The Importance of International Tea Day and the History of Tea

For something that never asks for attention, tea has quietly shaped trade routes, rituals, and daily rhythms across centuries. International Tea Day is the one day we pause to honour its global journey – from ancient emperors to roadside chai stalls.

Let us face it: Need to wake up? Tea. Bad weather? Tea. Unexpected guests? Definitely tea. From ‘headache tea’ to ‘celebration tea', there seems to be a customised cup for every mood, moment, and mild existential crisis. Millions across the world do not just drink tea; they run on it.

But while our kettles never stop whistling, how often do we pause to ask where this magical elixir came from? That is why this blog dives deep into the world of tea – from ancient roots to modern rituals, types, benefits, and even the cups it is served in.

When & Why is International Tea Day Celebrated?

Since 2005, tea-producing countries like India, Sri Lanka, and Kenya have been informally observing a version of Tea Day on 15th December, to highlight worker rights and fair trade. International Tea Day was officially celebrated on 21st May 2020, following a resolution adopted by the United Nations General Assembly in December 2019. Below are four essential reasons why this date is now globally observed.

• According to Food and Agriculture Organisation (FAO), the global tea industry directly employs over 13 million people, primarily in India, China, Sri Lanka, Kenya, and Vietnam. A significant portion of these are smallholder farmers and women workers. International Tea Day was introduced to highlight and protect their rights – ensuring fair wages, safe working conditions, and access to global markets.

• After water, tea is the most consumed beverage in the world, with an estimated global production of over 6.7 million metric tonnes annually (as per FAO’s 2022 report). This immense popularity has made it a powerful vehicle for economic development, export growth, and international trade. International Tea Day underscores its economic relevance, by promoting equitable global trade policies and recognising its contribution to national GDPs – especially in countries like India (2nd largest producer) and Kenya (largest exporter by volume).

• Major tea-producing zones now face erratic weather, declining soil fertility, and increased pest infestations – factors directly linked to climate change. A 2021 study by the UK’s University of Leeds found that climate change could cut yields in key regions like Assam by up to 26% by 2050. International Tea Day brings urgency to this issue by advocating for climate-resilient agriculture, biodiversity preservation, and sustainable water use.

The Fascinating Origin of Tea

According to the legend, the origin of tea was around 2737 BCE, while boiling water under the shade of a Camellia tree, some leaves blew into the pot, releasing a pleasant aroma. Curious, the Emperor Shen Nong tasted the infusion and found it refreshing and energising. This moment marked the mythical birth of tea as a beverage and herbal remedy.

Beyond folklore, historical records and ancient texts offer a more grounded insight into the history of tea. Tea drinking was documented as early as the 3rd century BCE in Chinese medicinal texts. By the time of the Han Dynasty (206 BCE – 220 CE), this beverage was being used widely as a medicinal tonic. However, its real cultural flowering occurred during the Tang Dynasty (618-907 CE), when it transitioned from a medicinal brew to a social and aesthetic experience.

From China, tea spread to neighbouring regions. Buddhist monks introduced it to Japan in the 8th century, where it evolved into the ritualistic Chanoyu (Japanese tea ceremony). It moved westward through trade caravans into Tibet, Central Asia, and the Middle East – eventually reaching Europe by the 16th century.

How Tea Reached India

Although India is now one of the world’s largest tea producers, the formal origin of tea in the country began relatively late. Interestingly, the Assam region in northeast India is home to a native variety of the tea plant – Camellia sinensis var. Assamica.

The history of tea suggests that Indigenous communities like the Singpho and Khamti tribes consumed a form of tea long before colonial intervention. They boiled the leaves of the wild-growing plant and used them for their stimulating effects, but this remained a regional practice with less commercial relevance.

By 1834, under the directive of then Governor General Lord William Bentinck, the British had begun developing tea plantations in Assam. Chinese tea seeds, labourers, and planting techniques had been imported to refine cultivation.

By the mid-19th century, India had become a major global supplier, driven by expansive plantations in Assam, Darjeeling, and the Nilgiris. The expanding network of Indian Railways further propelled distribution. British marketing campaigns introduced tea as a daily drink – embedding it into Indian society through railway stations, public offices, and later, roadside stalls.

Types of Tea

Explore how each tea is made, its benefits, and the cultural rituals behind how it is served.

Disclaimer

The health benefits mentioned in this blog are based on findings from independent research studies and general nutritional knowledge related to tea. While the beverage may support overall wellness, it is not a substitute for professional medical advice. If you have underlying health conditions, are pregnant, or are on specific medications – please consult a healthcare provider before making tea a regular part of your diet.

1. Green Tea

Green tea leaves are harvested, and they are quickly steamed or pan-fired to stop the enzymatic oxidation process. This preserves the leaf’s green colour and high antioxidant content. This tea has a grassy, vegetal, or slightly nutty taste, depending on origin and technique. 

