A brief history of Tea

First of all, it is necessary to specify that the term Tea refers to an evergreen plant belonging to the Camellia genus. Specifically, out of about 80 types of Camellias, 2 are used to obtain our beloved beverage:

• the Camellia Sinensis var. Sinensis, native to Yunnan (China), has plants up to 3 meters tall with small leaves
• the Camellia Sinensis var. Assamica, native to Assam (India), even more than 10 meters tall, grows more rapidly and has longer leaves

The populations of these places have used its leaves since ancient times, although in ways often very different from what we are used to doing today in the West.

Used as early as 3000 years ago in Chinese medicine, it only spread around the 3rd Century thanks to Buddhist monks and became an "official" beverage during the Tang Dynasty (618-907 AD). During the Song Dynasty (960-1279 AD) the Chinese art of Tea was further perfected and arrived in Japan, where the Tea ceremony (Cha no yu) was codified in the 16th century.

Europe would have to wait until 1610, the year in which the Dutch East India Company introduced Tea first to Holland, then to France and finally to England and the rest of the Continent.

In the 19th century, Tea became the English national beverage, so much so that it induced the crown to establish the first plantations in India in 1834, followed by those in Ceylon (present-day Sri Lanka) and the British colonies in East Africa.

Main types of Tea

The various types of Tea are obtained starting from the leaves of the same plant, but based on the type of processing and oxidation, they are divided into 5 fundamental types:

WHITE TEA

• Color in the cup: Pale yellow, very light.

• The Essence: It is the least processed tea of all. Often only the buds or the youngest leaves covered by silver fuzz are used.

• The Process:

  1. Delicate harvesting.

  2. Natural withering (in the sun or air).

  3. Slow drying.

• Oxidation Level: Almost zero (0-5% natural).

• Aromatic Profile: Delicate, subtle, floral, sweet, notes of fresh hay or light honey.

GREEN TEA

• Color in the cup: From vibrant yellow-green to light green.

• The Essence: The goal is to preserve the green color and freshness by immediately stopping oxidation with heat.

• The Process:

  1. Harvesting.

  2. Fixation: Immediate heating via steam (Japanese method) or hot pans (Chinese method) to stop enzymes.

  3. Rolling (to shape).

  4. Drying.

• Oxidation Level: Stopped (0%).

• Aromatic Profile: Herbaceous, vegetable (seaweed, spinach), fresh, sometimes toasted or with "umami" notes.

OOLONG TEA

• Color in the cup: Varies enormously, from golden yellow to dark amber.

• The Essence: It is the most varied category. Tea masters meticulously control oxidation to create complex layers of aroma.

• The Process:

  1. Withering under the sun.

  2. Shaking: The leaves are shaken in bamboo baskets to bruise the edges and begin oxidation.

  3. Controlled partial oxidation.

  4. Cooking to stop oxidation.

  5. Oxidation Level: Semi-oxidized (varies from 10% to 80%).

  6. Aromatic Profile: Incredibly varied. Floral (orchid, gardenia), fruity (peach), creamy, or toasted and woody.

BLACK TEA

• Color in the cup: Intense ruby red, dark brown.

• The Essence: The leaves are completely oxidized to develop strong, bold flavors and a dark color.

• The Process:

• Withering.

• Intense Rolling: The leaves are broken or rolled to expose essential oils to the air.

• Complete Oxidation: The leaves rest in humid environments until they turn dark.

• Drying (cooking).

• Oxidation Level: Complete (100%).

• Aromatic Profile: Bold, malty, earthy, notes of cocoa, dried fruit or spices.

PU-ERH TEA

• Color in the cup: Very dark red, brown, sometimes almost black and opaque.

• The Essence: A "living" and unique tea. It is not just oxidized, it is microbiologically fermented and often aged for years.

• The Process (Simplified for the "Shou/Cooked" type):

• Start with a base similar to green tea (Maocha).

• Pile fermentation: The leaves are stacked, moistened and covered to promote microbial activity (controlled composting).

• Often compressed into shapes (cakes, bricks, nests).

• Aging.

• Oxidation/Fermentation Level: Continuous microbial post-fermentation.

• Aromatic Profile: Earthy, notes of forest floor, mushrooms, leather. Very smooth, without bitterness, deep taste that evolves over time.

The numbers of Tea

WORLD TEA PRODUCTION (Main Producer Countries)

This table lists the major tea-producing countries in the world, with estimates of their annual production.

WORLD TEA CONSUMPTION (Main Consuming Countries Per Capita and Total)

This table explores tea consumption, both in terms of per capita consumption (how much tea a person drinks on average) and total consumption (the overall volume consumed by the country).

More than 3 billion cups of tea are consumed every day!

And in Italy?

