. Tea in Ireland is usually taken with milk and/or sugar and
is slightly spicier and stronger than the traditional English blend. The two main brands
of tea sold in Ireland are Lyons and Barry's. The Irish love of tea is perhaps best
illustrated by the stereotypical housekeeper, Mrs. Doyle in the popular sitcom Father
Ted.
Tea is prevalent in most cultures in the Middle East. In Arab culture, tea is a focal
point for social gatherings.
In Pakistan, tea is called chai (written as ). Both black and green teas are
popular and are known locally as sabz chai and kahwah, respectively. The popular
green tea called kahwah is often served after every meal in thePashtun belt
of Balochistan and in Khyber Pakhtunkhwa, which is where the Khyber Pass of
the Silk Road is found.
In the transnational Kashmir region, which straddles the border between India and
Pakistan, Kashmiri chai or noon chai, a pink, creamy tea with pistachios,
almonds, cardamom, and sometimes cinnamon, is consumed primarily at special
occasions, weddings, and during the winter months when it is sold in many kiosks.
In central and southern Punjab and the metropolitan Sindh region of Pakistan, tea
with milk and sugar (sometimes with pistachios, cardamom, etc.), commonly referred
to as chai, is widely consumed. It is the most common beverage of households in the
region. In the northern Pakistani regions of Chitral and Gilgit-Baltistan, a salty,
buttered Tibetan-style tea is consumed. In Iranian culture, tea is so widely consumed,
it is generally the first thing offered to a household guest.[57]
In the United States, 80% of tea is consumed cold, as iced tea.[58] Sweet tea is a
cultural symbol of the southeastern US, and is common in that portion of the country.
Switzerland has its own unique blend of iced tea, made with the basic ingredients like
black tea, sugar, lemon juice and mint, but a variety of Alp herbs are also added to
the concoction. Apart from classic flavours like lemon and peach, exotic flavours like
jasmine and lemongrass are also very popular.
In India, tea is one of the most popular hot beverages. It is consumed daily in almost
all homes, offered to guests, consumed in high amounts in domestic and official
surroundings, and is made with the addition of milk with or without spices. It is also
served with biscuits dipped in the tea and eaten before consuming the tea. 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. On 21 April 2012, the Deputy
Chairman of Planning Commission (India), Montek Singh Ahluwalia, said tea would
be declared as national drink by April 2013. [59][60] The move is expected to boost the
tea industry in the country. Speaking on the occasion, Assam Chief Minister Tarun

Gogoi said a special package for the tea industry would be announced in the future
to ensure its development.[61]
In the United Kingdom, it is consumed daily and often by a majority of people across
the country, and indeed is perceived as one of Britain's cultural beverages. In British
homes, it is customary good manners for a host to offer tea to guests soon after their
arrival. Tea is generally consumed at home; outside the home in cafs. Afternoon tea
with cakes on fine porcelain is a cultural stereotype, sometimes available in quaint
tea-houses. In southwest England, many cafes serve a 'cream tea', consisting of
scones, clotted cream, and jam alongside a pot of tea. Throughout the UK, 'tea' may
also refer to the evening meal.
In Burma (Myanmar), tea is consumed not only as hot drinks, but also as sweet tea
and green tea known locally as laphet-yay and laphet-yay-gyan, respectively. Pickled
tea leaves, known locally as laphet, are also a national delicacy. Pickled tea is
usually eaten with roasted sesame seeds, crispy fried beans, roasted peanuts and
fried garlic chips.
Preparation
=

Tea of different fermentation prepared, in cups (LtoR): green tea, yellow tea, oolong,
and black
Steeping tea[edit]
The traditional method of making or brewing a cup of tea is to place loose tea leaves,
either directly or in a tea infuser, into a tea pot or teacup and pour freshly boiled
water over the leaves, a process called steeping. After a few minutes, the leaves are
usually removed, either by removing the infuser or by filtering the tea with a strainer
while serving. The strength of the tea should be varied by changing the amount of tea
leaves used, not by changing the steeping time.
Most green teas should be allowed to steep for about two or three minutes, although
some types of tea require as much as ten minutes, and others as little as 30 seconds.
The amount of tea to be used per amount of water differs from tea to tea, but one
basic recipe may be one slightly heaped teaspoon of tea (about 5 ml) for each teacup
of water (200240 ml) (78 oz) prepared as above. Stronger teas, such as Assam, to
be drunk with milk, are often prepared with more leaves, and more delicate high-

grown teas such as a Darjeeling are prepared with somewhat fewer (as the stronger
mid-flavours can overwhelm the champagne notes).
The best temperature for brewing tea depends on its type. Teas that have little or no
oxidation period, such as a green or white tea, are best brewed at lower
temperatures, between 65 and 85 C (149 and 185 F), while teas with longer
oxidation periods should be brewed at higher temperatures around 100 C (212 F).
The higher temperatures are required to extract the large, complex,
flavourful phenolic molecules found in fermented tea. In addition, boiling reduces
thedissolved oxygen content of water, which would otherwise react with phenolic
molecules to degrade them. The steep`s temperature and time greatly affect taste,
especially
with
white
and
green
teas. Camellia
sinensis naturally
containstannins having bitter properties which are accentuated by longer periods of
the tea's exposure to hot water. In black teas, the tannins are part of the natural
flavour, as they tend to be rich and bolder. However, in white and green teas, which
tend to be more delicate, the tannins frequently give the tea a bitter taste which is
commonly considered to be unpleasant.
Type

Water temp.

