Fascinating Facts About your Favourite Beverage

Arguably, one of the most popular beverages in the world, tea has a rich and varied history across the globe. It started out as a medicinal drink in most countries, but slowly gained popularity as a leisure drink. While the transition from medicine to beverage was made smoothly in some countries, the ride was bumpy in a few, with tea losing its popularity due to some sinister facts that emerged during different eras in different countries.

Some fascinating facts about tea are:

Around 165 million cups of tea are drunk each day, 95 per cent of which are from tea bags
Shen Nung, a toxicologist, discovered it by accident in central China around 2737 BC. Apart from thinking it a nice drink, he used tea as an antidote to 70 or so poisonous herbs. His stomach exploded after his final experiment because the tea obviously wasn't effective against that particular herb.
Catherine of Braganza, queen of Charles II, introduced it to England as part of her dowry; when she landed at Portsmouth in 1662 she asked for a calming cup of tea; none could be found so we gave her a flagon of beer instead.

In China they used monkeys to pluck loose leaf tea from the trees: annoy the monkeys up in the trees and they will angrily shake the branches bringing the tea floating down to you.
In the 17th century Dr Simon Paulli, a German, warned that tea-drinking ‘hastens death', particularly in the over-forties. His claim was, however, soon disregarded, much like his other studies.

Ireland has the highest per capita consumption of tea in the world: 75 per cent of the population are avid tea drinkers drinking on average six cups a day. In 1910 tea was considered to be a bigger public health problem than alcohol in Ireland. Russia ranks second in tea drinking – presumably to dilute the effects of vodka.

Britain became a nation of tea drinkers due to the monopoly held by the East India Company on China tea and our exclusion from the Mediterranean Sea and the coffee exporting countries bordering it during our wars with France and Spain.

High taxation meant that tea was often adulterated with brick dust and other toxic stuff (second hand tea) ; some tea contained no tea at all. For most of its history more tea has been smuggled than sold legitimately.
John Wesley, founder of Methodism and a tea-totaller, believed that tea brought us close to the ‘chambers of death' and should be avoided, even though he imbibed himself.

Tea was responsible for the rise of the women's suffragette movement; tea rooms such as ABC and Lyons gave them somewhere respectable to go un-chaperoned.

In 1914 the 320,000 men and 12,000 officers of the Army Service Corps were catering for 5 million British troops – their ration included 5/8 oz of tea. In 1940 Churchill said that ‘tea was more important than bullets'

The Moroccan Tea Drinking Culture

The culture of tea drinking varies from country to country, each of them unique and historical in their own respect. Most of these tea traditions mainly begin with the tea being first used as a medicinal beverage and then gradually being accepted as a social drink. In countries like China and Japan, green tea is holds prominence over all other, while in India, masala chai or spiced tea is the one that is generally served to guests.


In Morocco, brewing and drinking tea is a much-loved tradition that signifies hospitality and friendship, and is carried out with great care. Using green tea as a base, with mint leaves and sugar, Moroccan mint tea is served throughout the day and particularly at mealtimes. While food preparation is the domain of women, the tea is often prepared by the male head of the family and is considered to be an art passed down through generations.


The preparation of tea, a process referred to as atai, is part of the tradition and is often done in front of the guests. The ingredients may vary slightly in different regions, and as the seasons change, but the principle of warm hospitality remains unchanged. The tea is served in small glasses, and is only considered to be drinkable if it has foam on top. The pouring of the tea from a teapot with a long curved spout is done from a height of at least twelve inches, causing foam to form on the surface of the tea. If there is no foam, the tea is not ready to be served and needs to steep a bit longer, so the tea in the glass is poured back into the pot. In some areas, the method of pouring and returning the tea to the pot is used to mix the ingredients and is part of the ritual. Getting the tea into the glass from that height is a matter of practice and the sign of an experienced host or hostess.


The tea ingredients generally include Chinese green tea, typically a variety called "gunpowder tea" from the Zhejiang Province of China, mint leaves (that generally consist of a mix of peppermint and spearmint) and sugar. In some places pine nuts may be added to the mixture. In the winter months, mint may be substituted with bitter chiba (wormwood) leaves, or with louiza (lemon verbena) giving in a distinctive lemon flavour. Interestingly, Morocco is considered to be one of the largest importers of Chinese green tea in the world.

To brew a tea pot you would add two teaspoons of green tea to about a half litre of boiling water and allow it to steep for fifteen minutes or more. This mixture is then filtered into the teapot and sugar is added to taste, with the mint being added just before serving. Alternatively the host may put mint leaves into individual glasses and pour the tea over it, releasing the flavour and aroma that is distinctively Moroccan.

The Popular Tea Growing Regions of India

Tea as a beverage is extremely popular all across India. When the British brought tea to India, they did so with the intention of demolishing the Chinese monopoly over tea production. However, the beverage gained popularity and very soon it became a household drink. The first teas were planted and cultivated in Darjeeling and Assam, and after their success, the tea industry grew and teas began to be cultivated all over north-east India and southern India. Today ten distinct tea producing regions can be identified in India.


