
Real tea as I call it, derives only from the bush named – Thea Camellia Sinensis.
Originally there were two distinctive tea Jats that were identified,
Assam jat growing wild in India – large fleshy leaf variety – Basis of the many high yielding Vegatative Plant cuttings = V.P.
China jat growing in China – small tough leaf variety – basis of the Darjeeling area and the leaves whilst small and lower yielding produce greater character in manufacture.
From these two Jats seed & cuttings taken from these original jats were transferred to different districts in China, India, Ceylon and later to other countries. these jats then adapted & mutated to different types of those jats, changed by soil, weather & elevation influences on the plants.
Other Infusions Called Teas
Unfortunately a number of commercial names have probably confused consumers but I will list here some of the names used and the variety of products erroneously termed teas:
In France the word Tisane is used to identify what are often called Herbal teas such as Chamomile, Peppermint and Rooibos or Red bush.
The trade also invented another word – Speciality Teas – These are either teas that have pieces of fruit or flowers added to them and often in the case of tea bag teas merely have a flavour added to the leaf by mist spraying in a revolving drum.
To me Speciality teas are one that are created in very special weather periods such as 1st. flush Darjeeling or Western & Uva Seasonal quality teas.
Fruit Teas – These are created without any tea whatsoever and are merely pieces of fruit or fruits that will create an infusion with the addition of hot water.
Flavouring of Teas
In the flavouring of a tea such as Earl Grey it is very important to understand the different qualities of flavouring used.
Artificial flavours which are the cheapest, are created from extracts taken from insects and some unrelated plants.
Nature identical flavours are more expensive and a combination of artificial and Natural flavour sources.
Natural flavours are taken from the natural fruits that they relate to such as Bergamot which is extracted from the skin of a fruit rather like a pear in Turkey.
We always use Natural flavours in all our flavoured teas.
White Tea – Silver Tips or Silver Needles
The purest form of white tea is the Silver Tip. Ideally a special variant of the tea bush should be used which has slightly purple leaves instead of light green leaves. This variant has been adapted to grow excellent long fat buds and only these buds are harvested by specially skilled pluckers who are sent into the small plots where this expensive form of tea is grown early in the morning whilst the mist is still lying over the tea fields. The mist which is damp & cold makes the bud raise the long silvery hairs that lie around the bud to protect it until they are erect. The buds are then placed in special trays and usually sun dried. The caffeine level is at this stage low. Whilst the processing sounds simple, the plucking is very expensive as normally a plucker can pluck some 40 to 50 kilos of green leaf in good growing conditions and she will receive a bonus above a decreed Norm or weight. With the buds it is hard for the good pluckers to achieve 250 to 300 g of buds in a days plucking before the sun rises and therefore they have to be compensated with a bonus.
The problem that arises with the marketing of White tea is that there are different types of White and some forms of White include the first leaf below the bud such as Pai Mu. The consumer needs to understand these variants of White tea and the fact that some are cheaper than others to produce.
Furthermore we have seen the development of White Tea tea bags and when many of these are examined they are in fact some small buds with cut leaf or small grade leaf in which would reduce the price dramatically.
Even more unacceptable in my view we have seen the development of White tea liquid teas where the extract has been taken from the form of tea or bud and canned or bottled as White tea. Unless some form of authentication can be devised and required of the commercial interests who hawk these products upon the advantages declared for the real White teas, I would never touch them personally.
Health Related Research
In the first early research projects about tea and several of these were conducted in Japan, it was the green tea that was carefully looked into and green tea was found to have a high level of antioxidants known as catechins. these Catechins were over time shown to have beneficial effects on the human body eventually showing that they in some way could protect the body from developing certain cancers. this research started some 30 years ago.
At that time it was supposed that because black tea went through a different process with longer fermentation & firing, that black tea was inferior to green tea. Later researches showed that black teas did in fact have lower levels of catechins but they they had high levels of other flavanoids such as Theaflavins (TF’s) & Thearubigins (TR’s) which are converted from Catechins in black tea production. It was then shown by Yoshino et al (1994) & Catterall et all (1998) that these TF’s & TR’s were even more beneficial in certain health conditions.
