types of tea essay

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• Introduction

History of the tea trade

Classification of teas.

• Fermentation
• Sorting and grading
• Instant tea

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• Table Of Contents

tea , beverage produced by steeping in freshly boiled water the young leaves and leaf buds of the tea plant , Camellia sinensis . Two principal varieties are used, the small-leaved China plant ( C. sinensis variety sinensis ) and the large-leaved Assam plant ( C. sinensis variety assamica ). Hybrids of these two varieties are also grown. The leaves may be fermented or left unfermented.

According to legend , tea has been known in China since about 2700 bce . For millennia it was a medicinal beverage obtained by boiling fresh leaves in water, but around the 3rd century ce it became a daily drink, and tea cultivation and processing began. The first published account of methods of planting, processing, and drinking came in 350 ce . Around 800 the first seeds were brought to Japan , where cultivation became established by the 13th century. Chinese from Amoy brought tea cultivation to the island of Formosa (Taiwan) in 1810. Tea cultivation in Java began under the Dutch, who brought seeds from Japan in 1826 and seeds, workers, and implements from China in 1833.

In 1824 tea plants were discovered in the hills along the frontier between Burma and the Indian state of Assam. The British introduced tea culture into India in 1836 and into Ceylon (Sri Lanka) in 1867. At first they used seeds from China, but later seeds from the Assam plant were used.

The Dutch East India Company carried the first consignment of China tea to Europe in 1610. In 1669 the English East India Company brought China tea from ports in Java to the London market. Later, teas grown on British estates in India and Ceylon reached Mincing Lane, the centre of the tea trade in London. By the late 19th and early 20th centuries, tea growing had spread to Russian Georgia, Sumatra, and Iran and extended to non-Asian countries such as Natal, Malawi , Uganda , Kenya , Congo, Tanzania , and Mozambique in Africa, to Argentina , Brazil, and Peru in South America , and to Queensland in Australia.

Teas are classified according to region of origin, as in China, Ceylon, Japanese, Indonesian, and African tea, or by smaller district, as in Darjeeling , Assam, and Nilgris from India, Uva and Dimbula from Sri Lanka, Keemun from Chi-men in China’s Anhwei Province, and Enshu from Japan.

Teas are also classified by the size of the processed leaf. Traditional operations result in larger leafy grades and smaller broken grades. The leafy grades are flowery pekoe (FP), orange pekoe (OP), pekoe (P), pekoe souchong (PS), and souchong (S). The broken grades are: broken orange pekoe ( BOP ), broken pekoe (BP), BOP fanning, fannings, and dust. Broken grades usually have substantial contributions from the more tender shoots, while leafy grades come mainly from the tougher and maturer leaves. In modern commercial grading, 95 to 100 percent of production belongs to broken grades, whereas earlier a substantial quantity of leafy grades was produced. This shift has been caused by an increased demand for teas of smaller particle size, which produce a quick, strong brew.

The most important classification is by the manufacturing process, resulting in the three categories of fermented (black), unfermented (green), and semifermented (oolong or pouchong). Green tea is usually produced from the China plant and is grown mostly in Japan, China, and to some extent Malaysia and Indonesia . The infused leaf is green, and the liquor is mild, pale green or lemon-yellow, and slightly bitter. Black tea, by far the most common type produced, is best made from Assam or hybrid plants. The infused leaf is bright red or copper coloured, and the liquor is bright red and slightly astringent but not bitter, bearing the characteristic aroma of tea. Oolong and pouchong teas are produced mostly in southern China and Taiwan from a special variety of the China plant. The liquor is pale or yellow in colour, as in green tea, and has a unique malty, or smoky, flavour.

Processing the leaf

In tea manufacture, the leaf goes through some or all of the stages of withering, rolling, fermentation, and drying. The process has a twofold purpose: (1) to dry the leaf and (2) to allow the chemical constituents of the leaf to produce the quality peculiar to each type of tea.

The best-known constituent of tea is caffeine , which gives the beverage its stimulating character but contributes only a little to colour, flavour, and aroma. About 4 percent of the solids in fresh leaf is caffeine, and one teacup of the beverage contains 60 to 90 milligrams of caffeine. The most important chemicals in tea are the tannins , or polyphenols, which are colourless, bitter-tasting substances that give the drink its astringency. When acted upon by an enzyme called polyphenol oxidase, polyphenols acquire a reddish colour and form the flavouring compounds of the beverage. Certain volatile oils contribute to the aroma of tea, and also contributing to beverage quality are various sugars and amino acids.

Only black tea goes through all stages of the manufacturing process. Green tea and oolong acquire their qualities through variations in the crucial fermentation stage.

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Everything You Need to Know About Different Types of Tea

From oolong to matcha to masala chai, the world of tea can be daunting. Here's how to navigate the many types of tea out there if you're just starting.

Do you like tea? Of course you do. Even if it's not, like, your thing , it's hard to deny the soothing and comforting properties of a warm cup of fragrant tea. Known as chai in many parts of the world, tea is one of the world's most popular drinks and is grown on every continent, save Antarctica.

Tea is a generous drink. With only a third or so the caffeine of coffee, it offers a gentler path to a morning jolt, allowing you to drink more and more often — especially good as many tea leaves can be steeped several times before depleting their flavor. Different types of tea are also rich in a substance called l-theanine, an amino acid that studies have linked with feelings of calm and well-being. Research continues to shed light on the health benefits of tea, confirming what I’ve been telling the people who attend my tea talks and classes for years: good tea makes you feel good.

That's really all you need to know to get started drinking different types of tea. With hundreds of styles and varieties made across the world, and about as many methods of brewing it, there's no right or wrong way to enjoy a cup of tea. It does, however, help to know some basics when navigating a category this vast. Tea is the world's most popular drink behind water after all, and is grown on every continent, save Antarctica.

Every type of tea — green, black, oolong, and then some — is a product of the same plant, a shrub called Camellia sinensis that's native to a band of subtropical land stretching from eastern India through northern Laos and Vietnam into southwestern China. The differences in flavor come down to nuances of plant variety, growing conditions, and processing style. ( Herbal and grain teas are a separate story — more on those down below.) You can group most "true" teas into a few broad categories based on processing method. Here's how to make sense of it all.

Just like slicing open an apple, plucking a tea leaf starts the clock on a complex set of oxidative and enzymatic reactions that ends with brown plant tissue and distinctly different flavors and aromas from when the leaf was first picked. The goal of making green tea is to halt these reactions as quickly as possible, preserving the leaf's vegetal flavor. Green teas can taste like spring peas, fresh cut grass, gently toasted hazelnut, and even brackish seaweed floating in broth. Quality greens are intensely aromatic and sweet on the tongue.

Studies suggest that stopping the oxidation process early during tea production can result in a high concentration of polyphenols — potent antioxidants that offer a range of health benefits. More research is needed, however, to draw a definitive conclusion, so drink green tea for the taste or experience. I enjoy Japanese styles like sencha and gyokuro , which possess a deep umami sweetness, as well as lighter Chinese styles like bi luo chun and tai ping hou kui , the latter of which is made of large alluring leaves pressed flat as a bookmark.

If you let fresh tea leaves oxidize all the way, then proceed with drying them, you get green tea's opposite: black tea. That oxidation, along with careful rolling and kneading of the leaves, develops malty and tannic compounds along with fruity and chocolate flavors. Black tea processing also leads to stronger flavors and fuller body across the board, which is why it takes so well to milk (fresh or condensed), sugar, honey, spices, and — my favorite — a spoonful of raspberry jam, Russian style.

Black tea from China was the preferred drink of Britons in the 19th century as it was less likely to mold on long ocean voyages. When planters in British colonies in India, Sri Lanka, and Kenya struggled to figure out how to process all the types of tea they'd stolen from China and conscripted natives to plant on their home soil, black tea was the style they converted to mass production. To this day, the Indian regions of Assam and Darjeeling produce some of the world's most recognized black tea; the former especially brisk and malty, the latter famously nuanced and delicate. Chinese black tea styles like mao feng and keemun yield baked plum and chocolate flavors. But my ride-or-die black teas come from Taiwan. Cultivars from the Sun Moon Lake region are outrageously aromatic, full of ripe cherry and spice, and a body so rich you'd swear there was sugar mixed in.

If green teas are barely oxidized, and black teas are almost completely oxidized, oolong teas lie in between. Oolongs vastly range in flavor and aroma depending on idiosyncratic differences in how they're processed. Like making the perfect omelet, the steps to wither, knead, fire, roll, dry, and roast oolong take a day to learn but a lifetime to master. The category is so complex and poorly understood in the West that there's not even an English word for it; the closest translation of the Mandarin "wu long" is "dark dragon," a reference to the serpentine shape of certain oolong tea styles made in Fujian Province.

In Taiwan, high mountain oolongs may look almost as green as green tea, but tiny nudges of oxidation have transformed crisp and grassy flavors into creamy, buttery ones with a strong floral lilt. Delicate bao zhong from the north of the island is intensely redolent of jasmine, while older styles like dong ding and tieguanyin are more oxidized and consequently nutty, trading the high aromatics of their less oxidized peers for richer body and a long lasting finish. In China, roasting oolong is as important a skill as making it. Heavily roasted oolongs from the Wuyi cliffs smolder with whisky-like flavors of caramel, leather, and a touch of mineral brine.

Where oolongs are all about intensive processing, white teas emphasize letting nature take its course. Plucked tea leaves are air dried with minimal processing, either in the sun or with powerful air vents. As they dry, the leaves undergo a slight oxidation, developing a rich, creamy body and subtle floral flavors. With the exception of coarser leaf grades like gong mei and shou mei , white teas are pretty delicate. Silver needle is made exclusively from unopened buds and is the most delicate of all, with a marshmallowy sweetness and aroma of fresh linens. Bai mu dan , also called white peony, is more overtly floral.

The word "chai" has different meanings throughout the world. In Hindi, the word "chai" translates to "tea," originating from the Chinese word for tea, "cha." If you've ever said the phrase "chai tea," you were literally saying "tea tea." Masala Chai , a creamy and fragrant drink made by brewing black tea with spices, herbs, milk, and sugar, is a beloved treat throughout Southeast Asia. In Western cultures, this beverage is commonly known simply as "chai" and is typically flavored with aromatic baking spices such as cinnamon, cardamom, and clove. It is often served as an indulgent latte made with velvety steamed milk, similar to espresso-based drinks.

Fermented and aged tea

A number of traditional teas are aged for months, years, or even decades before drinking. While green teas and lighter oolongs are best enjoyed fresh, several white, black, and oolong styles can develop new depths with age. There are also teas that undergo bacterial and fungal activity during aging, thanks to processing methods that don't completely kill off the microscopic organisms naturally present in tea leaves. These teas don't yield alcohol or lactic acids like fermenting beer or pickles, but they're fermented nonetheless. Some celebrated vintages sell at auction for tens of thousands of dollars per pound.

The most famous of these fermented teas is pu-erh , which is made in China's Yunnan Province and nearby regions of Laos, Thailand, and Vietnam. This tea begins its life as more or less a green tea, but through aging it sheds its grassy flavors for the rich depth of varnished wood, old leather, and mellow earthiness. My personal favorite, liu an , goes through a similar process, and is aged in small bamboo baskets lined with bamboo leaves that you can brew with the tea. Note that this is a different thing from Burmese fermented tea leaves, which are lactofermented before mixing into salads, and not used for tea.

Other notable tea styles

The categories above are generally considered the five major types of tea, but like any human-made taxonomy, they don't account for every possible kind of tea out there. Yellow tea is a niche but traditional style in China, with processing similar to green tea but with some extra steps to smother and sweat the leaves, yielding a less sharp, more rounded tea that's neither green nor white. Meanwhile, a Korean tea called  hwangcha , aka yellow tea, is processed entirely differently from Chinese yellow tea and can actually taste more like oolong or black tea. (The Korean tea-making tradition, while intertwined with China's and Japan's, is very much its own thing, and Korean styles don't fit neatly into Chinese or British categories.)

In the Darjeeling hills, the first flush , or harvest of the year, is processed into a tea that's sold as "black tea" but is really nothing of the sort — it's heavily withered but barely rolled or oxidized. The leaves retain spots of green and brew up a pale amber, with fresh piney flavors not quite like anything else. Some people try to call it a white tea or an oolong, but it can't be categorized as either. And don't get me started on awabancha , a Japanese tea that is actually pickled and meant to be brewed. Point being, tea is a vast, intricate aspect of the human endeavor and doesn't always fit into neat boxes!

Herbal and grain tea

Often called tisanes or herbal infusions to distinguish themselves from Camellia sinensis teas, brews made from herbs, flowers, and grains are likely as old as "proper" tea itself. Tea leaves were consumed as a medicine long before they were a beverage, and many popular herbal teas were originally made for medicinal purposes. You probably already know the common types like chamomile , mint , and rose hip , but you may also want to seek out elderflower , Greek mountain herb tea , and chrysanthemum , all of which have strong fans around the world.

There are also a number of teas made from roasted grains that are especially popular in Korea and Japan. Barley , tartary buckwheat , Job's tears , and even corn silk all make soothing, naturally rich brews. Even better, these brews are fantastically refreshing when cold steeped or iced, making them the perfect caffeine-free drink to make by the pitcher and enjoy on a hot summer day.

