The efficacy and function of black tea is suitable for what season to drink black tea, where is good, and how to drink black tea best.

These four kinds of teas (white tea, oolong tea, green tea and black tea) are all made from tea trees, but they have different tastes. This is because they are treated in different ways to achieve different degrees of oxidation. Black tea has a higher degree of oxidation than the other three teas, so its taste can be maintained for several years, while green tea may lose its flavor within a year or several years. Ceylon (Sri Lanka) is famous for its fragrant black tea!

Ceylon black tea differs from green tea in that during production, tea is allowed to fully oxidize before heating and drying. In the process of oxidation, oxygen interacts with the cell wall of the tea plant, changing the leaves of the tea plant from dark brown to the famous black of black tea. Oxidation can also change the taste of black tea, helping to increase the malt, fruit and even smoky taste, depending on the type of tea.

In contrast, when processing green tea, they have the lowest degree of oxidation. After harvest, they are quickly heated and dried to prevent excessive oxidation, turning the green leaves brown and changing the taste of freshly picked leaves.

Black tea is usually produced by one of the following two methods:

Traditional practice: with this more time-consuming production method, the tea remains intact or partially broken during processing. Tea is picked from the garden, withered to reduce moisture, rolled in various ways to scratch the leaves and begin to oxidize, oxidize to produce color and taste, heated to prevent oxidation, and then graded.

Unorthodox or CTC: in the production of this accelerated version, the tea is cut into thin slices rather than rolled up. Small pieces of tea are oxidized more quickly to produce one-dimensional, consistent, strong black tea.

Black tea has a wide range of health benefits, including but not limited to

Rich antioxidants-tea polyphenols are common antioxidants in tea. There are three types of antioxidants in black tea, including catechins, theaflavins and theaflavins. Antioxidants can reduce the risk of chronic disease because antioxidants can help clear free radicals in the body, thereby reducing cell damage.

No risk of type 2 diabetes-studies have shown that drinking the right amount of black tea every day can reduce the risk of type 2 diabetes by 70%! For healthy and pre-diabetic adults, drinking black tea can lower blood sugar levels.

Immune boosters-sugar-free drinks are rich in amino acids, antioxidants and alkylamine antigens that strengthen our bodies and immune systems and help us protect against minor ailments we experience every day.

Help cancer cells grow-multitasking polyphenols also prevent the existence of cancer cells. A study shows that polyphenols reduce the growth of new cancer cells. Another study analyzed the effects of polyphenols on breast cancer and found that these polyphenols in black tea can prevent hormone-dependent tumors from spreading in the body.

The benefits of caffeine-at first people may think that caffeine is not good for health, but black tea contains much less caffeine than coffee. The body needs a little caffeine to increase attention and awareness. Black tea also contains an amino acid called l-theanine, which improves brain activity and makes you feel energized after a cup of tea.

How to make black tea

Boil the water in a pan

Measure the tea. A teaspoon of bulk tea is perfect with 200-250 milliliters of water.

Put the tea into the teapot and pour into the boiling water. Close the lid.

After two minutes, take the lid off, stir, and then close the lid.

Let the tea soak for another 3 minutes.

When the tea is brewed enough, put a filter on the teacup and pour the tea in.

Service and enjoyment!