For centuries, mankind’s problems have been solved over a cup of tea. Tea has been the soothing balm that has helped to solve problems between nations, businesses, and even families, between husbands and wives. Pouring a cup of tea is an ice-breaker in and of itself, providing pleasurable anticipation of the goodness that is to come. Tea began as a medicine and evolved into the popular beverage it is today. The protective health benefits of tea cannot be overstated, especially since modern man has discovered its antioxidant potency. The benefits of tea include reducing the impact of stress, protecting us from all chronic diseases, such as Alzheimer’s and Parkinson’s disease, as well as its ability to strengthen the immune system, fight cholesterol, and the naturally stimulating function of L-Theanine – all of which are essential for a 21st century lifestyle. All types of tea have different health benefits. According to studies, the antioxidant levels in green and black tea are much higher than those found in fruits and vegetables. Similarly, in terms of antioxidant capacity, two cups of tea are said to be equivalent to five portions of fruit or vegetables.
Tea is a tasty beverage that can be served iced or hot at any time of year. However, its advantages extend far beyond mere refreshment. There has been a lot of research done to show that drinking tea can actually improve your health. A recent study discovered that those who drank tea on a regular basis were less likely to develop atherosclerotic cardiovascular disease or die prematurely from any cause — particularly stroke — compared to others over a seven-year period. The ability of tea to lower blood pressure may be why it may lower a person’s risk of dying from a stroke.
According to the study authors, tea, particularly green tea, is a rich source of flavonoids, bioactive compounds that can reduce oxidative stress, relieve inflammation, and provide other health benefits. They cautioned that more research was needed to determine whether the findings in Chinese adults would be applicable to people outside of East Asia. The following information is intended for education rather than persuasion. We hope this will help you to understand and enjoy the various types of tea you may come across.
Types of tea
The leaves of the Camellia sinensis plant are used to make all types of tea. To simplify and categorize, we frequently refer to black tea, green tea, wulong (oolong) tea, white tea, puer tea, dark tea any many other types of tea. The Camellia sinensis plant is native to Southeast Asia, but it is now being grown in tea-friendly climates all over the world. The beverages known as “herbal tea” – peppermint, rooibos, chamomile, and so on – are not derived from the Camellia sinensis plant. As a result, they are not tea in the technical sense.
Because all types of tea come from the Camellia sinensis plant, the differences in tea types are primarily due to how the leaves are processed after they are picked. In theory, any tea plant growing anywhere can have its leaves made into any type of tea, but in practice, geography, growing conditions, and local expertise are critical factors in proper tea production.
Simply put, tea leaves are green in color. To maintain their green appearance, green tea leaves are “fired” as the first step after being picked from the plant. The action of “firing” will prevent oxidation. The natural chemical process of oxidation converts fresh tea leaves into black tea. A tea is “fired” by exposing the tea leaves to high heat for a short period of time to neutralize the enzymes that allow oxidation. Other teas undergo the firing process, but green tea is the only one that does so as the first step. There are numerous health benefits of green tea. Green tea is primarily a Chinese and Japanese product.
To prevent oxidation, Chinese green teas are “pan-fired”, whereas Japanese green teas are “steam-fired.” These two techniques yield wildly different results and are central to each country’s distinct style. Other countries produce green tea, but they lack the skills that come with China and Japan’s long traditions of green tea production. Green tea is frequently mentioned as having less caffeine than black tea, but this is not entirely correct. Because green tea has a tendency to become bitter and astringent, it is usually recommended that it be steeped for shorter periods of time and at lower temperatures than black tea. This gentler steeping method yields less caffeine in your cup. If you steep green tea in the same manner as black tea, you will get the same amount of caffeine in your cup.
Similar to green tea, there are many benefits of black tea. Black tea is made from tea leaves that have been oxidized quickly and heavily. This darkens the leaf’s appearance and significantly alters its aroma and flavor. Oxidation is a natural chemical reaction initiated by enzymes within the leaf when it is exposed to air. Though all teas are oxidized to some extent, black tea is the only one that is distinguished by its high level of oxidation. Black teas are frequently mentioned as having the most caffeine, but this is due to the common instruction to steep in water that has been brought to a full boil and for an extended period of time of up to five or six minutes. Any tea made in this manner will have a high caffeine content in the cup.
