tea

Tea is a beverage prepared from the leaves of Camellia sinensis. The same plant can yield a wide range of drinks depending on processing methods, harvest time, and growing conditions. Herbal infusions made from other plants are generally not considered true tea, though they are commonly grouped with tea in everyday language.

True tea is produced through a sequence of steps that reduce or modify the leaves’ natural enzymes. The key varieties differ mainly in oxidation: green tea is minimally oxidized and typically fired to stop oxidation; black tea is fully oxidized; oolong lies between green and black with partial oxidation; white tea is lightly processed and often dried only. Pu-erh is a distinct category produced by controlled fermentation and aging. After harvest, leaves may be withered, rolled, oxidized, and then heated or dried to stop further aging.

Tea originated in East Asia, with traditional origins in China where legends attribute its discovery to Shennong. By the 9th–10th centuries tea drinking had spread to Japan, and it later reached Europe via trade routes in the 16th–18th centuries. The modern global tea industry includes major producers such as China, India, Sri Lanka, and Kenya, with production and processing conventions varying by region and tradition.

Tea is consumed in daily routines and in formal ceremonies in many cultures, including Japanese tea ceremony, Chinese gongfu tea, and British afternoon tea. Caffeine content varies by type and preparation; tea also contains polyphenols and other compounds that have been studied for potential health effects. Production and packaging practices, as well as flavor preferences and serving temperatures, shape the sensory character of tea around the world.