There has been a lot of focus on green tea being the more health giving type of tea due to higher levels of flavonoid antioxidants. However, both appear to have immune and cardiac improving properties and research has pointed to both green and black tea reducing the risk of stroke.
White tea: Tea buds are picked when they are still tightly enclosed and then just wilted and dried. White tea really retains the flavor and essence of the plant.
Green tea: This is the type of tea that is gathered and either heated by steam or pan firing to avoid oxidation. Green tea is highest in anti-oxidant flavonoids.
Oolong: This is semi-oxidized tea that tends to retain the flavor of green tea while having a more earthy, roasted flavor.
Black tea: These are fully oxidized teas that are rich and strong in taste and flavor. Many of these teas are familiar to us such as English Breakfast, Darjeeling or Earl Grey.
Pu’erh: These are teas that have been fermented and tend to improve with aging and time. They can be bought green or black.
1-2 tsp per cup is common. Green tea is best steeped in 160-180 degree temp water to retain flavor. Black tea can be steeped in boiling water. In general tea only needs 2-3 minutes to steep. The longer the steep, the more bitter the flavor and the higher the caffeine content.
Also- check out Rosalee de la Foret’s “The Best Earl Grey Tea”.