Types of teas: There are many varieties of teas. In this article, we invite you to discover the most consumed types of teas and their different virtues.
Tea is a plant that can be enjoyed in a thousand and one ways. Soil quality, climate, the slope and altitude of the fields, the rainfall, and the harvest period are all elements that contribute to its quality and identity. This is why tea varies from region to region, and from country to country.
Types of teas and their different virtues
Known worldwide for its many virtues, in particular its slimming virtues, green tea is an unoxidized tea.
After picking, the leaves undergo the step of roasting at a temperature of at least 100 ° C in order to avoid what is called the enzymatic reaction of oxidation.
They are then rolled into pearls, sticks, or needles depending on the region and origin, before being dried. You should know that today, green tea is available in more than 1,500 varieties in the world.
Red tea (ROOIBOS)
Rooibos is not, as you might think, tea. It does not come from the same tree (from the Camellia Sinensis family) and does not have theine. Red tea grows exclusively in South Africa on a small shrub of the same name. It owes its nickname of Red tea to its red-brown color and its taste similar to that of black tea.
In Asia, red tea is nothing but the black tea we consume. What they call black tea is actually Pu’erh tea because the color of its infusion is close to black.
In fact, our Asian neighbors define the color of tea by the color of the infusion, whereas we rely on the color of the leaf.
White tea: rich in antioxidants
When the tea leaves have a whitish color, we get white tea. The sheets do not require major transformations, nor specific treatments in order to preserve their various properties. Very low in theine and less fragrant than other teas, it is best to consume white tea in the afternoon or early evening. This variety of tea is rich in antioxidants, vitamins C and E, and polyphenols. I still brew white tea for my family on a daily basis as it helps fight tooth decay, fights colds, and strengthens the immune system.
Not to be confused with green tea which has a yellow-green color. The infusion of yellow tea has a very yellow color close to honey and gold. The processing method is similar to green tea but differentiates itself with an additional step called « stewed » just after steam drying: the leaves are piled together to promote a short fermentation offering a unique color and an incomparable taste.
Oolong or Wulong tea
Also known as blue-green tea, Oolong tea is semi-oxidized. Benefiting only from partial oxidation, it is found halfway between black tea that has undergone complete oxidation, and unoxidized green tea.
Once picked, the leaves are left to wilt in the sun for 4 hours before being placed in a humid and cool room. This step of withering is repeated twice. The leaves are then brewed in a warm, humid room. As soon as the degree of oxidation is reached, they immediately go to the roasting stage at a high temperature of up to 200 ° C.
They are then rolled and then dried at a temperature of 100 ° C. With a very low theine content, semi-fermented Oolong tea is drunk perfectly plain or sweet in the evening.
The production of black tea represents 78% of the world’s tea production. It is very popular in the West, where it was designed by the British in the 19th century. In order to deliver all its flavors, black tea must be infused for 2 to 4 minutes in water at approximately 95 °.
With its caffeine content, black tea has a beneficial effect on mood and mental capacity. Rich in flavonoids, it helps fight bone diseases such as osteoporosis and the risk of hip fractures.
Tea of the Japanese ceremony, Matcha is also very popular in the kitchen to bring a subtle and refined note.
Its unique production method makes it a highly prized green tea for its multiple benefits: this matcha powder, rich in caffeine and catechins, is associated with energizing and antioxidant properties.
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