Latest news with #CamelliaSinensis
The Independent
5 days ago
- Science
- The Independent
Why your cup of tea could soon be grown in the UK – and be better for you
It's not every day you find yourself standing in a tea garden in Devon, surrounded by rows of Camellia sinensis – the same plant species used to make tea in India, China and Japan. But there we were, in the heart of Dartmoor, picking fresh tea leaves from plants that are thriving in the UK's cool, damp climate. It's a surprising sight, and one that could become more common. Britain may be known as a 'nation of tea drinkers', but might there be opportunities for it to increasingly be a nation of tea growers? Our research has involved working with growers in Devon and Wales to explore the chemistry of UK-grown tea. We're using a technique called 'metabolomics' to understand what's going on inside the leaves, and how different growing conditions, processing methods and even fermentation (like making kombucha) affect the final cup. Tea competes with coffee to be the UK's favourite drink, but almost all tea leaves are imported. With concerns about climate change, food security and sustainability increasing, there's growing interest in whether more food, including tea, can be grown in the UK. We chose mid-Wales and south-west England for our project because of their mild, wet climates, which are surprisingly well-suited to tea cultivation. Dartmoor, in particular, has a unique microclimate and varied soils that make it an ideal test site. There's also a strong local appetite for sustainable farming and agricultural innovation. Wales already has a tea pioneer in Lucy George, a Nuffield farming scholar who began growing tea near Cardiff in 2014. Her brand, Peterston Tea, is now sold in Welsh shops and around the world. She believes that slower growth in Wales' cooler climate may actually improve flavour, making Welsh-grown tea more than just a curiosity. What we found One of our studies used metabolomics and machine learning to explore the chemical diversity of UK-grown tea. Metabolomics involves analysing the small molecules – known as 'metabolites' – in a sample. These include sugars, amino acids and polyphenols, as well as more complex 'bioactives' like catechins and flavonoids. These types of compounds influence flavour, aroma and potential health benefits. We used method called 'direct injection mass spectrometry' to create a chemical fingerprint of each sample. Then we used machine learning to spot patterns and differences. We also looked at how the chemistry of the leaves changes depending on the time of day they're picked and how they're processed. Our findings show that tea grown in the UK has a rich and diverse chemical profile. Different varieties, picking times and processing techniques all influence the concentration of beneficial compounds like catechins and flavonoids. The other study was a human trial, which found that drinking green tea from Dartmoor with rhubarb root for 21 days significantly reduced LDL (bad) cholesterol and total cholesterol, and without disrupting the gut microbiome. This suggests that UK-grown tea could be developed into a functional food, supporting health. This product is now being sold by a tea company in Carmarthenshire, west Wales. This is exciting because it means we can tailor how we grow and process tea to enhance both its flavour and its health benefits. And it opens the door to a potential new UK-grown tea industry. It could play a part in supporting the rural economy, reduce reliance on imports and offer a more sustainable future for UK agriculture. On a global level, this kind of research helps us understand how plants respond to different environments, which is crucial for food security in a changing climate. What's next? We're now investigating how different tea varieties and processing techniques – like steaming, oxidation and novel drying methods – influence the tea's chemical make-up. These techniques could help preserve more of the beneficial compounds and make it easier to develop new tea-based products like powders or supplements. Another human study is looking at how kombucha affects well-being, memory, inflammation and stress. We're also continuing to test how different varieties of tea respond to the UK's conditions, and how we can refine growing and processing techniques to produce high-quality, health-promoting tea on home soil. As climate change reshapes what we can grow and where, tea may just become one of the UK's most unexpected and exciting new crops. Amanda Lloyd is a Researcher in Food, Diet and Health at Aberystwyth University. Nigel Holt is a Professor of Psychology at Aberystwyth University.
