Black tea: composition, features, benefits and harm

One of the most beloved and famous hot drinks is black tea. Brewed according to all the rules, the infusion is aromatic with a rich, velvety taste and has a considerable number of beneficial properties for humans. Tea is a great opportunity to cheer yourself up in the morning, replenish your strength during the day and relax in a cozy evening. The tasty drink is often drunk with various sweets. Tea invigorates and gives energy, helps relieve fatigue. In our article we will talk about how black tea appeared, its composition, types and varieties, beneficial properties and possible contraindications. Fans of the aromatic drink will be interested in information about black tea.

How did black tea come about?

According to data obtained from various sources, black tea appeared a very long time ago, approximately five thousand years ago in Ancient China. The history of the drink is very interesting.

Curious!
The origin of black tea begins with green tea. It is reliably known that black tea was obtained through fermentation of the leaves of the green tea bush.

The first mention of the drink dates back to 780 BC. But we cannot say about the veracity of this information.

Many assume that the invigorating drink originated in China. It was here that it was discovered that if green tea leaves become damp, they begin to re-ferment and turn black. After this curious property was discovered, the manufacturers decided to sell the tea leaves to interested buyers. Connoisseurs of the drink have discovered many beneficial properties in it and claim that black tea is much tastier than green tea, it has a richer taste and a luxurious hue.

Initially, black tea was not as famous as it is now, but after the drink was tried in India, it became very popular. Today, black tea is preferred to drink in different countries of the world. The drink is valued for its mild taste and refined aroma, healing and refreshing properties.

See also: Puerh resin (Cha Gao) - a masterpiece of tea production

Effect of tea components on the body

Tea contains a lot of tannins. They make up up to 30%. The tart taste of tea is due to the presence of tannin. Black tea has less of it than green tea because more than half of it is fermented. Tannin makes tea taste sharp and gives it a pronounced tea aroma. Ceylon and Indian tea have more tannin than Chinese tea. This substance has wound-healing, hemostatic, bactericidal, astringent, and anti-inflammatory effects. Strongly brewed black tea can replace a powerful disinfectant when treating wounds.

You may be interested in: Black loose leaf tea - tea for all times

Tea is the leader among plant crops in terms of vitamin P content. This component is not produced by the human body, but it is necessary for the normal functioning of blood vessels. In addition, vitamin P has the following properties:

has an antiallergic effect;
normalizes blood pressure;
improves digestion;
increases the synthesis of glucocorticoids;
useful for scurvy and rheumatic carditis;
restores the structure of damaged cells;
strengthens the immune system.

Black tea contains carotene, from which vitamin A is obtained. It is necessary for proper bone formation. Vitamin A improves the condition of the skin, mucous membranes, fat metabolism, pancreas function, and vision. Lack of vitamin leads to decreased immunity, skin diseases, and disruption of the endocrine system.

Tea also contains a lot of B vitamins. These are pantothenic acid, riboflavin, thiamine, vitamin PP. Thanks to these components, tea is useful for gout, diabetes, liver diseases, stomach ulcers, disorders of the nervous system, allergies, and skin problems.

Black tea doesn't have much vitamin C, but it does have it. Fresh tea leaves contain more ascorbic acid than citrus fruits. But with further processing, vitamin C is destroyed.

Vitamin K contained in black tea promotes blood clotting.

Essential oils have a beneficial effect on the nervous system. Tea has a unique property: it can soothe and tone in equal measure.

Some people believe that coffee has a more energizing effect than tea. In fact, coffee, thanks to the alkaloid caffeine, has a quick effect, which also passes quickly. Tea caffeine is absorbed more slowly, but its effect does not wear off for a long time, since it is eliminated from the body gradually.

Composition of black tea

The beneficial properties of black tea have been studied for many centuries. The drink has healing qualities thanks to its constituents:

Tannins. They give the drink a slightly astringent taste, have a beneficial effect on intestinal function, and have anti-inflammatory properties;
Tannins. They have disinfectant properties;
Vitamin P. Helps improve the absorption of vitamin C in the body. Also, a component of black tea helps regulate blood pressure.

