Extroverted Feeling / Fe dominant and auxiliary types
“ENFJ/INFJ, ESFJ/ISFJ”:
White tea.
White tea is derived from the Camellia sinensis plant and contains polyphenols, a phytonutrient that is thought to be responsible for the tea’s health benefits.
White Tea is made from a leaf that has the least oxidation which means it holds the most natural elements of the plant.
Antioxidants are nutrients that protect the body from damage by free radicals. Free radicals are nasty things that go around wreaking havoc on your body, damaging DNA and accelerating ageing. Antioxidants scoop them up and neutralize them.
White tea is loaded with these protective nutrients.
Regular consumption may provide these benefits:
–Prevention of cancer
–Lower blood pressure
–Lower cholesterol
–Heart protection
–Stronger bones
–Healthy teeth and gums
–Healthy skin
White Tea is seen by many cultures as the crème de la crème and thus only serve it on special occasions. White tea has a mild and sweet flavor that is velvet-like in smoothness.
Types–
INFJ: Silver Needle tea; with a delicate, light, and slightly sweet flavor.
ENFJ: White Peony tea; tends to have a stronger taste and darker color than Silver Needle.
ISFJ: Ceylon White; the tea is notable for its coppery infusion and tastes of pine and honey.
ESFJ: White Darjeeling tea; this tea when brewed has a beautiful golden color to it. The taste is slightly sweet with a very delicate aroma.
Extroverted Thinking / Te dominant and auxiliary types
“ENTJ/INTJ, ESTJ/ISTJ”:
Black tea.
Black tea is made from the leaves of a bush called Camellia sinensis. Oxidation turns the leaves from green to a dark brownish-black color.
Black tea is a fully oxidized tea. Tea manufacturers can control the amount of oxidation, however.
Many people drink black tea for alertness and energy. There is good scientific evidence to show this works. Black tea has a lot of caffeine. It also contains a little bit of a stimulating substance called theophylline, which can speed up the heart rate and make one feel more alert.
Black tea is also full of healthy substances called polyphenols. Polyphenols are antioxidants that can help protect cells from DNA damage.
Regular consumption may provide these benefits:
–Prevention of cancer
–Reduce atherosclerosis (clogged arteries)
–Lower the risk of a heart attack
–Lower the risk of diabetes
–Lower the risk of high cholesterol
–Lower the risk of kidney stones
–Lower the risk of Parkinson’s disease
Although green tea has recently seen a revival due to its purported health benefits, black tea still accounts for over ninety percent of all tea sold in the West. Black tea has a generally stronger flavor than the less oxidized teas (white, oolong, green).
Types–
INTJ: Irish Breakfast tea; because of its strength, Irish Breakfast tea is commonly served with milk, but may also be consumed plain or with sugar.
ENTJ: Earl Grey tea; with a distinctive citrus flavour and aroma derived from the addition of oil extracted from the rind of the bergamot orange.
ISTJ: English Afternoon tea; medium bodied, bright and refreshing. Strong Assam and Kenyan teas are blended with Ceylon which adds a light, brisk quality to the blend.
ESTJ: English Breakfast tea; full-bodied, robust, and/or rich, and blended to go well with milk and sugar.
Extroverted Intuition / Ne dominant and auxiliary types
“ENTP/INTP, ENFP/INFP”:
Oolong tea.
Oolong is a traditional Chinese tea (Camellia sinensis) produced through a unique process including withering the plant under the strong sun and oxidation before curling and twisting.
Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties. The degree of oxidation can range from 8 to 85%.
The taste of oolong varies widely among different sub varieties. They can be sweet and fruity with honey aromas, or woody and thick with roasted aromas, or green and fresh with bouquet aromas, all depending on the horticulture and style of production.
Different varieties of oolong are processed differently, but the leaves are formed into one of two distinct styles.
Some are rolled into long curly leaves, while others are ‘wrap-curled’ into small beads, each with a tail. The former style is the more traditional of the two in China.
The health benefits of oolong tea are basically doubled because of the combined qualities of black tea and green tea.
Regular consumption may provide these benefits:
–Reduces risk of heart disease
–Reduces risk of Inflammatory disorders
–Lowers cholesterol levels
–Provides vital antioxidants
–Promotes superior bone structure/robust skin
–Good dental health
–Anti cancer properties
–Stress management
Oolong tea is fragrant with a fruity flavor and a pleasant aroma. Despite its caffeine content, it can still be extremely relaxing to drink.
Types–
INTP: Jin Xuan; the tea is also known as “Milk Oolong” (Nai Xiang) because of its creamy, smooth, and easy taste.
ENTP: Alishan oolong tea; this tea has large rolled leaves that have a purple-green appearance when dry. It produces a golden yellow liquor which has a unique fruity aroma.
INFP: Formosa oolong tea; this tea, from Taiwan, is picked during the spring. The tea is well known to have a delicate flavor.
ENFP: Pouchong tea; this tea is very light and is one of the most floral of the oolong tea types.
Extroverted Sensing / Se dominant and auxiliary types
“ESTP/ISTP, ESFP/ISFP”:
Green tea.
Green tea is made from the leaves from Camellia sinensis that have undergone minimal oxidation during processing.
Green tea differs from other “true” teas in how it is processed. Green tea is processed by having the leaves steamed or pan fried soon after being harvested from the tea plant. This prevents oxidation, keeping the leaves soft, pliable and green in color.
Green tea originated in China, but it has become associated with many cultures throughout Asia.
Green tea contains 2% to 4% caffeine, which affects thinking and alertness.
Antioxidants and other substances in green tea might help protect the heart and blood vessels.
Regular consumption may provide these benefits:
–Treats stomach disorders
–Treats solid tumor cancers
–Treats Crohn’s disease
–Treats Parkinson’s disease
–Treats diseases of the heart, blood vessels
–Treats Diabetes
–Treats Chronic Fatigue Syndrome (CFS)
–Treats Skin damage
Catechins taste bitter and the higher the water temperature the more catechins are extracted from the leaf. Cooler water extracts less catechins and brings out a sweet, fresh, grassy taste.
Types–
ISTP: Tamaryokucha tea; has a tangy, berry-like taste, with a long almondy after-taste and a deep aroma with tones of citrus, grass, and berries.
ESTP: Snowy Mountain Jian tea; the leaves of this tea are quite long. Although a green tea, this tea is processed a bit differently than other green teas – giving it a more full body flavor somewhat similar to black teas.
ISFP: Pi Lo Chun tea; very unique and somewhat rare Chinese Green Tea. This tea, also grown in the Zhejian Province, is grown among plum, apricot and peach trees. This allows the tea leaves to pick up the fragrance of the fruit blossoms from these trees.
ESFP: Hyson Lucky Dragon tea; the leaves have a greenish-yellow color. The taste is more full-body than other green teas.
