The simple and easy preparation of oolong is cherished as much as a caffeinated jolt. Nevertheless, Oolong Tea has a high rate of Caffeine and users must take care not to have too much!
The delicate taste of the tea owes it to the partial oxidation while complete oxidation forms black tea. On the other hand, Green tea leaves are 0% oxidized.
Made from the plant named Camellia sinensis, Oolong tea is made by heating the tea leaves partially to stop oxidation. Oolong tea is a fermented type of tea brewed from the leaves, and buds of the sinensis plant.
The exotic tea is known for its daunting style of preparation of partial oxidation. Moreover, it is made from the same family of leaves as black and green teas, oolong tea differs based on its preparation methods.
Oolong Tea is also known as Brown Tea or Dragon Noir in places where it is easily available. Especially relevant for its composition of caffeine, theobromine and theophylline, oolong tea the tastiest too!
A magical tea that helps to ignite the brain cells and thoughts, Oolong tea is available in countless varieties too. Unlike intoxicating teas of poppy seeds or cannabis, Oolong is also popular for its weight loss effect today.
One of the most famous of the Chinese Oolongs is the Fujian Oolong Tea. Collected from the hills of Wiyu and Anxi, Fujian Tea is one of the exotic varieties of Oolong.
Anxi- Produces the famed teas- Tieguanyin (Iron Goddess of Mercy) and Huangjin (Golden Cassia).
Wuyi- An expensive variety collected from the mountains of Wuyi with an organic production base. The teas famous from the region are Big Red Globe, Golden Water Turtle, Iron Arhat, Cassia and
Having a history of 3 centuries of tea growing, Taiwanese Oolong follows the tea varieties of Fujian. The many varieties of Taiwanese Oolong are
· Oriental Beauty– Having golden tips, Dongfang Meiren has a red look with sweetness in taste.
· Pouchong– A floral oolong that is mellow and made from unrolled leaves that differ from brown to green in color, Pouchong is grown in Taipei.
· Lishan– Grown at the mountain of Lishan, the oolong is akin to alishan and is the best variety of Taiwanese Oolongs. Lishan is grown at an elevation of oddly 1000m and sometimes on the Taiwanese mango trees.
· Frozen Summit– Known as ice peak or Dongding, the oolong is harvested from Nantou County and is known for its mellow fragrance.
· Jin Xuan– A unique Oolong named as Milk Oolong owing to the smooth and creamy texture of the tea.
· Alishan– Cultivated in Chiayi County, Alishan boasts tea plants at an elevation of 1400m in colors of purple to green. Alishan Oolong has a sweet aroma with a fruity taste and is yellow in color.
· Ruan Xhi– Considered the lightest of Taiwanese Oolongs, Ruan Xhi is renowned as Qingxin and arises from Anxi County.
Known for its unique stripe-style of oolongs, Guangdong Oolongs are also known as Dan Congs or Phoenix Mountain Oolongs. Moreover, the tea is known for its ability to imitate smells like orchid, grapefruit, almond and ginger flower.
Cultivated in the north eastern part of India, Darjeeling Oolong is of two types. The Chinese (Chesima) and the clone variety (AV II) of tea are all grown at elevations of 3000m.
Furthermore, the tea produces an orange and greenish color to the brew.
Existent since the 15th century, Vietnamese Oolong Tea is harvested at Bao Loc, which stands at an elevation of 850-950m. Known for its organic cultivation methods, Vietnamese Oolong gives a mild yellow color and has a fruity flavor as well.
A variety of oolongs grown in New Zealand is called the Zealong Oolongs while one from India is the Assamese Smoked Oolong.
Also termed Wu-long, Oolong is a semi-fermented and oxidized tea.
– After selecting your choice of loose oolong balls- add 10 mL or 2 teaspoons to 6 oz of water and keep aside.
– Now heat your kettle to 205 Fahrenheit and pour a dash of hot water to immediately drain out and clean the leaves.
– The next step is to steep the hot water in oolong leaves. So, fill your tea pot and steep the same for at least 6 minutes with a lid covering it. Serve it hot or cold.
Perfect as both a hot and cold beverage, a noteworthy benefit of Oolong tea is its wide array of health benefits.
The main weight control substance in Oolong is polyphenol. Additionally, it increases the metabolism of fat cells and activates bodily enzymes to increase its functions. In addition, Polyphenol is also known to clear free radicals and result in younger skin!
The antioxidants of Oolong helps to prevent toothaches, enhances growth and halt osteoporosis. By increasing the mineral density of the bone, Oolong also boosts retention of minerals from food consumed.
Skin cancer is sufficiently reduced, thanks to Oolong’s virtue of driving off free radicals. Oolong is known to disturb the carcinogenic growth of cells. Consequently, it also traps the genetic elements prior to being actively cancerous.
Renowned for its significant effects of Type II Diabetes, Oolong is known to facilitate blood sugar levels and insulin levels to stabilize the same.
Oolong tea is known to affect and reduce stress by 10%- 18% according to experiments. Polyphenols in the tea are the main cause of preventing stress. However, L-theanine in the tea also gives boosts to the cognition and neural reflexes.
From stabilizing the cholesterol to treating obesity for around 400 years, Oolong tea has been a vital medicinal concoction. Being a sought after Eastern tea, Oolong is filled with stimulants and antioxidants to heal your body and mind.
Therefore, next time you think about milk tea for morning cookies, open the oolong tea and brew yourself a stress-buster Ooolong!
Popular vernacularly as Red Tea, Black Tea is the ultimate caffeine boost of teas. Once upon, black tea was made to win the likes of ‘Tribute Tea’ in Wuyi, China in early 17th century.
Although, different methods of firing and rolling are adopted for premier quality black tea, the best variety consists of the earliest (Early Months) cut that is hand rolled from a whole leaf.
Originating from China, Black Tea is a 100% oxidized tea that is best made by hand, contrary to CTC or Crush + Tear + Cut. The first of the variety of Black Tea were Keemun and Lapsong, famous for their golden-copper shade at the tips.
Hongcha or Black Tea, as it is commonly known as, is a brew from the shrub Camellia sinensis. Depending on the species of the family Camellia, the taste and flavor of the tea also differs.
Today, the Lal Cha, or as it is called in Bengali, is primarily collected from China, India, Africa and Sri Lanka.
Southwest of China is the origin of the sweetest variety of tea that tastes of chocolate. In addition, there are Yunnan Teas with golden tips and darkest malty hues as well.
Thin tea leaves with a hue of oolong, and green teas, Darjeeling tea is an Indian Black Tea known for its high elevations of growing. Grown in the Himalayas, Darjeeling Black Tea is described as floral and fruity and as ‘the Champagne of Teas’.
Originating in Fujian, Lapsang Souchong is renowned for its smoky aroma of being fired with wood and smoke. This is because the tea leaves are usually smoked with spruce or pine wood, make it an herbal black tea!
Cultivated in Anhui, China, Keemun is a tea-lover’s dream brew, especially noted for its fragrance and strong flavors. The taste of Keemun has been described as being similar to wine because of its nicotine, pine or floral scent.
Grown in Kerala( God’s Own Country), Tamil Nadu and Karnataka in India, Nilgiri Tea is cherished for its intense aroma. Nilgiri tea is known to have low counts of tannins and reports high astringency, which makes it an amazing decoction too.
Cultivated on a wide array of altitudes, Ceylon Tea originates in the majestic mountains of Sri Lanka. Moreover, btea is admired for its golden layering and the overwhelming fragrance.
A full bodied tea that sources from India, Assam Black Tea arises from the largest tea producers in the world. The malty type of black tea is vital to most blends and is best served with milk and sugar.
Depending on the quality and health of the tea leaves, the tea is then, evaluated and graded.
The lowest grade of Black Tea which comprises of the powdered remnant of the tea, dust is favored mostly in Asia and Africa.
Termed as fannings, leftovers are often costlier than whole leaf teas owing to its richer flavor. Fannings are often collected from the high-quality tea buds and are even come in tea bags.
Also sold as looseleaf tea, broke leaf grade of tea are the single or individual leaves that are separated from the buds. These are also available in tea bag variety.
The highest grade of tea is the whole leaf tea where the leaves are handpicked and then, processed. Whole Leaf Tea amounts to 5%- 10% of the total tea collected all over the world.
The rarest and the most expensive grade of tea is Orange Pekoe that originates from India and Sri Lanka. The tea leaf has high chlorophyll content. Hence, an orange hue surfaces during the drying process.
