1. The Origins of Tea, Coffee and Cocoa as Beverages

  1. Alan Crozier2,
  2. Hiroshi Ashihara3 and
  3. Francisco Tomás-Barbéran4
  1. Timothy J. Bond

Published Online: 9 NOV 2011

DOI: 10.1002/9781444347098.ch1

Teas, Cocoa and Coffee: Plant Secondary Metabolites and Health

Teas, Cocoa and Coffee: Plant Secondary Metabolites and Health

How to Cite

Bond, T. J. (2011) The Origins of Tea, Coffee and Cocoa as Beverages, in Teas, Cocoa and Coffee: Plant Secondary Metabolites and Health (eds A. Crozier, H. Ashihara and F. Tomás-Barbéran), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444347098.ch1

Editor Information

  1. 2

    School of Medicine, College of Medical, Veterinary and Life Sciences, University of Glasgow, Glasgow G12 8QQ, UK

  2. 3

    Department of Biological Sciences, Graduate School of Humanities and Sciences, Ochanomizu University, Otsuka, Bunkyo-ku, Tokyo 112-8610, Japan

  3. 4

    CEBAS CSIC, PO Box 164, Espinardo 30100 Murcia, Spain

Author Information

  1. Finlay Tea Solutions, Swire House, 59 Buckingham Gate, London SW1E 6AJ, UK

Publication History

  1. Published Online: 9 NOV 2011
  2. Published Print: 4 NOV 2011

ISBN Information

Print ISBN: 9781444334418

Online ISBN: 9781444347098

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Keywords:

  • tea, coffee, cocoa origins;
  • tea, Camellia sinensis tea, Assam;
  • caffeine, theobromine;
  • plant secondary metabolites;
  • simple, complex polyphenols;
  • Buddhism and tea, herbal medicine;
  • coffee, as beverage;
  • cacao, agronomic sensitivity;
  • ‘Silk Road’ and ‘Spice Route’;
  • foreign fancies, drinks of masses

Summary

This chapter contains sections titled:

  • Introduction

  • The beverages in question

  • Discoveries – myth and legend

  • Global domination begins

  • From foreign fancies to the drinks of the masses

  • Tea, coffee and chocolate ‘go public’

  • Opinion is divided on the merits of the three beverages

  • Tea, coffee and chocolate – the future

  • References