Tea is the second most consumed beverage in the world after water. All tea comes from the Camellia sinensis plant, but different ways of harvesting and processing the plant produce different types of tea.
After harvesting, black tea leaves go through a process of wilting, bruising, rolling, and oxidation.
Oxidation occurs when the leaves remain exposed to the air for a long time. Enzymes break down the chemicals in the leaves, producing their brown coloring and familiar smell.
The process for making green tea is similar, but it does not involve oxidation. Oxidation may give black tea nutritional benefits that are not present in green tea.
For example, the nutrients in black tea may reduce the risk of several cancers, protect the heart against atherosclerosis, and help maintain healthy blood pressure.
In this article, learn more about the benefits of drinking black tea, as well as the nutrients it provides and the possible risks.
According to the United States Tea Association, black tea accounted for around 84% of tea consumption in the U.S. in 2018.
Black tea may have similar benefits to green tea. However, many studies have looked specifically at black tea, and how the oxidation process may impact health.
A key area of interest is black tea as a source of antioxidants.
Antioxidants help combat free radicals. Free radicals are unstable molecules in the body that result from both natural processes and environmental pressures.
The body can remove free radicals, but if too many build up, they can damage or change cells in the body.
These changes can contribute to the development of many diseases and conditions, such as atherosclerosis and some cancers.
Antioxidants can help remove free radicals, and tea is one source of antioxidants. In fact, one study notes that phenolic compounds, which have antioxidant effects, constitute up to 30% of the dry weight of green and black tea.
The antioxidants in black tea are different from those in green tea, due to the oxidation process. Green tea mainly contains catechins. During oxidation, these convert into thearubigins, theaflavins, and flavonols.
These may give black tea different benefits to green tea.
Source: Medical News Today
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