As the saying goes, the right medicine for the right illness. The same principle applies to drinking tea according to one's physical condition. Many friends want to choose the most suitable tea leaves for themselves and their families but struggle with not knowing what criteria to follow. The editor suggests selecting and drinking tea based on the health benefits of different tea types, because having a healthy body is the most important thing!
Green Tea: Reduces Heat and Promotes Health
China has the longest history and the most varieties of green tea production, such as West Lake Longjing, Huangshan Maofeng, Dongting Biluochun, and Taiping Houkui. Green tea is a non-fermented tea. Its appearance is diverse, its aroma and taste have unique characteristics, with clear soup and green leaves, making it very appealing. It is the tea category with the most famous teas and the most extensive research.
Green Tea Benefits:
Polyphenolic compounds like catechins are widely recognized as the key beneficial components in green tea for health, possessing various healthcare functions including cancer prevention, improving cardiovascular health, weight loss, and resisting ionizing radiation. Furthermore, green tea is the tea category with the most variety and richest content of vitamins. Based on existing literature reports, compared to other tea types, green tea has relatively good anti-cancer efficacy. Multiple studies indicate that green tea can reduce the risk of tumors occurring in many parts of the body such as breast, prostate, lung, oral cavity, bladder, colon, stomach, and pancreas. From the perspective of Traditional Chinese Medicine, green tea is slightly cold in nature and helps reduce internal heat. People with a cold stomach should drink less, while it is suitable for those prone to internal heat and those with a dry, hot constitution.
Brewing Method:
Generally, the water temperature for brewing green tea should be 85°C. The brewing time should be 2~3 minutes. The ratio of green tea to water should be 1:50. For tea ware, you can use a porcelain cup or a transparent glass cup. Do not cover the lid while brewing.
Oolong Tea: Moistens Dryness and Aids Weight Loss
Oolong tea, also known as Qingcha, has both the fresh fragrance of green tea and the mellow taste of black tea. China's oolong teas are mainly divided into four categories: Southern Fujian Oolong (e.g., Tieguanyin), Northern Fujian Oolong (e.g., Dahongpao), Guangdong Oolong (e.g., Lingtou Dancong), and Taiwan Oolong (e.g., Dongding Oolong). Oolong tea belongs to the semi-fermented tea category, with processing techniques介于 green tea and black tea.
Oolong Tea Benefits:
In addition to common components like catechins, tea polysaccharides, and tea saponins found in green and black teas, oolong tea contains some special functional components. For example, some oolong tea varieties are rich in "methylated catechin components," which have functions such as anti-allergy, anti-inflammatory, antioxidant, protecting liver cells, and lowering blood pressure. From some related literature reports, compared to other tea types, oolong tea shows relatively good effects in weight loss. From the perspective of Traditional Chinese Medicine, oolong tea has a neutral nature, can clear accumulated heat from the body, and is particularly suitable for drinking in autumn to alleviate autumn dryness.
Brewing Method:
It is best to brew oolong tea with a purple clay teapot or a lidded bowl (gaiwan), and you must use 100°C boiling water. Cover the lid after adding water.
Black Tea: Warms the Stomach and Protects the Heart
China's black tea producing areas are widespread, with many types, generally divided into three major categories: Gongfu black tea, Souchong black tea, and broken black tea. The widespread consumption of black tea lies in its many characteristics: dark brown and oily appearance, rich and sweet aroma, mellow, thick, fresh, and sweet taste, bright red and translucent soup color, and tender, even, red-bright infused leaves. Black tea belongs to the fully fermented tea category. During processing, tea polyphenols oxidize into theaflavins and thearubigins, and many carbohydrate substances hydrolyze into soluble sugars, thereby producing the unique aroma and taste of black tea.
