A daily cup of tea is an enjoyable experience around the world. Yet, we seldom reflect on the fact that this is a ritual that has been going on for thousands of years. How and where did it all begin, we might ask?
There are a few theories that tea began in China, under the Emperor Shen Nong, nearly 5000 years ago when a leaf from a wild camellia bush fell into his cup of boiled water. Japan and India have their own versions of the origin of tea. Long before it was steeped, however, several ancient cultures chewed on the leaves of the camellia bush for medicinal purposes. Interestingly, there is archeological evidence suggesting that tea drinking began well before 2737 B.C, when the Chinese Emperor is said to have had his experience.
The tea plant, Camellia sinensis and its thousands of varietals, prefers a tropical and subtropical climate. Much like wines, the soil, altitude, and weather conditions all influence the flavor of tea. The final product can be a white, green, oolong or black tea, depending on the degree of oxidation of the tea leaves.
Tea made its way to Europe in the early 1600’s, having been introduced by the Dutch East India Company. From Holland it was sold to other European countries and made its way to the rest of the world, including North America, by exploration and colonization.
Tea has been considered a healthful beverage for as long as it has been consumed. The health benefits come from various compounds in tea that protect the body from cellular damage, inhibit growth of certain cancers and promote heart health. These compounds include polyphenols and catechins, also known as antioxidants.
Caffeine anyone? Yes please! An 8-ounce cup of black tea will contain ~45-70mg. of caffeine, as compared to an 8-ounce cup of coffee, with ~95-200mg of caffeine. Green and white teas contain less caffeine than black tea.
If you prefer to skip the caffeine, then an herbal tea is waiting for you. Beverages made from plants other than the camellia sinensis are not teas at all, but herbal infusions. Their history predates that of tea, as they can be made from flowers, bark, leaves, roots, seeds, and berries. You can make your own herbal infusions by brewing, fresh or dried, any number of home-grown mint varieties, lavender, lemon balm, elderberries and so on. Wash your fresh herbs, place them in a mug or tea pot and add boiling water. Steep 5-10 minutes, then remove the herbs. Add honey if a sweetener is desired.
Iced tea is a refreshing treat in the summer months. Simply brew your tea bags or fresh, washed herbs on the stove top. You may wish to brew it stronger than you would normally drink it because it will be diluted by the added ice cubes in your glass.
Teas have also found their way into the culinary world with some amazing results. They are being used as ingredients in vinaigrettes, appetizers, entrees, and desserts. Below you will find a salad dressing recipe from “Culinary Tea” by Cynthia Gold and Lise Stern. Whether you partake in traditional teas, brewed, or iced, or an herbal infusion, you can be certain of gaining health benefits from the camellia sinensis plant and the herbs you choose to infuse.
Green Tea-Lemon Basil Dressing
1 cup steaming water
1 Tablespoon loose leaf green tea leaves
1 Tablespoon grated lemon zest
2 Tablespoon fresh lemon juice
¼ cup olive oil
1 Tablespoon Asian chili sauce such as sriracha
1 cup chopped fresh basil
4 garlic cloves, chopped
¼ teaspoon fine sea salt
¼ teaspoon ground black pepper
½ teaspoon honey, or more to taste.
Poor steaming water over the tea leaves in a small bowl. Steep, covered, for 2 minutes. Strain and discard the leaves. Let cool to room temperature.
In a blender or food processor, combine the tea with remaining ingredients and puree until smooth. Store in as airtight container in the refrigerator for up to one week. If dressing separates, whisk, or blend again briefly.
By Diane Ford, Cornell Cooperative Extension Herkimer County
