White Tea And Green Tea And Black Tea - How To Classify Teas?

[white tea vs green tea vs black tea]In social relations, many times, we start by offering each other a cup of tea.
And there is nothing better than opening yourself: "Is this tea ...?"
If that is exactly the name of the tea you are drinking, you have definitely scored in the eyes of the person who offers it!

So is it difficult to know the types of tea, especially when I am not a professional?
Below, Salba24h will specifically classify 5 common types of tea, specific in terms in a way that is easy to understand and illustrate.

Green tea

Green tea (green tea) is a type of tea that does not undergo oxidation like black tea and oolong tea. Green tea has many different shapes: long pointed leaves, flat leaves, swirling, vo like gunpowder ...; The color is usually greenish gray, dark green, light greenish-yellow but when brewing tea leaves water for a beautiful bright green color, the tea water is also green or yellowish-green, the taste is slightly acrid.

Green tea is the most popular type of tea in the Orient, becoming a typical culinary culture and also a favorite for many generations. The most typical of Oriental green tea. 


Green tea is processed right after picking tea leaves, only going through 4 stages: picking tea, wilting, crumbling and drying. The key processing technique here is the use of heat to prevent oxidation. For example, the process of making Thai Nguyen green tea, after being picked, is put into a hot pan to wither leaves, when the withered leaves are crushed, then immediately returned to the pan to dry

Green tea is processed by both manual and modern methods. Drying in the sun, stars on pans, baskets, charcoal are common manual methods. Drying in an oven, rotating drum or steaming are common modern methods.


The tea production process above helps green tea retain the amount of caffeine, polyphenols and volatile organic substances in tea leaves. In general, green tea retains many good vitamins, of which vitamin C is only found in green tea, green tea also contains a very rare needle called manganese (oolong tea also has some).

Drinking green tea daily not only refreshes but also helps to filter the kidneys, antibacterial, anti-inflammatory, stabilize blood pressure and prevent cancer.

Oolong Tea

Oolong tea is collectively referred to as the "bar of tea" group, which is a large group of fermented teas ranging from 20% to 80%. This degree of oxidation is reflected in the color of tea leaves as well as the color of tea mixed with green to yellow, amber and reddish-brown

This tea is very popular today because of the variety of flavors. Tea becomes sweeter than green tea, the acrid taste is very soft. It may have a woody, chestnut, floral or fruity aroma, honey flavor ... very attractive.


Oolong tea goes through the most complex processing process of all types of tea, with a full 5 stages. In the stamping and oxidation stage is repeated to create the desired flavor. A successful batch of oolong tea takes at least 32 hours of continuous processing.

In this process, the caffeine in tea leaves binds with tannin to form Tanat caffeine, soluble in hot water to create aroma and help the oolong tea become soft, less bitter (bitter tannin, flavored caffeine. bitter).


Oolong tea not only has a variety of scents that enhance the enjoyment of enjoying tea, but the fragrance of the tea also helps relieve stress and is beneficial for breathing.

Oolong tea with oxidation reactions also produces many beneficial substances. Drinking oolong tea daily is recognized as having the ability to improve resistance, prevent kidney failure, reduce the risk of dental disease and support weight loss and obesity.

Black tea

Black tea (Black Tea) is also known as red tea "red tea". Tea leaves are completely oxidized, so the finished tea is black, aromatic, tea water has a reddish-brown, stronger taste than other teas. While green tea retains its fragrance for only a year, black tea retains its fragrance for many years. That is the reason why China used to trade black tea everywhere in Mongolia and Europe along the Silk Route


Tea leaves are passed through 5 steps of the tea making process, the tea is completely oxidized. Black tea is the only type of tea that does not apply yeast removal technology. The oxidation of tea occurs with chemical reactions, polyphenols reduced by 90% and generated Theaflavin and Thearubigins. If the ratio of Theaflavin and Thearubigins in harmony will produce bright red tea.

The countries that produce the most black tea today are India, China, and Sri Lanka exporting to many European and American countries


Black tea is known for its effects on warming, digestive aid and especially for cardiovascular function.

Black tea is also known for its ability to detoxify because it contains a lot of alkalies that can absorb heavy metals and alkaline organisms, and also settle for resolution. This is good news for users because water and food are now increasingly contaminated.

White Tea

White tea is a kind of tea made entirely of young buds from large-leaf tea grown in high mountains, low temperatures. The ancient Northwest tea area is a suitable condition for making white tea.
Called white tea because there is a hair covering the tea bud, pristine white, beautiful. Tea light yellow, very clear, tea flavor and delicate aroma. Because only tea buds are processed, the important ingredient in the tea is very high, the price of the finished tea is also more expensive than other types of tea (one kilogram of dry tea has to pick a lot of new buds to get).


White tea has the most minimal processing of any tea, simply withering and drying. The purpose of processing restriction is to retain the whitish appearance of white tea, the use of high temperatures can burn the sensitive tea butter.

Today, white tea can be crafted by drying it in the sun. This method takes a long time so tea buds have a fermentation condition of 10-20%, the tea will be yellower. Most of the current tea is dried by machine, so the fermentation is very stable and low, only about 8-10%.


Simple processing helps white tea retain many beneficial substances like green tea. Tea buds are always appreciated for having many important nutrients, the highest vitamins and polyphenols above 37%, theanine is also the highest (theanine is a substance that enhances the feeling of sublimation, also called "air tea" when drinking tea).

White tea is considered to have the ability to limit cholesterol, antioxidant, boost the immune system and prevent cancer cells.

Pu'er Tea

Pu'er Tea is a type of tea cake, made from the leaves of ancient tea trees grown in the northwestern mountains and Yunnan China. Prussia is the name of a town, where the trading center of tea traders, from here tea is transported everywhere, from inland provinces to Tibet, Europe, Vietnam, Burma ...
Pu'er Tea is often pressed into cubes, most commonly in cakes and tablets. Tea water mixed with red or black-brown, the smell of rotten wood, earth, smooth taste, on the surface often has a thin film-like oil drops. Unlike other teas that have to be drunk quickly, Pu'er long as it tastes better.


There are two types of Prussian tea, raw Prussia and ripe Prussian.

Raw Pu'er tea has a simple way of processing, the tea after crating is dried by sun-drying, then bared; Tea yeast still should the tea continue to oxidize during storage. Common Pu Er tea to live for about 10 years to drink will have the best taste, smell smelling frankincense.

After being dried, the Pu Er tea is not immediately packed but undergoes fermentation (piling and composting) for about 30 to 50 days. Pu'er tea after nine years of drinking will have the best taste, the smell of ripe tea, sweet aftertaste.


Pu'er tea is made from big, thick leaves with many micronutrients and high starch content, so the fermentation process takes place completely, creating many beneficial pharmaceuticals.



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