As we can see in many tea shops, cafes and even supermarkets, there are numerous types of teasAlthough all of them come from camellia sinensis, a plant native to China that has spread to Japan, India, Sri Lanka, Kenya and Turkey.
How long do I leave the tea bag in the water to get the perfect infusion?
Since each country (and even each producer) has been applying different processes to the strands or leaves of tea, such as fermentation, oxidation or fixation, today, all over the world, we can enjoy quantity of teas with organoleptic qualities and the most diverse properties.
Among which are its health benefits, to name a few that all have in common: its metabolic, antioxidant and stimulating power, which respond to its chemical compositions, mainly the theine that is inherent to them; so rooibos cannot be considered tea, but infusion, since it does not contain theine.
Now, since not all teas have the same virtues or are valid for everything, we are going to specify one by one how they are and what characteristics define to the most widespread and easy-to-find teas, if not in supermarkets, in specialized tea shops, which in all cities there are some that have joined the trend.
It is the one that will sound most familiar to you and stands out for its low degree of oxidation, since its leaves only go through a light steam roasting after drying, in the case of Japan, where they taste more vegetables. Or in a wok, in the case of China, where they taste more floral. In any of them you will find freshness, lightness; a good pairing from breakfast to a tray of sushi.
Between His propertiesIt is one of the most nutritious in antioxidants, minerals and vitamins, it is low in theine, it prevents liver and cardiovascular diseases, ear infections and colds, Parkinson’s and Alzheimer’s.
Helps strengthen bones, fight cholesterol, aging and overweight, even cavities and arthritis. Among the Japanese, the one that has the most properties is Matcha, although the daily one is Sencha. And among the Chinese, Gunpowder, Longjing and Biluochun are famous.
Also known as Puerh or Hei Cha, it is the tea of the emperors, according to its Chinese producers, who discovered it by trying to make the preservation of green tea longer by fermentation. And, as its cultivation is very select in very specific areas of the Chinese province of Yunnan, the authentic one is governed by the rules of a kind of Denomination of Origin.
You can find it raw or ripened, but in any case they are earthy, with a flavor like mushroom or slightly past fish. As a nuance, be careful, that in the West we have exchanged the names of red and black with respect to what their producers call them, the Asians.
It goes through a longer oxidation, that’s why it was the first to endure its export from China to Europe. It is the most intense in aromas, in flavors of toast, cocoa and malt; And it is believed to contain more caffeine than the others, making it perfect for stimulating all immune and brain processes, from attention and concentration to memory and information analysis.
In addition, it is a diuretic and will lighten your feeling of stomach heaviness. From his Indian family are the Darjeeling or Muscat tea and the Assam. And of Chinese origin are Lapsang Souchong, Dianhong and Keemun. There are also spicy blends like British Earl Gray and Chai Tea.
It is a tea with a mild flavor, the least processed and the most delicate of all the varieties; Its process is minimal, since it only goes through drying after its collection of the most select and largest tea leaves. Interestingly, in China it was attributed not only the power of eternal youth but even that of immortality, due to its high load of antioxidants.
But as a mortal you can settle for it to protect you from liver, carcinogenic and cardiovascular diseases, since it fulfills the same virtues of green tea, helps you lose weight and raise your spirits. Some of its varieties are Silver Needle or White Peony.
Blue or oolong tea
It undergoes a semi-fermentation process and its leaves can have more or less oxidation time, which changes the flavors, leaving it halfway between green and red tea. Blue teas, the less they oxidize, the sweeter and more floral they turn out. And vice versa, the longer the oxidation time, the more intense. That is why it is a tea for already initiated, because it will revolutionize your palate with different nuances.
As for its benefits, like most teas, it accelerates metabolism, reduces LDL cholesterol in the blood, and therefore protects against cardiovascular diseases, is an antioxidant and improves the epidermis, as well as digestion. His varieties are Da Hong Pao, Tieguanyin and Jinxuan.
It is a rare Chinese variety that arises from a low oxidation in paper and cloth packages, moistened by a steam treatment, so that it is yellow and softer and lighter than green, more subtle, which is why it is more expensive. It will help you concentrate and study, it is rich in fluoride, diuretic, revitalizing and antioxidant. It has derivatives like Junshan Yinzhen and Huoshan Huangya.