From a single Camellia sinensis leaf springs an astonishing spectrum of flavors. Green Assam’s smoky astringency, Lu An Gua Pian’s roasted seed subtlety, insect‑kissed Bai Hao’s honeyed musk, pine‑fired lapsang’s campfire intensity, smothered Hunan Gold’s mellow bridge, and ethereal Yunnan Pu‑Erh White’s rainy forest earthiness showcase tradition’s quietly thrilling diversity.

Tea flavonoids—catechins in green tea and theaflavins in black—show intriguing antiviral and immunomodulatory potential, including interference with SARS-CoV-2 enzymes, receptors, and inflammatory pathways. Yet evidence comes largely from computational and in‑vitro studies using concentrated extracts, so drinking tea cannot be considered Covid‑19 treatment—only a biochemically fascinating companion.