Although the expression “black tea” is commonly used to describe a cup of tea without milk, just like coffee without cream, black tea is also a category of tea that is more flavorful and contains more caffeine than the less oxidized green or white varieties. In Chinese and other Asian languages, black tea is known as “crimson tea” which is a better description of the color of the liquid. However, it is important not to confuse this with “red tea” in the Western world, which generally refers to rooibos, a South African herbal tea.
Green and white teas usually lose their flavors within a year whereas black tea retains it flavor for several years. This is one reason why black tea has been an article of trade for many years. Lately, green tea has gained much focus as research has shown that it carries antioxidant effects. Despite that, black tea still accounts for more than over 90% of all the tea sold in the West. Yet more recently, black tea has seen a revival to its popularity as studies indicate that compounds found in black tea also provide health benefits that green tea offers.
Plain black tea without any milk or sugar contains negligible amounts of calories, protein, sodium and fat but is rich in polyphenols, a type of antioxidant. Studies show that drinking black tea on a regular basis may reduce the risk of coronary heart disease as flavonoids and polyphenols in black tea help lower the production of bad cholesterol and reverse the abnormal functioning of the blood vessels that contribute to stroke or heart attacks. Furthermore, one study in Boston found visible improvement in the functioning of blood vessels within just two hours of drinking one cup of black tea. Conversely, a German study showed that adding milk will inhibit the protective effects of any tea. Thus, it is recommended to consume plain tea.
References:
(1) http://en.wikipedia.org/wiki/Black_tea (2) http://chinesefood.about.com/library/weekly/aa021103a.html