In addition to these components of black tea, it also contains B vitamins, folic acid, fluoride, calcium, manganese, and caffeine.

Tea vitamins

An abundance of vitamins has been found in tea. It contains vitamins A, B,

B2, pantothenic acid, P, PP, K, C (150-230 mg%).
Fresh tea leaves contain 4 times more ascorbic acid than lemon and orange juice. Green tea contains 10 times more ascorbic acid than black tea. However, black tea contains several times more vitamins B1 and PP. The content of vitamin B1
in mg per 100 g of dry tea is on average 94.4 mg, in green tea 19.0 mg, and vitamin PP - 15,240 and 10,260 mg, respectively.

Let's take a closer look at vitamins. So in 1912, the Polish scientist Casimir Frank named the compounds that stimulate the vital functions of the body. Translated from Latin, “vitamins” mean vital amines. Tea, being a unique drink in terms of its vitamin composition, can be called the elixir of life.

Of the 20 known vitamins that enter the body with plant and animal foods, there are 7 in tea.

Retinol

(vitamin A) promotes growth and development of the body. It is necessary for the processes of reparative and physiological regeneration, strengthens the mucous membranes of the respiratory tract, genitourinary organs, intestines and increases their resistance to infections and allergens. Essential for our vision.

The main sources of vitamin A are animal products (liver, butter, egg yolk, etc.). Plants (carrots, rose hips, parsley leaves, dandelion leaves, apricot fruits, etc.) contain carotene (provitamin A), from which retinol is synthesized in the body.

Tea also contains provitamin A. Therefore, for those who like to drink tea, their eyesight and regeneration are fine.

Thiamine

(vitamin B1) is found in brewer's yeast, vegetables, wheat and rice bran, peas, and wheat germ. A lack of thiamine in food leads to disturbances in fat metabolism, heart rhythm, nerve damage, etc.

Riboflavin

(vitamin B2) is necessary for the normal functioning of the liver and stomach, normalizes vision, affects the growth and development of the fetus, and participates in metabolism during the synthesis of hemoglobin. Its biological activity manifests itself only with sufficient protein content in the diet. It is found in the germs and shells of cereal grains, yeast, peas, beans, hazelnuts and walnuts, root vegetables, cottage cheese, milk, egg whites, liver, meat, and fish.

With a lack of vitamin B2, general weakness, loss of appetite, depression, gastrointestinal disorders, lacrimation, itching, burning, photophobia, hyperemia, peeling of the eyelids and ears, hair loss, progressive cataracts, and rapid aging occur.

Vikasol

(phyllochenone, vitamin K) is a group of fat-soluble compounds produced in the green parts of plants and by some microorganisms of the intestinal flora. Vitamin K is found in significant quantities in the leaves of stinging nettle, stinging nettle, shepherd's purse, water pepper, lettuce, tomato fruits, rowan berries, cabbage, and tea. With a lack of vitamins of this group, a decrease in blood clotting (hemorrhage, bleeding) is observed.

Ascorbic acid

(vitamin C) is one of the most important substances for the normal functioning of the human body. Vitamin C is involved in the regulation of redox processes and metabolism, increases the body's resistance to infections, normalizes vascular permeability, actively participates in the formation of steroid hormones, accelerates wound healing, has neutralizing properties, and stimulates the formation of red blood cells.

Ascorbic acid reduces side effects during treatment with sulfonamide drugs, has a protective effect against increased background radiation, as well as when there is an excess of nitrates and nitrites in the body. It has been proven that vitamin C prevents the formation of nitrosamines in the body - substances that can cause the development of cancer.

Tobacco smoke contributes to the destruction of vitamin C in the body, so smokers should receive this vitamin 1.5-2 times more than non-smokers. The presence of carcinogenic substances in tobacco smoke and the destruction of ascorbic acid by it is one of the reasons

that cancer occurs many times more often in smokers than in non-smokers.

