Tea...part 2

Tea: Black, Green, White or Oolong?
Black, green, white, and oolong teas derive their leaves from a warm-weather evergreen tree known as Camellia sinensis. The leaves from this tree contain polyphenols. The more processing tea leaves undergo, the darker they will turn. Green tea and white tea are the least processed tea. They are simply steamed quickly. White tea is derived from the young new leaves from the Camellia plant in early spring. These young leaves contain no chlorophyll, so they are silvery white. Black and oolong teas are partially dried, crushed and fermented. Regardless of the processing method, black, green, white and oolong teas all contain polyphenols - tea ranks as high as or higher than many fruits and vegetables in the ORAC score, a score that measures antioxidant potential of plant-based foods. Visit us @ www.gforcetraining.com today for more info on antioxidant-rich foods...