I have tried all these above listed teas but the Yellow and Tisanes.
Teas are good to drink, but did you also know that they are good for your health???? Studies have found that some teas may help with cancer, heart disease, and diabetes; encourage weight loss; lower cholesterol; and bring about mental alertness. Tea also appears to have antimicrobial qualities.
Tea is a name given to a lot of brews, but purists consider only green tea, black tea, white tea, oolong tea, and red (pu-erh tea) the real thing. They are all derived from the Camellia sinensis plant, a shrub native to China and India, and contain unique antioxidants called flavonoids
Types of Teas:
- Green tea: Processing does not involve oxidation. In order to neutralize enzymes and prevent oxidation, the leaves are typically steamed or pan fried. Next the leaves are rolled up in various ways and tightness. After that, a final drying takes place. Since no oxidation took place, the tea has more of a green appearance. Made with steamed tea leaves, it has a high concentration of EGCG and has been widely studied. Green tea’s antioxidants may interfere with the growth of bladder, breast, lung, stomach, pancreatic, and colorectal cancers; prevent clogging of the arteries, burn fat, counteract oxidative stress on the brain, reduce risk of neurological disorders like Alzheimer’s and Parkinson’s diseases, reduce risk of stroke, and improve cholesterol levels. Green teas are good for upset stomach. Steep 1 minute.
- Red (Pu-erh) tea: This tea has been fermented and typically aged for decades. It is often purchased in cakes or disks and is regarded and one of the highest quality teas on the market One animal study showed that animals given pu-erh had less weight gain and reduced LDL cholesterol. Steep 3-7 minutes
- Black tea: Made with fermented or fully oxidiestea leaves. After the leaves are plucked, they are laid out to wither for about 8 to 24 hours. This lets most of the water evaporate. Then the leaves are rolled in order to crack up the surface so that oxygen will react with the enzymes and begin the oxidation process. The leaves are left to completely oxidize, thus turning the leaves to a deep black color. After that, a final drying takes place. black tea has the highest caffeine content and forms the basis for flavored teas like chai, along with some instant teas. Studies have shown that black tea may protect lungs from damage caused by exposure to cigarette smoke. It also may reduce the risk of stroke. Black tea is generally stronger in flavor than its green and white counterparts and will maintain its flavor for several years. Ceylon tea is one of the most popular types of black tea in the world. Black tea has a long shelf life. Steep 2-3 minutes
- White tea: This tea starts with just the tightly rolled buds of the plant. White tea does not go through any oxidation at all. In order to prevent oxidation, white teas are immediately fired or steamed after letting them wither (air dry) for a period of time. There is no rolling, breaking, or bruising of any kind. White Tea is derived from the first flush* buds of the tea bush. The name refers to the silver-colored (white) hairs on the picked tea bud. White tea is the least processed of all teas. It isn’t rolled first but is immediately fired so there is no withering or fermentation/oxidation. Availability is limited and the cost high as a result of the limitations of the plucking standard. The liquor of White Tea is very pale yellow in color, and has a light, subtle flavor. White tea should be prepared using water that is just off the boil. *The new growth on a tea plant consisting of a full complement of leaves. It takes about 40 days for a new bud to blossom into a flush.. One study showed that white tea has the most potent anticancer properties compared to more processed teas. Steep 4-6 minutes...unless it is a flavored white, then only steep 2 minutes
- Oolong tea: Oolong leaves are processed immediately after picking. Typically, the leaves are first laid out in the sun to dry and then placed into baskets and shaken, which “bruises” the leaves. The leaves are then spread out again under the sun to begin a partial oxidation process, however the process is halted after two hours or so the leaves may be fired in hot woks. Ultimately, an Oolong will have crisp, dry leaves. The partial fermentation produces a slightly deeper and more complex flavor that is often described as being half way between green and black tea. Oolong tea leaves are usually long, twisted, and have an greenish-brown olive color.In an animal study, those given antioxidants from oolong tea were found to have lower bad cholesterol levels. One variety of oolong, Wuyi, is heavily marketed as a weight loss supplement, but science hasn’t backed the claims. Oolong is also said to burn already built up fat in the body by speeding up the metabolism. Steep 3 minutes
