Tea is one of the most popular drinks around the world. What few know is that the four basic types of tea, (white, green, red and black), come from the same species, Camellia Sinensis, and only differ only by the treatment they receive. The leaves of the black tea, produced by all the producing countries, are partially dried and squeezed before being fermented and dried. Those of green tea are steamed, crushed and dried. Those of red tea, are partially fermented. White tea is made with the youngest buds of the plant.
White Tea:
Known as yinzhen which means "silver needle". Originally from the high mountains of the Chinese province of Fujian. Only the first buds of the shrub are used, which have not been oxidized; the buds may have been protected from the sun to prevent the formation of chlorophyll. It takes thousands of buds, picked by hand, (and only in spring), to get a small amount of tea, which is why it is the most expensive tea variety in the world. Then they are left to dry in the open air, on silk cloths, in order to evaporate the water and keep, instead, all its properties. It is the least processed variety.
Properties:
It is the one with less caffeine content, and in turn concentrates a greater amount of catechins and polyphenols (very potent antioxidant substances). It contains mineral salts such as: sodium, potassium, fluorine, iron, silica, magnesium, calcium and phosphorus and xanthines such as caffeine, theophylline and theobromine. It does not contain dyes, flavors or preservatives. It is diuretic. Combats physical and mental fatigue. Increase the capacity for concentration and memory. It favors the elimination of fats. Reduces cholesterol levels.
Green Tea:
After harvest, the leaves dry up and are fragmented quickly. Tea made from these leaves is tempered and fresher in flavor than other types of tea. Because of this, green tea is usually not served with milk or sugar. Green tea is not fermented, unlike black tea. The Leafs collect fresh. After undergoing roasting, they are pressed, rolled, crushed and dried. It has recently become more popular in the West, which traditionally drinks black tea. Its medicinal benefits have been described for more than a millennium. The Kissa Yojoki, or Book of Tea, written by the prior Zen Eisai in 1191, describes how the green tea drink gives a positive effect on the five vital organs, especially the heart. The book discusses the medicinal qualities of green tea including the dissipation of the harmful effects of alcohol, acting as a stimulant, curing skin diseases, quenching thirst, eliminating indigestion, curing beriberi, preventing fatigue, improving urinary and brain functions
Properties:
As characteristic property, green tea highlights a large amount of fluoride which can help strengthen bones and teeth, and therefore reduce the fall of these. It has also been shown to have potential for fighting skin, stomach, esophagus and colon cancers as well as being able to regulate blood sugar and insulin levels.
Red Tea:
Means literally "black dragon". Some tell the legend that the discovery of its development was accidental, having to stop the normal fermentation process of black tea in half, to fight against a black dragon. Others claim that its name has nothing to do with dragons, but was called in this way by its discoverer Wu Liang. It comes from the Fukien province of China. It has an average degree of oxidation.
Properties:
Red tea is ideal for diuretic action, favoring the natural elimination of toxins and preventing fluid retention. Another property that has red tea is to be highly digestive. This drink stimulates the production of gastric acid, thus favoring the hepatic metabolism and generating bile salts that are very good for digestion. For the reasons stated above, red tea to lose weight is more than recommended. Its slimming action is due to the acceleration of the metabolism of the liver, which favors the rapid elimination of fats. In turn, red tea for cholesterol may also be interesting. A study by Yunnan University certified this at the time, when several coronary patients were treated with a red tea cure, obtaining interesting results.
Pu-erh tea
It is recognized as a type of red tea throughout the world and owes its name to the Pu'er region of Yunnan China, (the "region of eternal spring"), from which it originates. It is actually a subclass of reddish black tea. This tea is usually stationed for a period of up to 50 years. It is considered a medicinal product in China. Pu-erh tea has been produced for thousands of years, for centuries it was used as currency in the caravan trade and tax payments.
Properties:
Pu-erh is associated in China with a medicinal tea that It is usually consumed after heavy meals to facilitate digestion and as a remedy against hangovers, since it increases the metabolism of the liver. At the moment it is very popular in the western world due to its properties to eliminate fat, reason why it has reached to have the name of "devourer of fats". The authentic pu-erh red tea contains very little caffeine precisely because of its fermentation; contains much less caffeine than a cup of coffee.
Black Tea:
It is the most popular in the West. It is a highly processed tea with greater oxidation and fermentation than the other varieties. After the leaves are chosen, they are fermented in open sun. The size of the tea leaves determines the graduation of black tea. Common black tea varieties include Ceylon, Assam, and Darjeeling, considered by many to be the finest black tea. It has a much higher rate of caffeine than the other teas.
It is very rich in minerals such as calcium, chromium, magnesium, manganese, iron, zinc, phosphorus, potassium, aluminum and fluorine. The fact that it is perhaps the most aromatic tea is due to its particular fermentation and greater oxidation, as well as its intense flavor and particular astringency.
One cup of tea gives us about two hundred milligrams of flavonoids (a type of antioxidants present also in fruits and vegetables.)
Black tea (the most consumed in Europe, in India and in North America) currently accounts for almost 80% of world consumption.
Properties:
The cardiovascular system is one of the most benefited thanks to the antioxidant effect of these flavonoids since: It improves the capacity of dilatation and contraction of the blood vessels (since they help to keep in good condition the tissue or endothelium that covers the inside of the blood vessels) which , according to many studies can reduce the risk of heart attacks. This is also beneficial for those people with a tendency to dilate blood vessels. It facilitates the non-oxidation of "good" cholesterol and hinders the formation of atheromatous plaques that are responsible for many cardiovascular accidents. Your contribution of fluoride helps in the prevention of tooth decay. Externally there are people who use it in cases of conjunctivitis or tired eyesight (it is applied by taking a bath or as an eye drop). You can also reduce the bags under the eyes by applying it in the form of cold compresses.
Oonlong Tea
Oolong tea has characteristics of both teas, black and green. Its leaves are fermented about half the time of the employee in black tea. The crucial moment in the production of oolong tea, and what is going to give it its characteristics as such, is the specific moment to stop the fermentation, which is when the leaves have 30% red and 70% green.
Properties:
Oolong tea contains a higher amount of tannins than green tea. Scientists believe that tannin can be considered effective in the fight against cancer, because of its ability to help DNA cells reproduce accurately. The average cup of Oolong has about half as much caffeine as black tea, and about twice as much as a cup of green tea, in the same way as green teas, Oolong tea is rich in polyphenols. It reduces the levels of bad cholesterol. It is antioxidant. It is digestive. Increase immune defenses It is hypoglycemic (reduces blood sugar). Reduces blood pressure Fight the effects of alcoholic beverages. It contains many vitamins and minerals and is credited with the power to dissolve fats.