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Origin and history
The tea bush originated in the area where India, China and Myanmar meet, in the hot wet mountainous regions of the Eastern Himalayas. It was originally eaten and drunk by tribal groups in this area. Over two thousand years ago it was used as a medicine and aid to concentration in China, being helped by the expansion of Buddhism from India.
Origins of human use of tea are described in several myths, but it is unknown as to where tea was first created as a drink.
Tea spreads to the world
The earliest record of tea in a more occidental writing is said to be found in the statement of an Arabian traveler, that after the year 879 the main sources of revenue in Canton were the duties on salt and tea. Marco Polo records the deposition of a Chinese minister of finance in 1285 for his arbitrary argumentation of the tea taxes. The travellers Giovanni Batista Ramusio (1559), L. Almeida (1576), Maffei (1588), Taxiera (1610), also mentioned tea. In 1557, Portugal established a trading port in Macao and word of the Chinese drink "ch'a" spread quickly, but there is no mention of them bringing any samples home. In the early 17th century, a ship of the Dutch East India Company bought the first green tea leaves to Amsterdam from China. Tea was then known to France by 1636, where it enjoyed a brief fad in Paris around 1648. In Russia, tea was first brought by a Chinese embassy in 1618 as a gift to the Czar Michael I. The Russian ambassador tried the drink; he did not care for it and rejected the offer, delaying tea's Russian introduction by fifty years. In 1689, tea was regularly traded with Russia via a caravan of hundreds of camels traveling the year-long journey to China, making it a precious commodity at the time. Tea was appearing in German apothecaries by 1657 but never gained much esteem except in coastal areas such as Ostfriesland.
Tea first appeared publicly in England during the 1650s, where it was introduced through coffee houses. From here it was introduced to her respective Colonies in America and elsewhere.
India
Darjeeling tea infusion
See also: Assam tea, Darjeeling tea, and Nilgiri tea
Tea cultivation flourished in India under the British and today India is the largest exporter of tea in the world.
Darjeeling tea is grown in the foothills of the Himalayas, and is a prized Indian black tea. The use of milk and sugar in tea is also linked to India. This convention may have originated during the British Raj. It is also possible that the Indians, who had enjoyed cow's milk as a favorite beverage, developed it on their own and passed it on to the British.
The East India Company also had interests along the routes to India from Great Britain. The company cultivated the production of tea in India. Its products were the basis of the Boston Tea Party in Colonial America.
Preparation
Green tea
Water for green tea, according to most accounts, should be around 80 °C to 85 °C (176 °F to 185 °F); the higher the quality of the leaves, the lower the temperature. Hotter water will burn green-tea leaves, producing a bitter taste. Preferably, the container in which the tea is steeped, the mug, or teapot should also be warmed beforehand so that the tea does not immediately cool down.
Pure tea
Puer teas require boiling water for infusion. Some prefer to quickly rinse puer for several seconds with boiling water to remove tea dust which accumulates from the aging process. Infuse puer at the boiling point (100 °C or 212 °F), and allow to steep for 30 seconds or up to five minutes.

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