The result is that to day both Green and black teas are now declared to be equally beneficial to the human system. TR’s in particular reduce the damage to DNA by chemical carcinogens Lodovicci et al (2000) and Gupta et al (2001).
Whilst the press media and certain commercial interests who have access to cheaper green teas still maintain that green teas are more beneficial, the scientific community promote both teas as highly beneficial.
Just as the argument raged for many years over suggesting that people should not consume butter but consume vegetable margarins and then raged back again showing that butter was not in fact the enemy that it was at first thought to be, we shall get further areas of research showing more qualities of these two teas and each will be reported as a new flash of news until both teas are evaluated in the same area of research.
Specific Papers and Press Reports
Tea Council: www.teahealth.co.uk
A report called ‘The Tea and Health Report’ was headed by Professor Vincent Marks of the University of Surrey. It was undertaken to bring together many reports appearing world-wide and make an informed comment on those findings by the Tea Council of the U.K. and comments on ‘the influence of Tea Drinking on the Nation’s Health’, compiled by U.K. dietary experts.
Tea Consumption and Cardiovascular Disease Prevention
The report summarises research evidence that drinking 4 to 5 cups of tea a day may have a beneficial effect on high blood cholesterol and high blood pressure.
Tea in Cancer Prevention.
The report indicates that tea consumption is likely to have beneficial effects in reducing cancer risk in certain populations. This section reports on Laboratory studies and Epidemiological studies.
Tea Flavonoids and their potential benefits.
Much of the work on tea was instigated because of other work on Flavonoids. In tea their antioxidant properties are significant.
Tea Consumption and its Nutritional Contribution to the diet.
This refers to the high popularity of tea (Black and Green), and its important contribution to our overall intake of fluid. The report also refers to the fact that tea on its own has no calories.
Professor Walker, in his article ‘Anti-Oxidant Content and other Nutritional Aspects of tea’, discusses the components, polyphenols and it is noted that the popular press has already started picking up on theaflavins and therubigins, compounds bound up with manufacture changes.
The article goes on to discuss caffeine which is relatively mild in tea and finally comments on the important research that has been carried out on anti-oxidants and their effect in protecting against free-radical damage. Again the theaflavins and thearubigins are a part of this protective process.
Professor Simon Maxwell’s report is headed ‘ The Potential Influence of Tea Consumption on the Development of cardiovascular Disease’. This again discusses Flavonoid activity and is a comprehensive report on Cardiovascular, blood pressure regulation, possible influence in changes to influence Diabetes and finally Haemostasis, where there is some evidence that clot formation maybe reduced.
The contributors to this overall report were:
- Professor Vincent Marks, University of Surrey
- Professor Ron Walker, University of Surrey.
- Dr. Simon Maxwell, University of Leicester.
- Professor David Forman, University of Leeds.
- Professor Anne Murcott, South Bank University of London.
As procurers of special very fine quality ‘Ceylon’ Teas, it is always of concern to us when the name of tea is used in marketing hype and moves away from the natural tea product.
Consumers should be aware that the commercial trade will use any form of terminology that might sound exciting to its consumers. One particular instance of this was when a pack of tea bags appeared labelled ‘Orange Pekoe’. ‘Orange Pekoe’ is an ancient Chinese terminology for the look of a particular grade or size of leaf. In fact Orange Pekoe is one of the largest grades in tea making and would not be very suitable for use in a marketing a tea bag but I am sure it might tempt some unsuspecting consumer to purchase such an exotic sounding name. Most tea bags are created from either Dust 1 or perhaps as a better quality bag from Broken Orange Pekoe Fannings (B.O.P.F.) grade leaf.
It was therefore interesting to note in the above report Professor Vincent Marks comments in his forward and a section dealing with ‘Dispelling of Myths’. In his last paragraph, he makes reference to overwhelming evidence that tea is a safe drink and then goes on to refer to herbal infusions which have become a fashionable drink and he states often incorrectly referred to as ‘herbal teas’. It also appears that they often contain known toxins, such as Comfrey, Mate, Tansy, Ragwort and T’su-san-chi, sometimes causing liver problems.
