The benefits of black tea

The story behind black tea

Tea comes from a fascinating plant: Camellia sinensis. In Latin, "sinensis" means China, reminding us of the origin of this treasure. But do you know the legend of black tea?

Black tea discovering

Like many culinary discoveries, its origin is thought to be due to chance.
Tea began its journey around the world in the 17th century with the emergence
of the British East India Company. During long sea voyages, green tea leaves,
exposed to heat and humidity, would darken.

But it took more than that to deter explorers from tasting the precious drink.
It was so well-loved that it became the favorite beverage of the royal court,
replacing alcoholic drinks at meals.

A beverage full of benefits

Since then, tea has become the most consumed drink after water.

From green to red, white to black, each type of tea offers unique
aromas and invaluable benefits.

Black tea, particularly appreciated by the English, is filled with virtues derived from meticulous craftsmanship.

Black Tea: An Alchemy of Flavors and Benefits

Institutions such as Harvard and the National Institutes of Health recognize tea as a health-promoting drink.

The term "tea" refers to the processed and dried leaves of the Camellia
sinensis plant. Teas come in various forms depending on preparation techniques.

Appreciated for its rich flavors, black tea is a favorite among tea lovers. Its careful processing enhances its benefits and unique malty taste.

Tea, which doesn’t naturally grow black, becomes dark through a controlled oxidation process.

Here’s a quick overview of the key steps:

• Withering: Freshly picked leaves are dehydrated to
  make them more pliable.
• Rolling: The leaves are rolled to release their
  enzymes and start oxidation.
• Oxidation: Placed in a controlled environment, the
  leaves undergo full oxidation.
• Drying: They are then dried to stabilize their aromas.
• Grading: Once dried, the leaves are sorted by quality.

Black tea is available in various types based on origin and manufacturing method, each offering unique flavors: some with robust and malty notes, others with floral nuances.

This diversity makes it a refined drink, as prized as fine wines or coffees.

The Impact of Oxidation

It is during exposure to air that tea leaves oxidize. But what interests us is what happens as a result of this reaction!

Tea leaves are rich in polyphenols, like catechins. During oxidation, these
catechins transform into other compounds: theaflavins and thearubigins, bioactive compounds in the flavonoid category.

It’s this concentration of flavonoids that gives black tea leaves their color, their beautiful amber-red infusion hue, and the drink’s distinctive warm flavors.

But their effects don’t stop there. These are powerful antioxidants that protect our bodies by fighting free radicals. We’ll explain it all in detail!