Steep time Infusions

White tea

65 to 70 C (149 to 158 F) 12 minutes 3

Yellow tea 70 to 75 C (158 to 167 F) 12 minutes 3

Green tea 75 to 80 C (167 to 176 F) 12 minutes 46

Oolong tea 80 to 85 C (176 to 185 F) 23 minutes 46

Black tea

99 C (210 F)

23 minutes 23

Pu'er tea

95 to 100 C (203 to 212 F) Limitless

Tisanes

99 C (210 F)

Several

36 minutes Varied

Some tea sorts are often brewed several times using the same leaves. Historically in
China, tea is divided into a number of infusions. The first infusion is immediately

poured out to wash the tea, and then the second and further infusions are drunk. The
third through fifth are nearly always considered the best infusions of tea, although
different teas open up differently and may require more infusions of hot water to
produce the best flavour.[62]
One way to taste a tea, throughout its entire process, is to add hot water to a cup
containing the leaves and after about 30 seconds to taste it. As the tea leaves unfold
(known as "The Agony of the Leaves"), they expose various parts of themselves to
the water and thus the taste evolves. Continuing this from the very first flavours to the
time beyond which the tea is quite steeped will allow an appreciation of the tea
throughout its entire length.[63]
A tea cosy is often used to keep the temperature of the tea in a teapot constant over
periods of 2060 minutes.
Black tea
In the West, water for black tea is usually added near the boiling point of water, at
around 99 C (210 F). Many of the active substances in black tea do not develop at
temperatures lower than 90 C (194 F).[citation needed] Lower temperatures are used for
some more delicate teas. The temperature will have as large an effect on the final
flavour as the type of tea used. The most common fault when making black tea is to
use water at too low a temperature. Since boiling point drops with increasing altitude,
it is difficult to brew black tea properly in mountainous areas. It is also recommended
by the British that the teapot be warmed before preparing tea, easily done by adding
a small amount of boiling water to the pot, swirling briefly, then discarding it.
Western black teas are usually brewed for about four minutes and are usually not
allowed to steep for less than 30 seconds or more than about five minutes (a process
known as brewing or mashing in Britain). In many regions of the world, however,
boiling water is used and the tea is often stewed. For example in India, black tea is
often boiled for fifteen minutes or longer as a strong brew is preferred for
making Masala chai. When the tea has brewed long enough to suit the tastes of the
drinker, it should be strained while serving. Popular varieties of black tea
include Assam, Nepal, Darjeeling, Nilgiri, Turkish and Ceylon teas.
Green tea
Water for green tea, according to regions of the world that prefer mild tea, should be
around 80 to 85 C (176 to 185 F); the higher the quality of the leaves, the lower the
temperature. Hotter water will produce a bitter taste. However, this is the method
used in many regions of the world, such as North Africa or Central Asia, where bitter
tea is appreciated. For example, in Morocco, green tea is steeped in boiling water for
15 minutes. In the West and Far East, a milder tea is appreciated. The container in
which the tea is steeped, the mug or teapot, is often warmed beforehand so the tea
does not immediately cool down. High-quality green and white teas can have new

water added as many as five or more times, depending on variety, at increasingly

higher temperatures.
Oolong tea
Oolong teas should be brewed around 80 to 100 C (176 to 212 F), and the brewing
vessel should be warmed before pouring in the water. Yixing purple clay teapots are
the traditional brewing-vessel for oolong tea. For best results, spring water should be
used as the minerals in spring water tend to bring out more flavour in the tea. Highquality oolong can be brewed multiple times from the same leaves, and unlike green
tea, it improves with reuse. It is common to brew the same leaves three to five times,
the third steeping usually considered the best. In the Chinese and Taiwanese Gongfu
tea ceremony, the first brew is not drunk at all but disposed of as it is considered a
wash of the leaves rather than a proper brew.
Premium or delicate tea

A strainer is often used when tea is made with tea-leaves in a teapot.

Some teas, especially green teas and delicate oolong teas, are steeped for shorter
periods, sometimes less than 30 seconds. Using a tea strainer separates the leaves
from the water at the end of the brewing time if a tea bag is not being used. However,
the black Darjeeling tea, a premium Indian tea, needs a longer than average steeping
time. Elevation and time of harvest offer varying taste profiles; proper storage and
water quality also have a large impact on taste.
Pu-erh tea
Pu-erh teas require boiling water for infusion. Some prefer to quickly rinse pu-erh for
several seconds with boiling water to remove tea dust which accumulates from the
ageing process, then infuse it at the boiling point (100 C or 212 F), and allow it to
steep from 30 seconds to five minutes.
Serving
To preserve the pretannin tea without requiring it all to be poured into cups, a second
teapot may be used. The steeping pot is best unglazed earthenware; Yixing pots are
the best known of these, famed for the high-quality clay from which they are made.
The serving pot is generally porcelain, which retains the heat better. Larger teapots
are a post-19th century invention, as tea before this time was very rare and very

expensive. Experienced tea-drinkers often insist the tea should not be stirred around
while it is steeping (sometimes called winding or mashing in the UK). This, they say,
will do little to strengthen the tea, but is likely to bring the tannins out in the same way
that brewing too long will do. For the same reason, one should not squeeze the last
drops out of a teabag; if stronger tea is desired, more tea leaves should be used.
Additives

The addition of milk to tea in Europe was first mentioned in 1680 by the
epistolist Madame de Svign.[64] Many teas are traditionally drunk with milk in
cultures where dairy products are consumed. These include Indian masala chai and
British tea blends. These teas tend to be very hearty varieties of black tea which can
be tasted through the milk, such as Assams, or the East Friesian blend. Milk is
thought to neutralise remaining tannins and reduce acidity. [65][66] 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. Hong Kong-style milk tea is
based on British colonial habits.Tibetans and other Himalayan peoples traditionally
drink tea with milk or yak butter and salt. In Eastern European countries (Russia,
Poland and Hungary) and in Italy, tea is commonly served with lemon juice. In
Poland, tea with milk is called a bawarka ("Bavarian style"), and is often drunk by
pregnant and nursing women. In Australia, tea with milk is white tea.
The order of steps in preparing a cup of tea is a much-debated topic, and can vary
widely between cultures or even individuals. Some say it is preferable to add the milk
before the tea, as the high temperature of freshly brewed tea can denature the
proteins found in fresh milk, similar to the change in taste of UHT milk, resulting in an
inferior-tasting beverage.[67] Others insist it is better to add the milk after brewing the
tea, as most teas need to be brewed as close to boiling as possible. The addition of
milk chills the beverage during the crucial brewing phase, if brewing in a cup rather
than using a pot, meaning the delicate flavour of a good tea cannot be fully
appreciated. By adding the milk afterwards, it is easier to dissolve sugar in the tea
and also to ensure the desired amount of milk is added, as the colour of the tea can
be observed.[citation needed] Historically, the order of steps was taken as an indication of
class: only those wealthy enough to afford good-quality porcelain would be confident
of its being able to cope with being exposed to boiling water unadulterated with

milk.[68] Higher temperature difference means faster heat transferso the earlier you
add milk the slower the drink cools.

