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History
Believe it or not, besides water, the most consumed beverage in the world is tea. For centuries it was considered a medicinal drink that supports emotional and physical health. According to an old Chinese legend, tea’s history goes back to the emperor Shen Nong (2737-2697 BC), who used to drink boiled water. One time the wind blew some unusual leaves into his pot, creating a pleasant aroma. The Emperor tried the water and liked the new taste. He also felt more energized, so he made an order to begin tea cultivation.
In reality though, all we know is that tea originates from a plant Camellia sinensis, which grows in East, South and Southeast Asia and that, probably, prehistoric humans discovered it first. The habit of tea drinking established along with three main Chinese religions: Daoism, Buddhism and Confucianism. Because tea kept monks alert during long hours of meditation, they valued the drink very much, advising everyone to have a cup of it daily. This tradition carried over to neighbouring countries and later on abroad.
Since then, tea processing has expanded to the point where it’s difficult to say exactly how many kinds exist. There are six main categories distinguished: black, green, yellow, white, oolong and Pu-erh. They may include flavored, scented and smoked teas too. Despite a common assumption, herbal teas are not true teas, but a blend of leaves, fruits, bark, roots, or flowers. Tea leaves shape, cultivation and preparation methods are the primary factors in identifying different varieties. Each sort has unique qualities and offers different health benefits.
Health benefits
Generally, studies agree that most teas are full of antioxidants, vitamins and minerals, making a great addition to a wholesome diet. Rich in flavonoids (Vitamin P), tea lowers the risk of coronary heart disease and supports bone mineral density. Per the European Journal of Clinical Nutrition, “Clear evidence was found for coronary heart disease (CHD), where an intake of [at least] 3 cups per day related to risk reduction.” Another article by Parmar, R. Thanvi and S. Thanvi, suggests that three cups a day may prevent stroke and improve blood vessel functions.
However, some researchers are still skeptical and see tea as just a beverage. One of the Harvard Health Publications cites Food and Drug Administration, “There is no credible evidence to support a relationship between consumption of [tea] and a reduced risk of cardiovascular disease.” At the same time, authors don’t argue against possible positive tea impacts on the digestive system and bones. Additional research is necessary to prove tea’s contribution to cancer prevention, diabetes management and weight loss.
The main thing to understand about any nutrition advice is that it may or may not work for you. For example, heavy coffee drinkers switch to black tea as a healthier alternative. But for those, who don’t drink coffee, green or oolong tea is a better option because they contain less caffeine and more antioxidants. Researching information relevant to you is no less important than verifying credibility of your sources. Tea is not a remedy for serious disease. Although when studied and brewed properly, it can help focus on wellness through a holistic approach.
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