Health benefits of drinking green tea
Antioxidants
Caffeine
Cancer
Cholesterol
Diabetes
Green Tea Diet
Halitosis
Heart Disease
High Blood pressure
Influenza
Oral Hygiene
Osteoporosis
Polyphenols
Weight Loss
Antioxidants
Caffeine
Cancer
Cholesterol
Diabetes
Green Tea Diet
Halitosis
Heart Disease
High Blood pressure
Influenza
Oral Hygiene
Osteoporosis
Polyphenols
Weight Loss
Frequently Asked Questions:
1. Where did tea originate?
2. What are the different types of tea?
3. How is tea processed for consumption?
4. How is tea graded?
5. Does water temperature affect flavor?
6. What is the best method for preparing tea?
7. How should tea be stored?
8. What is the caffeine content in tea?
9. What are the health benefits of drinking tea?
10. What else can tea be used for?
Where did tea originate?
The origins of tea have been debated for centuries; however, the most commonly accepted belief is that
tea bushes (Camellia Sinensis), were discovered in China nearly 5,000 years ago. According to
Chinese legend, in the year 2737 b.c., emperor Shen Nung was travelling with his court to view his
distant lands. As the caravan stopped for rest, the servants boiled water for the court to consume.
Dried tea leaves from a nearby bush had fallen into the boiling water. As a renowned scholar, the
emperor was curious in this new infusion. To his delight, he discovered a pleasant tasting beverage in
what is now known as tea.
What are the different types of tea?
All tea comes from the evergreen tea bush (Camellia Sinensis). The following terms only describe tea
leaves after they are harvested from the tea bush and processed for consumption.
Green Tea
Oxidization is a chemical reaction that takes place when tea leaves are picked and begin to wither and
die. Green tea is not allowed to oxidize and is quickly dried, pan-fried or oven fired to dehydrate the tea
leaves for storage. This process retains many of the polyphenols, catechins, and flavonoids that are
associated with the health benefits of drinking green tea.
Black Tea
Black tea is allowed to oxidize which “ripens” the tea and creates a deep, rich, robust flavor with
uniqueness based on the tea grower’s knowledge and skill. The oxidation process is commonly
referred to as fermentation. This is technically incorrect because "fermentation" is a process in which
yeast is converted into alcohol and sugar is converted to and released as carbon dioxide gas.
Oolong Tea
Oolong tea falls somewhere between green tea and black tea in the amount of time the tea leaves are
allowed to oxidize. Two terms often used to describe oolong tea are “green” and “amber” style. The
“amber” styles are allowed to oxidize slightly more than the “green style” oolong tea. This results in a
variety of smooth teas available that bear the makers style and tradition.
White Tea
White tea is picked before the leaf buds fully open and are still covered with fine silky hairs. The
delicate buds are quickly air dried to produce some of the rarest and most expensive tea available.
White tea is said to have three time more antioxidants than green or black tea. Researchers for some
of the large cosmetic companies have become very interested in white tea in recent years. The
polyphenols in white tea have been shown to be very effective in mopping up free radicals that can lead
to aging, and wrinkles, and sagging skin.
Pu-erh
Pu-erh tea comes from the Yunnan province in China. Pu-erh tea has a distinct earthy aroma. This type
of tea differs from other formed black tea because it is allowed to grow a thin layer of mold on the
leaves. Of course these are harmless cultures and are reputably known in China for their medicinal
effects. This makes sense because the antibiotic penicillin was first discovered through mold cultures.
Formed or Compressed Tea
This could either refer to green tea or black tea that is pressed into tea bricks, medallions, balls or other
impressions. In ancient times, this was necessary to keep compact for storage on long voyages by ship
or camel. It also preserved the tea during these long journeys because the tea was so tightly packed
that it sealed out air that would otherwise degrade the tea.
Flavored Tea
Flavored tea is black tea that's soaked in natural or artificial flavors. Today there are too many flavors to
list. The most notable is Earl Grey, which is flavored with the oil of bergamot.
Herbal Tea
Herbal tea or herb tea is not really tea at all, since they do not contain leaves from the tea bush
(Camellia Sinensis). Herbal teas are made from seeds, roots, flowers, or other parts of plants and
herbs. They are often blended to make unique tasting infusions. Medicinal teas are herbal teas that are
used for the treatment of ailments. These teas are gaining acceptance in western culture.
How is tea processed for consumption?
