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TEA—A BRIEF OVERVIEW Despite its myriad shapes and colors, all tea comes from a single plant, Camellia Sinensis. Over 2,000 years ago, the Chinese began cultivating and trading tea, refining it over the centuries. At each stage, tea was prepared differently. Leaves were boiled, later ground into a powder and whisked into a frothy elixir. A few centuries ago, carefully processed leaves were infused in steaming water. Today, most tea is prepared as an infusion. It is the world's second most consumed beverage after water. White Tea Of all teas, white tea remains the closest to its natural form. Leaves are dried gently and naturally, exposed only to light and air. This method maintains the leaves' higher levels of antioxidants, polyphenols, and vitamins. White tea, in fact, has the highest antioxidant content of all teas. Its taste is characteristically light and delicate, sometimes smooth. Two of the most popular varieties are Silver Needle and White Peony. Made exclusively from downy tea tips, Silver Needle tends to have a mild flavor. White Peony features a mixture of both these tips and larger leaves to create a clean-tasting, more full-flavored infusion. Centuries ago, the pure simplicity of white tea gained it a privileged place in the imperial court of China's Song Dynasty.  Green Tea Green tea consists of leaves that have been minimally oxidized. To halt the process, leaves are either steamed or pan-fired, according to regional preference and tradition. In China, the methods of cultivation and pan firing result in a hardier green tea with a defined character and flavor. In Japan, the leaves are steamed. By exposing the leaves to heat, the enzyme responsible for oxidation is eliminated. This steaming or firing is done shortly after picking and lends green tea its signature herbaceous, at times astringent, taste. Steeping time and water temperature are extremely important to bringing out one's preferred taste in each cup. One can steep longer for a more bitter effect or steep quickly for a lighter, sweeter taste. Green tea has become significantly popular worldwide because of its high concentration of antioxidants and polyphenols.  Matcha Because the entire leaf is consumed, Japan’s matcha is prepared by thoroughly whisking a small amount of tea with hot water using a bamboo whisk. It should be enjoyed immediately after preparation to appreciate its robust flavor.  Oolong Tea Oolong tea, derived from the Mandarin term wu long (Black Dragon), is partly oxidized. After harvesting, leaves are bruised and withered and begin to change color. To halt the process, they are fired. The finished leaves' color led the Chinese to originally name the variety Blue Tea. The process results in a tea in character between green and black. The level of oxidation between particular Oolongs varies, resulting in a broad range of tastes and aromas. Studies suggest that Oolong tea may aid particularly in digestion, helping the metabolism of lipids (fats).  Black Tea Black tea is the most familiar form of tea in the Western tradition. The leaves are fully oxidized lending this variety often a stronger, more robust taste which can be enjoyed with milk and a touch of sugar (depending on the kind of Black Tea). There are many Black Teas which should be enjoyed as is, without adding dairy or sweeteners. With the highest caffeine content of all of the previously described tea varieties black tea still contains only half the caffeine of coffee. Caffeine's effects are also balanced by theanine — present in all tea varieties - a naturally-occurring amino acid known for its calming properties.  Turmeric In the traditions of Okinawa, the island culture famed for health and longevity, Turmeric is revered as a restorative drink of well-being. This vibrant spice from the ginger family is now attracting the attention of Western science for its numerous health benefits. PROPERTIES OF TEA A Scientific ApproachChinese sages and Emperors, Zen Monks and Samurai from Japan knew well what recent scientific studies have confirmed. Clinical research indicates that tea is indeed a treasure house of components that are beneficial to good health and wellness. Present in large quantities in green tea in particular, catechins (including EGCG) are a class of polyphenol that are also constituents of red wine. Acting as potent antioxidants, catechins address the dangerous effects of free radicals throughout the body. Caffeine increases alertness and relieves fatigue, while theanine acts as a mild relaxant and serves as a wonderful counter to the effects of caffeine. Research into the Main Properties of Green Tea Catechins*
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