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History of Tea: The Drink that Conquered the World

The most widely consumed drink in the world (after water), and with a history of its own, tea holds an important place in the story of humanity.

Originating in Southeast Asia, tea has conquered the world. It is now the most widely drunk hot beverage and has a history that is steeped in ritual and cultural identity.

From the fields of China and northern India to the kitchen cupboards of the United Kingdom and the samovars of Russia, this is the story of Camellia sinensis , an unassuming evergreen shrub that sprouted bitter-tasting leaves and spread its roots throughout the entire world, altering the course of human history.

Tea in Ancient History

The tea plant is thought to have origins in the areas around Nagaland, Manipur, and Mizoram in northeastern India. Over the course of tens of thousands of years, tea spread through the southeast of Asia and formed different clades and varieties as it adapted to different regions. The resultant variations have a markedly different effect on the final product we brew today, although cultivars are not the reason for the difference between black and green tea.

Both black and green tea is made from Camellia sinensis. Green tea is made from young leaves and buds, while black tea is made from withered leaves that have undergone an oxidation process.

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In East Asia, people used tea leaves for millennia. Exactly how long is completely unknown, and it’s possible the practice goes back even further than the Neolithic Era . It’s even possible that prehistoric human beings chewed on the leaves to get at the caffeine found in the plant. Apart from chewing the leaves, they could have been added to soups, fermented, or ingested in a whole host of other ways.

The earliest evidence for tea drinking comes from around the 2nd millennium BCE during the Shang Dynasty . However, according to Chinese legend, tea was introduced via the mythological deity Shennong in 2737 BCE. Tea was drunk for medicinal reasons as well as for energy.

Tea was drunk in southern China for millennia and was treated with disdain in the north until the Tang Dynasty (618 CE to 907 CE). During this time, tea spread to other parts of Asia, including Vietnam, Korea, and Japan.

Tea Spreads around the World

In India, tea was consumed, but there was no commercial production of the plant, and it was likely only drunk for medicinal purposes.

Tea was brought to Africa as early as the 12th century when the Ajuran Empire of present-day Somalia began trading with the Chinese; the eastern coast of Africa was introduced to many Chinese goods at this time.

Different tea production methods yielded different teas and flavors throughout the centuries. While green tea remained a favorite of the Chinese, partial oxidation led to the creation of Oolong tea, which became a popular variety. As Westerners began to take an interest in Chinese tea, black teas would also become popular to cater to the European palate.

Meanwhile, in Japan , tea had become a symbol of status. Green tea was drunk by the nobility as well as by Buddhist monks. Significant rituals surrounded the tea-drinking ceremonies, which became a vital part of Japanese culture.

The Age of Colonialism

Although tea found its way to Europe via the silk route, it was more of a rare novelty than a major product. The first colonial introduction to tea was via the Portuguese, who set up a trading port. They recorded that the Chinese drank “chá,” but there is no record of the Portuguese showing any mercantile interest in the product, nor they did not bring it back to Europe.

The first Europeans to bring tea back to Europe by sea were sailors operating for the Dutch East India Company in the early 17th century. From the Netherlands, tea spread to France, where it enjoyed a brief craze in Paris in 1648.

The Russians discovered tea when a Russian ambassador to China tried it in 1618. He was not impressed, and decades passed before Russians would have further encounters with the product. By the end of the century, however, trade in tea began to boom as hundreds of caravans made their way between Russia and China, and the Russian people developed a taste for the Chinese beverage. In the mid-18th century, Russians started brewing their tea with elaborate kettles called samovars, which became objects of art as well as functional pieces of equipment.

Tea began to appear in other parts of Europe during the middle of the 17th century. In Germany, it appeared in apothecaries and was treated as a medicine, while in Britain, a lifelong affair began with tea when it entered British culture via the coffee houses at the time. The popularity of tea led to its export to all of Britain’s colonies, and as the empire grew, so did its love for tea.

In the 18th century, tea became incredibly popular in Britain, especially black tea. Milk and sugar were added to the brew, becoming standard practice in British tea culture. This practice remains to this day and is the standard way to drink tea in Britain and nearly all its ex-colonies. Tea became such an important commodity that rebels in the American colonies made a huge statement on the eve of the American Revolutionary War by throwing tea overboard into the Boston Harbor. This event became known as the Boston Tea Party .

Tea consumption dropped sharply in the American colonies and lasted for many decades after the Revolutionary War . Drinking tea was considered unpatriotic, and coffee grew to be the most popular beverage in the United States. In the 1860s, iced tea began to appear in the United States, but it’s only in recent years that tea as a hot beverage has started to gain more prominence.

By the 1830s, Britain had become a nation of tea addicts and was desperate to get its fix. Trading with China was expensive, and the Qing Dynasty would only allow its goods to be traded for silver. This caused a dearth of silver in Britain, and the trade became very unprofitable for the British Empire.

The solution was to smuggle opium into China and demand payment from local enterprises in silver, which then would be used to buy tea. Many Chinese people thus developed an addiction problem to opium, and the Chinese government banned the substance in response. Out of practical ideas around this, the British decided to use force to get their own way, and the First Opium War ensued. This means that the war was actually about tea! Despite a British victory, they ended up looking elsewhere to expand their control over this precious commodity.

India played a significant part in the colonial ventures of Great Britain in the Asian subcontinent. Wars with China, the biggest tea producer, meant the British sought other opportunities. They saw their possessions in India as a perfect way to subvert Chinese tea dominance, and the British East India Company set aside vast parts of India and Ceylon (now Sri Lanka) for farming and cultivating tea. This had the added benefit of the British being able to make the tea specific to their tastes and the way they wanted it. Along with the introduction of tea into India, the British introduced tea culture into India.

Tea production in India skyrocketed, and India quickly became the world’s biggest tea producer, a title it held until the 21st century when it was overtaken by China.

In Sri Lanka, tea was introduced in 1867, and the country today is world famous for its Ceylon tea. Despite being a relatively small country, Sri Lanka is ranked as the fourth biggest tea producer in the world.

With a suitable climate for growing tea, plantations started appearing in Africa in the late 19th century. Malawi was the first country to grow tea commercially in Africa in the 1880s. From Malawi, tea production spread throughout the East African region, especially to Kenya , where the first plantation appeared in 1903. Since then, Kenya has risen to be the third biggest tea producer in the world today.

Other Types of Tea

Although they’re not members of the Camellia sinensis species, other plants have been used to make “tea.” The word, in its broadest sense, can be used to describe any drink that contains the infusion of a plant, although tea technically only refers to brews made with the Camellia sinensis plant.

Many famous examples exist throughout the world, such as Yerba mate from South America and Rooibos tea from South Africa. These “tea” varieties have become known the world over and have developed significant niche markets in many countries.

Despite the sometimes violent history of tea, the spread of tea throughout the world has benefited humanity immensely. From cultural practices and traditions to the obvious health benefits of tea, human beings have had a rich and beneficial relationship with the little shrub.

Human Civilization’s First Cities: 7 of the Oldest

By Greg Beyer BA History & Linguistics, Journalism Diploma Greg specializes in African History. He holds a BA in History & Linguistics and a Journalism Diploma from the University of Cape Town. A former English teacher, he now excels in academic writing and pursues his passion for art through drawing and painting in his free time.

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115 Tea Essay Topic Ideas & Examples

Inside This Article

Tea is one of the most popular beverages in the world, enjoyed by people of all ages and cultures. From its origins in ancient China to its spread across continents, tea has a rich history and a wide variety of flavors and types. If you're looking for inspiration for your next tea essay, look no further! Here are 115 tea essay topic ideas and examples to get you started:

The history of tea and its cultural significance in China.

The different types of tea and their health benefits.

The process of tea production from plant to cup.

The role of tea in traditional Chinese medicine.

The rise of tea culture in the West.

The environmental impact of tea production.

The benefits of drinking herbal teas.

The art of tea brewing and serving.

The health benefits of green tea.

The significance of tea ceremonies in Japanese culture.

The role of tea in British culture and history.

The impact of tea on the global economy.

The symbolism of tea in literature and art.

The cultural significance of tea in India.

The benefits of drinking tea for mental health.

The role of tea in social gatherings and rituals.

The history of tea smuggling and trade wars.

The impact of climate change on tea production.

The role of tea in colonialism and imperialism.

The benefits of drinking tea for hydration.

The impact of tea on the body's metabolism.

The role of tea in traditional Chinese wedding ceremonies.

The benefits of drinking tea for digestion.

The cultural significance of tea in Morocco.

The impact of tea on sleep patterns.

The benefits of drinking tea for weight loss.

The role of tea in Chinese New Year celebrations.

The history of tea houses and tea gardens.

The impact of tea on dental health.

The benefits of drinking tea for skin health.

The role of tea in relaxation and stress relief.

The cultural significance of tea in Russia.

The impact of tea on blood pressure.

The benefits of drinking tea for immunity.

The role of tea in traditional medicine practices.

The history of tea in the United States.

The impact of tea on cognitive function.

The benefits of drinking tea for energy levels.

The role of tea in Ramadan and other religious ceremonies.

The cultural significance of tea in Iran.

The impact of tea on cholesterol levels.

The benefits of drinking tea for heart health.

The role of tea in traditional Chinese festivals.

The history of tea in Africa.

The impact of tea on liver function.

The benefits of drinking tea for respiratory health.

The role of tea in traditional Chinese painting.

The cultural significance of tea in Vietnam.

The impact of tea on blood sugar levels.

The benefits of drinking tea for arthritis.

The role of tea in traditional Chinese music.

The history of tea in Australia.

The impact of tea on kidney function.

The benefits of drinking tea for cancer prevention.

The role of tea in traditional Chinese dance.

The cultural significance of tea in Turkey.

The impact of tea on skin conditions.

The benefits of drinking tea for diabetes.

The role of tea in traditional Chinese calligraphy.

The history of tea in South America.

The impact of tea on gut health.

The benefits of drinking tea for autoimmune diseases.

The role of tea in traditional Chinese martial arts.

The cultural significance of tea in France.

The impact of tea on menstrual health.

The benefits of drinking tea for menopause symptoms.

The role of tea in traditional Chinese philosophy.

The history of tea in the Middle East.

The impact of tea on fertility.

The benefits of drinking tea for pregnancy.

The role of tea in traditional Chinese literature.

The cultural significance of tea in Thailand.

The impact of tea on breastfeeding.

The benefits of drinking tea for postpartum recovery.

The role of tea in traditional Chinese theater.

The history of tea in Europe.

The impact of tea on child development.

The benefits of drinking tea for allergies.

The role of tea in traditional Chinese fashion.

The cultural significance of tea in Korea.

The impact of tea on aging.

The benefits of drinking tea for memory.

The role of tea in traditional Chinese architecture.

The history of tea in North America.

The impact of tea on vision.

The benefits of drinking tea for joint health.

The role of tea in traditional Chinese poetry.

The cultural significance of tea in Germany.

The impact of tea on muscle recovery.

The benefits of drinking tea for athletes.

The role of tea in traditional Chinese art.

Whether you're interested in the history, health benefits, cultural significance, or production process of tea, there is a wealth of topics to explore in your next tea essay. So grab a cup of your favorite brew, sit back, and start writing about the wonderful world of tea!

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Essay on tea: varieties, geographical conditions and distribution.

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Read this essay to learn about Tea. After reading this essay you will learn about: 1. Varieties of Tea Plant 2. Geographical Conditions of Tea 3. Geographical Distribution 4. Other Tea-Producing Countries 5. International Trade.

Essay # Varieties of Tea Plant :

Tea plant varies widely in different regions. It is basically of two types:

(a) Chinese type—grows in China, Japan and Thailand.

(b) Assam type — grows in India and Sri Lanka.

According to the nature of processing, tea products may be of three types:

(a) Black tea.

(b) Green tea.

(c) Brick tea.

Essay # Geographical Conditions of Tea :

(a) Relief:

Relief plays a very important part in tea cultivation as water-logging de­stroys tea plantation. Only sloping ground in hilly regions with good drainage facility provide optimum condition for tea cultivation. Tea estates in the Himalayas are ideal for this reason.

(b) Climate:

High rainfall — over 200 cm. annual — is ideal for tea plantation. Average temperature should be in between 15° to 27°C. Warm, moist summer and high rainfall is ideal for tea cultivation.

Slightly acidic, fertile nitrogen-rich soil is ideal. High ferrous and manganese content of the soil is desirable.

(d) Labour:

Tea plucking is a labour-intensive work. Huge cheap and skilled labour is required for plucking of tea leaves. Female labours are desirable.

(e) Capital:

It is a capital-intensive cultivation.

India and China are the undisputed leaders of tea production. They together contribute over 50% of global production. The other notable producing countries are Sri Lanka, Kenya, Indonesia, Turkey, Japan, Bangladesh, Georgia etc.

Essay # Geographical Distribution of Tea :

Tea cultivation is mostly concentrated in South and South-East Asian countries, particularly in the regions dominated by Monsoonal rainfall, notably in India, China, Sri Lanka, Bangladesh, Japan, Myanmar (Burma) and Thailand. Beyond this region Kenya, Russia, Turkey, Bolivia, Zimbabwe, etc., also produce some amount of tea. Nearly 80% of the global tea production is contributed by S.E. Asian countries.

