What gets you going the best?
The general principle is this: the lighter the tea, the less fermented and processed it is, which means the more caffeine (or its tea variation theine) it contains, and the more it invigorates and invigorates.
The coolest in this regard is white tea. These are, in fact, the buds of the tea bush. The processing is minimal. It invigorates more than coffee. Of the varieties of white tea, I personally prefer bai hao yin zhen (silver needles) and lü yu huan (jade rings).
Yellow tea is about on par with white tea. In fact, it's not that simple: it's incredibly tasty, but rare and usually monstrously expensive.
Then comes green. It is very good while young (the same applies list of japan cell phone numbers to white and yellow teas), i.e. the harvest must be this year - good tea quickly loses its properties. Fresh green tea is also very invigorating and intoxicating Of my favorites - bi lo chun. But again, you need to find a good one, because there is a risk of getting low-quality raw materials that will be impossible to drink.
Next come oolongs (or, as they are also called, blue-green/turquoise teas). They have an effect, but usually moderate, i.e. they invigorate, but do not get you high. Here, too, it is important to get a fresh harvest. My favorites are dong ding, alishan and (how could we do without it
) tie guanyin.Then red tea (we all call it black). Good red tea is comparable in effect to strong green tea. Again, it is important to find good red tea, because there is a LOT of garbage and hay. My all-time favorite for many years is dian hong. There are also a lot of varieties, but there is no need to go into details You can try jin hao dian hong (golden monkey), this is one of the most delicious varieties. Dian hong, however, is more of an autumn tea, and in cloudy, dreary weather there is nothing tastier. Of the red ones, I also highly recommend hun zhen luo (golden snail).
Then there's pu'er. It's a whole other story. There are two types - sheng (green, unfermented) and shu (black, fermented). Both are delicious in their own way (but unique in their own way). Shu pu'er is more invigorating.
Quality pu'er can really kick in. And by the way, if you don't like its taste (and shu pu'er has a very unique earthy-fishy aroma), there's a hint - you can drink it with cream. It's incredibly delicious. In my opinion, it's even tastier than coffee with cream.
And completely apart are highly fermented and aged oolongs. Now that's where the effect is unique
The most famous of these oolongs is the legendary da hong pao. It's quite unique, but tasty, and I've actually met few people who didn't like it (unlike, say, pu'er, where, on the contrary, you rarely meet people who appreciate it the first time). And a completely separate topic is chen nian tie guan yin, i.e. aged tie guan yin. In my opinion, the tea is absolutely fantastic, and I've never drunk anything tastier. And the effect from it is awesome: it invigorates, gets you going, but very gently - i.e. it doesn't cloud your brain.That's it. In short
))How to brew?
Also, such teas need to be brewed correctly. That is, maintain the correct water temperature and the correct brewing time. As for temperature, here is the most adequate infographic , the only thing is that red/black, if it is a high-class tea, should still be brewed at 95 degrees.
If you brew some, for example, white tea with boiling water, it will simply kill it. That is, there will be neither taste nor aroma. And the corresponding effect. This is true, I checked)) water temperature is incredibly important for teas.
Brewing time is also a special story. Doing it the way we are used to - pouring tea with water, holding it for a few minutes, then pouring it into cups and diluting it with water - is wrong. Good tea should not be diluted with water at all.
The most correct thing is to brew tea in a small teapot (or gaiwan), pour water over it and immediately pour it into cups, literally after a few seconds. Then the tea (if it is good tea) can withstand up to ten brews. And it opens up very cool.
If this is not possible, then the general principle is this: the lighter the tea, the less time it needs to be steeped. White - no more than a minute (and then it can also withstand up to 7-10 brews), yellow too, a minute or two is enough for green, three for oolongs and all the others. A separate story with puer, it needs to be brewed in a special way. But I'll tell you about this next time)))
