What different types of tea are good for?

The different types of teas, most of them originating in China, are used to lose weight, stay awake and combat premature aging, among other wonders and hence their properties are considered medicinal by many naturopaths.

Benefits of different types of teas

The body requests that Chinese infusion with centuries of tradition: tea. The dry black leaves that came to our lands in the hands of the discoverers were so popular that, over the years, the variety on the market grew to the point that buying it often becomes a challenge.

The different types of teas and what are their properties

For this reason, here we show you the properties of some types of tea that you can find in Chile.

White tea

This variety is due to the fact that the orchards are planted in the shade of the mountains, avoiding the generation of chlorophyll.

The main virtue of white tea is that it has a higher number of antioxidants than any other tea, so it fights skin aging, in addition to increasing concentration and promoting the elimination of fat. For this reason, for centuries it was the tea reserved for the emperor and his visits.

Blue tea

It is the middle ground between green and black teas, since its flavor is similar to green, but without that pastoral hint of grass on the palate, while its similarity with the black variety lies in the color, although devoid of that subtle sweetness.

This drink is good because it strengthens the immune system, reduces cholesterol levels and fights high blood pressure, in addition to cleaning the skin.

Yellow tea

Once the yellow tea leaves are collected, they are left to ferment and therefore acquire that color. However, degradation contributes to the yellow leaves exhaling more aroma when they come into contact with water.

The contribution that yellow tea makes to the body consists of folic acid and vitamins B, B1, B2 and C, along with slowing down cellular aging and preventing vision problems. However, yellow tea stains the teeth so it is recommended to wash them every time it is ingested.

Kukicha tea

The green tea branches remain in the plant for three years to give rise to the kukicha type, whose leaves and stems are fire-roasted to obtain a smooth infusion with a slight nutty flavor.

Its virtue lies in the fact that, as it is longer in the plant, it has a greater amount of minerals, among which calcium stands out. In addition, it has revitalizing and diuretic effects, along with serving as eye washes in case of conjunctivitis.

Pu-erh tea

Centuries ago, its consumption was limited to the Chinese nobility because to make it the leaves are kept for between two to fifty years in copper vessels, a process that gives the pu-erh its reddish color and a strong flavor that leads to drinking it slowly, just like a wine.

The consumption of pu-erh tea favors the digestion of foods rich in fat, lowers cholesterol, balances the liver metabolism and strengthens the immune system.

Rooibos tea

Rooibos tea is taken from the bush to which it owes its name, so it is not actually tea since the latter comes from the camellia sinensis, but it is traded as such due to its resemblance to tea leaves.

Rooibos is beneficial for health because - having less caffeine than its counterparts - it contributes to the relaxation of the nervous system, in addition to relieving colic in young children.

Chai tea

This drink is born from the dispute between the Chinese and the English for the sovereignty of tea. Tired of the conflict, the British decided to inaugurate plantations in colonial India, the birthplace of chai tea. Its difference from the traditional infusion is that it contains ginger, cinnamon, cloves and ginseng, giving it a sweet and refreshing flavor at the same time.

Chai tea is credited with anti-cancer virtues, reducing flatulence and reducing the effects of Alzheimer's disease.

Earl Gray Tea

Earl Gray tea owes its name to the fact that it was the preferred variety of Count Gray, who popularized it during the nineteenth century thanks to the gift of a Chinese who, according to the story, his son was rescued from the waters by the men of the names of the British nobleman. In this way Gray became fond of the mixture of black tea and bergamot oil.

Earl Gray has the bitterness of black tea with citrus overtones and an intensified aroma thanks to the bergamot peels. Along with this, it is popular thanks to its effects against anxiety, depression and the fight against colds.

Lapsang Souchong Tea

This is a darker liquid than the rest of the teas because it is smoked black tea leaves, which also intensifies its aroma. The idea of drying it with smoke is due to its origin from very high mountains where the sun's rays arrive in a tenuous way.

Lansang Souchong tea is recommended to accompany cheeses or salty foods, as well as being a good diuretic and helping to reduce cholesterol.

Black tea

Black tea is the most famous in the West and its name is due to the fact that when the boiling water has not yet been poured on the leaves, they are black. However, the Japanese call it red because of its hue once prepared.

Apart from the differences in angles on the coloration of the drink, black tea is classified into three categories: Ceylon, Assam, and Darjeeling, the latter being considered the best quality by the English. Finally, black tea is a diuretic, antioxidant, and stimulant, almost like a cup of coffee.

Green Tea

The color of green tea is due to the fact that it is picked while it still contains chlorophyll and is then quickly dried. In addition, it is the second most popular variety of tea in the world, whose name in China depends on the region where it was extracted, while in Japan the grade refers to the way it was collected.

Green tea is a vessel dilator, which increases alertness when the mind no longer wants war. This variety of tea also has diuretic properties and a high concentration of fluoride, which helps to preserve dental health.

Red tea

The dried leaves of red tea have reddish tones because it is dried in copper pots and its value in the market depends on how long it has been processed, a factor that fluctuates between two and fifty years.

The great virtue of red tea is its ability to increase metabolism, which aims to lose weight quickly, along with detoxifying the body and lifting the mood. However, it should not be used by pregnant women, children and people with prolonged medical treatments due to its effects on the chemical reactions of cells.