A 2007 study published in the European Heart Journal found certain beneficial
effects of tea may be lost through the addition of milk.[69]
Many flavourings are added to varieties of tea during processing. Among the best
known are Chinese jasmine tea, with jasmine oil or flowers, the spices in Indian
masala chai, and Earl Grey tea, which contains oil of bergamot. A great range of
modern flavours have been added to these traditional ones. In eastern India, people
also drink lemon tea or lemon masala tea. Lemon tea simply contains hot tea with
lemon juice and sugar. Masala lemon tea contains hot tea with roasted cumin seed
powder, lemon juice, black salt and sugar, which gives it a tangy, spicy taste. Adding
a piece of ginger when brewing tea is a popular habit of Sri Lankans, who also use
other types of spices such as cinnamon to sweeten the aroma.
Other popular additives to tea by the tea-brewer or drinker include sugar, liquid honey
or a solid Honey Drop, agave nectar, fruit jams, and mint. In China, sweetening tea
was traditionally regarded as a feminine practice. In colder regions, such
as Mongolia, Tibet and Nepal, butter is added to provide necessary calories. Tibetan
butter tea contains rock salt and dre, a butter made from yak milk, which is churned
vigorously in a cylindrical vessel closely resembling a butter churn. The same may be
said for salt tea, which is popular in the Hindu Kush region of northern Pakistan.
Alcohol, such as whisky or brandy, may also be added to tea.
The flavour of the tea can also be altered by pouring it from different heights,
resulting in varying degrees of aeration. The art of high-altitude pouring is used
principally
by
people
in
Northern
Africa
(e.g. Morocco, Algeria,Mauritania, Libya and Western Sahara), but also in West
Africa (e.g. Guinea, Mali, Senegal) and can positively alter the flavour of the tea, but
it is more likely a technique to cool the beverage destined to be consumed
immediately. In certain cultures, the tea is given different names depending on the
height from which it is poured. In Mali, gunpowder tea is served in series of three,
starting with the highest oxidisation or strongest, unsweetened tea (cooked from
fresh leaves), locally referred to as "strong like death", followed by a second serving,
where the same tea leaves are boiled again with some sugar added ("pleasant as
life"), and a third one, where the same tea leaves are boiled for the third time with yet
more sugar added ("sweet as love"). Green tea is the central ingredient of a distinctly
Malian custom, the "Grin", an informal social gathering that cuts across social and
economic lines, starting in front of family compound gates in the afternoons and
extending late into the night, and is widely popular in Bamako and other large urban
areas.

In Southeast Asia, particularly in Singapore and Malaysia, the practice of pouring tea
from a height has been refined further using black tea to which condensed milk is
added, poured from a height from one cup to another several times in alternating
fashion and in quick succession, to create a tea with entrapped air bubbles creating a
frothy "head" in the cup. This beverage, teh tarik, literally, "pulled tea" (which has its
origin as a hot Indian tea beverage), has a creamier taste than flat milk tea and is
extremely popular in the region. Tea pouring in Malaysia has been further developed
into an art form in which a dance is done by people pouring tea from one container to
another, which in any case takes skill and precision. The participants, each holding
two containers, one full of tea, pour it from one to another. They stand in lines and
squares and pour the tea into each other's pots. The dance must be choreographed
to allow anyone who has both pots full to empty them and refill those of whoever has
no tea at any one point.
Economics

Tea factory in Taiwan

Tea is the most popular manufactured drink in the world in terms of consumption. Its
consumption equals all other manufactured drinks in the world including coffee,
chocolate, soft drinks, and alcohol put together.[4] Most tea consumed outside East
Asia is produced on large plantations in the hilly regions of India and Sri Lanka, and
is destined to be sold to large businesses. Opposite this large-scale industrial
production are many small "gardens," sometimes minuscule plantations, that produce
highly sought-after teas prized by gourmets. These teas are both rare and expensive,
and can be compared to some of the most expensive wines in this respect.
India is the world's largest tea-drinking nation,[70] although the per capita consumption
of tea remains a modest 750 grams per person every year. Turkey, with 2.5 kg of tea
consumed per person per year, is the world's greatest per capita consumer.[71]
Production
In 2003, world tea production was 3.21 million tonnes annually. [72] In 2010, world tea
production reached over 4.52 million tonnes after having increased by 5.7% between
2009 and 2010.[73] Production rose by 3.1% between 2010 and 2011. The largest
producers of tea are the People's Republic of China, India, Kenya, Sri Lanka, and
Turkey.