The deficiency of ascorbic acid in the diet of various population groups ranges from 25 to 75%. What are the consequences of insufficient vitamin C intake?

This is primarily a violation of redox and other processes that ensure normal life. The risk of developing viral, cardiovascular, and oncological diseases increases, and the body rapidly withers. Poor health, frequent colds, irritability, anemia, fragility of blood vessels - all these are manifestations of insufficient vitamin C in the body; people suffering from this tend to explain what is happening to them with anything but the true reason. Children who do not receive enough vitamin C are more likely to catch colds, become seriously ill, perform worse at school, and have difficulty withstanding physical activity.

The main source of vitamin C is fresh vegetables, fruits, berries, and herbs. Rose hips, black currants, red peppers, lemons, and oranges are especially rich in this vitamin. There is a lot of ascorbic acid in cabbage, including sauerkraut. Fresh tea leaves are a source of vitamin C.

A nicotinic acid

(vitamin B5, vitamin PP) improves appetite, reduces the toxic effects of lead and carbon disulfide, takes part in the synthesis of nucleic acids, thereby improving brain activity and relieving depression and dizziness.

Increased amounts of this vitamin are prescribed to mental workers, as well as to patients whose treatment is carried out with antibiotics, anti-tuberculosis and sulfonamide drugs. Nicotinic acid is used in the complex treatment of anemia in children.

Nicotinic acid is found in many cereals, bread, yeast, vegetables, fruits, buckwheat, tomatoes, peaches, peanuts, mushrooms, etc.

If there is a deficiency of vitamin B5 in the body, people develop pellagra, and with a simultaneous lack of vitamins B5 and B2, myopia can occur.

Rutin

(vitamin P, quercetin) regulates the permeability of capillary walls, reduces their fragility, especially in combination with ascorbic acid, whose companion it is in the plant world, and only in its presence the positive effect of rutin is manifested, ensuring the elasticity of blood vessels. It increases the activity of adrenaline and reduces the activity of the thyroid gland.

Vitamin P is used for the prevention and treatment of rheumatism, liver diseases, hemorrhagic diathesis, retinal hemorrhage, scurvy, radiation sickness and hypertension. A significant amount of vitamin P is found in rose hips, black currants, chokeberries, unripe walnuts, green tea, buckwheat grass, red bell peppers, tomatoes, oranges, carrots and tea.

When brewing tea, most of the vitamins go into the infusion. Up to 90% of vitamin C is extracted from dry tea, which is well preserved when the tea is brewed correctly.

The higher the grade of tea, the more vitamins, tannin, caffeine, essential oils and other substances beneficial to the body.

Updated: 2019-07-09 21:37:38

Edible dandelion leaves contain carotene, vitamins C, B2, choline, niacin, calcium, potassium, manganese
Edible dandelion leaves contain carotene, vitamins C, B2, choline, niacin, calcium, potassium, manganese
Contain up to 20 - 27% sugars, organic acids - salicylic, malic, citric, provitamin A (carotene
The plant contains vitamins C, K, choline, and organopotassium acids. Shepherd's purse helps with bleeding and liver diseases
Rich in sugars (up to 13%), vitamins - C, PP, carotene, folic acid, as well as
The plant contains vitamins C, K, choline, and organopotassium acids. Shepherd's purse helps with bleeding and liver diseases

Types and varieties of black tea

Fans of black tea need to know that black tea is divided into varieties and types. Types of black tea:

Large leaf. The drink retains all the most beneficial properties, it has an excellent taste and delicate aroma, rich shade;
Tea in granules or, more commonly, granulated;
Tea bags or black dust. The drink is strong and rich
Broken tea;
Fanning. This is a fine type of tea that brews much faster than other varieties.

Also, black tea, regardless of production technology, has different varieties.