Harvesting tea leaves is still done by hand in most countries. This labor-intensive process is necessary
for selecting only the finest quality tea. The harvested leaves are then processed in one of two ways:
(1) Orthodox
The orthodox method of processing black tea begins by allowing the freshly picked leaves to wither and
become limp. This is done so the leaves can be rolled without breaking. Hand rolling is only done on
select high quality teas. Today, rolling is done with machinery to improve production and lower costs.
The rolling process helps activate some of the chemicals found naturally within the leaves of the tea
bush and further promotes oxidization. The oxidization is allowed to continue for an amount of time that
is characteristic for different varieties and producing countries. After the oxidization is complete, the tea
leaves are heated or “fired.” This stops further oxidization by dehydrating the leaves. Oolong tea is
produced similar to black tea except the tea is only partially oxidized. Different characteristics can be
achieved by varying the oxidation period. Green tea is not allowed to oxidize at all and some varieties
are simply harvested, steamed, and fired. White tea is not processed at all, but rather picked, and
gently air dried.
(2) CTC
CTC stands for “Cut, Turn, Curl” or “Crush, Tear, Curl” depending on who you ask. It is used primarily for
lower grades of tea leaves. Tea connoisseurs show little interest in this method of processing because
the mechanized process does not merit the careful handling of some of today’s exotic teas. However,
the CTC process can quickly produce high volumes of adequate quality tea for considerably less cost to
the consumer. Teas processed in this fashion infuse rapidly and offer strong, robust flavor.
How is tea graded?
Tea grading has not been standardized between major growing countries. Tea grading is primarily
used by the estates for segregating various teas during the manufacturing process. However, there are
many acronyms that are loosely used to describe various teas. Grading terminology also differs when
describing green tea, black tea, and oolong tea. Therefore, these terms are briefly discussed in their
general uses. Keep in mind that a tea’s grade does not necessarily indicate flavor or quality. Other
factors such as origin, soil, rainfall, elevation, the particular “flush” or picking season combined with the
harvesting and manufacturing process all lend a hand in providing tea its unique flavor.
D – Dust
The smallest of particles left after sifting. Often used in tea bags to infuse rapidly and make a strong
and robust brew.
F – Fanning
Very small, broken leaf, slightly larger than dust.
S – Souchong
The largest leaves located closest to the bottom of the branch. These course leaves are twisted
lengthwise and often used for various Chinese smoked teas.
P or PEK – Pekoe
Pekoe grade tea leaves are slightly less coarse and smaller than souchong
OP – Orange Pekoe
Orange Pekoe grades are leaves plucked from near the end of a branch. Besides the buds and
flowers, they are youngest and smallest of tea leaves on a branch.
BOP – Broken Orange Pekoe
The leaves in broken grades of orange pekoe tea are reduced in size usually by machine. This allows
for more surface area, causing the tea to infuse faster than whole leaf varieties.
FOP – Flowery Orange Pekoe
This orange pekoe grade also includes some “tips” or leaf buds.
FBOP – Flowery Broken Orange Pekoe
This grade of tea would refer to broken orange pekoe with the addition of a small portion of “tips.”
GFOP – Golden Flowery Orange Pekoe
Often referred to flowery orange pekoe with “tips” and flowers that are golden in color.
TGFOP – Tippy Golden Flowery Orange Pekoe
A larger ratio of golden tips would be included in this classification of flowery orange pekoe.
FTGFOP – Finest Tippy Golden Flowery Orange Pekoe
Tea falling into this classification are usually a premier estate’s finest teas. Mostly comprised of golden
flowers, leaf buds, and the youngest tea leaves.
Does water temperature affect flavor?
Tea should be prepared using fresh drawn tap water that has come to boil. Personal preference and
taste is always the rule but some general guidelines should be followed. The boiling point of water is
212 degrees Fahrenheit. Black tea is best when steeped in 180 - 200 degrees Fahrenheit for 3-5
minutes. Green tea and Oolong tea are more fragile and require water that has cooled to at least 180
degrees Fahrenheit. Steep time for green tea and oolong tea should also be decreased to 2-3
minutes. Excessive water temperature can cause tea to become bitter regardless of variety. Tea can
be infused a second or third time by increasing the water temperature from those listed above.
See also: brewing the perfect cup of tea
What is the best method for preparing tea?
