Black tea is one of the most popular teas in the world. The English love it and use it as a constant ingredient in many of their breakfast teas. Black tea comes from the same plant that green tea, white, and oolong tea come from. But if you notice, black tea has a distinctively strong flavor and characteristically dark color. How is this so?
Well, you see, the main difference lies in how black tea is processed. While in making green tea, the leaves of the Camellia sinensis plant are first dried and then gently steamed, black tea leaves undergo far more processing steps.
First, the leaves are withered. Then, they are rolled around to release the beneficial polyphenols present in the leaves. Next, the leaves are left out in the open and exposed to heat and humidity to start the fermentation process. After full oxidation or fermentation is done, the leaves are then dried and packed.
All these processing methods actually account for the uniqueness of black tea. The taste may range from brisk to astringent to delicately fruity, flowery, or even smoky. Often, these differences can be ascertained from the growing regions where the black tea is produced. But regardless of taste, flavor, and color, the benefits of black tea remain constant.
For thousands of years, the Chinese (who are attributed to be the first tea drinkers) have been imbibing this drink for its many health benefits. Green tea, especially, with its refreshing delicate taste, is said to help in overcoming certain diseases from the simplest - e.g. headaches, stomach pains, etc. - to the complex - e.g. heart disease, cancer, arthritis, etc.
Scientists believed that the reason green tea is more beneficial compared to other teas is that the leaves never undergo full oxidation. Because of this, the polyphenols, especially the polyphenol ECGG, remain intact and potent against disease-causing free radicals in the human body. However, more recent studies have shown that while it’s true that full oxidation does break down ECGG, the benefits of black tea are hardly hinged on the present of that chemical compound.
Researchers found that the benefits of black tea are directly associated with certain chemical compounds that give black tea its characteristic fruity flavor and dark color. These compounds, called theaflavins and theaburigins are polyphenols with antioxidant properties that can help rid the body of harmful free radicals.
In a study done at the American Heart Association in New Orleans, researchers also found that the benefits of black tea may include lowering the risk of heart attack and stroke. According to their findings, certain compounds found in black tea help relax and expand the arteries, thus increasing blood flow to the heart and minimizing clogging of the arteries. The eight-week study on the benefits of black tea involved 50 men and women with coronary artery disease. They drank four cups of either water or tea a day for four weeks. The result was that the group who drank black tea produced more nitric oxide - the chemical released by the body that causes the artery to dilate - which accounted for their arteries to dilate normally.
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Health Benefits of Black Tea
... and scientists say they can do more than contribute to the tea's dark color and distinctive flavor. They also provide the health benefits of black tea which were originally attributed solely to green tea. But before you start drinking black tea by the buckets, it's important to remember research on the health benefits of black tea is still in the early stages. "Although numerous observational studies have examined the relationships between tea consumption and the risks of cardiovascular disease and cancer, there is no conclusive evidence that high intakes of tea are protective in humans," writes Jane Higden, a research associate with the Linus Pauling Institute, in a recent article. Research on Black Tea One of the first studies on the health benefits Benefits of Black Tea of black tea was a long-term research conduced by scientists at the Netherlands National Institute of Public...
Black Tea Health
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Black Tea Health Benefits
Camellia sinensis plant have similar cancer-fighting properties. Black tea health benefits owe much to the presence of polyphenols in the leaves of Camellia sinensis. Scientists used to believe that black tea contains little polyphenols, if not, none at all. That's because the processing method used in black tea, called fermentation or oxidation, causes the polyphenols to react, transforming them into compounds that do not quite have the same health-giving effect as polyphenols. Benefits of Black Tea But later research soon dispelled that notion and so, black tea health benefits now include the disease-fighting polyphenols. Polyphenols are antioxidants that help protect cells from the normal, but damaging physiological process known as "oxidative stress" brought about by the presence of unbalanced oxygen particles called "free radicals." These free radicals are know to directly cause aging, heart disease, cancer, asthma, rheumatoid arthritis, and various other degenerative diseases. By fighting these free radicals...
Flavored Black Tea
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Black Cohosh Tea
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Loose Black Tea
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Black Tea
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Black Rum Tea
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China Black Tea
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Every Woman’s Shoe Closet Needs At Least One Pair Of Black Shoes! Here’s Why
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Information on Black Tea
... unblended black tea include: Lapsang Souchong Lapsang Souchong was grown originally in Mount Wuyi, Fujian Province in China. Though the tea plant is a warm-weather perennial, growers of Lapsang Souchong believe that the humidity of the Benefits of Black Tea mountaintops and the low clouds soothe the tea leaves, producing the best quality black tea. Information on black tea will tell you that Lapsang Souchong acquires its unique smoky taste, not from the fact that they are grown in a mountain area, but from the drying method used - burning over pine. Keemun Produced in Qimen, precinct of Anhui province in central China, Keemun black tea is known for its winey and fruity taste with depth and complexity. Like Lapsang Souchong, this black tea type also has a hint of pine in its flavor and floweriness, but not at all as florid as...
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