A summary of various papers that have appeared:
HEALTH: 2007 UNITED NATIONS OZONE FRIENDLY AWARD
Ceylon Tea achieved another first after its move to ‘Bio’in its tea fields when the United Nations awarded the industry the ‘Ozone Friendly Tea’ status in 2007 and the Sri Lankan Tea Board (SLTB) developed an ‘Ozone Friendly Pure Tea’ logo shown above. This Logo can only be applied to all Ceylon tea packs that are packed within the island. Under the 1987 Montreal Protocol all countries were requested to phase out the use of Methyl Bromide an aggressive Ozone depletion substance used in pest management. Only ‘Pure Ceylon Tea’ may carry the logo and not Ceylon teas blended with tea from any other producing country. The island continues to drive these initiatives to ensure that it is at the forefront of ensuring that its teas are safe.
IMPORTANT FACTS REGARDING CEYLON TEAS
International Standards Organisation Statement on Ceylon Teas: To-day with science moving at a speed that sometimes unnerves us and makes consumers concerned about foods that have been tampered with. It is worth noting that in 1997 at the 17th meeting of the International Standards Organisation (I.S.O) seminar. Dr Collier, chairman of the European Tea Technical Committee at that time declared that ‘Ceylon’ teas were the cleanest teas in the world, with special reference to spray residues.
One day the CONSUMER may say STOP! ‘We want real exciting tea, not pretty packaging and glib marketing spiel’.
A summary of various International Research papers that have appeared
Tea and Health: After the initial researches carried out in China and Japan some decades ago to try and define the constituents of tea and what effect it had on consumers, in 1980 the tempo was increased considerably with a large investigation from countries such as the U.S.A., Canada and some European laboratories.
Their findings were summarised at the first International conference in New York in 1991. A large number of findings were discussed covering a wide range of diseases, from Coronary heart disease to various cancers. There were observations that the rate of lung cancer in men in Japan were lower than in the U.S.A., even though Japanese men smoked more cigarettes. Other reports came forward of a lower incidence of stomach and lung cancer in China among tea drinkers. To-day tea is one of the least expensive beverages world wide. It lies second to water in consumption.
A significant paragraph: ‘These findings have been clarified by the demonstration that green and black tea contain specific polyphenols that can act as powerful antioxidants’. The effect in lowering the risk in heart disease and many types of cancer is based on the raised antioxidant level in the body in individuals who drink tea, whereas the conditions leading to these diseases involve abnormal steps of oxidation. The tea polyphenols also modify the intestinal bacterial flora, leading to a decrease of the levels of undesirable bacteria and the maintenance and increase of desirable bacteria. Thus, tea can display a specific antibacterial action and perhaps even a limited but definite effect against specific viruses. Recent results suggest that Alzheimer’s disease may occur less frequently in old people who are regular tea drinkers. These new discoveries in chronic disease prevention may account for the beneficial effect attributed historically to tea, in people suffering from infectious diseases’. John H. Weisburger, Phd, MD(hc), FACN, American Health Foundation.
Caffeine: Tea contains caffeine dependent on the type of tea. A cup of 150 ml may contain 30-50 mg of caffeine, about 1/3rd that found in coffee. Yet this amount of caffeine may account for the stimulating effect reported by Buddhist monks in China and Japan and the slightly pleasantly stimulating effect on mental function.
The concentration is sufficiently low so that it is unlikely that a caffeine overload could occur even in heavy tea drinkers. The same statement cannot be made for heavy coffee drinkers. (Personal comment – I am trying to find out if there has been any work on CTC and Traditional rolling levels of Caffeine). It is believed that decaffeinated tea provides the gustatory and most of the health benefits of normal tea. John H. Weisburger as above.
INSERT TISSA AMARAKOON’S TABLE OF ANTI OXIDANTS
Summary provided by Tissa Amarakoon – Biochemistry division of T.R.I. (TRI = Tea Research Institute, S.L): Assumed for a long time that tea drinking was beneficial to health. The first references appear in ancient Chinese medical chronicles. Proper scientific research has only been started since the 1980’s. These researches have concentrated on three main areas:
1. Prevention of Carcinogengenesis
2. Prevention of Cardiovascular diseases (Heart disease and strokes).
3. Finally anti-bacterial, antifungal and antiviral activity of tea.
Cardiovascular: High risk factors.