From all types of tea, matcha teas are a distinct style of Japanese green tea. Matcha tea is shade-grown tea with the leaf matter separated from the fibrous veins and stems. This leaf material is then milled between two stones into a fine powder known as Matcha. The Matcha is then poured into hot water, where both the liquor and the leaf are consumed. Unlike traditional teas, it is not steeped and then removed from the water. Matcha is the tea served at the famous Japanese tea ceremony, but culinary grades are now used for a variety of more casual applications such as smoothies and baking.
Masala chai is a traditional Indian drink made of black tea, milk, sugar, and spices. There is no specific recipe for this, but all include those four ingredients. Masala is a Hindi word that means “blend of spices,” and the most common ones are ginger, cinnamon, cardamom, and clove. Black tea, sugar, and spices are boiled in water in its most traditional form. The milk is then added, boiled once more, strained, and served.
Wulong tea defines categorization. It is commonly described as “partially oxidized tea,” which is not incorrect, but it does not provide a complete picture. The level of oxidation does not distinguish it as “wulong” tea. It’s their similarly shared elaborate transformation process that binds these otherwise disparate teas together. There are four distinct regions that produce well-known wulong tea. Each has its own distinct style, which is largely influenced by local techniques and traditions. Wuyi Rock Tea, Anxi Tieguanyin, Guangdong Dan Cong, and Taiwan are the four regions.
From all types of tea, a very delightful one is white tea. Because white tea has been minimally processed, it is better defined by what it is not. It is not “fired,” as green tea is, and it is not intentionally oxidized, as black tea is. Because there is no rolling or shaping of the leaf, the final product will be large, bulky dried leaves. The only intentional action performed on the tea leaves is a slow and methodical drying to reduce moisture and achieve the desired aroma and flavor. White tea is frequently described as “delicate,” but our experience does not support this.
White tea is also frequently marketed as having less caffeine than other types of tea. This is not correct. The amount of caffeine in your cup, like any other tea, is primarily determined by how hot you steep it and how long you steep it. Many tea sellers recommend steeping white tea at very low temperatures and for very short periods of time, which will significantly reduce the caffeine content of your cup.
Pu-erh tea, from the types of tea is known for its earthy flavor. It is made from tea harvested from wild tea trees rather than cultivated bushes, and the leaves are fermented by pressing raw leaves together and then storing them for maturity. Depending on the level of oxidation allowed in the process, pu-erh tea can be either black or green. Although we do not sell Pu-erh tea on its own, our Coffee Truffle tea contains Pu-erh tea as a base, to which we have added coffee beans and cocoa pieces to create a rich coffee chocolate flavor.
Though dark tea can refer to any tea that goes through a “post fermentation” process (such as puer tea), we’re referring to pile-fermented tea from Hunan province here. Hunan dark tea has a long history dating back to the ancient tea horse road/silk road trading routes. This additional step of pile fermentation, like shu puer, uses finished tea leaves that are heaped up into piles, wetted, and covered. Heat and moisture levels are carefully monitored and used to promote beneficial bacterial growth during the process. Hunan dark teas are finished by pine fire drying and then compressed into bricks, logs, coins, and other shapes after fermentation. These teas, like puer teas, will age well and change in profile over time.
Herbal tea” is a catch-all term for products that are steeped in a similar manner to tea but are not derived from the Camellia sinensis plant. This can include a variety of plants such as chamomile, peppermint, rooibos, lavender, hibiscus, ginger, and others, some of which are consumed alone or in combination with other products. Because these items are unrelated to the tea plant, the vast majority of them are caffeine-free. They also do not use the same intricate processing techniques that give tea its distinct transformation. Herbal products are frequently referred to as “tisanes,” a French word that means “beverage made from herbal infusion.”
Jasmine tea is from the types of herbal tea. It is a tea that has been infected with the aroma of jasmine blossoms. It is China’s most popular scented tea. Green tea is the most commonly used, but white, oolong, and black teas are also used. The process of infusing the scent of jasmine flowers into the tea is time-consuming and requires several days. The tea is kept in a special room with controlled humidity, along with the flowers. This is done at night because the jasmine flowers bloom at that time. The process is repeated several nights in a row to achieve the desired level of scent.
