In this article, the four most common forms of tea are broken down and their characteristics are discussed in detail. Become familiar with the preparation and presentation of each taste.
Even though tea is one of the most popular beverages in the world after food, very few people are aware that there are four fundamentally distinct tastes and varieties of tea that can be found in every supermarket. These teas may be found side-by-side with one another. Each kind of tea is crafted using a unique combination of components, and each type of tea has a unique set of benefits and drawbacks. I will elaborate on it later.
What you should always remember is that there are only four types of tea.
1) Black tea
2) Green tea
3) White tea
4) Oolong tea
All of these things are produced using the leaves of the Camellia sinensis plant, which is more often referred to as the tea plant. Because the tea plant is not used in the production of other herbal infusions, such as chamomile tea, ginger tea, or red tea made of rooibos leaves, these beverages cannot be classified as kinds of tea. The manner in which each kind of tea is prepared is what differentiates the four different kinds of tea. In addition, every kind of tea has its own unique taste and a diverse range of positive effects on health.
The robust, burned Sienna coloured hot beverage with a robust taste is the sort of tea that is consumed the most often in Western cultures. The cup of black tea that is consumed as part of the daily tea rituals that are held all over the globe may have milk and a sugar cube added to it, or it can be served with a squeeze of lemon. Camellia sinensis leaves are oxidised to a high degree in order to produce black tea. When it is prepared in its natural state, it does not have any calories, carbs, or fats. There is less caffeine in a cup of black tea than there is in any other kind of tea, but more caffeine than there is in a cup of coffee.
Since ancient times, people in China, Japan, and Korea have enjoyed drinking tea with a low level of oxidation. In recent years, whispers about the positive effects it may have on one’s health have contributed to a surge in its popularity in the West. It has been shown that drinking green tea may help reduce cholesterol levels, prevent cancer, speed up metabolic processes, and be beneficial in the treatment of a wide range of other diseases and ailments. The green tea goes through a brief oxidation process and is then dried. However, it is not fermented. In most instances, it is served in its natural state, i.e., without sugar or milk. Because certain varieties of green tea have a little bitter flavour, the water used to brew the tea should be heated to a temperature that is lower than the boiling point.
White tea is rarer and more expensive than the other types of teas mentioned above. Originated in the Fujian province of china, the white tea is made of young Camellia sinensis leaves, which go through a long process of steaming or frying, inactivate fermenting, and drying. Since the leaves are harvested while the buds are still covered by white hair, it is called white tea. White tea has a most delicate, sweet taste than the other types of tea. Moreover, it contains the smallest amount of caffeine and the largest amount of antioxidants that help prevent cancer.
The traditional Chinese tea is the common companion of Chinese foods such as dim sum and chop suey in American Chinese restaurants. The oolong tea, black dragon in Chinese, got its name after its long, dark distinguished leaves that look like wild black dragons when brewed. The unique taste of the oolong tea is achieved by a long process that includes sun drying of the Camellia sinensis leaves, light oxidization, cooling, and drying processes. The result is a lighter flavor than the popular black tea and stronger than the delicate green tea.
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