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The Story of Tea ~ 1920
🕑 Added 2020-03-15 17:30:09 +0000 UTCmore at http://quickfound.net/
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Originally a public domain film, slightly cropped to remove uneven edges, with the aspect ratio corrected, and one-pass brightness-contrast-color correction & mild video noise reduction applied.
https://en.wikipedia.org/wiki/Tea
Wikipedia license: http://creativecommons.org/licenses/by-sa/3.0/
Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the Camellia sinensis, an evergreen shrub (bush) native to East Asia. After water, it is the most widely consumed drink in the world. There are many different types of tea; some, like Darjeeling and Chinese greens, have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral or grassy notes.
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 was popularized as a recreational drink during the Chinese Tang dynasty, and tea drinking spread to other East Asian countries. Portuguese priests and merchants introduced it to Europe during the 16th century.[8] During the 17th century, drinking tea became fashionable among Britons, who started large-scale production and commercialization of the plant in India. Combined, China and India supplied 62% of the world's tea in 2016.
The term herbal tea refers to drinks not made from Camellia sinensis: infusions of fruit, leaves, or other parts of the plant, such as steeps of rosehip, chamomile, or rooibos. These are sometimes called tisanes or herbal infusions to prevent confusion with tea made from the tea plant...
Camellia sinensis is an evergreen plant that grows mainly in tropical and subtropical climates. Some varieties can also tolerate marine climates and are cultivated as far north as Cornwall in England, Perthshire in Scotland, Washington state in the United States, and Vancouver Island in Canada. In the Southern Hemisphere, tea is grown as far south as Hobart on the Australian island of Tasmania and Waikato in New Zealand.
Tea plants are propagated from seed and cuttings; about 4 to 12 years are needed for a plant to bear seed and about three years before a new plant is ready for harvesting. In addition to a zone 8 climate or warmer, tea plants require at least 127 cm (50 in) of rainfall a year and prefer acidic soils. Many high-quality tea plants are cultivated at elevations of up to 1,500 m (4,900 ft) above sea level. Though at these heights the plants grow more slowly, they acquire a better flavour.
Two principal varieties are used: Camellia sinensis var. sinensis, which is used for most Chinese, Formosan and Japanese teas, and C. sinensis var. assamica, used in Pu-erh and most Indian teas (but not Darjeeling). Within these botanical varieties, many strains and modern clonal varieties are known. Leaf size is the chief criterion for the classification of tea plants, with three primary classifications being,[63] Assam type, characterised by the largest leaves; China type, characterised by the smallest leaves; and Cambodian type, characterised by leaves of intermediate size. The Cambod type tea (C. assamica subsp. lasiocaly) was originally considered a type of assam tea. However, later genetic work showed that it is a hybrid between Chinese small leaf tea and assam type tea. Darjeeling tea also appears to be hybrids between Chinese small leaf tea and assam type tea.
A tea plant will grow into a tree of up to 16 m (52 ft) if left undisturbed, but cultivated plants are generally pruned to waist height for ease of plucking. Also, the short plants bear more new shoots which provide new and tender leaves and increase the quality of the tea.
Only the top 1–2 inches (2.5–5.1 cm) of the mature plant are picked. These buds and leaves are called 'flushes'. A plant will grow a new flush every seven to 15 days during the growing season. Leaves that are slow in development tend to produce better-flavoured teas...
Caffeine constitutes about 3% of tea's dry weight, translating to between 30 milligrams (0.0011 oz) and 90 milligrams (0.0032 oz) per 8-oz (250-ml) cup depending on the type, brand, and brewing method. A study found that the caffeine content of 1 gram (0.035 oz) of black tea ranged from 22–28 milligrams (0.00078–0.00099 oz), while the caffeine content of 1 gram (0.035 oz) of green tea ranged from 11–20 milligrams (0.00039–0.00071 oz), reflecting a significant difference. Tea also contains small amounts of theobromine and theophylline, which are stimulants, and xanthines similar to caffeine...