The Herald Scotland
30-05-2025
- The Herald Scotland
Probe leads to conviction of Scottish tea fraudster
The investigation by FSS uncovered that Robinson's misrepresentations led to financial losses totalling £584,738 for his clients. Robinson, also known as Tam O'Braan and Thomas O'Brien, was found guilty by jury at Falkirk Sherriff Court following an extensive investigation by FSS. He will be sentenced at a later date. Between January 2014 and February 2019, Robinson operated under the business name "The Wee Tea Plantation", asserting that he cultivated Camellia Sinensis tea plants at his Perthshire estate. He marketed this tea as authentically Scottish-grown and sold to high-profile clients in the hospitality sector, but in reality, the tea was sourced from wholesalers outside Scotland. Robinson further bolstered his fraudulent claims by alleging he had developed innovative techniques for cultivating tea in Scotland's climate. He also fabricated academic qualifications and industry awards to lend credibility to his story. Ron McNaughton, Head of the Scottish Food Crime and Incidents Unit (SFCIU) at FSS, commented: "This was a highly complex and protracted investigation which required a significant amount of time, expertise and coordination across our team and with partner agencies. Fraud of this nature is often difficult to detect and even harder to prove, but we were determined to pursue every line of enquiry to build the strongest possible case. 'This was not a victimless crime — individuals, businesses, and an emerging sector of genuine Scottish tea growers suffered real financial and reputational harm as a result of deliberate deception. I would like to thank the witnesses who came forward and supported the investigation; their cooperation was essential to achieving this outcome. 'It's a strong example of how partnership working and the dedication and skill of our investigative teams make it increasingly difficult for those committing food fraud to go undetected. We remain committed to protecting Scotland's food and drink sector from criminal activity and maintaining consumer trust."
Yahoo
28-05-2025
- Business
- Yahoo
World's second most consumed beverage faces impacts from climate change
The world's second-most consumed beverage faces a potentially complicated future as climate change increasingly reshapes growing regions of Camellia sinensis - the plant responsible for producing tea. Every day, around 5 billion cups of the beverage are consumed, making it a staple around the globe, but a recent study warns that by 2025, more than half of the world's top 20 tea-producing countries may experience a reduction in land deemed suitable for cultivation. Researchers say that vital growing regions could lose their growing viability due to changing temperatures, erratic rainfall patterns and varying humidity levels. Climate change scenarios suggest that key growing regions may lose their suitability, potentially disrupting livelihoods and economies, for the most consumed beverage behind water. Countries such as Argentina, Malawi and Tanzania are expected to face the most significant losses in suitable tea-growing land, while regions in Turkey, Iran, Thailand and Rwanda may actually experience gains in cultivable terrain, due to evolving climate patterns. According to agricultural experts at Washington State University, optimal conditions for Camellia sinensis growth occur when relative humidity exceeds 75% and annual rainfall ranges between 50 and 100 inches. Some areas in eastern Africa and Asia are experiencing extended drought, with associated changes in humidity values, which impacts production levels. Dozens Of Bottles Of Cherries Found By Archeologists At The Home Of The United States' First President The United States is not considered to be a major producer of tea because of the climate and associated labor costs. Countries such as China, India, Kenya and Sri Lanka are the largest producers of the plant. According to the United Nations' Food and Agriculture Organization, over 60% of global tea is produced by small-scale farms, where the crop serves as the main source of income. The study evaluated nearly two dozen variables in primary growing areas, including precipitation patterns, changes in temperatures and soil acidity. Researchers cautioned that the data was based on a global scale and not meant for localized decision-making, which would require further studies. The drink's popularity stems not only from its cultural importance but also from its health impacts. According to the FAO, tea consumption has increased annually by more than 3%, due to its affordability and accessibility across all income groups. What Season Do Fruits And Vegetables Grow In? Black tea is the most widely consumed variety, followed by green, oolong, white and herbal varieties. Herbal teas are not made exclusively from the Camellia sinensis plant, meaning that more regions participate in the growing of elements such as peppermint and hibiscus. According to health experts at Harvard University, teas are a natural source of caffeine and rich in compounds known as polyphenols. Some studies have suggested that these plant-based nutrients may reduce inflammation and support heart health by reducing cardiovascular disease. The verdict is still out on whether hot teas provide a significant health benefit, as some research has found warm liquids may increase the risk of esophageal and stomach article source: World's second most consumed beverage faces impacts from climate change