Percentage of total tea production in 2008

Less than 0.5% or insignificant quantities
From 0.5 to 1%.
From 1 to 5%.
From 5 to 10%.
From 10 to 20%.
More than 20%
The following table shows the amount of tea production (in tonnes) by leading
countries in recent years. Data are generated by the Food and Agriculture
Organization of the United Nations as of February 2012.[72]
Rank

Country[72]

2008

2009

2010

2011

China

1,274,984 1,375,780 1,467,467 1,640,310

India

987,000

972,700

991,180

1,063,500

Kenya

345,800

314,100

399,000

377,912

Sri Lanka 318,700

290,000

282,300

327,500

Turkey

198,046

198,601

235,000

221,600

Vietnam

173,500

185,700

198,466

206,600

Iran

165,717

165,717

165,717

162,517

Indonesia 150,851

146,440

150,000

142,400

Rank

Country[72]

2008

2009

2010

2011

Argentina 80,142

71,715

88,574

96,572

10

Japan

86,000

85,000

82,100

Total

World

96,500

4,211,397 4,242,280 4,518,060 4,321,011

Certification
Workers who pick and pack tea on plantations in developing countries can face harsh
working conditions and can earn below the living wage.[74]
A number of bodies independently certify the production of tea. Tea from certified
estates can be sold with a certification label on the pack. The most important [according to
whom?]
certification schemes are Rainforest Alliance,Fairtrade, UTZ Certified,
and Organic. All these schemes certify other crops (such as coffee, cocoa and fruit),
as well. Rainforest Alliance certified tea is sold by Unilever brands Lipton and PG
Tips in Western Europe, Australia and the US. Fairtrade certified tea is sold by a
large number of suppliers around the world. UTZ Certified announced a partnership
in 2008 with Sara Lee brand Pickwick tea.
Production of organic tea has risen since its introduction in 1990 at Rembeng,
Kondoli Tea Estate, Assam.[75] 6,000 tons of organic tea were sold in 1999.[76] About
75% of organic tea production is sold in France, Germany, Japan, the United
Kingdom, and the United States.
Trade
According to the FAO in 2007, the largest importer of tea, by weight, was the Russian
Federation, followed by the United Kingdom, Pakistan, and the United
States.[77] Kenya, China, India and Sri Lanka were the largest exporters of tea in
2007 (with exports of: 374229, 292199, 193459 and 190203 tonnes
respectively).[77][78] The largest exporter of black tea in the world is Kenya, while the
largest producer (and consumer) of black tea in the world is India.[78][79]
Packaging
Tea bags

In 1907, American tea merchant Thomas Sullivan began distributing samples of his
tea in small bags of Chinese silk with a drawstring. Consumers noticed they could
simply leave the tea in the bag and reuse it with fresh tea. However, the potential of
this distribution/packaging method would not be fully realised until later on.
During World War II, tea was rationed in the United Kingdom. In 1953 (after rationing
in the UK ended), Tetley launched the tea bag to the UK and it was an immediate
success.
Tea leaves are packed into a small envelope (usually composed of paper) known as
a tea bag. The use of tea bags is easy and convenient, making them popular for
many people today. However, the use of tea bags has negative aspects, as well. The
tea used in tea bags is commonly fannings or "dust", the waste product produced
from the sorting of higher-quality loose leaf tea. However, this is not true for all
brands of tea; many high-quality speciality teas are available in bag form.[citation
needed]
Tea aficionados commonly believe this method provides an inferior taste and
experience. The paper used for the bag may also be tasted, which can detract from
the tea's own flavour.[citation needed] Because fannings and dust are a lower quality of
the tea to begin with, the tea found in tea bags is less finicky when it comes to
brewing time and temperature.
Additional reasons why bag tea is considered less well-flavoured include:

Dried tea loses its flavour quickly on exposure to air. Most bag teas (although not
all) contain leaves broken into small pieces; the great surface area to volume
ratio of the leaves in tea bags exposes them to more air, and therefore causes
them to go stale faster. Loose tea leaves are likely to be in larger pieces, or to be
entirely intact.[citation needed]
Breaking up the leaves for bags extracts flavoured oils.[citation needed]
The small size of the bag does not allow leaves to diffuse and steep
properly.[citation needed]

The "pyramid tea bag" (or sachet) introduced by Lipton[80] and PG Tips/Scottish
Blend in 1996,[81] attempts to address one of the connoisseurs' arguments against
paper tea bags by way of its three-dimensional tetrahedron shape, which allows more
room for tea leaves to expand while steeping.[ However, some types of pyramid tea

bags have been criticised as being environmentally unfriendly, since their synthetic
material is not as biodegradable as loose tea leaves and paper tea bags.
Loose tea

A blend of loose-leaf black teas

The tea leaves are packaged loosely in a canister, paper bag, or other container
such as a tea chest. Some whole teas, such as rolled gunpowder tea leaves, which
resist crumbling, are sometimes vacuum packed for freshness inaluminised
packaging for storage and retail. The loose tea must be individually measured by the
consumer for use in a cup, mug, or teapot. This allows for flexibility and flavor control,
letting the consumer brew weaker or stronger tea as desired, but some convenience
is sacrificed compared to newer methods such as tea bags. Strainers, tea balls, tea
presses, filtered teapots, and infusion bags can be used to prevent loose leaves from
floating in the tea and over-brewing. A more traditional way around this problem is to
use a three-piece lidded teacup, called a gaiwan. The lid of the gaiwan can be tilted
to decant the leaves while pouring the tea into a different cup for consumption.
Compressed tea
Some teas (particularly Pu-erh tea) are still compressed for transport, storage, and
ageing convenience. The tea brick remains in use in the Himalayan countries or
Mongolian steppes. The tea is prepared and steeped by first loosening leaves off the
compressed cake using a small knife. Compressed teas can usually be stored for
longer periods of time without spoilage when compared with loose leaf tea.
Instant tea
In recent times, "instant teas" are becoming popular, similar to freeze-dried instant
coffee. Similar products also exist for instant iced tea, due to the convenience of not
requiring boiling water. Instant tea was developed in the 1930s, but not
commercialised until later.Nestl introduced the first instant tea in 1946, while RediTea introduced the first instant iced tea in 1953.
These products often come with added flavours, such as chai, vanilla, honey or fruit,
and may also contain powdered milk. Tea connoisseurs tend to criticise these
products for sacrificing the delicacies of tea flavour in exchange for convenience.

