Tea leaves undergo a process of oxidation: oxygen is the key that helps transform a Camellia sinensis leaf into a delicious infusion powder, as we will see shortly. Today we focus on the difference between black tea and white tea, with their characteristics and benefits.
• Black tea
Black tea, we dare say the most classic of teas, comes from the mature leaves of the plant. The oxidation process is quite long, so that the typical dark color is generated. Black tea contains theine, a stimulant similar to caffeine that is able to give energy and a good mood: this characteristic makes tea one of the most popular drinks at breakfast. Black tea is also a good source of polyphenols, natural antioxidants. Some research suggests that black tea is useful for preventing cardiovascular diseases and that it improves concentration, which makes it a useful drink for students. Black tea also has a protective function against type 2 diabetes and lung cancer. Its flavor is strong and decisive and in many countries it is enjoyed mixed with milk.
• White tea
If black tea, dark and strong, comes from large and mature leaves, white tea comes from the youngest leaves of the tea plant. The light color is also a consequence of the processing: the leaves are oxidized for only a short period of time and then immediately dried. White tea is the “rawst” of teas. White tea, like its black relative, is rich in polyphenols that help slow down cellular oxidation. It also contains theine, useful for energy and memory, but above all it contains substances that help protect the skin, reduce stress and ensure more restful sleep. The flavor of white tea is very delicate compared to that of black tea, making it appealing even to those who do not like very strong infusions.
The differences between the two teas, apart from the taste, are not too noteworthy: both preparations are excellent for health and can be drunk every day. In any case, white tea contains more antioxidants than black tea, and at the same time it is lower in theine: this is why people who are a little sensitive may prefer this variety and consume it even in the afternoon.
The ideal preparation method also differs depending on whether the tea chosen is white or black. For the dark variety, it is advisable to use boiling water, with an infusion time of three to five minutes. For white tea, you should always let it infuse for three to five minutes, but boiling water should not be used: the flavor of this very delicate drink could be altered by water that is too hot. The ideal temperature for preparation is around eighty degrees: for those who do not have a thermometer, just remove the water from the heat a little before it boils.