Darjeeling. This is a variety of Indian tea, it is harvested four times a year in the north of the mysterious country. The most expensive tea is that collected in the summer. The drink, which is brewed from the autumn harvest, after the rainy season, has the mildest taste and smell;
Assam tea. It received this name because it grows in the state of the same name. The taste of the drink will be more delicate if milk is added to it.
Sikkimese tea variety. This is an expensive variety, it is common in European countries. The main difference between tea is its light shade;
Black tea of Kenyan varieties. The drink is characterized by a bitter taste;
Ceylon tea. This is the most famous variety, known to many because of the pack with an elephant on it.
Chinese black tea or as it is also called pu-erh. The technology for producing the finished product is very complex, which makes tea an expensive drink. It has a specific taste and aroma, so only true gourmets can appreciate its delicious taste. The aroma of the finished tea is musty, but the Chinese gave it the name “the noble smell of an old house.” It is worth noting that this is the only type of tea that is constantly rising in price.

See also: Granulated tea - what is it, benefits and harm

Each variety is unique. Every fan of the drink chooses tea according to their taste in order to enjoy its taste and inhale its unique delicious aroma.

Types of tea by type of tea bush

First of all, it is worth finding out what types of tea there are by type of tea bush . According to this criterion, only three varieties are distinguished:

Chinese . This includes Chinese, Japanese, Georgian, Vietnamese and Formosan teas.
Assamese . The main representatives of this group are Ceylon, Indian, and African teas.
Cambodian . It is something of a hybrid, combining the properties of the two previous varieties. Such bushes are grown in some areas of Indochina.

Thus, we can distinguish the main types of tea by country of origin - Chinese, Indian, Japanese, African, Ceylon, Georgian, Turkish, etc. Several of the countries listed above almost completely satisfy the world's demand for tea, supplying their products to different parts of the planet.

The undoubted leader is China , as it owns a quarter of the total global tea market. The country is famous for its green, black, yellow, white teas, as well as pu-erh and oolong.
In second place is India. It primarily produces black granulated and cut teas . Elite tea, Darjeeling, is also grown on the country's high mountain plantations.
African tea is largely produced in Kenya . Products are also obtained in those African countries that were previously British colonies - Cameroon, Uganda, South Africa, Zimbabwe, etc. Only black tea is produced here.

tea bush

Types of tea by processing method and degree of fermentation

The most well-known method of classifying teas is by the way they are processed. They can be fermented, rolled, dried, dried, roasted and even smoked.

Depending on the degree of fermentation, there are the following types of teas:

Not fermented. Collected tea leaves are not fermentable at all. For this, completely different harvesting methods are used (for example, drying, twisting, etc.). This category includes white tea and many varieties of green tea.
Semi-fermented. They undergo fermentation only partially, since it is stopped at a certain stage. This variety includes yellow tea, red and blue oolongs.
Fermented. These are black teas of different types and varieties. They have a dark color, rich taste and pronounced aroma.
Post-fermented. This category includes pu-erh. It has the most invigorating properties.

Tea can be processed in various mechanical ways: long-life, pressed, extracted, granulated, hence the variety of types of tea.

Baikhovy is loose tea. It gets its name from the Chinese word “bai hoa”, which means “white eyelashes”. Within this variety there are whole-leaf, medium-leaf and crushed. Find out the origin of the word "tea".

Pressed tea can be tableted (also called tiled) or brick.

Extracted tea is soluble. It can be in the form of a crystallized powder or a liquid extract . It must be released in sealed packaging so that it does not lose its taste, aroma and freshness.

To obtain granulated teas, the leaves are crushed and rolled. When brewed, they unwind, making the drink strong, tart and bright in color.

Photo of unfermented leaves

Classification by type of tea bush

There are three types of tea:

1. Assamese, it includes African, Ceylon, Indian teas.

2. Chinese. These are Georgian, Chinese, Formosan, Japanese, Vietnamese teas.

3. Cambodian. This variety is grown in some areas of Indochina and is a hybrid of the first two varieties.

Classification by processing method

The color depends on the method of processing the tea and the duration of fermentation.

black,
green,
yellow,
white,
Puer tea,
oolong tea (oolong).

