Hot tea: varieties, beneficial properties and blend
Hot tea: varieties, beneficial properties and blend. One of the most widespread and appreciated drinks in the world, throughout the centuries and cultures, tea differs in the varieties and manufacturing processes that determine its colour, aromatic notes and nutritional properties. The most common varieties of tea that we find on our tables come from the most disparate corners of the world.
VARIETIES OF TEA AND THEIR BENEFICIAL PROPERTIES
BLACK TEA: This variety with a high theine content is typical of the Indian region and African countries. The dark color of the tea leaves is due to the fermentation process they undergo. Black tea is often used as a base for flavored teas; among the varieties we find Ceylon and Assam. Some studies have highlighted a positive effect on health, in the prevention of diseases such as diabetes and stroke.
GREEN TEA: This type of tea does not involve fermentation, which is why the leaves retain their green color. Some varieties such as the Japanese Sencha and Matcha retain marine scents. China and Taiwan are two regions where the cultivation of this tea is widespread, and this makes it the most widespread drink in Asia. It has a reduced theine content. Rich in antioxidants, it has high remineralising and digestive properties.
RED TEA OR ROOIBOS: Of African origin, in particular from the South African region, rooibos tea does not derive from the tea plant, but from the plant of the same name, whose leaves are dried. Naturally free of theine and tannins, it is a particularly sweet tea. This variety also has a high antioxidant power and is rich in trace elements.
WHITE TEA: White tea is a particularly valuable variety, as the time frame for harvesting is very short. This variety undergoes a very simple process, which only involves drying the buds. The aroma is extremely delicate. The particular manufacturing process ensures that the properties of the tea remain intact and this makes it a very healthy tea.
THE OOLONG: Coming from China and Taiwan, oolong tea comes from the drying and partial oxidation of tea leaves, and is also called semi-fermented tea, since the process is interrupted when the tea leaves start to change color. The variation in the degree of oxidation gives rise to teas that are very different in aroma and properties.
TEA AT THE TABLE: PERFECT COMBINATIONS
Contrary to what we are used to thinking, hot tea does not combine adequately only with sweets, but as already consolidated in other cultures such as the Asian one, also with savory foods as an accompaniment to a real meal. As regards pairings, it is good practice to respect a certain balance between foods and drinks, so that the flavor of one does not prevail over the other, but that they harmonize and support each other.
The full and robust aroma of black tea therefore combines best with dishes with a strong flavor such as meat and cheese, while green tea goes well with fish-based dishes thanks to the vegetal aftertaste and marine notes. Desserts or fruit, on the other hand, give their best with bergamot or citrus flavored teas, such as Earl Grey. White tea, on the other hand, is so delicate that it is difficult to pair, except with dishes with a weak flavour, such as simple basmati rice.
Oasi's has always paid particular attention to the selection of fine tea varieties, and alongside the more classic varieties, both filter and leaf, it has developed a series of flavored teas by mixing top quality ingredients and in surprising combinations. Discover them all!
Tea in filter >
Infusions and leaf teas >
Doge's pyramid tea >"