- Herbal Teas: Herbal teas are not made with any part of the Camelia sinensis plant and are usually caffeine free. Made from herbs, fruits, seeds, or roots steeped in hot water, herbal teas have lower concentrations of antioxidants than green, white, black, and oolong teas. Their chemical compositions vary widely depending on the plant used. Steep 5-6 minutes
- Yellow Tea: is a tea processed similarly to green tea, but with a slower drying phase, where the damp tea leaves are allowed to sit and yellow. Typically, the tea has a yellow-green appearance yet a different aroma from both green and white tea. In terms of smell, it is sometimes mistaken for black, but similarities in taste can still be drawn between yellow, green and white teas. Steep 3 minutes
- Tisanes Teas: Sometimes, tisanes are made from a blend of plant types or from multiple parts of the same plant. Occasionally, tisanes are made from moss, stems or other plant matter
Tisanes are usually categorized by what part of the plant they come from. Here are some examples of each of the major categories of tisanes:* Leaf tisanes: lemon balm, mint, lemongrass and French verbena* Flower tisanes: rose, chamomile, hibiscus and lavender* Bark tisanes: cinnamon, slippery elm and black cherry bark* Root tisanes: ginger, echinacea and chicory* Fruit/berry tisane: raspberry, blueberry, peach and apple* Seed/spice tisanes: cardamom, caraway and fennel
Steep 7-9 minutes
- Kombucha Teas: is often classified as a tisane, but it is technically a symbiotic colony of yeast and bacteria (or "SCOBY"). Kombucha is a fermented beverage prepared from a mushroom (Fungus japonicus). Known as kombucha tea, the drink is touted for its health-promoting properties. It is also called Manchurian mushroom tea, Manchurian fungus tea, Kwassan, combucha tea, and champagne of life. Kombucha tea contains significant amounts of the B complex vitamins, as well as vitamin C and minerals.
- Flowering Tea or Blooming Teas: consist each of a bundle of dried tea leaves wrapped around one or more dried flowers. Steep 3-4 minutes.
- Rooibos Red Teas: is an herbal infusion that can be drunk as cold or warm. It comes from a red bush that's native to South Africa. Rooibos red tea also tends to contain bits and pieces of fruit. Rooibos naturally helps with cramps and hydration. Steep 5-6 minutes.
- Yerba Mate Teas: is made from the mate plant, also known as Ilex paraguriensis. This plant is what is believed to be a species of holly, with properties similar to those found in caffeine. People drink this tea as an alternative to coffee, and it also helps to reduce fat accumulation in blood vessels. Steep 5-6 minutes
- Honeybush Teas: With its sweet smell of honey and its beautiful spread of yellow flowers, it is only fitting that the honeybush, or heuningbos, plant produces such a pleasant and enjoyable tea. Growing only in small areas of South Africa's southeast and southwest regions, honeybush is a temperamental plant, growing only in a very precise climate with all the right elements in place. Honeybush tea is naturally caffeine free and is an excellent source of Vitamin C, iron, zinc, potassium, copper, magnesium, calcium and sodium. The indigenous people of South Africa have been utilizing the tea for its vitamin properties for hundreds of years. Research has shown that honeybush tea is linked to preventing cancerous tumors, symptoms of menopause in women, colic in babies, helps with digestion, can help with skin damaged from prolonged exposure to the sun, and can stimulate the production of breast milk in new mothers. Steep 5-8 minutes
- Chai Teas: Chai means tea in Arabic, Urdu, Hindi and other languages. Chai tea is characterized by English speakers as a rich, spicy tea that blends the exotic spices of the East with milk or cream and a sweetner. Chai is prepared slowly, to harvest the rich taste, aroma and properties from the chai spices. Chai is commonly a black tea base that is combined with spices, such as cloves, coriander, pepper, cardamom, cumin and cinnamon. Other ingredients such as rampe, ginger root and curry leaves are sometimes added. Steep 5 minutes
- Matcha Teas: This shade-grown tea from the tencha leaf is deveined then stone ground into a fine powder. This bright green powder is whipped into water that is heated to just before boiling resulting in a smooth, vegetal sweetness with no astringency. Japanese matcha powder ground from the finest Japanese green tea leaves. On average, Matcha contains less than half the amount of caffeine per cup than in a similar-sized cup of coffee. Fill the kettle with fresh, filtered water and heat to just short of boiling. Fill matcha bowl or cup with warm water and pour out. Add ½ to 1 teaspoon of matcha powder to bowl or cup. Add 6 oz of steaming water (175°F). Experiment to find your favored strength. Using a tea whisk or a hand frother blend for one to two minutes until the matcha forms a nice top foam. For iced tea, blend ½ to 1 teaspoon to 8 oz of cold water and pour into a glass of ice.
thanks to Winkepedia, answers.com, ask,com, Teatulia, and other online sights for helping me learn about all the teas out there!!!
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