Long cherished for the opportunity to relax, to heal or to visit with dear company tea is a warm drink worth exploring. Each cup of tea can yield an equally healing and enjoyable experience. With proper preparation, each variety of tea offers different health benefits and antioxidants.
Black tea is the classic cup of tea offered across the world. All teas are harvested from the same plant, Camellia sinensis, in different stages and are uniquely processed by careful means to distinctive ends. Pu’erh, a darker-than-black tea, is harvested like green tea, fermented like black tea, then fermented again and aged for up to a year. The name speaks to the geographical region in which it has traditionally been grown. It can be stored for a long time, and time only adds value and flavor to this leaf. Incredible health benefits have been attributed to pu’erh including use as a treatment for the effects of alcohol, a digestive aid and in lowering cholesterol.
Oolong tea falls between black and green tea in terms of oxidation and therefore also in antioxidant content. Once oolong leaves are harvested they can be subjected to a variety of processes. Their defining characteristic is evident in their form: oolong leaves are either rolled into beads or long curls.
Green tea owns a pleasant mix of qualities between black and white teas. It has just slightly more caffeine than white tea and relatively half the caffeine of black tea. Roasted or steamed, green tea leaves are heated to remove moisture, rolled and then dried again to create flavor while avoiding the oxidation that distinguishes black tea from green tea and keeps higher levels of antioxidants intact. This attractive combination has made green tea very popular in health-conscious communities and has encouraged studies to give it a reputation as being good for digestion and mental health. Similarly processed to green tea, yellow tea is more slowly dried and tastes more mild than green tea but slightly stronger than white tea. Health benefits between the two are also comparable, but the slow drying process makes yellow tea a much rarer find.
Subtle in flavor and light in color, white teas continue to be a delicacy across the centuries. White teas are from the same plant as black and green teas, Camellia sinensis, but the leaves and buds are harvested at a very early stage, while they still have a downy silver color. There is only a short window of time in which these leaves and buds can be collected. Minimal processing and early harvesting keeps the antioxidants in white tea at the highest level compared to green or black teas. Blending white tea with fruits and flowers for an herbal blend is simple because of its subtle taste. This is an elegant opportunity to add vitamins and herbal benefits to a cup of white tea. On its own, white tea boosts the immune system, which is crucial in winter months when the immune system is usually compromised. Internally, white tea can detoxify the body and a healthy complexion. Externally, white tea can be infused in a bath for a bright complexion or mixed with honey for a facial mask. Because white tea contains the lowest caffeine level of all teas, it also promotes a hydrated complexion in winter months.
Herbal infusions, also referred to as tisanes, do not truly qualify as teas because they are not made from the tea plant, Camellia sinensis. Because infusions are taken exactly like teas and often labeled as teas, they deserve mention here. Herbs offer a plethora of benefits when taken as infusions, dried and steeped in water heated to an appropriate temperature. Each herb is harvested and prepared appropriately to maximize its respective medicinal qualities. Echinacea and goldenseal combine for a winter blend that will support the immune system, especially when taken at the first sign that a cold may be developing.
By Alicia Cianciola
