Hello everyone! In this blog is about tea…. 

Green Tea :

The first form of tea was discovered in China over five thousand years ago. Green tea leaves contain the highest amount of polyphenols compared to other forms of tea. They are also relatively low on caffeine. However,the biggest advantage of green tea is that their antioxidant activity lasts longer than that of other teas.Other than this, green tea is rich in vitamin K, C, E, B6, folate, manganese, magnesium, calcium, iron, zinc, and copper. Green tea may protect against heart disease, diabetes, obesity, asthma, cataracts, and even reduce risk of colon cancer.

Black tea :

Another kind of tea that we commonly come across is the black variety. Black tea comes from the same plant as green tea except it undergoes different processing techniques. It is distinguished by the fact that it does not undergo oxidation. This means that unlike green tea, black tea does not lose much of its antioxidants through oxidation. Black teas are also fermented which further enhances its nutritional content.Like green tea, it is high in antioxidants and also contains vitamins A, B1, B2, B3, B5, B6, niacin, folic acid,pantothenic acid, vitamin C, vitamin D, vitamin E, thiamine, riboflavin, and biotin. Black tea is considered by many people to be better than green tea due to its ability to provide more energy and improve brain function.

Oolong Tea:

Oolongs are actually not related to true leaves at all. Like pu'erh, they come from the buds of the plant, but their processing makes them different than regular oolongs. Oolongs are processed in a way that makes them less astringent than other varieties. They typically taste like a mix between green and white teas, and can have a sweeter flavor. Some people prefer this variety over others.

White Tea:

White tea comes from the top bud of the plant. Because the buds are picked before they fully open, they don't loose as much of their nutrients compared to other varieties. Also, being less oxidized, it retains more of its natural flavors.

Chai Tea:

A combination of both black and green teas, chai tea is usually served hot. It was originally used in India, where it's been traditionally drunk since the Middle Ages. However, it didn't become popular until the mid 20th century in Canada. Today, it is commonly consumed in Western countries. Sometimes, spices like cinnamon, cardamom, ginger, cloves, nutmeg, mace, or pepper may be added to make it extra tasty.

Sencha Tea:

Senchas are produced using the highest quality spring water, which is then boiled twice. This allows the tea leaves to be completely extracted of their oils and nutrients. Sencha is often served cold in Japan, especially in matcha bowls. It is also referred to as "roasted" tea.

Pu'er Tea:

Although puer'ers are not actually true tea, they do contain some of the same compounds as real leaves. Its unique method of production creates a long lasting fragrance unlike any other kind of tea. Pu'er is also known as aged tea.

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