It’s tea time!
It’s tea time!
It all started with a mistake. Many years ago, in 2737 BC, the Chinese Emperor Shen Nung was in the countryside, and while his servants were boiling water to drink, they accidentally dropped to some dry leaves from a wild tea bush next to it. The emperor tried it out of curiosity, he liked it and from there it all started. Whether myth or reality, what we certainly know is that tea, although once was an expensive habit and privilege of the aristocratic class, is now one of the most popular beverages in the world.
Its cultivation and consumption as a beverage is lost over time. Its origin is believed to be China, where it is known as cha. The Buddhist monks associated tea with meditation and spread it to the Japanese and then to the West. The first Europeans to try it were missionaries, but tea quickly became the drink of European aristocracy.
Different types of tea (white, green, ‘Oolong’, black and red) do not come from different plant varieties, as is wrongly believed, but are the result of different making processes. So, depending on how it is processed, tea is divided into three main categories: unfermented (white and green tea), partially fermented (“Oolong” or “Oolong” tea) and, finally, fully fermented (black tea) .
About 76-78% of the tea produced and consumed is black, 20-22% is green and less than 2% is Oulong tea. The most widespread and popular beverage in Greece is the so-called “mountain tea”, which comes from the siderite plant of Dioscurides, which it is said to have received its name from its ability to heal wounds caused by iron objects. Besides, based on scientific studies and statistics, it seems to protect against cancer, protect the heart and give a sparkling smile!
Every country in the world enjoys their favorite beverage in a different way! In China, a glass or a thermos of lukewarm tea accompanies most Chinese in all their activities. At work, in the car they always have it next to them. In England, they enjoy it with lemon and milk. At 5pm, it’s tea time, which is served by the British with a light lunch of sandwiches and jam rolls. “Afternoon tea” is a custom that the English have spread all over the world. In Morocco, the famous infusion is served in a glass. Cinnamon, peppermint, rose, mint or yolk flavor the Moroccan tea, while Moroccan prefer seasoned green tea. Finally, in Turkey they use two teaspots: one contains hot concentrated tea and the other boiling water. Mix is done in small glasses of sugar and lemon.