Tea is one nutritional beverage that contains virtually no calories unless sugar and/or milk are added. It is also the most consumed beverage on a par with water and can therefore easily be used as a substitute to other more fattening drinks.
Although originating from China, the plant from which most Chinese teas are made from is now being cultivated in over 30 countries with the major producers being Japan, Taiwan, Sri Lanka, Kenya, Indonesia, and India.
While there are four major types of teas namely the white, green, Oolong, and black tea, they are all however derived from the same Camellia sinensis plant
However, the term “green tea” has been used to synonymously refer to virtually all Chinese teas despite their varied classification notwithstanding that they originate from the same plant source. So why it is common for most people to refer to most weight loss tea as simply being green tea, it is however important to understand that their different classifications have a lot to say about the actual nature and properties of each of these teas.
The differences between these four tea types can be said to be a function of their different processing procedures which mostly has to do with the length of time the tea leaves are allowed to “ferment” or “oxidize”. This is so because despite the fact that the basic processing concepts remain the same globally, the way of handling and processing the buds and leaves of the plant after harvesting varies from country to country.
This can be said to be most delicately and least processed tea in the world. It is made from leaves that are picked before they are fully open, when the buds are still covered with fine, white hairs which give it the white look.
It is essentially made from young leaves that are not fermented at all as they are simply harvested, cleaned, dried and packaged. It does not have the grassy taste of green tea but has a rather mild flavor and natural sweetness.