Few plants have influenced the history of mankind as much as the unassuming evergreen shrub named Camellia sinensis. A drink that comes from its leaves drinks more than half the world's population daily - tea. But tea is more than just warm water with leaves - it is a culture, a ritual, a science and an art all at the same time.
Camellia sinensis is native to Southeast Asia - particularly China, India and Myanmar. It is grown in a variety of altitudes and climates - from the misty slopes of Darjeeling to the tropical plains of Sri Lanka, with the flavour of the tea strongly influenced by its place of origin.
Interesting fact about all true teas - whether green, black, white, oolong or pu-erh - they all come from the same plant. The differences between them arise from the processing of the leaves, mainly oxidation, fermentation and drying.
The first references to tea date back to the Shang Dynasty of China, more than 3,000 years ago.
Legend has it that Emperor Shen Nong discovered tea by accident when a leaf from a tea tree fell into his hot water. After trying a taste of this delicious-smelling drink, he was surprised by its delicious taste and the energy of the drink, which removed his fatigue.
For a long time, tea was only a matter of the Chinese imperial court. It was not until the end of the 4th century that it began to spread as a medicine, and in the 7th century it began to penetrate the popular strata of society, leading to the establishment of the first teahouses. Since then, tea has become an integral part of Asian culture and the traditional Chinese tea ceremony of 'gong fu cha' has survived to this day.
In Japan, the "chanoyu" tea ceremony originated, which emphasizes harmony, reverence, purity and peace. In India, tea is part of everyday life, served with milk and spices as 'chai'. In Europe, tea flourished during the 17th century thanks to British merchants who made it a social phenomenon.
Each culture appropriated tea in its own way and found its own way of preparing or using tea.
Tea contains more than 400 chemical compounds. The most famous of these is caffeine (also called theine in tea), which stimulates the central nervous system, stimulates and improves concentration.
In addition, the tea contains:
L-theanine - an amino acid that induces a state of calm alert concentration.
Polyphenols and catechins - powerful antioxidants that protect cells, slow down their aging, support the immune system and protect the body from the development of some "civilization" diseases
Flavonoids - compounds with a known anti-inflammatory effect, protecting us from bacterial, viral, and degenerative diseases
Thanks to this composition, the tea has an effect not only on the psyche, but also on the cardiovascular system, metabolism and digestion. It is gently stimulating, yet calming - therefore ideal for long afternoons at work and moments of relaxation. The variety of scents and flavours is due to various factors. There are many cultivars of Camellia sinensis, whose properties make them suitable for making different types of tea. Other important influences are climate, altitude, soil composition and so on. Well, what matters most is the method of processing
According to the degree of oxidation and processing of the leaves, different types of tea are distinguished:
White tea
White tea is one of the least processed types of tea - its leaves are naturally dried after harvesting without prior oxidation. This gentle processing method preserves a high proportion of natural antioxidants and gives the tea a light, delicious flavour with floral notes and a sweetish aftertaste. White tea is excellent for quiet moments and slow sipping.
Green tea
Green tea is allowed to oxidise slightly and the oxidation process is stopped by heat - either steaming (Japanese style) or roasting (Chinese style). This allows the leaves to retain their fresh green colour, high antioxidant content and light, refreshing taste. The flavour profile of green teas ranges from subtly grassy and floral to nutty and sweetish notes. Green tea is ideal for everyday sipping - it will invigorate both body and mind. In the summer, it's refreshing and cooling.
Oolong
Oolong is a partially oxidised tea (30-70%) on the borderline between green and black with a rich spectrum of flavours that develop in each infusion. Depending on the degree of oxidation and the processing method, oolongs can range in flavour from delicate, floral and creamy to strong, roasted and fruity notes. These are interesting teas that provide many tasty infusions. They come mainly from China or Taiwan and are popular with connoisseurs for their variety and deep tea character.
Black Tea
Black tea is a fully oxidised tea with a rich body and distinctive aroma. The oxidation process changes the chemical composition of the tea leaves, developing the characteristic dark colour of the infusion and robust flavour. Depending on its origin, black tea can offer notes of fruit, spice, honey or cocoa. It is particularly popular for its stimulating effect and full, warming flavour. It is suitable for morning or afternoon drinking - in different cultures it is flavoured - often with milk or sugar, or lemon, but a good quality tea will stand out most pure.
Pu erh
Pu erh is a unique fermented tea from the Chinese province of Yunnan. It is made from the large-leaved species of the Camellia sinensis tea plant. There are two main categories: 'sheng' (生普洱) pu-erh, which matures naturally, and 'shu' (熟普洱) pu-erh, which has undergone accelerated fermentation. The taste of pu-erh is earthy, smooth, with notes of wood, dried fruit or cocoa. It is valued not only for its taste, but also for its beneficial effects on digestion and body balance. It helps to remove harmful substances from the body, reduces illnesses and helps to reduce the risk of disease. It helps to remove harmful substances from the body, reduces cholesterol and promotes metabolism. It is part of a healthy lifestyle. Pu erh is often aged for several years and many older teas are sought after by collectors. The price of rare archival pu erh teas is in the tens of thousands of dollars.
Yellow tea
Yellow tea is a rare type of tea that is processed similarly to green tea, but with the additional step of slowly drying under a moist cover (called "yellowing" - men huan). This process mellows the flavour and removes the grassy notes typical of some green teas. The result is a tea with a smooth, sweet and rounded flavour with a refined aftertaste and delicate aroma. Yellow teas are a rarity - they are only produced in small quantities and their processing requires great craftsmanship.
Matcha
Matcha is a traditional Japanese green tea in the form of finely ground powder. It is made from specially shielded tea leaves (tencha), which are hand-ground on stone mills after harvesting. This gives matcha its intense green colour, high antioxidant content and rich umami flavour. The matcha drink has an invigorating yet balanced effect thanks to the combination of caffeine and L-theanine. In addition to ceremonial tea, it is also used in culinary applications - in lattes, cakes and smoothies.
Today, tea is being studied not only from the point of view of taste and culture, but also as an object of scientific interest. Research shows that regular tea drinking can reduce the risk of some civilisation diseases, including cardiovascular disease and some cancers.
At the same time, there is a growing interest in the origin of teas - so-called single origin teas, artisanal processing and sustainable cultivation. Tea is thus undergoing a revolution similar to that experienced by coffee and wine. Each tea leaf carries a story - about the country it comes from, the people who grew it and the thousands of years of tradition that have been passed down to the present day.
Camellia sinensis is not just a plant - it is a bridge between nature and man, between the past and the present. There is history, science, philosophy and poetry in it. Each tea leaf is an invitation to slow down, to taste, to feel the moment.