How often do we want to sip tea after a large dinner but are instead overwhelmed by the variety of flavors available? That need is met by this article.
There are just four distinct varieties of tea, which you should always keep in mind.
1) Black tea
2) Green tea
3) White tea
4) Oolong tea
These are all made from Camellia sinensis, often known as the tea plant, leaves. Since the tea plant is not used in their production, other herbal infusions like chamomile tea, ginger tea, or red tea derived from rooibos leaves are not considered to be forms of tea. The methods used to make the four types of tea differ from one another. Each variety of tea also has a unique flavor and a number of health advantages.
Black tea
In the West, the most widely consumed variety of tea is the robustly flavored hot liquid that is burned Sienna in color. Black tea is a staple of daily tea rituals around the world, whether it is served with a squeeze of lemon or with milk and sugar. Leafy Camellia sinensis is highly oxidized to produce black tea. It has no calories, carbs, or lipids when served plain. Contrary to other tea varieties, black tea has less caffeine than all other tea varieties combined.
Green Tea
The mildly oxidized tea has long been a favorite in China, Japan, and Korea. Its popularity in the West has recently surged due to health benefit rumors. Drinking green tea has been shown to decrease cholesterol, prevent cancer, boost metabolism, and be beneficial for a number of other diseases and ailments. The green tea is dried and just slightly oxidized; it is not fermented. It is often served plain, devoid of milk or sugar. Some green tea varieties have a little bitter flavor, thus they should be brewed at a temperature below boiling.
White Tea
Compared to the other tea varieties mentioned above, white tea is more expensive and uncommon. The white tea is made from young Camellia sinensis leaves that undergo a protracted process of steaming or frying, inactivating fermentation, and drying. It has its origins in the Chinese province of Fujian. It is known as white tea because the leaves are collected when the buds are still covered in white hair. Of all the tea varieties, white tea has the most delicate, sweet flavor. Additionally, it has the least amount of caffeine and the most antioxidants, both of which reduce the risk of cancer.
Oolong Tea
In Chinese restaurants in America, traditional Chinese tea is frequently served alongside Chinese dishes like chop suey and dim sum. The oolong tea, known as black dragon in Chinese, acquired its name from its long, dark, distinctive leaves, which, when brewed, resemble untamed black dragons. A protracted process that involves sun drying of the Camellia sinensis leaves, light oxidation, cooling, and drying procedures results in the distinctive flavor of oolong tea. The end result has a stronger flavor than delicate green tea and a lighter flavor than popular black tea.
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