Although originating from China, the plant from which most Chinese teas are made from is now being cultivated in over 30 countries with the major producers being Japan, Taiwan, Sri Lanka, Kenya, Indonesia, and India.
While there are four major types of teas namely the white, green, Oolong, and black tea, they are all however derived from the same Camellia sinensis plant.
However, the term "green tea" has been used to synonymously refer to virtually all Chinese teas despite their varied classification notwithstanding that they originate from the same plant source. So why it is common for most people to refer to most weight loss teas as simply being green tea, it is however important to understand that their different classifications have a lot to say about the actual nature and properties of each of these teas.
The differences between these four tea types can be said to be a function of their different processing procedures which mostly has to do with the length of time the tea leaves are allowed to "ferment" or "oxidize". This is so because despite the fact that the basic processing concepts remain the same globally, the way of handling and processing the buds and leaves of the plant after harvesting varies from country to country.
White
This can be said to be most delicately and least processed tea in the world. It is made from leaves that are picked before they are fully open, when the buds are still covered with fine, white hairs which give it the white look.
It is essentially made from young leaves that are not fermented at all as they are simply harvested, cleaned, dried and packaged. It does not have the grassy taste of green tea but has a rather mild flavor and natural sweetness.
Research has shown that white tea has the highest amounts of antioxidants of all teas having as much as three times the antioxidant content of green tea. It also has the least amount of caffeine (15mg per serving) and is believed to contain approximately twelve times more antioxidants than fresh orange juice.
In fact, white tea is revered as the "Tea of the Royals" and was introduced as recently as in the 1990s to western countries. It is prized for its cooling and refreshing nature while also providing anti-bacterial, anti-viral, heart-strengthening and other numerous antioxidant benefits.
Green
The distinctive light color of green tea is because of the incomplete or partial fermentation of its leaves.
Similar to white tea, the buds and leaves used are picked, cleaned and dried, but are allowed to undergo a minimal amount of fermentation. After harvesting and cleaning, the leaves are generally quickly baked, roasted, sun dried, or steamed to stop the fermentation process. They are then cut, ground, or rolled into a variety of unique shapes.
Due to the fact that they are so gently processed, green and white tea retain higher amounts of their beneficial antioxidants. The high concentration of Epigallocatechin gallate (EGCG) which is green tea's most active ingredient helps to increase thermogenesis and thereby fat oxidation.
Oolong
Unlike green tea, Oolong tea is regarded as a semi-fermented whole-leaf tea. It is generally considered to have a taste and color somewhere between green and black teas, with complex flavor and aroma.
The processing procedure of Oolong tea is rather long and broad when compared to white and green teas and helps to eliminate the harsh irritants from the raw tea and also creates the subtle fragrances and flavors which distinguish Oolong tea from all the other types.
Oolong tea is rich in plant polyphenols just like green tea and widely used for weight loss, and even argued by some to have more effective calorie burning effect than green tea.
Black
This is the most widely drunk tea in western cultures and has a 75% production rate of global tea production and an 87% consumption rate by American tea drinkers. This is the most fermented of the four different tea varieties.
The processing procedure is quite similar to that of Oolong tea except that the fermentation is allowed to continue for far more extended time periods. It contains very high concentration of the antioxidants Thearubigins and Theaflavins. Both of these compounds are responsible for the color and astringent flavor of black tea.
The high antioxidant content of weight loss tea is known to have the ability to increase the body's metabolic processes by about 4% while also helping to suppress the appetite due to its ability to regulate blood sugar levels. However, it is the ability of these teas to reduce insulin secretion and thereby increase insulin sensitivity that is generally considered to be the major weight loss effect as this helps the body to burn more body fat while also reducing its ability to store fat.
There is therefore incontrovertible evidence suggesting that regular drinking of tea - be it white, green, Oolong, or black tea so far as it is made from the Camellia sinensis plant - has significant weight loss benefits.
However, attaining and maintaining a healthy bodyweight involves more than one factor. It is therefore advisable to use any weight loss tea as a supplement to an active lifestyle of regular exercise and eating of a healthy and balanced diet.
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