Black, Oolong, Green - what's the difference?
All teas come from the same plant - Camellia Sinensis. All types of tea start out roughly the same; how the tea is processed is what makes them different.
Black teas are fully oxidized, after being picked they are left to wither, then rolled or crushed. Black teas contain the most amount of caffeine and are most popular in the Western Hemisphere as a breakfast tea.
Black tea is known to have a high concentration of flavonoids. This compound helps reduce clotting of arteries and acts as an antioxidant that reduce levels of damaging free radicals in the body.
Oolong teas are semi-oxidized. Being mid-way between Black and Green teas, Oolong shares many of the qualities of both green and black teas. Oolong teas contain a medium amount of caffeine, but may be brewed several times.
Oolong is known to prevent indigestion. Studies have shown strong support that drinking Oolong tea can help contribute to weight loss.
Green tea bypasses the oxidation which allows it to retain most of its tannins, vitamin C, chlorophyll, and minerals. Green teas contain the least amount of caffeine, making it perfect for relaxation and meditation.
Because of its antioxidant, green tea is known to prevent cellular damage by fighting free radicals and boosting the body's natural immune function.
Karapincha Green Tea
Organic dried Karapincha herb blend, also referred to as Curry leaves, and SRINA® signature green tea help to reduce blood pressure, heart disease, and cholesterol.*
Bitter Gourd Green Tea
Organic dried Bitter Gourd herb mix and SRINA® signature green tea helps balance blood sugar levels.*
*The products and statements made about specific products on this website have not been evaluated by the United States Food and Drug Administration (FDA) and are not intended to diagnose, treat, cure or prevent disease.