Darjeeling: Darjeeling has been growing the Chinese variety of the tea plant since 1841. But unlike other regions that grow this variety, the environment of Darjeeling has a unique and magical effect on the tea bush. Tea from Darjeeling is sold at very high premiums in the international market because of its Muscatel flavour. This flavour cannot be replicated in tea across any other market and this is why Darjeeling tea has a geographical indication (GI) status that is protected across the world. Plantations in Darjeeling are situated at altitudes between 600 metres and 2,000 metres above sea level. The region gets adequate rainfall and the location of the plantations at these altitudes across steep slopes ensures excellent drainage. The soil, the intermittent clouds hovering above the mountains and the bright sunshine – all contribute to the exclusive Darjeeling flavour.


Assam: The state of Assam is home to the single largest contiguous tea growing region in the world. The region goes through extremely humid summers and heavy rainfall from March to September. Tea plantations in Assam grow the Camelia Sinensis var Assamica variety of the tea plant. Assam is the only region globally where tea is grown in plains, and also the only other region apart from Southern China, which grows its own native tea plant. Tea from Assam has a rich, full bodied, deep-amber liquor with a brisk, strong and malty taste, making it ideal for the early morning cup. Second flush orthodox Assam teas are extremely popular for their distinctive taste and bright liquor. Orthodox Assam teas have been registered as a geographical indication (GI) in India.


Dooars and Terai: The first plantation in Terai was named Champta, and it was set up by James White in 1862. Subsequently, the Dooars region saw its first tea plantation in the form of Gazeldubi. In Dooars, the Assamese tea plant was found to be more suitable. Today, Dooars and Terai have a combined annual production of 226 million kg of tea, which accounts for around 25 per cent of India's total tea crop. Tea from Dooars is described as clear, black, and heavy. The first flush has a fresh virgin flavour, good brightness and fragrance while the second flush is more brisk. Terai tea on the other hand is known for its spicy and slightly sweet taste.


Kangra: The Kangra district in Himachal Pradesh was deemed as a potential tea growing region by Dr Jameson in 1829, following a feasibility survey. He brought in Chinese tea plants from Almora and Dehradun and had them planted at Kangra, Nagrota and Bhawarna. Tea is now cultivated across an area of 2,063 hectares in Kangra and Mandi districts. Due to the favourable natural climate that's free of pests and insects, tea is grown organically in the Kangra valley. The Kangra region is famous for its range of green (Hyson, Young Hyson and coarse grades) and black teas (Pekoe, Pekoe Suchong, Coarse teas and Fannings) with their exquisite flavours.


Nilgiri: In 1823, John Sullivan, who was then the British Collector of Coimbatore, built his stone house in Ootacamund. Initial experiments for tea cultivation commenced in the Ketti Valley in 1853, and commercial production was first undertaken in the Thiashola and Dunsandle Estates in 1859. Nilgiri tea is named after the Nilgiris, or Blue Mountains. The weather conditions provide Nilgiri teas with a characteristic briskness, exceptional fragrance and exquisite flavour. The liquor is golden yellow in colour, provides a creamy taste in the mouth and has notes of dusk flowers. Nilgiri tea has also been registered as a GI in India, and around 92 million kg of this tea are produced every year – around 10 per cent of India's total tea production.


Annamalais: Today, the Annamalais, a range of hills with altitudes from 900 to 1,600 metres between Kerala and Tamil Nadu, have around 12,000 hectares under tea cultivation. The tea from Annamallais generates a brisk and bright golden saffron liquor in the cup. It has a strong flavour and a medium to high tone fragrance with biscuit to floral notes.


Wayanaad: The first tea plantation was set up over a few acres at the New Hope estate in Ouchterlony Valley in 1874. Tea from Wayanad is medium toned with a clean fragrance and produces an earthy reddish, full bodied liquor in the cup. The liquor is light on briskness and mild and mellow with biscuit notes.


Karnataka: The state is the coffee hub of India, but also produces around 5 million kg of tea every year. Teas from Karnataka produce a golden ochre liquor with a fair amount of briskness and body. They have a simple, balanced character and are medium toned.


Munnar: Tea was first grown in Munnar by A H Sharp in the 1970s. Tea from Munnar produces a golden yellow liquor with strong body, refreshing briskness and a hint of fruit. It has a clean, medium toned fragrance.


Travancore: Coffee production was started by J D Monro in 1862, and tea production started two years later. After the dreaded leaf disease began to hit coffee plants in 1875, the focus shifted rapidly towards tea cultivation. This tea has medium fragrance with reddish liquor and yellow tinge.

Tea vs Coffee: The Health Debate

Most start their day with a hearty cup of coffee while some cannot do without their cup of tea. Coffee to most is like a drug that jolts them out if their sleep, drives away fatigue, and gives an energy boost. Coffee can cause a person to be addicted due to its high caffeine content, while tea can provide the needful caffeine fix without the jitters.