Green tea comes in different varieties. The color of the drink ranges from yellowish to green, the taste is rich, and the aroma is bright.

Yellow tea is close to green tea and is produced in Fujian province.

White tea is the rarest and most expensive. It is more common in China and is almost not exported to other countries because it is very sensitive to transportation. The white tea production process involves withering and drying. The drink has a floral taste and pleasant aroma.

Black tea. The most popular in our country. It includes various types of tea that have undergone complete fermentation.

Puer tea. Goes through a specific fermentation procedure. They go on sale in the form of pressed tiles, pancakes, and tablets.

Oolong tea. Oolong comes in different varieties from milky to red. Has a medium degree of fermentation.

White tea

This type of tea has a degree of fermentation (5-7%). When harvested, only a bud and a couple of leaves are collected. The tea bud is covered with white thick fluff, which gives the drink its name. The main idea of creating this variety is that the tea leaf remains in the form in which it grew on the bush. The tea leaf is practically not processed: it is only slightly withered and dried. This procedure allows you to preserve the maximum amount of natural substances, and also leaves a floral taste and delicate aroma of tea leaves. There are special varieties of tea, they were bred specifically to obtain white tea. The most popular varieties of this tea are Hao Yin Zhen and Bai Mu Dan. After preparation, white tea has a greenish-yellow color and a delicate, pleasant aroma. White tea is a refined product; it requires compliance with the rules of transportation, storage, and preparation.

We advise you to read: Knotweed: medicinal properties and contraindications

Contains a high concentration of vitamins C and E. White tea has a delicate aroma and delicate taste. In ancient China, it was served only to the emperor and was used as a healing agent.

Green tea

This type of weakly fermented tea has many subspecies. The main difference is the processing technology. Tea leaves are dried immediately after picking to stop the oxidation process. The most common subspecies is the one that is fried at the final stage of processing. This is Liu An Gua Pian, Xi Hu Long Jing.

It contains a large amount of vitamins and microelements. Green tea strengthens the immune system, improves sleep, strengthens the nervous system, and increases sexual energy.

Black tea

Black tea. This tea is highly fermented. The process of its oxidation sometimes lasted more than a month. Tea can be bagged, tiled, granulated, or long tea. After brewing, the infusion turns out to be red or dark brown in color. Very popular in Europe. What types of black tea are there? Darjeeling, Assam, as well as Chinese Yunnan varieties, Keemun, Earl Gray, Puer.

Puer. Although it belongs to black teas, this type of tea can be distinguished from the main series. It goes through a long fermentation process, gets better over the years, and has no expiration date. Pu-erh is produced in the form of pressed pancakes, tablets, and bricks.

It contains vitamins, essential oils, and caffeine. Black tea improves immunity, is an anti-inflammatory agent, and perfectly quenches thirst.

Classification by country of origin

Chinese
Indian
Japanese
African
Ceylonsky and others

More than 1/4 of the total volume of tea entering the world market is allocated to China. This country produces traditional green and black teas, yellow and white, pu-erh and oolong.

India is famous for black teas; the percentage of green teas produced is not large. Only India produces elite Darjeeling tea.

10% of tea is grown in Ceylon, they are almost all black.

You may be interested in: Morgenthau tea - a world-famous tea

Green tea is most often produced in Japan. Basically, all of it remains in the country and is not exported.

Africa supplies the market with black teas and rooibos tea. The largest tea-producing country in Africa is Kenya.

China

Produces more than 25% of the world's tea. China is famous not only for its traditional varieties of green and black tea, but also for its unique yellow and white tea, as well as pu-erh and oolong, let's watch the video.

India

High-quality black tea is grown on Indian plantations; green varieties are produced here in small quantities.

Russia

Currently, several tea enterprises are successfully operating in the Krasnodar Territory, which produce not only ordinary varieties for mass consumption, but also elite varieties intended for connoisseurs.

