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As you may or may not know, white, green, oolong, and black tea all come from the same plant (Camellia sinensis), but differ in the way the leaves are processed. Black tea goes through a process called oxidation, which ultimately turns the leaves from green to dark brown/black and produces a darker color tea with different aromas and flavor. To learn more about Black Tea processing, go here.
Facts about Black Tea
- Black Tea was the first type of tea to be introduced to Europe and the Middle East; its success in the West led to large scale production in China. (10)
- Black Tea's flavor tends to be bold and astringent, but there are many factors that can impact the flavor, such as the harvest season and preparation. (10)
- Out of Green, White, and Black Tea, Black Tea has the highest amount of caffeine. How much you ask? About 50-90 mg of caffeine per 8 oz. cup. (10)
- Black Tea comes in many varieties; it can be flavored with spice, flowers, and fruit! Some common tea blends using Black Tea are Earl Grey & Masala Chai
- Black Tea contains a high amount of polyphenols, which are antioxidants that can help protect your cells from DNA damage, which is a key role in the generation of cancer (2, 3)
- A study found that Black Tea acts like anti-cancer drugs that help boost the immune system without promoting increase of cancerous cells. (6)
- According to several studies, Black Tea may reduce risk of heart attack, stroke, and other types of heart disease (4, 5)
- Black Tea may contribute to oral health due to its anti-bacterial properties and fluoride content. (5)
Black Tea Consumption Tips for hot tea: Steep 1 tsp. per 1 cup of hot water for 3-5 min. in boiling water (212 F). After steeping, strain leaves and enjoy! Tips for cold brew: Steep tea in cold water in fridge for 4-8 hours. Strain leaves and enjoy!
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