Black Tea Benefits:
Theaflavins are the most important functional component in black tea. Numerous medical studies show that drinking black tea helps regulate the content of low-density lipoprotein and high-density lipoprotein in human arteries, thereby reducing the incidence of cardiovascular diseases. Additionally, theaflavins also have antioxidant, anti-cancer, and preventive effects against chronic inflammation and obesity. Based on existing literature reports, compared to other tea types, black tea generally has better efficacy in preventing cardiovascular diseases. From the perspective of Traditional Chinese Medicine, black tea is warm in nature and has the effect of warming the stomach. It is suitable for people with a deficient-cold constitution and the elderly to drink warm-natured black tea.
Brewing Method:
It is best to brew black tea with freshly boiled water. The amount of water used is similar to that for green tea, and the brewing time should be 3~5 minutes. Black tea is best brewed in a lidded bowl (gaiwan). The specific method can use the "middle投法" (middle投法): first pour about 1/10 hot water into the cup to warm it, then add 3~5 grams of tea leaves, and then pour water along the wall of the glass cup for brewing. Covering the lid when brewing black tea will make the tea aroma more intense.
Dark Tea: Resists Cold and Reduces Fat
Dark tea is a tea category unique to China, with a relatively long production history and rich varieties, such as Yunnan Pu-erh tea, Hunan Fuzhuan tea, Guangxi Liubao tea, Hubei Qingzhuan tea, and Sichuan border tea (Kangzhuan). Dark tea belongs to the post-fermented tea category. Under the action of microorganisms, a series of complex chemical reactions occur in the tea leaves, generating some functional components beneficial to human health.
Dark Tea Benefits:
Pu-erh tea and Fuzhuan tea are representatives of different types of dark tea in China. Their active components differ, but they both have lipid-lowering effects. Current stage research shows that Pu-erh tea has health functions such as lowering blood sugar, lowering blood lipids, and anti-virus; its lipid-lowering effect may be related to the statin-like compounds it contains. Fuzhuan tea also has a very good effect on eliminating fat and greasiness, with relatively strong lipid-lowering and weight-loss functions. Furthermore, dark tea has a rich variety of minerals, and many of their contents are higher than in other tea categories. Dark tea is warm in nature, helps resist cold, and is suitable for people with a deficient-cold constitution.
Brewing Method:
The drinking method for dark tea is relatively simple. You can choose a purple clay teapot, a飘逸杯 (easy cup), or a lidded bowl (gaiwan) for brewing.
White Tea: Inhibits Bacteria and Resists Radiation
The processing technique of White tea is relatively simple, divided into two steps: withering and drying. Due to its unique production method, the finished tea is covered with white hairs, with buds and leaves connected to stems, appearing natural and elegant, with a silvery-white and gray-green color and a light soup. According to different picking standards, it can be divided into Baihao Yinzhen, Baimudan, Gongmei, and Shoumei.
White Tea Benefits:
The chemical composition of white tea is generally close to that of green tea. Based on some related literature reports, compared to other tea types, white tea has relatively good antibacterial effects. Additionally, white tea also has good anti-radiation effects. In the United States and Europe, white tea extracts are used in facial skincare product development. White tea is cool in nature and can reduce internal heat and dryness.
Brewing Method:
The drinking method for white tea is generally similar to that of green tea.
Yellow Tea: Suitable for Everyone
Yellow tea is usually divided into yellow bud tea (e.g., Junshan Yinzhen, Mengding Huangya, and Moguan Huangya), yellow small leaf tea (e.g., Weishan Maojian, Beigang Maojian, and Pingyang Huangtang), and yellow large leaf tea (e.g., Anhui Huoshan Huangdacha and Guangdong Dayeqing) according to the tenderness of the fresh leaves. The main quality characteristics of yellow tea are yellow leaves and yellow soup—not only are the infused leaves yellow, the tea soup is yellow, but the dry tea also shows a yellow brightness. Moreover, it has a clear and pleasant aroma and a thick, refreshing taste.
Yellow Tea Benefits:
Currently, research on the health benefits of yellow tea is relatively limited. Compared to the cool nature of green tea and the warm nature of black tea, the nature and characteristics of yellow tea lie between the two, making it suitable for almost everyone.
Brewing Method:
The drinking method for yellow tea is generally similar to that of green tea.