by Brooke Baker
While coffee often steals the spotlight here in America, tea is definitely having a moment! The fragrant bags and canisters are popping up in specialty shops across the country and there are sips to please any palette. After all, it was humble tea that provided the spark that lit the fire of the American Revolution! A brief look at the history of this darling drink as well as some of the science surrounding its health benefits, and you’ll be dashing to put on the kettle!
History of Tea in America
Tea first came to America in 1647 during the period when the Dutch still claimed the area of New York, known then as New Amsterdam. This was a full decade before the first advertisements for tea even appeared in London! However, 17 years later, the Dutch surrendered New Amsterdam to the British and tea drinking became more widespread. The colonists boiled more than a million pots of tea per year, thus turning it into a lucrative business.
Britain placed a high tax on tea and other common goods via the Townshend Act. Understandably, colonists were upset about the exorbitantly high rate of taxation on these commonly used items. The Townshend Act was later repealed, but the tax on tea remained. Then, in 1773, British Parliament passed the Tea Act which gave the British East India Company exclusive rights to tea sales in the colonies, cutting out local colonial merchants and effectively creating a monopoly. In addition, the British government used the revenue from this tax to pay salaries to the colonial governors, which had previously been paid by colonists. This eliminated the independent representation of the colonists and set the stage for conflict. On December 16, 1773, 342 chests of imported tea leaves were thrown into the Boston Harbor. That was a LOT of tea! It’s the equivalent of 92,000 pounds or enough to fill over 18.5 million tea bags. The total value of this tea amounted to over a million dollars at today’s value.
Fast forward two hundred years, and while not such a controversial subject anymore, tea is still a favorite drink - hot or iced! Prior to the early 1900s, all tea was brewed from loose leaf tea products. Not surprisingly, two women actually patented the first “tea leaf holder” but had difficulty marketing their invention. So, seven years later, a man made the idea popular and Thomas Sullivan often gets the credit for inventing tea bags in 1908. The first patents, in actuality, were filed in 1901 by Roberta Lawson and Mary McLaren of Milwaukee; we raise a cup to you ladies and thank you for your contribution, even if you didn’t get the credit you deserved at the time! All of the first tea bags were hand-sewn and the now-common rectangular, heat-sealed ones you see today were introduced in 1944.
It may not come as a surprise that iced tea accounts for 85% of the tea consumed in the U.S. While Americans drank cooled tea as far back as the 1800s, iced tea was made popular by Richard Blechnyden at the 1904 St. Louis World’s Fair. At the time, green tea was the most sought-after variety, especially in the Midwest. Blechnyden was looking to promote his new black tea blend, however, temps at the fair were sky high. He had the idea to order two large blocks of ice that he used to chip pieces from and serve his cooled tea refreshingly iced. The drink was a hit and the rest is history. This brings up an interesting point - what exactly is the difference between green, black, and herbal teas?
All “true” tea is made from the processed leaves of the Camellia sinensis plant. Based on when the leaf is harvested and how it is processed, green, black, or oolong tea is created. Green tea is produced by using young tea leaves and is sold without any fermentation or oxidation. After the leaves are withered, they are dried and pan-fired to prevent oxidation. Black tea is made from older leaves that are allowed to wither, are then rolled to release enzymes, and then exposed to the air which causes them to oxidize. This process turns the leaves a deep brown color and intensifies the flavors. Oolong tea is a middle-ground product that allows partial oxidation. Despite the name, herbal “teas” are not true teas. They are made from dried fruits, flowers, and spices but do not contain any Camellia sinensis and are typically caffeine-free.
Next to water, tea is the cheapest beverage humans consume and it is enjoyed by two-thirds of the world’s population. It has long been considered to have health benefits, but recent scientific studies dig a little deeper into some of the miraculous benefits of this drink. Tea has been found to impact skin, prostate, lung, and breast cancer as well as showing promise with esophageal, colon, and liver cancers. Cardiovascular disease, diabetes, and arthritis have also been shown to be impacted by the benefits of green and black teas.
Health Benefits of Tea
As early as 1988, documented studies of tea and cancer prevention started appearing in scientific publications and there are currently over 1,000 such studies that have been published.
Skin Cancer - drinking hot black tea has been shown to significantly lower the risk of squamous cell carcinoma compared to non-tea drinkers. The independent and interactive effects of black tea and citrus peel in squamous cell carcinoma was also studied, and patients who consumed both had a marked decrease in risk. Also, black tea had a protective effect on cutaneous malignant melanoma.
Prostate Cancer - a Chinese study showed the risk of prostate cancer declined in conjunction with patients drinking higher quantities of green tea more frequently and for a longer duration.
Lung Cancer - a study in Uruguay showed a reduced risk of lung cancer in male cigarette smokers and a reduced risk of cancer among non-smoking women with the consumption of green tea. Black tea was also shown to have a protective effect in non-smoking women. In a Taiwanese study, there was a higher risk of lung cancer in smokers who never drank green tea as compared to smokers who drank more than 1 cup/day.
