Examine.com explains the different processes and advantages to our common tea options. As always their posts provide the scientific support references. My summary would be:
- Most Teas we drink are are derived from Camellia Sinesis (green, black, white, oolong and pu-erh).
- Catechins are flavonoids which carry the most of the health benefits
- White tea tends to be higher in catechins by weight, but when content is equal green tea has more anti-oxidant potential.
Overall, green tea is the ‘basic’ tea that is enzymatically inactive and non-oxidized. White tea and Oolong tea are partially oxidized, but Oolong is still enzymatically active. Black tea is fully oxidized and enzymatically active. Pu-erh tea is fermented and quite unique from the other teas.
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