It is difficult to give an exact number of "cups" because the data varies enormously between those who never drink it and enthusiasts, but we can infer a realistic estimate by comparing the data:

• Coffee vs. Tea: While ~95 million coffees are drunk per day in Italy, the estimate for tea and herbal infusions (prepared at home/in bars) is likely between 15 and 20 million cups per day.

• Frequency: About 40% of Italians claim to regularly consume herbal infusions or teas.

• Per capita: While coffee consumption is about 5-6 kg per head per year, that of tea and herbal infusions (dry raw material) is estimated at between 0.2 and 0.3 kg per head, but with a very high yield per cup (a few grams make a cup).

The way Italians drink tea is changing radically:

• The Overtaking of Herbal Infusions: Unlike in other countries, herbal infusions and teas often exceed the consumption of traditional tea in Italy. Chamomile remains "the queen" of infusions, but ginger, lemon, and purifying blends are growing.

• Generation Z and Iced Tea: The 18-24 age group is driving the growth. For them, tea is not just a hot drink, but also artisanal iced teas (not just industrial bottled ones) and Matcha.

• Premiumization: There is a shift from "commodity" products (the classic cheap supermarket tea bag) toward Premium, Organic, and Whole Leaf products. The consumer is willing to pay more for quality and sustainable packaging.

• Consumption Times: Tea/herbal infusions are conquering the after-dinner (relaxation moment) and the afternoon (work break), slightly eroding the space taken by afternoon coffee.

Growth in consumption:

• In Italy, there is double-digit growth for the herbal infusions and functional teas sector (up to +24% in some recent periods), a sign that Italians are looking for drinks with specific benefits (digestive, relaxing, draining).

• Tea sales have grown by about +14% in the last year, a performance significantly higher than the food sector average.

Chemistry of Tea

There are many chemical substances contained in a tea leaf; the main ones are as follows:

Amino acids

Tea contains about 2 dozen amino acids, the most important of which is certainly theanine, responsible for transmitting the flavor of tea. Among other things, theanine helps to reduce the stimulating effect caused by caffeine.

Tannins (Catechins)

Tea contains a massive amount of catechins with antioxidant effects (they counteract the effect of free radicals). In black teas, the processing modifies the composition of the catechins, transforming them into theaflavins and thearubigins, responsible for aroma and color, respectively. The teas with the highest catechin content are green, white, and low-oxidation oolong teas.

Alkaloids (Methylxanthines)

The content of methylxanthines (caffeine, theobromine, and theophylline) varies based on the type of tea, the water temperature used, and the duration of the infusion. Black tea generally contains more caffeine, while the other two xanthines are contained in higher percentages in green tea. The caffeine content varies from 1% to 5% of the leaf weight (from 20mg to 50mg of caffeine in a 150cc cup). An adult can consume up to 400 mg of caffeine per day without encountering cardiovascular problems or mood alterations. Alkaloids have certainly contributed to its spread in human habits since ancient times.

Vitamins and Minerals

Tea leaves contain beta-carotene (converted by the liver into Vitamin A), Vitamin E, Vitamin B1, B2, B6, and Vitamin C. Also present are: Potassium, Fluoride, Zinc, Iron, Calcium, Magnesium, and Manganese.

Benefits of Tea

Since ancient times in China, tea has been considered a plant with therapeutic capabilities, and it is undeniable that its health properties have contributed to its spread throughout the world. Let's look in detail at the benefits of the main chemical components contained in tea: Caffeine acts as a stimulant on human mental faculties, reducing the feeling of fatigue. It also increases renal circulation, thereby stimulating diuresis.

Catechins have properties:

• antioxidant.
• they lower the level of bad cholesterol and triglycerides, thus reducing the risk of cardiovascular diseases.
• they decrease glucose at the intestinal level.
• they decrease blood pressure.
• calming activity on the mucous membranes of the stomach and intestine.

The vitamins and minerals present in tea:

• Vitamin B1 stimulates carbohydrate metabolism to provide energy to the brain.
• Vitamin B2 serves to facilitate fat and carbohydrate metabolism.
• Vitamin B6 for the maintenance of skin and hair.
• Vitamin C, which strengthens the immune system.
• Zinc strengthens the immune system.
• Calcium and Magnesium are essential components of bones and teeth.
• Manganese activates enzymes responsible for blood clotting and the metabolism of sugars and fats.
• Finally, Fluoride prevents tooth decay in addition to being an important component of bones and nails.

Preparation of loose-leaf tea

This table summarizes the ideal parameters for Western-style infusion (in a cup or classic teapot).

To make a good cup of tea, it is important that the leaves are of excellent quality and that the preparation follows a few simple rules, which vary depending on the type of tea.

The amount of leaves needed for a standard cup is about 2 grams (one teaspoon).