Black tea

Black Tea

Black tea (pronunciation: /blæk ti:/) is a type of tea that is more oxidized than green tea, oolong tea, and white tea. Black tea is generally stronger in flavor than other teas.

Etymology

The term "black tea" is derived from the color of the tea's oxidized leaves. In Chinese, the name for black tea is "hong cha", which translates to "red tea" in English. This is in reference to the color of the brewed tea.

Production

Black tea is produced by fully oxidizing the tea leaves. This process involves withering the leaves, rolling them, and then allowing them to oxidize. The oxidation process turns the leaves a dark brown or black color, and it also alters the flavor profile of the tea.

Health Benefits

Black tea is known to have several health benefits. It is rich in antioxidants known as polyphenols, which can help to reduce inflammation in the body. Black tea also contains a group of compounds called theaflavins, which can help to lower cholesterol levels.

Related Terms

• Tea
• Green tea
• Oolong tea
• White tea
• Polyphenols
• Theaflavins

External links

• Medical encyclopedia article on Black tea
• Wikipedia's article - Black tea

This WikiMD article is a stub. You can help make it a full article.

---

Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski