The varieties of tea

Different climate, soil and water in different geographic regions, different tea plants, different production processes, result in a wide variety of tea. China tea is essentially divided into six categories as follows. They are different in appearance, color, aroma, taste and efficacy.

Green Tea

This is a kind of non-fermented tea. It has the longest history in human tea-making of more than 3000 years. In ancient times, people picked the fresh leaves from wild tea trees and dried them for storage. This is the prototype of green tea.

It has the most varieties among all kinds of tea. It is made of the newest sprouts of tea trees. Because it has not been fermented, the property is fresh and natural, light and delicate. Green tea can be orally-tasted and visually-appreciated. The shape of green tea can be in strip, flat, needle, thin curly or particle curly. Its color is primarily green. The tea soup is green, yellow green and bright with attractive green leaves and clear soup, tender and elegant tea aroma. In short, green tea can be described as "beautiful shape, high aroma and mellow taste".

Green tea does not only look appealing, smells fragrant, but also a nice drink for strengthening the body. Because green tea is not fermented, it retains more original substances, such as catechin, tea polyphenols, chlorophyll, caffeine, amino acids, vitamins, etc. Drinking green tea in the long run extremely beneficial to the body.

Yellow tea

Started in the Western Han dynasty (202BC-8), yellow tea belongs to a kind of slightly-fermented tea. Muggy-yellowing is a unique process that is key to determine the special quality of yellow tea. While muggy-yellowing, it will accelerate the oxidative degradation of chlorophyll, turn the leaves to yellow, thus form the characteristics of yellow tea and yellow soup. In the entire production process, high temperature, high humidity and heat are utilized to produce the quality of being concentrated mellow and cool, neither bitter nor astringent, emitting a clear and pleasant aroma.

After being slightly-fermented, yellow tea is rich in tea polyphenols, amino acids, soluble sugar, vitamins and other nutrients. It has anti-inflammatory and sterilization properties. Yellow tea contains a large number of digestive enzymes, so it is suitable for people with weak gastrointestinal tract. It has a certain effect of strengthening stomach and digestive system.

In an era when green tea is dominating, black tea, black tea and oolong tea are gradually infiltrating, yellow tea is little-known and seems to be declining. Yellow tea is an indispensable part of Chinese tea culture. Hope it will not be ignored, and more people will know and like yellow tea.

Black tea

Black tea or dark tea as its English translation, is a kind of fermented tea. The black tea soup is usually deep red, dark red or bright red. Its aroma is elegant and mellow, and its taste is sweet. Black tea has the special fine-black texture due to its piling technique.

Black tea is a kind of fermented tea, which is rich in vitamins, minerals, proteins, amino acids, sugars and other nutrients. For residents whose diet is mostly beef, mutton and dairy products, more grease and lack the intake of minerals and vitamins in vegetables and fruits, the rich minerals and vitamins in black tea are just what their bodies need. Therefore, black tea is described as their "tea of life".

Black tea has the effects of strengthening stomach, promoting digestion and intestinal patency. In China, it has long been advised that abdominal distension, dysentery, food cumulating can be cured by drinking black tea. In addition, long-term black drinking softens blood vessels, prevents hypertension, hyperglycemia, Hyperlipidemia.

White tea

White tea belongs to the slightly-fermented tea. It has a long history and many scholars believe that white tea is the oldest tea in history, it is the ancestor of tea production and utilization. As indicated by the name, it is covered with fine white hairs. Its raw materials are tender buds and leaves with many white hairs. After being picked, fresh leaves wither, then sun-dried or baked dry. There are no other processes, as a result the appearance of tea leaves is well-preserved.

The simple production method not only preserves the enzyme activity, but also reduces the degree of oxidation, so that white tea has bright tea color, fresh aroma and mellow taste. Because the production process of white tea is simpler than that of green tea, it retains more nutrients than green tea, such as tea polyphenols, amino acids, soluble sugars, active enzymes, vitamins and other nutrients. Therefore, it has a powerful healthcare benefit.

White tea has the effects of relieving alcohol, eliminating fatigue, detoxification, nourishing lungs, calming liver, benefiting blood, alleviating toothache, to a certain extent reducing hypertension, hyperglycemia and hyperlipidemia. For instance, the aged white tea can be used to cure fever. Prolonged white tea drinking plays an active role in caring for heavy smoking and drinking, unhealthy diet, stomach discomfort and dyspepsia due to excessive grease, White tea has anti-cancer property. People who drink white tea for a long time have a much lower probability of liver cancer than others.

Vitamin A prevents night blindness and xerophthalmia. White tea is rich in vitamin A, which can be absorbed by the human body and is conducive to eye health. The anti-radiation substances in white tea are indispensable for modern people. Drinking white tea can protect human hematopoietic function. Drinking white tea in summer can prevent heatstroke. Some toothpastes may contain white tea that sterilizes, diminishes inflammation, prevent painful and swelling gum line. 

Oolong tea (Cyan tea)

Also known as Cyan tea, Oolong tea has a long history that can be traced back to Song Dynasty (960-1279)

Oolong is a semi-fermented tea between green tea and black tea. It has both the fragrance of green tea and the richness of black tea. It has a sweet and fresh aftertaste. Due to various degrees of fermentation degree, the taste and aroma of various kinds of Oolong tea are also various. The soup color of Oolong tea shows a wide variety ranging from yellow green, bright orange to orange red depending on the origin and variety.

The Japanese praise oolong tea as the " cosmetology tea" or " vigorous and graceful tea". It contains up to 450 kinds of organic chemical components and more than 40 kinds of minerals, such as tea polyphenols, alkaloids, proteins, amino acids, vitamins, potassium, calcium, magnesium, cobalt, iron, etc. These nutrients not only decompose fat, keep fit and slim, but also resist oxidation and alleviate skin allergy. Oolong tea is good for those who pursue beauty and vitality. Additionally, Oolong tea can inhibit the rise of cholesterol, thus it is suitable for obesity.

Red tea

Red tea or black tea as its English translation, is the largest amount consumed in the world. Originated in China, red tea was introduced to Europe in the mid-16th century and became an indispensable part of lives. It has the special characteristics of red soup, red leaf, hence the name "red tea".

During the production of red tea, great chemical changes has taken place, especially the reduction of tea polyphenols by more than 90%, resulting in new components, such as theaflavin, thearubin. In addition, black tea is rich in a variety of vitamins and minerals, for example, carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamate, alanine, aspartic acid, etc. These nutrients enable black tea to have a variety of health effects.

Red tea is less stimulative to your stomach than green tea. As a matter of fact, red tea is effective in nourishing your stomach. If you drink black tea with sugar or milk for a long time, you are protecting the gastric mucosa and prevent gastric ulcer. Red tea also has the benefits of anti-fatigue, anti-aging, diuresis, detoxification, anti-inflammatory and sterilization.

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