Tea, which was probably first brewed as a beverage in China around 2700 BC, is one of the oldest and (after water) the second most consumed drink in the world. Camellia Sinensis is an evergreen shrub with shiny, bright green leaves; strongly scented flowers; and brown-green seed-bearing fruit used to produce tea.
According to the International Specialty Tea Association, tea quality depends on numerous factors, including the cultivar and condition of the shrub, expertise, whether the leaves are broken when picked, style of plucking and leaf conformity, harvest date, quality and type of processing, moisture, and oxidation. These factors, not to mention how the tea is brewed will affect the taste and quality of the beverage and, quite possibly, its therapeutic qualities.
THERAPEUTIC EFFECTS OF TEA:
The major health benefits of tea consumption have been the subject of thousands of studies, many of which have examined the role of polyphenols (e.g., epigallocatechin gallate in green tea, theaflavins and thearubigins in black tea).
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