There are countless blends of black tea in the nook and cranny of our planet. Therefore, from mixing milk and sugar to change the texture as well as the taste of ‘tea’ as it is, there are countless tea blends for you to experiment as well.
We have picked out some favorite varieties that you must checkout!
Renowned for its smoky taste, Russian Caravan Tea blend is sourced as a mix of Keemun and Lapsang Souchoung.
A sought after tea for its healing effects and citrus scent, Earl Grey Tea is a mix of Keemun and Ceylon brew.
Best served along milk and sugar, English Breakfast is a blend of tea made majorly with Ceylon.
An Indian variety of spicy tea, Masala Chai is a spicy tea brewed with pepper, cinnamon, cloves, ginger and cardamom.
Yet another blend of tea that is best served with sugar and milk, Irish Breakfast is best because it is made with the Assam type of tea.
Black tea gains two substances from complete oxidation-thearubigins and theaflavins. It is best known for its immediate jolt to wake-up, akin to coffee but black tea can also prevent cancer. Furthermore, black tea helps to treating ovarian, breast, lungs and colon cancers.
Furthermore, the tea is known to reduce heart problems by reducing the rate of clotting. Anti-inflammatory nature of the tea also makes it a successful weapon against coronary heart disease.
Making black tea is not as easy as making the green or Oolong tea.
First of all, leaves are picked in the months of April until June, to produce the finest quality of black tea. First, the leaves are dried in humid air and then, processed multiple times through fire and hot air. Subsequently, the resulting tea leaves end up with less than 3% moisture are segregated and rolled.
Moreover, the tea is high on caffeine as well. Hence, it is better to have a regulated dose of black teas per day!
Therefore, a harvest of 100 Kg of tea leaves produces, merely 20 Kg to 25 Kg of black tea.
In addition, Black Tea can also cure the Type II Diabetes, Nausea, Diarrhea, Obesity and Kidney Stone.
A recent discovery in the West, White Tea is renowned for its effects on happiness and wellness in the East. White tea is beverage with shades of ivory to colorless and is often seen harvested in the flush season.
In terms of quality, the white colored tea is second to green tea. Differing based on the species of Camellia, specific to Fujian, plucking style of the buds can also be vital.
Considered a premium brand of Tea to America and Europe, White Tea has always been a common brew of the China, Japan, Sri Lana and India. White Tea has negligible to null processing, in contrast to 50- 100% oxidization of green or black tea.
The cherished virtue of the tea is that instead of leaves, closed buds are harvested in early for white tea. The buds are graded based on silvery-white strands on its outer surface while the tea is green to pale. White Tea is sun dried or baked and never fired.
White Tea is one of the highest-quality teas that are merely withered and dried, opposite to shaking, panning or rolling. The deciding factor of white tea is its selection and hence, plucking style as well as time.
Depending on the region, time and stage of plucking, almost all types of tea differ. White Tea follows the same code; however, plucking time and style, matters the most. Younger the leaves, richer the taste!
Also known as the highest pekoe of teas, Silver Needle or Baihao Yinzen roots from China. The finest of white teas are also the most expensive variety, where merely the real silver strands of the top buds are picked. Two regions are known for the produces- Fuding and Zhenge.
Yielding the most refined fusions of premium white teas, Assam white tea has a distinct nature of tea buds. The silvery hairs are if Assam White Tea is soaked in a traditional black of the Indian Teas. The brew is sweet, light and malty, known to have a high number of oxidants as well as flavanoids.
Known to be the lowest grade of white teas, Tribute Eyebrow is also known as Gong Mei in China. Short Xia Bai trees are known to be the producers of the common white tea variety. The leaves are collected from April until June and claim a loud flavor.
It has a delicate aroma and brews to a pale golden cup with a mellow sweet taste. Originating in the north-east part of Indi, Darjeeling tea is particularly fluffy and light.
Also known as, Bai Mudan, White Peony is a Chinese White Tea second to Silver Needle. White Peony forms a bud and two top leaves of the tea. It is harvested in the months of March until April and produces a floral brew with a golden hue. The leaves are wilted naturally in the sun and have limited astringency.
