Tea Types - Black, Green, Oolong and Others Tea Types Tea Types Black, Green, Oolong, White, Pu-erh and Other Tea Types Once a rarity in the West, white teas such as this Silver Needles are quickly becoming a mainstay of specialty tea. TheCrimsonMonkey/Getty Images By Lindsey Goodwin Updated November 17, 2016. There are thousands of types of tea in the world. In the West, teas were traditionally classified as green tea , black tea and oolong tea . More recently, white tea and pu-erh tea have been added to the list of common Western tea classifications. Other tea types include yellow tea, scented/flavored tea and blended tea. Each of these tea types has processing methods, aromas and flavors that set it apart from the rest. Here's what makes each tea type unique. Black Tea Black tea is the most common type of tea in the Western world. It is noted for its full, bold flavor and its ability to pair well with many Western foods, particularly sweets and creamy foods. For this reason, many popular teas for afternoon tea are black teas.

Black tea's processing is different from other types in that it is fully (or almost fully) oxidized. Oxidation is the same natural process that occurs when you muddle herbs and allow their flavors and aromas to develop for a few minutes. continue reading below our video Overview of Black Tea Typically, black tea is rolled or crushed with machines to release its natural oils, which react with oxygen in the air to change the flavor and aroma of the leaves. When oxidation is deemed complete, the tea is heated and dried to end the oxidation process. Generally, the flavors and aromas of tea become fuller and deeper during oxidation. Notes of tannin, malt , chocolate, earth, stonefruit, grape and/or citrus emerge. The final color of the leaves is chocolaty brown, brown-black or blue-black.* The brew tends to be reddish, which is why ' black tea ' is known as ' red tea ' ( hong cha ) in China. * Tippy teas may be flecked with (or made entirely from) silver or golden tips. Nepalese black teas tend to be less-than-fully oxidized, so they are often flecked with greenish leaves.

Green Tea Green teas are rapidly gaining popularity in the West among Baby Boomers and others for their purported health benefits. In Japan and many parts of China, green teas are a staple of local cuisine. Green teas range from sweet and mellow (such as Long Jing ) to vegetal/grassy and lemony (such as Sencha ). Unlike black tea, green tea is unoxidized. Japanese green teas (such as Sencha and Gyokuro) are typically steamed. Chinese-style teas (such as Long Jing and Bi Luo Chun) are typically processed with dry heat using an oven-like rotating drum and/or a cooking vessel similar to a wok. These different processing methods produce different flavors, just as steaming or roasting the same vegetable would result in different flavors. Japanese-style green teas tend to have strong vegetal (vegetable-like), grassy or oceanic/seaweed notes and a slight citrus undertone. Chinese-style green teas may have some vegetal flavors, but also often have a mellower, sweeter flavor profile with notes of nuts, flowers, wood and/or vanilla.

Oolong Tea Also known as 'blue-green' tea or 'wu long' oolong tea is capable of an incredible depth and complexity that attracts many foodies, wine fanatics and serious tea drinkers. It's sometimes called 'the connoisseur's tea' for this reason. Its flavors/aromas and its reputed (although, many think, over-hyped) ability to aid in weight loss are factors in its rising popularity. Oolong is often described as 'somewhere between green and black tea.' Whereas green tea is unoxidized and black tea is (almost) fully oxidized, oolong tea is partially oxidized. It is rolled by hand or machine (to bring the essential oils to the surface for oxidation) and pan fired, and then allowed to oxidize. This process is repeated many times until the desired level of oxidation is achieved. During this process, the leaves may be rolled into balls, twisted or otherwise shaped. Many oolongs are roasted after they have been oxidized in order to further develop their flavors and aromas. However, there are additional processing techniques (such as rolling and shaping) which further differentiate oolong from black tea and green tea.

Depending on their processing, oolongs may have flavors and aromas of honey, orchids and other flowers, lychee and other fruits, wood, butter or cream, vanilla and/or coconut. (As an exception, Wuyi oolongs are noted for their mineral flavors, which are not typically present in other oolongs.) These nuances often change and develop over multiple infusions, and the aroma is often as complex and enjoyable as the flavor. Pouchong Tea Pouchong (or Baozhong) is sometimes considered to be a subclass of green tea or oolong tea. It is green in color, but it is lightly oxidized, like an oolong. Some suppliers sell it as a green, others as an oolong, and still others as its own class of tea. White Tea White tea is gaining a following because of its high levels of antioxidants and typically low level of caffeine .** It typically has a very delicate, nuanced flavor. White tea processing is minimal.

It is plucked from the buds (and, in the case of Bai Mu Dan / ' White Peony ,' the buds and leaves) of varietals that have a lot of down (fine white 'hairs' the new buds use for protection) on them. The buds (and sometimes leaves) are carefully air-dried, sun-dried and/or oven-dried. The differences between white teas are often more to do with quality than variations in processing, and the differences are not as pronounced as, say, a fired green tea versus a steamed green tea. Unless they have added flavors, white teas are very subtle and mellow, with flavors such as delicate flowers, field grasses, dried wood and cocoa. ** Some suppliers are saying that white tea has no caffeine . This is incorrect. When brewed at a low water temperature for a short brew time, it is low in (but not free from) caffeine. According to a recent study, it's actually higher in caffeine than many black teas when brewed with boiling water for longer infusion times. Yellow Tea Yellow tea is an extremely rare type of tea with unique processing and a subtle flavor. It is grown and processed on a lake island in China.

After harvest, it is slightly fermented (not oxidized, which is unusual) under straw, then rolled into “needles” and dried. The flavor is typically fruity with hints of cocoa, vanilla and flowers. Pu-erh Tea Pu-erh tea (also spelled “puer” or “pu’er”) is a rare type of tea that is both oxidized and fermented. It is noted for its deep, earthy, espresso-like flavor. Pu-erh is traditionally consumed after heavy meals and is purported to aid in digestion and cholesterol reduction. Pu-erh goes through several stages of processing. The first is similar to green tea processing and results in a product called “sheng cha.” Sheng cha can then be processed in one of two ways to make pu-erh, both of which involve fermentation akin to the fermentation in wine production. It can be produced quickly (or “ripened”) with the addition of heat and moisture, or it can be produced in a traditional fashion, in which moderate moisture levels and the passage of time fuel fermentation. Aging pu-erh is more expensive, but (when done well) it yields a more complex, smooth, enjoyable tea.

Poor-quality pu-erhs typically taste muddy or moldy. Good quality pu-erhs usually taste smooth, intensely dark and slightly sweet, and may have notes of dark chocolate, espresso, plum, moss, wood, rich soil, mushrooms or nuts. Some compare it to an old growth forest. Pu-erhs that need more aging may taste sharp or bitter. Scented/Aromatized/ Flavored Teas Long associated with afternoon tea and other Western traditions, Earl Grey is the best-known flavored tea in the United States. However, scented and flavored teas have been made in China long before they ever reached the West. Jasmine-scented green tea, osmanthus oolong and rose black tea were crafted as long ago as the Tang Dynasty . Unlike pure teas, in which the aroma and flavor depend on the terroir, varietal and processing, scented and aromatized teas get the majority of their flavor from added scents and flavors. Flavors may be added synthetically or naturally. Synthetic flavoring involves tiny amounts of “nature-identical,” natural or artificial flavor being blended with tealeaves .

Natural flavoring involves placing a non-dried flavor ingredient (such as fresh jasmine flowers) next to dry tealeaves. Tea is hydrophilic (“water-loving”), so it absorbs the moisture and aroma/flavor of the jasmine flowers. After fresh jasmine flowers have been placed alongside the tea many times, the tea takes on the aroma of the flowers. The range of aromas and flavors available from scented and flavored teas is astounding. French tea flavorists are particularly known for their experimentation with unusual flavors, such as seaweed, but most flavored teas are made with fairly pedestrian flavors, such as sweet spices and fruits. Although flavored teas get much fo their flavor from the added ingredients, it is important to note that the quality of the tea itself can have a substantial impact on the flavor, too. Blended Teas Like scented/flavored teas, blended teas are teas with added flavors. However, blended teas contain actual pieces of added ingredients. These may be fruit, flowers, spices or other ingredients. Blended teas are often also flavored. Sometimes, when teas are flavored and blended, the blending is intended more for visual appeal than actual flavor.

