The Benefits of Black Tea

Black tea is the fullest flavor of the four tea types; green, black, white and oolong.

How Is Black Tea Made

Black tea's fullest flavor comes from the fact that it is more oxidized than the other tea types. Oxidation is part of the tea processing cycle, in which the leaves are left in a climate controlled room. This makes them turn dark in texture, and breaks down the chlorophyll in the leaves, giving them their dark, rich taste.

The Taste And Color

As stated above, black tea has the fullest flavor of all tea types, and can keep its flavor for over seven years compared to green tea which tends to lose its flavor after a year.

How To Brew

Use fresh tap water and avoid distilled water. Distilled water has already been stripped of its minerals and will ruin the taste of the tea. Because it is a more resilient tea, black tea can withstand boiling water. Depending on the strength of the tea you require you will want use between 1-3 teaspoons per cup.

Because the leaves need room to move, consider using an infuser and avoid using a tea ball. Make sure you pre warm the teapot, as otherwise the temperature of the teapot will fall too quickly ruining the tea. A tea cosy that goes over the teapot is also a good idea to maintain the right temperature.

Amount Of Tea And Steeping Time

Black tea needs a longer steeping time than most other teas and you will be looking to leave the tea for around five minutes.

Just like other loose leaf tea, adding milk, cream or sweeteners may ruin the taste, but again this goes down to individual preference. For those looking for a refreshing brew, iced tea is a good drink to share with friends.

Benefits Of Black Tea

Until recently it was believed, that due to oxidation, black tea did not have as many health benefits as green tea, due the loss of anti-oxidants. However recent research shows the black tea also has it's own health benefits.

Black tea does not have the same amount of caffeine that coffee has, which helps sharpen mental focus and concentration.

Even though tea research is in its early stages, some research suggests that the theaflavins and thearubigens in black tea may even benefit the heart, and decrease the likelihood of stroke.