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Zhaog Lin
HISTORY OF
MEDICINAL
TEA
Tea
drinking
in
China
has a
history
of
5,000 years;
tea
plantation, 4,000 years.
lt was
later that
the
habit spread
to
Europe (via the "Silk Road") and
Japan.
The
"Patron Saint"
of
tea
Lu Yu of
the Tang Dynasty wrote
the world's first
"bible" on
tea
-
detail
description
of
all
its
properties.
Tea
soon became
a
convenient
base
for other
me-
dicinal ingredients
-
the earliest
record
of
such
teas.
Later
on,
various brand names had
been
designated for various
ingred-
ients; further development saw
many of
these
"teas" that actu-
ally
contain
no more
tea
leaves.
Apart from
vitamin
C,
tea
leaves
contain
polyphenols and
caff-
eine,
a
stimulant and diuretic.
The
combined
effect of
these
two
ingredients
is
enhanced
breathing, stronger heart beats
and
elevated blood
pressure.
Cholesterol levels
are
prevent-
ed
from
rising. As
caffeine
stim-
ulates urine prod-uction, it
is
a
well-known diuretic.
Tea
is also
a
mild
antiseptic; also,
its
tannic
acid
combine with
heavy
metals
forming
insoluble compounds
(not
absorbable).
Green
tea
is
the
unfermented
version;
Oolong,
semi-fermented
but
red
tea
is
fermented, some
heavily,
e.9., Pu
Er.
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