More on Flavor Profiles If the flavor notes above tantalized your taste buds, be sure to read this article on Tea Flavor Profiles . Tea and Cancer Prevention - National Cancer Institute Tea and Cancer Prevention Does the National Cancer Institute (NCI) recommend the use of tea to prevent cancer? What is tea? Tea is one of the most ancient and popular beverages consumed around the world. Black tea accounts for about 75 percent of the world’s tea consumption ( 1 ). In the United States, United Kingdom (UK), and Europe, black tea is the most common tea beverage consumed; green tea is the most popular tea in Japan and China ( 2 ). Oolong and white tea are consumed in much lesser amounts around the world ( 2 ). Tea is made from the leaf of the plant Camellia sinensis. Shortly after harvesting, tea leaves begin to wilt and oxidize . During oxidation, chemicals in the leaves are broken down by enzymes , resulting in darkening of the leaves and the well-recognized aroma of tea. This oxidation process can be stopped by heating, which inactivates the enzymes. The amount of oxidation and other aspects of processing determine a tea’s type.

Black tea is produced when tea leaves are wilted, bruised, rolled, and fully oxidized. In contrast, green tea is made from unwilted leaves that are not oxidized. Oolong tea is made from wilted, bruised, and partially oxidized leaves, creating an intermediate kind of tea. White tea is made from young leaves or growth buds that have undergone minimal oxidation. Dry heat or steam can be used to stop the oxidation process, and then the leaves are dried to prepare them for sale. Tea is brewed from dried leaves and buds (either in tea bags or loose), prepared from dry instant tea mixes, or sold as ready-to-drink iced teas. So-called herbal teas are not really teas but infusions of boiled water with dried fruits, herbs, and/or flowers. What are the ingredients of tea? Tea is composed of polyphenols, alkaloids ( caffeine , theophylline , and theobromine), amino acids , carbohydrates , proteins , chlorophyll, volatile organic compounds (chemicals that readily produce vapors and contribute to the odor of tea), fluoride , aluminum , minerals , and trace elements ( 3 ).

The polyphenols, a large group of plant chemicals that includes the catechins ( 4 ), are thought to be responsible for the health benefits that have traditionally been attributed to tea, especially green tea. The most active and abundant catechin in green tea is epigallocatechin-3-gallate (EGCG). The active catechins and their respective concentrations in green tea infusions are listed in the table below. Catechin Concentrations of Green Tea Infusions Catechin in Green Tea Infusion Catechin Concentration 6–19 *mg = milligram; L = liter; fl oz = fluid ounce. See reference 5 . Black tea contains much lower concentrations of these catechins than green tea ( 6 ). The extended oxidation of black tea increases the concentrations of thearubigins and theaflavins, two types of complex polyphenols ( 2 ). Oolong tea contains a mixture of simple polyphenols, such as catechins, and complex polyphenols ( 2 ). White and green tea contain similar amounts of EGCG but different amounts of other polyphenols ( 7 ).

Although iced and ready-to-drink teas are becoming popular worldwide, they may not have the same polyphenol content as an equal volume of brewed tea ( 8 ). The polyphenol concentration of any particular tea beverage depends on the type of tea, the amount used, the brew time, and the temperature ( 3 ). The highest polyphenol concentration is found in brewed hot tea, less in instant preparations, and lower amounts in iced and ready-to-drink teas ( 3 ). As the percentage of tea solids (i.e., dried tea leaves and buds) decreases, so does the polyphenol content ( 9 ). Ready-to-drink teas frequently have lower levels of tea solids and lower polyphenol contents because their base ingredient may not be brewed tea ( 10 ). The addition of other liquids, such as juice, will further dilute the tea solids ( 9 ). Decaffeination reduces the catechin content of teas ( 11 ). Dietary supplements containing green tea extracts are also available ( 1 ). In a U.S.

study that evaluated 19 different green tea supplements for tea catechin and caffeine content, the product labels varied in their presentation of catechin and caffeine information, and some values reported on product labels were inconsistent with analyzed values ( 1 ). How might tea help prevent cancer? Among their many biological activities, the predominant polyphenols in green tea―EGCG, EGC, ECG, and EC―and the theaflavins and thearubigins in black teas have antioxidant activity ( 12 ). These chemicals, especially EGCG and ECG, have substantial free radical scavenging activity and may protect cells from DNA damage caused by reactive oxygen species ( 12 ). Tea polyphenols have also been shown to inhibit tumor cell proliferation and induce apoptosis in laboratory and animal studies ( 1 , 13 ). In other laboratory and animal studies, tea catechins have been shown to inhibit angiogenesis and tumor cell invasiveness ( 14 ). In addition, tea polyphenols may protect against damage caused by ultraviolet (UV) B radiation ( 13 , 15 ), and they may modulate immune system function ( 16 ).

Furthermore, green teas have been shown to activate detoxification enzymes, such as glutathione S-transferase and quinone reductase, that may help protect against tumor development ( 16 ). Although many of the potential beneficial effects of tea have been attributed to the strong antioxidant activity of tea polyphenols, the precise mechanism by which tea might help prevent cancer has not been established ( 13 ). Are there safety considerations regarding tea consumption? Tea as a food item is generally recognized as safe by the U.S. Food and Drug Administration. Safety studies have looked at the consumption of up to 1200 mg of EGCG in supplement form in healthy adults over 1- to 4-week time periods ( 17 , 18 ). The adverse effects reported in these studies included excess intestinal gas, nausea, heartburn, stomach ache, abdominal pain, dizziness, headache, and muscle pain ( 17 , 18 ). In a Japanese study, children aged 6 to 16 years consumed a green tea beverage containing 576 mg catechins (experimental group) or 75 mg catechins (control group) for 24 weeks with no adverse effects ( 19 ).

The safety of higher doses of catechins in children is not known. As with other caffeinated beverages, such as coffee and colas, the caffeine contained in many tea products could potentially cause adverse effects, including tachycardia , palpitations, insomnia , restlessness, nervousness, tremors, headache, abdominal pain, nausea, vomiting, diarrhea, and diuresis ( 20 ). However, there is little evidence of health risks for adults consuming moderate amounts of caffeine (about 300 to 400 mg per day). A review by Health Canada concluded that moderate caffeine intakes of up to 400 mg per day (equivalent to 6 mg per kilogram [kg] body weight) were not associated with adverse effects in healthy adults ( 21 ). The amount of caffeine present in tea varies by the type of tea; the caffeine content is higher in black teas, ranging from 64 to 112 mg per 8 fl oz serving, followed by oolong tea, which contains about 29 to 53 mg per 8 fl oz serving ( 4 ).

Green and white teas contain slightly less caffeine, ranging from 24 to 39 mg per 8 fl oz serving and 32 to 37 mg per 8 fl oz serving, respectively ( 22 ). Decaffeinated teas contain less than 12 mg caffeine per 8 fl oz serving ( 22 ). Research on the effects of caffeine in children is limited ( 20 ). In general, caffeine doses of less than 3.0 mg per kg body weight have not resulted in adverse effects in children ( 20 ). Higher doses have resulted in some behavioral effects, such as increased nervousness or anxiety and sleep disturbances ( 21 ). Aluminum, a neurotoxic element , is found in varying quantities in tea plants. Studies have found concentrations of aluminum (which is naturally taken up from soil) in infusions of green and black teas that range from 14 to 27 micrograms per liter (μg/L) to 431 to 2239 μg/L ( 4 ). The variations in aluminum content may be due to different soil conditions, different harvesting periods, and water quality ( 4 ).