British and Canadian soldiers during the Second World War were issued with an
instant tea, known as 'Compo' tea. The blocks of instant tea (which included
powdered milk and sugar) were issued in a Composite Ration Pack, hence the name
'Compo'. As Royal Canadian Artillery Gunner, George C Blackburn noted, it was not
always well received:
But, unquestionably, the feature of Compo rations destined to be remembered
beyond all others is Compo tea...Directions say to "sprinkle powder on heated water
and bring to the boil, stirring well, three heaped teaspoons to one pint of water."
Every possible variation in the preparation of this tea was tried, but...it always ended
up the same way. While still too hot to drink, it is a good-looking cup of strong tea.
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 strong and sweet. But let it cool enough to be quaffed
and enjoyed, and your lips will be coated with a sticky scum that forms across the
surface, which if left undisturbed will become a leathery membrane that can be
wound around your finger and flipped away...[83]
Bottled and canned tea
Maks Sprengler, a Swiss businessman, tried the famous American iced tea and was
the first to suggest producing ready-made iced tea in bottles. In 1983, Bischofszell
Food Ltd. became the first producer in the world of bottled ice tea on an industrial
scale.[84]
Canned tea is a form of tea that has already been prepared, and is sold ready to
drink. Canned tea is a fairly recent innovation, first launched in 1981 in Japan.
Storage
Tea shelf life varies with storage conditions and type of tea. Black tea has a longer
shelf life than green tea. An exception, pu-erh tea, improves with age. Tea stays
freshest when stored in a dry, cool, dark place in an air-tight container. Black tea
stored in a bag inside a sealed opaque canister may keep for two years. Green tea
loses its freshness more quickly, usually in less than a year. Gunpowder tea, its
leaves being tightly rolled, keeps longer than the more open-leafed Chun Mee tea.
Storage life for all teas can be extended by using desiccant packets, oxygenabsorbing packets, vacuum sealing or store tea in closed containers in a refrigerator.
When storing green tea, discreet use of refrigeration or freezing is recommended. In
particular, drinkers need to take precautions against temperature variation.[85]
Improperly stored tea may lose flavour, acquire disagreeable flavours or odors from
other foods, or become moldy.
Grading Tea

The two major grades are Broken and Unbroken. Orange Pekoe (Pronounced Pecko), is not a kind of tea, it is a term to describe the size of the black tea leaf. The word
Pekoe was originally used to describe the young bud leaf on the bush.
India, China, and Indonesia generally grade their black teas in descending order of
large to small leaves.
Leaf Sizes:
FOP Flowery orange pekoe (the bud leaf)
OP Orange pekoe (the next lower leaf)
P Pekoe (the next larger leaf)
Broken Grades:
BPS Broken Pekoe Souchong
BP Broken Pekoe
BOP Broken Orange Pekoe
FNGS Fannings
D Dust
Dust is a term used to denote leaf size only. Most tea bags contain a large
percentage of fannings, perhaps some dust, and only a few large tea leaves.
Fannings and dust are used in tea bags because they brew more quickly. Fannings
and dust are not necessarily of poor quality; quality is determined more by the type of
tea.
China is to Tea as France is to Wine. China grades and classifies their teas by the
quality of manufacture. Five grades are graded by leaf, four by quality, two by
manufacturing and over two hundred grades are by the region in which they are
grown.
About the Green Tea
Green tea is made from the leaves from Camellia sinensis that have undergone
minimal oxidation during processing. Green tea originated in China, but it has
become associated with many cultures throughout Asia. Green tea has recently
become relatively widespread in the West where black tea has been the traditionally
consumed tea.
Green tea has become the raw material for extracts used in various beverages,
dietary supplements and cosmetic items.[1] Many varieties of green tea have been
created in the countries where it is grown. These varieties can differ substantially due
to variable growing conditions, horticulture, production processing, and harvesting
time.
Over the last few decades, green tea has been subjected to numerous scientific and
medical studies to determine the extent of its long-purported health benefits, but the
results indicate there are no benefits of green tea consumption.[2]
Although the mean content of flavonoids and catechins in a cup of green tea is higher
than that in the same volume of other food and drink items that are traditionally
considered to promote health,[3] flavonoids and catechins have no proven biological
effect in humans.[2][4]

History[edit]
Main article: History of tea
Tea consumption has its legendary origins in China dating back to more than 4,000
years ago, making it the oldest herbal tea known. Green tea was first brewed in 2737
BC during the reign of Emperor Shennong.[5]
A book written by Lu Yu in 600-900 AD (Tang Dynasty), "Tea Classic" (simplified
Chinese: ; traditional Chinese: ; pinyin: chjng), is considered important in
green tea history. The Kissa Yojoki ( Book of Tea), written
by Zen priest Eisai in 1191, describes how drinking green tea may affect five
vital organs, the shapes of tea plants, flowers and leaves, and how to grow and
process tea leaves.
Brewing and serving[edit]

Green tea leaves steeping in agaiwan

Steeping is the process of making a cup of tea; it is also referred to as brewing. In
general, two grams of tea per 100 ml of water, or about one teaspoon of green tea
per five-ounce (150 ml) cup, should be used. With very high-quality teas like gyokuro,
more than this amount of leaf is used, and the leaf is steeped multiple times for short
durations.
Green tea steeping time and temperature varies with different tea. The hottest
steeping temperatures are 81 to 87 C (178 to 189 F) water and the longest
steeping times two to three minutes. The coolest brewing temperatures are 61 to
69 C (142 to 156 F) and the shortest times about 30 seconds. In general, lowerquality green teas are steeped hotter and longer, whereas higher-quality teas are
steeped cooler and shorter. Steeping green tea too hot or too long will result in a
bitter, astringent brew, regardless of the initial quality, because it will result in the
release of an excessive amount of tannins. High-quality green teas can be and

usually are steeped multiple times; two or three steepings is typical. The steeping
technique also plays a very important role in avoiding the tea developing an
overcooked taste. The container in which the tea is steeped or teapot should also be
warmed beforehand so that the tea does not immediately cool down. It is common
practice for tea leaf to be left in the cup or pot and for hot water to be added as the
tea is drunk until the flavor degrades.
Production[edit]
Growing, harvesting and processing[edit]

