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Tea originated in China over 5,000 years ago. According to legend, Emperor Shen Nong discovered it by accident when some tea leaves fell into his hot water. Since then, it became a sacred drink and later spread to Japan, India, and Europe through trade routes.

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Tea contains antioxidants that help slow down aging and strengthen the immune system. It also improves digestion, reduces stress, and may prevent heart diseases. Each type has its own benefits: green tea boosts focus, black tea gives energy, and herbal tea relaxes the body.

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The first Chinese tea had a light, earthy flavour and a greenish-yellow colour. It was made from fresh tea leaves boiled in water, sometimes mixed with herbs. Its taste was gentle but slightly bitter — natural and pure, just like the mountains where it grew.

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In ancient China, tea was boiled in clay pots and served hot in small cups. People drank it slowly, often during quiet moments or spiritual practices. It wasn’t sweetened or mixed with milk — the Chinese enjoyed the pure, natural taste of the leaves.

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Tea represented respect, harmony, and peace in Chinese society. It was served to guests as a gesture of kindness and used in ceremonies that celebrated friendship and mindfulness — traditions that still live on in China today.