Daily Mail
23-05-2025
- Science
- Daily Mail
50 PLANTS THAT CHANGED THE WORLD by Stephen A. Harris; Jaw-dropping effect of wheat on our faces!
50 PLANTS THAT CHANGED THE WORLD by Stephen A. Harris (Bodlein £25, 314pp) IF YOU sit down with a cup of tea and a biscuit today, spare a moment to ponder the centuries – in some cases, millennia – of trial and error and human ingenuity which have gone into developing your snack. Tea has been drunk in the West since the 16th century. Even though tea quickly became popular, the Chinese maintained an iron grip on the supply of this delicious brew and were secretive about how it was produced. It wasn't until the mid-19th century that the Scottish botanist and plant hunter Robert Fortune, travelling through China in disguise, was able to confirm that green and black tea were produced by the same plant, Camellia sinensis. Fortune was able to send thousands of seeds and 2,000 tea plants to India, along with skilled Chinese workers, and his efforts laid the groundwork for the flourishing Indian tea industry. As for the wheat in your biscuit, it took 10,000 years of breeding and selection to produce it. 'Domesticated' cereals like wheat are so much easier to chew than wild-collected plant foods that wheat has changed the human face; since we humans started consuming it, our jaws have become more delicate and our teeth are smaller than those of our hunter-gatherer ancestors. The chocolate covering on your biscuit is a relative newcomer, the result of a mere 2,000 years of horticultural tinkering. Even so, when cocoa beans first reached Europe from Central America in the 16th century, drinking chocolate was far from the melt-inthe-mouth treat that we know today: 'more a drink for pigs, than a drink for humanity,' was the verdict of one disgruntled early consumer. This book expertly shows just how many plants have been crucial to the way we live now. Stephen Harris, a botanist, enlightens us about the oak, 'the tree that launched a thousand ships'. From the 16th century until the age of steam in the mid19th century, it was oak ships that enabled Europeans to sail around the globe. It took 600 oaks to build Henry VIII's Mary Rose warship. An altogether less wholesome crop is tobacco, Nicotiana tabacum, which 'has probably killed more of us than any other plant on the planet'. When it first arrived in Europe in the 16th century, it was regarded as a universal cure-all for everything from hallucinations to syphilis, although not everyone was seduced by it. James I, in his famous treatise, A Counterblaste To Tobacco, presciently described smoking as 'hatefull to the Nose, harmefull to the braine, dangerous to the Lungs.' This scholarly and beautifully illustrated book is packed full of nuggets of information and vividly illustrates how, even in our industrialised, ultra-processed world, plants are still central to our existence. 'Plants pervade every aspect of our lives,' Harris writes. 'Everything we do is ultimately dependent on plants.'
Telegraph
22-05-2025
- Health
- Telegraph
The eight health benefits of your daily cup of tea
It's true that us Britons are – and always have been – a nation of tea drinkers. In fact, a third of us imbibe between four to five cups a day. Tea comes from the Camellia sinensis plant and is often blended with other plants for different flavours, such as Earl Grey or chai. Whatever blend you choose, these are some of the surprising health benefits found in your humble cup of tea: Health benefits of tea 1. Antioxidant properties 'Tea is rich in polyphenols – natural bioactive plant compounds – that have antioxidant effects in the body,' says Dr Carrie Ruxton, a dietician from the Tea Advisory Panel. 'Getting enough antioxidants in the diet from fruit, vegetables, wholegrains and drinks is important for fighting the effects of ageing and modern lifestyles which cause damage to cells (via oxidation of cell membranes).' Green or black tea – containing antioxidants and compounds that may help reduce inflammation in the body – is commonly seen as superior for our health, but don't worry if you can't bear it without a drop of the white stuff. 'It is a health myth that adding milk to tea reduces the health effects of a cup of tea,' says Dr Ruxton. 'Research studies have found inconsistent results for aspects like antioxidant effects or polyphenol levels in the blood. This is because polyphenols in tea are not absorbed in the small intestine but are acted on by gut bacteria in the colon. As a result, there is no evidence that adding milk has a negative impact on the health benefits of tea. In fact, for women, adding milk to your tea provides other health benefits as it will add to calcium intakes which protect bone density'. 2. Supports heart health 'Tea is good for the heart on a couple of levels,' says Ruxton. 'The polyphenols, specifically flavan-3-ols – part of the flavonoid family – have positive effects on vascular function, which helps blood flow more easily through blood vessels, making them more elastic and reducing blood pressure. A lower blood pressure helps to reduce our risk of stroke and heart attack (myocardial infarction).' Gunter Kuhnle is a professor of nutrition and food science at the University of Reading. He says that the flavanols, found in tea, have been shown to reduce the risk of heart disease so much that there is even a recommendation by the American Academy of Nutrition and Dietetics to consume 400-600 mg per day. 