Aluminum can accumulate in the body and cause osteomalacia and neurodegenerative disorders, especially in individuals with renal failure ( 4 ). However, it is not clear how much of the aluminum in tea is bioavailable, and there is no evidence of any aluminum toxicity associated with drinking tea ( 4 ). Black and green tea may inhibit iron bioavailability from the diet ( 4 ). This effect may be important for individuals who suffer from iron-deficiency anemia ( 4 ). The authors of a systematic review of 35 studies on the effect of black tea drinking on iron status in the UK concluded that, although tea drinking limited the absorption of non- heme iron from the diet, there was insufficient evidence to conclude that this would have an effect on blood measures (i.e., hemoglobin and ferritin concentrations) of overall iron status in adults ( 23 ). However, among preschool children, statistically significant relationships were observed between tea drinking and poor iron status ( 23 ).

The interaction between tea and iron can be mitigated by consuming, at the same meal, foods that enhance iron absorption, such as those that contain vitamin C (e.g., lemons), and animal foods that are sources of heme iron (e.g., red meat) ( 4 ). Consuming tea between meals appears to have a minimal effect on iron absorption ( 4 ). What evidence from human studies links tea to cancer prevention? Tea has long been regarded as an aid to good health, and many believe it can help reduce the risk of cancer. Most studies of tea and cancer prevention have focused on green tea ( 13 ). Although tea and/or tea polyphenols have been found in animal studies to inhibit tumorigenesis at different organ sites, including the skin, lung, oral cavity, esophagus, stomach, small intestine, colon, liver, pancreas, and mammary gland ( 24 ), the results of human studies—both epidemiologic and clinical studies—have been inconclusive. Epidemiologic Studies More than 50 epidemiologic studies of the association between tea consumption and cancer risk have been published since 2006.

The results of these studies have often been inconsistent, but some have linked tea consumption to reduced risks of cancers of the colon, breast, ovary, prostate, and lung ( 6 , 25 – 57 ). The inconsistent results may be due to variables such as differences in tea preparation and consumption, the types of tea studied (green, black, or both), the methods of tea production, the bioavailability of tea compounds, genetic variation in how people respond to tea consumption, the concomitant use of tobacco and alcohol, and other lifestyle factors that may influence a person’s risk of developing cancer, such as physical activity or weight status. Clinical Trials Several clinical trials have investigated the role of tea and tea polyphenols in cancer prevention ( 58 – 66 ). However, few trials have examined the effects of tea or tea polyphenols on cancer incidence or mortality . Two randomized trials evaluated the effects of tea extracts on premalignant oral lesions ( 58 , 59 ). One of the trials was a double-blind interventional trial involving 59 people with leukoplakia , which is a putative precursor lesion for oral cancer ( 58 ).

The trial’s participants were randomly assigned to receive either 3 grams of a mixed tea product, given both orally and topically , or a placebo . After 6 months, 38 percent of the participants in the treatment group had partial regression of their oral lesions compared with 10 percent of the participants in the placebo group. In addition, fewer participants in the treatment group than in the placebo group had an increase in lesion size (3 percent in the treatment group versus 7 percent in the placebo group). Furthermore, mucosal cell proliferation decreased in the treatment group, suggesting a possible protective effect of tea on the development of oral cancer. In contrast, in the second trial, 39 people with high-risk premalignant oral lesions were randomly assigned to receive one of three doses of a green tea extract—500 mg per square meter of body surface area (mg/m2), 750 mg/m2, or 1000 mg/m2—or a placebo three times daily for 12 weeks ( 59 ). At the end of the trial, no differences in lesion responses or histology were found between the groups.

Two other randomized trials examined the effects of tea on urine levels of 8-hydroxydeoxyguanosine (8-OHdG), a biomarker of oxidative DNA damage that may be a predictor of increased cancer risk. Urinary 8-OHdG levels are higher in individuals with lung cancer than in control subjects, and human breast, lung, liver, kidney, brain, stomach, and ovarian tumor tissue has a higher content of 8-OHdG than adjacent nontumor tissue ( 60 ). In one trial, 133 adult heavy smokers were randomly assigned to drink 4 cups of one of the following beverages each day for 4 months: decaffeinated green tea, decaffeinated black tea, or water ( 60 ). Among those who drank green tea, there was a statistically significant 31 percent decrease in urinary levels of 8-OHdG; in the black tea group, there was no change in urinary 8-OHdG levels ( 60 ).

In the second trial, 124 individuals at increased risk of liver cancer due to hepatitis B virus infection and aflatoxin exposure took a placebo or 500 mg or 1000 mg of a green tea polyphenol supplement daily ( 61 ). The two supplement doses were reported to be equivalent to 2 or 4 cups, respectively, of green tea infusions. No other tea or tea products were consumed. Compared with those in the placebo group, individuals who took the green tea supplement at either dose for 3 months had substantially lower urinary 8-OHdG levels ( 61 ). Although these trials indicate that green tea polyphenols from tea or supplements can reduce urinary 8-OHdG levels, it is unclear if reduced 8-OHdG levels are associated with reduced cancer risk. Additional trials have investigated whether green tea catechins or green tea extracts alter prostate cancer risk. In a double-blind, placebo-controlled study, 60 men took 200 mg of green tea catechin or a placebo three times daily for 1 year ( 62 ).

These men had high-grade prostatic intraepithelial neoplasia , which is thought to be a precursor of prostate cancer. After 1 year, fewer prostate cancers were detected in the green tea catechin group (1 cancer in 30 men) compared with the placebo group (9 cancers in 30 men) ( 62 ). Two other clinical trials, both uncontrolled studies , investigated the use of green tea extracts to reduce prostate-specific antigen levels in men with prostate cancer and found no evidence of such a reduction ( 63 , 64 ). Another trial examined the effect of tea polyphenols on serum pepsinogen levels in 163 individuals with high serum pepsinogen levels ( 65 ). Serum pepsinogen is a biomarker of gastric atrophy and an indicator of increased risk for stomach cancer. The participants in this trial were given either one or six 100-mg capsules of tea polyphenols daily for 1 year. Each capsule was the equivalent of about 1.7 cups of tea. After 1 year, no decrease in serum pepsinogen levels was observed in either treatment group ( 65 ).

In yet another trial, a possible role for green tea supplements in treating precancerous lesions of the esophagus was investigated ( 66 ). In the trial, 200 Chinese participants with such lesions were treated with 5 mg of a decaffeinated green tea extract daily or a placebo. After 12 months, lesion histopathology was scored as improved, unchanged, or deteriorated. The trial found no difference between the treatment and placebo groups with regard to changes in the esophageal lesions or in abnormal cell proliferation ( 66 ). Does the National Cancer Institute (NCI) recommend the use of tea to prevent cancer? NCI is a research institution. It develops evidence-based research results for others to interpret. In general, therefore, NCI does not make recommendations about specific medical or dietary interventions. Moreover, as noted above, the evidence regarding the potential benefits of tea consumption in relation to cancer is inconclusive at present. Selected References Seeram NP, Henning SM, Niu Y, et al. Catechin and caffeine content of green tea dietary supplements and correlation with antioxidant capacity. Journal of Agricultural and Food Chemistry 2006; 54(5):1599–1603.

Fluoride Content in Black, White, Green, and Oolong Teas | Delishably Fluoride Content in Black, White, Green, and Oolong Teas Updated on March 16, 2016 Joined: 4 years agoFollowers: 233Articles: 27 27 How to Can Food BPA-Free: Toxins in Mason Jar Canning Lids 21 months ago Fluoridated water is already overexposing us, so avoiding teas that contain high levels of fluoride in addition is a good choice. Many studies recommend consuming a large quantity of tea daily to see health benefits. However, the quality of the tea may be the most important factor to consider since higher quality, loose leaf tea corresponds to minimizing toxins such as fluoride. Green, black, white and oolong teas naturally have differing levels of fluoride in the leaves. Advertisement Fluoride in Tea As the controversy swells regarding fluoride in drinking water, it's important to look at our diet to minimize other sources of fluoride. For some tea leaves, the fluoride content is high. The type of tea and quality of tea, however, determine the level of fluoride present.

