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In the whole world, tea is consumed more then any other liquid except water. Tea plays a large part in many cultures, most notably China, Japan, and England. In addition to teas widely recognized health benefits, a high level of " tea culture " has developed in many of these countries. Historically, teas orgins date back to around 2737 BC, when tea was thought to be discovered in China by the Second Emperor, Shen Nung, also known as the Divine Healer. Although originally designed as a detoxifying mediicine, it grew into great social prominence during the Tang Dynasty ( 620-907 AD ) where powdered tea became the fashion of the time, made popular by the nobility. Soon caravans carried Chinese Tea on the Silk Road, trading with India, Turkey and Russia. Around 1610, the Dutch East India Company introduced Chinese Tea to Europe, where the British adapted it, and by the mid 17th century, afternoon tea had become a treasured ritual of the British Nobility. Soon after, the British began developing the tea trade, transplanting it to India in the early 1800's.

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Remarkably, all classes of tea come from the same plant - Camellia sinesis. The different types of tea, Green tea, Black tea, oolong etc., are due to the different manufacturing process of the tea leaves after they are picked. Tea is grown in warm mountainous regions of the world. Most tea is grown in China, Japan, India, Sri Lanka, and to a lesser extent, Russia South America and Africa.

Most people recognize four basic types of tea:

Green Tea non-fermented
Oolong Tea semi-fermented
Black Tea fully fermented
Pu-Erh Tea post fermented

Of course their are many varieties of teas within each catagory, created by the differences in enviromental conditions in which the plant was grown, the time the leaves are harvested, and the way the tea is processed.The most important step in the tea manufacturing process that determines the type of tea produced, is the degree of "fermentation" the leaves are subjected to. "Fermentation" in regards to the tea, refers to how long the tea is allowed to undergo enzymatic oxidation, by allowing the leaves to dry. This enzymatic oxidation is halted by either pan frying, or steaming the leaves before allowing the tea leaves to dry out completely. Teas are then classified due to the degree of this fermentation process.

Modern research has found that green tea has many health benefits too.Green tea contains a relatively high concentration of EGCG (epigallocatechin gallate) proven in lab test to be a powerful antioxidant. These types of antioxidants have been shown to fight viruses, slow the aging process, help protect the heart, lower blood pressure, and fight cancer cells by destroying the free radicals that can cause cell damage. Green tea also boosts the immune system because of it's high levels of polyphenols and flavenoids. Many regions of the world that have regular consumption of green tea as part of their diet, have shown markedly lower cancer rates. Studies are now also showing green tea to be an aid in weight loss too.