Black tea is one of the world’s most widely produced tea types and comes from the Camellia sinensis plant. Unlike green tea, the leaves are fully oxidized and involve numerous steps to achieve the end result. This process affects the taste of the tea and is less bitter as a result. The leaves are first withered, then rolled to stimulate an oxidation process. Once completed, the leaves are ready for fermentation. Direct contact with the air allows the leaves to oxidize taking on a brown-red or golden-green color depending on their origin. The tea is then dried resulting in aromatic and full bodied flavor. Principal antioxidants in tea are flavanols with theaflavin being present in black tea. Antioxidants have the power to neutralize free radicals and black tea claims numerous health benefits. Studies suggest that black tea is particularly good for the heart. Black tea has a caffeine content of approximately 40mg per 1 cup serving as compared to coffee at 115mg per 1 cup serving. Black tea should be brewed with a water temperature of 212 degrees for 3-5 minutes using 1 teaspoon per 6-8 ounces of water.
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