Pu-erh, oolong, white, green and black tea: comparison, benefits for the body

Not tea, but camellia

Many drinks are called tea, but we are now talking about the classic one – the one made from the Camelia sinesis plant, a shrub native to China and India. The most popular types of tea are obtained from its leaves: black (in China it is called red), green, white, oolong and puer. They all contain polyphenols, antioxidants that have been shown to reduce the risk of cancer and diabetes, and also to strengthen the cardiovascular system.

In addition, tea contains caffeine in the form of theine, a compound of caffeine and tannin. Taine also invigorates, but its effect on the heart and nervous system is milder and does not accumulate in the body.

The third magic ingredient in tea is L-theanine, an amino acid that boosts brain activity, helps fight stress and reduce depression. And in combination with theine, L-theanine helps a person to think clearly and be more efficient at work.

The amount of nutrients and vitamins depends on the degree of fermentation of the tea.

The most antioxidants are found in green and white tea, less in black and pu-erh tea.

Green tea – for the heart

For the production of green tea, only 2-3 top leaves are plucked from a tea bush and processed almost immediately after harvest, until they have lost their freshness. Processing is minimal: the leaves are steamed, rolled and dried. Tea leaves begin to oxidize (ferment) in the air as soon as they are plucked. To stop this process, green tea is steamed immediately after harvest. The leaves are fermented by 5-10 percent, which means that the drink obtained from them contains the maximum benefit.

The properties of green tea are well studied, its benefits are scientifically proven. It contains flavonoids that slow the growth of certain types of cancer cells, resist stress, reduce the risk of Parkinson’s and Alzheimer’s, strengthen blood vessels and normalize cholesterol levels. People who drink a cup of green tea a day have been shown to have a 10 percent lower risk of heart problems.

But we must remember that green tea is the most invigorating of all types, and you should not drink it before bed.

Black tea – from poisoning

The leaves of this popular drink in Russia are subjected to a rather serious processing: first, they are wilted to remove excess moisture, then they are rolled up. At this stage, oils and juices are released from the leaves, which give the black tea a special aroma. Next, the rolled leaves are laid out in layers for fermentation. At the same time, tannins are released, which give the drink a tart taste. And at the end, the resulting infusion is completely dried.

Black tea contains many thearubigins and theaflavins, which are formed during fermentation. These compounds are no less effective antioxidants than green tea polyphenols, they lower the level of “bad” cholesterol. In addition, black tea has strong bactericidal and astringent properties, which helps with food poisoning.

And research has shown that drinking two cups of black tea a day can reduce your risk of stroke by 21 percent.

White tea – for cancer

For the production of white tea, the buds and the most delicate leaves are harvested from the bush, due to which the resulting drink has the mildest taste. In addition, the leaves are minimally processed: the whole process takes place on the day of collection. Leaves do not crush or curl, this avoids bitterness during brewing. After collecting, the leaf is slightly dried in the sun or in the shade to remove excess moisture, then dried in the sun, sorted – and the tea is ready.

White tea is called the tea of ​​youth and health. Due to minimal processing, it retains the maximum concentration of antioxidants, vitamins and nutrients.

One study found that white tea has more cancer-fighting potential than other types of tea.

In addition, white tea is beneficial for diabetes.

Oolong – for immunity

For the production of oolong, juicy ripe leaves collected from mature bushes are used. According to the fermentation method, oolong is an intermediate variant between green and black. It is called semi-fermented: not the entire sheet is oxidized, but only the edges and part of the surface. This can be seen from the leaf in the tea leaves: the edges are noticeably darker than the core. It is believed that oolong tea combines the bright aroma of green tea and the rich taste of black.

Real oolong tea always consists of whole leaves; there should be no crumbs, dust or broken leaves in it. It is important – there is no good oolong in bags, it is always only in the form of tea leaves. Only such oolong tea retains its beneficial properties.

Oolongs contain a large amount of essential oils and more than 400 types of vitamins and compounds useful for the body. According to research, antioxidants from oolong significantly reduce cholesterol levels, and manganese, which is also included in such drink, strengthens the immune system. In addition, nutritionists advise drinking oolong for weight loss.

Puer – for slimness

Pu-erh is a very special type of tea called post-fermented. It is made from mature leaves, which, after being harvested, are processed to the level of green tea (wilted and rolled), after which a complex and lengthy fermentation process begins with the help of special microorganisms, due to which the chemical composition and taste of the tea greatly changes.

Pu-erh is of two types – sheng and shu. The difference in fermentation technology: sheng pu-erh (green, raw) is made according to an old technology: after several weeks of drying, the raw material is pressed under steam, and the tea is ready. Shu pu-erh (black) is made by an accelerated fermentation method, which was invented only in the XNUMXth century. The tea leaves are collected in heaps, sprinkled with water and covered with a cloth. From humidity and high temperature, the fermentation process begins with the participation of molds. The process of making shu pu-erh takes at least a year. Then the resulting tea is dried and sold in loose or pressed form.

Puerh is a unique weight loss aid. This type of tea has the ability to break down fats, speed up metabolism and normalize metabolism. It is also capable of lowering cholesterol and blood sugar levels and helps in the prevention of cardiovascular disease.

Puerh is incredibly invigorating and is a great substitute for coffee.

What’s in the bottle?

Bottled tea usually comes in two flavors: black and green. Producers who really care about their reputation take this business seriously: they make the drink from real tea leaves. First, the leaves are processed to the desired state, and then a concentrate is prepared, from which tea is obtained: it is infused at a temperature of 40 degrees, and then pasteurized.

“A little sugar is added to iced tea and only natural flavors, no artificial additives,” say the experts at Nestea.