Hand rolling green tea after steaming

Green tea is processed and grown in a variety of ways, depending on the type of
green tea desired. As a result of these methods, maximum amounts
of polyphenols and volatile organic compounds are retained, affecting aroma and
taste. The growing conditions can be broken down into two basic types those
grown in the sun and those grown under the shade. The green tea plants are grown
in rows that are pruned to produce shoots in a regular manner, and in general are
harvested three times per year. The first flush takes place in late April to early May.
The second harvest usually takes place from June through July, and the third picking
takes place in late July to early August. Sometimes, there will also be a fourth
harvest. It is the first flush in the spring that brings the best-quality leaves, with higher
prices to match.
Green tea is processed using either artisanal or modern methods. [15] Sun-drying,
basket or charcoal firing, or pan-firing are common artisanal methods.[15] Ovendrying, tumbling, or steaming are common modern methods.[15]Processed green
teas, known as "aracha" are stored under low humidity refrigeration in 30- or 60-kg
paper bags at 05 C (3241 F). This aracha has yet to be refined at this stage, with
a final firing taking place before blending, selection, and packaging takes place. The
leaves in this state will be re-fired throughout the year as they are needed, giving the
green teas a longer shelf-life and better flavor. The first flush tea of May will readily
store in this fashion until the next year's harvest. After this re-drying process, each
crude tea will be sifted and graded according to size. Finally, each lot will be blended
according to the blend order by the tasters and packed for sale.[16]

Production by country[edit]
2006 Green tea production and export (in thousands of metric tons)[17]
Country

Production

Export

China

782.4 (80.8%) 218.7 (83.0%)

Japan

91.8 (9.5%)

1.6 (0.6%)

Vietnam 66.0 (6.8%)

26.0 (9.9%)

Indonesia 20.0 (2.1%)

9.1 (3.5%)

World

968.1 (100%) 263.5 (100%)

Import of Japanese tea[edit]

On June 17, 2011, radioactive cesium of 1,038 becquerels per kilogram was detected
at Charles de Gaulle airport in France in tea leaves imported from Shizuoka
Prefecture, Japan, which was more than twice as much as the restricted amount of
500 becquerels per kilogram designated by the European Union, and the government
of France announced that they rejected them, which amounted to 162 kg
(357 lb).[18] The governor of Shizuoka Prefecture Heita Kawakatsu stated that "there
is absolutely no problem when they [people] drink them because it will be diluted to
about ten becquerels per kilogram when they steep them even if the leaves have
1,000 becquerels per kilogram," which was a consequence of own examinations of
the prefecture.[19] Minister for Consumer Affairs and Food SafetyRenh stated on
June 3, 2011, that "there are cases in which aracha are sold as furikake [condiments
sprinkled on rice] and so on and they are eaten as they are, therefore we think that it
is important to inspect tea leaves including aracha from the viewpoint of consumers'
safety."
Medical benefits of green tea
Green tea has been extensively studied in people, animals, and laboratory experiments.
Results from these studies suggest that green tea may help treat the following health
conditions:
Atherosclerosis

Clinical studies that look at populations of people indicate that the antioxidant properties of
green tea may help prevent atherosclerosis, particularly coronary artery disease. Populationbased studies are studies that follow large groups of people over time or studies that
compare groups of people living in different cultures or with different diets.
Researchers aren't sure why green tea reduces the risk of heart disease by lowering
cholesterol and triglyceride levels. Studies show that black tea has similar effects. In fact,
researchers estimate that the rate of heart attack decreases by 11% with consumption of 3
cups of tea per day.
In May 2006, however, the U.S. Food and Drug Administration (FDA) rejected a petition from
teamakers to allow tea labels to claim that green tea reduces the risk of heart disease. The
FDA concluded that there is no credible evidence to support that claim.
High cholesterol
Research shows that green tea lowers total cholesterol and raises HDL ("good") cholesterol
in both animals and people. One population-based clinical study found that men who drink
green tea are more likely to have lower total cholesterol than those who do not drink green
tea.
Results from one animal study suggest that polyphenols in green tea may block cholesterol
from being absorbed in the intestine and also help the body get rid of cholesterol. In another
small study of male smokers, researchers found that green tea significantly reduced blood
levels of harmful LDL cholesterol.
Cancer
Several population-based clinical studies have shown that both green and black teas may
help protect against cancer. For example, cancer rates tend to be low in countries such as
Japan where people regularly consume green tea. However, it is not possible to know for
sure from these population-based studies whether green tea actually prevents cancer in
people.
Early clinical studies suggest that the polyphenols in tea, especially green tea, may play an
important role in the prevention of cancer. Researchers also believe that polyphenols help
kill cancerous cells and stop them from growing.
Bladder cancer. Only a few clinical studies have examined the relationship between bladder
cancer and drinking tea. In one study that compared people with and without bladder
cancer, researchers found that women who drank black tea and powdered green tea were
less likely to develop bladder cancer. A follow-up clinical study by the same group of
researchers revealed that people with bladder cancer -- particularly men -- who drank green
tea had a better 5-year survival rate than those who did not.
Breast cancer. Clinical studies in animals and test tubes suggest that polyphenols in green
tea inhibit the growth of breast cancer cells. In one study of 472 women with various stages
of breast cancer, researchers found that women who drank the most green tea had the least
spread of cancer. It was especially true in premenopausal women in the early stages of
breast cancer. They also found that women with early stages of the disease who drank at
least 5 cups of tea every day before being diagnosed with cancer were less likely to have the
cancer come back after they finished treatment. However, women with late stages of breast
cancer had little or no improvement from drinking green tea.
There is no clear evidence one way or the other about green tea and breast cancer
prevention. In one very large study, researchers found that drinking tea, green or any other
type, was not associated with a reduced risk of breast cancer. However, when the
researchers broke down the sample by age, they found that women under the age of 50 who

