What Is Tea ?

Camellia

Though there are many different species of teas, but mostly Camellia Specie, is of evergreen shrub or small tree in the flowering plant family Theaceae used for tea. Its leaves, leaf buds, and stems can be used to produce tea. And it has two common varietels Camellia Sinensis and Camellia Assamica used for the tea.

What are different types of Tea ?

Depending upon harvest and post harvest treatment or processing methods, there are many types of teas like; White Tea, Green Tea, Oolong Tea, Pu Erh tea & Black Tea. In addition there are flavoured or spiced teas made by mixing spices and flavouring herbs with tea. There is another catagorey called Tisanes which are misunderstood as teas, are beverages made from the infusion or decoction of herbs, spices, or other plant material in hot water; they do not usually contain true tea (Camellia) and any of its vital benefits.

White Tea

Made from the leaves of the Camellia sinensis plant in only the Fujian province, white tea varieties are the least processed of all teas. The leaves are simply left to wither and dry on their own, which gives them a very delicate, naturally sweet, and well-rounded flavor. It also has very little caffeine.

Flavor Profile of White Tea: floral, delicate, fruity

Green Tea

Green tea is the most popular tea globally. It’s unoxidized and has less caffeine than black tea. Camellia sinensis leaves are picked, dried, and heat-treated to prevent oxidation. In China, people often pan-fire leaves, which creates a duller green color. In Japan, people will typically steam them and achieve a brighter green shade. Due to its composition, green tea has a multitude of health benefits for fighting viruses and preventing future health issues.

Flavor Profile of White Tea: vegetal/grassy, earthy, bright

Oolong Tea

Oolong, or Wulong, tea is semi-oxidized and picked later in the season than green tea. The leaves come from the Camellia sinensis plant and are bruised by being tossed or shaken in baskets, which changes the oxidation process. They're heat-treated to stop oxidation, which can vary based on region and create different flavors. While oolong tea has less caffeine than black tea, it has more caffeine than green tea.

Flavor Profile of White Tea: Ranges from light and fragrant to dark and full-bodied depending on the oxidation level

Black Tea

Black tea, or red tea in China, is one of the most popular tea flavors and is fully oxidized. The leaves of the Camellia sinensis plant are withered, rolled, oxidized, and dried or fired to produce a strong, full-bodied flavor. Assam, Darjeeling, Nilgiri, and Sri Lanka are a few well-known black tea-producing regions, and the flavor will vary based on the region and type of black tea. It has the most caffeine of all the different tea types.

Flavor Profile of White Tea: Assam tea, Darjeeling tea, Earl Grey tea, English Breakfast tea

how much caffeine in black tea vs green tea ?

Caffeine makes up about 3% of tea's dry weight, which translates to between 30 and 90 milligrams per 250-millilitre (8+1⁄2 US fl oz) cup depending on the type, brand, and brewing method. A study found that the caffeine content of one gram of black tea ranged from 22 to 28 mg, while the caffeine content of one gram of green tea ranged from 11 to 20 mg, reflecting a significant difference. Tea also contains small amounts of theobromine and theophylline, which are xanthines and stimulants, similar to caffeine.

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Is decaffeinated tea healthy?

Decaffeinated tea is an option if you enjoy the flavor and experience of tea but are sensitive to caffeine. People have varying sensitivity to caffeine but it is classified as a stimulant that has the potential to affect the nervous system and heart rate, and cause jitteriness. In general, traditional teas already have about half the caffeine of coffee and even less if the brewing time is shorter.
To decaffeinate tea, there are different methods. One process uses an organic chemical solvent (either ethyl acetate or methylene chloride) that also removes most of tea’s polyphenols. The residual amount of the chemical after processing is minimal to none, and no research has shown negative health effects. Another method called “effervescence” uses water and carbon dioxide, which retains the majority of polyphenols. Both methods apply the chemical or gas onto moistened tea leaves, which bonds to the caffeine; when the leaves are dried, the caffeine evaporates along with the solvent/gas.

Regardless of decaffeination, tea is still considered a healthful beverage choice.

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