fine black tea
Black tea is made from the fermented leaves of the Camellia sinensis plant. These dried leaves and leaf buds are also used to make green tea and oolong tea.
Black tea contains 2% to 4% caffeine, which affects thinking and alertness. It also contains antioxidants and other substances that may help protect the heart and blood vessels. It has different properties than green tea, which is made from the fresh leaves of the same plant.
People use black tea to improve mental alertness. It is also used for headaches, whether from low or high blood pressure, or to prevent Parkinson's disease, depression, dementia, stroke, and many other conditions, but there is no good scientific evidence to support many of these uses.
Do not confuse black tea with other sources of caffeine, including coffee, oolong tea and green tea, these are not the same.
Uses and efficacy?
Likely to be effective for
Mental alertness: Drinking black tea and other caffeinated beverages helps keep people alert and improves attention, even after long periods without sleep.
Low blood pressure: Drinking caffeinated beverages, including black tea, helps increase blood pressure in elderly people who have low blood pressure after eating.
Heart attack: People who drink black tea seem to be less likely to have a heart attack.
Weakness and brittle bones (osteoporosis): Drinking black tea regularly appears to improve bone health in a small amount.
Ovarian cancer: People who drink tea regularly, including black or green tea, seem to have a lower risk of developing ovarian cancer than those who never or rarely drink tea.
Parkinson's disease: People who drink caffeinated beverages, including black tea, appear to be less likely to develop Parkinson's disease.
Colon and rectal cancer: Drinking black tea is not associated with a reduced risk of colorectal cancer.
Diabetes: Oral intake of black and green tea extract does not improve blood sugar levels in people with diabetes. Also, drinking black tea is not associated with a lower risk of diabetes.
Endometrial cancer (endometrial cancer): Drinking black tea is not associated with a reduced risk of endometrial cancer.
Esophageal cancer: Drinking black tea is not associated with a reduced risk of esophageal cancer.
Stomach cancer: Drinking black tea is not associated with a reduced risk of stomach cancer.
black tea production
Whether you enjoy a refreshing cold cup of iced tea or a hot cup of hot tea, producing this drink makes all the difference when it comes to flavors and aromas. From harvesting to drying, tea leaves undergo changes that can mean the difference between nice and sweet white tea and strong black tea.
The flavors and aromas you enjoy are not due to different leaves or plants; In fact, these unique tea properties arise from the methods of processing the tea leaves themselves.
How is tea made?
Cultivation of tea plants
The first stage of tea production is the cultivation of the tea plant. Camellia sinensis is an evergreen shrub that thrives in tropical and subtropical climates.
This plant prefers acidic soil and plenty of rain for the best growing conditions. The tea plant is grown as far north as England and as far south as New Zealand, and is cultivated all over the world. Tea plants that grow at higher altitudes tend to have a stronger flavour.
In general, it takes about three years before a tea plant produces leaves suitable for making tea. Tea plants are classified into three different groups based on their size.
tea leaf harvest
Tea leaves are harvested from the tea plant and then transported to a nearby tea factory for production. During harvesting, only the leaves from the top inch to two inches of the tea plant are picked, known as influxes. These tea leaves are produced every 7 to 15 days during the harvest season.
The tea leaves are generally hand-picked from the tea garden or tea plantations and placed in large bamboo baskets, and once the basket is full, they are brought to the tea master where the leaves are checked and weighed to ensure quality.
Broken leaves such as those showing signs of sunlight or water damage are usually discarded, for every 100 kilograms of fresh tea leaves, only about 25 kilograms are sent to the next step of tea production.
During the harvesting and sorting phase, the tea leaves are checked based on size, type and appearance. In many countries, tea leaves are classified based on the region in which they were grown as well as the methods used for harvesting.
Each individual tea leaf is also scanned and categorized into white, green and black categories.
tea leaf processing
As mentioned earlier, all real teas are derived using the same leaves - the difference in colour, aroma and flavor arises from the ways they are processed after harvest.
The leaves can be collected, dried, oxidized, burned and shaped to the desired type of tea.
For example, green and white tea leaves do not oxidize at all - the leaves are simply dried in the sun, burned in a frying pan or steamed and then shaped into small pellets or twigs.
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