Tea is the most consumed beverage in the world. It even tops beer in terms of popularity. Coffee too is hugely popular. Both drinks, however, have been around for a long time. Tea was discovered by the Emperor of China in 2737 BC. According to legend, the emperor was drinking a cup of boiling water when leaves from a nearby plant flew into the cup releasing a beautiful colour and aroma. Intrigued, the emperor took a sip and was pleasantly surprised by its flavour. Tea then became popular among scholars and priests in China and Japan, who drank tea to stay awake, study, and meditate. This is perhaps why the hot drink has always been associated with mindfulness, calm, spirituality, and solid health.


Coffee, however, did not appear until much later. It is generally believed to have been discovered by a goatherd Kaldi in the Ethiopian highlands. Kaldi noticed that his goats became hyperactive after eating berries from a certain tree. This was the coffee plant. Coffee then spread to monks at monasteries, where they drank the beverage to keep them alert while praying. From there, it began making its way across the Arabian Peninsula. Both coffee and tea remained Eastern beverages for a long time; coffee didn't even arrive in Europe until the 17th century.



A lot of research has been conducted on the benefits of both tea and coffee. Researchers have focused on specific potential benefits of coffee, with some studies finding that coffee might have the ability to reduce the incidence of dementia or Alzheimer's or even Type Two diabetes. Coffee has higher caffeine content than tea, meaning its levels of the stimulant might help people with asthma by relaxing the lung's airways. Caffeine also helps in constricting blood vessels in the brain and reducing migraines. A Harvard School of Public Health research suggested that while coffee does not harm the body in any way, it did not provide any long term health benefits either.



Tea, on the other hand, is filled with antioxidants and potential cancer-fighting properties. According to the National Cancer Institute at the NIH, tea contains polyphenol compounds, which are antioxidants that might aid in cancer prevention. Some studies, however, suggest otherwise. Hence, while concluding evidence is not present in this matter, tea is still considered to be a medicinal beverage with therapeutic properties. All types of tea are made from the leaves of the plant Camellia sinensis, which wilt and oxidize after harvesting; oxidation results in the breaking down of chemicals. The amount of oxidation that occurs in the leaves is what defines different types of teas, from black tea to white tea, and of course green tea. Polyphenols in particular are a group of plant chemicals that are believed to be involved in health benefits — especially in green tea. Teas with the highest levels of polyphenols are usually brewed hot teas rather than cold (and sugary) bottled teas. Polyphenols in green tea, and theaflavins and thearubigins in black tea, contain free radicals that might protect cells from DNA damage.

Know More about the Green Tea

"A lone, lonely, loner" – if that's what you are, Tea and a good story book can be your friend. Some people in the world just love to be alone and enjoy their solitude. In a sunlit winter morning what can be more refreshing than warm wrap up with a Tea, soothing music and a book to read. That it you are all set for the weekend. Well to put it correctly not all Tea lovers are book lovers.

Therefore, you can also enjoy Tea watching movies or a Cricket match. What matter the most is the flavor of the Tea that adds to the ambiance and helps you to think. If you are Tea lover, you probably know where to find the best Tea in the world. Some of the finest Tea is brewed in Greece. Green Tea is popular for the roasted Tea beans that are broken and mixed to make Tea.

When you are traveling to Kolkata, do not forget to take out a separate time and visiting at least two to three Greek cafes. What matters the most is finding the appropriate Green Tea that can serve you the perfect Tea and the side dishes that will give you a memorable taste. Making Tea is no joke and not everyone can do that. The perfect Tea will have a mixture of bitterly sweet taste. People all around the world, especially the ones who are fond of Tea, prefer to have it with brown sugar that mixes with caffeine and give the perfect flavor. The normal sugar actually kills the bitter taste of the Tea and tends to make it sweeter than it actually should taste.


In Kolkata almost 90% of the people know how to make a perfect Tea with correct and appropriate mixing of all the ingredients. You can taste Green Tea from any random shops of Greece or choose to visit a popular restaurant. Knowing about a place prior your visit is not possible but it’s true that none of the Greek cafes will disappoint you where Tea is concerned.


Tea lovers are very selective about their Tea and therefore, numerous Tea shops are running successfully satisfying their regular customers. Greek cafes are there to not only satisfy your taste but also to make sure that the ambiance of the place attract more and more customers day in and out. The Tea lovers are one of a kind and they expect the perfect mood to be set in the café that they choose to go to. Long gone are the days where the owner of the café could satisfy their customers with white sugar, now there are options like brown sugar, sugar crystals, honey and low calorie sweetener. Honey is a sweetener that adds not only the sweetness to the Tea but brings a new taste to the Tea. Not only that there are supplements for sugar, but there are supplements for the whitener as well. The whiteners may include whole, semi-skimmed, skimmed milk and poured cream. People do not look for a Tea Cup now-a-days but whole experience. People in Greece know very well how to make their Green Tea better and successful.