Black tea is a type of tea that is more oxidized than oolong, green, and white tea. Black tea is generally stronger in flavor than the less oxidized teas. All four types are made from leaves of the shrub(or small tree) Camellia sinensis. Two principal varieties of the species are used – the small-leaved Chinese variety plant (C. Sinensis subsp. Sinensis), used for most other types of teas, and the large-leaved Assamese plant (C. Sinensis subsp. assamica), which was traditionally mainly used for black tea, although in recent years some green and white have been produced.
In Chinese, “black tea” is a commonly used classification for post-fermented teas, such as Pu-erh tea; outside of China and its neighboring countries, “red tea” more commonly refers to rooibos, a South African herbal tea.
Adjusts blood lipid extraordinarily. On one hand, it can reduce high blood lipids, blood serum cholesterol, triglyceride, and the content of low-density lipoprotein cholesterol. On the other hand, it can enhance high-density lipoprotein cholesterol.
Fights against atheroma hardening.
Anti-coagulant improves blood consistency.
Protects injured animals from heart myocytes and brain damage.