Nutrition

 The NCI note that tea contains:

• alkaloids, including caffeine, theophylline, and theobromine
• amino acids
• carbohydrates
• proteins
• chlorophyll
• fluoride
• aluminum
• minerals and trace elements
• volatile organic compounds, which contribute to its odor and taste

The antioxidant effect of black tea is due to its polyphenol content. Polyphenols are chemical compounds that protect plants from ultraviolet radiation and harmful, disease-causing pathogens.

Flavonoids are one type of polyphenol. They occur in grapes, red wine, and other foods.

The antioxidant effect of polyphenols may help protect the body from changes that lead to disease.

Tips for serving

Consuming black tea can be a healthful way to provide a daily caffeine boost. The tea is low in calories, especially when a person does not add sugar.

Ways of adjusting the flavor without adding sugar or sweeteners include:

• blending the tea with spices, such as cinnamon
• adding lemon juice
• adding mint

People can also use it in cooking. For example, they can use it:

As a stock: Black tea can add a smoky flavor to soups with red meat or mushrooms.

In poaching liquids: Poaching food in black tea infuses the aroma into the food. One idea is to poach mushrooms in lapsang souchong black tea.

For cooking beans and grains: Swapping water for tea when cooking rice or beans adds a smoky nuance to their flavor.

In desserts: Infuse the flavor of tea into warm milk and add to puddings or custards. Or, infuse Earl Grey black tea into a chocolate mousse.

Risks

There may be some risks to drinking black tea. The following sections discuss these risks in more detail.

Toxic elements

All brewed tea contains minerals that, in excess, can be poisonous.

Lead and aluminum are present in tea. In large doses, these heavy metals can be toxic to humans. Minor traces of arsenic and cadmium can also be present in some teas, but not in harmful quantities.

Black tea also has high levels of manganese. The body needs this mineral, but it can be toxic in excess.

The longer tea brews, the higher the concentration of these toxic elements will be. Brewing tea for a maximum of 3 minutes can reduce the risks.

Depending on where and how people grow the tea, there may also be traces of pesticides in the leaves. This is another reason for people to limit the amount of tea they consume each day.

Effects of caffeine

Black tea contains around 2–4% caffeine.

People who are sensitive to caffeine could experience insomnia, anxiety, irritability, or an upset stomach when consuming tea in large quantities.

Consuming too much caffeine may also lead to:

• cardiac arrhythmia, or an irregular heartbeat
• diarrhea and irritable bowel syndrome
• eye pressure, and possible glaucoma
• an increase or decrease in blood sugar
• an increase in blood pressure
• a loss of calcium through the urine, which could lead to weakened bones and possible osteoporosis

People who drink tea regularly and who experience any of the above symptoms should consider reducing their tea consumption. If symptoms continue, they should see a doctor.

Anemia

Black tea contains tannins. One 2017 review found that tannin-rich foods, such as tea, may be a good source of antioxidants, but that they can also reduce the body’s ability to absorb iron.

For this reason, people with a history of iron deficiency should avoid consuming tea when taking iron supplements or eating an iron-rich meal.

They should also leave an hour between eating and drinking black tea.

Source : Medical News Today