High cholesterol levels in blood.
High blood pressure and oxidative modification of lipids.
A study in Norway showed that the cholesterol and blood pressure were reduced by black tea consumption. (Stensvold et al 1992).
A study in Israel showed that cholesterol levels fell slightly with increasing black tea consumption. (Green and Harari 1992).
Similar studies in Yoshimi and Northern Kyushu in Japan revealed that increased green tea consumption was associated with decreased cholesterol concentrations. (Imai and Nakach 1995).
Reduction of serum cholesterol may occur due to decreased absorption of cholesterol from gastro-intestinal tract, under the influence of tea polyphenols. (Ikeda et al 1992).
Cancer: Carcinogenesis is a multi stage process with initiation, promotion and progression stages.
Initiation involves the induction of genetic damage by a chemical agent or other factors such as radiation.
In many studies both black and green tea extracts and components have been tested in prevention of carcinogenesis using animal models. these have shown preventative action. (reviewed Mukhtar et al 1994. – Yang and Wang 1993. – Yang et al 1997).
Epidemiological studies have shown rather more mixed results. Many in China and Japan showed positive results. However one study in the Netherlands showed that black tea consumption had no relationship to cancer. (Golbohm et al 1996)
Antioxidant activity of Tea:
Oxidative damage plays an important role in the initiation of cardiovascular diseases and cancer.
Oxidation of lipids in the low density lipoprotein (LDL) faction of blood facilitate the deposition of lipids on blood vessel walls. this leads to thickening of the wall and a reduction of blood flow.
Oxidative damage to genetic material DNA leads to initiation of cancer.
Tea contains polyphenolic flavonoids as a major component. In vitrio studies have shown that flavonoids act as antioxidants. (Reviewed by Dreosti, 1996. – Hollman et al 1996).
Epidemiological studies also have shown that flavonoid consumption is inversely related to incidence of heart diseases.
Although many ‘in vitro’ studies have demonstrated the antioxidant activity of both black and green tea, only limited studies have shown that tea consumption increases the antioxidant activity inside the body. Studies using Ceylon black tea have shown that it increases antioxidant activity in serum. (Amarakoon and Abeysinghe, 1997). Studies in Italy have shown both black and green tea consumption increase the antioxidant activity in serum. (Scrafini et al, 1996). These results indicate that tea consumption may have a beneficial effect in prevention of cardiovascular diseases and cancer.
Oral health:
The relationship between consumption and dental caries (tooth decay) has been investigated. Caries prevalence is known to be inversely related to fluoride intake. Studies in several countries have shown a significant contribution from tea drinking to daily fluoride intake.
Ceylon teas from 3 different regions (Low, medium and high) contained:
Low 1.0 – 2.0 mg / Litre.
Med 0.8 – 2.2 mg / Litre
High 1.0 – 2.0 mg / Litre respectively. (Karunanayake et al, 1972).
Commercially available teas in Australia: Contained 1.34 mg / Litre (Smid and Kruger 1985)
Commercial teas in India had a range of: 1.55 – 3.21 mg / Litre (Gulati et al, 1993).
Studies in Britain:
0.04 – 2.7 mg / day per person. (Duckworth S.C and Duckworth R.).
Studies have shown that not only fluoride but polyphenols found in tea have an effect on cariogenic bacteria (which cause tooth decay), by reducing their numbers and their ability to attach to the surface of teeth. (Sakanaka et al, 1992. – Otake et al, 1991).
The conclusion is that tea is a health promoting beverage strengthened by these researches and tea could be considered a pleasant natural beverage with health benefits.
Certain facts quoted: John H. Weisburger, Phd, MD(hc), FACN. New York. Harvesting and manufacture:
Tea bush = Camellia Sinensis.
Best tea is made from the top two leaves and a bud but in certain parts of the world they take the top 4 – 6 leaves.
The leaves are weighed and transferred to the factory.