Tea plantation is one of the most important agro-economic activity in India. In 1996, the country secured first position in tea production all over the world, contributing nearly 28% of the global output! Productivity of tea per hectare in India is also very high—1,670 kg. per hectare.

India is also one of the largest exporter of tea in the international market. It earns a sizable revenue to the national exchequer. Tea plantation in India started way back in 1830s by the then British colonial rulers in the Himalayan foothills, tea-seeds being imported from China.

Distribution :

Tea cultivation in India is geographically distributed in two separate regions.

Each region may be sub-divided into sub-regions:

(a) Tea cultivation in North India:

(i) The Darjeeling hills.

(ii) The Brahmaputra valley.

(iii) The Dooars.

(iv) The Surma valley.

(b) Tea cultivation is S.W. India:

(i) Nilgiri

(ii) Annamalai

(a) (i) The Darjeeling hills:

Some of the best quality tea in the world is produced in the Darjeeling tea gardens. The well-drained hilly slopes (above 500 metres) produces best variety of tea. Here, tea estates are situated between Mechi-Balasan and Mahanadi rivers. Despite high quality, Darjeeling tea production suffers from unpredictability of production. It contributes roughly 15 to 20% of the national output.

(ii) The Brahmaputra valley:

It is the largest tea-producing region in India. Plantations are widespread in the districts of Kamrup, Darrang, Goalpara, Sibsagar, Lakhimpur, etc. Socio-political tension, aging problem of estates and other problems have disrupted tea production here in the late 1990s.

(iii) The Dooars:

The foothills of eastern Himalayas—comprising large areas of Coochbihar and Jalpaiguri districts—have been devoted to tea production. Here, some of the notable tea estates are Madarihat, Nagrakata, Kalchini, etc.

(iv) The Surma valley:

Surma valley in Assam is a significant producer of tea, having more than 100 tea estates.

(b) Tea Estates in S.W. India:

S.W. Indian region—comprising areas of Karnataka, Tamil Nadu and Kerala —are spread over vast tracts of Palni, Kardamom and Annamalai hills. Here—compared to N. Indian gardens —tea estates are smaller, discontinuous and yielding low production.

China is the second largest tea-producing country in the world. In 1996, it pro­duced .62 million tons of tea or contributed 23% of the global total. Despite huge total production of tea in China, productivity is less—only 700 kg. per hectare. Here nearly .87 million hectares of land are engaged in tea cultivation.

Tea cultivation is a 2000 year old practice in China. But, unlike India and Sri Lanka, it is less commercial in nature due to small scale and scattered nature of the enterprise. Individual farms are very small and isolated from one another. Unlike other S.E. Asian countries, here plantations were not organized by colonial rulers.

Most of the tea estates in China are located in the south-eastern part of the country. The major producing states are Hupeh, Hunan, Sichuan, Fujran, Kiangai, etc. In further north, due to harsh winter, cultivation is restricted.

China produces different kinds of tea — green tea, Jasmine tea, Wulong tea and brick tea are very special in China and unparalleled in the world.

Despite huge internal demand, China is making dent in international export market of tea.

3. Sri Lanka:

Sri Lanka is the third largest tea-producing nation in the world. In 1996, the country produced 25 million tons of tea, contributing 7% of the global total. The total acreage under tea cultivation is 2 million hectare or 15% of the total cultivable land. Here, productivity is moderate, 1,250 kg. per hectare.

Tea plantation was introduced by the colonial British rulers. Most of the tea gardens are located in the highlands of Kandy, Gale, Matara, Badulla and Nuwara Elliya. Here long growing seasons give distinct advantage over tea estates of neighbouring countries.

Cheap labour, high productivity of the labours, excellent port facilities combinedly enabled the country to become the second-largest tea exporter in the world. Sri Lanka is a close competitor of Indian tea industry in the international export market.

Japan mostly produces green tea. Tea is inseparable with the tradition and culture of Japan. The country roughly produces 3.5 of global production in nearly 60 thousand hectares of land. The slopes of mountains with volcanic soil are very suitable for tea cultivation. Uji and Shizouka Hida districts in S. Honshu, and Kyushu Island are famous for tea cultivation. Despite huge internal demand, Japan is able to export some of its tea production.

5. Indonesia:

Indonesians the sixth largest tea-producing country in the world. In 1996, the country produced .14 million tons of tea i.e. 6% of the global total. The area under tea cultivation is .09 million hectares of land. Most of the tea estates are located in the islands of Sumatra and Java. The mountain slopes of volcanic Gadak and Salak provides excellent favourable conditions for tea cultivation. Indo­nesia is a tea-exporting country.

Essay # Other Tea-Producing Countries :

Among the other producing countries Bangladesh, Malaysia, Taiwan in S.E. Asia; Kenya, Zimbabwe, Tanzania, Cameroon in Africa; Brazil, Ecuador, Bolivia etc. in S. America also pro­duce some amount of tea.

Essay # International Trade of Tea :

Among the exporting countries, India, Sri Lanka, China, Kenya and Indonesia are impor­tant. India and Sri Lanka are forerunners in tea export.

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Types of Tea and their Health Benefits

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Tea, scientifically known as an infusion of the leaves of the tea bush, Camellia sinensis , is better known as the cup that cheers and revives. Being the single most widely consumed non-water beverage, it comes in several varieties and textures, with their different tastes and strengths. These include green tea, oolong, black tea, and Pu-erh tea.

In the USA, black tea is the most widely consumed, at about 84%, while 15% of tea drinkers take green tea. While all these come from the tender leaves of the tea bush, they are produced by different processes.

Two chief varieties of the tea bush are cultivated, namely, Camellia sinensis var. sinensis and Camellia sinensis var. assamica . The former originated in China and yields both white and green tea.

The latter is from Assam, India, and some parts of southeast Asia. It is processed mainly to black tea. Pu-erh tea is made from this variety, in Yunnan, China.

There are five types of tea, based on the amount of oxidation that occurs during processing. In all of them, the leaves are allowed to dry, or ‘wither’, before enzyme activation. Within tea leaves, both the flavonoids of the category flavan-3-ol monomers, or catechins, and the polyphenol oxidase (PPO) are present, but in different compartments.

The rolling, crushing, and breaking that occurs with tea processing cause the cell compartments to break down. As a result, catechins form theaflavins and thearubigins by condensation into dimeric and polymeric forms, respectively.

This oxidative process is called fermentation by workers in the tea industry. It is brought to a stop by steaming, firing, or baking the tea leaves, which inactivates the PPO.

Image Credit: Victoria Kurylo/Shutterstock.com

White tea comes from the unopened buds and very young leaves of the bush. These are steamed or fired, inactivating PPO, before drying them. This means they have high catechin concentrations, similar to fresh tea leaves.

Green tea, produced from more mature tea leaves than white tea, contains an abundance of catechins, though the cultivar and the manufacturing facility determine the final content and composition.

The tea leaves are withered first and then steamed or fired, before a final rolling and drying. Even with similar catechin amounts, antioxidant activity can be very different between green and white teas because other antioxidants have been found to be abundant in teas.

Matcha is a form of finely powdered green tea.

To read more about the health benefits of green tea, click here.

Also called oolong or Wulong tea, these comprise slightly bruised leaves so that the flavor created by PPO is partly released. The leaves are oxidized more than white or green tea, and therefore their catechin, theaflavin, and thearubigin content is also greater than that of black tea but less than white or green teas, neither of which are fermented much.

Black teas are completely rolled or broken to allow catechins to oxidize by ensuring full contact with PPO. This is followed by drying, or by heating and crushing. The complete pre-drying oxidation ensures a low content of flavan-3-ols such as (-)-epigallocatechin gallate (EGCG).

Conversely, it is rich in theaflavins (2%-6% of extracted solids) and thearubigins (>20% of extracted solids), with the former having higher antioxidant activity than EGCG.

Also called pu’er, pu’erh, or Chinese black tea, this is produced in Yunnan province, using the larger (more mature) leaves of Camellia sinensis var. assamica .

One variety of pu’erh tea is raw or aged pu’erh tea, where the leaves are heated and dried before dampening. Finally, they are fired in a pan and compressed. The product is stored in a carefully adjusted environment where it can age over decades.

Apart from PPO oxidation, fungus-mediated fermentation (using Aspergillus niger) is also sometimes included. This speeds up the aging process, finally yielding ripened pu-erh tea.

Image Credit: HelloRF Zcool/Shutterstock.com

Bioactives in tea

There are a number of bioactive chemicals in tea, including flavonoids, fluoride, and theanine. Others include pigments like carotenoids and chlorophyll, alkaloids like caffeine, theophylline, and theobromine, lignans, and carbohydrates, as well as proteins, lipids, and vitamins.

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A typical cup of green tea usually contains 250–350 mg solids. Catechins make up 30% to 42% by weight of brewed green tea, while 3–6% is caffeine. Catechins include (-)-epicatechin (EC), (-)-epigallocatechin (EGC), (-)-epicatechin gallate (ECG), and (-)-epigallocatechin gallate (EGCG).

EGCG is the most potent catechin, and much of the anticarcinogenic effect of green tea is predominantly credited to it. Some catechins undergo oxidation or condensation to form dimers or polymers. These include theaflavins (theaflavin, theaflavin-3-gallate, theaflavin-3′-gallate, and theaflavin-3-3′-digallate) (3–6%) and thearubigins (12–18%) during fermentation of fresh tea leaves and are responsible for the bitter taste and dark color of black tea.

Flavonoids are polyphenols, most abundant in fresh tea leaves. They comprise six classes, namely, flavan-3-ols (catechins), anthocyanidins, flavanones, flavonols, flavones, and isoflavones. They have anti-inflammatory, antiviral, and antioxidant properties. They also regulate detoxifying enzymes and have immunostimulatory attributes, besides reducing platelet aggregation.

Flavonols include glycosides such as kaempferol, quercetin, and myricetin, and these are not significantly affected by processing. These are poorly absorbed but are responsible for much of the health benefits of tea.

Caffeine is present in all teas but at varying concentrations. It stimulates the central nervous system, and opposes the action of adenosine A2A receptors, thus protecting dopamine-secreting neurons. Adenosine is an inhibitory neurotransmitter, and therefore the effect of caffeine is stimulatory.

Fluoride builds up within tea leaves, and thus the content is greatest in the oldest leaves. Only the bud or the top two to four leaves on the tea bush are taken to make a tea of the highest quality. Fluoride is responsible for the beneficial effect of daily tea consumption on dental caries.

Fluoride toxicity is unlikely to occur since green, oolong, and black teas contain the same amount on daily consumption as dentists recommend for dental health. White tea has a lower content. The lower the fluoride content, the higher the appearance, taste, and flavor of the tea.

Theanine is an amino acid that is not found in proteins, making up about 1-2% of the dry leaves. It has high bioavailability, almost 100%, and crosses the blood-brain barrier.

Theanine looks similar to glutamate in its chemical structure. Glutamate is an inhibitory neurotransmitter and is implicated in memory processing. It is competitively inhibited by theanine, which thus prevents nerve cell death following brain ischemia.

Cardiovascular benefits

As a result, tea consumption is linked to lower rates of cardiovascular disease, a drop in cholesterol levels, as well as anti-inflammatory, anti-oxidant, and anti-hypertensive attributes. Increasing daily intake by three cups (125 mL/cup) a day pushes down the stroke/brain hemorrhage risk by about a fifth, cardiovascular disease by 27%, and cardiac deaths/total deaths by over a quarter.

Green tea brought down cardiac deaths, strokes, and total deaths, while black tea reduced the cardiovascular risk. Green tea extract has been introduced into mouthwashes and toothpaste to reduce dental plaque and gingivitis, better than fluoride- or triclosan-containing toothpaste. Conversely, green tea extracts may cause disorders of the digestive tract and liver toxicity.

The risk of cardiovascular mortality is 33% less with the highest level of green tea consumption vs the lowest, along with a drop in total deaths by a fifth. Black tea, however, reduced total deaths by a tenth. Flavonoids are thought to underlie this effect, via their anti-inflammatory, anti-oxidant, and vasodilatory activity.

Tea drinkers also have a lower risk of type 2 diabetes mellitus, though the mechanisms are complex. Black and green tea also reduced blood pressure, perhaps because flavonoids inhibit the synthesis of the vasoactive compound angiotensin II.

Though animal studies seem to show a role in preventing carcinogenesis, current evidence is lacking for any anti-cancer effect in humans.

Metabolic benefits

It is possible that these compounds are implicated in regulating the energy balance, the metabolism of glucose and lipids, peripheral tissue sensitivity to the actions of insulin, the composition of the body, as well as body temperature.

Black tea infusions reduced fasting lipid profiles and fasting blood glucose concentrations. So did green tea consumption, associated with improved lipid levels and lower blood pressures. Black and green tea may also improve endothelial function, while green tea also has antioxidant activity, mostly via EGCG, theaflavins, and thearubigins.

Tea consumption may also be linked to a lower risk of dental caries, while the risk of renal calculi is lowered by 11% at the highest level of tea intake compared to the lowest. However, tea is high in oxalates, which requires further examination.

Mental health benefits

Tea consumption is also linked to higher cognitive performance in older people compared to non-tea drinkers, though the evidence is largely observational. Tea drinking may interact with some drugs such as anticoagulants, warfarin, and certain cardiovascular drugs.

