Today, many already know that tea varieties are not limited to the usual black and green varieties. There are also white, yellow, even turquoise varieties. What is the difference between teas of different "colors", because the shade of the infusion is about the same?
The differences between the varieties are very simple. The black tea that many of us drink for breakfast is a tea leaf that has gone through a long processing cycle. It has been withered, rolled, fermented and dried. Anyone who has seen dry green tea will confirm that the leaves look much fresher, they have more life, they have a lighter shade. The reason for this is simple: the leaves go through an incomplete processing cycle. They wither, curl and dry naturally, but do not go through the fermentation stage. The most fragrant and delicate varieties are considered to be those that practically do not undergo any processing at all and retain the maximum of useful substances from the tea bush.
There are also intermediate varieties: for example, milk oolong. Oolongs are much less processed than pu-erh, but they are classified as low to medium fermentation varieties.
Also, an intermediate place between black and green is occupied by red teas. They have a characteristic tart taste and aroma, perfectly tone up, improve efficiency, and accelerate metabolic processes. Fermentation of red tea leaves reaches 50%. This tea got its name for the rich reddish-golden hue of the infusion.
Experts note that just 5 cups of good tea a day lowers blood cholesterol levels, reduces the risk of cardiovascular diseases, and improves psycho-emotional state. It has been proven that the drink, rich in flavonoids and catechins, tones and strengthens the vascular wall, ideal for people with vegetative dystonia and hypotension. Finally, tea contains more caffeine than a cup of espresso, but it has a much milder effect on the body than coffee. These statements are true if you do not add sugar or milk to the tea.
