The World’s 7 Most Delicious Types Of Tea

Tea is famous for its versatility and diversity, which is evident when we look at the many varieties of tea accessible. Surprisingly, all of the sorts of tea we’ll be discussing (aside from 1) come from the same plant!

The quantity of processing and oxidation that the tea leaves are subjected to is what distinguishes them from one another.

Oxidation is a natural breakdown process that occurs when tea leaves (or any other fruit or vegetable) are plucked and left to react with ambient oxygen. Tea processing processes including cutting, rolling and crushing aid in the oxidation process as well.

The World’s 7 Most Delicious Types Of Tea

1. Pu’erh Tea

Pu’erh tea is known for drying and rolling tea leaves that have been infected and oxidized by microorganisms. It’s a traditional Chinese drink that was dried and prepared organically at first.

This was a lengthy procedure that may last up to fifteen years. In the 1950s, Hong Kong experienced a surge in demand for Pu’erh tea.

The increased demand necessitated the standardization of the tea leaf darkening procedure. The production period was cut from years to months thanks to this innovative technique.

The form, locality, cultivation, and quality of pu’erh tea may all be used to classify it into distinct types. According to scientific evidence, drinking Pu’erh tea lowers total cholesterol levels in the blood.

2. Herbal Tea

Herbal tea is a drink made by steeping herbs, spices, and fruits in hot water. Fruit teas or tisanes are other names for them. These teas have been drinking since ancient times and are often caffeine-free.

They can be sweetened or not and are made out of dried flowers, leaves, seeds, and roots. Herbal teas such as chamomile and hibiscus are popular.

3. Mate Tea

Mate is a classic South American beverage, often known as yerba mate. Filling a container with tea leaves, locally called yerba, and then pouring hot water over the leaves is a pretty easy operation.

The drink is drunk with a straw to ensure that only the liquid is drawn and not the leaves. Mate tea is high in B and C vitamins, as well as antioxidants. It’s recognized for having a lot of caffeine in it.

4. Oolong Tea

The term oolong comes from the Chinese word “wulong,” which translates as “black dragon tea.” Its origins may be traced back to China. The preparation of oolong tea is meticulous, focusing heavily on both time and temperature.

The process of withering, rolling, shaping, and burning is identical to that of black tea. In fact, because oolong tea is unfermented, it may be thought of as a cross between green tea (which is unfermented) and black tea (which is fermented) (which is fermented).

Oolong tea’s fermentation degree varies based on the kind, however, it may be anywhere from 8 to 70% fermented. Oolong tea should be kept in a cool, dry environment.

5. White Tea

White tea is created from immature or young leaves that aren’t rolled or oxidized like black or green teas. When brewed, however, the hue is not white as the name indicates, but rather pale yellow.

It’s recognized for having a delicate flavor. It’s also noted for being one of the most costly teas on the market, especially when it comes to the “silver needle” kind. It has a somewhat lower caffeine content than green tea.

6. Green Tea

Green tea manufacturing started in China and quickly extended to other regions of the globe, mainly within Asia.

Green tea comes in a variety of types, depending on the subspecies utilized in manufacturing, growing circumstances, and harvest time.

Although many people claim that green tea offers several health advantages, no scientific investigation has been able to prove this.

Green tea, on average, contains 99.9% water and a negligible amount of calories.

7. A cup of black tea

Black tea, which is more oxidized than green and oolong teas, is noted for its capacity to last for years. Because of this, it was used as a de facto currency in Mongolia throughout the nineteenth century.

Black tea comes in a variety of flavors, many of which are called for the places where they are grown. Black tea has been combined with other plants to create a variety of tastes over the years, including masala chai, Irish breakfast tea, and earl grey tea.

Consumption of black tea has been shown to lower the risk of stroke in studies.

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