'We tried to convert this into normal foods – and that's roughly three cups of green or eight cups of black tea a day,' says Prof Kuhnle. Drinking three cups of black tea a day for six months significantly lowered blood pressure by 2-3 mmHg, it was found in a clinical trial. This is the equivalent effect on blood pressure of losing 2-3 kilos of weight. Ruxton says the polyphenols may also aid heart health by helping to lower 'bad' LDL cholesterol, and when Harvard University carried out a large survey on tea drinkers, it found that people who have at least 3-4 cups a day are less likely to have a heart attack. 3. May improve gut health We've all become increasingly aware of the importance of gut health – but not all of us fancy drinking kefir or kombucha. Happily, a tea bag is much cheaper and will also bring some benefits to our bellies. Several natural foods are prebiotic, meaning they promote healthier species of bacteria in the gut, says Ruxton, and tea – both green and black – is one of these special foods. 'Having a healthy gut microbiota has been linked with a lower risk of constipation, inflammatory bowel disease and respiratory infections, as well as a more balanced immune system.' She explains this is because the polyphenols in tea are mostly not digested in the upper intestine, they instead pass through to the colon (large intestine) where they are broken down by the gut bacteria for food. 'The 'friendly' bacteria in the gut tend to be the ones that prefer to use polyphenols, and so regular tea drinking promotes these species.' 4. Lowers blood sugar Daily consumption of tea has been linked with a lower risk of Type 2 diabetes. A study in Nutrition Research reported that people drinking more than four cups daily had a 17 per cent reduced risk of developing Type 2 diabetes. The effects of tea may be due to the polyphenols which promote the uptake of glucose by cells and have anti-inflammatory and anti-oxidant effects.' 5. May reduce the risk of cancer There are more than 100 different types of cancer, and of course some are not preventable. But even so, the polyphenols found in black tea may help slow the development of certain types of cancer and promote cancer cell death. 'Large observational studies suggest that people who regularly consume green or black tea have a lower risk of cancer, particularly bowel cancer,' says Ruxton. There are no clinical trials in humans to prove a causal effect, she admits, so we can't tell whether tea drinkers have healthier lifestyles (for instance they drink less alcohol and more fruit and vegetables) or 'whether tea is having anti-cancer effects which have been suggested in animal and cell studies'. But tea drinking has also been linked in studies with a lower risk of oral cancer, and cancers of the breast, ovaries, lungs, and thyroid. Interestingly, a study found that those drinking the highest amounts of green tea specifically had a 22 per cent reduced risk of endometrial cancer. 6. Helps us concentrate When we need to focus and feel more alert, coffee is normally our go-to beverage. But don't overlook the boost tea offers – and it is less likely to give you the jitters. 'Tea contains around 40-50mg of caffeine, which is half the amount found in coffee,' says Ruxton. 'Caffeine is well known for promoting memory, alertness and concentration. However, tea is uniquely high in an amino acid called 'L-theanine' which works in combination with caffeine to produce a feeling of 'calm concentration'. 'This has been proven by studies which have found that L-theanine lowers stress and improves mental focus under challenging working conditions'. 7. Can improve sleep Herbal tea infusions containing camomile have long been linked to a good night's sleep, but interestingly, studies by the Tea Advisory Panel (TAP) found that two cups of even regular tea can aid sleep quality – perhaps because the ritual of drinking it relieves stress. The active compounds in tea that could help send us to the Land of Nod include polyphenols, L-theanine, theaflavins, thearubigins and gamma-aminobutyric acid (GABA). Both L-theanine, an amino acid, and GABA have direct effects on the brain, helping to activate pathways that lower stress and create calm and relaxation. 8. Promotes mental wellbeing 'Flavanols have been shown to improve cognitive function, and there is some data from a larger study that support this,' says Prof Kuhnle. But in terms of improving mental health, he suspects that the social aspect of making tea and sitting together to drink is probably the biggest thing at play here – which is certainly important for our emotional wellbeing and mood. It's been proven many times, after all, that happier people live longer. Black tea vs green tea Black and green tea are processed in slightly different ways – with the former being rolled and then oxidised (exposed to air), and the latter not being oxidised. This means black tea leaves tend to turn dark brown whilst green tea leaves remain green. They are subtly different in their caffeine and antioxidant content, however one isn't significantly healthier than the other. Green tea contains slightly less caffeine than black tea (about 29mg per cup compared to 47mg) and slightly more L-theanine which means it may be better for relaxation. It also contains more antioxidants, including the potent epigallocatechin-3-gallate (EGCG), which is responsible for many of its health benefits. A 2022 study in the International Journal of Molecular Sciences found its presence in green tea drives its anti-inflammatory and anti-oxidant properties. Meanwhile, black tea contains a group of polyphenols called theaflavins which offer many health benefits related to their antioxidant ability. They can protect fat cells from damage, whilst one 2022 review found they can also lower blood sugar and are beneficial for gut bacteria. Black tea's higher caffeine content means it may be more beneficial for those needing an energy boost.
