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To keep that green appearance, the leaves for green tea are “fired” as the first step after they are picked off the plant. A tea is “fired” by subjecting the tea leaves to a brief period of high heat to neutralize the enzymes that enable oxidation. Other types of teas go through the firing process, but green tea is the only one that goes through it as the first step.

Pu-erh Teas (Fermented Teas)

The loose tea is individually measured for use, allowing for flexibility and flavour control at the expense of convenience. Strainers, tea balls, tea presses, filtered teapots, and infusion bags prevent loose leaves from floating in the tea and over-brewing. A traditional method uses a three-piece lidded teacup called a gaiwan, the lid of which is tilted to decant the Tea Spins casino tea into a different cup for consumption.

How Do Black and Green Teas Differ?

Like puer, it is often made gongfu style to yield many steepings, but it’s versatile enough to cooperate with your favorite tea steeping method. It is typically described as “partially oxidized tea”, which is not wrong, but it’s not a complete picture. Beverages we call “herbal tea” – peppermint, rooibos, chamomile, etc. – are not from the Camellia sinensis plant. Beyond its cultural significance, tea also offers numerous health benefits. Whether you’re looking for a morning energy boost, an afternoon refreshment, or an evening wind-down, there is a perfect tea to complement every moment of your day.

For Digestion & Gut Health 🩺

You can serve it hot, or make a pitcher of home-brewed iced tea during warmer months. A big part of these likely come from the caffeine content of the drink. Yerba mate has a deep and intense taste, and it is a caffeinated tea too.
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• The residual amount of the chemical after processing is minimal to none, and no research has shown negative health effects.

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• In 1848, Robert Fortune was sent by the East India Company on a mission to China to bring the tea plant back to Great Britain.
• The tea is also popular in Japan, and it is relatively easy to find around the world.

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• In Mongolia, tea bricks were ubiquitous enough to be used as a form of currency.

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• The addition of milk to tea in Europe was first mentioned in 1680 by the epistolist Madame de Sévigné.

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• Western tastes, however, favoured the fully oxidized black tea, and the leaves were allowed to oxidize further.

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Is it Safe to Eat the Tea Leaves or the Inside of a Tea Bag?

• The other way of making tea is the Unorthodox method, of which the most common type is CTC (crush-tear-curl).
• Regarding its taste, the tea is earthy and tastes like toasted rice.
• The liquor is pale or yellow in colour, as in green tea, and has a unique malty, or smoky, flavour.

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• The Chinese tea plants he brought back were introduced to the Himalayas, though most did not survive.

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• For those sensitive to caffeine, rooibos has the benefit of being caffeine-free.

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• We hope this brings some clarity to understand and further enjoy the different types of tea you may encounter.

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The tea plant grows best in loose, deep soil, at high altitudes, and in sub-tropical climates. So, in short, “tea” is anything derived from the Camellia sinensis plant. Anything else, while sometimes called “tea”, is more accurately referred to as an herbal tea or tisane. These blends often feature teas from the Assam region of India, Ceylon teas (Sri Lanka) and African teas since they tend to have brisk, earthy characteristics. The small particle size will make sure the cup steeps up strong and full-bodied quickly and deliver as much of its caffeine into the cup as possible. It is a popular drink and since it’s non-caffeinated, it’s a good match for those looking for a caffeine-free option.

Essiac Tea

Like any other tea, the amount of caffeine in your cup is primarily dependent on how hot you steep it and how long you steep it. Yes, because all tea comes from the Camellia sinensis plant, it all contains (roughly) the same amount of caffeine. We’ll explore the 10 major categories of tea, such as green tea, black tea, and oolong tea, which serve as broad categories of tea classification. Again for a various amount of time depending on the final type of tea desired.

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• Studies showing this association with tea have been largely in Asia and the Middle East.

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• It is typically described as “partially oxidized tea”, which is not wrong, but it’s not a complete picture.
• There is less evidence in Western populations, where beverages including coffee and tea are usually consumed at more moderate temperatures.

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• Tea blending is the combination of different teas together to achieve the final product.

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• Only the top 25 to 50 millimetres (1 to 2 in) of the mature plant are picked.

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• In Britain and Ireland, tea was initially consumed as a luxury item on special occasions, such as religious festivals, wakes, and domestic work gatherings.

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This will determine if the tea is to be white, green, black, oolong, etc. The leaf is ‘Rolled’ within the rolling room which is designed to break open the cells of the plant – thus releasing the flavors. Undergoing the minimal of a manufacturing process of all teas, white tea has a very delicate taste and aroma. The liquid is then poured through a strainer over a cup which catches the leaves, (or retained in the small bags). If unopened, tea will last about one year beyond the “best by” date. The flavor is your best guide to determining how long to keep a tea in your cupboard.