Chinese oolong tea and Its Health Benefits

Inviting someone to tea once meant just a cup of tea. Over centuries, and with the introduction of tea to multiple cultures, there came a great divide between a simple cup of tea and having guests for tea. The difference is that tea was not just a simple addition to a meal; it was a reason to create a social setting. Being that traditions are born of simple things, what eventually came to be called High Tea was born of a need to fill in time between meals.
As tea became more popular in England, it soon took the place of other beverages, like ale and beer, as a drink that was safer to drink that water in the ages prior to the discovery of bacteria. The boiled water used to make tea killed pathogens and it had the added effect of leaving the drinker able to function. Public houses, which were places where a person could drink, have a meal and then leave the clean up work to someone else, are where the word "pub" originates. These public houses also made a good business in serving meals with their drinks. The first lunch hour rushes were often at pubs within minutes of factories, warehouses and ports all over England. Tea became part of that when people started to realize that tea refreshed a person without the same jittering effect of the caffeine in coffee.
The greatest amount of time spent between meals would often be the preparation of the next large meal. This meant that after lunch, there would be a large gap until dinner would be served. In England there was already a solution evolving. Tea was easily made, with a pot (or kettle, depending on the shade and shape), could be left full of water and simmering. Left over breads, cold meats and anything else from breakfast and lunch could be served quickly to family and guests while the larger meal was finished a few hours later. This was the start of High Tea, which would vary in time between 4pm and 6pm. Eventually, the practice became so accepted that it was expected. Of course, a British noble is credited with the conversion of a refreshing break into a formal setting. Anna Russel, Duchess of Bedford and friend of chinese oolong tea, brought the light meal to a whole new level. Tea time had arrived.
This custom spread throughout the world as England became one of the most prolific colonial powers during the 15th through 19th centuries. While the central component of a pot of tea is still vital, the time and other parts of High Tea have changed to suit the location. In many places, tea with milk and sugar were brewed together, while in others, tea would be served individually with additions set around to suit each person's taste. The most noticeable differences were in what was served along side the tea.
In England, small sandwiches, notably cucumber, egg and various smoked or paste fish, will be served earlier in the afternoon. The use of scones, butter and jam would be served during mid afternoon. This is often referred to as Afternoon tea, but the term "High" and "Afternoon" vary according to who is asked, what is served and when. If served later in the afternoon or early evening, cold meats, eggs, full fish and fuller side dishes or soups would be included.
In the Americas, these traditions did not take as firm a hold. Teatime was often pushed aside because of the need for uninterrupted work flow as the US and Canada became more mechanized. Eventually, several small meals spaced throughout the day would be replaced with large heavy meals three times during the waking hours. In the last few decades, many nutritionists have begun to advise that the lighter more spread out meals are better for general health than the huge intake of calories in short amounts of time.
Teatime does seem to have some value to it. Besides being a mental break from tedium, there is a good cup of tea involved and that is rarely a bad thing.