For the Chinese, drinking tea for health preservation is a tradition that has been passed down for thousands of years. Chinese tea comes in countless forms and, according to different processing methods, can be divided into six categories: green tea, black tea, oolong tea, dark tea, white tea, and yellow tea. Each type of tea has different health benefits.
1 Green tea reduces internal heat and prevents cancer
Green tea has the longest production history and the most varieties, such as West Lake Longjing, Dongting Biluochun, and Taiping Houkui. Catechins and other polyphenol compounds are widely recognized as key beneficial components in green tea, offering multiple health benefits, including cancer prevention, improved cardiovascular health, weight loss, and protection against ionizing radiation. Additionally, green tea has the highest variety and quantity of vitamins among all tea types. Compared to other teas, green tea has better anticancer effects. Multiple studies have shown that green tea can reduce the risk of tumors in the breast, prostate, lung, oral cavity, bladder, colon, stomach, pancreas, and other areas. 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 it sparingly, while those prone to getting overheated, with a strong and hot constitution, are suitable for drinking it.
The brewing temperature for green tea is best at 85°C. The brewing time should be 2 to 3 minutes. The recommended ratio of green tea to water is 1:50. For tea ware, a porcelain cup or transparent glass cup can be used, and the lid should not be covered during brewing.
2 Oolong tea soothes dryness and aids weight loss
Oolong tea, also known as Qing tea, has both the fragrance of green tea and the rich flavor of black tea. Chinese oolong tea is mainly divided into four categories: Southern Fujian oolong (such as Tieguanyin), Northern Fujian oolong (such as Dahongpao), Guangdong oolong (such as Lingtou Dancong), and Taiwan oolong (such as Dongding oolong). Oolong tea is a semi-fermented tea, with a processing technique between green tea and black tea. In addition to the catechins, tea polysaccharides, and tea saponins commonly found in green and black teas, oolong tea also contains some special functional components. For example, certain varieties of oolong tea are rich in "methylated catechins," which have anti-allergic, anti-inflammatory, antioxidant, liver-protective, and blood pressure-lowering effects. Compared to other teas, oolong tea has better effects on weight loss. From the perspective of traditional Chinese medicine, oolong tea is neutral in nature, helping to clear internal heat, making it especially suitable for autumn consumption to relieve dry weather. The best way to brew oolong tea is to use a purple clay pot or a gaiwan, always with 100°C boiling water, and cover it after brewing.
3 Black tea warms the stomach and protects the heart
Black tea is a fully fermented tea. During processing, tea polyphenols oxidize into theaflavins and thearubigins, and most sugars are hydrolyzed into soluble sugars, resulting in the unique aroma and taste of black tea. Theaflavins are the most important functional components in black tea. Studies have shown that drinking black tea helps regulate the levels of low-density lipoprotein and high-density lipoprotein in human arteries, thereby reducing the risk of cardiovascular disease. Additionally, theaflavins also have antioxidant, anticancer, anti-chronic inflammation, and anti-obesity effects. Compared to other teas, black tea generally has better effects in preventing cardiovascular diseases. From the perspective of traditional Chinese medicine, black tea is warm in nature and has a warming effect on the stomach. People with a cold constitution and the elderly are suitable for drinking warm black tea.
It is best to brew black tea with freshly boiled water, using a similar water-to-tea ratio as green tea, and a brewing time of 3 to 5 minutes. Black tea is best brewed in a glass cup. The method can be the "middle infusion" technique: first pour about 1/10 of hot water into the cup to warm it, then add 3 to 5 grams of tea leaves, then pour water along the wall of the glass cup to brew. Covering the lid when brewing black tea will make the tea aroma stronger.
4 Dark tea warms the body and lowers lipids
Dark tea is a type of tea unique to China, with a long production history and a rich variety, such as Yunnan Pu'er tea, Hunan Fuzhuan tea, Guangxi Liupao tea, Hubei Qingzhuan tea, and Sichuan border tea (Kangzhuan). Dark tea is a post-fermented tea, where a series of complex chemical reactions occur under the action of microorganisms, generating some functional components beneficial to human health. Pu'er tea and Fuzhuan tea are representatives of different types of dark tea in China, with different active components, but both have lipid-lowering effects. Studies have shown that Pu'er tea has health functions such as lowering blood sugar, blood lipids, and antiviral effects, and its lipid-lowering effect may be related to the statin-like compounds it contains; Fuzhuan tea also has a good effect on reducing greasiness and promoting fat elimination, with strong lipid-lowering and weight-loss functions. In addition, dark tea is rich in minerals, with many types present in higher amounts than other teas. Dark tea is warm in nature, helping to ward off cold, making it suitable for people with a cold constitution. Dark tea is relatively simple to brew and can be prepared using a purple clay pot, a Gongfu brewing cup, or a gaiwan.
5 White tea inhibits bacteria and fights radiation
The processing technique for white tea is relatively simple, consisting of only two steps: withering and drying. Due to its unique production method, the finished white tea is covered with fine white down, the buds and leaves connected to the stem, with a natural and elegant form, a silver-white and gray-green color, and a light-colored infusion. According to different picking standards, it can be divided into Baihao Yinzhen, Baimudan, Gongmei, and Shoumei. The chemical composition of white tea is generally similar to that of green tea. According to some related literature reports, compared to other teas, white tea has better antibacterial effects. Additionally, white tea also has good anti-radiation effects. In the United States and Europe, white tea extract is used in the development of facial skincare products. White tea is cool in nature, helping to reduce internal heat and dryness. The brewing method for white tea is generally similar to that of green tea.
6 Yellow tea is suitable for everyone
Yellow tea is usually divided according to the tenderness of the fresh leaves into yellow bud tea (such as Junshan Yinzhen, Mengding Huangya, and Mogan Huangya), yellow small leaf tea (such as Weishan Maojian, Beigang Maojian, and Pingyang Huangtang), and yellow large leaf tea (such as Anhui Huoshan Huangda tea and Guangdong Dayeqing). The main quality characteristics of yellow tea are yellow leaves and yellow infusion—not only the infused leaves but also the tea liquor and the dry tea appear bright yellow, with a clear aroma and a thick, refreshing taste. Currently, research on the health effects of yellow tea is relatively limited. Compared to the cool nature of green tea and the warm nature of black tea, the nature of yellow tea lies somewhere in between, making it suitable for almost everyone. The brewing method for yellow tea is generally similar to that of green tea.