About

Camellia Sinensis, black tea, green tea, tea leaf, tea leaves

Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the tea plant, Camellia Sinensis. After water, tea is the most widely consumed beverage in the world. It has a cooling, slightly bitter, and astringent flavour that many people enjoy.

Tea originated in China as a medicinal drink. It was first introduced to Portuguese priests and merchants in China during the 16th century. Drinking tea became popular in Britain during the 17th century. The British introduced it to India, in order to compete with the Chinese monopoly on the product.

Tea has long been promoted for having a variety of positive health benefits. Recent studies suggest that green tea may help reduce the risk of cardiovascular disease and some forms of cancer, promote oral health, reduce blood pressure, help with weight control, improve antibacterial and antivirasic activity, provide protection from solar ultraviolet light, and increase bone mineral density. Green tea is also said to have “anti-fibrotic properties, and neuroprotective power.” Additional research is needed to “fully understand its contributions to human health, and advise its regular consumption in Western diets.”

Tea catechins have known anti-inflammatory and neuroprotective properties, help regulate food intake, and have an affinity for cannabinoid receptors, which may suppress pain and nausea and provide calming effects.

Consumption of green tea is associated with a lower risk of diseases that cause functional disability, such as “stroke, cognitive impairment, and osteoporosis” in the elderly.

Tea contains L-theanine, an amino acid whose consumption is mildly associated with a calm but alert and focused, relatively productive (alpha wave-dominant) mental state in humans. This mental state is also common to meditative practice.

The phrase herbal tea usually refers to infusions of fruit or herbs made without the tea plant, such as rosehip tea, chamomile tea, or rooibos tea. Alternative phrases for this are tisane or herbal infusion, both bearing an implied contrast with “tea” as it is construed here.


 

-this was copy+paste’d directly from Wikipedia (http://en.wikipedia.org/wiki/Tea) because I am being a lazy, un-creative bottom, drinking tea and distracting myself from productive thought processes.

 

I, myself, enjoy all kinds of tea, be it black tea or green tea brewed from the common tea plant, Camellia Sinensis, with or without additionally infused flavours; or herbal tea brewed from various different mixes of herbs or plant roots, and even flowers. Having no particular preference in tea can sometimes be a hassle, when faced with an extensive collection of teas and the faintest idea of which one fancies me in that moment. Although, at other times, having a vast selection can be a gem of a thing, when you can feel, from the deep, dark depths of your un-soothed soul, which tea it is that fancies you in that precise, unwavering, moment.

I drink tea when I am excited, ecstatic, celebrating. I drink tea when I am sad, despondent, totally bummed. I drink tea whilst I’m waiting, and I drink tea when I’ve nothing to expect. I drink tea with my tea, and also in the morn’. If I’m anxious, I brew a pot; when I’m content, I do the same. I drink tea all the time. To soothe my soul. To replenish my body. To regenerate my well-being. To restore a level head. But above and below everything, aside all else, separate from it all, encompassing any reason, enveloping my desire, is the Flavour.

I drink tea for the flavours. The soothing melodies, the twinkling blends; swirling ecstasy dancing across my taste buds. Swimming throughout my guts and bathing within my soul.

 

This blog is a collection of my thoughts and opinions of various Teas.

No Milk. No Sugar. Just tea.

 

Glorious Tea. 

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