Russian tea mainly remains on the domestic market, but a certain share is exported to the former Soviet republics. In 2017, the total number of importing countries approached 50, which indicates the strengthening of the position of Russian tea on the world market.

Taiwan

They once borrowed tea from the Chinese, and currently produce green and black varieties, as well as their own unique high-mountain oolongs.

Classification by tea leaf type

The following types of tea are distinguished: high-grade whole-leaf tea, medium-grade tea, and low-grade ground tea. Tea can also be pressed, instant, granulated and bagged.

Classification by additives

fruit,
flavored,
herbal.

Herbal tea is prepared from collections of medicinal herbs. Herbal tea is not subject to general classification, but it has its own types of tea that deserve attention.

Hibiscus tea. Made from Sudanese rose flowers. In eastern countries, this tea drink is especially valued due to its valuable properties.

Rooibos tea. An African drink produced from the bush of the same name. It is characterized by a high content of antioxidants and the absence of caffeine.

Mate tea. Herbal tea that came to us from Latin America. Made from Paraguayan holly.

Flavored tea is made by adding synthetic essences or aromatic natural additives to green or black tea. Fragrant herbs, flowers, and roots are added manually to the warm tea obtained after drying. It could be jasmine or orris roots. The mixture is stirred, after some time the flavorings are removed from the tea. The tea dries out again. Some manufacturers add dried natural flavors at the rate of 2.5 kg of flavors per 50 kg of tea. Adding artificial flavors is a cheaper method, more often used in Russia.

Fruit teas are made by adding dried fruit pieces to the tea leaves: apple, mango, lemon zest.

Beneficial properties of tea

It's no secret that black tea has a sufficient number of healing properties. Let us highlight only the main advantages of this healthy drink:

Neutralizes the effect of microorganisms that are the source of diseases on the skin, intestines, and stomach;
Due to its fluoride content, the drink helps strengthen gums and tooth enamel;
Relieves bad breath;
Helps fight intestinal infections;
A strong drink relieves diarrhea and relieves pain;
Black tea is a drink of longevity, it prolongs youth and gives beauty;
The drink gives strength, improves performance, strengthens the immune system;
Relieves fatigue, heals blood vessels, normalizes heart function;
Improving the functioning of all human organs.

Important!
Black tea contains caffeine in small quantities, which has a beneficial effect on the functioning of the kidneys and digestive system. The drink perfectly removes toxins and waste, protects the body.

When drinking black tea, you always need to know the limit so that the drink brings benefits and does not have a negative effect on the body.

What is the chemical composition of tea?

For more than 200 years, people have been researching tea to identify all the components and find out how beneficial it is. Until now, not all tea ingredients have been discovered and researched. But even now it is clear that tea is a plant with a very complex chemical composition. It contains almost 300 substances. Up to 50% of the detected substances are water-soluble (extractive), in black tea - up to 40%.

The black composition contains the following components in different quantities:

B vitamins,
vitamins P, K, A,
tannins,
amino acids,
caffeine,
magnesium,
iron,
sodium,
potassium,
fluorine,
zinc,
copper,
iodine,
calcium.

A cup of brewed black tea contains 5 kcal; in dry form, the calorie content is 150 kcal per 100 g.

Black tea for pregnant women

For women who are pregnant, black tea can only be harmful due to the presence of caffeine. It is quickly absorbed into the blood and can affect the development of the child. But a small amount of weak drink will only benefit the body.

Black tea is an excellent source of vitamins B and PP, as well as vitamins K and C, phosphorus, calcium and, of course, potassium. Drinking the drink helps pregnant women maintain the elasticity of blood vessels and normalize blood pressure.

Properties of the drink

Black tea has both positive and negative effects on the human body. Let's take a closer look at them.

