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Tina Pan
English 111
Research Essay
December 17, 2015
A Cup of Benefits
Whats better than a cup of benefits? Based on a survey conducted on SurveyMonkey,
58% of people drink both tea and coffee, 21% of people drink tea, 9% of people drink coffee,
and the rest of them avoid drinking both. The age group of the participates ranges from 18 to 25.
The most common reason for drinking tea, based on the survey, is to release stress. About 41% of
the participants who took the survey chose that option. The most common reason for drinking
coffee, based on the survey, is to stay awake. About 44% of the participants chose that option. By
understanding the benefits of tea and coffee, more people will see why tea or coffee is still
popular around the globe. For many people who are currently drinking tea and/or coffee,
understanding the benefits will provide them with a reason for drinking it.
For many decades, tea has played a role in many peoples lives. Tea is made from tea
leaves derived from different areas around the world. The Journal of Zhejiang University states
that the growth of tea started in China about 2,000 years ago (Zhang 824). In 2012, China was
the main producer of tea. Two years later, India also became one of the main producer of tea.
India is one of the main tea growers, exporting more than 12% of the worlds tea (Kumar 2).
The other two main producers are Sri Lanka and Kenya. Tea (Camellia sinensis) is the second
most popular drink after water, consumed by over two-third of the worlds population (2).
Another drink that is becoming more popular is coffee. Coffee is made from roasted or
grounded coffee beans, seeds of the coffea plant. It originates from Ethiopia (Uncommon 1).

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The production of coffee in Ethiopia has been rising. According to official figures, Ethiopia's
total coffee production over the 2013-2014 period amounted to 450,000 tonnes (Ethiopias).
The firms in Ethiopia have made a plan that will raise the coffee produce to about 25,000 tonnes.
The popularity of both drinks will continue to rise in the upcoming years, but what is it that
makes them so popular?
How the tea leaves are cultivated and processed, affects the taste of tea. Green tea is
derived from drying and steaming the fresh tea leaves directly after plucking. As such, no
oxidation occurs. Oxidation, also referred to as fermentation, occurs naturally when tea
polyphenols are complexed by contact with oxygen (Trevisanato 1). White tea also goes
through a drying a steaming process. The two types of tea that are oxidised are oolong and black
tea. Oolong tea is partially oxidised, 10%-80%, and black tea is fully oxidised. The oxidation
level determines how the tea will taste. The higher the oxidation level, the stronger the tea will
smell and taste.
On the other hand, the taste of coffee is affected by the growth conditions of the coffee
bean. A canopy of citrus, avocado and hardwood trees filters sunlight affects taste of beans
(Gable 1). Coffee beans grow best in the shade, where heat from the sun is less likely to reach
them. Two basic kinds of coffee beans are found in the world: robusta and arabica beans.
Robusta beans are commonly found in markets. They are slightly more bitter and contain twice
as much caffeine. Arabica beans contain a majestic rainbow of flavors (Fussman 1). The
different types of arabica beans are Kenyan, Ethiopian, Yemeni, Colombian, Jamaican, Hawaiian
Kona, Indonesian, and Guatemalan-Antiguan.
Kenyan beans are among the highest grown in the world and are grown in the foothills of
Mount Kenya. Ethiopian beans, lemony and flowery, provide an acidic taste. Yemeni

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beans tastes like a cup of fruity wine. Colombian beans have a neutral taste, as a result of
the damage from the Guerilla Wars. Jamaican beans have the perfect balance between
fruitiness and acidity. Hawaiian kona beans have a light-bodied flavor. Indonesian beans
are heavy bodied and earthy. Guatemalan-Antiguan beans have a chocolaty, smoky
flavor. (1)
These beans are grown in different parts of the world. Although the taste of tea and coffee is
important, many people also consider the benefits of drinking them to be important.
Studies have shown that tea plays a role in weight management, glycaemic control, oral
health, and gut health. Regular ingestion of green, white and oolong teas supports weight loss
(Ruxton 289). According to Ruxton, green tea is thought to have multiple actions on body fat,
possibly inhibiting enzymes and impeding gut fat absorption(289). Reduced risk of diabetes are
also associated with intakes of tea. In relation to oral health, there is evidence that drinking 34
cups black tea daily could help to reduce levels of cariogenic bacteria (Ruxton 298). Cariogenic
bacteria is found in ones mouth and is responsible for promoting or producing the development
of tooth decay.
Taken together, the evidence indicates a positive role for tea in human health although the
final proof from intervention studies remains elusive. It is known from experimental
research that black and green teas contain polyphenols, and that these act as antioxidants
in vitro as well as in vivo. Various human studies have suggested that tea polyphenols
beneficially modulate the biochemistry and physiology leading to CHD and cancer
development. (Kumar 140)