Tea drinking improves mood for a short time and reduces the risk of depression. However, high tea consumption is not recommended in pregnancy because of the increased risk of miscarriage and low birth weight.

Tea drinking is mainly a lifestyle habit, consumed as a pick-me-up, but it also has important health benefits. More studies are underway to understand these effects and exploit them for the good of the community.

References:

• Tea (2021). Retrieved from: https://lpi.oregonstate.edu/mic/food-beverages/tea#cardiovascular-disease-prevention . Accessed on October 28, 2021.
• Serafini, M. et al. Health Benefits of Tea. In: Benzie IFF, Wachtel-Galor S, editors. Herbal Medicine: Biomolecular and Clinical Aspects. 2nd edition. Boca Raton (FL): CRC Press/Taylor & Francis; 2011. Chapter 12. Available from: https://www.ncbi.nlm.nih.gov/books/NBK92768/
• Khan, N. et al. (2021). Tea and Health: Studies in Humans. Current Pharmacological Design . https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4055352/
• Tea (2021). Retrieved from: https://www.hsph.harvard.edu/nutritionsource/food-features/tea/ . Accessed on October 28, 2021.

Further Reading

• All Tea Content
• What is Ginseng?
• What are the Health Benefits of Green Tea?

Last Updated: Jan 11, 2022

Dr. Liji Thomas

Dr. Liji Thomas is an OB-GYN, who graduated from the Government Medical College, University of Calicut, Kerala, in 2001. Liji practiced as a full-time consultant in obstetrics/gynecology in a private hospital for a few years following her graduation. She has counseled hundreds of patients facing issues from pregnancy-related problems and infertility, and has been in charge of over 2,000 deliveries, striving always to achieve a normal delivery rather than operative.

Please use one of the following formats to cite this article in your essay, paper or report:

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Essays on Tea

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10 science-backed reasons to drink more tea.

Tea is more than just a popular cold-weather beverage. For thousands of years, tea has been, and still is today, a tradition and ritual, rooted deep in cultures around the world. Originating in China, possibly as early as 2737 B.C., tea drinking spread to Japan, then Holland, and eventually throughout the rest of Europe. Dutch settlers to America first introduced tea in 1650. Britain was one of the last European countries to adopt tea, though it was heavily taxed in the beginning. Most of the tea imports were illegally smuggled until the British government slashed the tax rate in 1784, enabling tea to become an affordable drink for all and not just a beverage for the wealthy.

In the U.K. alone, roughly 75 million cups of tea are consumed daily, while it is estimated that over 3 billion cups are consumed worldwide every day. Tea's popularity isn't just due to its pleasant taste either. For centuries it has been drunk for its therapeutic benefits, which have now been heavily studied. So, let's break down all the science-backed reasons you should be drinking more tea.

10 health benefits of drinking tea.

Tea seems to solve just about any problem. Stressful day at work? Curl up with a warm mug. Feeling sluggish? Perk up with a matcha latte. Under the weather? Soothe a sore throat with some tea and honey .

The medicinal benefits of tea, no matter the variety, have been known for thousands of years. And now, modern science is backing up a lot of those benefits. Here are 10 science-backed reasons to drink more tea:

It revs up your metabolism. 

Black, oolong, and green tea's polyphenols all have been shown to increase calorie expenditure 1 and reduce body fat. Interestingly, tea actually promotes one type of fat: brown fat 2 . This type of fat is more metabolically active and contains more mitochondria than white fat, which means brown fat can actually burn calories and improve metabolism.

In a review of 15 studies 3 , it was found that those who consumed two to six cups of green tea a day for longer than 12 weeks had lower body fat and body weight than those who did not. Not a fan of brewed tea yet? Green tea extract , a concentrated form of green tea available in powders and pills, has also shown metabolism-boosting weight loss benefits.

It's anti-inflammatory.

Inflammation has been linked to everything from diabetes to cognitive decline . In fact, it has been implicated as the root of almost all chronic diseases. The antioxidant polyphenols in tea are powerful inflammation fighters . In fact, the EGCG in green tea is as much as 100 times more potent than the antioxidant power of vitamin C 4 .

Research has shown that tea can be beneficial for those with inflammatory bowel disease as well as other inflammation-driven diseases 5 .

It reduces the risk of dying from certain chronic diseases.

In a study of more than 40,000 adults, it was found that regular tea consumption reduced the risk of dying 6 from heart disease, stroke, and some cancers. In fact, participants who drank five or more cups of green tea per day had a 16% lower risk of cardiovascular death compared to those who drank less than one cup per day. Researchers credit green tea's effect on hypertension and obesity along with potent polyphenols for its protective effect.

Chronic diseases are among the leading causes of death in the U.S., making tea all the more important to drink daily. More benefit was seen in those who drank three to four cups a day versus one cup or no cups, so drink up!

It can improve insulin sensitivity.

Green tea may help reduce complications from diabetes 7 . Diabetes is a worldwide health concern, with significant risks of complications, early death, and poorer quality of life. Research shows tea can improve insulin sensitivity, protect pancreatic cells from further damage, and decrease inflammation, all benefiting those at risk for or already diagnosed with diabetes.

It's good for your brain.

Regular tea consumption may lower the risk of getting Alzheimer's disease and other neurodegenerative diseases 8 . While the exact causes of Alzheimer's are still unclear and there is no cure, research confirms that green and black tea drinking improves cognitive scores among those with dementia and Alzheimer's disease.

Additionally, it can boost memory and increase attention span to prevent cognitive decline. The combination of caffeine and L-theanine in tea has been shown to improve reaction time, visual processing, memory, and concentration 9 . It even changes the way your brain is organized for more efficient information processing.

It may help prevent cancer.

Green tea's catechin EGCG is a potent antioxidant that has major cancer-fighting potential. Lab and animal studies have found that EGCG can reduce metastasis 10 and improve outcomes for cancers of the breasts, lungs, colon, skin, and others.

While more clinical studies in humans are needed, some long-term observational studies have found similar cancer-fighting benefits. For example, Japanese women who drank 10 or more cups of green tea a day (120 ml or 4 ounces each) had a seven-year delay in cancer 11 onset. This amount of tea was reported to be equivalent to 2.5 grams of green tea extract.

It's good for your mouth.

Not all drinks are good for you mouth (looking at you, sugary sodas and juices!). But teas can actually improve oral health 12 . Tea contains fluoride and can improve bacterial populations in the mouth. This reduces the risk of periodontal disease, cavities, and possibly even oral cancer. So even if you skimp on flossing here and there, you can still feel good about your oral health if you are sipping tea.

It may boost fertility.

Is there anything tea can't do? A 2018 review 13 reports struggles with fertility are heavily influenced by the degree of oxidative stress in reproductive tissues. Enter: tea. The polyphenols in tea have confirmed anti-inflammatory and potent antioxidant effects. Therefore, the authors suggest, tea can improve fertility in both men and women. More research is needed, but it certainly looks promising.

It's hydrating.

This one might surprise you. While it was previously thought that tea (and coffee) promoted dehydration by acting like a diuretic and causing the body to lose more fluid, recent research 14 finds that up to six to eight cups of tea a day is just as hydrating as the same amount of water. 

It's good for your gut.  

Gut health isn't all just fiber and probiotics. Research shows that tea's polyphenols can beneficially modify gut bacteria 15 . This can lead to positive health effects like reduced carbohydrate absorption, improved blood sugar levels, and weight loss.

What are the different types of tea?

OK, now that you are craving a warm mug of tea, which type should you have? There are four main kinds of teas (not including herbal teas, which can be made from a wide variety of plants): black, green, oolong, and white. These four types are all made from the leaves of the evergreen shrub, Camellia sinensis but are processed differently.

White tea is the least processed form of tea from the Camellia sinensis plant, providing a more delicate flavor and contains less caffeine than black tea (though caffeine levels vary among brands). For white tea, the leaves are harvested when they still are covered in silvery white hairs.

Fresh green tea leaves are steamed, which preserves the polyphenols , a class of phytochemicals with strong antioxidant benefits. The majority of polyphenols in green tea are flavonoids. The type of flavonoids that confer the most heart health benefits are catechins 16 , and green tea is full of them! Epigallocatechin gallate, or EGCG, is the most prominent and most studied catechin. Green tea contains a small amount of caffeine, similar to that of white tea, ranging from 25 to 35 mg per cup.

Matcha is essentially green tea powder but differs from brewed green tea in that the tea leaves are covered prior to harvest, yielding a more concentrated flavor and higher caffeine and antioxidant levels.

Oolong tea is derived from partially fermented tea leaves and contains similar amounts of caffeine as white and green tea. Oolong tea , though less popular, provides many of the same benefits as the more well-researched green tea.

Black tea is the most processed of the tea leaves, but this allows the polyphenols to offer unique benefits. Black tea contains more caffeine than any other teas made from the Camellia sinensis plant. The caffeine content combined with black tea's processing has shown more pronounced benefits 17 in regard to obesity prevention and treatment than other teas. 

RELATED READ: Take A Sip: Here The 6 Healthiest Teas You Can Drink For Longevity

Safety & side effects. 

While tea is considered safe in amounts up to six cups a day for most people, some herbal teas are made from plants that may be allergens to some. For example, those allergic to the daisy family or ragweed may need to avoid dandelion tea.

Other concerns include:

Caffeine. Caffeine content varies in teas and among brands but is highest in black tea. White, green, and oolong tea are lowest, providing only around 25 to 35 mg per 8-oz. cup. Those who are allergic or sensitive to caffeine should choose herbal, white, green, or oolong teas and avoid drinking any caffeinated teas in the afternoon or evening.

Iron-deficiency anemia. Tannins and caffeine in tea (and coffee) can reduce iron absorption, especially from plant sources. Vegetarians, vegans, and those with anemia should be cautious about their tea consumption.

Children. While the FDA provides no guidelines for safe caffeine intake for children, The European Food Information Council reports that children may consume one to two cups of tea a day, depending on age, without going above safe caffeine limits.

Heat damage. Heard the media reports about hot beverages and cancer risk? A recent study from 2016 18 reported an increase in esophageal cancer risk in those who consumed tea less than four minutes after pouring, or at temperatures above 65 degrees Celsius (150 degrees Fahrenheit). Despite this and other research, it still appears that sips of beverages below 150 degrees Fahrenheit (65 degrees Celsius), easily obtained by waiting five or more minutes after steeping time before ingestion, is most likely safe.

Despite your tea of choice, the research is clear. Drink three to six cups every day of white, green, oolong, black, or herbal tea as a way to stay warm in the cold months, cool off during the hot months, and to enjoy a healthier heart, brain, and body.

• https://academic.oup.com/ajcn/article/70/6/1040/4729179
• https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6099746/
• https://www.ncbi.nlm.nih.gov/pubmed/28627214
• https://www.ncbi.nlm.nih.gov/pubmed/14519827
• https://www.ncbi.nlm.nih.gov/pubmed/27634207
• https://jamanetwork.com/journals/jama/fullarticle/203337
• https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6617012/
• https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5986534/
• https://www.sciencedirect.com/science/article/pii/S0301051107001573
• https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6273158/
• https://www.ncbi.nlm.nih.gov/pubmed/11237198
• https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4911733/
• https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6073549/
• https://www.ncbi.nlm.nih.gov/pubmed/21450118
• https://www.ncbi.nlm.nih.gov/pmc/articles/pmid/29758009/
• https://www.ncbi.nlm.nih.gov/pubmed/20837049
• https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6273558/
• https://www.bmj.com/content/338/bmj.b929.full?view=long&amp;pmid=19325180

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Health Benefits of Tea Research Paper

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Introduction

Health benefits of tea consumption, role of tea in cancer prevention, how tea contributes to weight and heart diseases reduction, effects of tea on metabolic syndrome diseases, counterclaims of the study, works cited.

Tea is one of the widely consumed beverages of all times. Amongst the black, white, and green tea types, the black tea accounts for three-quarter of the world’s tea consumption rate. Moreover, tea contains polyphenol substances and specifically catechins, which are antioxidants that are associated with many health benefits. Black tea is popular in the West, while green tea is highly consumed in the East (Ware par.24).

Similarly, the white and oolong tea forms are consumed the least according to the worlds’ tea consumption trends. Researchers have laid claims about the health benefits of tea with respect to its attributes and specifically the polyphenols, which are antioxidants and polychemicals. In the past, the majority of researchers dwelled on the common types of tea, viz. black and green, which are believed to contain higher percentages of the ingredients associated with health benefits than other forms. Evidently, tea has broad health benefits to consumers according to the available research. This paper will highlight the evidences to support the claim that tea can be used to prevent chronic diseases like cancer, heart diseases, and metabolic syndrome in respect to the researches conducted by different scholars.

According to a study by Ware, who is an associate professor, tea promotes health and helps in the prevention of chronic diseases (par.8). He further argues that several scientists base this claim on the polyphones components found in tea, which act as the main source of disease prevention. Some studies argue that some forms of tea assist in cancer, heart diseases, and diabetes prevention (Ware par.9).