Breast Cancer - consuming more than five cups of green tea/day by patients with Stages I and II breast cancer showed a lower recurrence rate and longer disease-free period compared to those consuming less than four cups/day. Studies have also show a possible late-stage, promotional effect of black tea. The combined results from four studies indicated a reduced risk of breast cancer for those cosuming the highest versus the lowest intake (or none at all) of green tea.
Other cancers - green tea was found to lower the risk of esophageal cancer in a Chinese study. Individuals who consumed more than 10 cups of green tea/day showed remarkable reduction of relative risk for lung, colon, and liver cancers. Black tea has been shown to reduce the incidence of colon cancer in both men and women. Regular consumption of green tea of at least three times/week for more than six consecutive months was related to a reduced risk of colorectal cancers in non-smokers. Drinking green tea was also associated with a moderate reduction in risk for primary liver cancer and pancreatic cancer (when the tea was consumed at lower temperatures).
Diabetes - various studies have shown that tea may affect glucose metabolism and insulin signaling, causing an interest in the overall effect on diabetes. In a large study of American middle-aged and older women, those who consumed more than or equal to four cups/day had a 30% lower risk of developing type 2 diabetes compared with those who were not tea drinkers. A Japanese study revealed that adults who consumed more than or equal to six cups/day of green tea lowered their risk of type 2 diabetes by 33%.
So now that you’ve reached expert-level status, let’s talk about the teas at Thyme in Your Kitchen. We feature Oliver & Pluff, which is a veteran-owned, all-American company that is dedicated to preserving the tradition of time-honored teas. Our selection includes:
Colonial Bohea - the tea that was imported in the largest quantities during colonial times. The blend originated in China and varied widely, but it is a black tea blend. During the Boston Tea Party, 242 of the 342 chests of tea destroyed were Colonial Bohea.
English Breakfast - this hearty black tea blend was popularized by Queen Victoria and is complimented by cream and sugar.
Earl Grey - known for it’s distinctive bergamot flavor and aroma, this black tea blend is a favorite! The bergamot orange is a fragrant citrus fruit and the tea is infused with the oil of the bergamot rind. The end result is a characteristic, but not overly citrus, finish. This blend was introduced in England in the 1880s, went into production in the 1830s, and was named after the British Prime Minister at the time - the 2nd Earl Grey.
Masala Chai - this literally means “mixed-spice tea” and it originated in India. It is a spicy and strong black tea blend with a creamy and sweet finish, with its signature notes of cardamom, cinnamon, and ginger.
Passion Fruit Peach - a refreshing blend of black tea with notes or orange and marigold blossoms in addition to passionfruit peach. Also great iced !
Holiday Blend - the warm, rich aroma of citrus and cinnamon will make your home smell like the holidays as you brew up this black tea blend to share with family and friends!
West Indies Citrus - this is a caffeine-free blend of orange peel, lemongrass, lemon peel and rose hips.
Recipe Corner
Sweet Tea BBQ Chicken
1 cup apple or peach juice
1 c water
1 tsp seafood seasoning (such as Old Bay)
1 tsp paprika
1 tsp garlic powder
1 tsp black pepper
1 chicken (4-5 lbs) cut into pieces or 4-5 lbs bone in, skin on thighs or breasts
1 c prepared BBQ sauce of choice
1/2 cup sweet tea (purchased or home-brewed)
Combine dry seasonings and rub chicken. Place apple or peach juice and water along with rubbed chicken in roaster and bake at 350 degrees for approx 1 hour, or until juices run clear. Whisk BBQ sauce and cooled sweet tea together. Transfer meat to foil lined baking sheet and brush with sauce mixture. Broil for 5-8 minutes to brown or grill over medium heat for 5-8 minutes. Brush with additional sauce, as desired.
Sweet Tea Cake
1 package white cake mix (may be substituted with yellow cake mix )
1 package (3.4 oz) instant vanilla pudding
1 cup strong brewed black tea, cooled
4 large eggs
3/4 cup vegetable oil (may be substituted with canola oil)
1 tsp vanilla extract
Juice and zest of one lemon
1 cup chopped pecans or walnuts (if desired)
Glaze
1/3 cup melted butter
2 T milk or half and half (add more if too thick)
2 c confectioners sugar
Preheat oven to 350 degrees. Grease a 10 inch Bundt or tube cake pan (try our line from Nordic Ware!). Combine all cake ingredients except nuts and mix with handheld mixer for 2 minutes. Add nuts and stir to combine. Pour into prepared pan. Lift filled pan and tap forcefully onto counter 3-4 times to release air bubbles. Bake for 45-50 minutes or until cake tester is clean. In a separate bowl, mix ingredients for glaze until all lumps are gone and set aside. Cool cake in pan for 10 minutes then invert pan to release cake. Pour glaze over cake, allowing to run down sides.
All of our featured teas are of the loose leaf variety for brewing the ultimate, flavorful cup. But not to worry - we also carry a selection of tea balls and strainers so that you’re ready to brew! And while you’re shopping, peruse our collection of gorgeous Chantal kettles (electric and stovetop), as well as sugar servers, creamer containers, honey, mugs, and coasters. Our friendly associates are here to guide you through your “tea era” so be sure to stop by either our Grove City Premium Outlets or downtown Sharon locations today!