It is a type of tea in which the leaves are collected fresh and then dried, without undergoing any oxidation. It is the most consumed tea in Asian countries.
I usually drink green tea during the first half of the day, mainly between breakfast and lunch due to its more “fresh and light” taste, although sometimes I have also taken it during lunch instead of water.
It is a type of tea in which the leaves are allowed to rust a little before being picked and dried. This is the tea that brings more benefits and, therefore, is also the most expensive; but I will talk about this later.
One of the main advantages of white tea is its soft taste, which makes it easy to drink no matter how long you leave it in infusion. For this same reason I don’t have any specific time to take it, I just drink it when I feel like it.
It is the type of tea that more oxidation suffers from all of them before its collection and drying, and due to this is its stronger flavour and its greater content in theine. This tea is the most commonly consumed in Europe.
It is certainly one of my favourites and I never skip it in the afternoon along with some sweets. Yes, the one I drink at teatime. Although sometimes I also take it at breakfast accompanied by some milk.
This tea is between green and black in terms of oxidation, which gives its leaves the blue tone by which it is given its name. It is classified as semi-oxidized tea and is very popular in china.
I must admit that I have not taken it too much; in fact it is not even present in my tea pantry. But whenever a bar or cafeteria has it available, I ask for it, perhaps out of mere curiosity. It has a similar taste to white, although slightly stronger.
This tea is also called Pu-erh, in reference to the Chinese region from which it comes. It is a most unusual tea since its leaves are not infused fresh like the rest, but have to undergo a fermentation process that can last up to 60 years.
I am not a huge fan of red tea despite all the benefits it brings. It seems to me that it has a difficult taste and that it is complex to prepare it perfectly to get the best of it. Having said that, I hardly take it except on very special occasions.
It is a typical South Indian drink consisting of a blend of teas, spices and aromatic herbs.
It has an intense but pleasant taste, yet I prefer the Chinese tea and whenever I have had it has been at breakfast.
Rooibos and Infusions
These are drinks made after boiling certain herbs. There are hundreds of different infusions, each with its own benefits. But they are NOT tea because they DON’T come from the tea plant and DON’T contain theine.
Which is your favourite?