Black Tea: An Overview
This favored tea choice features a deep reddish brown hue and full-bodied taste that results from an extensive oxidation process once the leaves of the tea plant, Camellia Sinensis, are harvested.
The tea may also come infused with fruits, flower petals, and natural flavorings to add a unique taste and variety to the brew.
They are then rolled and cooled, which breaks down the membranes of the leaves and creates a chemical change that allows the natural juices to emerge – and the leaves to darken.
Finally, the tea leaves are "fired" and heat is applied to halt further oxidation and seal in the distinctive flavor and aroma.
Types and Taste
Following are some common types of black varieties and the tastes with which they are associated.
There are research studies that link flavanoids, which are present in all blends, to lowering cholesterol levels, reducing inflammations, improving blood flow, and even helping the body maintain proper blood sugar levels.
According to the USDA flavonoid database, both black and green contain 150 to 190 milligrams of flavonoids per cup. They also provide trace amounts of healthful minerals such as potassium and fluoride.
More than 90% of the world’s black teas can be found on grocery store shelves, specialty tea shops, restaurants, and gourmet food outlets.
The invention of the tea bag in the early 1900s is said to contribute significantly to the tea’s popularity and consumption.
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