The Benefits and Effects of Black Tea

What are the benefits of black tea?

Black tea belongs to the category of fully fermented teas. It is made from the buds and leaves of the tea plant through processes such as withering, rolling, fermentation, and drying. Its dry leaves and brewed tea are mainly red in color, hence the name black tea. There are many types of black tea, with a wide range of production areas. Qimen black tea is famous worldwide, and Keemun black tea and Lapsang Souchong black tea are well-known. In addition, black tea produced in India and Sri Lanka from tea plants introduced from China is also famous.

Basic introduction to black tea

Black tea is a type of tea that is fully fermented (fermentation degree greater than 80%). It is made from the buds and leaves of tea plants suitable for making this tea. It is refined through typical processes such as withering, rolling, fermentation, and drying. It contains various vitamins and the leaves and brewed tea are red in color. There are many types of black tea in China, including Keemun black tea, Lapsang Souchong black tea, and black broken tea similar to those in India and Sri Lanka.

Black tea originated in the Tongmuguan area of Wuyishan, Fujian Province in the mid-Ming Dynasty (around the 16th century). The earliest variety was called Zhengshan Xiaozhong, and in recent years, a unique black tea called Jin Jun Mei has emerged. Depending on the manufacturing method, black tea can be divided into Lapsang Souchong black tea, Keemun black tea, and black broken tea. Its dry leaves and brewed tea are mainly red in color, hence the name black tea.

Black tea was originally called "dark tea" when it was created. During the processing of black tea, a chemical reaction centered around the oxidation of tea polyphenols occurs, resulting in significant changes in the chemical composition of the fresh leaves. The tea polyphenols decrease by more than 90%, and new substances such as theaflavins and thearubigins are produced. The aroma substances increase significantly compared to fresh leaves. Therefore, black tea has the characteristics of red tea, red soup, red leaves, and a sweet and mellow taste.

Nutritional value of black tea

Black tea is rich in beta-carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, aspartic acid, and other nutrients. During the fermentation process of black tea, the chemical composition of the fresh leaves undergoes significant changes, resulting in the production of theaflavins, thearubigins, and other components. Its aroma is more prominent compared to fresh leaves, forming the unique color, aroma, and taste of black tea.

Methods of consuming black tea

1. Generally, before drinking black tea, regardless of the brewing method, prepare the tea set, such as a kettle for boiling water, cups or small bowls for serving tea. At the same time, clean them with clean water to avoid contamination.

2. Typically, put 3-5 grams of black tea per cup, or 1-2 tea bags, according to personal preference. If using a teapot, measure the tea and water ratio and put the appropriate amount of tea leaves in the teapot.

3. After putting the tea leaves in the cup, pour boiling water over them. If using high-quality black tea, it is recommended to use a white porcelain cup to observe the color and clarity of the tea. Usually, fill the cup about 80% full with water. If using a teapot, boil the water first, and then add the tea leaves.

Note: Avoid drinking tea with medication; do not drink tea within 1 hour before and after taking medication. Ginseng and Panax ginseng should not be consumed with tea. Avoid drinking strong tea to cure a hangover; do not drink tea immediately after a meal; young girls should avoid drinking strong tea.

Benefits and effects of black tea

1. Refreshing and relieving fatigue

Through medical experiments, it has been found that the caffeine in black tea stimulates the cerebral cortex to stimulate the central nervous system, making people feel refreshed, focused, and improving thinking and memory. It also has a stimulating effect on the vascular system and the heart, strengthening the heart's contractions, thereby speeding up blood circulation and promoting metabolism. It also promotes sweating and diuresis, effectively eliminating lactic acid (a substance that causes muscle fatigue) and other waste products from the body, thus relieving fatigue.

2. Moistening and clearing heat

Drinking black tea in summer can quench thirst and relieve heat because the polyphenols, saccharides, amino acids, and pectin in tea react chemically with saliva, stimulating saliva secretion, making the mouth feel moist and cool. At the same time, caffeine controls the hypothalamic temperature center, regulating body temperature. It also stimulates the kidneys to promote the excretion of heat and waste, maintaining the balance of the body's physiology.

3. Diuresis

Under the combined action of caffeine and aromatic substances in black tea, the blood flow to the kidneys increases, the glomerular filtration rate increases, the renal microvessels dilate, and the reabsorption of water in the renal tubules is inhibited, resulting in increased urine output. This is beneficial for the elimination of lactic acid, uric acid (related to gout), excessive salt (related to hypertension), harmful substances, and alleviating edema caused by heart disease or nephritis.

4. Anti-inflammatory and antibacterial

The polyphenolic compounds in black tea have anti-inflammatory effects. It has been found through experiments that catechins can bind to single-celled bacteria, causing protein coagulation and precipitation, thereby inhibiting and eliminating pathogenic bacteria. Therefore, drinking strong black tea is beneficial for patients with bacterial dysentery and food poisoning. It is also commonly used to apply strong tea to wounds, bedsores, and athlete's foot.

5. Detoxification

It has been proven that the theaflavins in black tea can adsorb heavy metals and alkaloids and precipitate and decompose them. This is a blessing for modern people who are exposed to industrial pollution through drinking water and food.

6. Strengthening bones

The polyphenols in black tea (also present in green tea) have the ability to inhibit the activity of substances that degrade bone cells. To prevent and treat osteoporosis, it is recommended to drink a small cup of black tea every day for several years to see significant effects. Adding lemon to black tea can further strengthen bones, and adding various fruits to black tea can have a synergistic effect.

7. Anti-aging

The antioxidants in green tea and black tea can completely disrupt the transmission pathway of chemical substances in cancer cells. Black tea has similar effects to green tea, but its antioxidants are more complex. In particular, it is beneficial for the heart. According to an American magazine, the anti-aging effect of black tea is stronger than that of garlic, broccoli, and carrots.

8. Stomach health

Drinking black tea with sugar and milk regularly can reduce inflammation and protect the gastric mucosa. It also has a certain effect in treating ulcers.

9. Anticancer properties

There is a popular belief that tea has anticancer properties, and researchers from around the world have explored this extensively. It is generally believed that the anticancer properties of tea are mainly found in green tea. However, recent research has found that black tea also has strong anticancer effects.

10. Vasodilation

Research has found that patients with heart disease who drink 4 cups of black tea a day can increase blood vessel dilation from 6% to 10%. In normal individuals, blood vessel dilation can increase by 13% after stimulation.

Black tea is created based on green tea through fermentation. It is made from suitable tea plant buds and leaves, and refined through processes such as withering, rolling, fermentation, and drying. Its dry leaves and brewed tea are mainly red in color, hence the name black tea.