DIFFERENT VARIETIES OF POPULAR TEA:
EARL GREY
http://www.tea.co.uk/news-article/a-grey-area:-all-about-earl-grey
Traditionally, Earl Grey is a blend of black China teas treated with natural oils of the Bergamot citrus fruit, which gives the tea a distinctive perfumed aroma and flavour. Legend has it that the tea was created in honour of Prime Minister, Charles Grey (the 2nd Earl Grey) who had helped rescue the drowning son of a Chinese mandarin while on a diplomatic mission. The mandarin was so grateful that he presented the Earl with the blend in 1803 - but documents have revealed that the Earl never even set foot in China! Realistically, it's more likely that the Earl received a gift of China tea flavoured with the distinctive bergamot flavour - and it become known as his eponymous blend.
Another claim to the tea's creation comes from Jacksons of Piccadilly - Lord Grey apparently gave the recipe to the firm in 1830 and they claim to be continuing to make the original blend today.
Originally made from black China teas (especially the Keemun variety)Earl Grey gets it's unique, citrus flavour from the addition of oil extract from bergamot fruit - a relation of the orange. Bergamot are indigenous to South East Asia and are also grown in Italy as a commercial crop. According to Master Tea Blender Alex Probyn, "there are many different grades of bergamot that can be used to flavour the tea so consumers shouldn't assume one brand will taste the same as another". Depending on the blend you could be drinking tea containing oil, granules or spray from the fruit, but as long as the flavouring imparts enough strength to the tea and has plenty of longevity, you'll always have a delicious cup.
Alex Probyn, Master Tea Blender points out that "although Earl Grey was traditionally based on a Chinese tea - which can often provide an earthy character that tempers the citrus character provided by bergamot - for a more light and delicate flavour a Sri Lankan Uva - with natural citrus top notes - can (also) be perfect".
GREEN TEA
http://en.wikipedia.org/wiki/Green_tea
Green tea is made solely from the leaves of Camellia sinensis that have undergone minimal oxidation during processing. Green tea originates in China and has become associated with many cultures throughout Asia. It has recently become more widespread in the West, where black tea is traditionally consumed. Many varieties of green tea have been created in countries where they are grown. These varieties can differ substantially due to variable growing conditions, horticulture, production processing, and harvesting time.
Over the last few decades green tea has been subjected to many scientific and medical studies to determine the extent of its long-purported health benefits, with some evidence suggesting that regular green tea drinkers may have a lower risk of developing heart disease and certain types of cancer. Although green tea does not raise the metabolic rate enough to produce immediate weight loss, a green tea extract containing polyphenols and caffeine has been shown to induce thermogenesis and stimulate fat oxidation, boosting the metabolic rate 4% without increasing the heart rate.
According to a survey released by the United States Department of Agriculture in 2007, the mean content of flavonoids in a cup of green tea is higher than that in the same volume of other food and drink items that are traditionally considered of health contributing nature, including fresh fruits, vegetable juices or wine. Flavonoids are a group of phytochemicals in most plant products that are responsible for such health effects as anti-oxidative and anticarcinogenic functions. However, based on the same USDA survey, the content of flavonoids may vary dramatically amongst different tea products.
OOLONG TEA
http://en.wikipedia.org/wiki/Oolong
Oolong (simplified Chinese: 乌龙; traditional Chinese: 烏龍; pinyin: wūlóng) is a traditional Chinese tea (Camellia sinensis) produced through a unique process including withering under the strong sun and oxidation before curling and twisting. Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties. The degree of fermentation can range from 8% to 85%, depending on the variety and production style. This tea category is especially popular with tea connoisseurs of south China and Chinese expatriates in Southeast Asia, as is the tea preparation process that originated from this area: gongfu tea-making, or the gongfu tea infusion approach.
In Chinese tea culture, semi-oxidised oolong teas are collectively grouped as qīngchá (Chinese: 青茶; literally "teal tea"). The taste of oolong ranges hugely amongst various sub varieties. It can be sweet and fruity with honey aromas, or woody and thick with roasted aromas, or green and fresh with bouquet aromas, all depending on the horticulture and style of production. Several subvarieties of oolong, including those produced in the Wuyi Mountains of northern Fujian and in the central mountains of Taiwan, are among the most famous Chinese teas.
Different varieties of oolong are processed differently, but the leaves are formed into one of two distinct styles. Some are rolled into long curly leaves, while others are 'wrap-curled' into small beads, each with a tail. The former style is the more traditional of the two.
The name oolong tea came into the English language from the Chinese name (Chinese: 烏龍茶), meaning "black dragon tea".
ENGLISH BREAKFAST TEA
http://en.wikipedia.org/wiki/English_Breakfast_tea
English Breakfast tea is a traditional blend of teas originating from Assam, Ceylon and Kenya. It is one of the most popular blended teas and the most common form of British tea culture. It was initially known simply as Breakfast Tea, and was popularised by Queen Victoria.
English breakfast tea is a black tea blend usually described as full-bodied, robust, and/or rich, and blended to go well with milk and sugar, in a style traditionally associated with a hearty English breakfast.
The black teas included in the blend vary, with Assam, Ceylon and Kenyan teas predominating, and Keemun sometimes included in more expensive blends. Common brands of English breakfast tea include Twinings, Dilmah, Taylors of Harrogate, Ahmad Tea, Qualitea, Darvilles of Windsor and supermarket brands.
The name "English breakfast" can be misleading to British nationals staying in North America, since many of the most popular brands of English tea bags (including Tetley, PG Tips and Yorkshire Tea) do not contain fermented teas (like Pouchong) and are more often a mixture of Indian or African leaves (often tips) that might be labelled as "Orange Pekoe" in North America.
http://www.livestrong.com/article/286916-what-are-the-health-benefits-of-english-breakfast-tea/
English breakfast tea is a combination of several varieties of black tea. Its taste is often described as strong, aromatic and without bitterness. The tea is popular in the United Kingdom and the United States. There are many health benefits associated with consuming English breakfast tea that are related to the flavonoid and antioxidant content found in the Camellia sinensis plant, from which all types of black tea are derived, according to Oregon State University.
Mental Support
An ingredient present in English breakfast tea, the amino acid L-theanine, boosts the brain's levels of alpha waves, which reduces anxiety and boosts relaxation. The relaxing effects are achieved while not causing drowsiness. Additionally, the tea helps with mental acuity. Higher alpha waves are associated with increased learning ability, according to Better Nutrition.
Cardiovascular Benefits
A 2002 study at the University of Maryland Medical Center, presented at the scientific session of the American College of Cardiologists in Atlanta by the study's lead author, cardiologist Dr. Mary Corretti, showed that drinking black tea may help reduce the constriction of blood vessels after the consumption of a high-fat meal. The study corroborates other studies that have concluded that antioxidants may help to prevent heart disease and strokes, according to the University of Maryland Medical Center.
Preparation and Dosage Recommendations
Prepare English breakfast tea by placing a teaspoon of tea leaves in a cup or teapot and pouring 8 oz. of boiling water over the leaves. Steep the tea for three to five minutes. People who drink black tea regularly, or approximately three cups per day, tend to have fewer heart attacks and strokes, as well as lower rates of cancer. Additionally, drinking English breakfast tea may reduce risks of osteoporosis and diabetes and inhibit bacteria that causes tooth decay, according to Vegetarian Times.
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