As people debate over which is better: matcha or coffee, there’s another type of drink that deserves attention: TEA. After all, it is the most consumed beverage in the entire world, after water, of course.
Did you know that all tea comes from a certain plant called Camellia Sinensis? Although there are now different sources of tea (herbal tea, I’m talking to you), these variants to choose from are considered the genuine types of tea:
This is fully oxidized with a darker appearance. Because of the oxidation process, black tea’s flavonoid content decreases. It contains higher caffeine, contributing to its strong flavor, compared to other teas. Its leaves are often crushed, torn, or curled, and are produced in Sri Lanka, India, China, or Nepal. It’s the ideal energy booster tea.
This is the non-oxidized tea wherein its leaves are lightly heated or steamed immediately, destroying the enzymes that cause oxidation. And since the process preserves a high level of antioxidants, minerals, and vitamins, it provides a long list of health benefits to its drinkers like improving brain and heart health and even skin brightening.
This is the semi-oxidized tea in which the leaf is allowed to sit for around 2-4 hours, before it is heated up to halt oxidation. It is sometimes called “black dragon tea” and often produced as a whole-leaf tea. Sometimes the level of oxidation is changed and so oolong tea’s flavor, aroma, and color can have different variations. It helps fight tooth decay.
This is the opposite of black tea in which its leaves are the least processed and has less caffeine out of all teas. They are created from young leaves and new buds of the same plant, providing a delicate and fruity flavor to its drinkers. Even if it has less caffeine, this tea is powered by a high level of antioxidants, preferably consumed without any additives.
The most expensive as it is a special type of tea originating from Yunan, China. It is fermented with an earthly flavor. Instead of cultivating it from bushes, its leaves are plucked from wild tea trees and goes to microbial fermentation. The color can be either black or green. The longer it is preserved, the better it could tase.