For many years people used to think that black, green, and white teas come from different plants. Surprise all 3 tea types come from the same plant called Camellia Sinensis.
The difference between them is due to the processing after collecting the leaves. Black tea is left to ferment unlike green and white tea is not.
White teas are very delicate and rare drinks, so they are more expensive. They are made from the last two leaves of the tea tree and from the unbloomed bud. The buds and leaves are left to dry in natural sunlight before being lightly treated to prevent oxidation or further need for tea treatment. The name “white tea” comes from the fine silvery-white moss with which the unopened buds of the tea plant are covered. The drink itself is not colorless or white but has a slight yellow tinge. As the last two youngest leaves of the branch are the richest in saccharides, the drink in the cup is sweet in taste.
- Naturally sweetened
- Rich in Antioxidants
- Least processed
Green tea is made from the following leaves on the tea branch. They are left to ferment for a little longer, but care is taken not to lose their green color. During the drying process (heat treatment) the dark green to brownish-green color is preserved. Up to 24 hours after picking, the tea leaves are dried so that the tannins and chlorophyll do not change, remain in the leaves and the tea retains the natural green color of the tea leaves. All active substances are preserved – caffeine, tannins, essential oils, carotene, vitamins C, B1, B2, B5, B7, B10, fluoride, potassium, sodium, calcium, magnesium, strontium, copper, nickel, zinc, molybdenum, phosphorus. Green tea has strong invigorating properties, the color of the drink from straw yellow to dark green has a strong aroma and tart taste.
- Rich in vitamins
- Rich in Antioxidants
- Strong invigorating properties
Black tea oxidizes much longer than white and green tea. Unlike the first two, it retains its aroma for a much longer time. Black tea is most delicious when flooded with water with a heat of about 95 °. Perhaps a few of us know that until two centuries ago in Mongolia, Tibet, and Siberia, this tea was used as a currency instead of money. Since the Tang Dynasty, black tea has been used by the poorer population as a cheap fabric dye.
The antioxidants in black tea prevent the development of cancer cells without inhibiting the development of healthy cells in the body, according to a medical study from Rutgers University.
The amount of caffeine in black tea is small but enough to help blood flow to the brain. Small amounts of caffeine are thought to protect the heart.
- Retains its aroma
- Contains caffeine
If you enjoud this post you can also take a look at The Magic of Coffee – Let’s See all Coffee Variations