Tea

Tea contains small quantities of polyphenols (tannic compounds), vitamins, minerals, and aromatic oils. The tannins and oils are primarily responsible for the color, flavor, and astringency of tea. Tea also contains small amounts of caffeine, a stimulant, and flavonoids, antioxidants that may play a role in reducing the risk of developing cardiovascular disease and several forms of cancer.

The word "tea" is likely derived from a Chinese provencial pronounciation of the plant, "tay", which is also the preferred pronunciation by many European languages. The tea trade originated in China, though today tea is also widely grown in Indonesia, India, Kenya, and Sri Lanka.

There are three main categories of tea: green, black, and oolong. White tea is also becoming increasingly available. All four types are made from the same plant species. Red (rooibos) tea is fermented like black tea, but is from a different plant and, like herbal teas, technically not a type of tea simply because is it not made from the leaves of a tea plant.