The history of tea

The origin of tea (camelliasinensis) is from the Far East, 3,000 years ago. It is first became known as a medicine for its medicinal properties and then as a beverage. In Europe it became known in the 17th century by Dutch and Portuguese colonists.

Today tea is grown in several countries, with the largest producers like China, India, Sri Lanka, Japan, Russia and Kenya.

Ideal conditions for the cultivation of tea is the cold climate combined with mountain areas.

The ideal plant to process is the tip of the branch, the stem (pekoe) and its two leaves.

The principal tea categories are green and black tea.

The leaves of black tea are fermented before acreage in contrast to the green tea which is not subject to fermentation.

There are also the semi- fermented teas of Oolong of China and Formosan, as well as the white China tea whose leaves are dried in a special process in the open air.