Ever since humans have lived on the earth, they have consumed tea. Nowadays, there are thousands of teas on the market leaving one somewhat confused about the differences and health benefits of each.
To truly be called a “tea,” the leaves must come from the tea plant (camellia sinensis), a flowering evergreen which is indigenous to South and Southeast Asia and parts of India. Green, black, and white teas are all made from the leaves of the tea plant. Each type of tea has a unique flavor, and claimed health benefit. They are differentiated by the processing method.
Green tea is the great-grandfather of all teas. Its origin can be traced back over 2000 years when it was consumed as a medicinal drink by Chinese leaders. Green tea is made from the unfermented leaves of the tea plant. It is processed by drying the leaves, pan frying or firing them, then rolling and drying them a second time. It contains less caffeine than other varieties. The tea isn’t as flavorful as black tea – - some people think it tastes like grass.
Green teas reportedly have a high polyphenol anti-oxidant content. This tea also contains a flavonoid (plant compound) named eipigallocatechin gallate (ECGC) which may be a cancer preventative. The Harvard Women’s Health Watch reports that this compound “is more powerful than vitamins C and E” in halting cell damage, and resulting cancers. In October, 2008, the Medical College of Georgia reported that the anti-oxidants in green tea could delay the onset of Type I Diabetes.
Black tea is the most popular tea. Due to its strong flavor, it was deemed more suitable for export from China than green tea, thus westerners have been drinking it for a long time. Black tea is now exported from both China and India. Darjeeling, Earl Grey, and English Breakfast tea are all black teas.
Black tea is a fermented tea. The leaves are dried, rolled and broken up. They are then fermented by being exposed to the air and various levels of heat and humidity. During this process, the anti-oxidants are transformed into compounds which change the color of the leaves from green, to red, then to dark brown or black. After fermentation, the leaves are dried or fried in extreme heat. The new compounds created during the processing create the strong aroma and flavor of black tea.
Although black tea was initially thought to have less medicinal value than green tea, in a recent study by the Netherlands National Institute of Public health researchers concluded that consumption of black tea can prevent strokes. Boston’s School of Medicine and UCLA have conducted their own studies and concur. University College in London has published a study suggesting that black tea can reduce stress.
White Tea is the Rolls Royce of teas. It is harder to find, and considerably more expensive than the other teas.
White tea is made by picking the leaves of the tea plant before they are fully open, when the buds are covered by white hair. The fresh leaves are not dried or rolled, but simply steamed. The resulting tea is a pale color, with a sweet, mild taste lacking the grassy flavor of green tea. Since the leaves are virtually unprocessed, white tea may contain the highest level of cancer-fighting anti-oxidants. However, since it is made from a portion of the plant with high caffeine content, it is the most caffeinated of the teas.
Researchers in Germany have suggested that white tea might be an excellent weight-loss aid. A recent study conducted at Pace University concluded that white tea prevents growth of bacteria that cause staph infections, streptococcus infections, and even dental plaque.
Red tea is technically not a “tea” at all but a tisane (herbal infusion). It is processed from the leaves of the Rooibos plant (Asphalathis Linearis) which is indigenous to the mountains near Cape Town in South Africa. In the Afrikaans language, “rooibos” translates to “red bush,” although the plant itself is green, not red. Unlike the tea plant, Rooibos does not contain caffeine. Red tea is also made from a South African coastal plant called Honeybush (Cyclopia Intermedia).
Red tea is made by harvesting the leaves, cutting them, then fermenting the leaves in mounds. The tea is then spread out to dry in the sun. The fermenting process turns the leaves from green to red. The resulting tea is a caffeine-free, fruity beverage.
There has been little research regarding the medicinal effects of red tea. Unconfirmed studies published in South Africa and Japan report that the tea prevents insomnia, irritability, and tension, but there is little documentation to support this finding. The tea may also relieve stomach cramping and colic in babies. In South Africa, the tea is considered a cure-all and is used to treat everything from hay fever to eczema. However, until further research is conducted, one should drink the tea for its flavor not its medicinal properties.
One can select tea based on taste or health properties. However, in the end, the most proven benefit of tea is the pleasure it brings when shared with a friend.
