Black Tea

Black tea is made from the leaves of a bush called Camellia sinensis. A process called oxidation turns the leaves from green to a dark brownish-black color. Oxidation means the leaves are exposed to moist, oxygen-rich air. Black tea is a fully oxidized tea. The benefits of black tea are endless. It has antioxidants and other phytonutrients that can help flush out toxins and heal your body.  Black tea contains caffeine. It also contains a little bit of a stimulating substance called theophylline. Both can speed up your heart rate and make you feel more alert. Black tea is also full of healthy substances called polyphenols. Polyphenols are antioxidants that can help protect your cells from DNA damage. egularly drinking black tea may also lower your risk for these conditions; Diabetes, High cholesterol, Kidney stones, Parkinson's disease.

Chinese refer black tea as Red tea due to its dark amber or orange color. The method of black tea production makes it different from the other varieties of tea such as green tea and oolong tea. After being plucked, the tea leaves are withered in order to release the moisture from them. When they lose the maximum amount of moisture, the leaves are rolled, either manually or with the help of machines, through exposure to high temperature. Once the leaves are oxidized fully, they are sorted according to their size.

There are different kinds of black tea on based of production such as, Lapsang Souchong, Fujian Minhong, Anhui Keemun, Yunnan Dianhong, Darjeeling Black Tea,Assam Black Tea,Ceylon Black Tea, Nilgiri Black Tea and Kenyan Black Tea. Black tea is mainly rich in antioxidants known as polyphenols and also has minimal contents of sodium, proteins and carbohydrates. Here is a black tea nutrition chart.

Serving size – 100 g

Calories

1

Theaflavin-3 3′-digallate (black tea antioxidant)

0.06 – 4.96

Total Fat

0

Saturated Fatty Acids

0

Monounsaturated Fatty Acids

0

Polyunsaturated Fatty Acids

0

Omega-3-Fatty acids

3 mg

Omega-6-Fatty acids

1 mg

Trans Fats

0

Cholesterol

0

Vitamin A

0

Vitamin C

0

Sodium

5 mg

Potassium

37 mg

Fluoride

373 mcg

Dietary Fiber

0

Total Carb

0

Sugar

0

Protein

0

Calcium

0

There are number of health benefits when it comes to black tea. The main effect on the black tea comes from the fact that how it has been produced to how its brewed. There are two methods in the ptoduction of the black tea. Orthodox and CTC method. As compared to CTC blends, Orthodox teas produce more authentic tea experience. Orthodox blends of all types – oolong, white, green or black – have a delicate flavor. CTC teas have a generic taste and produces dark, strong liquor have a distinct astringent flavor. If you want to have masala chai or want to add milk to tea, then CTC is the best. CTC was invented by Sir William McKercher during 1930-1931. The traditional method of processing black teas comprises four steps: withering, rolling, oxidizing and drying. First the leaves are spread out on racks of bamboo or woven straw to be wilted until soft enough to be rolled without tearing the leaf. Next, the withered leaf is rolled to release the chemicals in the leaf that will contribute to the tea's final color and flavor. Rolling will also determine the shape of the leaves and this will also impact the tea's flavor and pungency. The rolled leaves are spread out in cool and humid rooms and exposed to oxygen for several hours, which causes chemical changes in the leaves and turns them from green to coppery red. Finally, the completely oxidized leaves are fired (or dried) to stop oxidation. The leaves may be baked in hot ovens.

Orthodox blends are loose leaf teas produced in traditional method and hence, the name orthodox. CTC teas, on the other hand, are the method of processing black teas by means of a more advanced method than orthodox ones. The drawback of the CTC method is that it tends by its nature, and unfortunately by adulteration, to homogenize all black tea flavors. In the process of crushing, tearing and pelletizing the tea leaves, pressures and stresses occur which break down the cells, releasing large amounts of the phytins that normally oxidize to produce black tea's mahogany color. Orthodox blends are loose leaf teas produced in traditional method and hence, the name orthodox. CTC teas, on the other hand, are the method of processing black teas by means of a more advanced method than orthodox ones. As compared to CTC blends, Orthodox teas produce more authentic tea experience.  When cupping, orthodox teas are generally bright and brisk and have a multilayered flavor profile. The orthodox grades are lighter than the granular CTC. In fact, the smaller the particle size, the more color and body it infuses. Because of the small particle size CTC teas brew quicker and makes a full bodied gustier cup than Orthodox tea. So, in addition to the milk that is usually added to CTC teas, the fact that CTC teas have a smaller particle size makes it fuller in body than orthodox teas.

Comparing to CTC blends, orthodox tea gives more health benefits. 


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