A Guide for True Tea Lovers

ICCA talks Tea Time


Camellia Sinensis! Any idea what this is? Well, I can tell you this much that it is something that most of us need at least once in a day to keep our senses calm & active. Didn’t get yet? I am talking about the humble and good old TEA. The beverage that is admired for its plentiful of health benefits & therapeutic properties has been around since the ancient days. The above mentioned term is the Latin name for the tea plant from where all kinds of teas that we know of come from. And yes, we are going to discuss ‘all things Tea’ in this article.

There are thousands of varieties of tea available each with their own individual characteristics. Among these, the teas that are made from leaf, root, flower or fruit are called herbal teas, and the ones which come from the traditional tea plant are the “true teas”. Even though coming from the same plant, true teas are categorised into four major categories; Black, White, Green and Oolong, based on the level of oxidisation the leaves go through.

Oxidisation is a natural process during which the water evaporates out of the leaves and makes them absorb more oxygen from the atmosphere, resulting in changed colour and flavour of the leaves. So, when it comes to the categorization, the less a tea is oxidised, the lighter it will be in taste and aroma.

White Tea

White teas are the most delicate and healthiest of all types of tea made from the baby leaves and hand harvested with no oxidation at all. To avoid any oxidation process to take place a delicate method of drying is carried out under careful supervision. When brewed properly, at a low temperature and short steeping time, white tea produces fewer amounts of caffeine with delicate flavours and aroma.

Green Tea

Green tea is no alien to us. It is the fastest growing segments of the tea market due to its popularity surrounding the abundant health benefits it has to offer. As a result of minimal oxidisation green tea retains its vital colour and it has a grassy & fresh taste and aroma. To prevent oxidation, the leaves are pan tossed or steamed. It is rich in antioxidants and aids weight-loss.

Oolong Tea

Oolong is a partially oxidised tea with characteristics that stands in between green and black teas. Mature and larger leaves are used to make this tea which has a fruity or flowery taste and aroma. This tea is popularly known as the slimming tea because of its metabolism boosting properties.

Black Tea

Black tea is something which we are all used to and is a fully oxidised one. As we know it is dark brown or black in colour, it has the most robust taste of all the teas and has higher caffeine content. Black tea is rich in antioxidants such as theaflavins and thearubigens which have cardiovascular benefits and can also keep the cholesterol level under control.

Shruti Raj

A simple writer, with hands on experience in Public Relations and Communications. An ardent lover of food with a natural flair for culinary arts, who loves to write anything and everything about food, with a career background of more than half a decade invested in various communication fields. Now being a part of ICCA Dubai Digital Marketing team, she intends to showcase her professional expertise in web & print content development and food photography, and adapt to learn more with the team.

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