The tea leaves contain a number of desirable elements, including tea polyphenols that are in the cytoplasm, the soluble part of the cells comprising the tea leaves. The cells also contain the enzyme polyphenol oxidise in a discreet part.
When the withered leaves are heated by steam or in a heated pan, the polyphenol oxidase is destroyed. Thus, the original tea polyphenols, composed of a series of catechins and mainly epigallocatechin gallate (EGCG), maintain their original chemical structure, since the oxidative enzyme has been inactivated by heat. Thus, rolling and crushing of the steamed leaves yield green tea, when the processed leaves are dried completely.
On the other hand if the withered leaf is rolled and crushed, essential oils are released and the enzyme polyphenol oxidase begins to oxidize the polyphenols in the leaves. Short incubation (includes fermentation as we call it), yields Oolong tea and longer incubation in the presence of air (again we call it fermentation), oxidizes the tea polyphenols to a black tea, namely theaflavine and therubigens. These reaction are exothermic, and the process is controlled and then stopped by firing.
Mr. Weisburger states that the biochemical oxidation of tea after rolling on cool tables is not ‘fermentation’ and he states that certain Muslim countries are put off drinking black tea because of the name fermented leaf and therefore drink green tea. However it is still called the process of fermentation.
Mr. Weisburger states that research has shown that antioxidants such as vitamin E and to a lesser extent C decrease oxidation. Vitamin E is not present in fruit and vegetables which have the same effect as tea. However they do have an antioxidant called ‘quercetin’, which is a polyphenol and this is what led to the investigation of polyphenols in tea.
Tea antioxidants
The most important compound in green tea is Epigallocatechin gallate (EGCG) = 50 to 60 % of catechins in green tea.
However in black tea it drops to about 12 % during oxidation or fermentation.
The important compounds in black tea are
Theaflavine gallate (TFG) and digallate.
Black tea also contains substantial quantities of thearubigens, more complex polyphenols of less well defined chemical structure.
In conclusion all these investigations and reports build into a positive picture and confirm the original Chinese beliefs all those centuries ago that tea is a beneficial drink, when science was in its infancy. We seem to be finding a constant confirmation of these ancient deductions, combined with hundreds of years of consumption, containing pearls of wisdom. In my opinion, of greater substance than the instantaneous deductions of the 20th. Century about modern processed foods that have not stood that test of time.
The latest work has been carried out on black teas and that is now confirming similar findings for black tea as that found with green teas. The main difference that has been highlighted is the fact that black teas during fermentation convert catechins of green teas to Theaflavins and thearubigins. The theaflavins like catechins contain high levels of anti-oxidants but under certain conditions the theaflavins will be converted to thearubigins which loose much of the anti-oxidants and only retain a low level. If the quality of the tea is high by being plucked during dry periods and the manufacture is undertaken by a skilled tea-maker who does not allow over fermentation to take place then the black teas will retain a high level of theaflavins which contain high levels of anti-oxidants.
Some of the conditions that allow the theaflavins to convert and loose the anti-oxidant advantage are:
1. Poorer quality leaf picked during periods when there are heavy rains or have just been heavy rains.
2. Over fermentation of black teas.
3. Excessive maceration of leaf and resultant high temperatures during manufacture.
It is important for consumers to understand that the drinking of high quality black, green and Silver tips (White) teas is good for them and not the impression that has been put about that only green teas will be of benefit.
Dr. Tissa Amarakoon in his summary of ‘Tea for Health’ booklet gives the total Anti-oxidant capacity of teas
Expressed as the Oxygen Radical Absorance Capacity (ORAC) as micromol of Trolox equivalent per g of dry matter:
Green tea is shown as having 800 and Black tea is shown as having just over 900.
White teas do appear to have a high antioxidant level and there is some suggestion that they have lower levels of caffeine.
Latest Comments About Milk with Tea
A recent paper suggested evidence had been found that it was best to consume tea without the addition of milk. The research seemed to show some evidence that the fats in the milk were being deposited in the linings of arteries in some cases. As yet this is one paper and until it is researched in much greater detail the evidence will not be accepted but I have always suggested that to get the best from a quality tea it is best consumed plain and without the addition of anything including lemon. After all if you require a citrus flavour to your tea drink a Lover’s Leap F.B.O.P. grade seasonal quality tea and you will find the flavour you seek.
