There are as many variations of tea as there are places where they are grown, techniques for roasting and processing, and methods in which they are consumed.
Despite differences, all teas share high amounts of antioxidants, like flavonoids and polyphenols, which can fight off cellular damage. The health benefits of tea aren’t completely clear, but some studies have indicated that drinking green tea may reduce the risk of heart disease and improve memory, and that black tea may have a role in cancer prevention.
Whether drinking to health or enjoyment, the five most popular teas to consider are:
Black Tea
Black tea, the most commonly consumed tea in America, is the most caffeinated, and is oxidized the longest, resulting in a strong flavor and color. Popular varieties are Assam, Ceylon, and Darjeeling. These teas hold up well to milk and sugar.
Oolong Tea
Oolong teas, oxidized for two to three hours, have complex flavors and can have a wide range of flavors and colors. Oolong is midway between black and green teas, retaining flavors and strength of both. It undergoes the most complex of processing and therefore contains the most complex and varied flavors. Many oolong teas are thought to be best after multiple steepings.
Green Tea
Green tea goes through no oxidization, so most closely resembles fresh tea leaves. High in antioxidants, green tea has been associated with increased immune system functioning. Flavors can range from sweet to earthy. It is mild in caffeine and traditionally consumed throughout the day.
White Tea
White tea is a delicate tea with a mild flavor. The leaves are harvested in early spring, when only buds are present. Unprocessed, the leaves are characterized by soft white hairs and a sweet flavor. White tea has a small amount of caffeine and is high in antioxidants.
Pu-Erh
Relatively unknown in the U.S., pu-erh is an aged tea that is low in caffeine and has a deep, rich flavor. The leaf is often compressed into a cake, called a beeng cha, and sold as such. It is common in China as an aperitif.
