Healing properties – of black tea
Although everyone believes that green tea is the most healing and has the greatest number of good effects on health, black tea also has a lot of proven healing properties.
- Studies have shown that black tea reduces and considerably slows down the development of cancer. These properties are due to many antioxidants,
- It is proven that it decreases the risk of cancer of the stomach, lung, ovaries, breasts,
- It helps with stomach diseases,
- It is used for type 2 diabetes,
- It is very good for vomiting,
- It improves urine flow,
- It has been proven that drinking black tea reduces the risk of stroke. Scientists have conducted research on more than 500 people and proven that flavonoids in black tea reduce the production of harmful cholesterol, thus remarkably reducing the risk of stroke and heart attack,
- It helps with diarrhea,
- It improves the function of blood vessels,
- It is used for headaches,
- It improves mental ability, memory, learning,
- It helps with kidney stones
- It keeps you awake,
- It helps with weight loss when used with other products,
- It reduces symptoms of Parkinson disease,
- Many use black tea in order to break a habit of drinking coffee. Black tea contains the most caffeine of all teas (2-4%),
- Due to its richness in antioxidants, black tea slows skin aging by helping to prevent skin cell death,
- It helps fight free radicals,
- It is especially good for removing stress. It is found that black tea reduces hormones that cause stress.
Here are the most important proven useful properties of black tea but black tea also has other very useful properties.
Preparation – of black tea
- Boil the water,
- Put 1 bag in one cup. If tea is not in bags, then put 2g or 1 teaspoon per cup,
- Pour the water in the cup,
- Leave the cup for about 5 minutes (you can leave it for 3 – 7 min depending on your taste),
- Pour the tea using filter (the longer tea leaf is in water, the stronger the bitterness of tea is),
- After this you can start enjoying drinking this tasty, world-famous and above all healing beverage.
Additives to the prepared – black tea
True connoisseurs of tea consume and recommend the consumption of black tea without additives. If you do not like the taste of black tea, it is recommended drinking tea with the addition of sugar cubes, a little honey. For a stronger flavor of black tea you can add vanilla pod, some cinnamon or lemon juice.Some people drink black tea with milk and sugar. This is certainly not recommended. Milk is rich in proteins, and sugar in carbohydrates. Drinking tea with these additions several times a day weighs heavily on our digestive system, especially the liver. For this reason it is not recommended to drink tea with both additives.
Packaging – of black tea
In sales it is found in filter bags or leaves. It is important to check the packaging in which you bought the tea. Black tea is however more resilient than other teas to longer storing.
Preservation – of black tea
If you plan to keep black tea for a longer period of time you definitely have to know some rules.Black tea as well as other teas needs to be put in special containers. Recommended are the jars made of porcelain, glass or tin boxes. These are containers that are hermetically closed.
Make sure to keep the tea in a cool and dry place without being affected by moisture (kitchen is a bad place for storing tea).
And lastly, is not recommended to keep it for a long time because a lot of quality is lost.
Breeding and picking – of black tea
The largest producers of black tea are Sri Lanka, India, China, Indonesia, Kenya and Nepal.Black tea is produced the same way as green tea from Camellia sinensis plant. It is a plant that grows only in warm climates, but the plant can grow on altitude of up to 2100 meters. The greater the altitude, the greater the quality and the better the taste of tea. At lower altitudes the leaves grow in about one week, and at higher altitudes they grow up to several weeks.
Processing and classification – of black tea
A method of processing black tea differs from the processing of green tea. The procedure consists of several phases: picking, withering, rolling, sieving, fermentation and drying.Picking
Leaves are usually picked by hand, and sometimes using machines.
This procedure is done so that leaves wither, soften and lose moisture (losing about 40% moisture). The process begins when the picked leaves are brought to the factory, and it takes about 20 hours. Leaves are placed in darkened rooms on the shelves and withering is being enhanced by blowing air (temperature about 25 ° C) using fans or the leaves are sent through the tunnels with ventilation.
This process is important because it prepares the leaves for fermentation. After withering, leaves are rolled by machines for about 30 minutes. With rolling leaves lose their essential oils and juices. This process is done in three ways:
- The first method is rolling by machine with needle-like rollers,
- The second method is rolling by machine with two eccentric plates,
- The third way is cutting leaves using two knives. This is the latest method, and it differs from the others because the fermentation begins immediately.
This process is about the classification of broken leaves that were created after rolling. In fact it is necessary to sort the leaves by size by sieving.
This is the most important stage in the entire procedure. It lasts for 1 – 3 hours. At the stage of fermentation organic compounds break down into smaller simpler compounds. Causes for decomposition are enzymes in microorganisms.
Prerequisites for this procedure are very important. The procedure consists in stretching the leaves, getting them wet (especially if they get too dry), the air must have about 90% humidity, the temperature must be above 20 ° C (during the process itself temperature is higher).
The color of fermented leaves is copper-red. Flavor depends on the fermentation and it is very important when the process will be stopped. It is not good if the fermentation is stopped too fast, but even more so if it is stopped too late (leaves lose their flavor).
This process is sometimes referred to as frying. It consists of drying, i.e. drifting the air which is very dry and hot, because it is necessary to reduce the moisture in the leaves (preferably 3% moisture). Finished leaves get dark, i.e. black color.
This process is important because if the leaves retain too much moisture mildew appears.
Origin and history – of black tea
Black tea and the green tea come from the same plant. This evergreen shrub is a tropical plant with Latin name Camellia sinensis. Camellia sinensis is a plant with tough, leathery and elliptical leaves and white flowers. This plant as well as the first tea (green tea) was found by Emperor Shen Nung 2750 years BC. Since that time, green tea was constantly drunk in China and the culture of drinking tea developed.It was very difficult to ship the green tea to Europe. In fact it was losing the quality and needed to be specially protected and was unavailable to a wide population. The price of tea got more and more increased, and the tea was becoming increasingly popular.
After an argument between English and Chinese monopolists, as of 1880 the English began to grow tea in India and Ceylon (its former colonies). Englishmen were looking for a tea that would better suit the taste of Europeans, and would be better for transportation. They let the tea leaves get more fermented and got black tea.
Black tea was especially good for transport because black tea leaf can better retain its quality than green. For this reason, it found a very wide market and is today the most popular tea in the west, more popular even than green tea.
By composition black tea is similar to green tea. The biggest difference is the caffeine due to fermentation (longer fermentation generates more caffeine).
Because it contains the most caffeine of all teas 2-4% many people use black tea as a beverage to break addiction of drinking coffee. An extremely good indicator for this is the fact that a cup of coffee contains between 150 – 200 mg of caffeine, while a cup of black tea contains between 50 – 75mg of caffeine. By drinking black tea instead of coffee, you can significantly reduce your intake of caffeine or stop drinking coffee in the easier way.