More Health Benefits of Black Tea
Green tea has always been the focus when researching the health benefits of tea. Scientists say that green tea is loaded with the compound epigallocatechin gallate or EGCG, which is a powerful antioxidant that fights harmful free radicals in the body. Since the fermentation process used to make black tea converts EGCG into other compounds, researchers assumed that the health benefits of black tea were lesser compared to those of green tea. However, recent studies indicate otherwise.
The health benefits of black tea could be attributed to compounds contained in the drink. They’re called theaflavins and thearubigens and scientists say they can do more than contribute to the tea’s dark color and distinctive flavor. They also provide the health benefits of black tea which were originally attributed solely to green tea.
But before you start drinking black tea by the buckets, it’s important to remember research on the health benefits of black tea is still in the early stages.
“Although numerous observational studies have examined the relationships between tea consumption and the risks of cardiovascular disease and cancer, there is no conclusive evidence that high intakes of tea are protective in humans,” writes Jane Higden, a research associate with the Linus Pauling Institute, in a recent article.
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Black Tea Research
One of the first studies on the health benefits of black tea was a long-term research conduced by scientists at the Netherlands National Institute of Public Health and the Environment. According to them, they have found a correlation between regular consumption of black tea and reduced risk of stroke.
In the investigation, researchers looked at data from a study examining the health benefits of foods that are high in flavonoids. This previous study on phytonutrients with antioxidant benefits became the basis of their own study on the health benefits of black tea.
They knew that while some of the flavonoids are obtained from fruits and vegetables, about seventy percent actually came from black tea. And so based on this fact, they decided to look into the effects of flavonoids in black tea by examining 552 men over a 15-year period.
After the study was finished, the researchers concluded that the flavonoids in black tea helped reduce the production of LDL – the bad cholesterol that can lead to stroke and heart attacks. Furthermore, men who drank over four cups of black tea per day had a significant lower risk of stroke than men who drank only two to three cups per day.
In a separate study at Boston’s School of Medicine, Dr. Joseph Vita also studied the health benefits of black tea and came up with results that corroborated the findings of Netherlands National Institute of Public Health and the Environment.
To arrive at his conclusion, Dr. Vita studied for four months sixty-six men who drank four cups of either black tea or a placebo daily. After four months, Dr. Vita concluded that drinking black tea can help reverse an abnormal functioning of the blood vessels that can contribute to stroke or heart attack.
Some Information on Black Tea
Black tea is one of the "true" tea varieties. "True," because, based on the information on black tea, the leaves used for this beverage come from the Camellia sinensis plant, as opposed to a cornucopia of herbs (more accurately known as tisane, e.g. chamomile tea).
Information on black tea will tell you that the leaves used are more heavily oxidized than the white, green, and oolong varieties. For this reason, black tea is generally stronger in flavor and emits a more distinctive aroma. In addition, black tea also contains more caffeine than any of its lightly oxidized cousins.
There are several varieties of black tea. Information on black tea will tell you that these varieties are named after the region where they were produced. Like wine, black teas produced in one region have a characteristically different flavor compared to black teas grown in other regions.
The varieties of unblended black tea include:
Lapsang Souchong
Lapsang Souchong was grown originally in Mount Wuyi, Fujian Province in China. Though the tea plant is a warm-weather perennial, growers of Lapsang Souchong believe that the humidity of the mountaintops and the low clouds soothe the tea leaves, producing the best quality black tea.
Information on black tea will tell you that Lapsang Souchong acquires its unique smoky taste, not from the fact that they are grown in a mountain area, but from the drying method used – burning over pine.
Keemun
Produced in Qimen, precinct of Anhui province in central China, Keemun black tea is known for its winey and fruity taste with depth and complexity. Like Lapsang Souchong, this black tea type also has a hint of pine in its flavor and floweriness, but not at all as florid as Darjeeling tea. This information on black tea will tell you that Keemun black tea’s taste is very distinctive and well balanced.
Dian Hong
Used mostly in blends, Dian Hong is gourmet black tea made from the golden tips (or buds) of a young tea plant. Finer teas of this variety have a sweeter taste but gentler aroma. The color is somewhat different from other black teas in that Dian Hong is brassy gold but without any astringency. Information on black tea will tell you that Dian Hong is grown in Yunnan Province in China and is one of the oldest tea types in the world (nearly 1,500 years old).
Ying De Hong
From Guangdong province in China, Ying De Hong was first produced mechanically in 1959. Many people consider it poorer quality compared to other Chinese black tea types, however, if processed correctly, the Ying De Hong could actually yield a cocoa-like aroma that can be very appetizing. Like all black teas, Ying De Hong teas also has a sweet aftertaste.
Assam
From Assam, India, Assam black tea is black tea with a truly "black tea taste" – that is, it is full bodied and strong. Information on black tea will tell you that Assam teas are actually grown at sea level, which might account for its briskness and malty flavor. If you think the astringency is too strong for you, add milk to remove its bite.
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