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| "Better to be deprived of food for three days, than tea for one." Chinese Proverb |
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Green teas - with a delicate, earthy taste, pale green to golden in color, these lightly processed teas contain high concentrations of antioxidants
Black teas - fuller bodied, known for their distinct flavors, black teas can be sweet or spicy, with a hint of chocolate or the sweet fragrance of orchids
Oolong teas - these semi-fermented teas have some of the same qualities as green and black teas; they are full-bodied, though low in caffeine; with a fragrant and fruity-sweet aroma
White teas - the least processed form of tea, white tea contains more nutrients than its black or green cousins, and has a light, delicate, slightly sweet flavor
Herbal teas - made from a variety of different plants, “tisanes” are popular for their medicinal and calming qualities, and their unique caffeine-free flavors
Flavored teas – real teas (Camellia Sinensis), blended with fruit, fruit peel or flavored with natural oils, essences, spices or herbs
Rooibos teas – appreciated for their high level of antioxidants, lack of caffeine, and very low tannin levels, rooibos or “red teas” make excellent teas - iced or hot
Pu'erh - a bold earthy taste, the flavor of Pu-erh is often underappreciated, and while all teas have a wide spectrum of health benefits, Pu-erh has an extra one - scientific studies indicate that drinking Pu-erh tea can help reduce cholesterol
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