Theteais the most consumed drink in the world after water. Within the universe of tea and infusions, there is enormous wealth in varieties and benefits. Let us break down:

• The origin of tea:It comes from the plantCamellia sinensis. From it the teas derivegreen, black, white, oolong, yellow, pu-erhaccording to their processing.

  • Green tea:Minimally oxidized leaves (heated soon after harvesting to inactivate enzymes). They retain green. Rich in catechins (antioxidants). Taste: vegetable, fresh, sometimes herbaceous or floral depending on varietal. For example: Sencha, Gunpowder, Matcha (dust). Benefits: potent antioxidant, improves metabolism, cardioprotective effects, possible aid in weight control.

  • Black tea:Fully oxidized leaves before drying. Dark color, robust, malicious or smoked taste (e.g. Assam, Ceylon, Darjeeling second flush, etc.). Contains teaflavins and tearubigins (different antioxidants). More caffeine than green (but a cup of tea ~40mg vs coffee ~80-100mg). Properties: mild energy, improves digestion to some by tannins, also cardioprotectors (studies associate black tea with lower risk).

  • Oolong (blue tea):Semioxidized, between green and black. Complex taste, sometimes fruity, sometimes toasted, depends on the level of oxidation. Formosa Oolong, Tieguanyin. Intermediate benefits of both ends, also antioxidants.

  • White tea:Young leaves and barely wilted shoots, zero oxidation. Very subtle (e.g. Bai Mudan, Silver Needle). Content in very high catechines, almost as green. Delicate, sweet taste.

  • Pu-erh (fermented dark red tea):Post-fermented in long processes (added). Earthy taste, unique. It is attributed digestive properties (Chinese take it after fat foods) and to lower cholesterol according to traditional medicine.

  • Yellow tea:Rare, a green-like process with mild controlled oxidation, mild flavor without astringency.

• Infusions (seeds) without caffeine:

  • They do not come from camellia sinensis, but from herbs, flowers, fruits. e.g. chamomile, mint, rooibos (South African red tea, not Camellia ergo without caffeine), hibiscus (Jamaican water), lemongrass, cakes, can

  • Properties: each plant its own (digestive and relaxing chamomile, refreshing and carminative mint, sedative valerian, antioxidant + soothing rooibos, etc.).

  • They are good options for drinking hot without stimulants, child-friendly or night.

• Optimal preparation:Key to taking advantage of flavor and properties:

  • Water temperature:

    • Green/white tea: 70-80°C is ideal. Very hot water burns them, generating excessive bitterness by tannins and destroying sensitive compounds.

    • Black tea/pu-erh/herbal infusions: 95-100°C, freshly boiled water (blacks resist and need to extract well taste).

    • Oolong: intermediate, 85-90°C, depends on whether it is greener or darker.

  • Infusion time:

    • Green: 2-3 min. Long make him astringent.

    • Black: 3-5 min.

    • Oolong: 3 min (and usually allow reinfusions).

    • White: 4-5 min, but at low temp so it does not bitter.

    • Herbal infusions: 5-7 min (flowers/sweet) up to 10 min (ginger root e.g.

  • Amount of tea:~1 teaspoon (2-3g) per cup 200-250ml is standard. Very compressed tea (jasmine pearls, etc.) perhaps a little less.

  • Water quality:Important. Filtered water or weak mineralization draws better flavor. Tap water with chlorine ruins good tea.

  • Utensils:Ideal porcelain or glass teapot so as not to impart flavors (cast iron teapots are good but preheated before, they keep warm; Yixing mud are used for oher.

  • Preheat the cup/tea maker by rinsing with hot water before infusing: this keeps the temperature more stable during the infusion.

  • Do not over-shake or squeeze bags(if you use bags): that frees more bitter tannins. Allow to infuse still.

  • For fine teas in leaf, better wide strainer or teapot with enough space: expanded tea leaves release better flavor.

  • Take at the moment:Green/black teas lose volatile aroma when cooling. Apart from teas with vitamin C (e.g. hibiscus) it is better to take them fresh, not to keep them days (Vitamin C degrades).

• Summary benefits:

  • Antioxidants:Both green and black and others provide polyphenols (EGCG in green) that fight free radicals. Regular consumption is associated with lower cardiovascular risk, certain types of cancer, cognitive improvements. Green catechins have been studied for possible neural, oral antimicrobial protective effect.

  • Caffeine + L-theanine:Tea (especially green) contains L-theanine, amino acid that induces relaxation without drowsiness. Along with caffeine it produces calm alertness, without the nervousness of coffee. That is why many prefer tea for focus.

  • Flavor hydration:At last, a cup of tea is mostly water. It contributes to daily water intake, while comforting.

  • Digestive and others: Black teas pos food help digest fats (tannins), believed. Specific infusions (mind, ginger) with millennial anecdotal evidence for digestion and nausea. Chamomile, lime to relax and improve sleep (not by strong sedation, but by soothing ritual and mild compounds).

  • Zero calories:Teas alone do not have calories (unless add sugar/milk). They are an excellent alternative to sugary drinks. Bitter compounds can even reduce sweet cravings.

• Precautions:

  • Tea tannins can inhibit absorption of non-heme iron. If you are anemic, avoid drinking tea right in vegetable iron foods (e.g. lentils), wait an hour.

  • Caffeine: Take it sparingly if you are sensitive. Although you have less than coffee, drinking 5-6 cups of black tea a day can add up to >300mg caffeine, enough for insomnia or tachycardia in predisposed.

  • Pregnancy: They usually recommend maximum 1-2 cups of caffeinated tea per day (less than 200mg caffeine, same rule as coffee).

  • Rooibos and herbal without caffeine are a good night alternative or for children.

• Gourmet teas:

  • We are talking about "Great Cru" in tea, like wines. For example: Darjeeling First Flush (the "Teaschampagne", delicate muscat); Japanese Gyokuro (umami green, shaded leaves);

  • At ExtraVirgen we sell cans of gourmet tea (e.g. Twinings, Fortnum & Mason, and bulk teas from handcrafted suppliers).

  • We offer tasting sets, to invite you to try different. And accessories (cute teapots, infusers).

  • Pairing of teas: For example, green tea goes well with Asian meals (sushi + sencha, cleans the palate). English Breakfast black tea with salty breakfast (eggs and bacon). Oolong tea with dim sum. Jasmine tea with Chinese food.

  • And trivial: theine=caffeine, they are not different substance, only different historical word.

• Cold brew preparation: Now in summer, it is intended to infuse cold tea for hours in a fridge. It gives a mild, less bitter, very refreshing tea and preserving vitamin C in case of green.

• Fashion infusions:

  • Kombucha (we already cover it).

  • Matcha: fine ground green tea, which is beaten in water. One ingests the whole leaf -> higher concentration of antioxidants and caffeine. Matcha lattes, pastry, etc.

  • Chai: Mix of black tea with spices (cinnamon, cardamom, ginger, clove, pepper) which is boiled with milk and sugar. Indian tradition. Energy-hot effect.

  • Functional infusions (we are already talking about vitaminated drinks, but there are "digestive", "happy dream", etc., with combinations of effect-oriented herbs).

Close your eyes and imagine: Rainy late, a good book, and in your cup a fragrant Earl Grey, with his bergamot note raising his spirits. Or a sunny spring morning, aromatized by a subtle light green Gyokuro in fine porcelain. Tea is more than drinking: it is culture, a moment of mindfulness, and sip health.

Explore our Teas & Infusions section to start or continue your tea-track journey! And remember the old proverb:"Better being deprived of food for three days than tea for one"(Chinese say). It will be because they knew what was being done... 😉