Aside from their wonderful aroma and natural beauty, many flowers have therapeutic and calming properties. Camomile tea, made from dried camomile flowers, is a popular type of herbal tea made from flowers that has been shown to be an effective antioxidant. Another example is the Blue Butterfly Pea Flowers, which are grown in Thailand and are full of antioxidants. Adding a few drops of lime juice to this tisane transforms it from blue to purple.
Other types of tea include ginger tea, peppermint tea, Fennel Tea, Thai tea, Hibiscus Tea, Chamomile Tea, Lemon verbena tea, Rooibos tea, Echinacea Tea, Sage Tea, Passionflower Tea many, Thyme tea and many more.
Which tea is best?
Herbal teas are naturally sugar and calorie free and come in a variety of delicious flavors. Many herbal teas have health-promoting properties, and modern science is beginning to validate some of their traditional applications. Whether you’re a tea connoisseur or a newcomer, don’t be afraid to try herbal teas. Each tea has its own health benefits. For example:
- Yerba mate is the best tea for an energy boost.
- Best tea when you’re sick, or suffering from nausea and vomiting is ginger tea.
- Best tea after workout is matcha.
- Best tea to drink before bed is chamomile tea. Chamomile tea aids sleep and supports the immunity.
- Green tea is the best tea for metabolism. It may reduce the risk of Type 2 Diabetes and promote heart health.
- Black tea is considered to be the best tea for cholesterol. Black tea promotes healthy cognition and reduces inflammation.
- Oolong tea contributes to healthier cholesterol levels.
- The best tea for cough is honey tea.
- Peppermint tea is associated with a healthy digestive system.
- Hibiscus tea plays a role to lower the blood pressure naturally.
- Fennel tea may ease menopause symptoms.
Tea vs coffee
Coffee and tea are frequently the front-runners when it comes to determine the best drink in the world for your health. Coffee has a slightly bad reputation when it comes to its chemical composition. Caffeine consumption has been linked to a number of health problems, including migraines and nausea. Tea, on the other hand, has long been used in traditional medicine, making it one of the best options for treating many of these ailments.
- It is true that coffee contains more caffeine than tea. Tea leaves, on the other hand, contain more naturally occurring caffeine than unfiltered coffee beans. The distinction is that coffee is a strongly brewed beverage, whereas tea is a weaker infusion.
- Coffee is typically brewed at higher temperatures, allowing more caffeine molecules from the beans to enter your cup of Joe. Tea, on the other hand, is brewed at lower temperatures, so not all of the caffeine from the leaves is extracted. Because we consume the entire bean, coffee has higher caffeine levels. So, coffee wins hands down, in terms of caffeine content. Tea, on the other hand, provides a more relaxed energy boost with fewer side effects.
- It all comes down to personal preference when it comes to taste. Someone may prefer the delicate flavor profile of floral herbs, while another may prefer the tobacco flavors of stronger brews. Tea appears to be the clear favorite because it has a much wider range of flavors. While, coffee takes the cake if you prefer rich, malty, and strong flavors.
- Coffee has advantages, but tea triumphs in the antioxidant war. While green tea is commonly associated with antioxidants, white tea contains more. Coffee, like white tea, contains antioxidants, but in much lower concentrations.
- Health benefits of coffee includes: it prevents Type 2 Diabetes, increases physical performance and contains essential nutrients. Health benefits of tea, on the other hand, include: it may prevent cancer, help in weight loss, it protects brain function and prevents heart diseases.
Both tea and coffee can provide health benefits to those who consume them. Despite all of the research, there is still no conclusive answer as to which drink is the healthier option. If you like to drink your beverages in large quantities, tea may be a better choice based on caffeine levels. Otherwise, both beverages are excellent additions to a well-balanced diet when consumed in moderation.
Benefits of tea
Tea consumption can provide more than just an afternoon pick-me-up or the focal point of cultural rituals; it can also provide a slew of health benefits. Whether you prefer traditional black tea, green tea, or a herbal tisane, just a cup or two per day can provide so much goodness to your body. Tea contains antioxidants and compounds such as polyphenols and catechins that can fight free radicals and lower the risk of chronic diseases. Many tea leaves are also high in vitamins and minerals, as well as anti-inflammatory and immune-boosting properties. Here are a few benefits of tea, enlisted.