Methods of preparing tea are a matter of choice and personal preference. There is no "right" way,
however, there are many customs and rituals that are associated with drinking tea that have stemmed
from every culture. Those who wish to learn and follow these rituals, can often discover new
experiences associated with the long history of tea.
Loose leaf in a teapot – This method of brewing tea allows for maximum freedom for the leaves to
unfurl. This makes for a stronger, more flavorful cup. The disadvantages are removing the leaves, and
cleaning the teapot after brewing. If the tea is not served and allowed to infuse longer than necessary,
the tea can become bitter.
The tea ball – Most tea balls are made from aluminum or stainless steel mesh to hold the tea in place.
This allows for easier cleanup of the leaves. However, there is usually insufficient space for the tea
leaves to expand and prevents water from circulating freely around the tea leaves. Tea balls vary in
sizes from one to three inches.
Stainless-steel mesh infuser – This method is similar to the tea ball, however, handles were added
for easier handling and cleaning. The same disadvantages hold true for the mesh infuser as do for tea
balls.
Basket filters – Basket filters that fit most teacups and mugs can be used to make individual cups of
tea. They are made from plastic, stainless steel, or decorative ceramics. Basket filters are also
available to fit inside teapots. This method of brewing tea allows the leaves to circulate freely. It also
makes cleanup and disposal easy. The downfall is that not all baskets fit all teapots.
Tea socks – Tea socks are a fabric enclosure and perform similar to the basket filters. The
disadvantages are that they stain and can retain the flavor and odor of previous batches. If you switch
between green tea and black tea this would not be favorable.
Tea press – The tea press is a glass enclosure with a mesh plunger that allows the leaves to circulate
freely while brewing and allows for compacting them to the bottom before pouring. Tea presses are
available in 2, 4, and 6-cup sizes. Be sure to size correctly for your needs.
Brewing machines – Most coffee-brewing machine’s heat the water temperature near boiling.
Although this works well for coffee beans it’s not suited for brewing fine tasting green tea or oolong tea.
Specifically designed tea brewing machines are now coming onto the market but at a premium cost.
How should tea be stored?
The biggest enemies of tea are air, moisture, light and heat. These elements cause degradation, which
adversely affects tea flavor. Tea can be stored for up to six years when stored in vacuum-packed bags,
however, this is not practical for tea consumers. Therefore, tea should be stored in an airtight container
that does not allow light to penetrate through. Stored this way at room temperature, tea can be kept for
up to a year without any ill affects on flavor.
What is the caffeine content in tea?
Tea can have a wide range of caffeine. Black tea, typically has the most caffeine and usually falls in the
range of 45-60 milligrams of caffeine per 8 ounce cup. The average cup of oolong tea contains about
35-45 milligrams, 10 to 15 milligrams less caffeine than black tea. Green tea and white generally
contain less than 20 milligrams of caffeine. Comparatively, a cup of coffee has 100 to 200 milligrams
and soda can have between 40 and 80 milligrams of caffeine.
Steeping tea for 30 seconds and pouring off the water can eliminate 80% of the caffeine.
Decaffeinated teas are available however, this process can adversely affect their true flavor.
What are the health benefits of drinking tea?
Tea contains many health-related compounds. Green tea and white tea are not oxidized and contain
the highest ratio of antioxidants and therefore, are considered to be the “healthiest”. There are many
studies that have conducted over the last few decades, but researchers are only now beginning to state
claims of the health benefits of drinking tea. What the Chinese and Japanese have known for centuries,
western medical practitioners are now validating. Some of the health benefits that are now being
examined from consuming tea:
Reduced cholesterol levels
Lowering blood sugar
Lowering blood pressure
Increased immunity by raising white blood cell counts
Anti-viral properties
Anti-bacterial properties
Cancer prevention
Prevention of heart disease
Prevention of Osteoporosis
Prevention of cavities and reduced plaque
Suppressing the effects of Aging
Providing essential vitamins and minerals
Aiding in proper digestion
Increased hydration through the consumption of more water
Articles about the health benefits of tea
Black tea may reduce bad cholesterol
Black Tea may stop bad breath
Green tea or Black tea? Which is healthier?
Green tea benefits health - NBC news report
The Book of Tea - by Kakuzo Okakura
What else can tea be used for?
Tea can be used as garden fertilizer or compost.
Tea can be used to sooth puffy eyes by placing used tea bags over them.
Tea can be added to herbal bath mixes for skin care.