Making a healthier choice in tea will both minimize fluoride intake and maximize overall health benefits. There are varying levels of fluoride in some popular teas: black tea, white tea, green tea and oolong tea. First you will want to understand the potential dangers of fluoride. Copyright © 2015 Melis Ann Different parts of the tea plant make up the various types and quality of tea. Advertisement Less Fluoride in Young Tea Leaves The Camellia sinensis plant is what produces the tea leaves for white, green, black and oolong teas. When this tea plant grows, the roots absorb fluoride from the soil and deposit the majority of it in the leaves. The tea plant in particular is much more efficient at this process than other plants. Since older, more mature leaves have had more time for this deposition, they contain up to 20 times more fluoride than younger tea leaves. Advertisement Anit-Oxidant EGCG Level in Tea Leaves The powerful anti-oxidant epigallocatechin gallate (EGCG) present in tea is responsible for health benefits such as lowering LDL and has anti-cancer properties. The level of EGCG decreases in more mature tea leaves, giving us further reason to prefer younger tea leaves.

Fluoride Content in Different Types of Tea Type of Tea Loose leaf tea is the highest quality tea and healthiest option. Quality of Tea and Fluoride Content Younger tea leaves are used in higher quality teas and contain lower fluoride levels. See the list from highest quality to lowest quality. 1. Loose leaf tea ~ Best Quality 2. Tea dust (tea bags) 3. Bottled tea (fluoride in water plus fluoride in tea) 4. Brick tea (oldest leaves formed into brick shape) ~ Lowest Quality Japanese green tea has lower levels of fluoride than Chinese green tea due to fluoride levels in soil aborbed by the tea plant. Fluoride Content in Chinese Green Tea vs Japanese Green Tea Soil in Japan is naturally lower in fluoride compared to China, according to the World Health Organization (WHO). Therefore, Japanese green tea will naturally have lower fluoride levels than Chinese green tea. WHO lists several areas of the world where high naturally occurring fluoride concentrations affect tea crops and drinking water: India, Sri Lanka, parts of Africa and the Middle East ( more information ).

Advertisement How To Brew Loose Leaf Tea In case the idea of loose leaf tea is new to you, here's how you can incorporate this type of tea into your routine. Use a traditional teapot. Heat water with a tea kettle. Use the strainer basket or infuser on your teapot for the tea leaves. If you don't have a teapot with a strainer, place tea leaves directly in pot. Add the hot water from the tea kettle to the teapot. After the recommended steep time, remove the strainer basket or infuser or use a hand-held strainer to filter out the tea leaves while pouring into your cup. Use a tea maker. After heating water in a tea kettle, pour into the tea maker. Some tea makers have filters set into the pot for the leaves and others filter as you pour the tea out. Use individual tea filters or tea ball. Use water heated in a tea kettle to pour into your tea cup containing a tea filter (is basically a tea bag that you have filled yourself) or tea ball that you filled with loose leaf tea. Some brands sell loose leaf tea already in sachets. Loose leaf tea is higher quality which corresponds to lower toxins and more health benefits.

Loose Leaf Tea Poll Honorable Mention Jing Tea Based in London, Jing Tea has a wonderful selection of loose leaf teas including organic and fair trade. The website makes your search for teas from particular regions, such as Japan, very simple. Their online store displays in your choice of currency including GBP, EUR, CAD, USD, AUD, JPY, HKD, NZD. Charleston Tea Plantation They provide a selection of premium black and green loose leaf teas. The tea is grown in South Carolina at the only tea plantation in the United States. Arbor Teas This company has a large selection of organic and fair trade loose leaf teas and ships within the United States. So... What is the Healthiest Type of Tea? We should be limiting our total exposure to fluoride from tea, based on the potential dangers associated with fluoride exposure and the high levels present in many types of tea. At the same time, incorporating benefits from different types of teas provides a wide variety of benefits. White tea is a true tea that contains high antioxidant power and has low fluoride levels, especially in loose-leaf form. Green tea health benefits are well-studied.

To incorporate benefits of green tea in the diet, finding a loose leaf option from Japan or a loose leaf option with younger leaves will limit fluoride while providing benefit. Loose-leaf black tea and oolong tea from areas with lower environmental fluoride are best if you prefer black or oolong tea. The fluoride-free options are herbal teas, but then the health benefits from true tea are not felt. If you are really more of a coffee drinker, find out about toxins and health benefits of different types of coffee . Advertisement Black, Green, Pu’erh And Oolong: 4 Types Of Tea To Get You Started - Food Republic Black, Green, Pu’erh And Oolong: 4 Types Of Tea To Get You Started Black, Green, Pu’erh And Oolong: 4 Types Of Tea To Get You Started Remember, not all teas are created equal Linnea Covington March 23, 2015 Everyone wants to drink tea. Either you think it’s healthier for you, you need to cut back on coffee or you just want something new in your life.

It’s important to remember that not all teas are created equal, even if they come from the same plant, Camellia sinensis. Like wine, colors and flavors are imparted by oxidation, terroir, altitude, location and how the tea is cultivated. When picking out the tea that’s right for you, it’s good to get an idea of what you are in for. Here are the nuances of the four main types of teas out there, what to look for when shopping for them and recommendations on some to get you going. Grown all over the world, black tea is one of the most common varieties and perfect for a morning kick. 1. Black This is one of the most common teas you will see. It’s in everything from Lipton to Earl Grey to most classic iced teas. Black tea is grown all over the world, and where it’s cultivated determines what you are getting in the cup. From India comes earthy assam and perfumed darjeeling; in China you get smoky lapsang souchong and rich keemun; and the favorable ceylon hails from Sri Lanka.

One reason this brew gets so dark (aka black, even though it’s often a muddy red or deep brown) is that the leaves oxidize for a longer time than any of the other teas. Related Articles Tea Service And Michelin Stars Are Just Two Reasons To Stay At The Merrion Hotel In Dublin, Ireland People use black tea in all sorts of blends — for example, with cardamom, cinnamon and anise in standard Indian chai (which is simply the word for tea in India). It pairs nicely with all sorts of flavors, and if you are looking for a strong cuppa to get you going in the morning, this definitely wins. Most black teas are steeped in boiling water for three to five minutes, though it’s a good idea to check and see what the purveyor recommends. To buy: A really nice blend that gives you a little something special is Stash Teas ’ Double Bergamot Earl Grey ($4.99 for a box of 10), a brew that has a citrus kick from the bergamot.

The Chicago-based company Rare Tea Cellar also delivers great black teas from all over the world, including the robust House Golden Assam, light and fresh First Flush Darjeeling and Three Estate Black, a blend of Indian, Chinese and Sri Lankan teas ($10 to $30 per 1/4 pound). The richly flavored pu’erh tea has a full, woodsy taste and can be purchased in brick form. 2. Pu’erh For anyone who loves coffee, pu’erh is a great tea option to start with. First of all, it has a full, woodsy taste and dark depth that can rival many a coffee bean. It gets this rich flavor due to aging and fermenting. Like wine, the longer it’s left to rest, the smoother and more intense it gets. Pu’erh is also incredibly easy to brew and is the only caffeinated tea you can forget about and still enjoy — it can’t be overbrewed. In general, you’ll want to make it with water at precisely 205 degrees and let the tea steep for four to six minutes.

