1.2 Tea Infusions and Regional Products. A South American Perspective
5
1.2 Tea Infusions and Regional Products. A South
American Perspective
In general, tea infusions are a successful product worldwide, both for historical
reasons and for safety-related claims, when speaking of human health. The tradition
of tea infusion originated in the Far East (China) at least 2000 years ago as a popular
non-alcoholic beverage, and its presence is widespread on condition that the main
raw material—tea plant leaves—is present. Actually, tea plants (Camellia assamica,
cambodiensis, and sinensis) are cultivated in tropical and sub-tropical regions worldwide. Consequently, because of the need of adequate rainfall, soil drainage, and
acidity values, the four tea species knows so far—black, oolong, green, and brick
teas—are available largely within specified geographical boundaries (Karak and
Bhagat 2010; Wight 1962).
Actually, tea infusions are not the only possible non-alcoholic beverage. However,
these products are one of the first beverage categories worldwide with relation to new
launches, excluding wines, spirits, and other alcohol-based items (Sloan and Adam
Hutt 2012). Another obvious choice is represented by coffee products, at present,
while different infusions such as kawa products remain in the so-called area of niche
foods. The predominant position of coffee and tea products appears solid and should
remain unchanged in the next future.
Things may change when speaking of health and safety: while coffee derivatives are not generally associated with safety advantages for the common consumer,
tea products are associated with health because of their interesting active principles. Safety and health advantages are often claimed against cardiovascular illnesses,
neurodegenerative disorders, cancer, obesity, lung problems, type-2 diabetes, pancreatitis, etc. In general, all these effects (including positive metabolism and weight regulation in human beings) are ascribed to polyphenols contained in vegetable infusions.
Consequently, the research has been oriented to the study of known tea varieties, and
also other products which might give similar results.
In a regional perspective, the Far East is generally linked to tea products, and
the same thing may be affirmed when speaking of India (the second world producer
after China). Europe and other continents are importing agents when speaking of
tea products, in general. The South American continent is not an exception, in this
ambit. However, biodiversity features in this continental area and the cultural heritage
of ancient human tribes are responsible for the cultivation and the use of peculiar
vegetable products which can be exported in other continents: yerba mate, coffee and
açaí berries (the last fruit is not consumed as infusion). These vegetable products
are very common in Brazil and in other South American Countries. In detail:
(a) Yerba mate, scientific name: Ilex paraguariensis, Aquifoliaceae family, is
found naturally, in the following South American Countries: Brazil, Argentina,
Paraguay, and Uruguay. It is a sub-tropical dioecious evergreen tree. For this
reason, it is naturally in the eastern centre area of the South American continent. Consequently, it is not reported in the northern or southern areas of the
same continent (Grigioni et al. 2004; Heck and Mejia 2007; Small and Catling
5
1.2 Tea Infusions and Regional Products. A South
American Perspective
In general, tea infusions are a successful product worldwide, both for historical
reasons and for safety-related claims, when speaking of human health. The tradition
of tea infusion originated in the Far East (China) at least 2000 years ago as a popular
non-alcoholic beverage, and its presence is widespread on condition that the main
raw material—tea plant leaves—is present. Actually, tea plants (Camellia assamica,
cambodiensis, and sinensis) are cultivated in tropical and sub-tropical regions worldwide. Consequently, because of the need of adequate rainfall, soil drainage, and
acidity values, the four tea species knows so far—black, oolong, green, and brick
teas—are available largely within specified geographical boundaries (Karak and
Bhagat 2010; Wight 1962).
Actually, tea infusions are not the only possible non-alcoholic beverage. However,
these products are one of the first beverage categories worldwide with relation to new
launches, excluding wines, spirits, and other alcohol-based items (Sloan and Adam
Hutt 2012). Another obvious choice is represented by coffee products, at present,
while different infusions such as kawa products remain in the so-called area of niche
foods. The predominant position of coffee and tea products appears solid and should
remain unchanged in the next future.
Things may change when speaking of health and safety: while coffee derivatives are not generally associated with safety advantages for the common consumer,
tea products are associated with health because of their interesting active principles. Safety and health advantages are often claimed against cardiovascular illnesses,
neurodegenerative disorders, cancer, obesity, lung problems, type-2 diabetes, pancreatitis, etc. In general, all these effects (including positive metabolism and weight regulation in human beings) are ascribed to polyphenols contained in vegetable infusions.
Consequently, the research has been oriented to the study of known tea varieties, and
also other products which might give similar results.
In a regional perspective, the Far East is generally linked to tea products, and
the same thing may be affirmed when speaking of India (the second world producer
after China). Europe and other continents are importing agents when speaking of
tea products, in general. The South American continent is not an exception, in this
ambit. However, biodiversity features in this continental area and the cultural heritage
of ancient human tribes are responsible for the cultivation and the use of peculiar
vegetable products which can be exported in other continents: yerba mate, coffee and
açaí berries (the last fruit is not consumed as infusion). These vegetable products
are very common in Brazil and in other South American Countries. In detail:
(a) Yerba mate, scientific name: Ilex paraguariensis, Aquifoliaceae family, is
found naturally, in the following South American Countries: Brazil, Argentina,
Paraguay, and Uruguay. It is a sub-tropical dioecious evergreen tree. For this
reason, it is naturally in the eastern centre area of the South American continent. Consequently, it is not reported in the northern or southern areas of the
same continent (Grigioni et al. 2004; Heck and Mejia 2007; Small and Catling