The high priced tea coming from the lush hills of Sri Lanka is noteworthy for its copper shade and honey-like taste. The tea is harvested from the Southern side of the island country, Galle and is popularly known as silver tips. Ceylon white is grown at elevations of 7000- 8000 ft and hand rolled, in addition to being sun-baked.
Shou Mei or longevity eyebrow is a low grade of white tea, grown in Fujian and Guangxi, in China. Long life eyebrow is also known to have golden crisp of leaves amongst the white tea buds. Shou Mei tea is a furry grade of tea that has an uneven mix of the buds and tips of leaves.
The highest quality of white tea results in long silver white hair forming a layer over the brew. Furthermore, certain gong fu style of brewing the white tea entails seeping a limited quantity of water in large leaves for a precise count of seconds less than a minute!
· Anti Ageing
Popularly known for its anti-ageing properties and oxidizing nature, white tea contributes to stabilizing free radicals and developing supple skin. Polyphenols in the white tea help to neutralize and support new cell growth.
Generating new cells through cell neuroprotection is an added bonus unique to white tea.
· Weight Loss
An imbalanced diet can adversely affect weight and even lead to obesity or malnourishment. If you consume white tea for a prolonged while, your body’s rate of adipogenesis or fat formation decreases. For people looking natural weight loss, white tea is the key!
· Oral Hygiene
The common headache of halitosis or bad breath is not the lone oral ailment cured by White Tea. Hence, it actively kills tooth bacteria that fuels plaque and tooth decay. In addition, the flavanoids prevent dental caries as well.
· Diabetes Prevention
Most teas add to subtract the erratic sugar levels of an elderly person or one suffering from diabetes mellitus. A regular consumption of white tea can help to relieve many symptoms of the disease including thirst. Additionally, white tea adds to lower glucose levels and active insulin secretion.
· Stop Cancer
Apart from removing the risk of cancer, white tea also helps to introduce removal of cells or cell death. Many major cancerous growths such as lung cancer can be eradicated with its anti-mutagenic properties.
Keep in mind …
The golden thing to keep in mind when beginning your new brew of white tea is to know it well. If you know the roots of your tea, you can also explore and experiment the various properties of white tea.
A product of the Camellia sinensis, white tea requires the cleanest mineral water during brewing. In addition, make sure to re-brew your tea 3-4 times before discarding. More the seeping phases, white tea will eject more nutrients into the water.
Consuming about 2 to 4 cups of white tea per day is perfect for healing and preventing diseases.
Every time we eat, we either feed or kill the diseases within us.
Herbal Tea or Tisane (Tea-zan) is an infusion of spices and herbs in boiling water that boost immunity and energises our body to fight and win over sickness. Herbal Tea is not as intoxicant, but a health drink, as it is even sans coffee. A decoction that is both physically and spiritually healing, Herbal Tea has its roots in ancient China and Egypt.
As poisonous plants may contain an undue amount of toxin, it is wrong to blindly trust all local herbal teas. Comfrey and Lobelia are two poisonous alkaloids that can contaminate herbal teas.
Also known as Tisane, herbal tea reacts in varied ways with different people. For pregnant women, the herbal tea made from nutmegs and saffron is fatal. Nevertheless, bhang is a cannabis tea that is intoxicating and simultaneously relieving to people in pain.
Tea is prepared by pouring boiling water over the herbal mixture and letting it soak and steep the flavor for an appropriate time. When proportionately mixed with herbs and spices, herbal tea becomes a medical concoction for ailments of stomach, throat, and lungs.
Depending on the herbs and other ingredients used to make the decoction, herbal tea varies. From strictly medicinal to fitness teas, Herbal Tea appears in many faces. This is because the decoction can be prepared from most dried flowers, spices, herbs, leaves, seeds, roots and bark. Hence, if you’re adding roots, you must pre-boil the same than adding boiling water to seep into the powder.
The tea is a cure for many ailments of the stomach, in addition to being a powerful sleeping aid. The herb is also known for its anti-inflammatory functions and is hence, used as a mild laxative in situations.
The active ingredient is bisabolol, which also helps control muscle twitches and anxiety.
[amazon box=”B009L6Q2YW”] A perfect kick to begin a long day at dawn, peppermint tea is better known for the anti-inflammatory function which helps reduce halitosis. Peppermint tea before bed will give you a good night’s sleep, in addition to reducing fever, nausea and chronic cough.
