There are four major types of tea available on the world market today: green, black, oolong, and white. Tea is grouped by the leaf’s level oxidation. Black is the most oxidized when white is the least amount.

Black Tea

The most popular variety of tea is black tea. Over 75% of the world’s tea production ends up as black tea. It is also referred to as pekoe or orange pekoe. Black tea is prepared by letting the tea leaves out in the elements and are fermented before they are dried. Although, fermentation reduces the level of antioxidants, black tea has demonstrated considerable health benefits. Black tea does have the highest concentration of theaflavin which is thought to decrease the risk of cardiovascular and disease. A Dutch study found that black tea reduced a person’s risk of stroke while a Saudi Arabian study determined that the tea reduces the risk of coronary heart disease. by about 50%.

Oolong Tea

This variety of tea possesses more antioxidants than black tea. Oolong tea is processed before fermentation is completed, giving it a unique flavor. Oolong contains a high level of polyphenol. This is closely associated with reducing the risk of heart disease many help reduce blood pressure. The prevention of tooth decay is another benefit of this tea.

Green Tea

Over last few years green tea has achieved a level of popularity due to it’s health benefits. This tea is not initally fermented so it retains a high amount of anti-viral and anti-bacterial properties. Green tea is sought to contol high cholesterol levels, infection, and a reduced immune system.

White Tea

The premium variety tea is the white tea. It starts from the youngest leaves of the tea tree. These leaves contain the highest level of antioxidants and associated health benefits. White tea has even found it’s way into the mainstream by being a component of toothpaste because of it’s natural anti-viral and anti-bacterial attributes.

There are many different types of tea on the market today. All of which have some degree of health benefits ranging from prevention of coronary heart disease to helping to keep your teeth clean. Regardless, of the benefits of tea one can still enjoy a cup of tea just for the taste.

Here are the facts about green tea that back up this bold claim that it, indeed, does help you lose weight.

Green tea reduces hunger cravings - According to a University of Chicago study, rats injected daily with green tea extract consumed up to 60 percent less food over the span of seven days.

Fat absorption is inhibited - Green tea contains catechins which a nutritional components that decrease the movement of glugose into fat cells. It may help to regulate one’s blood sugar. High spikes insulin promote fat storage.

Metabolism is increased with green tea - The American Journal of Clinical Nutrition reported on a study that found green tea extract can give a body’s metabolism a “boost”. They also reported that extract increased test subject’s metabolism an average of 4% of a 24 hour period.

Save the number of calories versus coffee-based drinks - Some coffee drinks from popular franchises exceed 500 calories for a single serving. That many calories can be replace by a cup of green tea that, by itself, does not contain any calories. The addition of milk, honey, and sugar obviously increase the calorie count.

Some researchers claim that drinking three to five cups of green tea ad day amounts to 70 calories burned. Calorie consumption can be increased with green tea extract or even green tea trans-dermal patches.

Green tea must be looked at as an addition to a health lifestyle instead of a cure-all.

Darjeeling tea is typically processed as a black tea. This means that it has gone through an oxidation procedure. Darjeeling tea is unlike any other type of tea, because of a spiciness connoisseurs call muscatel, which resembles a grape-like flavor.

Darjeeling tea is harvested, three times a year. These harvests are important because the tea has different flavor for each. The first harvest is called the first flush. The first is during mid-March; the flavor is very gentle with a light color. The second flush is harvested in June and consists of the strongest flavor with an amber light color and muscatel flavor. A third harvest is in the Autumnal flush. This is more muted flavor and typically less delicate.

Annually over 10,000 tons of tea are produced from the estates, or tea gardens in the region. There are approximately 78 estates in the region with the Arya, Castleton, Risheehat, Makaibari, Lingia, Glenburn, and Margaret’s Hope being the most popular.

Darjeeling tea is one of the most demanded blends and often the demand exceeds the supply. Eventhough the region only produces 10,000 tons of tea annually, it is reported that 40,000 tons of tea are called Darjeeling. Blends often consist of up to 50% filler from either lower grade Darjeeling tea or types of inexpensive black tea. Packaging usually denotes the blend ratio.

The Darjeeling tea has such a unique flavor that it is worth the extra money to experience the unblended tea. To ensure that you are buying unblended tea, read packaging and perhaps purchase directly from the region.

Although black tea has dark tea leaves, it gets its name from the deep, brownish-red hued fluid that it produces. Green and white teas are much lighter in color. The same can be said for flavor. Black tea tends to have a much stronger flavor than its counterparts.

One important aspect of black tea is the high levels of caffeine present. One bag can contain between 25 – 110 mg of caffeine. This is the equivalent of a cup of coffee and more than a 12 oz. can of soda. Caffeine can also be considered a health benefit because it allows the brain to focus and concentrate. Energy from the caffeine is another benefit of black tea.

Black tea possesses a wide range of health benefits. It is known to decrease stomach acids which prevent gastritis. Studies have shown that black tea also helps to relieve diarrhea, control cholesterol levels and even prevent tooth decay because of the presence of fluoride.

This bold tea is favored my many regions in the world. Black tea is either single estate or blended. Some major varieties are as follows:

• Assam – Tea from Assam, Northeastern India. It has a rich, malty flavor and is typically drank in the morning.
  
  
• Darjeeling – Renowned as the best of the best in the tea world. It is grown high in the foothills of the Himalayan Mountains. It is a light tea with a grape-like flavor that is enjoyed with large meals.
  
  
• Ceylon Orange – A light, delicate tea from Sri Lanka. It has a distinct flavor and a light golden color. Good for after a meal or mid-afternoon.
  
  
• English Breakfast – This is a strong full bodied tea which is a blend of Indian and Ceylon (Sri Lanka) tea. A true English blend does not contain Chinese tea. This will give a bitter taste.
  
  
• Earl Grey – Another blend of Indian and Ceylon teas which are flavored with the oil of the citrus fruit bergamot. The oil gives the blend a scented aroma and flavor. This is the most popular afternoon tea.
  
  
• Kenyan – A high grade of tea that comes from Africa and is only the top two buds from the tea plant.
  
  
• Lapsang Souchong – A unique Chinese black tea that is dried over burning pine that gives the dried leaves a strong, smoky flavor.
  
  
• Yunnan - A Well region of China that produces dark malty teas and golden bud teas.