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The roselle flower's bright magenta or scarlet calyces are used to make hibiscus tea, a herbal infusion. It is eaten both warm and chilled. It tastes tart, like cranberries.
Microbial fermentation is the process used to ferment it, and it usually happens after the tea leaves have been rolled and dried enough.
Usually without any actual tea, this beverage is created by infusing or decocting herbs, spices, or other plant material in hot water.
A nice, mildly spicy beverage to warm you up on chilly days is ginger tea. It also makes a refreshing, non-alcoholic substitute for a nightcap.
A variety of tea varieties that typically use young or lightly processed Camellia sinensis leaves are referred to as "white tea."
In general, black tea has a stronger flavour than other teas. The leaves of the Camellia sinensis shrub are used to make all five varieties, however, Camellia taliensis is also occasionally utilized.
Compared to black tea, Oolong tea undergoes a shorter fermentation period than green tea. Caffeine has an impact on thinking and attentiveness.
The unoxidized leaves of the Camellia sinensis plant are used to make green tea. Among the least processed varieties of tea, it has the highest concentration of antioxidants and health-promoting polyphenols.