From being antispasmodic to stopping common cold, ginger is a perfect herb to add to your tea. If you ground the ginger and make tea with it, the health benefits are tenfold more. Some benefits of ginger are improving the respiratory health, stopping vomiting and prevention of breast, ovarian and skin cancers.
[amazon box=”B008A0CPDM”] First documented in early 18th century to be used as tea, catnip is a known medicine that forces menstruation in women. The herbal tea is also ideal for cramps, indigestion, hives and nervousness, in addition to increasing the appetite.
Also known as cascara, coffee cherry tea is a tea with caffeine, made from leftover coffee. Named a tropical berry fruit by most, coffee cherry tea has a strong smell and scanty color. Known as nature’s red bull, cascara is best served as both hot and cold.
The tea is known for its anti-narcoleptic effects that awaken the body with an earthy taste. As it contains 50% number of antioxidants than in a cranberry, coffee cherry tea is a sure packed herbal tea!
The perfect infusion for those who suffer from frequent illnesses, Echinacea is known for boosting the immune system to its maximum. Echinacea tea can be healing for cancers, common cold, hay fever, dizziness, insomnia, arthritis and tongue numbness.
The tea is made from the flowers of Echinacea and is mainly used as a painkiller.
Spruce tips are dried and used as tea, and are best for the throat problems. Even known to combat cancer, spruce tips are rich in Vitamin C, Carotenoids, Magnesium and Potassium. The tip of spruce gives a tangy flavor and the decoction is also termed as Pine Needle Tea.
The tea is known to be healing for people with varicosity, sclerosis, kidney troubles, eye problems, vitality and anti ageing.
Renowned as Greek Mountain Tea, the shepherd’s tea refers to the decoction of ironworts including its stems, flowers, and leaves. The tea is rich in iron and best known for its prevention of terminal illnesses like cancer, strokes and cholesterol.
Shepherd’s tea also soothes the mind, decreases anxiety and increases immunity.
The best cure to the biggest problem – headaches, Red Rooibos herbal tea is ideal for asthmas, allergies and ageing.
[amazon box=”B00F2GW4J2″] The popular herbal tea of South Africa is also anti-inflammatory and antioxidant in nature. It promotes the strength of your bones and decreases diabetes mellitus.
[amazon box=”B00BGVNA54″] An easily accessible herb, red clover tea raises good cholesterol, increases blood circulation and improves the health at menopause. The herb is also anti-inflammatory and hence, perfect to use on rashes or skin irritations.
[amazon box=”B00014JK6A”] Made from weed, Bhang is an Indian Tea that is best for cancer patients who dislike smoking the grass. The herb is known for its relaxing effects, perfect for people with anxiety, in pain, nausea and many auto-immune diseases like AIDS.
Poppy Tea is another intoxicating tea that is also taken for its anti-diarrheal and analgesic effects.
There are many health benefits to herbal tea. They resolve the aches of most of our organ body including digestive, respiratory, circulatory and reproductive system. The main substance in the tea enters the blood system, widens blood vessels and transports essential antibodies to areas that need healing. Herbs like St. John’s Wort are known to raise brain chemicals and help to reduce diseases like Seasonal Affective Disorder or SAD.
From weight loss to increasing your concentration and getting younger or stress relief, herbal tea is the best gift you can give to your body, mind and soul.
Next time you think about having a bottle of fruited preservative, go to your kitchen, add herbs to hot water and have infusion. You will be ten times more healthier than you’d been!
Second only to water, Green Tea is one of the most revered beverages that are trendy and health at present. A 0% oxidized product of the plant Camellia sinensis, green tea is contrary to oolong and black variety of teas.
Sourcing its roots in 4000 Years Old China, green tea is scattered across the multifaceted culture of Asia. The steeping time and temperature of the water used describes the different tastes and varieties of green tea.
Green tea is cultivated by assembling the leaf, stem and the bud, which undergo steaming freshly and hand rolling to end up as over-the-counter green tea.
Containing about 3% to 4% caffeine, too much of green tea can result in the stereotypical restlessness from the same. When brewing your tea, there are three stages of color change. First, the water remains colorless which turns a bit olive after seeping the tea in hot water. Gradually, the leaves turn into a mint hue and taste rejuvenating!
