Tea is one of the most popular post-meal drinks in the world, but few people are aware that there are four distinct flavors and varieties of tea available in every store. Each tea is brewed from distinct components, and each tea has its own set of benefits and drawbacks. Let me clarify.
What you should always remember is that there are only four types of tea.
1) Black tea
2) Green tea
3) White tea
4) Oolong tea
All of them are manufactured from the Camellia sinensis, widely known as the tea plant's leaves. Other herbal infusions, such as chamomile tea, ginger tea, or red tea prepared from rooibos leaves, are not considered tea because the tea plant is not used in their preparation. The procedure of manufacturing the four tea varieties is what distinguishes them. Furthermore, each type of tea has a distinct flavor and a variety of health advantages.
1) Black Tea
The most popular variety of tea in the West is the strong-flavored burned Sienna-colored hot beverage. The cup of black tea, whether served with a touch of lemon or with milk and a cube of sugar, is a staple of everyday tea rituals across the world. Black tea is prepared from Camellia sinensis leaves that have been highly oxidized. It has no calories, carbs, or lipids when eaten plain. A cup of black tea has more caffeine than any other variety of tea but less caffeine than any cup of coffee.
2) Green Tea
For millennia, gently oxidized tea has been popular in China, Japan, and Korea. Rumors about its health advantages have recently increased its appeal in the West as well. Green tea has been shown to decrease cholesterol, prevent cancer, enhance metabolic rates, and aid with a range of other ailments and disorders. Green tea that has been mildly oxidized, dried, but not fermented. It is often served without sugar or milk. Because certain green tea varieties are bitter, they should be brewed at a lower temperature than the boiling point.
3) White Tea
White tea is more rare and costly than the other teas described above. White tea, which originated in China's Fujian region, is prepared from young Camellia sinensis leaves that undergo a lengthy process of steaming or frying, inactivating fermentation, and drying. White tea is so named because the leaves are picked when the buds are still coated with white hair. White tea has the most delicate, sweet flavor of all the teas. Furthermore, it includes the least amount of caffeine and the most antioxidants, both of which help prevent cancer.
4) Oolong Tea
In American Chinese restaurants, traditional Chinese tea is a typical accompaniment to Chinese cuisine such as dim sum and chop suey. The oolong tea, known as black dragon in Chinese, received its name from its long, dark distinctive leaves, which when brewed resemble untamed black dragons. Oolong tea's distinct flavor is obtained by a lengthy process that includes sun drying of Camellia sinensis leaves, mild oxidization, chilling, and drying operations. As a result, the flavor is lighter than that of popular black tea but stronger than that of delicate green tea.
Thank you,
Eddie