All teas are made from the same plant genus - Camellia Sinensis.The health benefits will therefore be broadly similar between teas.
The main difference between tea types is the flavour. This relates mainly to differences in plant type, cultivation and production techniques utilised.
High quality teas are fresher then low quality ones. They are also far more refreshing and delicate. So quality loose leaf teas could be expected to be healthier to the degree that fresher vegables and fruit are considered to maximise their benefits over older fruit and vegetables.
The potential health benefits
This having been stated, there are some exceptions to the above:
- Green tea is believed to be more effective at reducing body sugar level.
- Pu-erh tea is an exception tin that :
- There is a claim (not substantiated) that it can more effectively reduce body fat (related in part to its consumption in areas like Tibet where high fat meat such as lamb and dairy foods are staples).
- Pu-erh tea, employing a post-fermenting process (differs from all other tea types) increases its value/taste with age (like wine).
- White tea, especially aged white teas, is believed to be particularly potent in anti-inflammatory and anti-infection effects.
- Oolong and black teas are believed to be more effective than the un-fermented or light-fermented counterparts in reducing body weight