The key to a healthy cuppa

As the second-most consumed beverage in the world after water, virtually everyone has enjoyed the wonderful flavours of tea. But few know the differences between types of tea.
All categories of tea - black, oolong and green - originate from the same botanical species (camellia sinensus). The differences arise in the processing. With green tea, any fermentation of the leaf is prevented. Black tea, on the other hand, is fully fermented while oolong is semi-fermented. When the leaf ferments, its composition is altered through oxidisation and many healthy anti-oxidants are lost. With green tea, fermentation is blocked by steaming (Japanese method) or pan-frying (Chinese) the leaf before processing. This means green tea retains healthy anti-oxidants, such as catechins and vitamins C and E. Certain catechins, especially those prominent in green tea, help prevent high blood pressure and tumor growth, lower cholesterol and exhibit antibacterial, anti-viral and anti-allergic effects. With benefits like these, why not enjoy a cup?

Text by raku-cha