Tea refers to liquid prepared with leaves from the Camellia Sinensis plant. Its leaves and blossoms contain theine. All teas come from the same plant; they are just processed differently.
Each oxidation grade produces tea with unique flavors, properties and benefits. These are four types of tea widely known around the world.
Known for its antioxidant power and subtle taste, white tea is the least processed and easiest to prepare. White tea doesn’t go through fermentation or oxidation, which helps preserve its natural properties.
Green tea is not fermented or wilted. Once the leaves are removed from the tree, they are naturally dried. Then, they go into a vaporizer and an oven.
Along the process, this tea acquires a green tone and antioxidant properties believed to help neutralize the negative effects of free radicals.
Black tea is ground, fermented and placed in an oven. These steps give black tea a strong taste and an elevated level of theine.
That’s why it’s considered a natural energizer that can help reduce stress because it helps reduce cortisol levels.
Red tea is fermented and aged, which gives it a smoky, pronounced flavor. Once the leaves are collected, they are compressed and stored for years under specific conditions to aid the maturing process.
Because of this aging and fermentation, the leaves acquire a red tone. It is believed to help maintain a healthy cardiovascular system.
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