The best part is that while most other teas have to be thrown away after you make a cup, pu’erh can be resteeped a few times before it’s spent. To buy: You can spend a lot of money on this type of tea. Like a fine scotch, vintages, growers and regions make all the difference. Order pu’erh loose or in the classic block form, which can come as one large brick or in individual pot sizes. The way to start is with the Numi line of bagged pu’erh ($8.99 for a box of 16), which come plain or enhanced with spices including cardamom, ginger and chocolate. If you want to go straight for the classically formed pu’erh, the Tao of Tea in Portland sells individual “baskets” or larger discs of the tea (starting at $2.75 per gram and up to $40 for a brick). 3. Green One thing that often happens with green tea is oversteeping, which is why you get brews that are high in tannins, bitter and in need of a lot of honey.

If done right, green tea should be light, actually taste green and have a lemon-tinged freshness. In general, green tea comes from China, and though they all consist of slightly oxidized leaves from the same species of plant, you will find a lot of subtleties between varieties. From the Zhejiang province in China comes the famous Chinese dragon well, which will boast a lot of dark vegetal flavors in the cup. Jasmine tea from Fujian province imparts a light, floral essence, much lighter on the palate. Japanese roasted brown rice genmaicha is toasty like popcorn, and matcha — that powdered green that has made its way into smoothies, baked goods and many health campaigns of late — is supergreen and grassy. Each of these teas has distinct brew temperatures and steeping times, so it’s best to follow the instructions that come with your purchase. If there is no information, heat the water to 170 degrees and brew for three to four minutes. To buy: France-based Palais des Thés sells an array of great loose-leaf greens, including a good starter one called Ping Cha ($8 for 3 1/2 ounces).

For more refined, higher-end greens, try the slightly sweet Long Jing Imperial ($30 for 3 1/2 ounces) or Long Jing, aka dragon well ($22.50 for 3 1/2 ounces). If you happen to be in a grocery store and just want to give green a whirl, pick up a box of Choice Organic Teas ($4.99 for a box of 16). They sell genmaicha and bancha hojicha. Unique to China, oolong tea is first shriveled in the sun, where it begins to twist. 4. Oolong With oolong, you start getting into the realm of more esoteric teas. The reason for this? Instead of merely being picked, dried and oxidized, oolong first gets shriveled in the sun, where it starts twisting. In the end, you have long curly leaves or little balls. Overall, oolong remains unique to China, though other countries have started producing their own versions. Because this delicate tea has so much going on flavor-wise, you have to treat it carefully. Oolong should be brewed at 190 degrees and steeped for about four minutes.

The color of the tea can be anywhere from brown to slightly green to almost clear depending on what type of oolong you get. To buy: Known as the champagne of teas, oolong can run you anywhere from $2 to $150 an ounce. Rishi Tea has an array of choices, from stuff for the average tea drinker to more esteemed blends. Try the bright green and slightly fruity Cui Feng ($18 for 50 grams), or go for the tropical and honey-tinged Eastern Beauty ($23 for 50 grams). Read more about tea on Food Republic: Types of Tea: Black, Green, and Oolong | Berkeley Wellness Print There are over 3,000 varieties of tea grown worldwide, and all of them come from the same type of plant, a small shrub called Camellia sinensis. Each type of tea has certain flavor characteristics associated not only with the variety but also with the soil and climate in which it is grown, much like wine grapes. But beyond the subtle flavor differences from tea to tea, there are three main categories of tea —black, oolong, and green—that are a function of how the tea leaves are processed.

The freshly picked tea leaves (usually the tender leaves from the top of the plant) are dried slightly, then crushed to bring out the essential oils, and finally “fermented.” Though this final stage is called fermentation, it is not the result of an introduced organism, but rather is oxidation caused by a natural enzyme in the tea leaves themselves. This “fermentation” brings out the tannins and oils, which contain caffeine, and changes the color of the tea leaves to brown. In addition to the broad categories based on fermentation, teas are also identified by a leaf-grading system. For black teas, the grades are: souchong, orange pekoe, and pekoe. For green teas, the leaf grades are: gunpowder and young hyson. There are several other identifiers for types of tea, including classic blends (such as Earl Grey) and districts (such as Darjeeling). Black teas Black teas are fully fermented, and because of this, they are also the highest in caffeine. They are also the most popular type of tea in the United States. Assam: This is a robust, large-leafed tea from India. Ceylon: This Sri Lankan black tea has a floral aroma.

Darjeeling: From the Darjeeling region of India, this is a favorite of tea connoisseurs, and is probably the world’s most expensive tea. Because it is so costly, many “Darjeelings” are actually blends (though the packaging should say if the tea is 100 percent Darjeeling). Darjeeling also comes as an oolong. Keemun: One of the best Chinese black teas, it has a rich bouquet and good flavor. Lapsang souchong: This distinctive Chinese black tea has a smoky flavor. Ti kuan yin: A sought-after tea, this is available as both a black tea and an oolong. Its name translates as “iron goddess of mercy.” Yunnan: From southwest China, this is similar to Ceylon. Oolong (red) teas This is the type of tea found in most Chinese restaurants in this country. Like black tea, it is fermented, but for shorter periods of time. Within this category, there are some that are more fermented than others. Black dragon: The word “oolong” translates into English as black dragon. Cantonese oolongs: These oolong teas from Canton are very lightly fermented.

Formosa oolongs: These teas are fermented for almost as long as black teas and are the most caffeinated of the oolongs. Jade oolong: This lightly fermented tea has overtones of green tea and a delicate flavor. Jasmine: This is an oolong that has had night-blooming jasmine blossoms added to it for a floral scent. It is most often made with pouchong oolong. Pouchong: This medium oolong is rarely exported to the United States, except in a form scented with jasmine, gardenia, or lychee. Green teas Green teas are completely unfermented. The fresh leaves are air-dried and then roasted or steam-dried. This heating process halts the natural enzymatic action that is involved in fermentation. Green teas have almost no caffeine. There are dozens of green teas from China, Korea, and Japan, where green tea is the tea of choice. There are also teas from areas that do not by tradition produce green teas. For example, Sri Lanka and India are now making unfermented versions of their classics, such as Darjeeling green.

One of the most famous green teas is Gunpowder from China, named because the loose tealeaves are rolled into gunpowder-colored pellets. Tea blends Some of the better-known teas (at least to Westerners) are tea blends, many of them created by British tea companies in honor of members of the royal family, or as private blends for wealthy customers. Though there are hundreds of such blends, a handful have gained worldwide popularity. Earl Grey No strict formula defines this—it’s usually a blend of Darjeeling, Ceylon, and Chinese black teas—but it is always flavored with the oil of bergamot (a sour, inedible orange cultivated for its aromatic oils). English Breakfast: This is not so much a specific blend as a category of blend, which suggests a mixture of several strong Chinese black teas. Irish Breakfast: This is a mix of strong black teas. Lady Londonderry: This tea was created by a famous tea company in London for one of its customers. It is a blend of black teas from India, Sri Lanka, and Formosa. Prince of Wales: This is a proprietary blend created by the Twinings tea company and is a blend of black teas from south China.

How to choose the best tea Tea lovers would probably unite in recommending loose tea over tea bags, which are most often made from a grade of tea leaf called fannings or dust—fragments of tea leaf broken off from the larger leaves. These leaf fragments are used in tea bags because they have a greater surface area and brew really quickly. This same increased exposure to air is what makes teabag tea less fragrant than loose tea. In addition, teabag teas are often middle-of-the-road teas with no special character. How to store tea Because air and light can diminish the flavor of tea, it should be stored in opaque, airtight containers. How to prepare tea Soak tealeaves in boiling water. Use a teabag for simplicity, but loose leaves for better quality. If using loose leaves, first soak the leaves and then strain them out before drinking, or try using a tea ball. Be sure to follow directions on steep time so as to avoid bitterness. Some people add sweeteners to tea, but be conscious of how much you choose to add. Avoid purchasing sweetened teas in supermarkets, as these tend to be full of sugar and end up overwhelming the flavor of the tea itself.

