Black Tea: An Overview

Black tea (referred to as red tea in China and Japan) is the most popular and available type on the market today. It is typically used in hot and iced English brews -- and has more caffeine than contained in green, oolong or white blends.

Flavor and Color
This popular variety features a deep reddish-brown hue and full-bodied taste that ranges from flowery and fruity to spicy and nutty.

The taste and color results from an extensive oxidation process once the leaves of the tea plant, camilla sinensis, are picked.

Processing
After picking, the leaves go through a withering process where they are dried on racks for up to 18 hours until excess moisture is removed and the leaves become supple enough to roll.

Then they are rolled and cooled, which breaks down the membranes of the leaves creates a chemical change that allows the juices to emerge – and the leaves to darken.

Finally, the leaves are ”fired” and heat is applied to halt oxidation and seal the 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.

Popularity
More than 90% of the world’s black tea is used in the Western world and 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 black tea’s popularity and consumption.

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