In the previous article, "Influence, Controversies, and Misinformation," a common issue in the world of tea and infusions was discussed, which has become normalized to the point of varying by each country’s folklore. Every culture has its own version of this problem, referred to by some as "tea marketing," which is essentially misinformation disguised as marketing. In most cases, it involves half-truths combined with false promises.
Medicinal Origins of Tea
Before delving deeper into the topic, it's important to note that tea had medicinal origins in ancient times. For example, the Shennong Ben Cao Jin contains a list of "remedies" that were considered "the cure" at that time. Shennong personally experimented with various natural elements, from leaves to poisons, to develop treatments, classifying jades, stones, herbs, woods, animals, fruits, vegetables, and grains into three categories: superior, intermediate, and inferior, each with its warnings and methods of use. One example is his treatment for blood clots or insufficient lactation, which involved using a wingless cockroach. Another historical example is appendicitis, which was once known as "the disease of the side" and was lethal due to the lack of understanding regarding its cause and treatment.
These historical examples are not negative; they are part of our evolution. Klosse (2013) argues that all our senses work closely together during tasting, playing a crucial role in our survival. Although we may underestimate our senses, they have been fundamental in determining what is safe to consume. Furthermore, as human beings, we have the capacity to evolve. In the past, seeing someone in another country required travel; now we can simply make a video call.
The Evolution of Tea
The previous discussion highlights that while something may have been done a certain way in the past, it does not mean that it should not be improved. The saying "Il meglio è nemico del bene" translates to "The best is the enemy of the good." Therefore, it is unfortunate when a "company" or "tea specialist" claims, "In ancient times, tea was consumed for health, and that’s how I offer it." If that were the case, their preparation method would be incorrect. A five-minute infusion does not represent how tea was prepared in the past, where it was cooked like a soup and was more of a dish than a beverage. Change is the only constant, and every professional, regardless of their area of expertise, must stay at the forefront.
Our Solvent: Water
Klosse (2013) points out that water possesses a crucial property for humans: its polarity. Each water molecule has a positive end and a negative end; hydrogen carries a positive charge while oxygen molecules have a negative charge, allowing for hydrogen bonds to form. This polarity enables water to bond with other polar substances like carbohydrates, acids, proteins, and alcohols, making them hydrophilic, or, in simpler terms, attracted to water.
Chemical Compounds in Tea
Knowing that "this is how it was done before" is not a valid excuse for misleading advertising. Let's explore some of the chemical compounds found in tea:
Zavadckyte (2017) categorizes tea's chemical compounds into two types:
- Soluble
- Insoluble (representing one-fourth of the compounds found in a tea leaf)
Soluble Compounds in Tea:
Zavadckyte (2017) identifies four soluble compounds in tea:
- Catechins: These are the most studied due to their antioxidant properties. Catechins belong to the polyphenol category and the flavonoid subcategory. They can transform into theaflavins and thearubigins, which are characterized by a dark color and bitter taste, contributing to tea's astringency. The most prevalent type is EGCG, which has medicinal properties such as reducing the risk of diabetes and aiding in weight loss.
- L-Theanine: This amino acid contributes sweet and umami flavors to tea and has a calming effect.
- Caffeine: This alkaloid is responsible for the bitter taste and the alertness one feels when consuming tea.
- Vitamins: A, B, C, and E, with vitamin C being the most abundant in tea and essential for a healthy immune system.
The Problem of Misinformation
While tea is healthy, just like many other foods such as tomatoes, bananas, and carrots, the problem lies in the lack of information needed to maintain a balanced diet that meets our nutritional requirements. The real issue arises when teachers, sellers, and distributors use knowledge to deceive consumers. This is not marketing; it is fraud. According to the RAE, fraud is defined as "the crime of causing financial harm to someone through deception with the intent of profit." The critical detail is that someone selling a product cannot claim ignorance, especially when health is at stake.
The problem escalates when individuals, misled by "the ultimate cure," seek more, and the provider, having made a substantial profit, begins to buy more products without the necessary caution and knowledge, offering questionable quality items. Furthermore, as an agricultural product, tea may be treated with chemicals that end up in our bodies, regardless of how well they have been washed or processed. This is just one of many issues in the distribution chain.
Finally, it is essential to clarify that "chamomile tea," horsetail, and other herbal infusions are just that—infusions—and while they may be natural, they are not necessarily beneficial. We must exercise caution and moderation.
One thing we should practice more often and incorporate into our lives is questioning everything, including ourselves. No one carries the absolute truth, which means there will always be something, however small, that can be improved. If we do not value the small details, we will not be able to appreciate the larger ones.
In all that is good, there is something bad, and in all that is bad, there is something good. It is our duty to possess the knowledge and discernment necessary to understand what and why we consume something. Our health depends on us, and there is no source of eternal life; if there were, someone would already be living forever.
Until next time.
Satoricha ~
References
Klosse, P. (2013). The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages. CRC Press.
Zavadckyte, S. (2017). Japanese Tea: A Comprehensive Guide. Independently Published.
Real Academia Española. (n.d.). estafa | Diccionario de la lengua española (2001) | RAE - ASALE. Real Academia Española. Retrieved June 16, 2024, from https://www.rae.es/drae2001/estafa
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