Three Teas to Try

Walking down the tea aisle of my local supermarket puts my head in a tizzy. I love tea and I've been drinking it for years, but I still am overwhelmed and amazed by the sheer amount of choices I face when selecting a kind of tea. If I was the sort who never tried anything new, this situation of course wouldn't cause me any problems. I am, however, easily tempted by that which is novel.

Perusing the teas offered makes my mouth water. Some of the varieties conjure up images of decadent desserts, with names like Caramel Apple or Chocolate Raspberry. And of course I'm intrigued by teas claiming to be infused with the flavors of pomegranates, passion fruit, or Goji berries. Sometimes, though, I am in the mood for simpler, more unadorned beverages, so I seek out back-to-basics teas that I haven't tried. I've happened upon three that I recommend every tea lover sample at least once.

Rooibos (red tea): This does not fit the strict definition of tea because the leaves do not come from the tea plant (known botanically as Camellia Sinensis). Instead, rooibos comes from Aspalathus linearis, a plant that grows exclusively in South Africa. Rooibos is Afrikaans for "red bush". Though it is not a true tea, it is a popular herbal infusion with many of its own reported healthful properties. First, it is chemically different from true tea in that it contains no caffeine. As such, it will not cause insomnia if you're like me and enjoy sipping a warm calming beverage before bedtime on cold winter nights. It also contains antioxidants like true tea, in addition to minerals like calcium, and a mild sweet flavor devoid of the bitterness one sometimes finds with true tea.

White tea: Made from the very young leaves of the tea plant while the buds are still covered in white hairs, this tea undergoes minimal processing and hence retains more of its natural antioxidants than does green or black tea. Given that the leaves used in white tea are harvested at an earlier time in their development cycle, there is less caffeine in this tea than others. It also will not stain your teeth and is reported to actually be beneficial to oral health. Last, its flavor is delicate, vaguely sweet, and far less bitter than green or black tea.

Oolong tea:
Oolong tea is tea that is basically somewhere between green and black. The green tea leaves undergo partial fermentation but before they become black tea leaves the process is halted. Like both green and black teas, oolong tea has antioxidants that can be beneficial to health. Oolong tea can vary in its taste depending on the brand you get. Some brands make oolong tea that is very robust and woodsy in taste, and other brands of oolong are lighter and sweeter.

Though I may never find it easy to choose a tea, I know that if I'm truly at a loss I can always opt for one of these three teas for a refreshing and healthy treat. I encourage you to try them, ponder their flavors, and enjoy the calm and sense of well-being they can bring to your life.

To Tea, or Not to Tea

While all teas have flavonoids and other polyphenols that appear to work as antioxidants and most likely help to neutralize free radicals which damage cells, there are differences you should be aware of. The four types of teas are black, white, oolong (wulong) and green.

So-called "herbal teas" (or Tisane) are not true teas as they do not come from the Camellia Sinesis plant, as the four true teas do. Instead they are derived from dried flowers, stems, leaves or berries of numerous other plants.

By the same token, supermarket teas that come in teabags are the lowest grade of tea because they are made up of fannings, or dust (tiny particles that break off when processed). They do not have much flavor, aroma, or as much beneficial qualities as whole leaf teas.

The main difference in the four types of teas is how they are processed, but there are some differences in health properties and preparation as well. The following is what I know about each type of tea:

Black
Partly dried, crushed, and fermented so the leaves blacken. Due to the longer fermentation there is a weakening of it's natural cancer-fighting compounds and an increase in the amount of caffeine. However, a cup of black tea still has less than 1/2 the caffeine as a cup of coffee.

Black tea is said to aid in the prevention of cardiovascular disease and stroke. In fact, one cup a day could cut your risk of a heart attack 44%. Black tea should be brought to a full boil. Use it for one brewing only and remove and discard the leaves.

White
Very limited quantities as it is only produced in China and Sri Lanka. The new buds are picked before they open, left to wither, then dried. Due to the minimum amount of processing, white tea is said to exhibit potent disease fighting potential as well as high immune system building properties. In fact, recent studies reveal more antioxidant or cancer fighting benefits than green tea. Some researchers feel this is due to the increased caffeine content.

The water should not be too hot or too hard - some prefer bottled or spring water. Be generous with the tea leaves. The water temperature should be 185 to 190 degrees. White tea is best consumed after a meal.

Oolong (Wulong)
Semi-fermented, Oolong tea falls between the black and green teas as far as processing is concerned. It is best with light, savory meals, spicy foods, fish and poultry.

Oolong tea is said to increase metabolism, aid digestion and weight loss and ease eczema and psoriasis symptoms. It is also best prepared at 185 - 190 degrees.

Green
Green tea is unfermented. The leaves are steamed, dried and heat treated to stop fermentation and oxidation. Due to it's processing it is said to have 1/2 to 1/3 the caffeine of black tea, although I have seen figures as high as 1/15. Green tea is good with a light savory meal, spicy foods, fish, and strong cheeses.

Green tea has three times the antioxidants of black tea. Numerous cancer studies have been done to show it's tremendous cancer fighting properties. (Even prostate and skin cancer) Green tea is best when freshly brewed in water just under boiling, remove leaves. You may brew leftover tea with leaves removed over a few times if desired. Allow green tea to steep one to five minutes.

oolong tea 2019

OOLONG TEA

Oolong is a traditional Chinese tea that is between green and black in oxidation. It is among the most popular types of tea served in typical Chinese restaurants.

In Chinese culture of tea, oolong teas are collectively grouped semioxidados clear tea.
Oolong has a taste similar to green tea to black: it has the aroma of sweet and pinkish black tea or strong herbal notes that characterize the green tea. Usually cooked so that it is strong bitterness leaving a sweet aftertaste. Different varieties of oolong, including those produced in the Wuyi mountains of northern Fujian and in the mountains of central Taiwan are among the most famous Chinese teas.

Oolong Tea leaves are processed in two different ways. Some varieties are rolled into long, curved leaves, while others are pressed to ball-like shapes, similar to Gunpowder.El first method is the oldest.

Tea aficionados classified as floral or fruity aroma, flavor and aftertaste. Oolong teas are roasted or soft. Although most oolong teas consumed immediately after production, pu-erh as many varieties can benefit from aging with a slight normal roasting coal fire under cultivation literally baking. Before roasting, Oolong tea leaves are rolled and hit to break the cell walls and stimulate enzymatic activity. The roasting process eliminates unwanted odors tea and reduces any acidic taste or astringent; addition, it is believed that the process makes oolong softer to the stomach.

Oolong teas are most famous and expensive Wuyi Cliff china, made ​​in this region, but production usually still considered organic. Shui Xian much tea is grown elsewhere in Fujian.