Teas and Infusions: A Guide to Each

Because it contains little caffeine, it’s best to make green tea using hot – but not boiling – water so the leaves don’t release a bitter flavor. This tea also helps slow the signs of premature aging.
Teas and Infusions: A Guide to Each

Last update: 29 May, 2020

You may drink tea every day, but you might not be aware of the huge variety of teas that are available to you or all their health-related properties. In the following article we’ll give you a comprehensive guide to most kinds of teas and infusions that are available today, and what each of them is good for. You’ll never be without them in the kitchen again!

Types and properties of tea

Green Tea

Green tea is used as a medicinal supplement all around the world, and is considered one of the healthiest and most beneficial teas of all (especially when fermented). When brewed it retains all of the natural qualities found in the original plant. Among the many properties of green tea we can share that it’s an antioxidant that delays the signs of premature aging; it helps detox the body and remove excess fluids; it also aids in digestion and helps you lose weight. Green tea is rich in vitamins A, B, and C, as well as fluorine, sodium, and other minerals. It strengthens the immune system and protects the body from infections and viruses.

Because it has a low caffeine content, it should be prepared using hot, but not boiling, water. Otherwise, the leaves are literally cooked and will release a bitter taste. The Chinese were the first to discover this wonderful tea, while nowhere on earth today is it consumed more than in Japan. The difference between the two cultures is in the preparation.

2 japanese tea

Black tea

Black tea is the most popular in Western cultures and is sold in bags, as well as loose, worldwide. Its flavor and healthy properties make this a wonderful drink. It contains a good amount of antioxidants; it’s satisfying, good for digestion, and low in calories. Black tea wasn’t always used for drinking. In fact it was used for bartering because it doesn’t lose its flavor with time. The leaves of Camelia sinensis go through a process of oxidation by which they turn from green to black. The caffeine content of this tea is stimulating. Ideally you drink it at 200 degrees, and the intensity of the tea depends on how long you let it steep.

White tea

White tea is called the “elixir of youth” for a reason! It’s said to be one of the most refined and exquisite of teas. Instead of leaves, young and small shoots are collected for this tea. It’s been said that the person who drinks this is actually absorbing the youth of the plant itself, or its vital energy. Its light color is due to a white coating of the leaves when they first emerge and are harvested in the spring, by hand. White tea is produced in the high mountains of Fujian, China. It has a delicious flavor and a delicate aroma, providing vitamins C and E, as well as being an antioxidant and diuretic. You should drink this at a temperature of 170 °F.

3 tea

Red tea

Red tea is sometimes called “Pu-erh,” and is known for promoting efficient burning of fats. This was the “tea of the emperors” because for a long time its consumption was banned by commoners or people of lower social status. It has a strong, earthy taste with a deep reddish color. The ripening process takes years. Drinking three cups of this tea a day will help reduce body fat and cholesterol. Drink it at 200 ° F.

Blue Tea

This tea is known as “oolong,” and is semi-fermented. It’s usually a color in between green and black. The fermentation processes is interrupted, at which time the tea is rolled and oxidized. It comes from two regions: Fujian (China) and Formosa (Taiwan). Blue tea has a flavor like a green vegetable, and the coloring can be lighter or darker depending on how it is processed. It’s a powerful antioxidant, strengthening the immune system, regulating cholesterol, reducing blood pressure, and it also contains vitamins and minerals. Ideally it’s served at 190 ° F, but it is “acceptable” to serve it on ice, or chilled.

4 digestive tea

Types of teas and their properties

Now that you know a little more about the main classes of tea, here’s some information about the specific herbs and plants you can use to make them.


Chamomile is widely used to treat mild digestive disorders like indigestion, cramps, diarrhea and gastritis. It also reduces eye irritation or inflammation and alleviates respiratory conditions like asthma, cough, or cold. It can even treat acne and clean superficial wounds.


Mint has antiseptic, antispasmodic, and digestive properties. It reduces flatulence, repels insects, and helps promote good breath. It’s often used for colds and coughs.

5 mint tea

Linden flower

The medicinal part of the linden plant is in its fruits and flowers. It is used as a sedative and tranquilizer for the nervous system. It also improves digestion and helps you sleep better. Linden flower tea can be used to reduce arterial problems, cramps, and menstrual pain.

Valerian root

Valerian root is similar to linden flower in its sedative and relaxing qualities. Be careful not to drink too much of this tea, because it can cause the nervous system to slow excessively, lowering blood pressure and reducing circulation.

Green anise

The leaves of this plant freshen the breath when chewed, and a tea made with green anise can be used as an expectorant, a stomach tonic, to regulate the menstrual cycle, ease flatulence, and aid in digestion.


Rosemary helps repair damage to the nervous system, while also enhancing memory and improving circulation.

6 rosemary

  • Osakabe, N., Yasuda, A., Natsume, M., Sanbongi, C., Kato, Y., Osawa, T., & Yoshikawa, T. (2002). Rosmarinic acid, a major polyphenolic component of Perilla frutescens, reduces lipopolysaccharide (LPS)-induced liver injury in D-galactosamine (D-GalN)-sensitized mice. Free Radical Biology and Medicine, 33(6), 798-806.
  • Ortiz, O. M., Sánchez-Mora, N., Herraez, D. F., & López, C. A. (2008). Valeriana en el tratamiento a largo plazo del insomnio. Revista colombiana de psiquiatría, 37(4), 614-626.
  • Singh, R., Shushni, M. A., & Belkheir, A. (2015). Antibacterial and antioxidant activities of Mentha piperita L. Arabian Journal of Chemistry, 8(3), 322-328.
  • Srivastava, J. K., Shankar, E., & Gupta, S. (2010). Chamomile: A herbal medicine of the past with a bright future. Molecular medicine reports, 3(6), 895-901.
  • Han, L. K., Takaku, T., Li, J., Kimura, Y., & Okuda, H. (1999). Anti-obesity action of oolong tea. International journal of obesity, 23(1), 98.
  • Espinosa, C., González-Silvera, D., Pérez-Llamas, F., López-Jiménez, J. Á., & Zamora, S. (2015). Effect of long term intake of white tea on acute oxidative stress in rats. Nutricion hospitalaria, 32(2), 749-756.
  • Valenzuela, B. (2004). El consumo té y la salud: Características y propiedades benéficas de esta bebida milenaria. Revista chilena de nutrición, 31(2), 72-82.
  • Diepvens, K., Westerterp, K. R., & Westerterp-Plantenga, M. S. (2007). Obesity and thermogenesis related to the consumption of caffeine, ephedrine, capsaicin, and green tea. American journal of physiology-Regulatory, integrative and comparative physiology, 292(1), R77-R85.
  • Serafini, M., Ghiselli, A., & Ferro-Luzzi, A. (1996). In vivo antioxidant effect of green and black tea in man. European journal of clinical nutrition, 50(1), 28-32.