Characteristics of useful components

The benefits of black tea are manifested thanks to the components that are included in its composition:

tannin - the substance has hemostatic and astringent properties, binds toxins, especially heavy metals;
caffeine - stimulates the activity of the cardiovascular system, increases blood pressure;
ascorbic acid - helps strengthen the immune system, but when brewed under high temperature, most of it is destroyed;
carotene - improves the functioning of the endocrine system, affects the condition of hair and skin;
B vitamins - regulate the activity of the nervous system, increase the overall tone of the body;
nicotinic acid - takes part in cellular energy metabolism;
fluoride - essential for healthy tooth enamel;
potassium - prevents the development of muscle spasms;
Vitamin K - strengthens blood vessels, maintains healthy bone tissue, and is responsible for normal blood clotting.

Thanks to the listed components, tea leaves have the following advantages:

tones and fills the body with energy;
improves brain activity;
increases concentration;
prevents the development of inflammatory phenomena in the oral cavity;
stimulates the urinary system (has a diuretic effect);
improves digestion;
promotes rapid healing of wounds and scratches on the skin;
improves overall well-being and mood in case of loss of strength.

The tonic properties of the drink obtained from the leaves of the tea bush compete with the infusion of longan. The benefits and harms of this fruit have been studied by Chinese doctors for many years; longan cannot be found on the shelves of Russian stores. The fruit of the longan tree tastes very sweet, it can replace sugar; Chinese healers have long used longan tea to improve body tone for various diseases.

Is black tea okay for children?

Most caring parents are interested in whether they can give their child black tea. According to experts, the drink should be introduced into the baby’s diet gradually. Usually they start giving a few spoons of weak tea in the morning, but not every day. After a while, tea can be given every day, the main thing is that the infusion is weak.

After the child gets used to the drink, he should drink a cup of black tea every morning. This is enough to saturate the little one’s body with vitamins, and not harm his body. You can put a little sugar or honey in tea, or serve it with other sweets.

See also: Mursala tea: beneficial properties, how to brew

Black tea production technology

After collecting tea leaves, several production stages occur, which are necessary to obtain high-quality raw materials. First, the leaves must wilt, then they are rolled, fermented and dried.

Withering;

This step is necessary to remove excess moisture inside the sheets. If a regular sheet has 75% moisture, then after withering it should contain about 62%. The process can be natural or artificial. If the country of production has a hot climate, then withering occurs naturally. This requires approximately a day. With artificial withering, the time is reduced to 5 hours.

Twisting;

Raw materials are most often rolled mechanically - using rollers. Depending on how you roll the sheet, you get different raw materials. If it is a slight twist, then when brewing you will get a weak infusion. Strongly curled leaves will produce a strong drink.

Black tea with herbs

Fermentation;

Under the influence of oxygen, chemical reactions occur in the leaves, as a result of which the raw material oxidizes. This gives it its dark color and inherent bitterness. Fermentation lasts approximately 3 to 5 hours, and can last a whole month, unlike white and green tea, which practically do not undergo fermentation.

Drying;

The leaves are dried to stop fermentation in them. To dry long tea, special units with fire and steam heaters are used. The temperature in the car reaches 100 degrees. After drying, no more than 7% moisture should remain in the sheets.

Sorting and packaging.

During sorting, whole leaves are separated from broken ones, as well as tea waste. Then they are packaged according to the grade. Tea waste - small particles, leaf dust - is used for bagged products.

How to brew black tea

Black tea is good for the body, but only if it is brewed correctly. The process of preparing the drink must be given due attention in order to feel not only the delicious taste and smell of the drink, but also to be saturated with healing substances.

Only an invigorating drink brewed according to all the rules will be beneficial. It is not without reason that in China, India and other countries there are tea ceremonies, where the process of making tea is a real art.

To create delicious tea you need:

Take a teapot made of glass, porcelain or clay. Pour boiling water over the dishes, this is necessary so that its walls warm up and retain heat;
Place the tea leaves in the teapot;
Pour some hot water so that the tea leaves swell and infuse;
Pour water into the kettle, cover it with a lid and cover it with a towel;
After a few minutes, when the drink becomes saturated and acquires the necessary aroma and taste, it can be poured into cups.