Moreover, tea is considered to help in weight loss, through the breakdown of excess cholesterol and it keeps the mind alert. According to Thielecke and Bachmann, black tea increases the protective mechanisms in the body by reducing blood pressure and dangerous effects of fats in the arteries (25). The frequent and consistent consumption of tea reduces obesity by breaking down excess fats and it reduces the availability of type II diabetes, which is linked with the risk of coronary diseases. Ultimately, tea plays a very vital role in the body in the prevention of chronic diseases such as cancer, heart attack prevalence, and metabolic syndromes.

Cancer has continued to be a threat to the modern society and this aspect requires the implementation of preventive measures. Cancer has the ability to multiply in the replication process limitlessly since the cells can grow fast (Kosuke and Nakachi 67). The green tea has polyphenols (antioxidants) that have free radical scavenging process, which prevents cells’ damage by cancer reactive oxygenated cells. According Carson and Riley, a certain study showed that men with prostate cancer who drank green tea experienced lesser tissue inflammation caused by the replication of cancer cells than those who do not take it (15). Furthermore, the study showed that the polyphenols could modify the inflammation of prostate cancer cells to prevent further replication (Carson and Riley 17).

Evidently, prostate cancer, which is common in the aged men, is comparatively lower in the Asian countries with high tea consumption rate than in the Western countries (Ware par.18). Prostate cancer is associated with inflammatory cells, which are controlled and contained by anti-inflammatory substances known as flavonoids in black tea. Flavonoids act as pathway signals to cells that counteract by reducing proliferation, and thus inducing apoptosis (Ware par. 27). Moreover, the body frequently secretes oxidants, which cause the friction of electrons that leads to the destruction of proteins and all genetic elements in the body. Consequently, the body is exposed to cancer prevalence. Fortunately, tea consumption helps to rectify such effects whereby the catechins, which are present in tea, inhibit several enzymatic activities that cause cancer.

Moreover, tea consumption assists in the protection against carcinogenic chemicals that causes skin cancer through polyphonic components. The prevention and treatment of cancer can be done through metastasis of skin cancer using green tea. According to Boon, Olatunde, and Zick, oral administration of green tea polyphenols can reduce the ultraviolet (UV), tumour growth, the multiplication, and the B-induced tumour conditions (19).

A research on this issue showed that individuals treated with UVB and given green tea polyphenols had reduced matrix metalloproteinase processes. The study further concluded that the administration of polyphonic constituents of green tea cause barriers to angiogenic conditions of cytotoxic T, which are cells necessary for tumour growth (Boon, Olatunde, and Zick 27). The research findings indicated that EGCG and ECG constituents, which are present in green tea, inhibit the adhesion process of melanoma cells found in upper human skin. Consequently, the prevalence of skin cancer can be reduced and treated through the polyphonic elements in green tea to reduce the UV concentration in the skin.

Furthermore, green tea apparently treats breast cancer using the EGCG, which is one of its constituents (Pisters et al. 124). A research conducted on the issue revealed that EGCG caused a decrease in ERK1/2 cell growth (Pisters et al. 124). In addition, research shows that EGCG could help in the reduction of breast cancer growth by inhibiting the replication of cells.

Tea constituents such as flavonoids, kaempferol and myricetin are commonly associated with risk-reduction of heart attacks (Béliveau and Gingras 89). The main cause of the fatal coronary heart diseases is the heavy accumulation of high cholesterol in the blood. The main important “antioxidant in green is the EGCG, which plays an important role in boosting the rate of body metabolism and inhibiting the enzymes that break down the norepinephrine hormone” (Béliveau and Gingras 89). When this “hormone is inhibited, the norepinephrine levels increase, which is in turn, signals the break down of fat cells” (Béliveau and Gingras 89).

Therefore, the high availability of the norepinephrine hormone creates favourable conditions for the excess fat break down. Moreover, the EGCG continuously reduces the fat absorbed by the body at every meal intake. Consequently, it reduces the cholesterol level in the body, thus leading to weight loss with a healthy heart.

According to Ware, green tea is the healthiest among all other beverages that one can drink to reduce weight, boost the body metabolism processes, burn calories, and reduce calories in the body due to the vigorous thermogenic processes that it initiates in the body (par.12). Normally, the body usually converts both fat and sugar into triglyceride in the liver and ileum, which is transported to the entire body. The green tea has the capability to react to such body threats using the polyphenol content by activating the enzymes responsible for dissolving the triglyceride.

Furthermore, further studies show that in every commercial weight loss and fat burning supplement, a tea ingredient is present (Ware par.3). This assertion holds due to the ascertained claims that green tea increases the burning of fat during exercise. In an experiment, “men who drank green tea extracts during their exercise burned 17% more as compared to the other men who did not use the supplement” (Ware par.7). Moreover, another study revealed that green tea “increased fat burning rate during a vigorous exercise and rest” (Ware par.7).Several studies indicate that green tea makes the body burn more calories due to the presence of the EGCG constituent.

Interestingly, studies show that the use of “green tea can make the body burn more calories even at rest” (Kosuke and Nakachi 175). For instance, a person who is used to burning 200 calories per day, an increase of 3% was recorded amounting to 60-80 more calories burned than normal. In fact, in a study of 60 obese individuals, the group that drank green tea extracts burned 183 more calories and lost an average of 3.3 kg for 3 months (Kosuke and Nakachi 180). In addition, green tea has been identified to reduce appetite, thus leading to low intake of calories into the body. Conventionally, green tea has been identified in many weight loss and body-metabolism boost programs. However, some trends cannot be generalised to every person due to different body systems, environment, genetics, and size. Studies show that “green tea may reduce the levels of amyloid alpha protein, which is linked to heart diseases” (Kosuke and Nakachi 196).

Metabolic syndrome is a condition “characterised by hypertension, disturbed glucose, insulin metabolism, and obesity” (Carson and Riley 65). Research by Carson and Riley indicates that metabolic syndrome leads to diabetes and obesity (65). Recently, studies conducted showed that green tea is linked to reducing risks of cardiovascular as well as weight loss. Metabolic diseases such as diabetes and obesity expose the body of an individual to many metabolic syndromes. Moreover, biochemical measurements portray that the EGCG present in green tea resists insulin and the availability of plasma cholesterol in the body (Carson and Riley 71). In addition, decreased liver weight and triglyceride content significantly decrease due to the intake of green tea. Many studies on green tea show that its extracts contain the EGCG anti-oxidant that helps to break down fat in the end.

A study conducted showed that the “EGCG combined with fish oil had significant effects in weight reduction, hence obesity reduction to individuals” (Ware par. 5). Studies conducted on obese people indicated that individuals taking green tea are likely to shed more weight as compared to their counterparts not taking the same (Ware par.5). The results from the study indicate that persistent and continued treatment with EGCG would decrease the risk of obesity conditions that come with metabolic syndromes. In addition, the combination of the EGCG with fish oil can significantly help to inhibit intestinal tumour genesis, hence a healthy body.

According to the “National Cancer Institute”, a study was conducted whereby scientists recruited 35 obese individuals with metabolic syndromes diseases (par. 5). The individuals were “grouped into three whereby the first group was given four cups of green tea per day, the second group received four cups of water with added two capsules of green tea, while the third group received four cups of water daily” (Muktar and Ahmad 1698). After a period of two months, the scientists noted that the two tea groups’ plasma antioxidant content and glutathione increased significantly (Muktar and Ahmad 1698). Nevertheless, there was no observable change that was noted on the level of caroteid and tocopherol in their blood. However, there was no observed change in the water group whatsoever (Muktar and Ahmad 1698).

Ultimately, the research provided novel evidence that green tea catechins control the antioxidant makers in the metabolic syndrome. Furthermore, it was evident that green tea manages the blood sugar levels in hypertensive individuals who consume it (Béliveau and Gingras 123).

In addition, the levels of the LDL and HDL cholesterol improved more in the green tea group as compared to the water group. Moreover, the insulin glucose level (sugar level) improved after two months with green tea supplementation, but to the water group, nothing changed. Generally, the researchers concluded that the anti-inflammatory reaction of the green tea extracts gives a clear reason for the lowering of the blood pressure (Béliveau and Gingras 135). Consequently, the cardio-protective effects and the general reduction in oxidative stress and the inflammation activity were due to the hypo-phonic constituents in the green tea extracts. Therefore, the researchers were in a better position to conclude that green tea extracts can reduce blood pressure, inflammatory biomarkers, and oxidative stress to improve conditions for insulin to resist obesity and hypertension in patients (Béliveau and Gingras 139).

Even though tea has been claimed to prevent metabolic syndromes, heart diseases, and cancer, some facts have not yet been fully established. The study and tests on the individuals to provide substantial evidence on green tea benefits vary according to individual’s body size, environment, type of food, financial stability, and many other factors (Pisters et al. 127). Moreover, taking a lot of tea can be as well dangerous to one’s health. Drinking more tea can lead to more harm than the benefits therein. For instance, taking more tea causes dilation, which is the widening of the artery due to high blood pressure (Pisters et al. 130).

Furthermore, excessive tea consumption leads to allergies to some people. Therefore, it is very important to those individuals who experience such conditions to refrain from taking tea. In addition, polyphonic constituents, which are present in green tea, are believed to cause nutritional complications when taken in large amounts (Ware par.15). Despite preventing many diseases, tea consumption causes petulance, anxiety, and vomiting to some individuals. Since tea is a stimulant, “persons with asymmetrical heartbeats or anxiety attacks should take a serious caution when drinking it” (Ware par.17). For instance, breastfeeding mothers ought to take green tea in small amount like 2 cups daily. Unfortunately, amounts above this level can lead to miscarriage and several negative results to both the infant and the expectant mother (Ware par.18).

Several studies have been inconsistent, but some have been linked to reducing risks of breast, prostate, lung, and liver cancers (Thielecke and Boschman 135). The inconsistency of these results arises due to differences in methods of tea preparations and consumption, the type of tea environment studied, variation in genetics, and different responses to the people’s body mechanisms and other many varying lifestyle factors. Some studies did not find any reducing effects in cancer reduction in green tea (Thielecke and Boschman 140).

This aspect has created a heated debate towards the acceptance of the medicinal value of green tea due to differences in research findings by different scientists. Many researchers claim that the antioxidants in green tea have severe high blood pleasure effects if consumed unnecessarily, which many people do not take into considerations (Muktar and Ahmad 1699).

Almost all researches on the health benefits of tea have been left for the individuals’ decision. The green tea health benefits are still accompanied with serious side effects that leave researchers in a dilemma to recommend specific medical or dietary directions. Green tea has a flavonoid antioxidant that has many health rewards, but risks too (Boon, Olatunde and Zick 76). Flavonoids are said to bind the iron found in plants food such as vegetables. When tea is taken with such foods, it may deprive the body iron intake (Boon, Olatunde and Zick 85).

Moreover, green tea has some caffeine content that leads to nervousness, irregular heartbeats, and insomnia. Unfortunately, market tea contains high calories levels due to added sugar, which accounts to 50 calories per cup while others may even be higher. With all those extra calories coming from added sugar that has no nutritional value, it exposes the consumers to health risks unknowingly (Boon, Olatunde and Zick 96). In addition, tea causes teeth discolouring that only a few realise. Moreover, the research towards the risk reduction in cancer prevalence is inconclusive and yet to be determined.

According to the “National Cancer Institute”, most researches on this issue are not environmentally universal, and thus their results have great variance towards the conclusive cancer reduction effects by green tea (par. 7). Some researches do not factor in the difference in body sizes and the metabolism rate of each individual to standardise the results. Different studies conducted using the green tea extracts do not specify the concentration of the ingredients in the burning supplements. This aspect creates a discrepancy and methodology friction towards the sampling and testing of green tea. However, the concept of sugar content concentration is not clearly outlined in the research methods to cater for the blood sugar level watch (Muktar and Ahmad 1700). This misconception of information leads to study conflicts with respect to the differences in study methodologies. Ultimately, the general research process of each scientist seems to differ on the tea health benefits that culminate to instability and lack of confidence towards the cancer risk reduction in tea research.

Tea has many benefits, hence this paper supports the view that consumption of tea reduces the risk of cancer, weight gain, and heart diseases coupled with preventing and controlling metabolic syndrome diseases. From the studies conducted, research shows that tea has both positive and negative effects. However, the effects affect consumers differently depending on the tea type, the body size, the environment, the preparation method, tea concentration, and other factors. This paper supports the claims highlighted here since scientists have provided several evidences to support the same. With controlled and monitored intake, tea has more benefits than health risks. Even though conclusive recommendations have not yet been established to support the claims substantially, the scientific evidence supports the view that tea is highly beneficial to one’s health.

Béliveau, Richard, and Denis Gingras. “Green Tea: Prevention and Treatment of Cancer by Nutraceuticals.” Lancet 364.9439 (2004): 1021-1022. Print.

Boon, Heather, Folashade Olatunde, and Suzanna Zick. “Trends in Complementary/ alternative Medicine Use by Breast Cancer Survivors: Comparing Survey Data from 1998 and 2005.” BMC Women’s Health 7.4(2009): 3-9. Print.

Carson, Christine, and Thomas Riley. “Non-antibiotic therapies for infectious diseases.” Antimicrobial Resistance in Australia 3.27 (2003): 144-147. Print.

Kosuke, Imai, and Kaikea Nakachi.” Cross study of effects of drinking green tea on cardiovascular and liver diseases.” British Medical Journal 310.6981(1995): 693-696. Print.

