It’s High Time for Tea

What’s your go-to hot beverage when you want to relax for a bit without the worry of having too much sugar? For most people and cultures, it’s tea.

 

Tea originated in Southwest China during the Shang dynasty, where it was used as a medicinal drink. An early credible record of tea drinking dates to the 3rd century AD, in a medical text written by Hua Tuo.

 

It is grown all over the world which includes states in the US like Hawaii and South Carolina, but the main tea producing countries that consistently turn out the highest quality and volume of tea are China, India, Sri Lanka, Japan, and Taiwan.

 

Black teas are perhaps the most common on the market. These teas are heavily oxidized and brew up strong, bold, and often malty.

 

Natural substances, called polyphenols, are found in both caffeinated and herbal teas. These substances are antioxidants, compounds that may help reduce the risk of certain chronic diseases.

 

Black, green and oolong tea all contain caffeine. Black tea has more caffeine than green tea. However, the caffeine content also relates to the brewing process. The longer the tea steeps, the greater the caffeine content. Caffeinated teas typically have less caffeine than coffee. 

 

Scientists have found that the catechins (antioxidants) in green tea extract increase the body's ability to burn fat as fuel, which accounts for improved muscle endurance. Drinking tea could help reduce the risk of a heart attack. Tea might also help protect against cardiovascular and degenerative diseases.

 

For most people, their energy levels are low in the morning and after meals. Therefore, it's best to consume tea after breakfast or lunch. The general consensus is about 20 minutes after a meal, but this figure might be different based on personal conditions.