consumed 3 or more cups of tea per day were 37% less likely to develop breast cancer
compared to women who didn't drink tea.
Ovarian cancer. In a clinical study done with ovarian cancer patients in China, researchers
found that women who drank at least one cup of green tea per day lived longer with the
disease than those who didnt drink green tea. In fact, those who drank the most tea, lived
the longest. But other studies found no beneficial effects.
Colorectal cancer. Clinical studies on the effects of green tea on colon or rectal cancer have
showed conflicting results. Some studies show decreased risk in those who drink the tea,
while others show increased risk. In one study, women who drank 5 or more cups of green
tea per day had a lower risk of colorectal cancer compared to non-tea-drinkers. There was
no protective effect for men, however. Other studies show that drinking tea regularly may
reduce the risk of colorectal cancer in women. More research is needed before researchers
can recommend green tea for the prevention of colorectal cancer.
Esophageal cancer. Studies in laboratory animals have found that green tea polyphenols
inhibit the growth of esophageal cancer cells. However, studies in people have produced
conflicting findings. For example, one large-scale population-based clinical study found that
green tea offered protection against the development of esophageal cancer, particularly
among women. Another population-based clinical study found just the opposite -- green tea
consumption was associated with an increased risk of esophageal cancer. In fact, the
stronger and hotter the tea, the greater the risk. Given these conflicting results, more
research is needed before scientists can recommend green tea for the prevention of
esophageal cancer.
Lung cancer. While green tea polyphenols have been shown to inhibit the growth of human
lung cancer cells in test tubes, few clinical studies have looked at the link between drinking
green tea and lung cancer in people. And even these studies have been conflicting. One
population-based study found that Okinawan tea -- similar to green tea but partially
fermented -- was associated with lower lung cancer risk, particularly among women. But a
second clinical study found that green tea and black tea increased the risk of lung cancer.
More studies are needed before researchers can draw any conclusions about green tea and
lung cancer.
Pancreatic cancer. In one large-scale clinical study researchers compared green tea drinkers
with non-drinkers and found that those who drank the most tea were less likely to develop
pancreatic cancer. This was particularly true for women -- those who drank the most green
tea were half as likely to develop pancreatic cancer as those who drank less tea. Men who
drank the most tea were 37% less likely to develop pancreatic cancer.
However, it is not clear from this population-based study whether green tea is solely
responsible for lowering pancreatic cancer risk. More studies in animals and people are
needed before researchers can recommend green tea for the prevention of pancreatic
cancer.
Prostate cancer. Laboratory studies have found that green tea extracts prevent the growth
of prostate cancer cells in test tubes. In a large clinical study in Southeast China researchers
found that the risk of prostate cancer went down with increasing frequency, duration and
quantity of green tea consumption. However, both green and black tea extracts also
stimulated genes that cause cells to be less sensitive to chemotherapy drugs. People who are
undergoing chemotherapy should ask their doctors before drinking green or black tea, or
taking tea supplements.

Skin cancer. The main polyphenol in green tea is epigallocatechin gallate (EGCG). Scientific
studies suggest that EGCG and green tea polyphenols have anti-inflammatory and anticancer
properties that may help prevent the development and growth of skin tumors.
Stomach cancer. Laboratory studies have found that green tea polyphenols inhibit the
growth of stomach cancer cells in test tubes, but studies in people have been less conclusive.
In two studies that compared green tea drinkers with non-drinkers, researchers found that
people who drank tea were about half as likely to develop stomach cancer and stomach
inflammation as those who did not drink green tea. However, a clinical study with more than
26,000 men and women in Japan found no association between green tea and stomach
cancer risk. Some studies even suggest that green tea may increase the risk of stomach
cancer.
More clinical studies are underway to see whether green tea helps reduce the risk of
stomach cancer.
Inflammatory Bowel Disease (IBD)
Green tea may help reduce inflammation associated with Crohn's disease and ulcerative
colitis, the two types of IBD. If green tea proves to help prevent colon cancer, it would also
help those with IBD because they are at higher risk for colon cancer.
Diabetes
Green tea has been used traditionally to control blood sugar levels. Animal studies suggest
that green tea may help prevent the development of type 1 diabetes and slow the
progression once it has developed. In people with type 1 diabetes, their bodies make little or
no insulin, which helps convert glucose or sugar into energy. Green tea may help regulate
glucose in the body.
A few small clinical studies have found that taking a green tea extract daily lowered the
hemoglobin A1c level in people with borderline diabetes.
Liver disease
Population-based clinical studies have shown that men who drink more than 10 cups of
green tea per day are less likely to develop liver problems. Green tea also seems to protect
the liver from the damaging effects of toxic substances such as alcohol. Animal studies have
shown that green tea helps protect against liver tumors in mice.
Results from several animal and human studies suggest that one of the polyphenols in green
tea, known as catechin, may help treat viral hepatitis, an inflammation of the liver. In these
studies, catechin was used by itself in very high amounts. It is not clear whether green tea,
which has a lower concentration of catechins, would have the same benefits.
10 cups of green tea a day could cause problems because of the high level of caffeine
consumed. Ask your doctor about the best way to include green tea in your treatment.
Weight loss
Clinical studies suggest that green tea extract may boost metabolism and help burn fat. One
study found that the combination of green tea and caffeine improved weight loss and
maintenance in people who were overweight and moderately obese. Some researchers think
that substances in green tea known as catechins are responsible for the herb's fat-burning
effect.
Other uses
One small study found that drinking green tea helped prevent dental cavities. More studies
need to be done. Green tea may also be useful in inflammatory diseases, such as arthritis.
Research suggests that green tea may help arthritis by reducing inflammation and slowing
the breakdown of cartilage. Chemicals in green tea may also be help treat genital warts and