Tea can relieve sunburn by applying a tea soaked compress.
Tea can be used to relieve the itch from mosquito bites.
Tea can be use for cooking.
Tea can be used as a fabric dye.
1. Where did tea originate?
2. What are the different types of tea?
3. How is tea processed for consumption?
4. How is tea graded?
5. Does water temperature affect flavor?
6. What is the best method for preparing tea?
7. How should tea be stored?
8. What is the caffeine content in tea?
9. What are the health benefits of drinking tea?
10. What else can tea be used for?
Where did tea originate?
The origins of tea have been debated for centuries; however, the most commonly accepted belief is that
tea bushes (Camellia Sinensis), were discovered in China nearly 5,000 years ago. According to
Chinese legend, in the year 2737 b.c., emperor Shen Nung was travelling with his court to view his
distant lands. As the caravan stopped for rest, the servants boiled water for the court to consume.
Dried tea leaves from a nearby bush had fallen into the boiling water. As a renowned scholar, the
emperor was curious in this new infusion. To his delight, he discovered a pleasant tasting beverage in
what is now known as tea.
What are the different types of tea?
All tea comes from the evergreen tea bush (Camellia Sinensis). The following terms only describe tea
leaves after they are harvested from the tea bush and processed for consumption.
Green Tea
Oxidization is a chemical reaction that takes place when tea leaves are picked and begin to wither and
die. Green tea is not allowed to oxidize and is quickly dried, pan-fried or oven fired to dehydrate the tea
leaves for storage. This process retains many of the polyphenols, catechins, and flavonoids that are
associated with the health benefits of drinking green tea.
Black Tea
Black tea is allowed to oxidize which “ripens” the tea and creates a deep, rich, robust flavor with
uniqueness based on the tea grower’s knowledge and skill. The oxidation process is commonly
referred to as fermentation. This is technically incorrect because "fermentation" is a process in which
yeast is converted into alcohol and sugar is converted to and released as carbon dioxide gas.
Oolong Tea
Oolong tea falls somewhere between green tea and black tea in the amount of time the tea leaves are
allowed to oxidize. Two terms often used to describe oolong tea are “green” and “amber” style. The
“amber” styles are allowed to oxidize slightly more than the “green style” oolong tea. This results in a
variety of smooth teas available that bear the makers style and tradition.
White Tea
White tea is picked before the leaf buds fully open and are still covered with fine silky hairs. The
delicate buds are quickly air dried to produce some of the rarest and most expensive tea available.
White tea is said to have three time more antioxidants than green or black tea. Researchers for some
of the large cosmetic companies have become very interested in white tea in recent years. The
polyphenols in white tea have been shown to be very effective in mopping up free radicals that can lead
to aging, and wrinkles, and sagging skin.
Pu-erh
Pu-erh tea comes from the Yunnan province in China. Pu-erh tea has a distinct earthy aroma. This type
of tea differs from other formed black tea because it is allowed to grow a thin layer of mold on the
leaves. Of course these are harmless cultures and are reputably known in China for their medicinal
effects. This makes sense because the antibiotic penicillin was first discovered through mold cultures.
Formed or Compressed Tea
This could either refer to green tea or black tea that is pressed into tea bricks, medallions, balls or other
impressions. In ancient times, this was necessary to keep compact for storage on long voyages by ship
or camel. It also preserved the tea during these long journeys because the tea was so tightly packed
that it sealed out air that would otherwise degrade the tea.
Flavored Tea
Flavored tea is black tea that's soaked in natural or artificial flavors. Today there are too many flavors to
list. The most notable is Earl Grey, which is flavored with the oil of bergamot.
Herbal Tea
Herbal tea or herb tea is not really tea at all, since they do not contain leaves from the tea bush
(Camellia Sinensis). Herbal teas are made from seeds, roots, flowers, or other parts of plants and
herbs. They are often blended to make unique tasting infusions. Medicinal teas are herbal teas that are
used for the treatment of ailments. These teas are gaining acceptance in western culture.
How is tea processed for consumption?
Harvesting tea leaves is still done by hand in most countries. This labor-intensive process is necessary
for selecting only the finest quality tea. The harvested leaves are then processed in one of two ways:
(1) Orthodox
The orthodox method of processing black tea begins by allowing the freshly picked leaves to wither and
become limp. This is done so the leaves can be rolled without breaking. Hand rolling is only done on
select high quality teas. Today, rolling is done with machinery to improve production and lower costs.
