Benefits of Tea! // Benefits of …


Hello everybody, time for a tea party! I guess everybody has a tea lover in themselves. Tea is tasty, lovely and of course healthy. I’m going to show you different kinds of tea and the benefits of them. Let’s get started!

White-TeaWhite tea:

White tea comes originally from China. Research shows that white tea has more health benefits than green tea. White tea has a subtle flavor, very suitable for a novice tea drinker. The flavor is way softer than the flavor of black tea or green tea. The taste of white tea is hard to explain. The taste of white tea is very delicate, refined and has a slightly sweet touch. From a scientific study showed that white tea is even healthier than green tea, the demand for white tea has increased exponentially. White tea contains many polyphenols, an antioxidant that renews cells in our body. Our body contains antioxidants, antioxidants destroy cells in our body and are the reason why we age. This is a normal process that takes place in every human being. The antioxidants in tea as it were, so slowing the aging process by the production of new cells. White tea is decaffeinated. To be precise, white tea contains caffeine concentration less than the least of all teas and coffees. A cup of coffee is rich with about 80-120 milligrams, while a cup of white tea contains only 5-10 mg caffeine.

green-teaGreen tea:

There are 3 different kinds of green tea: Chinese, Japanese and Ceylon. And in those different kinds of green tea, are another different kind of green tea and I’m not going to explain those all.Of green tea is attributed often beneficial effect, but often lack scientific evidence for these claims. According to the US National Library of Medicine and National Institutes of Health are two likely effects:

In addition, the caffeine in green tea has a stimulating effect on mental alertness.
Further identified a number of potential effects:

  • Prevents dizziness upon standing in the elderly
  • Prevention of cancer in bladder, esophagus, ovaries, and pancreas
  • Reduces the risk, or slows the effect of Parkinson’s disease
  • Positive effect on low blood pressure after meals (the elderly)
  • Lowers the fat content (such as cholesterol) in the blood
  • For a large number of other health claims are as yet insufficient evidence.

A-perfect-Taste-Of-Black-TeaBlack tea:

Black tea is tea made from the leaves of Camellia sinensis. This variation is created through oxidation heavier than the white, green and oolong varieties. It is generally stronger in flavor and contains more caffeine than lighter oxidized tea. In Chinese and China surrounding countries is black tea red tea called a description of the color of the liquid. In Chinese black tea is meant by post-fermented tea (like Pu-Er tea). In the Western world, black tea refers to the color of the oxidized leaves. Red tea in the West usually refers to South African rooibos tea. Green tea usually loses its flavor after a year, but black tea retains its flavor for several years (more than fifty years in the special case of pu-erh tea). It has therefore long been a commodity, and compressed bricks of black tea even served as a form of currency in Mongolia, Tibet and Siberia into the 19th century. Black tea was originally the only kind of tea in Western culture known; Although green tea is used, black tea is more than 90 percent of the tea sales in the West.The term “black tea”, in England also used to indicate a cup of tea without milk, because the addition of milk there is a fixed use.

Oolongtea1Oolong tea:

Oolong Tea or Oolong is a traditional Chinese type of tea somewhere between green and black tea. Green tea is not oxidized completely and black tea is fully oxidized. The degree of oxidation of oolong tea is between 10 and 75%. The taste of the less oxidized oolongs tending to green tea with a fresh bright citrus flavor. The most oxidized tend towards black tea and have a taste of stone fruits often described as roasted apricots and peaches.The term “oolong” means “black dragon” in Chinese. Dried “Oolong” – tea leaves be recognized as separate rolled (dark) green balls for the least oxidized species and to prevent a black wiry the most oxidized oolongs.