Matcha is usually served plain, without milk or sugar, in delicate, handleless porcelain cups in China or tall yunomi cups in Japan. It is whisked in a flat-bottomed chawan bowl using a bamboo chasen, then sipped slowly to savour its frothy, umami-rich texture.

Health Benefits

• Rich in catechins, especially EGCG, which supports metabolism

• Promotes weight management and fat oxidation

• Enhances brain function and reduces oxidative stress

• May help lower the risk of cardiovascular diseases

2. Black Tea

After plucking, the leaves are withered, rolled, oxidised (left to darken in controlled conditions), and finally dried. Black tea ranges from malty and full-bodied (Assam) to light and floral (Darjeeling First Flush). 

This beverage is served hot or iced, with or without milk. Darjeeling teas are served in delicate china cups, while Western breakfast teas are enjoyed in ceramic mugs or porcelain teacups. 

Health Benefits

• Contains theaflavins and the amrubicin's – powerful antioxidants 

• Boosts alertness and mental clarity 

• May aid heart health by improving cholesterol levels 

• Supports gut health by promoting good bacteria 

3. White Tea

It is made from young buds (Silver Needle) and tender leaves (White Peony) that are withered and dried naturally, often in sunlight. There is no rolling or oxidation involved. The taste is subtle, sweet, and delicate, with light floral undertones. Usually, this drink is brewed gently at low temperatures and sipped slowly from dainty glass cups or fine bone china teaware. 

Health Benefits

• Exceptionally high in polyphenols; beneficial for skin and ageing 

• Supports immune function and reduces inflammation 

• May help in blood sugar control 

• Light on caffeine – great for sensitive drinkers

4. Oolong Tea

This variant undergoes partial oxidation between 10% and 80%. After withering, the leaves are lightly bruised to trigger oxidation, then carefully pan-fried or roasted. Depending on how long they are oxidised and fired, oolong teas have floral, fruity, buttery, or roasted notes. 

This drink is traditionally prepared using the gong fu cha method, a ceremonial Chinese brewing technique. In this style, small quantities of tea are steeped multiple times in tiny clay or porcelain teapots and served in miniature tasting cups. 

Health Benefits

• Aids digestion, and is consumed after heavy meals 

• Supports fat metabolism and may assist with weight management 

• Promotes mental alertness while offering calming l-theanine 

• Helps improve cholesterol levels and blood sugar control

5. Herbal Tea (Tisanes)

These are infusions of dried herbs, flowers, spices, or fruits (e.g., Chamomile, Peppermint, Hibiscus, Tulsi) – not made from the tea plant. Depending on the ingredients used, the taste is highly diverse – floral, citrusy, spicy, sweet, or herbal. This brew is infused in hot water for 5-10 minutes and served warm or chilled. To showcase the vibrant colours, it may be presented in transparent glass cups or mugs. 

Health Benefits

• Naturally caffeine-free, ideal for evening consumption 

• Helps with digestion, relaxation, respiratory health, and immunity 

• Contains vitamins, minerals, and antioxidants from whole botanicals 

• Used in ayurvedic and naturopathic healing systems 

6. Masala Chai

This organic Indian tea is brewed using strong black tea leaves (usually Assam) combined with water, milk, sugar, and a blend of aromatic spices such as cardamom, ginger, cloves, cinnamon, and pepper. 

The ingredients are simmered together to create a thick, spicy, and invigorating drink. Masala chai is served piping hot, in glass or steel tumblers or terracotta kulhads across India’s streets and homes. 

Health Benefits

• Spices like ginger and cardamom aid digestion and circulation 

• Cinnamon and cloves in this organic Indian tea offer anti-inflammatory and immune-boosting effects 

• Can help alleviate cold symptoms and fatigue 

• Provides a comforting energy boost, without being overly stimulating 

Conclusion

Whether you sip green tea for wellness, cherish the floral notes of white tea, or reach for masala chai on a rainy afternoon, every cup connects you to centuries of tradition and global culture. And that is exactly what International Tea Day reminds us of each year – how something as everyday as tea can unite people, preserve heritage, and support millions of livelihoods across the world.

FAQs

1. How did tea spread globally?

Tea spread globally via trade routes from China to Japan, Central Asia, and the Middle East; and later reached Europe through Portuguese and Dutch merchants. 

2. What is the significance of tea in different cultures?

The significance of tea in different cultures is: 

1. Social bonding in India 
2. Cultural heritage in China 
3. Ceremonial elegance in the UK 
4. Mindfulness in Japan 
5. Hospitality in Morocco 

3. How does International Tea Day promote sustainability?

International Tea Day promotes sustainability, by raising awareness about fair trade, supporting small tea growers, and encouraging eco-friendly cultivation practices. 

4. How did tea become popular in India?

Tea became popular in India in the 19th century, when the British established commercial plantations to break China’s monopoly on the tea trade. They introduced large-scale cultivation in Assam and Darjeeling, and actively promoted tea consumption among Indians through railway stations, offices, and public canteens.