The origins of tea:
Legend has it that tea originated well over 5000 years ago in ancient China. The innovative and science-curious emporer
Shen Nung insisted that for hygeine purposes, all water in the palace must be boiled. When he was out visiting his kingdom one day,
him and his men stopped to boil water to drink and it was said that leaves from a nearby bush fell into the water. Apparently the brew that
resulted was so refreshing, the emporer ordered samples of the bush to be brought back to the palace for analysis. Afterwards, word got out
and this new phenomenon became fashionable.
From the Camellia bush:
Both black and green teas are made from the Camellia sinensis bush and have similar quantities of antioxidants and caffeine.
Tea contains catechins, a type of antioxidant which has been found to reduce people’s risk of heart disease, stroke and diabetes.
Catechins can also be found in cocoa and dark chocolate. Santosh Katiyar, associate professor of dermatology at the
University of Alabama in Birmingham found that the antioxidant also known as epigallocatechin-3-gallate can protect
the skin from harmful UV rays.
Vitamins and minerals:
When combined with milk, tea can offer an array of vitamins and minerals including calcium, vitamin B6, Riboflavin B2,
Thiamin B1, manganese for bone growth and repair, and potassium, important for neuron and brain function.
Tea reduces risk of heart attacks:
Research conducted in the Netherlands suggests that tea can help people avoid heart attacks, especially women. Johanna M Geleijnse,
PhD from the Erasmus Medical Center in Rotterdam led a study which followed 4807 Dutch adults over the age of 55 who had no heart
problems in their previous medical history. After 5 years it was found that the volunteers who drank 375ml of black tea per day had
a 43% reduction in the risk of having a heart attack and a 70% reduced risk of having a fatal attack.
A report issued by the UK Tea Council in 2006 stated that the fluoride content of tea makes it a potent defender of oral health.
Fluoride binds to the tooth enamel, slowing down the tooth decay process and preventing cavities. Also, the instance of tannins in tea inhibits
the growth of certain plaque-forming bacteria.