An ancient beverage spanning cultures, continents, and centuries of history, tea is sipped daily by millions, boasting enthusiasts and admirers just like coffee. It also shares the presence of caffeine, because, let's remember, they are the same thing: in coffee, assimilation is immediate, while in tea it is more gradual. Of the many types available, three main varieties are recognized: green, black, and white. They come from the same plant, Camellia sinensis, but through specific processes, they take shape into products with unique characteristics, far beyond color. Let's see what they are and what the main differences are.
What is Green Tea?
Synonymous with well-being par excellence, green tea is widespread throughout the world, particularly linked to the traditions of China and Japan, where it is part of everyday life and is also the protagonist of famous rituals, such as the famous tea ceremony of the Rising Sun whose main "ingredient" is matcha, a powdered green tea that dissolves in water, rather than being infused. Its peculiar characteristic? The dried leaves retain their green color after harvesting. The withering process, in fact, is partially blocked by inhibiting the enzyme responsible for oxidation through roasting or steaming, thus preserving not only the hue from which it takes its name, but also considerable quantities of organic compounds such as polyphenols, which we know to be powerful antioxidants.
What is Black Tea?
When we think of black tea, our thoughts immediately turn to India and Sri Lanka (known as Ceylon until 1972), former British possessions that helped bring the beverage first to Great Britain and then to the rest of Europe. In this case, the leaves are very dark: after drying, they are fermented, a bit like winemaking, and then dried again: the process takes varying amounts of time, leading to different results in terms of both color and flavor. Finally, black tea can be flavored, giving rise to different types, from the popular lemon and peach teas to the well-known Earl Grey, with bergamot peel, or even blended in blends from different countries, creating selections like those of the English Breakfast, from India, Indonesia, Sri Lanka, and even Kenya.
What is White Tea?
Originally from China, especially from the north-western area of Fujian, which for centuries has been dedicated to the production of some of the finest Chinese teas, including green and black, white tea is obtained from minimal and delicate processing of the shoots and youngest leaves of the plant, covered with a fine silvery-white down: after being hand-picked, they are left to dry first in the sun and then in a room, on bamboo mats or trays: they are not toasted or even fermented, giving the drink a light color and a delicate and elegant flavor, appreciated throughout the country's long imperial history.
What Are The Differences?
The treatments to which the leaves of Camellia sinensis are subjected result in products that are different from each other in many respects. Green tea in the cup appears as a yellow-green infusion with a grassy flavor, and is known for its numerous benefits: stealing the show are catechins, flavonoids with high antioxidant power that help fight cellular aging and prevent diseases related to the heart and nervous system, including an anti-tumor action. Not to mention its purifying, draining and refreshing properties.
White tea is also recognized as a panacea, as it is rich in polyphenols that act against free radicals, counteracting the onset of diseases involving the cardiovascular system, from hypertension to atherosclerosis. It is also an ally for the health of teeth, bones and skin, and sipping it can help lower stress levels.
Both contain theine —the former more than the latter—and therefore should be consumed in moderation, although black tea contains the highest amount —40 mg per 200 ml cup . Of the three, it is the most suitable type to choose in the morning for its energizing effect, with a strong, full-bodied flavor. However, be careful not to overdo it, as it risks potential sleep disturbances and anxiety, due to the stimulating effects of caffeine.
And What About Red Tea?
When talking about red tea, there can often be some confusion: in China, this term refers to the product known in the West as black tea, a reference to the amber hues the water acquires during infusion. However, the same name used for rooibos, improperly known as "African red tea" and present on supermarket shelves, is a different matter.
Why wouldn't it be correct to call it that? Simple, because it doesn't come from Camellia sinensis, but from another plant, Aspalathus linearis, so it's not a tea: the needle-like leaves are fermented and dried, are caffeine-free and contain antioxidants, vitamin C, and minerals: the flavor is pleasantly sweet and can also be consumed in the evening and by children, recommended for its calming and relaxing qualities.
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