Muktar, Hasan, and Nihal Ahmad. Tea polyphenols: Prevention of Cancer and Optimising Health. The American Journal of Clinical Nutrition 71. 6 (2000): 1698-1702. Print.

National Cancer Institute: Tea and Cancer Prevention : Strengths and limits of Evidence . 2010. Web.

Thielecke, Frank, and Michael Boschmann. “The Potential Role of Green Tea Catechins in the Prevention of the Metabolic Syndrome – A Review.” Phytochemistry 70.1 (2009): 11-24. Print.

Pisters, Katherine, Robert Newman, Brenda Coldman, Dong Shin, Faldo Khuri, Waun Hong, Bonnie Glisson, and Jin Lee. “Phase I trial of oral green tea extract in adult patients with solid tumours.” Journal of Clinical Oncology 19.6(2001): 1830-8. Print.

Ware, Megan. Green Tea Health Benefits Examined 2014. Web.

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IELTS Process Writing Sample

In this  IELTS process writing sample , the manufacture of tea is described.

A process diagram is different to a graph or chart and requires some different language structures (though you still need to compare and contrast the various stages in the process where possible).

Particular language structures that you need to be aware of are the  passive  and  time phrases .

Now, take a look at this question and the tea process below, and then study the model answer and comments below.

IELTS Process - Tea Production

You should spend about 20 minutes on this task.

The diagram shows how tea leaves are processed into five tea types.

Summarise the information by selecting and reporting the main features and make comparisons where relevant.

Write at least 150 words.

IELTS process writing sample answer

The diagram presents the manufacture of five different types of tea. It is immediately apparent that although all the teas are produced from the same leaf, the differences in the manufacturing process result in five different types of tea.

The first three stages of manufacture are the same for all of the five teas. The leaves are grown, they are then plucked, and following this withering of the leaves occures. The final stage is also the same, which sees all the leaves dried in an oven. However, in the stages in between this, differing methods of production are employed.

To begin, white tea is unique as it involves no other processing. In contrast, green, oolong and large leaf black tea are all rolled as part of the process. However, while green tea is steamed before being rolled but is not fermented, the other two teas are first rolled and then both fermented (oolong only slightly but large leaf black completely). Finally, small leaf black tea is neither steamed nor rolled, but is crushed before being fully fermented.

(177 Words)

This IELTS process writing sample is a well-organized response that covers all the important features of the diagram.

It is easy to follow as it discusses each tea in turn, but not only this, it also groups similar processes together and identifies the differences.

For example:

Similarities: The first three stages of manufacture are the same for all of the five teas. …green, oolong and large leaf black tea are all rolled as part of the process. Differences: …white tea is unique as it involves no other processing. However, while green tea is steamed before being rolled but is not fermented, the other two teas are first rolled and then both fermented.

The candidate decides to mention the first three stages and the last one together in one paragraph as they are exactly the same for every tea, and the differing stages in the middle following this.

This may seem odd to mention the stages in this order, and it is likely that when you describe a process you will discuss each stage in turn, but for this particular process it works well as the candidate can then focus on the differences.

The appropriate voice is also used in the description, which is the passive.

When we write about a process, we are interested in the actions, NOT who is doing them. In this case we use the passive voice. Here are some examples of the passive voice from this IELTS writing sample process:

...the teas are produced from the same leaf The leaves are grown , they are then plucked ...differing methods of production are employed

It may not always be possible, but if you can you should also try to use synonyms for some of the words from the diagram rather than copying them all.

For example, ‘ completely ’ fermented is used instead of ‘ fully ’.

Make sure you also make use of a mix of ‘ time’ transitions to guide the reader through the description:

…they are then plucked, and following this withering of the leaves occures. …the other two teas are first rolled and then both fermented

The candidate also demonstrates the ability to accurately use a mix of complex structures necessary to achieve above a band 6 for ‘ grammatical range and accuracy ’:

Noun Clauses: It is immediately apparent that although all the teas are produced from the same leaf... Relative Clauses: The final stage is also the same, which sees all the leaves dried in an oven. Adverbial Clauses: … although all the teas are produced from the same leaf …white tea is unique as it involves no other processing. … while green tea is steamed before being rolled but is not fermented,

See the IELTS grammar page for an explanation of what is required for grammar in writing task 1 and 2.

You can view a lesson on writing about a process and use of the passive and time phrases  here .

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More on IELTS Process Diagrams:

IELTS Task 1 Process: How chocolate is produced

This IELTS Task 1 Process Diagram is about the production of Chocolate Production. In a process you usually have to describe a process of making something.

IELTS Process Exercise: Master your skills for the passive voice

IELTS Process Exercise Gap Fill: This teaches you how to use the passive voice for IELTS Task 1

IELTS Task 1 Verb Quiz: Practice for processes and the passive voice

In this IELTS Task 1 Verb Quiz you can test yourself on choosing the right verb in a sample process diagram. This provides practice with the passive voice.

IELTS Process Diagram: The manufacture of bricks

With an IELTS process in academic task one you sometimes have to describe a process diagram rather than a bar chart or line graph. View a sample question plus model answer.

IELTS Process Diagram Strategies and Tips

IELTS Process Diagram: In task 1 of IELTS writing you usually have to describe some kind of graph or chart. But sometimes you get a process. It is therefore crucial that you know how to do this. This easy to follow lesson explains how.

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Essay on How to Prepare Tea

Students are often asked to write an essay on How to Prepare Tea in their schools and colleges. And if you’re also looking for the same, we have created 100-word, 250-word, and 500-word essays on the topic.

Let’s take a look…

100 Words Essay on How to Prepare Tea

Introduction.

Tea is a beloved drink worldwide. Here’s a simple process to prepare it.

Ingredients

Boiling water.

Start by boiling a cup of water in a pot.

Adding Tea Leaves

Once the water boils, add a teaspoon of tea leaves.

Adding Milk

Pour in a bit of milk and let it boil for a minute.

Strain the tea into a cup. Enjoy your homemade hot tea!

250 Words Essay on How to Prepare Tea

Understanding the art of tea making.

Tea, a universal beverage, is not merely a drink, but a ritual that requires a nuanced understanding of its preparation. The process involves more than just boiling water and adding tea leaves; it is the perfect blend of science and art.

Choosing the Right Ingredients

The journey to the perfect cup of tea begins with the selection of ingredients. Opt for high-quality loose-leaf tea, as it allows for better infusion and a more robust flavor. The water used should ideally be filtered or spring water, as tap water often contains minerals that can affect the taste.

Mastering the Brewing Process

The brewing process is a delicate balance of temperature and time. Different types of tea require different brewing temperatures. For instance, green tea is best brewed at lower temperatures (70-80°C), while black tea requires hotter water (90-100°C). The steeping time also varies, typically ranging from 1-5 minutes. Over-steeping can result in a bitter taste.

The Art of Serving

In conclusion, tea preparation is a process that demands attention to detail. From the choice of ingredients to the brewing and serving process, every step contributes to the overall experience. Understanding these intricacies can elevate your tea-making skills, transforming a simple beverage into an exquisite ritual.

500 Words Essay on How to Prepare Tea

Tea, a ubiquitous beverage across the globe, is more than just a drink. It’s a ritual, a meditative practice, and a comfort for many. The preparation of tea is an art form, with nuances that can significantly impact the final product’s taste, aroma, and overall experience. This essay will guide you through the process of preparing a perfect cup of tea, discussing the various factors that contribute to its quality.

Understanding the Tea Types

Selecting quality tea leaves, water quality and temperature.

The quality and temperature of the water used to brew the tea can drastically affect the final product. Use filtered or spring water for the best results, as tap water can contain minerals that alter the tea’s flavor. The water temperature should be adjusted according to the type of tea. For example, green tea should be brewed at a lower temperature (160-180°F), while black tea requires hotter water (200-212°F).

Brewing Time

Tea-to-water ratio.

The art of tea preparation is a journey of discovery that involves understanding the different types of tea, selecting quality tea leaves, using appropriate water quality and temperature, and adjusting brewing time and tea-to-water ratio. By mastering these elements, you can transform the simple act of tea preparation into a mindful ritual that not only produces a delicious beverage but also enhances your appreciation for the intricate world of tea.

That’s it! I hope the essay helped you.

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A Brief History and Types of British Tea

The British Love of Teas

The Spruce Eats / Madelyn Goodnight

• A Very Brief History
• Tea Varieties
• Making the Perfect Cup

Milk in First or Teas in First?

The right teapot.

Tea is the British and Irish national drink. Tea in Britain is drunk daily, often many cups a day , but from where did this love of teas in Britain come?

A Very Brief History of Teas in Britain and Ireland

Tea was first brought to Britain in the early 17th century by the East India Company. It was an expensive product and one only for the rich and often kept under lock and key. Catherine of Braganza, wife of Charles II introduced the ritual of drinking teas to the English Royal Court and the habit adopted by the aristocracy. The first tea shop for ladies opened in 1717 by Thomas Twining and slowly tea shops began to appear throughout England making the drinking of teas available to everyone. The British further developed their love of teas during the years of the British Empire in India.

There are currently almost 1,500 different teas in Britain. They all vary in style, taste, and color.

India is one of the leading growers exporting 12% of the world’s teas. The three most important types popular in the UK are:

• Darjeeling , which comes from Northern India and is a light, delicate tea –perfect for Afternoon Teas.
• Ceylon Tea is slightly stronger than Darjeeling. It is aromatic with a slightly sharp taste.
• Assam is a strong tea which stands up well to being blended.
• Other teas found in Britain and Ireland are Darjeeling Orange Pekoe or Ceylon Broken Orange Pekoe. This tea is not orange in flavor but describes the size of the leaf.

The birthplace of tea China produces 18% of the world’s tea. Two favorite types are:

• Lapsang Souchong is perhaps the most famous of China teas, the best coming from the hills in north Fujian. It has a smoky aroma and flavor.
• Yunnan is a black tea from the province of Yunnan. The rich, earthy taste is similar to Assam and makes an excellent breakfast tea.
• There are many other varieties from both India and China and other country’s which include green teas, white teas, and aromatics.

One Per Person and One for the Pot - Making the Perfect Cup of Tea

Everyone has an opinion on how to make a ‘proper’ cup of tea. The first ingredient must be leaf teas. Not tea bags and certainly not powder. Only black tea is considered real for a cup of tea in Britain. Black tea is the dried and fermented leaves of the tea plant, Camellia sinensis.

• Fill a kettle with fresh water and bring to the boil.
• Warm the teapot with a little of the boiled water swirls it around the pot and discard.
• Place one tsp of fresh, leaf tea per person plus one for the pot.
• Top up the teapot with the boiling water (do not allow the water to go off-the-boil or it will not be hot enough to brew the tea).
• Leave to infuse for 3 to 4 minutes, no longer or it will develop a ‘stewed’ flavor.
• Pour the tea through a tea-strainer directly into clean―preferably―china teacups.

Debate continues about whether to put milk in the cup before pouring or after. Originally milk was always added before the tea to prevent the hot teas from cracking the delicate bone china cups. Tea experts agree with this tradition but also state, pouring milk into hot tea after pouring alters the flavor of the tea.

The right teapot for the perfect cuppa is a matter of personal preference either metal (all early teapots were solid silver, ornate vessels) or China. A metal teapot will keep the tea hotter for longer but some feel that China keeps a finer flavor, with no tainting from the metal.

The diagram shows how tea leaves are processed into five different types of tea.

The diagram offers valuable insights into the transformation process of tea leaves into five types: white tea, green tea, oolong tea, large-leaf black tea, and small-leaf black tea. While all types begin with similar initial steps, they are different through specific methods of steaming, rolling, crushing, and fermentation, resulting in distinct final products. The process […] Read More Band 8+

The provided flowchart elucidates the information about the steps that are involved in the process of 5 different varieties of tea from tea leaves. Overall, it can be noticed that there are a total of sea ven steps which initiate leaf growth while culminating at different of tea. The process begins with, the foremost stage […] Read More Band 5+

The diagram presents the process of how five different types of tea are produced. Overall, there are nine main steps in the process, beginning with plucking grown leaf and ending with categorising five sorts of tea after manufacturing. Initially, the first stage of all kinds is similar with each other, which grown leaf is plucked […] Read More Band 6+

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Journey into the World of Chinese Tea

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China is synonymous with tea, and tea with China. In fact, the history of tea in China is almost as long as the history of China itself.

Despite the recent rise of coffee, Chinese tea culture continues to enjoy great popularity. Read on to learn about the past, present and future of tea in China .

Table of Contents

Shennong: The Mythical Father of Chinese Medicine

Early archeological and historical evidence, the classic of tea by lu yu, tea during the ming and qing dynasties, the east india company and robert fortune, we really mean tea, camellia sinensis tea, types of chinese teas, honorable mentions, we must not forget herbal "teas", last but not least, nǎichá, top 5 recommended chinese teas, chinese tea ceremonies gain in popularity, how to conduct a chinese tea ceremony, everything tea, how much coffee do people drink in china, the chinese tea industry marches on, chinese vocabulary related to chinese tea culture.

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The History of Tea in China

The history of Chinese tea (茶 chá ) begins with Shennong (神农 S hénnóng ), a mythical personage said to be the father of Chinese agriculture and Traditional Chinese Medicine .

