Black, green, yellow, white, red… There are many varieties of tea named after their colour or their features and all of them have positive effects on our body.
You probably already asked yourself: why are there so many varieties of tea? The answer is that the leaves are all derived from the same plant (Camellia Sinensis). What change are the manufacturing processes.
Black tea is obtained from rolled and fermented leaves. Green tea has a more complex preparation: the leaves are vaporized and then rolled, without being fermented. Yellow tea, with a particulary delicate taste, is obtained from a partial oxidation of the first leaves (gems). This doesn’t happen with white tea, where gems are dried in the open air, whithout any oxidation.
And red tea? The truth is that…it isn’t a tea at all: it is a brew of a South African plant, the Roobois, that doesn’t contain theine.
The color, the taste, the aroma and the organolectic features change, but one thing remains the same for all tea varieties: extraordinary beneficial properties, thanks to of over five hundred active substances present in the drink, including numerous vitamins, minerals (phosphorus, fluorine and magnesium), tannins and antioxidants.
Apart from this, all types of tea are free of calories, fats and cholesterol. The levels of theine and caffeine vary a lot depending on the variety and on the type of manufacturing: in general tea powder, inside the bags, contains more of them.
Anyway, a lot of scientific studies demonstrate that drinking up to 4 cups of tea regularly each day is a healthy habit that brings great benefits: it reduces inflammation and cholesterol levels, it helps digestion, stimulates renal functions, obstaculates fat accumulation, promotes weight loss and improves the mood.
It’s no wonder that today tea, is the most popular drink in the world – after water!