prevent symptoms of colds and flu. Studies also show that drinking green tea is associated
with reduced risk of dying from any cause.
Plant Description
Green, black, and oolong tea are all derived from the leaves of the Camellia sinensis plant.
Originally cultivated in East Asia, this plant grows as large as a shrub or tree. Today, Camellia
sinensis grows throughout Asia and parts of the Middle East and Africa.
People in Asian countries more commonly consume green and oolong tea while black tea is
most popular in the United States. Green tea is prepared from unfermented leaves, the
leaves of oolong tea are partially fermented, and black tea is fully fermented. The more the
leaves are fermented, the lower the polyphenol content (See: "What's It Made Of?") and the
higher the caffeine content. Green tea has the highest polyphenol content while black tea
has roughly 2 - 3 times the caffeine content of green tea.
How to Take It
Pediatric
Green tea has not been studied in children, so it is not recommended for pediatric use.
Adult
Depending on the brand, 2 - 3 cups of green tea per day (for a total of 240 - 320 mg
polyphenols) or 100 - 750 mg per day of standardized green tea extract is recommended.
Caffeine-free products are available and recommended.
Precautions
The use of herbs is a time-honored approach to strengthening the body and treating disease.
However, herbs contain active substances that can trigger side effects and interact with
other herbs, supplements, or medications. For these reasons, people should take herbs with
care, under the supervision of a practitioner knowledgeable in the field of botanical
medicine.
People with heart problems or high blood pressure, kidney problems, liver problems,
stomach ulcers, and psychological disorders, particularly anxiety, should not take green tea.
Pregnant and breastfeeding women should also avoid green tea.
People with anemia, diabetes, glaucoma, or osteoporosis should ask their health care
provider before drinking green tea or taking an extract.
People who drink large amounts of caffeine, including caffeine from green tea, for long
periods of time may experience irritability, insomnia, heart palpitations, and dizziness.
Caffeine overdose can cause nausea, vomiting, diarrhea, headaches, and loss of appetite. If
you are drinking a lot of tea and start to vomit or have abdominal spasms, you may have
caffeine poisoning. If your symptoms are severe, lower your caffeine intake and see your
health care provider.
Possible Interactions
If you are being treated with any of the following medications, you should not drink green
tea or take green tea extract without first talking to your health care provider:
Adenosine -- Green tea may inhibit the actions of adenosine, a medication given in the
hospital for an irregular and usually unstable heart rhythm.
Beta-lactam -- Green tea may increase the effectiveness of beta-lactam antibiotics by
making bacteria less resistant to treatment.
Benzodiazepines -- Caffeine, including caffeine from green tea, may reduce the sedative
effects of these medications commonly used to treat anxiety, such as diazepam (Valium) and
lorazepam (Ativan).

Beta-blockers, Propranolol, and Metoprolol -- Caffeine, including caffeine from green tea,
may increase blood pressure in people taking propranolol (Inderal) and metoprolol
(Lopressor, Toprol XL). These medications are used to treat high blood pressure and heart
disease.
Blood Thinning Medications -- People who take warfarin (Coudamin) should not drink green
tea. Since green tea contains vitamin K, it can make this medication ineffective. You should
not mix green tea and aspirin because they both prevent blood from clotting. Using the two
together may increase your risk of bleeding.
Chemotherapy -- The combination of green tea and chemotherapy medications, specifically
doxorubicin and tamoxifen, increased the effectiveness of these medications in laboratory
tests. However, the same results have not been found in studies on people. On the other
hand, there have been reports of both green and black tea extracts affecting a gene in
prostate cancer cells that may make them less sensitive to chemotherapy drugs. For that
reason, people should talk to their doctors before drinking black and green tea or taking tea
extracts while undergoing chemotherapy.
Clozapine (Clozaril) -- The effects of the clozapine may be reduced if taken within 40 minutes
after drinking green tea.
Ephedrine -- When taken with ephedrine, green tea may cause agitation, tremors, insomnia,
and weight loss.
Lithium -- Green tea has been shown to reduce blood levels of lithium, a medication used to
treat bipolar disorder. That can make lithium less effective.
Monoamine Oxidase Inhibitors (MAOIs) -- Green tea may cause a severe increase in blood
pressure, called a "hypertensive crisis," when taken together with these drugs used to treat
depression. Examples of MAOIs include:
Isocarboxazid (Marplan)
Moclobemide (Manerix)
Phenelzine (Nardil)
Tranylcypromine (Parnate)
Birth control pills -- Oral contraceptives can prolong the amount of time caffeine stays in the
body, which may increase its stimulating effects.
Phenylpropanolamine -- A combination of caffeine, including caffeine from green tea, and
phenylpropanolamine, used in many over-the-counter and prescription cough and cold
medications and weight loss products, may cause mania and a severe increase in blood
pressure. The FDA issued a public health advisory in November 2000 to warn people of the
risk of bleeding in the brain from use of this medication and urged all manufacturers of this
drug to remove it from the market. Most drugs that contained phenylpropanolamine have
been reformulated without it.
Quinolone antibiotics -- Green tea may makes these medications more effective and also
increase the risk of side effects. These medications include:
Ciprofloxacin (Cipro)
Enoxacin (Penetrex)
Grepafloxacin (Raxar)
Norfloxacin (Chibroxin, Noroxin)
Sparfloxacin (Zagam)
Trovafloxacin (Trovan)
Other medications -- Green tea, especially caffeinated green tea, may interact with a
number for medications, including:

Acetaminophen (Tylenol)
Carbamazepine (Tegretol)
Dipyridamole (Persatine)
Estrogen
Fluvoxamine (Luvox)
Methotrexate
Mexiletine (Mexitil)
Phenobarbital
Theophylline
Verapamil (Bosoptin, Calan, Covera- HS, Verelan, Verelan PM)

Source: Green
tea
|
University
of
Maryland
Medical
Center http://umm.edu/health/medical/altmed/herb/green-tea#ixzz3JXuuOUhC