Legend has it that Shennong accidentally discovered tea as he was boiling water to drink while sitting under a Camellia sinensis tree. Some leaves from the tree fell into the water, infusing it with a refreshing aroma. Shennong took a sip, found it enjoyable, and thus, tea was born.

Shennong is considered the father of Chinese agriculture.

Chinese mythology aside, archeological evidence has been found indicating that tea was used as a medicine by the elite as early as the Han dynasty (206 BCE–220 CE).

Tea didn’t achieve widespread popularity as an everyday beverage in China until the Tang dynasty (618-907 CE), however. Chinese Buddhist monks were some of the first to develop the habit of drinking tea. Its caffeine content helped them concentrate during long hours of prayer and meditation.

Much of the information we have about early Chinese tea culture comes from The Classic of Tea (茶经 C hájīng ), written around 760 CE by Lu Yu (陆羽 L ù Yǔ ), an orphan who grew up cultivating and drinking tea in a Buddhist monastery.

The Classic of Tea describes early Tang dynasty tea culture and explains how to grow and prepare tea.

In Lu Yu’s day, tea leaves were compressed into tea bricks , which were sometimes used as currency . When it was time to drink the tea, it was ground into a powder and mixed with water using a whisk to create a frothy beverage.

Although this type of powdered tea is no longer common in China, it was brought from China to Japan during the Tang dynasty and lives on today in Japanese matcha .

During the Ming dynasty (1368–1644 CE), tea bricks were replaced with loose leaf tea by imperial decree. This change was meant to make life easier for farmers since the traditional method of creating tea bricks was quite labor intensive.

Loose leaf tea is still the most common form of tea found in China today.

Tea was introduced in Britain in the mid-1600’s and British demand for tea soon created a trade imbalance with China. To correct it, Britain began exporting opium to China.

After China tried to ban opium, Britain launched the mid-19th century Opium Wars to force the trade to continue.

Although the wars achieved their stated goal, British merchants began to worry about the viability of continuing to rely on tea from the Chinese market. Soon, the East India Company sent Robert Fortune , a Scottish botanist and adventurer, to steal the secrets of tea-making from China.

Fortune’s stolen information, plants and seeds were then used to start large-scale tea production in India.

Indian tea production quickly outstripped that of China, and China lost its long-standing monopoly on the international tea trade.

The Chinese tea industry went into decline, and China has only recently regained its status as the world’s leading tea exporter.

Scottish botanist Robert Fortune in China, where he covertly collected tea plants and seeds for the East India Company, revolutionizing the global tea industry.

Popular Types of Tea in China

Today, most Chinese tea is loose leaf tea that’s steeped in boiling water, either in a teapot (茶壶 cháhú ) or directly in a thermos or glass, depending on the type of tea being consumed.

Drinking tea made from tea bags is uncommon in China.

“Tea” is used as a catch-all term for many different herbal brews in the West. In the strictest sense, however, the word “tea” only applies to beverages made from the leaves of the Camellia sinensis plant.

Contrary to popular belief, the differences in taste and color seen in different types of Chinese tea are not due to the use of different kinds of tea leaves. Rather, they are due to differences in the production and manufacturing process.

The type of tea produced is determined by the level of oxidation the tea leaves are allowed to undergo before the process is stopped by heating the leaves. In China, tea merchants usually refer to this oxidation process as fermentation (发酵 fājiào ).

Chinese teas are classified according to their level of fermentation. The more fermented the tea, the stronger its taste. White teas (白茶 báichá) are essentially unfermented (不发酵 bù fājiào).

They are followed by lightly fermented (微发酵 wēi fājiào) green teas (绿茶 lǜchá), half fermented (半发酵 bàn fājiào) oolong teas (乌龙茶 wūlóng chá), and fully fermented (全发酵 quán fājiào) black teas (红茶 hóngchá).

Pu’er (also called pu-erh) teas (普洱茶 pǔ'ěrchá), which are generally quite dark and strong, are said to be post-fermented (后发酵 hòu fājiào).

Certain regions of China are known for producing and consuming special types of tea. For example, Wuyi Mountain, in Fujian Province, is particularly famous for production and consumption of fine oolong teas such as dahongpao (大红袍 dàhóngpáo ).

Green teas such as biluochun (碧螺春 bìluóchūn ), grown in Jiangsu Province, are popular in the region around Shanghai.

Biluochun tea

Other beverages referred to as “tea” also exist in China, although some of them don’t actually contain any Camellia sinensis leaves.

One popular tea is jasmine tea (茉莉花茶 mòlìhuāchá ), made from a mixture of green tea and jasmine flowers.

Barley tea (大麦茶 dàmàichá ), made from roasted barley grains, doesn’t actually contain any tea leaves at all.

Jasmine tea

Other types of “tea” that enjoy immense popularity among the younger generations are milk tea (奶茶 nǎichá ) and bubble tea (珍珠奶茶 zhēnzhū nǎichá ).

These sugary drinks, which don’t contain much (if any) actual tea, come in a variety of different flavors.

CLI is in the business of China, and in China business means drinking tea. After over 12 years working day in and day out on behalf of our students and community (which means staying well caffeinated!), we've come know tea well.

Here are our top 5 recommended Chinese teas:

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Modern Chinese Tea Culture

Tea culture in China is most intact in the south, where the bulk of China’s tea is produced.

Tea can be consumed at home or in teahouses (茶馆 cháguǎn ), many of which offer private rooms for drinking tea with friends or business partners. Although tea is consumed by people from every sector of society, most tea connoisseurs tend to be middle-aged business people, intellectuals or artists.

Much of modern Chinese tea culture revolves around the gongfu tea ceremony (功夫茶 or gōngfūchá ). Thought to have originated in Fujian or Guangdong Province, it usually features black, oolong or pu’er tea.

At its most basic, the ceremony makes use of tiny tea cups (茶杯 chábēi ), a tea-brewing vessel such as a gaiwan (盖碗 gàiwǎn ) or an Yixing purple clay teapot (紫砂壶 zǐshāhú ), a tea strainer, a tea pitcher and a tea table or tray. Other utensils such as tea tongs are optional.

The more complicated the ceremony, the more utensils are likely to be involved. Tea tables are often quite large and can be decorated with whimsical tea pets (茶宠 cháchǒng ).

Normally, tea ceremonies are run by a host who begins by steeping loose leaf tea in water in a gaiwan or teapot, and then pouring it through a tea strainer into a tea pitcher to filter out bits of tea leaf.

Next, the host pours tea from the pitcher onto teacups. Instead of serving this first batch of tea to guests, the host generally pours it out onto the tea table, allowing it to drain into a bucket underneath.

This is done to wash the tea cups and also because tea from the first pour is thought to be too strong to drink. This process is then repeated, except that the tea is served to those present instead of being discarded.

After being served, guests should either thank the host verbally or express thanks by tapping their bent index and middle fingers on the tea table. This custom is most common in southern China and is said to have originated during the Qing dynasty (1636–1912 CE), when the Qianlong Emperor , who was traveling in disguise, poured tea for a servant.

The servant wanted to show his gratitude by kneeling, but couldn’t do so for fear of revealing the emperor’s identity. Therefore, he tapped the table with two bent fingers instead.

For a full transcript of the above video that includes Chinese characters , pinyin , and English translations, click here .

It is possible to spend a great deal of money collecting expensive tea leaves and fine tea accessories, especially Yixing teapots .

In some affluent circles, engagement with tea culture is used as a way to “ flaunt wealth and invest savings ,” a bit like wine culture in the United States. Certain wealthy individuals use their knowledge of tea culture to impress friends and gain prestige.

It’s also not uncommon for expensive teas to be given as gifts on important occasions.

That said, not everyone you encounter in China is going to be a tea connoisseur. Many won’t even be familiar with the gongfu tea ceremony.

Some families don’t have the habit of drinking tea, and some people simply drink it without fanfare in a thermos that they carry with them throughout the day.

The Rise of Coffee

China has been a nation of tea drinkers for a long time, and coffee (咖啡 kā fēi ) was rare in China until recently. Over the past 20 years, coffee’s popularity has steadily increased, especially among urban millennials.

Although per capita Chinese coffee consumption is still only 5 cups per year compared to 400 cups in the United States, the demand for coffee in China has grown exponentially since the first Starbucks opened in Beijing in 1999.

Coffee shops (咖啡馆 kāfēiguǎn ) are now ubiquitous in China’s first, second, and even third-tier cities.

Coffee is especially popular with students and young white-collar workers, who associate it with the aspirational Western lifestyle that comes with newfound economic mobility.

The prices at Starbucks in China are quite high compared to those in the U.S., but this only helps to add to its allure and cements Starbucks coffee as a status symbol for the new middle class.

The Future of Tea

For now, tea drinking is firmly entrenched in Chinese culture. Coffee’s increasing popularity poses a challenge to the Chinese tea industry, however.

Today, traditional teahouses are nowhere near as popular with members of the younger generation as coffee shops are. This is perhaps related to the fact that traditional Chinese tea suffers from a branding problem.

While large coffee chains like Starbucks have sophisticated brand images that attract young consumers, no traditional Chinese tea brands with such widespread appeal have emerged.

Recently, some traditional tea companies have responded to changes in the market by opening trendy cafes or offering new products designed to appeal to more modern tastes such as fruit-flavored teas, tea bags, and instant tea. Such changes may be necessary if China’s tea industry wants to compete with coffee in the long-run.

Considering its strong historical record of successfully adapting to the changes brought about by wars, intellectual property theft and imperial decrees, the Chinese tea industry seems likely to overcome its current challenges and continue to exist for many years to come.

Anne Meredith holds an MA in International Politics and Chinese Studies from the Johns Hopkins School of Advanced International Studies (SAIS). As part of the graduation requirements for the program, Anne wrote and defended a 70-page Master's thesis entirely in 汉字 (hànzì; Chinese characters). Anne lives in Shanghai, China and is fluent in Chinese.

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A Nice Cup of Tea

This material remains under copyright in some jurisdictions, including the US, and is reproduced here with the kind permission of  the Orwell Estate . The Orwell Foundation is an independent charity – please consider making a donation or becoming a Friend of the Foundation to help us maintain these resources for readers everywhere. 

If you look up ‘tea’ in the first cookery book that comes to hand you will probably find that it is unmentioned; or at most you will find a few lines of sketchy instructions which give no ruling on several of the most important points. This is curious, not only because tea is one of the mainstays of civilization in this country, as well as in Eire, Australia and New Zealand, but because the best manner of making it is the subject of violent disputes.

When I look through my own recipe for the perfect cup of tea, I find no fewer than 11 outstanding points. On perhaps two of them there would be pretty general agreement, but at least four others are acutely controversial. Here are my own 11 rules, every one of which I regard as golden:

• First of all, one should use Indian or Ceylonese tea. China tea has virtues which are not to be despised nowadays—it is economical, and one can drink it without milk—but there is not much stimulation in it. One does not feel wiser, braver or more optimistic after drinking it. Anyone who has used that comforting phrase ‘a nice cup of tea’ invariably means Indian tea.
• Secondly, tea should be made in small quantities—that is, in a teapot. Tea out of an urn is always tasteless, while army tea, made in a cauldron, tastes of grease and whitewash. The teapot should be made of china or earthenware. Silver or Britanniaware teapots produce inferior tea and enamel pots are worse; though curiously enough a pewter teapot (a rarity nowadays) is not so bad.
• Thirdly, the pot should be warmed beforehand. This is better done by placing it on the hob than by the usual method of swilling it out with hot water.
• Fourthly, the tea should be strong. For a pot holding a quart, if you are going to fill it nearly to the brim, six heaped teaspoons would be about right. In a time of rationing, this is not an idea that can be realized on every day of the week, but I maintain that one strong cup of tea is better than twenty weak ones. All true tea lovers not only like their tea strong, but like it a little stronger with each year that passes—a fact which is recognized in the extra ration issued to old-age pensioners.
• Fifthly, the tea should be put straight into the pot. No strainers, muslin bags or other devices to imprison the tea. In some countries teapots are fitted with little dangling baskets under the spout to catch the stray leaves, which are supposed to be harmful. Actually one can swallow tea-leaves in considerable quantities without ill effect, and if the tea is not loose in the pot it never infuses properly.
• Sixthly, one should take the teapot to the kettle and not the other way about. The water should be actually boiling at the moment of impact, which means that one should keep it on the flame while one pours. Some people add that one should only use water that has been freshly brought to the boil, but I have never noticed that it makes any difference.
• Seventhly, after making the tea, one should stir it, or better, give the pot a good shake, afterwards allowing the leaves to settle.
• Eighthly, one should drink out of a good breakfast cup—that is, the cylindrical type of cup, not the flat, shallow type. The breakfast cup holds more, and with the other kind one’s tea is always half cold—before one has well started on it.
• Ninthly, one should pour the cream off the milk before using it for tea. Milk that is too creamy always gives tea a sickly taste.
• Tenthly, one should pour tea into the cup first. This is one of the most controversial points of all; indeed in every family in Britain there are probably two schools of thought on the subject. The milk-first school can bring forward some fairly strong arguments, but I maintain that my own argument is unanswerable. This is that, by putting the tea in first and stirring as one pours, one can exactly regulate the amount of milk whereas one is liable to put in too much milk if one does it the other way round.
• Lastly, tea—unless one is drinking it in the Russian style—should be drunk without sugar. I know very well that I am in a minority here. But still, how can you call yourself a true tea-lover if you destroy the flavour of your tea by putting sugar in it? It would be equally reasonable to put in pepper or salt. Tea is meant to be bitter, just as beer is meant to be bitter. If you sweeten it, you are no longer tasting the tea, you are merely tasting the sugar; you could make a very similar drink by dissolving sugar in plain hot water.

