1- Black tea
is a sort of tea that is more oxidized than oolong, yellow, white and green teas. Dark tea is by and large more grounded in flavor than different. In China, where was developed, the drink is called”red “, because of the shade of the oxidized leaves when prepared appropriately.
2- Green tea
Camellia sinensis leaves and buds that have not gone through a similar shrinking and oxidation measure used to. Make oolong teas. Green tea began in China, however its creation and assembling has spread to different nations in East Asia.
A few assortments of green tea exist, which vary significantly. Dependent on the assortment of C. sinensis utilized, developing conditions, agricultural techniques. Creation handling, and season of gather. In spite of the fact that there has been significant exploration on. The conceivable wellbeing impacts of burning-through green tea routinely, there is little proof that drinking green effectsly affects health.
3- Herbal tea
Natural teas—less commonly called tisanes (UK and US/tɪˈzæn/, US additionally/tɪˈzɑːn/)—are refreshments produced using the implantation or decoction of spices, flavors, or other plant material in hot water.
4- White tea
White tea may allude to one of a few styles of tea which for. The most part highlight youthful or negligibly prepared leaves of the Camellia sinensis plant.
a few sources utilize the term to allude to tea that is only dried with no extra processing, some to produced using the buds and juvenile tea leaves picked quickly before the buds have completely opened and permitted to wilt and dry in regular sun, while others incorporate buds and extremely youthful leaves which have been used or terminated before drying. Most definitions concur, in any case, that white isn’t rolled or oxidized, bringing about a flavor portrayed as “lighter” than generally green or customary dark.
Its name gets from the fine shiny white hairs on the unopened buds of the plant, which give. The plant a whitish appearance.
5- Wulong Tea
Oolong (/ˈuːlʊŋ/; improved on Chinese: 乌龙; customary. . Oxidation prior to twisting and twisting. The level of oxidation, which differs as indicated by the picked span of time prior to terminating, can go from 8 to 85%, contingent upon the assortment and creation style. Oolong is particularly famous in south China and among Chinese ostracizes in Southeast Asia just like the Fujian readiness measure known as the Gongfu service.