The four types of tea have been enjoyed for hundreds of years and the components continue to provide the same enjoyment for people today.
Most people believe that there are virtually hundreds of possibilities when it comes to types of tea. However, every tea available is based off one of the four types of tea covered in this article. These four teas are made with different ingredients and processes so the benefits yielded are unique. These teas include Black Tea, Green Tea, Oolong Tea, and White Tea.
Although distinct in flavor, therapeutic properties, and color, all four types of tea are made from the Camellia sinensis leaf, more commonly referred to as the “tea plant”. As you look at other options for tea being sold, you will find many that have been infused with herbs, such as the Rooibos leaf to include chamomile tea and ginger tea. However, while marketed as “tea”, because the Camellia sinensis leaf was not used, they are not actually tea.
Now, when you look at the four types of tea listed, they all come from the same tea plant but depending on the way in which the tea is made would determine flavor, strength, color, and healing properties. Below is a breakdown specific to the process for making each type of tea.
Of all four types of tea, Chinese black tea is by far the most popular among people living in the West although this particular type of tea is often used in ceremonies held around the globe. The process of making this strong-flavored tea involves Camellia sinensis leaves being heavily oxidized.
When done, black tea can be enjoyed without accompaniments or served with sugar, milk, or lemon. A single cup of black tea without adding anything has zero calories, fats, and carbohydrates, which are just some of the black tea benefits. However, this tea also contains the greatest amount of caffeine over other types of tea.
Although green tea has been an important staple throughout Asia for hundreds of years, specifically Japan, China, and Korea, this is also a popular choice for people in North America. The process of making green tea consists of the Camellia sinensis leaves being only slightly oxidized and dried, but it does not go through a fermentation process.
Regarding flavor, the best green tea is mild, although there are some varieties with a subtle bitter taste. While many people prefer to drink this kind of tea on its own, it also tastes delicious with the addition of sugar or milk. While flavor is one benefit, the healing properties have helped boost its popularity in the western world. Numerous studies have been conducted showing that green tea can prevent certain types of cancer, increase metabolism, and lower cholesterol, among improving other illnesses.
Oolong Tea
When eating at Chinese restaurants in the United States, oolong tea is the traditional variety served. The name, oolong, translates to “black dragon” in the Chinese language, which comes from the brewed long, dark leaves for making the tea, which many Chinese believe looks like black dragons.
Oolong tea is made from lightly oxidized Camellia sinensis leaves, which are first dried naturally by the sun. After that, the leaves are completely cooled and dried again. With this unique method, this variety of tea is a great choice for people that want something stronger than green tea but milder than black tea.
White Tea
The last of the four types of tea is known as white tea. Although this is the least popular of the four, it is still a wonderful choice but a little on the expensive side. White tea was first discovered in China’s province of Fujian. White tea is also made from the leaves of the Camellia sinensis plant, which are made by frying or steaming, going through an inactive fermentation process, and then dried.
Although making Chinese white tea is a relatively long process, one that includes the leaves being harvested while the buds are still covered with white hair, thus the name, it has an amazing flavor and considered healthy tea. In fact, white tea produces a hint of sweet unlike the other the other three types of tea. Caffeine content is the low but antioxidant levels are high, great for preventing and fighting cancer.
