Tag: Tea history

According to a 2022 YouGov survey, 74% of tea-drinking Britons do not add sugar to their brew, debunking the common stereotype that all British tea is sweet. The truth is, while tea remains a national institution, preferences for sugar are changing, especially among different age groups and regions.

Traditionally, heather has been used for centuries to treat urinary tract and kidney issues, making heather tea a popular folk remedy with a long history in herbal medicine. This mild, floral infusion, brewed from the flowering tops of the Calluna vulgaris plant, offers a comforting and aromatic experience with potential wellness properties.

According to research published in *News-Medical*, drinking unsweetened tea daily is associated with a significantly lower risk of all-cause mortality, leading many to reconsider: should I add sugar to my tea?

According to Chinese legend, tea was discovered around 2737 BCE when leaves from a *Camellia sinensis* tree fell into the boiling water of Emperor Shen Nung, making tea the oldest caffeinated drink on record. This mythical origin reveals a deep history that predates many of our modern-day stimulant habits.

First registered in Canada in 1899, Red Rose Tea's beloved Original Blend is famously not made from rose petals, a common misconception. In reality, the tea is crafted from a proprietary blend of black tea leaves sourced from premier tea-growing regions worldwide, giving it its distinct flavor.

Orange Pekoe is not a flavor of tea, but rather a grade of black tea based on the size and quality of the leaves. Since it is a black tea made from the Camellia sinensis plant, Orange Pekoe does contain caffeine, unless it has been specifically processed to be decaffeinated. A typical 8-ounce cup can contain between 40 and 70 milligrams of caffeine.

With over 2,000 distinct types available, Chinese tea is incredibly diverse. But what is special about Chinese tea is not just its staggering variety, but its ancient origins, deeply rooted cultural significance, and complex processing techniques that shape its unique character.

According to a 2025 news release from the Royal Society of Chemistry, adding milk first to a cup of tea is scientifically the superior method for achieving a better flavor profile. The answer to the age-old debate of why should milk go first lies in a blend of history, physics, and chemistry that ensures a smoother, more balanced brew.