BLACK TEA

Black tea is a variety of tea that is more oxidized than the oolong, green, and white varieties. All four varieties are made from leaves of Camellia sinensis. Black tea is generally robust in flavor and contains more caffeine than the less oxidized teas. In Chinese and Chinese influenced languages, black tea is known as "crimson tea" an accurate description of the color of the liquid. The term black tea refers to the color of the oxidized leaves.

However, it has been found that oxidation does not eliminate the health properties of tea, but simply reduces one type of antioxidant while increasing other health-promoting compounds.

Compounds contained in black tea - theaflavins and thearubigens - do more than contribute to its dark color and distinctive flavor. They also provide health benefits originally attributed solely to green tea. Although it is true that the levels of catechins decrease during oxidation, the levels of theaflavins and thearubigins increase. These two substances are found in higher concentrations in oolong and black tea than in green tea and have anti-allergy, anti-inflammatory, and anti-cancer properties. A 2001 Chinese study indicated that the antioxidant properties of green tea and black tea are equal.

Research & Studies into the benefits of Black Tea:

» A long-term study by the Netherlands National Institute of Public Health and the Environment found a correlation between regular consumption of black tea and reduced risk of stroke. Researchers looked at data from a study examining the health benefits of foods that are high in flavonoids - phytonutrients with antioxidant benefits. While some of the flavonoids were obtained from fruits and vegetables, seventy percent came from black tea. The study looked at 552 men over a 15 year period. Researchers concluded that the flavonoids in black tea helped reduce the production of LDL - the "bad" cholesterol that can lead to stroke and heart attacks. Furthermore, men who drank over four cups of black tea per day had a significantly lower risk of stroke than men who drank only two to three cups per day.
» A separate study by Dr. Joseph Vita at Boston's School of Medicine supported these results. For four months, sixty-six men drank four cups of either black tea or a placebo daily. Dr. Vita concluded that drinking black tea can help reverse an abnormal functioning of the blood vessels that can contribute to stroke or heart attack. Furthermore, improvement in the functioning of the blood vessels was visible within two hours of drinking just one cup of black tea.
» Finally, a study of over 3,000 adults in Saudi Arabia - where black tea is favored over green - found that regular consumption of the dark brew can reduce the risk of coronary heart disease by fifty percent.