Strong teeth: Tea may help you keep your smile bright. Japanese researchers discovered that tea can reduce tooth loss. When you drink it, it changes the pH in your mouth, which may be what prevents cavities. In addition, unlike many other beverages, tea does not appear to erode tooth enamel, according to Bonci.
Strong immunity: Tea may help to boost the immune system. Tea has been shown in studies to tune up immune cells, allowing them to reach their targets faster. Because of its antibacterial, antifungal, and anti-inflammatory properties, Ayurvedic practitioners have used holy basil or tulsi tea for centuries to help keep the immune system strong after injuries or illnesses.
Bone health: Tea may aid in bone health. Recent animal studies have revealed that green tea may help to prevent bone loss. Moringa, a South Asian plant, has long been known for its medicinal properties and is quickly becoming a popular super food. Moringa tea contains more calcium than milk, as well as iron, vitamin A, and vitamin K, making it an excellent supplement for bone health.
Antioxidants in tea: Tea contains antioxidants. Antioxidants work to prevent the body’s version of rust, which helps to keep us young and protects us from pollution damage. Increase your antioxidant intake by drinking white tea, which is less processed than black or green tea and thus retains more beneficial antioxidants.
Caffeine value: Caffeine content of tea is lower than that of coffee. Herbal blends contain no caffeine, whereas traditional teas contain less than half of what is found in coffee. That means you can eat it without worrying about the effects on your nervous system. If you’re trying to transition from coffee to tea, try Teeccino, a chicory root tea with a mouth feel and flavor similar to coffee.
Heart problems prevention: Tea may lower your risk of having a heart attack or having a stroke. Four cups of green tea may send you running to the bathroom, but one cup of matcha tea, which is made from ground green tea leaves and is said to be the nutritional equivalent of ten cups of regular green tea, can provide the same benefit.
Anti-cancer: Tea may aid in the fight against cancer. If you have a strong family history of cancer and you want to do anything you can, increase your tea consumption.
Good digestive system: Herbal tea may be beneficial to the digestive system. Herbal teas, particularly chamomile, can be beneficial to people with irritable bowel syndrome because it is an antispasmodic. Ginger teas can also help with nausea. A ginger chamomile tea will provide you with both.
Diabetes: There has been some research into tea and diabetes, and the findings indicate that certain types of tea can help to keep blood sugar levels under control. Given that blood sugar levels can contribute to type 2 diabetes, it stands to reason that drinking tea can do more good than harm.
Cardiovascular health: Sip a cup of tea to keep your ticker in good shape. Because of black tea’s ability to lower cholesterol levels and aid in weight loss, it has a good chance of preventing cardiovascular disease.
Weight loss: Tea can contribute to the solution for those looking for small ways to combat unwanted obesity. Caffeine and catechins, which are both low in calories and useful for stimulating metabolism, can also help with weight loss.
Can you reheat tea?
Understanding what happens to your leftover tea can help you decide when and how to safely reheat it. When tea sits for an extended period of time, the polyphenol (TP) content begins to oxidize. You may notice that your milk tea has turned a darker shade of brown, or that your green tea has turned a bright green color. The oxidation process results in the formation of non-toxic chemicals such as thearubigins, theaflavins, and brownies. Caffeine and theophylline may be over-activated by reheating, while Vitamin C and E, as well as some essential oils, may be vaporized.
When reheating tea, it is critical that the tea be heated to a high enough temperature. Bacteria and mold will grow in the liquid over time, posing a safety risk. A certain temperature must be reached in order to get rid of these. Temperatures above 175 °F are generally regarded as safe.
Although it is not recommended to reheat cold tea, it is possible to do so for those who must. Fill a clean mug halfway with cold tea. Boil water in another utensil and immerse the mug in it for 3-4 minutes. It’s known as the “double boiler” method. The tea will not taste fresh or become piping hot. When it’s lukewarm, take it. Reheat those teas that have been exposed to room temperature for more than four hours for your digestive health.