It’s fine to use milk in tea, if you like it. You may have heard that milk “binds” some of the beneficial polyphenols in tea, but this has not been proven to be the case. Types of Tea including Green, White, Oolong, and Black Tea Home /Types of Tea Types of Tea All tea - Green, White, Oolong and Black are from the leaves and buds of the Camellia Sinensis plant but are picked at different stages and processed in different ways. Green tea Green tea is totally un-oxidised (compared to black teas which are fully oxidised). Fermentation is blocked as soon as possible to preserve all the natural properties of the fresh leaf. The freshly plucked leaves are tumbled quickly in a panning machine and are then rolled by hand to give the leaf a particular appearance. To remove all but 2-3% of the remaining water, the tea is then dried in hot ovens. White tea (Bai Mu Dan) Getting its name from the silvery-white hairs on the unopened buds, white tea is prepared from fresh young spring buds and baby leaves.

The carefully selected leaves are then gently withered in the sun, getting this right is a difficult and complicated process and is done under the expert supervision of a Tea Master. White tea is rare and more sought after than green tea with similar health benefits. Oolong tea This is semi-oxidised tea, half-way between green and black tea. The freshly plucked leaf is withered, then shaken in a tumbling machine to lightly bruise parts of the leaf, then oxidised for a short time so that the bruised parts of the leaf begin to oxidise. When 60-70% oxidation has been reached, the leaf is dried. Puerh tea Puerh tea is named after Puerh city in Yunnan province - aged for up to 50 years in humidity and temperature-controlled conditions to produce teas that have a typically earthy, mature, smooth flavour and aroma. Black tea During the processing of the tea leaves the leaves are fully oxidized and fermented. It has a higher caffeine content and is generally stronger in flavour than the other teas varieties. The common name of 'black' tea for the different variety of Black teas comes from the tea leaves themselves.

After the leaves have been plucked and processed they turn a black colour. When poured however, most Black teas will have a dark amber hue to them. SAVE £5 About Tea Types: Oolong, Green, White, Puerh, Black | TEA SPOT Read More> Green Green tea leaves plucked in the morning are ready to be brewed in a pot the same night. The bypass of oxidation allows green tea to retain most of its natural dark green color, tannins, vitamin C, chlorophyll and minerals. The taste of green tea is therefore more astringent and subtler than oolong or black tea. The lack of oxidation is also responsible for the very low caffeine content of green tea (only 1%). Its caffeine effect produces a nearly steady, mild high with no big peaks or plunges. Green tea is therefore the perfect meditative aid: it acts as a mild stimulant, without causing insomnia or nervousness. It refreshes and quiets. The names of Chinese green teas denote leaf styles and often make reference to the region where the tea is from. The names of Japanese green teas generally end in "cha" (meaning tea).

Preparation of green teas requires pure water at 175° F. (Boil, then cool 3 mins) Chinese green teas contain about 30–35 milligrams of caffeine per 8 oz cup, and Japanese green teas contain 25–30 milligrams of caffeine per 8 oz cup. Process: The leaves are heated immediately after plucking. The heat prevents the leaves from withering or oxidizing. The dry leaf retains its green color. Origins: Traditionally from China and Japan. Chinese green teas include such classics as Lung Ching and Gunpowder, as well as Pi Lo Chun (Green Spring Spiral) and Yunwu (Cloud-and-Mist). Japan produces only green teas, including Gyokuro, Sencha, Bancha, Hojicha (roasted), Genmaicha (tea with roasted corn and rice), Kukicha (roasted twigs) and Matcha (powdered tea that must be whisked.) Green teas can also be flavored and scented. Jasmine is the most popular scented green tea. Other green tea producing countries now exporting include Thailand, Korea and Vietnam. View our selection of Green Teas .

Read More> Oolong Oolong teas are semi–oxidized, which places them mid–way between green and black teas. This gives them the body and complexity of a black tea, with the brightness and freshness of a green tea. The caffeine content and antioxidant level is also mid–way between that of green and black teas, making them most healthy and palatable. A very favorite and desired tea amongst connoisseurs, all oolongs hail from either China or Taiwan. Preparation of oolong teas requires pure water at 195° F. (Boil, then cool 2 mins) They may be infused multiple (3–7) times, each steep lasting 1–3 minutes. The caffeine content of oolong teas decreases dramatically from the first to the third brew, yielding about 30–50 mg in first the cup, 15–25 mg in the second, and 5–10 mg in the third. Process: The leaves are withered and then rolled, often by hand. The leaves are allowed to partially oxidize and then are fired in pan or basket to arrest the oxidation process. Oxidation may range from 12–85%.

Sometimes charcoal smoke is used to impart a flavor to the tea. Origins: From lightly oxidized to dark roasted, oolongs can be fragrantly floral to lusciously rich. A special category of minimally oxidized oolong leaves ranges from 6–12% and are known as pouchongs. Taiwan is famous for its many wonderful oolong teas, and deservedly so. Their teas are often named after the particular mountain on which they're grown. In China, Ti Quan Yin ("Iron Goddess of Mercy") is one of the most famous oolong teas whose characteristic flavor is produced in the charcoal firing of the leaves. Ti Quan Yin is a variety of tea plant that produces Ti Quan Yin oolong, and was discovered in the Anxi province of China. Other well–known Chinese oolongs include Huang Jin Gui and Bai Hao. View our selection of Oolongs . Read More> Black Black teas are fully oxidized teas. Black teas brew a liquor from reddish brown to dark brown. They are the most popular type of tea in the Western world. Black teas range from 40 – 60 milligrams of caffeine per 8 oz cup.

Black Teas from China are divided into two main categories: Northern Chinese (Keemun teas from Anhui province and similar teas such as Golden Monkey) and Southern Chinese which are the black teas from the Yunnan province. Many teas from China often have poetic names that don’t give any information about the type of tea or the region that it came from, such as Cloud Mist and Fairy Branch. There are three major tea producing areas in India: Darjeeling, Assam, and Nilgiri. Black teas are also available from Sikkim, an area bordering Darjeeling. Ceylon teas come from the island nation now called Sri Lanka. Other loose-leaf black tea producing countries include: Nepal, Turkey, Indonesia, Kenya and Australia. Preparation of black teas requires pure water at boiling point (212° F). Process: After the leaves are plucked they are allowed to wither. They are then rolled and crushed by hand or by machine. This activates the oxidation processes and the leaves are allowed to turn black. Finally they are fired in ovens to stop the oxidation process. Origins: Traditionally from China, India, and Sri Lanka (Ceylon).

Tea Gradings: Read More> Pu’erh Pu’erh teas are aged and fermented. These aged teas are revered throughout Asia for their medicinal benefits, which range from curing hangovers to reducing cholesterol. Pu’erh tea is very smooth in taste, and can be even darker than black tea. This is a naturally fermented tea, and, if stored properly, the older the tea, the better the flavor. Black Pu’erh teas contain about 60–70 milligrams of caffeine per 8 oz cup, and Green Pu’erh yields about 30–40 milligrams of caffeine for the same sized serving. Preparation: Requires pure water at boiling point (212° F). Process: Pu’erh tea is processed through special fermentation by using the semi-fermented green tea of Yunnan large leaf tea. It is black or brown in color. This tea undergoes a secondary fermentation process that takes 6 months to a year, during which the tea is contained in a warm, humid environment, allowing beneficial bacteria and fungal microflora to flourish. The more aged Pu’erh tea is mellow and gives a sweet taste in mouth after drinking.

