Difference between Herbal Tea & other types of Tea
- Herbal Teas (Tisanes): Herbal teas are different from white teas, as they do not come from the Camellia sinensis plant. Instead, they are made from an infusion of herbs, fruits, flowers, spices, or other plants and are basically caffeine- free.
The flavor for these popular teas vary widely and can be fruity, floral, spicy, or earthy, depending on the ingredients used.
Many culture are aware of the ancient remedies that involves the use of herbal teas, as they are well known for their potential health benefits.
For example, chamomile is often consumed for relaxation and better sleep, while peppermint is used for digestion. To make tea with herbs, keep in mind that they are not processed like white tea and needs to be steeped in hot water to infuse their unique flavors and nutrients naturally.
White teas: White teas however, are made from young leaves and undergo minimal processing compared to herbal teas. All white teas come from the camellia sinensis plant, and includes green tea, black tea, oolong tea and white tea. These teas have a delicate and subtle flavor profile and often have a slightly sweet, light, and nuanced taste. The Clear color associated with white tea is due to the fact that they are not oxidized at all, compared to other teas. The delicate nature of white tea is far from delicate, and most often contains powerful antioxidants and polyphenols that are well known for their healing benefits.
Green tea: This type of tea has gain popularity for its health and weight loss benefits due to a catechin found in it called epigallocatechin-3-gallate (EGCG). Their oxidization process is different, where the leaves are oxidized a bit longer than white tea and are steamed or pan-fired shortly after they are harvested. This important step halts the natural oxidation process, preserving the green color and fresh, grassy flavor of the leaves. Popular types of green tea include Sencha, Matcha, and Gunpowder (rolled leaves), each offering a unique taste experience.
Oolong tea: Oolong teas falls between green and black tea on the oxidation scale. Its partial oxidation creates a more intricate and darker infusion. The level of oxidation varies, giving oolong a wide range of flavor profiles. This means an oolong tea can exhibit characteristics closer to either green or black tea, depending on its processing. As a result, oolong teas can yield liquors ranging from a greenish-yellow hue to a deep amber.
Black Tea: The oxidization process is a crucial step in the production of black tea. After the leaves are harvested, they are withered, rolled, and then left to oxidize fully. The extended oxidization process causes their leaves to darken fully, and transforms catechin found in green to to compounds called theaflavins and thearubigins. Results from this process is the reason why this tea has a dark amber color and contributes to the bold and robust taste.
