Throughout my journey in understanding tea, I have concluded that, although this beverage has had and continues to significantly influence culture, lifestyle, meditation, knowledge and personal growth, hospitality, and other positive aspects, it is also a controversial drink that can become problematic. Tea has been the cause of wars, prejudices, discrimination (often based on belonging), and other negative aspects. Nevertheless, many of these positive and negative elements share a common denominator: humanity.
Looking back at the beginnings of Satoricha on Instagram, we can observe the early sprouts of this section, where the preface states: “It is very common to hear that 'x' beverage is good for your health. Some examples include:
While science has provided some evidence for these claims today, much remains to be discovered and verified regarding the chemical compounds in beverages and their effects on humans.
The “Chemistry Behind Flavor” (now titled “The Chemistry of Flavor”) does not focus on the health effects of the chemical components in various beverages but rather on how they play a role in the complexity of food flavor. This is all to help you understand what you are consuming. It is better to consult a specialist for more detailed information about chemical components and their effects.
Every food has chemistry behind it, from spirits to tea. Common elements include vitamins, alkaloids, minerals, amino acids, lipids, carbohydrates, fibers, and pigments. It is necessary for us to comprehend what we are ingesting to understand how it affects us.
Remember: When consuming something, both the preparer and the consumer have the duty and right to know what elements it contains and what effects they may have.
Sadly, tea is not exempt from stigmas such as: “Tea is for 'fancy' people” or “Tea is for sick people.” According to whom? How ignorant must we be to believe such assertions? However, the problem does not solely lie with those who believe these notions but also those who promote and spread them.
Based on the premise that “when consuming something, both the preparer and the consumer have the duty and right to know what elements it contains and what effects they may have,” the consumer must ensure what is being offered. However, the preparer is both judge and party, placing the entire responsibility on themselves. The uninformed are like the blind (often the case for those who consume), and the preparer should not put obstacles in front of the blind.
Thanks to our progress as a species, we have learned the nutritional values of our foods, allowing us to understand their true influence on our nutrition and how they impact our lifestyle. However, Klosse (2013) notes that there is nothing wrong with understanding what we ingest. Still, there is a problem when we replace “foods” with “nutrients,” as this mindset prioritizes industry over nature. Today, we are more concerned about what our food contains than equally essential aspects such as the pleasure of eating, social functions, and even flavor.
Klosse (2013) argues that we have shifted our focus on food from being holistic and cultural to one that is instrumental and technical. This resonates with me because, in recent years, especially after the Covid-19 health crisis, there has been a trend to seek medicinal aspects in everything. An example is the irresponsible trend of gargling with hydrogen peroxide.
Tea did not escape these trends and was irresponsibly used by many “brands” and “companies.” These companies took Hippocrates' words too literally: "Let food be thy medicine and medicine be thy food."
“Drink green tea to treat your anxiety” – this is one way some tea “companies” try to reach their target audience, unaware that they are offending an entire ancient culture, discrediting science and its professionals, and misleading their consumers.
A company that offers any product or service and does not care for its consumers should not be allowed to offer its product or service. In food and beverage matters, one must be aware of what is being offered and inform the consumer about what they are acquiring. Think about it: when we go to a restaurant or buy something to drink or eat, we entrust our body and health to the brand. Not convinced? On October 14, 2012, BBC News Mundo published an article with the following headline: “A few days ago, a British teenager had to undergo emergency surgery to remove her stomach after drinking a cocktail that contained liquid nitrogen.”
Something as seemingly insignificant as a cocktail caused so much harm.
Bohacik et al. (2020) cite James Hoffmann, who states that coffee preparation is specific, scientific, logical, and rigid while tea is more relaxed. Both beverages fall within the realm of hospitality. Klosse (2013) describes food's cultural, social, emotional, and hedonistic aspects as indispensable and always present, yet seldom perceived or considered. It is no coincidence that the word “company” derives from “co” (together) – “panis” (bread) – “ia” (quality), referring to a group of people who come together to share the same bread.
Let us not ruin what we cherish in our quest for improvement.
This writing on the chemistry of flavor serves as a preface to this section and to upcoming writings, where I will explore the chemical components of tea and how they influence flavor and the human body. This way, the next time a “specialist” from these “brands” claims something like “boost your immunity with this tea,” we can confidently respond that if we desire health, we will seek out a doctor, nutritionist, psychologist, or any other health professional.
Viewing tea as a pill is an affront to an entire ancient culture, to science, and its professionals, and is merely an attempt to mislead and deceive consumers.
Until next time.
Satoricha ~
References
BBC News Mundo. (2012, Octubre 14). Los peligros de ingerir nitrógeno líquido. BBC News Mundo. Retrieved June 9, 2024, from https://www.bbc.com/mundo/noticias/2012/10/121011_peligros_nitrogeno_liquido_dl
Bohacik, M., Hoffmann, J., & Eighty Degrees. (2020, Noviembre). In conversation with James Hoffmann. Eightyº, 5, 137.
Klosse, P. (2013). The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages. CRC Press.