All teas come from the leaves of the plant Camellia sinensis. In general, the four varieties of the tea plant cultivated commercially, include China types, Assam (India) types, Hybrid types (China and Assam types), and Cambodia types.
The leaves of the plant form chemicals known as polyphenols which protect the tea plant against diseases found in nature. Flavonoids, caffeine, and fluoride are polyphenols. As a result, fresh tea leaves contain rich health-promoting polyphenols.
Reference:
- Rasmussen, Wendy and Rhinehart, Ric, Tea Basics: A Quick and Easy Guide, John Wiely & Son, New York, NY, 1999
