Table of Contents
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.
Benefits
Adjusts blood lipid extraordinarily. On one hand, it can Black tea polyphenols have been studied for their role in supporting healthy lipid levels already within the normal range. lipoprotein cholesterol. On the other hand, it can enhance high-density lipoprotein cholesterol.
Black tea flavonoids are traditionally valued for supporting vascular and circulatory health.
Anti-coagulant improves blood consistency.
Its polyphenols also act as antioxidants that help limit lipid peroxidation.
Protects injured animals from heart myocytes and brain damage.
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