We all are familiar with tea as a beverage, but only few know its useful qualities. The history of tea connected with a lot of puzzles, mysteries and legends. The first record about tea is associated with the name of Shen Nong (the Divine farmer), who by the legend had translucent stomach and studied the effects of various herbs on his body. Once he got poisoned. Being exhausted he crawled up to the tea bush, tore a leave from a tree, chewed it, and his felt significantly better. Since then tea became known for its’ medicinal properties, it is rich in vitamins, trace elements, amino acids.
Tibetan monks were drinking tea during long prayers and meditations for not to fall asleep. There is a legend that Buddha himself had grown that wonderful tonic for them. And nowadays we could see that this healing and energy drink could have different tastes.
There is such a thing as jewelry of tea. These may include flavoring features, color, in all its complexity and the palette of shades, the quality of tea leaves what is very important for defining the category of tea and its effects on the human body, these effects can be divided into short-term (being taken once): improvement of mood, energy , quenching thirst in the summer heat .... And the long-term (at constant tea-drinking): to strengthen teeth, bones, improvement of vision, detox.
Currently, in China there are many regions-provinces, engaged in the production of different sorts of tea, but some kinds of tea is still produced in Taiwan, where tea-growing culture came from Fujian province in the early XVIII century. Climate and other environmental conditions were ideal for Taiwan tea bush vegetation, allowing the shoot for four to six harvests of young tender leaves in the year, while in other places with a cooler climate this can be done only three times. Taiwan Tea soon became highly valued, and the court of China Qing dynasty (1644-1911) began to promote the development of Taiwan's commercial tea growing. From the second half of XVIII century the mainland China and Southeast Asia each year exported about 10,000 tons of Taiwanese tea. Tea was the most important commercial product in Taiwan after rice and sugar.