Once upon a time in China... Shen Nong, The Divine Healer, mythical Chinese emperor, issued an edict requiring everyone to boil all drinking water. One day, dried leaves from a nearby bush fell into the emperor's boiling water. Intrigued by the aroma, he drank some and proclaimed it heaven-sent. Shen Nong's infusion was actually made from the tea plant, Camellia sinensis, whose leaves are broken down into three types of tea.
Tea is a name given to a lot of brews, but only white tea, green tea, black tea, oolong tea and pu-erh are actual tea derived from the Camellia sinensis plant, a shrub native to China and India, and contain unique antioxidants called flavonoids. The most potent of these, known as ECGC, help acting against free radicals that can contribute to cancer, heart disease, and clogged arteries. All these teas also have caffeine and theanine in reasonable proportion, which seem to heighten mental alertness. The more processed the tea leaves, usually the less polyphenol content.
All types of Camelia Sinensis provide a great base for herbal blends; Associating their specific taste and flavour with health benefits and active synergy with other herbes to create powerful infusion blends.
White tea is uncured and unfermented. One study showed that white tea has the most potent anticancer properties compared to more processed teas.
Green tea has a high concentration of EGCG and has been widely studied. Green tea’s antioxidants may interfere with the growth of bladder, breast, lung, stomach, pancreatic, and colorectal cancers; prevent clogging of the arteries, burn fat, counteract oxidative stress on the brain, reduce risk of neurological disorders like Alzheimer’s and Parkinson’s diseases, reduce risk of stroke, and improve cholesterol levels.
Black tea: Made with fermented tea leaves, black tea has the highest caffeine content and forms the basis for many flavored teas. Studies have shown that black tea may protect lungs from damage caused by exposure to cigarette smoke. It also may reduce the risk of stroke.
Oolong tea antioxidants were found to lower cholesterol levels. Oolong and black teas are oxidized or fermented, so they have lower concentrations of polyphenols than green tea; but their antioxidizing power is still high.
Pu-erh tea: Made from fermented and aged leaves. Considered a black tea, its leaves are pressed into cakes. Studies showed that pu-erh has positive effects on weight gain and reduce LDL cholesterol.
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SHADES of TEA