It is recommended to drink black tea hot. The drink is served with pastries, sweets or jam. Sometimes sugar or honey is added to tea. But even without additives the drink is delicious.

Black tea in cosmetology

The leaves of the dark infusion are especially useful for healthy facial skin. Therefore, there are several recipes for preparing care products:

Mask;

You need to prepare a strong infusion, to which you need to add honey and oatmeal. The mixed ingredients should be applied evenly to the face and left for 10-15 minutes. Then wash off the mask with your face. The procedure must be repeated regularly to achieve beautiful skin.

Lotion;

It is used to slow down skin aging. A strong infusion is mixed with lemon juice using equal proportions. Those who have sensitive skin can replace lemon juice with mineral water, adding a little sugar to it. Those with oily skin can wipe their face with the usual infusion, without any additions.

Compress;

With the help of tea compresses you can get rid of puffiness. Used tea bags are suitable for this. They should be placed on the eyes and left for 10 minutes. If there is no packaged product, then you can use tea leaves. Soak cotton pads in it and also place them on the area around the eyes.

For tanning or whitening.

If you wipe your skin with tea leaves every day, you can achieve a light tan effect. Adding flower honey to the tea leaves, on the contrary, will have a whitening effect. The mixture should be applied to the face, left for 15 minutes and rinsed with warm water.

Black tea mask

Harm and contraindications

In order for black tea to bring only benefits to the body, you need to know that the drink should not be consumed by people with various diseases. Black tea should not be taken if a person suffers from insomnia or is often overexcited. The drink can also be harmful:

Too strong tea can cause headaches and increase heart palpitations;
Excessive consumption of the drink sometimes contributes to muscle tension;
Intraocular pressure increases;
People suffering from tachycardia should stop drinking black tea;
Do not drink the drink on an empty stomach to avoid experiencing cramps and discomfort.

Important!
It is prohibited to take any medications with black tea or other drinks other than water.

Avoid using yesterday's brew, because it is an excellent environment in which bacteria multiply. Don't drink too strong tea unless necessary.

A black drink gives strength and relieves fatigue, it helps to relax and creates coziness. Enjoy this delicious drink, it will warm you up in cool weather, make your day more comfortable and your mood wonderful.

How to choose good black tea

In order for drinking black tea to bring maximum pleasure and benefit, you need to be able to choose it correctly. One of the most important indicators of tea quality is the size of its leaves. Nowadays you can often find tea with medium and small leaves. A small leaf brews quickly, but is significantly inferior in taste. Tea bags are also available for sale. It is best to avoid this type of tea; such tea is considered to be of poor quality.

When choosing tea of decent quality, you need to pay attention to the following indicators:

Color. The leaves should have a bright black color. Brown or gray shades indicate poor quality.
Size. The sheets should not differ significantly from each other in size. Also, the composition should not contain anything unnecessary: branches, broken leaves, dust.
Curl degree. High-quality black tea has well-rolled leaves.
Aroma. Black tea has a sweet, floral scent. The lack of aroma indicates that the tea was harvested a long time ago and may not be fresh.
Lack of moisture. Mold and various bacteria quickly form in wet or raw tea, making it unsuitable for consumption.
Best before date. If the expiration date comes to an end, the tea will become stale, which will affect the taste and aroma.

What are the benefits of black tea?

The beneficial properties of tea have been studied by many scientists around the world, research continues to this day.
The main debate centers on whether green or black tea is beneficial. Although they differ only in the way they are prepared for use after collection. The only thing that has been established is that there are no harmful substances in tea leaves. But subject to the consumption norms.

Tea will be useful for people with problems of the cardiovascular system; the main thing is to brew weak tea and not drink it too often.

It helps improve digestion and brain function. Scientists from Arizona believe that black tea with citrus fruits can reduce the risk of developing skin cancer by 70%. Tea with milk helps cope with colds.