Summary of Correspondence received from the TRI on Caffeine levels in Ceylon Teas and the Health Benefits of Black v’s Green Teas
Three letters from 2002 to 2008 were received from Tissa Amarakoon (Deputy Director Research (Technology) at the tea Research Institute of Sri Lanka – Talawakelle in reply to our queries about the subjects below:
The comments below supports my belief that Orthodox large leaf tea grades such as P & O.P. or O.P.1 have lower caffeine levels even if the the differences are not very great.
Caffeine Content in Ortodox or Traditional Tea
Grade of Tea As % wt/wt
O.P (Orange Pekoe) – 1.3
B.O.P. – 2.2
B.O.P.F. (Quality Tea bags) – 3.1
Dust. No.1 – 2.9
Caffeine Content in CTC modern form of agressive manufacture (steel drums with spikes punched from the drum rip and tear at the leaf)
P.F. – 2.2
P.D. – 2.3
Caffeine Content in Orthodox or Traditional Tea
Grade of Tea Mg / 120 ml
O.P (Orange Pekoe) – 33.7
B.O.P. – 56.1
B.O.P.F. (Quality Tea bags) – 77.6
Dust. No – 72.8
Caffeine Content in CTC modern manufacture
P.F. 54.3
P.D. 57.1
Extraction: 2.5g of tea in 120 ml boiling water for 5 minutes.
Tea leaves contain 2 – 5 % wt/wt caffeine. The caffeine content of a typical tea beverage could range from 20 – 70 mg per 170 ml of infusion, with a typical infusion being prepared from 2 to 2.5 g of tea.
Caffeine content in made tea does not depend on the method of processing or vary according to grades. It depends on the amount of caffeine in the starting material (green leaf). However the quantity of caffeine infused in a tea brew depends on particle size. Smaller particles such as the CTC method teas give a more rapid and stronger infusion, whereas larger leaves and uncut leaves lead to a weaker infusion.
Caffeine Content by Production District
Region or District: wt/wt
Nuwara Eliya (High grown) 2.7
Up Country e.g Dimbula 3.3
Mid Country e.g. Kandy 3.7
Low Country e.g. Ruhunu & Sabragamuwa 4.9
These are results taken from made tea and samples do vary.
Reply from Tissa Amarakoon on Health Benefits of Tea
Before answering your specific questions I would like to make a general comment on health benefits of tea. A question very often raised is whether any particular type of tea gives better health benefits than another type of tea?
Most of the health benefits attributed to tea are due to the polyphenols found in tea. However, unlike with drugs, the difference in response to different doses of polyphenols is very small (with drugs a small difference in dose could result in a very big difference in the response). Therefore, teas with higher polyphenol contents give only very slightly better benefits.
1. Black tea v’s Green tea – Review of research on black and green teas shows that both types have similar benefits.
2. Addition of milk – Scientific studies carried out so far have shown that the addition of milk does not reduce the health benefits of tea except for a recent study. In this particular experiment improvement of the function of the inner lining of arteries was studied. It was found that the addition of milk reduced the magnitude of improvement.
3. Do the benefits reduce if brewed leaf is kept in the pot. The answer is no. Studies with populations who practice this habit (such as the Chinese) show that benefits are not reduced.
4. Change of benefits during the seasons – During the dry season higher concentrations of polyphenols are found. However, as mentioned above, changes in benefits due to this are small.
5. Age of the bush from last pruning – With the age of the bush from the last pruning the polyphenol concentration increases. Again the differences in benefits due to this are small.
6. VP v’s Seedling and different clones – As in the above the differences are small.
7. Silver Tips (Silver Needles) – These tips contain more polyphenols than the other leaves. Again the differences due to this fact are very small.
This Summary has been made by Robert Wilson of Robert Wilson’s ‘Ceylon’ Tea and is his own interpretation of certain papers presented to him and may not be reproduced without his express opinion.