Red Mountain Spa (Utah)
For centuries, the most popular beverage on the planet has been black tea, a hot (or cold) infusion prepared from the oxidized leaves of Camellia sinensis - a tropical evergreen native to Southeast Asia. The very same camellia plant also serves to produce green, oolong, and white teas, as well. The difference between the four brews lies in the method of preparation and time of harvest, with each tea having its own unique flavor and distinct menu of proven (and possible) health benefits.

Black teas, for instance, are said to be fully oxidized. At harvest time, the cut leaves liberate cellular oxidative enzymes. Left untreated, the green leaves turn black after several hours. At some predetermined point, the blackened leaves are steamed to halt the oxidative process. However, oxidation (known in the industry as "fermentation") may continue for several years. The prized Pu'er teas of China are fermented for up to 85 years and sold for an astounding $1600 per ounce.

Unlike black tea, green tea is not allowed to ferment. The leaves are immediately steamed after harvest to retain the green color.

Oolong tea is allowed to ferment but for a relatively short period of time (a few hours). This is the reason that oolong contains both black and green tea leaves.

White tea is the newest rising star in the tea industry, gaining interest among consumers, and certainly destination spas. In the early spring, the leaves are harvested before fully opening. At that time, the buds are coated with white hairs (thus the name "white" tea). Like green tea, white tea is not fermented resulting in a product with similar health benefits, despite differences in flavor.

Over the past 20 years, a wealth of research has evolved supporting the consumption of camellia teas and health. Most of the potential or proven benefits are linked to three classes of nutrients: flavonols, theaflavins, and catechins.

Flavonols, a family of useful antioxidants, do not change with fermentation with near-equal amounts found in black, green, oolong, and white teas. Among the family members is quercitin, the same nutrient found in red grapes and thought to reduce the risk of heart disease and diabetes.

Theaflavins are the result of oxidation and are highest in black tea. Perhaps, the greatest single benefit of theaflavins is their ability to reduce the risk of cardiovascular disease via increasing arterial flexibility, lowering LDL, and raising HDL cholesterol. They are also known to boost the immune system, and have been linked to reduced risk of certain cancers.

Unfermented green and white teas are highest in catechins, a group of dieter-friendly nutrients renowned for increasing thermogenesis. In the laboratory, they have also bolstered insulin sensitivity up to 15-fold. Not surprising, many consumers have watched a few pounds slip away by making green tea their beverage of choice.

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