>>81153064Bullshit, anon. White tea is the least processed, and the buddier varieties can take a little heat. Many sellers of white tea cakes recommend temperatures closer to 90°C, especially when doing gong fu style. Hell, I brew my bai mu dan at 205 and it's more sweet and rich than at the paltry recommended temperature. Aged ones tens to be better cooler though.
Black tea and Red tea are the exact same. "Red Tea" is used to describe chinese teas (as the drink looked red to them) and us westerners called it black because we saw black. However, I will give you one point here: China has more of the sinesis sinesis variety and can be more malty, floral, and "warm" compared to indian and african cultivars which are mostly assamica plants with bolder, more astringent flavors.
Green teas absolutely do not require the least effort -- most people aren't even aware they require water around the 75°C mark. And you may only be drinking jasmine, sencha, or hojicha if you think green tea is only for cleansing a palate. Try a seaweed-tasting gyokuro (an experience for itself), perform a matcha ceremony, or test a high-quality korean sejak nokcha.
I'd argue yerba mate has the strangest flavor and is the most work to consume -- termperatures of 130°F are already hard to get, not even counting drinking from a gourd and the bombilla....
No mention of dark/pu-erh tea? That shit really gets you relaxed. Or how about the giant world of oolong, or yellow tea (my favorite)?
And don't get me started on the mysticism bullshit that herbal drinkers all yap about
6/10
