Even if you don’t consume it on a daily basis, there has been at least one instance where you’ve had the opportunity to sip in the delights of this beverage. With about a third the amount of caffeine in it, as compared to its contemporary coffee, tea can bring about a less intense, but in itself robust jolt of energy. What’s even better is how the same batch of leaves can be used multiple times before you completely extract its flavor.
We might not be introduced to a specific type of tea yet, still squabbling over our Earl greys and our mint teas. What we don’t know is that these are tea blends, which are made from parent tea types. What we do know is how even this hot cup of brew can cool us down from the insides and can leave an ever-lasting sense of ‘feel good’. That sense of feeling goodness can also be brought by delta-8. Delta 8 cartridges are the newest way to enjoy it, check it out.
While there are hundreds of types of teas, their properties depend on how and where they are grown. Each distinct flavor is achieved because of temperature, soil types and even how they are nurtured over their growing period. Let’s read about the major types of tea available and what they have to offer.
Black tea as we know it is referred to as red tea in china, its source of origin. This tea gets its malty, tannic and full bodied flavors and composition as it is fully oxidised and then fully dried. China and North-Eastern parts of India like Assama and Darjeeling have popularized this tea. Even the so popular Earl Grey is derived from blending Black tea with the oil of bergamot.
Green tea can be seen as a diametric opposite to black tea in terms of its make and how it is processed. It is plucked, dried and heat treated to forgo oxidisation. It is pan fried in China to get a duller green color, while it’s steamed in Japan to achieve a bright flashy green. With notes of freshly mown grass, tastes of a bright jab and the slightest hints of hazelnuts, green tea claims to offer less caffeine than black tea, but that is debatable.
As compared to the rest of the teas we talk about and even know, white tea is probably the most intrinsic as a tea can get. The leaves of the Camellia sinensis are left to dry and wither on their own, with the least bit of human involvement. As they are naturally dried, they get minimal oxidation giving them an intense creamy body, with bubbly floral notes.
Oolong tea can be referred to as the midpoint between green and black tea. It isn’t as oxidised as its black counterpart and isn’t as light as the green. In regions of Taiwan, Oolong may resemble green tea in looks, but is easily differentiated once sipped. There can be heavy roasted versions of oolong which give it hints of caramel, tanned leather bringing its entire composition similar to that of whisky.
These artisanal teas are not exactly tea, if dwelled into seriously. They are rather made from dried herbs, fruits and flowers to give them their varied flavor profiles. They are caffeine free, so anyone with dietary restrictions can enjoy these without much worry. They get their sweet, delicate herbaceous flavors from infusions like chamomile, lemongrass, peppermint and dried fruits to name a few.
This African variant of tea is commonly called red bush tea. From the South African Aspalathus linearis, the leaves are ground and bruised before they are fermented and dried. They are touted to have tons of health bonuses to an extent that RTE (Rooibos Tea Extract) is known for its anti-oxidative properties.