BLACK TEA:

Black tea is known in some languages as “crimson tea”, is a highly oxidized variant of tea known for its dark color and strong bitter taste.  Short and long-term consumption can reverse endothelial vasomotor dysfunction in patients with coronary artery disease.

 

GREEN TEA:

Green tea is processed to have minimal levels of oxidation, leaving a lighter taste and green color. Studies have shown that green tea can reduce the risk of cardiovascular disease and cancer and is recommended as an aid for dieting.

 

OOLONG TEA:

Oolong tea is a traditional Chinese tea that is processed to have a medium amount of oxidation, somewhere in the range between Black and Green tea. There is little research into the health benefits of Oolong tea because it is not as popular in the west as Black or Green tea, but is extremely popular in China.

 

 

WHITE TEA:

White tea is processed to allow the leaves to wilted slightly and lose the "grassy" taste of green tea, while undergoing minimal oxidation. Studies show that White tea has more anti-viral and anti-bacterial qualities than Green tea and has more of the amino acid theanine, which has relaxing and mood enhancing properties, than Green and Black teas.