Health Benefits: This is an ideal health drink. It can cut through grease and cholesterol, help digestion, warm you, help produce saliva and shake thirst, dispel the effects of alcohol, and refresh one’s mind. Pu’erh tea has also been shown to lower triglyceride and cholesterol levels in the body. Origins: Grown exclusively in and around the county of Pu’erh in Yunnan Province, China, the leaves are mildly sweet, with an aroma reminiscent of autumn leaves. View our selection of Pu'erh Teas . Yerba Maté Yerba Maté (pronounced "yerba mahtay") is a medicinal and cultural drink of ancient origins. Introduced to the world by the Guarani Indians of South America, Maté is a species of holly plant, and can range in flavor from earthy and roasted to grassy. Mate is a healthy and stimulating drink, with roughly 35 milligrams of caffeine per 8 oz. serving. Yerba Maté is an appetite suppressant, also high in Vitamin C, potassium, magnesium, and manganese. Mate contains xanthines, which are in the same family as caffeine, and sometimes called "mateine".

Mate also contains other natural chemicals and trace minerals that seem to mellow out the experience of consuming this particular type of caffeine, and many mate drinkers report that they feel alert and focused without any negative effects of coffee, such as jitters and a caffeine crash. Preliminary scientific studies of mate have shown that the compounds in the plant have a relaxing effect on smooth muscle tissue, rather than a stimulating effect on the central nervous system. Preparation: Requires pure water at 203° F (Boil, then cool 1 min) Yerba Maté should be steeped for 6–7 minutes using hot, but not boiled water. Boiling water can make mate bitter, just like tea. Some people even like to pour cool water over the mate leaves before filling the rest of the cup with hot water to avoid extracting tannins, which create the bitter flavor. Process: After harvesting, yerba mate branches are dried sometimes with a wood fire, imparting a smoky flavor to some styles. Other styles are steamed which results in a grassier flavor, which can be likened to Japanese green tea. The leaves are then chopped to a specific size of leaf cut.

Origins: Grown and processed in South America, specifically in northern Argentina, Paraguay, Uruguay and southern Brazil. Cultivators are known as yerbateros (Spanish) or ervateiros (Brazilian Portuguese). View our selection of Yerba Mate Teas . Read More> Herbal The history of herbs and spices is far more ancient than that of tea. Herbal Infusions are not tea, per se, as they do not come from the Camellia sinensis plant. They are popular after’dinner beverages and naturally 100% caffeine–free. Many host a variety of health benefits, and all the ones we offer deliver a sensational experience in aromatherapy and taste. Herbal Infusions include many well-known herbs such as mint, flowers such as hibiscus and chamomile, roots like licorice and ginger, and other botanicals including rooibos and lemongrass. Some blends combine many herbs and even add seeds, berries, nuts and even cocoa. Herbal infusions have a wide variety of purported health benefits and cures, from indigestion to allergies to insomnia. There are infinite combinations and possibilities for creating herbal infusions, and all of them are free of caffeine.

Most herbal infusions should be steeped for 6–7 minutes using freshly boiled water, or decocted for 10–20 minutes on the stovetop for maximum effectiveness. View our selection of Herbal Teas . Hibiscus As a naturally decaf tea, hibiscus is a great way to stay healthfully hydrated any time of day. Medical research shows that hibiscus is promising in treating high blood pressure and possibly high cholesterol triglyceride levels*. It also offers a natural source of Vitamin C and antioxidants to give your immune system a boost. When cold-brewed, hibiscus makes a mouthwatering, smooth & refreshing, vibrant red infusion in under ten minutes. Brewed hot, the taste of hibiscus flowers is more tart. Hibiscus is the most prevalent component in herbal teas sold in North America. View our selection of Hibiscus Teas . * Reference: Hopkins AL, et al., Hibiscus sabdariffa L. in the treatment of hypertension and hyperlipidemia: a comprehensive review of animal and human studies, Fitoterapia. 2013 Mar;85:84-94.

doi: 10.1016/j.fitote.2013.01.003. Read More> Rooibos Rooibos is a naturally caffeine-free herbal tea indigenous to the Cedarburg mountain area in South Africa, also known as red bush tea. Its naturally sweet flavor, lack of bitter tannins, and naturally decaf nature makes it a great tea for the whole family. Its needle-like leaves are well suited to its arid home. It is harvested manually during the summer, at which point it is still green. Oxidation is essential in order to enhance the flavor of the tea and this turns the tea leaves from green to bright red. This faintly sweet red herbal infusion is unique because it contains health benefits while being naturally caffeine free and low in tannin, thus allowing iron absorption. Rooibos contains almost no tannins, but has many replenishing minerals including iron, potassium, copper, alpha-hydroxy and zinc. It is rich in antioxidants, the substances that combat free radicals in the body. Rooibos is a great thirst quencher and is an excellent beverage for active people, including children.

Most kids will drink Rooibos without added sugar or sweeteners. This tea contains almost no oxalic acid, making it a good beverage for people prone to kidney stones. Rooibos contains the following minerals: copper, iron and potassium, calcium, fluoride, zinc, manganese, alpha-hydroxy (for healthy skin) and magnesium (for the nervous system) are also components of this tea. In South Africa pregnant women and lactating mothers drink Rooibos because it contains loads of antioxidants without any caffeine. With its many positive attributes, Rooibos tea is an excellent choice of drink for health conscious people. View our selection of loose leaf Rooibos . Tea Types Include Green Tea Black Tea White Tea and Oolong Tea The Treasure of Tea Linda B. White, M.D. Thank God for tea! What would the world do without tea? I am glad I was not born before tea. -- Sydney Smith, Lady Holland’s Memoir (1855), vol. 1, ch. 12. Thank God for tea, indeed. Not surprisingly, the author quoted above, Sydney Smith, was British. The vision of English ladies and gentleman pausing for afternoon tea, even while on safari, is stereotypical, but true.

American colonists dumping tea into Boston Harbor was an iconic act of rebellion, though it had nothing to do with early Americans disliking tea (au contraire), but rather with resistance to English taxation. You can practically hear the rebels tossing crates of dried leaves and shouting, “Not for all the tea in China!” Citizens in the United Kingdom consume 10 times more tea than Americans, whose preferred stimulant beverage is coffee. While health benefits exist for coffee, the research on tea is more compelling. Although more research has been devoted to the health benefits of green tea, black tea, the favored type of the Brits, has merits too. Asians seem to be better connoisseurs of the various types of tea. Last summer, I studied Chinese medicine in Shaanxi Provence, China, where most of the doctors kept a bottle of tea at their desks. The choice of teas at grocery stores and teashops was downright dizzying. Types of tea The average American is likely to encounter only three or four main types of tea: green, black, oolong, and white.

All come from the same species – Camellia sinensis -- a shrubby plant indigenous to Southeast Asia that is related to the ornamental camellias growing in the U.S. The differences arise from the way the tea is processed. With green tea , the young leaves are harvested, heated (usually steamed or pan-fried, roasted), rolled (or cut and rolled), and dried using hot air. Heat treatment prevents fermentation by polyphenol oxidase, an enzyme that breaks down green tea polyphenols (also called catechins), the chemicals thought to be particularly healthful. White tea comes from a special variety of tea plant and is picked earlier, when the leaves are still unopened buds covered by fine white hair. The processing is simpler; the leaves are dried in the sun or baked at low heat. It’s typically scarcer, sweeter, & more expensive than the other teas. Some sources claim white tea has the highest levels of polyphenols and other antioxidants. To create black tea , the harvested leaves are first spread out and allowed to wither in the sun, allowing most of the water to evaporate. Then they’re rolled, cracking open the leaves to encourage oxidation.

The oxidation or fermentation process breaks down the green polyphenols (catechins) to theaflavins and thearubigins, which contribute to the color and flavor of black tea and have health benefits of their own. Oolong tea has a shorter period of fermentation than black tea, yielding a lighter brown color, a milder flavor, and a catechin content is halfway between green and black tea. Tea’s health-promoting chemicals The main active ingredients in tea are complicated flavonoids (polyphenols) called catechins, the most important of which is thought to be epigallocatechin gallate (EGCG). These catechins have antioxidant, astringent, and anti-inflammatory effects. According to emerging research, they also protect against cardiovascular disease, cancer, and other disorders. Tea contains a host of other ingredients, including caffeine, amino acids, vitamins, and minerals. The caffeine content is lowest for green tea and highest for black tea, which still has less caffeine per cup than coffee. Another reason tea seems to cause less jitteriness than coffee is that it contains L-theanine, an amino acid with calming effects.

