Tea drinking goes back almost 5000 years. Records have also shown that tea has been used for medicinal purposes in China for more than 4000 years.

Source of tea: The leaves of the Camellia Sinensis shrub

The leaves are processed and fermented to make tea.

Fermentation: with the help of enzymes,  the chemicals named polyphenols in the leaves are oxidised into the fragrant and coloured compounds.

 

Tea	Process	Example
white	immature tea leaves (picked just before buds blossom)	Bai Hao Yinzhen
green	no fermentation	Dragon Well Tea (Longjing Tea), Biluochun
black / crimson / red	fermentation of leaves	Qi Hong, Dian Hong and Ying Hong
oolong	partial fermentation	Tie Guan Yin (铁观音)
flower or scented tea	usually mixture of flowers with green tea, black tea or oolong tea	jasmine tea (green tea scented with jasmine flowers)

Teh Cina (jenis-jenis)

Perbuatan meminum teh telah berterusan selama 5000 tahun. Wujudnya rekod-rekod yang menunjukkan bahawa teh diminum untuk tujuan perubatan di negara Cina untuk lebih dari 4000 tahun.

Sumber teh: Daun-daun pokok Camellia Sinensis

Daun-daun diproses dan ditapai untuk membuat teh.

Penapaian: dengan bantuan enzim, bahan kimia yang dikenali sebagai polifenol yang terdapat dalam daun-daun tumbuhan ini dioksidakan kepada sebatian-sebatian yang wangi dan berwarna.

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