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All things quintessentially English generally originate from distant shores. Tennis, which is synonymous with the British summer rain and strawberries at Wimbledon, was actually developed in India. The regatta, as endorsed by royalty was in fact a concept conceived in Venice; and that good old tradition of Englishness, a cup afternoon tea comes from southeast Asia, as specified by the age old adage ‘not for all the tea in China’.

The bountiful beverage is steeped in history that stretches round the globe, and incorporates politics and economics as well as the health giving properties of what is more precisely known as Camellia sinensis. The brewed liquid is an antioxidant, is said to be anti carcinogenic, improves digestive tract function and combats dental erosion thanks to the presence of fluorine. There are thought to be around 700 extra chemical compounds in Camellia sinensis thought to be of benefit to the health.

The distinction between true tea and herbal teas lies in the plant used to brew a beverage. White, yellow, green, oolong and black tea come from the plant Camellia sinensis which originates from the border of Burma and China; it is now commonly found in many parts of the world including India, Argentina and even Russia. Herbal teas are made from other plants and are usually named accordingly, for example nettle, rooibos, peppermint et al. Strictly speaking, these are not teas, but herbal infusions or decoctions.

The properties of herbal beverages are dependent on the plant used. Peppermint is said to aid digestion, nettle helps purify the blood and chamomile will give a restful night sleep; others including raspberry leaf, rooibos, fennel and dandelion are used as medicinal decoctions as well as as a refreshing alternative to the traditional teas.

The variation between teas that derive from the Camellia sinensis plant are in the process of plucking and fermentation. The less processed the tea, the lighter the flavour, aroma and colour will be. For example, white tea is plucked from the bush while the leaves are still young and with white downy hairs still on. These leaves are left to dry for a short amount of time and are then ready for brewing. It is asid that because the leaves are younger and are uncured, they contain less caffeine than the green and black counterparts.

Green tea comes from slightly older leaves which are crushed to start an oxidation process during fermentation. This process is halted after a short time by a drying process, whereby the heat stops the fermentation and this is the point where the teas vary. The leaves are left to brown for a longer period in black teas than green or oolong, resulting in a slightly more bitter brew. These darker teas are often blended to create a wide variety of teas that are often taken with milk and sometimes sweetened with sugar.

The black version is behind the British reputation for afternoon tea. When the leaves were first shipped to England, only the rich could afford to purchase the prestigious packets of tea. This resulted in an almost ceremonial respect for the consumption of the drink that was often kept under lock and key from the potentially thieving hands of the servants. The luxury afforded to those that could afford it was shared at invitations to afternoon tea, traditionally with home baked cakes and sandwiches. The hospitality shown by the hosts then went on to become a symbol of British cordiality and forms a part of every other quintessentially English pastime.

Resources: Dominic Donaldson is an expert in the food and drink industry. Find out more about Tea from around the world including green tea, oolong and black tea and place an order at All About Tea.