The L-theanine may also explain why coffee (and straight caffeine) can raise blood pressure, but tea does not. Potential health benefits Most of the research on tea comes from laboratory (tests on animals and cells in culture) and from observations of people who regularly drink tea versus those who don’t. However, data from human studies is mounting, and with intriguing results. One general positive finding is that people who regularly drink green tea live longer than those who don’t. Cardiovascular disease is the number-one cause of death in America. Tea seems to protect the arteries from clogging with fatty sludge. Tea drinking is associated with lower blood levels of total cholesterol, triglycerides (fat), LDL cholesterol (the kind that causes atherosclerosis), and increased high-density lipoprotein (the kind that protects against atherosclerosis). People who consume more flavonoids, including those from black or green tea, are also less likely to die of heart attacks. The risk of stroke, a condition related to cardiovascular disease and the number-three cause of death, is also reduced. Cancer follows cardiovascular disease as the number-two killer. Tea drinking can reduce the risk of some kinds of cancer.

Studies in animals, cultured human cancer cells, and some human studies suggest that green tea extracts help prevent cancers of the bladder, mouth, liver, ovaries, prostate. The relationship between green tea consumption and breast cancer development is murky. While test-tube studies show anti-cancer effects, the outcome in real live women may have to do with the timing of tea drinking with respect to menopause. Lab studies suggest that tea polyphenols taken internally or applied externally may help avert the ill effects of ultraviolet radiation, including the risk of skin cancers. Five on the list of causes of death is diabetes, a disease that has become more common as Americans have grown fatter. People who consume more caffeine, whether from coffee or tea, have a reduced risk of the disease. The reasons aren’t clear. However, some research does show that green tea extracts help regulate blood sugar levels and discourage fat deposition, and may help some people lose weight. Many Americans are sleepy. While nothing substitutes for adequate sleep, sipping tea during the day helps maintain mental alertness. But don’t overdo it. If you’re sensitive to caffeine, stay away from black tea. And, to ensure a good night’s sleep, don’t drink tea in the late afternoon or evening.

Tea polyphenols have a protective effect on brain cells. Drinking tea may help reduce the risk of age-associated cognitive dysfunction (a..k.a., losing your marbles); caffeine from tea and other beverages reduces the risk of Parkinson’s disease, a progressive neurologic disorder. Another risk of advancing age, especially for women, is osteoporosis, a disease of brittle bones that break easily. Tea consumption is associated with greater bone density. Tea can also help prevent and manage some infections. For instance, a time-honored use of tea is to control diarrhea. The benefits may be due to a combination of astringent and antimicrobial effects. A proprietary green tea extract reduced the risk of developing the common cold and influenza. In a Japanese study, women who drank more green tea were less likely to die of pneumonia. Green tea extract has activity against the wart virus (a.k.a., human papilloma virus or HPV), a virus linked to cervical and anal cancer. One study found that a special extract prepared as an ointment applied three times a day for up to 16 weeks helped clear genital warts.

Another found that taking an encapsulated green tea extract by mouth or topically applying a special ointment helped treat cervical lesions caused by HPV. Making tea. Traditionally, tea is taken as an infusion. I once observed tea preparation in a San Francisco teahouse. The proprietor, originally from China, sternly advised you first briefly rinse the leaves in hot water. Add 1 teaspoon of leaves (or one tea bag) per cup of just-boiled water to the teapot. Steep for only a one to three minutes. Strain. You can reuse the leaves a couple of times. When I was in China, I noticed a lot of the doctors in the acupuncture clinics carried jars of tea with the tea leaves lying at the bottom – all day. If you love a spot of milk or cream in your tea, don’t worry about destroying tea’s health benefits. Milk doesn’t seem to significantly interfere with the absorption of tea polyphenols. Studies conflict about whether milk reduces their antioxidant potential, though most show no significant effect. young leaves are harvested, heated (usually steamed or pan-fried, roasted), rolled (or cut and rolled), and dried using hot air.

Heat treatment prevents fermentation by polyphenol oxidase, an enzyme that breaks down green tea polyphenols (also called catechins), the chemicals thought to be particularly healthful. Longer steeping times (15-20 min) maximize the catechin yield, but make brew a bit bitter. When I was in China, I noticed a lot of the doctors in the acupuncture clinics carried jars of tea with the tea leaves lying at the bottom – all day. If you love a spot of milk or cream in your tea, don’t worry about destroying tea’s health benefits. Milk doesn’t seem to significantly interfere with the absorption of tea polyphenols. Studies conflict about whether milk reduces their antioxidant potential, though most show no significant effect. Safety. As evidenced by thousands of years of use, drinking a few cups of green or black tea a day is generally safe. Drinking too much can lead to upset stomach and, due to the stimulating effect of caffeine, nervousness, hand tremors, and insomnia. While animal and human studies haven’t turned up many side effects, there have been scattered reports of liver toxicity associated with the use of weight-loss products containing green tea extracts.

Whether or not commercially prepared concentrated green tea extracts are to blame is unclear. << Back to Newsletter Archive Bulk Herbs & Spices Monterey Bay Spice Company has been delivering premium bulk herb botanicals, spices, teas, seasonings and much more for over eighteen years... Farm Fresh Goods Most all of our botanicals are sourced directly from the farmers and growers — this allows us to provide you with premium products at competitive prices Co-Packing & Private Label In addition our blending and milling services allow us to provide full-service co-packing solutions and private label contract packaging services to companies of all sizes © 2017 Monterey Bay Spice Company, Inc. Our Newsletter - Sign Up Oolong Tea - Buy the Best Premium Oolong Teas Online | DavidsTea Herbal This delicate tea is as close to the living tea bush as you can possibly get.This fresh, healthy tea is the world’s most popular drink – second only to water. Tightly rolled, semi-oxidized oolongs are somewhere in between black and green tea. This dark, rich tea is likely the most familiar form of Camellia sinensis for North American tea drinkers.

Used to aid digestion for over 1,700 years, pu’erh is a rarity that tea collectors go crazy for.This super-energizing infusion is a big part of social life in its native Argentina and Brazil.This naturally sweet, caffeine-free infusion is only grown in one small region of South Africa. Herbal tea refers to any infusion made from something other than the leaves of the Camellia sinensis plant. With fruit, nuts and spices, this warming oolong is a comforting holiday treat. $998 A decadent oolong with toasted coconut, white chocolate and cane sugar. $998 With pu'erh, ginger, eleuthero and oolong, it's the ultimate digestive aid. $998 Premium Huang Jin Gui oolong with a creamy touch of vani... $1198 A refreshing blend of oolong, jasmine flowers and lemon myrtle. $998 A luxuriously creamy blend of oolong and all-natural milk flavouring. $1298 A blend of oolong, mango, pineapple and powdered kombucha.

$998 With notes of ripe plum, caramelized apple and quince, this unique oolong brews well... $1998 A hydrating peach oolong with sweet apricots and crunchy almond slices. $998 A uniquely roasty oolong with notes of ripe plum and shea butter. $2298 This classic oolong is grassy, vegetal and fresh. $1098 Oolong Tea, online shop - Palais des thés Home > All Our Teas > Tea Types > Oolong Tea Oolong Tea In Chinese Oolong means “black dragon” and refers to the very dark color taken on by the leaves during drying. There are two main categories of Oolong: lightly oxidized teas (“Chinese Method”) (up to 30% oxidation), and the more oxidized oolongs (60-70%) from Taiwan. Water temperature: 205°F Steeping time: 5-7 minutes /All Our Teas/Tea Types/Oolong Tea Advanced search :

Question: Black, Green and Oolong are types of what?
Answer: Tea