The rolling process helps activate some of the chemicals found naturally within the leaves of the tea
bush and further promotes oxidization. The oxidization is allowed to continue for an amount of time that
is characteristic for different varieties and producing countries. After the oxidization is complete, the tea
leaves are heated or “fired.” This stops further oxidization by dehydrating the leaves. Oolong tea is
produced similar to black tea except the tea is only partially oxidized. Different characteristics can be
achieved by varying the oxidation period. Green tea is not allowed to oxidize at all and some varieties
are simply harvested, steamed, and fired. White tea is not processed at all, but rather picked, and
gently air dried.
(2) CTC
CTC stands for “Cut, Turn, Curl” or “Crush, Tear, Curl” depending on who you ask. It is used primarily for
lower grades of tea leaves. Tea connoisseurs show little interest in this method of processing because
the mechanized process does not merit the careful handling of some of today’s exotic teas. However,
the CTC process can quickly produce high volumes of adequate quality tea for considerably less cost to
the consumer. Teas processed in this fashion infuse rapidly and offer strong, robust flavor.
How is tea graded?
Tea grading has not been standardized between major growing countries. Tea grading is primarily
used by the estates for segregating various teas during the manufacturing process. However, there are
many acronyms that are loosely used to describe various teas. Grading terminology also differs when
describing green tea, black tea, and oolong tea. Therefore, these terms are briefly discussed in their
general uses. Keep in mind that a tea’s grade does not necessarily indicate flavor or quality. Other
factors such as origin, soil, rainfall, elevation, the particular “flush” or picking season combined with the
harvesting and manufacturing process all lend a hand in providing tea its unique flavor.
D – Dust
The smallest of particles left after sifting. Often used in tea bags to infuse rapidly and make a strong
and robust brew.
F – Fanning
Very small, broken leaf, slightly larger than dust.
S – Souchong
The largest leaves located closest to the bottom of the branch. These course leaves are twisted
lengthwise and often used for various Chinese smoked teas.
P or PEK – Pekoe
Pekoe grade tea leaves are slightly less coarse and smaller than souchong
OP – Orange Pekoe
Orange Pekoe grades are leaves plucked from near the end of a branch. Besides the buds and
flowers, they are youngest and smallest of tea leaves on a branch.
BOP – Broken Orange Pekoe
The leaves in broken grades of orange pekoe tea are reduced in size usually by machine. This allows
for more surface area, causing the tea to infuse faster than whole leaf varieties.
FOP – Flowery Orange Pekoe
This orange pekoe grade also includes some “tips” or leaf buds.
FBOP – Flowery Broken Orange Pekoe
This grade of tea would refer to broken orange pekoe with the addition of a small portion of “tips.”
GFOP – Golden Flowery Orange Pekoe
Often referred to flowery orange pekoe with “tips” and flowers that are golden in color.
TGFOP – Tippy Golden Flowery Orange Pekoe
A larger ratio of golden tips would be included in this classification of flowery orange pekoe.
FTGFOP – Finest Tippy Golden Flowery Orange Pekoe
Tea falling into this classification are usually a premier estate’s finest teas. Mostly comprised of golden
flowers, leaf buds, and the youngest tea leaves.
Does water temperature affect flavor?
Tea should be prepared using fresh drawn tap water that has come to boil. Personal preference and
taste is always the rule but some general guidelines should be followed. The boiling point of water is
212 degrees Fahrenheit. Black tea is best when steeped in 180 - 200 degrees Fahrenheit for 3-5
minutes. Green tea and Oolong tea are more fragile and require water that has cooled to at least 180
degrees Fahrenheit. Steep time for green tea and oolong tea should also be decreased to 2-3
minutes. Excessive water temperature can cause tea to become bitter regardless of variety. Tea can
be infused a second or third time by increasing the water temperature from those listed above.
See also: brewing the perfect cup of tea
What is the best method for preparing tea?
Methods of preparing tea are a matter of choice and personal preference. There is no "right" way,
however, there are many customs and rituals that are associated with drinking tea that have stemmed
from every culture. Those who wish to learn and follow these rituals, can often discover new
experiences associated with the long history of tea.
Loose leaf in a teapot – This method of brewing tea allows for maximum freedom for the leaves to
unfurl. This makes for a stronger, more flavorful cup. The disadvantages are removing the leaves, and
cleaning the teapot after brewing. If the tea is not served and allowed to infuse longer than necessary,
the tea can become bitter.
