The medicinal use of tea and herbs dates back to as early as 2737 B.C. The first account of tea being boiled to create a drink was reported to be an accident. Legend has it that Emperor and scientist “Shen Nong” of China, was visiting a courtyard one summer day. “In accordance with his ruling, the servants began to boil water for the court to drink. Dried leaves from the nearby bush fell into the boiling water, and a brown liquid was infused into the water. As a scientist, the Emperor was interested in the new liquid, drank some, and found it very refreshing.” (History of Tea)
As the drink grew in popularity, cultures around the world began to experiment with it. Across the globe, it was used for everything from peace offerings to fertilizer. People came to realize that harvesting it at different stages produced diverse color and taste. Over time, the population understood and utilized tea leaves in a much deeper manner. As technology develops and improves, researchers have found that different brews of tea have different effects on the body.
As stated above, all tea originates from the same plant, scientifically known as “Camellia Sinensis.” The different varieties depends on the amount of time they are allowed to grow and develop, and the processing they go through after harvest. For example, black tea is allowed to oxidize to its full maturity of 100% oxidation while green tea is harvested well before 100% oxidation.
Throughout history, people have used black tea as a source of energy. “Black tea has a lot of caffeine. It also contains a little bit of a stimulating substance called theophylline. Both can speed up your heart rate and make you feel more alert.” (Ratini) Consumers have enjoyed drinking black tea over energy shots for years because it's a much more natural and clean choice. Some studies suggest, it prevents diabetes but there is no medical evidence to prove such.
The thing that sets green tea apart from its close relative black tea, is its harvest time and color. The leaves are harvested in the earliest weeks of March. Just as they begin to bloom, they are stripped from the plant to prevent the oxidation process from advancing. This lack of ripening, results in a much lighter hue once boiled. Green tea is one of the most beneficial teas one can consume. “It is loaded with antioxidants and nutrients that have powerful effects on the body. This includes improved brain function, fat loss, a lower risk of cancer and many other incredible benefits.” (Gunnars) Many cultures in the Far East believe that green tea has healing powers because of the noticeable improvement in their health after frequent consumption. This is not however due to any magic or sorcery but instead because, “It is loaded with polyphenols like flavonoids and catechins, which function as powerful antioxidants.” (Gunnars) These antioxidants make the immune system stronger, resulting in better vitals.
Oolong tea pronounced “oo·long”, is harvested at the same oxidation stage as black tea. The processing however, which follows the plucking is what sets it apart from the rest. After the leaves are hand-picked, they are bound tightly in cloth. The sack is then thrown in a dryer-like machine, where it rolls and tumbles while being heated. This process speeds up oxidation and dries the leaves out, creating a more potent substance. After being tumbled the tea leaves are unwrapped, separated, and packaged. Health benefits that come with the consumption of oolong tea include, “the reduction of chronic health conditions such as heart disease, inflammatory disorders, and high cholesterol