A truly millenarian beverage, the first proof of tea drinking in the Far East dates back some 5,000 years, and has since become a cornerstone of Far Eastern philosophy and culture. Drinking tea has not always been synonymous with pleasure. Chinese medicine traditionally used this plant for therapeutic purposes, to eliminate toxins and relieve headaches. In fact ancient Chinese medicine believed tea had the power to calm the spirit and remove anguish, stimulate vision, refresh the mind, strengthen teeth and preserve health and youth.

 

Centuries after tea became popular in Europe research conducted in recent decades has shown that green tea contains high levels of polyphenol, a substance with antioxidant, anti-carcinogenic and even antibiotic properties. Specifically, green tea can help to prevent cardiac and liver-related diseases.

 

Tea belongs to the camellia family. It is one of the most well-known plants in the world, a small evergreen tree, whose origin lies in southeast Asia (from India to China and Japan) and which grows extensively in tropical and subtropical areas. The part of the plant used for therapeutic ends is the leaf.

 

The climatic conditions of the tea-growing areas vary and this is why there are so many different varieties of green tea, each with its own distinctive scent, flavour and colour of the final drink. There are three basic types of tea: green, semi-fermented and black. The difference is the way in which they are processed. Green tea is made from steam-cooked leaves that are later dried, while black tea is prepared by allowing the leaves to go brown and later rolling them, fermenting them and drying them. Since green tea is less fermented than the black variety it contains more antioxidants and is therefore stronger. However, in the fresh plant the caffeine combines with the organic acids to create a compound called tannoid. When black tea is fermented, the tannoid breaks to free the caffeine, which in turn stimulates the nervous system more than green tea. Green tea is not particularly aromatic, has a bitter taste and green colour. Black tea meanwhile is more aromatic, with an astringent flavour and a reddish colour.

 

Tea leaves are 5% water and around 7% mineral salts, which are rich in potassium and magnesium. They also contain other minor compounds, but the main reason why green tea has therapeutic properties is its polyphenolic content (3%), which has an extraordinary antioxidant capacity. One of the polyphenolic compounds, EGCG or epigalocatequina-3-galato, is believed to be the cause of most of the preventive qualities of tea. It is a substance that has 20 times more antioxidants than vitamin E and 100 times more than vitamin C, which is why it is so effective in the prevention of various types of cancer and so essential to good cardiovascular health. In addition, green tea�s antioxidant effects help to inhibit the oxidation of LDL-cholesterol in the arteries.

 

The stimulating effects of tea make it a great ally in the relief of physical and mental fatigue and its bronchodilating capacity helps to counteract asthma attacks. Its tannins are responsible for its astringent activity, while the caffeine content stimulates the nervous and bulbar system (it stimulates the respiratory and vasomotor centres at bulb level). In addition, thanks to its vitamin P content, green tea can help reduce the abnormal formation of blood clots, which are the main cause of heart attacks and chest angina.

 

Once used, tea bags can be used as cataplasms for tired eyes and help to reduce eye bags. In addition, to relieve headaches, infusions can be prepared and dabbed on to the forehead. However, it should not be overlooked that tea�s caffeine content can cause nervousness and insomnia and that if taken in concentrated doses or on an empty stomach tannins can cause nausea and sickness.

 

There are many different types of tea, each with their own beneficial properties and which depend exclusively on the taste of the drinkers. Green tea is the most well known. Two cups of this infusion have the same amount of vitamin C as a glass of orange juice. There are several different varieties of green tea, all very popular in China and Japan. Some of the most well known are: lung ching, the most famous variety, sweet and golden, drunk by monks over centuries to clear the mind and calm the nerves; gunpowdwer, bittersweet, boiled with mint and sugar and the most popular in Morocco. It is rolled into balls, which open with hot water; matcha, which is highly refreshing and very popular among the Japanese. It is served sparkling in the tea ceremony; and pi lo chun, which has a strange fruity aroma. Its leaves a hand rolled into small spirals, which is where its name (�green snail�) comes from.

 

Black tea is another variety. First it is fermented and then dried with hot air. This process gives it its dark colour and also chemically transforms its amino acids, fatty acids, polyphenols and other components.

 

Another variety is red tea, also known as pu-erh, popular in the U.S. for its digestive proprieties. This is  fermented and aged green tea, with a strong red colour and the flavour of the Qingmao, a highly venerated tree in China. It is kept in barrels and its fermentation  process lasts five years. As with wine, the longer it is kept the more appreciated it is. It prevents caries, lowers bad cholesterol, improves constipations and relieves depression.

 

A recently-discovered variety is white tea. It contains three times more polyphenols than green tea and is more effective than vitamin C and vitamin E combined. The secret of its high concentration of polyphenols is its production process: only unopened silk-covered shoots are gathered, as these concentrate all the plant�s energy. These are dried on silk sheets in the open air under natural sunlight. White tea is also the variety with least caffeine, and is thus a far more relaxing coffee substitute.