The golden rule to brewing a good green tea is avoiding brewing it too long or too hot. This is because the green tea is loaded with astringents which are secreted, making the brew bitter. While coolest temperature to brew the green tea is at 87 0C, the hottest must be 87 0C.
Green Tea has been produced by many nations across the world and the largest producer of Green Tea is China, Japan, India, Africa, Vietnam and Sri Lanka. Depending on the geography, elevation and environment, the taste and characteristics of green tea differ.
The powdered or stone ground type of tea in dark parakeet shade is known as Matcha. A vital part of Japan’s tea rituals, Matcha is also used in traditional Japanese confections.
A Japanese word that means ‘brown rice’, Genmaicha refers to the brown rice that is soaked, popped and roasted with any variety of tea leaf. The tea has low caffeine is perfect for kids and elderly.
The most popular beverage among green teas, Sencha is made by using a traditional tea processing method. Worker first collects the tea, which is steamed and rolled by hand.
A cleverly harvested plant, Kabusecha is covered with the red screen a week prior to collecting. This blocks sunlight from reaching the tea leaves tend to influence the plant to produce a darker shade of green. The lack of sunlight also reduces the astringency of the plant, making it richer in taste.
Used to prepare Matcha, Tencha is prepared by a similar screen method over its leaves. After steaming, the leaves are not rolled, but dried. Furthermore, the veins of leaves are separated from other grades to create matcha. Tencha leaves are covered for more time than that of Gyokuro.
Also known as sanbancha and nibancha, ichibanda is a type of green tea that comprises of the earliest plucked shoots of tea.
Covered of approximately 20 days prior to picking, Gyokuro is lighter than kabusecha, yet darker than Fukamushi sencha. The fragrance of seaweed is been compared to the Nori seaweed, which is the best characteristic of the tea.
Sencha Steamed 2x the Sencha steaming, Fukamushi Sencha is a green tea that is dusty and flavorful than most of its counterparts. The tea leaves do not contain any bitter flavor or astringency, unlike its counterparts. The star attraction of the tea is that, even though many of its components have trouble in dissolving, our body is capable of directly imbibing it.
Made from a mix of several types of tea including Sencha, Hojicha has a peculiar aromatic flavor. Hojicha is processed by heating the leaves at 200 0C and then, immediately cooled.
Popularly known as ‘the new tea’, owing to being the first pick of tea harvesting seasons, shincha is similar to ichinbanda. The nutrient packed first pick of tea leaves make shincha tea rejuvenating, revitalizing because of its tiny amount of caffeine and catechine.
Green tea is not cherished for its taste alone, but its aroma, rejuvenation and health boost. From preventing cancer to regulating bowel movements, today, green tea boats numerous benefits. History claims it as being used as local medicine since ancient times.
One of the sought after results of green tea is the weight loss benefits. Green tea helps to increase the metabolic rate of the human body by 4% according to studies. The reports vouch that fat regulation had a boost of 17% and physical performance to 11%.
The antioxidant nature of green tea helps to stop the undue growth of cancerous cells. The notable cancers that it prevents are that of the breast (28%), colorectal (57%) and prostate (48%).
Green tea helps to stop the degeneration of the brain and prevent noteworthy diseases like Alzheimer’s and dementia. Parkinson’s disease is yet another notable elderly health that green tea claims.
Killing multiple bacteria even in 6 oz, Green Tea is a strong boost to the immune system of a person. Studies report that it can kill influenza viruses as well as infectious diseases including plaques. Green Tea has also been noted for its prevention of tooth decay as well as bad breath or halitosis.
The incapability to make insulin tends to be the main reaction of patients with diabetes. When green tea is ingested, the risk of diabetes was lowered by 42%. Green tea tends to react on a base level with the bodily glucose as well as the insulin sensitivity.
Increasing triglycerides is a notable function of green tea, in addition to the good cholesterol increase. Oxidizing nature of green tea lowers 31% of heart diseases too.
Studies also report that it reduces death by 23% in women and 12% in men.
A proven cure for concentration and other mental needs, Green Tea is also known to keep the brain buzzing with positivity and energy. The golden rule to keep in mind is that with the lack of freshness, the quality of green tea also decreases.