The tea ball – Most tea balls are made from aluminum or stainless steel mesh to hold the tea in place.
This allows for easier cleanup of the leaves. However, there is usually insufficient space for the tea
leaves to expand and prevents water from circulating freely around the tea leaves. Tea balls vary in
sizes from one to three inches.
Stainless-steel mesh infuser – This method is similar to the tea ball, however, handles were added
for easier handling and cleaning. The same disadvantages hold true for the mesh infuser as do for tea
balls.
Basket filters – Basket filters that fit most teacups and mugs can be used to make individual cups of
tea. They are made from plastic, stainless steel, or decorative ceramics. Basket filters are also
available to fit inside teapots. This method of brewing tea allows the leaves to circulate freely. It also
makes cleanup and disposal easy. The downfall is that not all baskets fit all teapots.
Tea socks – Tea socks are a fabric enclosure and perform similar to the basket filters. The
disadvantages are that they stain and can retain the flavor and odor of previous batches. If you switch
between green tea and black tea this would not be favorable.
Tea press – The tea press is a glass enclosure with a mesh plunger that allows the leaves to circulate
freely while brewing and allows for compacting them to the bottom before pouring. Tea presses are
available in 2, 4, and 6-cup sizes. Be sure to size correctly for your needs.
Brewing machines – Most coffee-brewing machine’s heat the water temperature near boiling.
Although this works well for coffee beans it’s not suited for brewing fine tasting green tea or oolong tea.
Specifically designed tea brewing machines are now coming onto the market but at a premium cost.
How should tea be stored?
The biggest enemies of tea are air, moisture, light and heat. These elements cause degradation, which
adversely affects tea flavor. Tea can be stored for up to six years when stored in vacuum-packed bags,
however, this is not practical for tea consumers. Therefore, tea should be stored in an airtight container
that does not allow light to penetrate through. Stored this way at room temperature, tea can be kept for
up to a year without any ill affects on flavor.
What is the caffeine content in tea?
Tea can have a wide range of caffeine. Black tea, typically has the most caffeine and usually falls in the
range of 45-60 milligrams of caffeine per 8 ounce cup. The average cup of oolong tea contains about
35-45 milligrams, 10 to 15 milligrams less caffeine than black tea. Green tea and white generally
contain less than 20 milligrams of caffeine. Comparatively, a cup of coffee has 100 to 200 milligrams
and soda can have between 40 and 80 milligrams of caffeine.
Steeping tea for 30 seconds and pouring off the water can eliminate 80% of the caffeine.
Decaffeinated teas are available however, this process can adversely affect their true flavor.
What are the health benefits of drinking tea?
Tea contains many health-related compounds. Green tea and white tea are not oxidized and contain
the highest ratio of antioxidants and therefore, are considered to be the “healthiest”. There are many
studies that have conducted over the last few decades, but researchers are only now beginning to state
claims of the health benefits of drinking tea. What the Chinese and Japanese have known for centuries,
western medical practitioners are now validating. Some of the health benefits that are now being
examined from consuming tea:
Reduced cholesterol levels
Lowering blood sugar
Lowering blood pressure
Increased immunity by raising white blood cell counts
Anti-viral properties
Anti-bacterial properties
Cancer prevention
Prevention of heart disease
Prevention of Osteoporosis
Prevention of cavities and reduced plaque
Suppressing the effects of Aging
Providing essential vitamins and minerals
Aiding in proper digestion
Increased hydration through the consumption of more water
Articles about the health benefits of tea
Black tea may reduce bad cholesterol
Black Tea may stop bad breath
Green tea or Black tea? Which is healthier?
Green tea benefits health - NBC news report
The Book of Tea - by Kakuzo Okakura
What else can tea be used for?
Tea can be used as garden fertilizer or compost.
Tea can be used to sooth puffy eyes by placing used tea bags over them.
Tea can be added to herbal bath mixes for skin care.
Tea can relieve sunburn by applying a tea soaked compress.
Tea can be used to relieve the itch from mosquito bites.
Tea can be use for cooking.
Tea can be used as a fabric dye.
Tea Resources: Tea Types, Brewing Tea, Health Benefits, Tea Grading, Tea Terminology, Tea Glossary
Imperial Tea Garden Home Page
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