Black tea
It is created by rolling the leaves and allowing them to oxidize. The resulting flavor is bold, hearty and slightly bitter. Black tea has the most caffeine of all the tea types with 40-60 mg, about half as much as a cup of coffee.
White tea
White tea has mild, subtly sweet and delicate flavor. With a small caffeine content (10-15 mg), it can be enjoyed throughout the day.
Green tea
Green tea is produced mostly in China and Japan today, but it is enjoyed by people around the world for its smooth and fresh taste as well as its many health benefits, for example, assisting in weight loss goals and maintaining stable energy levels.
Herbal tea
Herbal teas are made today with dried fruits, herbs and flowers. They are preferred by many for being caffeine free. Rooibos and mate are two of the popular types of herbal tea.
Oolong
While only 2 percent of all tea consumption worldwide is from oolong tea, oolong has been linked to benefits such as increasing metabolism. This delicate, sweet and smooth tea has been around since the 16th century. The fermentation and oxidation processes of oolong tea give the leaves a yellow surface with a reddish edge.
Pu’erh (Pu’er)
Pu’erh (pu’er) tea has been cultivated in China since the Han Dynasty (25-220 CE). This aged tea can be made black or green depending on the leaves. It offers a rich and earthy flavor. It contains one-third the amount of caffeine as coffee.
Yerba Maté
Rooibos
A form of herbal tea, rooibos tea is caffeine free and has a lighter flavor due to a lack of fermentation. Try it with fruit or cinnamon.
Loose-Leaf vs. Tea Bags
Preparation
When preparing tea, make sure to use cold, fresh water when beginning to brew the tea. Also, never re-boil old water.
Some teas require being brewed/steeped at a boiling temperature while other flavors would be ruined at such high temperatures. Black, herbal, oolong, pu’erh, yerba maté and rooibos teas should be brought to a boil whereas green and white teas should not.
It is created by rolling the leaves and allowing them to oxidize. The resulting flavor is bold, hearty and slightly bitter. Black tea has the most caffeine of all the tea types with 40-60 mg, about half as much as a cup of coffee.
White tea
White tea has mild, subtly sweet and delicate flavor. With a small caffeine content (10-15 mg), it can be enjoyed throughout the day.
Green tea
Green tea is produced mostly in China and Japan today, but it is enjoyed by people around the world for its smooth and fresh taste as well as its many health benefits, for example, assisting in weight loss goals and maintaining stable energy levels.
Herbal tea
Herbal teas are made today with dried fruits, herbs and flowers. They are preferred by many for being caffeine free. Rooibos and mate are two of the popular types of herbal tea.
Oolong
While only 2 percent of all tea consumption worldwide is from oolong tea, oolong has been linked to benefits such as increasing metabolism. This delicate, sweet and smooth tea has been around since the 16th century. The fermentation and oxidation processes of oolong tea give the leaves a yellow surface with a reddish edge.
Pu’erh (Pu’er)
Pu’erh (pu’er) tea has been cultivated in China since the Han Dynasty (25-220 CE). This aged tea can be made black or green depending on the leaves. It offers a rich and earthy flavor. It contains one-third the amount of caffeine as coffee.
Yerba Maté
Rooibos
A form of herbal tea, rooibos tea is caffeine free and has a lighter flavor due to a lack of fermentation. Try it with fruit or cinnamon.
Loose-Leaf vs. Tea Bags
Preparation
When preparing tea, make sure to use cold, fresh water when beginning to brew the tea. Also, never re-boil old water.
Some teas require being brewed/steeped at a boiling temperature while other flavors would be ruined at such high temperatures. Black, herbal, oolong, pu’erh, yerba maté and rooibos teas should be brought to a boil whereas green and white teas should not.
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