Valérie Fernandez

By Valérie Fernandez

March 9, 2016


Tea Is Trending

Article revised on 5 July 2017

Although tea has been enjoyed for more than 4,000 years, it is rising in popularity. Beyond the traditional cuppa black tea that’s sipped at the end of the day, other varieties are available now to delight tea drinkers.

White, black, green, chai… Some of them are stimulants, while others are a potent source of antioxidants. We have prepared a handy checklist to help you become familiar with the features of each type. Sip your way through the 1001 flavours of tea!

BLACK TEAOxidized and dried tea leavesX+
OOLONG TEA (blue-green tea)Semi-oxidized tea leaves that are rolled and dried Between green and black tea in tasteX+++
GREEN TEADried tea leaves that are pan-firedX+++
WHITE TEANew tea leaf buds and young leaves that are slightly oxidized and driedX+++
Dried leaves of the Rooibos plant+++
TISANE (HERBAL TEA)Infusion of roots, flowers, bark, seeds and other aromatic substancesVaries by type

*The antioxidant level varies according to type, infusion time, processing and several other factors.

**The dried leaves of the rooibos plant, which grows in South Africa, are prepared like tea leaves. Enjoy it alone or blended with other flavours.

Caffeine or theine?

They’re the same… but different. The chemical makeup is the same, but coffee has a higher stimulation concentration.

A cup (250 ml) of filtered coffee contains 2 – 3 times more caffeine than the same amount of tea, depending on type.

If you want to enjoy your cuppa but could do without the caffeine, discard the liquid from the first infusion. Most of the caffeine is released in the first 3 – 5 minutes of infusion. The water used for subsequent infusions will contain less caffeine, although your tea will not be caffeine free.

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