Some people would answer that they don’t like tea in itself, that they only drink it in order to be warmed and stimulated, and they need sugar to take the taste away. To those misguided people I would say: Try drinking tea without sugar for, say, a fortnight and it is very unlikely that you will ever want to ruin your tea by sweetening it again.

These are not the only controversial points to arise in connection with tea drinking, but they are sufficient to show how subtilized the whole business has become.

There is also the mysterious social etiquette surrounding the teapot (why is it considered vulgar to drink out of your saucer, for instance?) and much might be written about the subsidiary uses of tealeaves, such as telling fortunes, predicting the arrival of visitors, feeding rabbits, healing burns and sweeping the carpet.

It is worth paying attention to such details as warming the pot and using water that is really boiling, so as to make quite sure of wringing out of one’s ration the 20 good, strong cups that two ounces, properly handled, ought to represent.

Evening Standard , 12 January 1946

Further reading

• Christopher Hitchens: How to Make a Decent Cup of Tea ( Slate )
• Douglas Adams: How to make a cup of tea (BBC h2g2)
• How to make a perfect cuppa (BBC News)
• ISO 3103 – international standard for brewing tea (Wikipedia)

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• The four main types of essay | Quick guide with examples

The Four Main Types of Essay | Quick Guide with Examples

Published on September 4, 2020 by Jack Caulfield . Revised on July 23, 2023.

An essay is a focused piece of writing designed to inform or persuade. There are many different types of essay, but they are often defined in four categories: argumentative, expository, narrative, and descriptive essays.

Argumentative and expository essays are focused on conveying information and making clear points, while narrative and descriptive essays are about exercising creativity and writing in an interesting way. At university level, argumentative essays are the most common type. 

In high school and college, you will also often have to write textual analysis essays, which test your skills in close reading and interpretation.

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Table of contents

Argumentative essays, expository essays, narrative essays, descriptive essays, textual analysis essays, other interesting articles, frequently asked questions about types of essays.

An argumentative essay presents an extended, evidence-based argument. It requires a strong thesis statement —a clearly defined stance on your topic. Your aim is to convince the reader of your thesis using evidence (such as quotations ) and analysis.

Argumentative essays test your ability to research and present your own position on a topic. This is the most common type of essay at college level—most papers you write will involve some kind of argumentation.

The essay is divided into an introduction, body, and conclusion:

• The introduction provides your topic and thesis statement
• The body presents your evidence and arguments
• The conclusion summarizes your argument and emphasizes its importance

The example below is a paragraph from the body of an argumentative essay about the effects of the internet on education. Mouse over it to learn more.

A common frustration for teachers is students’ use of Wikipedia as a source in their writing. Its prevalence among students is not exaggerated; a survey found that the vast majority of the students surveyed used Wikipedia (Head & Eisenberg, 2010). An article in The Guardian stresses a common objection to its use: “a reliance on Wikipedia can discourage students from engaging with genuine academic writing” (Coomer, 2013). Teachers are clearly not mistaken in viewing Wikipedia usage as ubiquitous among their students; but the claim that it discourages engagement with academic sources requires further investigation. This point is treated as self-evident by many teachers, but Wikipedia itself explicitly encourages students to look into other sources. Its articles often provide references to academic publications and include warning notes where citations are missing; the site’s own guidelines for research make clear that it should be used as a starting point, emphasizing that users should always “read the references and check whether they really do support what the article says” (“Wikipedia:Researching with Wikipedia,” 2020). Indeed, for many students, Wikipedia is their first encounter with the concepts of citation and referencing. The use of Wikipedia therefore has a positive side that merits deeper consideration than it often receives.

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An expository essay provides a clear, focused explanation of a topic. It doesn’t require an original argument, just a balanced and well-organized view of the topic.

Expository essays test your familiarity with a topic and your ability to organize and convey information. They are commonly assigned at high school or in exam questions at college level.

The introduction of an expository essay states your topic and provides some general background, the body presents the details, and the conclusion summarizes the information presented.

A typical body paragraph from an expository essay about the invention of the printing press is shown below. Mouse over it to learn more.

The invention of the printing press in 1440 changed this situation dramatically. Johannes Gutenberg, who had worked as a goldsmith, used his knowledge of metals in the design of the press. He made his type from an alloy of lead, tin, and antimony, whose durability allowed for the reliable production of high-quality books. This new technology allowed texts to be reproduced and disseminated on a much larger scale than was previously possible. The Gutenberg Bible appeared in the 1450s, and a large number of printing presses sprang up across the continent in the following decades. Gutenberg’s invention rapidly transformed cultural production in Europe; among other things, it would lead to the Protestant Reformation.

A narrative essay is one that tells a story. This is usually a story about a personal experience you had, but it may also be an imaginative exploration of something you have not experienced.

Narrative essays test your ability to build up a narrative in an engaging, well-structured way. They are much more personal and creative than other kinds of academic writing . Writing a personal statement for an application requires the same skills as a narrative essay.

A narrative essay isn’t strictly divided into introduction, body, and conclusion, but it should still begin by setting up the narrative and finish by expressing the point of the story—what you learned from your experience, or why it made an impression on you.

Mouse over the example below, a short narrative essay responding to the prompt “Write about an experience where you learned something about yourself,” to explore its structure.

Since elementary school, I have always favored subjects like science and math over the humanities. My instinct was always to think of these subjects as more solid and serious than classes like English. If there was no right answer, I thought, why bother? But recently I had an experience that taught me my academic interests are more flexible than I had thought: I took my first philosophy class.

Before I entered the classroom, I was skeptical. I waited outside with the other students and wondered what exactly philosophy would involve—I really had no idea. I imagined something pretty abstract: long, stilted conversations pondering the meaning of life. But what I got was something quite different.

A young man in jeans, Mr. Jones—“but you can call me Rob”—was far from the white-haired, buttoned-up old man I had half-expected. And rather than pulling us into pedantic arguments about obscure philosophical points, Rob engaged us on our level. To talk free will, we looked at our own choices. To talk ethics, we looked at dilemmas we had faced ourselves. By the end of class, I’d discovered that questions with no right answer can turn out to be the most interesting ones.

The experience has taught me to look at things a little more “philosophically”—and not just because it was a philosophy class! I learned that if I let go of my preconceptions, I can actually get a lot out of subjects I was previously dismissive of. The class taught me—in more ways than one—to look at things with an open mind.

A descriptive essay provides a detailed sensory description of something. Like narrative essays, they allow you to be more creative than most academic writing, but they are more tightly focused than narrative essays. You might describe a specific place or object, rather than telling a whole story.

Descriptive essays test your ability to use language creatively, making striking word choices to convey a memorable picture of what you’re describing.

A descriptive essay can be quite loosely structured, though it should usually begin by introducing the object of your description and end by drawing an overall picture of it. The important thing is to use careful word choices and figurative language to create an original description of your object.

Mouse over the example below, a response to the prompt “Describe a place you love to spend time in,” to learn more about descriptive essays.

On Sunday afternoons I like to spend my time in the garden behind my house. The garden is narrow but long, a corridor of green extending from the back of the house, and I sit on a lawn chair at the far end to read and relax. I am in my small peaceful paradise: the shade of the tree, the feel of the grass on my feet, the gentle activity of the fish in the pond beside me.

My cat crosses the garden nimbly and leaps onto the fence to survey it from above. From his perch he can watch over his little kingdom and keep an eye on the neighbours. He does this until the barking of next door’s dog scares him from his post and he bolts for the cat flap to govern from the safety of the kitchen.

With that, I am left alone with the fish, whose whole world is the pond by my feet. The fish explore the pond every day as if for the first time, prodding and inspecting every stone. I sometimes feel the same about sitting here in the garden; I know the place better than anyone, but whenever I return I still feel compelled to pay attention to all its details and novelties—a new bird perched in the tree, the growth of the grass, and the movement of the insects it shelters…

Sitting out in the garden, I feel serene. I feel at home. And yet I always feel there is more to discover. The bounds of my garden may be small, but there is a whole world contained within it, and it is one I will never get tired of inhabiting.

Though every essay type tests your writing skills, some essays also test your ability to read carefully and critically. In a textual analysis essay, you don’t just present information on a topic, but closely analyze a text to explain how it achieves certain effects.

Rhetorical analysis

A rhetorical analysis looks at a persuasive text (e.g. a speech, an essay, a political cartoon) in terms of the rhetorical devices it uses, and evaluates their effectiveness.

The goal is not to state whether you agree with the author’s argument but to look at how they have constructed it.

The introduction of a rhetorical analysis presents the text, some background information, and your thesis statement; the body comprises the analysis itself; and the conclusion wraps up your analysis of the text, emphasizing its relevance to broader concerns.

The example below is from a rhetorical analysis of Martin Luther King Jr.’s “I Have a Dream” speech . Mouse over it to learn more.

King’s speech is infused with prophetic language throughout. Even before the famous “dream” part of the speech, King’s language consistently strikes a prophetic tone. He refers to the Lincoln Memorial as a “hallowed spot” and speaks of rising “from the dark and desolate valley of segregation” to “make justice a reality for all of God’s children.” The assumption of this prophetic voice constitutes the text’s strongest ethical appeal; after linking himself with political figures like Lincoln and the Founding Fathers, King’s ethos adopts a distinctly religious tone, recalling Biblical prophets and preachers of change from across history. This adds significant force to his words; standing before an audience of hundreds of thousands, he states not just what the future should be, but what it will be: “The whirlwinds of revolt will continue to shake the foundations of our nation until the bright day of justice emerges.” This warning is almost apocalyptic in tone, though it concludes with the positive image of the “bright day of justice.” The power of King’s rhetoric thus stems not only from the pathos of his vision of a brighter future, but from the ethos of the prophetic voice he adopts in expressing this vision.

Literary analysis

A literary analysis essay presents a close reading of a work of literature—e.g. a poem or novel—to explore the choices made by the author and how they help to convey the text’s theme. It is not simply a book report or a review, but an in-depth interpretation of the text.

Literary analysis looks at things like setting, characters, themes, and figurative language. The goal is to closely analyze what the author conveys and how.

The introduction of a literary analysis essay presents the text and background, and provides your thesis statement; the body consists of close readings of the text with quotations and analysis in support of your argument; and the conclusion emphasizes what your approach tells us about the text.

Mouse over the example below, the introduction to a literary analysis essay on Frankenstein , to learn more.

Mary Shelley’s Frankenstein is often read as a crude cautionary tale about the dangers of scientific advancement unrestrained by ethical considerations. In this reading, protagonist Victor Frankenstein is a stable representation of the callous ambition of modern science throughout the novel. This essay, however, argues that far from providing a stable image of the character, Shelley uses shifting narrative perspectives to portray Frankenstein in an increasingly negative light as the novel goes on. While he initially appears to be a naive but sympathetic idealist, after the creature’s narrative Frankenstein begins to resemble—even in his own telling—the thoughtlessly cruel figure the creature represents him as. This essay begins by exploring the positive portrayal of Frankenstein in the first volume, then moves on to the creature’s perception of him, and finally discusses the third volume’s narrative shift toward viewing Frankenstein as the creature views him.

If you want to know more about AI tools , college essays , or fallacies make sure to check out some of our other articles with explanations and examples or go directly to our tools!

• Ad hominem fallacy
• Post hoc fallacy
• Appeal to authority fallacy
• False cause fallacy
• Sunk cost fallacy

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• Choosing Essay Topic
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• Comparing and Contrasting in an Essay

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At high school and in composition classes at university, you’ll often be told to write a specific type of essay , but you might also just be given prompts.

Look for keywords in these prompts that suggest a certain approach: The word “explain” suggests you should write an expository essay , while the word “describe” implies a descriptive essay . An argumentative essay might be prompted with the word “assess” or “argue.”

The vast majority of essays written at university are some sort of argumentative essay . Almost all academic writing involves building up an argument, though other types of essay might be assigned in composition classes.

Essays can present arguments about all kinds of different topics. For example:

• In a literary analysis essay, you might make an argument for a specific interpretation of a text
• In a history essay, you might present an argument for the importance of a particular event
• In a politics essay, you might argue for the validity of a certain political theory

An argumentative essay tends to be a longer essay involving independent research, and aims to make an original argument about a topic. Its thesis statement makes a contentious claim that must be supported in an objective, evidence-based way.

An expository essay also aims to be objective, but it doesn’t have to make an original argument. Rather, it aims to explain something (e.g., a process or idea) in a clear, concise way. Expository essays are often shorter assignments and rely less on research.

The key difference is that a narrative essay is designed to tell a complete story, while a descriptive essay is meant to convey an intense description of a particular place, object, or concept.

Narrative and descriptive essays both allow you to write more personally and creatively than other kinds of essays , and similar writing skills can apply to both.

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