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Polyphenols are abundant micronutrients in our diet. It is known for preventing many diseases
such as cancer. Tea was first used at ritual offerings. Then tea leaves were used as medicine (The
History of Tea). Tea is not the only drink known for its health benefits.
Coffee contains a high amount of caffeine, thus it is popular amongst people who work in
offices and many students who goes to college. Since coffee became a popular drink, many
myths about coffee also became popular.. An example of one would be the that coffee causes
harm to ones health due to it high amount of caffeine. Many studies have shown that long term
use of coffee will be beneficial to ones body.
Coffee may reduce the risk for type 2 diabetes (with long-term consumption); protect
premenopausal women against breast cancer; reduce colon, liver and bladder cancer risk;
inhibit inflammation in postmenopausal women, thereby helping prevent cardiovascular
disease; protect against Alzheimer's; Lowers Parkinson's disease risk; help prevent
gallstones (Gable)
Despite the myths, it has been proven that coffee does not provide harm to ones health unless
you drink too much. Drinking too much will cause your caffeine level to increase rapidly. As a
result, you wont be able to sleep. Since everyone is not the same, the effects of long term intake
of coffee may differ. Tea and coffee provide benefits to ones health. Although it is not a short
term benefit, many people are choosing to drink tea and/or coffee for their health.
Knowing the origin, types, and benefits of tea and coffee will allow people to understand
why tea and coffee are such popular drinks. Tea and coffee come from different places in the
world. Processing tea in different ways changes the taste of the drink. The taste of arabica and
robusta beans can be altered by the roast level. Not only does tea and coffee taste good, it also
provides health benefits. Long term drinking of tea and coffee can provide benefits to the overall
health of a person. Theres nothing better than a cup of benefits.

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Works Cited
"Ethiopia's Tea and Coffee Production Output to Expand." Progressive Digital Media Beverages
(Non-Alcoholic and Alcoholic) NewsJun 26 2015. ProQuest. Web. 15 Dec. 2015 .
Fussman, Cal. "The PERFECT Cup Of Coffee." Esquire 137.4 (2002): 40. Academic
Search Complete. Web. 15 Dec. 2015.
Gable, Christine. "Spilling The Beans On Coffee." Better Nutrition 69.2 (2007): 58-62.
Academic Search Complete. Web. 15 Dec. 2015.
Kumar, D., and S. I. Rizvi. "Health Benefits Of Black Tea." Progress In Health Sciences
4.2 (2014): 135-143. Academic Search Complete. Web. 3 Dec. 2015.
Pan, Tina. Tea or Coffee. Survey. 19 December 2015.
Ruxton, C. "Emerging Evidence For Tea Benefits." Nutrition Bulletin 38.3 (2013): 287301. Academic Search Complete. Web. 3 Dec. 2015.
"The History of Tea." Chinese Tea. N.p., n.d. Web. 10 Jan. 2016.
Trevisanato, Siro I., and Young-In Kim. "Tea and Health." Nutrition reviews 58.1 (2000):
1-10. ProQuest. Web. 10 Jan. 2016.
"Uncommon Grounds; the History of Coffee and how it Transformed our World, Rev. Ed."
Reference and Research Book News 26.1 (2011)ProQuest. Web. 15 Dec. 2015.
Zhang, Long, Jia-rong Pan, and Cheng Zhu. "Determination of the Geographical Origin of
Chinese Teas Based on Stable Carbon and Nitrogen Isotope Ratios." Journal of Zhejiang
University 13.10 (2012): 824-30. ProQuest. Web. 15 Dec. 2015.