The beverage we have commonly come to call tea is the result of steeping the leaves of the tea tree (Camelia sinensis) in boiling water. All teas are from this common plant, it is the manner in which it is harvested and processed for market that makes the different kinds of tea.
- Green – freshly picked tea leaves are streamed, rolled on mats and heated. Steaming makes the leaves pliable and de-activates the enzymes that cause fermentation. Rolling releases the flavours and heating stabilises the tea.
- Black – Fermentation is what make black tea black, gives it strength and richness. The leaves are placed in a warm moist room were they wilt and ferment, they are then rolled and eventually fired. The firing stops the fermentation process and keeps the tea from spoiling.
- Oolong – is semi-fermented, causing the tea to be stronger than green tea but more delicately flavoured than the black tea.
- White – is the very young buds of the Asian tea cultivar known as “Silver Tips”, harvested and blended with longer leaves and a touch of apricot flavour, designed to appeal to a wider consumership.
Besides, these tea sorts have different to some extent health benefits and properties:
- Black tea contains anti-oxidants Theaflavins and Thearubigins, they also act as powerful anti-clastogenics which help prevent breakdown and breakage of cells.
- Green tea, besides its strong anti-oxidant properties, contains high level of EGCG (Epigallocatechin gallate), which promotes weight loss and decreases cholesterol levels.
- White tea helps for lowering cancer and heart disorders risk, body detoxification, skin problems, dental diseases, inflammation and fevers.
- Oolong tea is #1 tea by concentration of Polyphenols which fight free radicals in organism. Also helps for improving digestion and headaches relief.