In 1904, iced tea was created at the World's Fair in St. Louis, and in 1908, Thomas Sullivan of New York developed the concept of tea in a bag. In the U.S., over 90 percent of the tea consumed is black tea, which has been fully oxidized or fermented and yields a hearty-flavored, amber brew. Green tea skips the oxidizing step. Green tea, a staple in the Orient, is gaining popularity in the U.S. due in part to recent scientific studies linking green tea drinking with reduced cancer risk. Oolong tea, popular in China, is partly oxidized and is a cross between black and green tea in color and taste.
Green tea has a high content of vitamins and minerals.
Green tea also contains several B vitamins which are water soluble and quickly released into a cup of tea. Green tea is also high in fluoride. A cup of green tea provides approximately 0.1 mg of fluoride, which is higher than in fluorinated water. Scientific studies have shown strong evidence that green tea may help reduce the risk of strokes and heart disease, and may also prevent some cancers. Scones , Indian , Orange , Captain's , Chocolate .