Introduction of tea types

The leaves of this tea are black and a more colorful tea is prepared from it than other types of tea. This type of tea has a high consumption worldwide. This type of tea is usually used in tea bags. The leaves of this tea are completely dry and dark, tending to brown and black. The reason this type of tea is dark is the higher oxidation that occurs during the processing and production of tea leaves.

In the production of this type of tea from camellia sinensis leaves, less oxidation is used than black tea; Hence, the leaves of the produced product are light green. For this reason, this type of tea has more antioxidants and vitamins than black tea, and its taste is less bitter than black tea.

The properties of Oolong tea are something between black tea and green tea. In this tea, due to its special 80% oxidation process, most of the antioxidants are lost. It should be noted that each time the leaves of this type of tea are brewed, a different taste and aroma is obtained.
This tea has high oxidation and has a taste between black tea and green tea. You can brew this tea several times. By brewing this tea correctly, its good taste can be clearly felt every time.

This tea has the lowest amount of oxidation and is very pleasant in terms of taste and aroma. Sometimes dry air flow is used to dry this tea. This type of tea is usually used to prepare mixed and fruit teas. The best type of white tea is obtained from "Sinensis" buds. Immediately after picking the newly grown leaves and buds, they are steamed or heated to stop its oxidation. After this stage, the leaves are dried. White tea has more caffeine than camellia sinensis family teas.