Nutrient Brief: Black Tea

There are four major types of teas. 


-Green Tea
-Oolong Tea
-White Tea and

-Black Tea


All of these teas come from the same source, a variety of flowering plant also known as Camellia Sinensis. All the teas from this family have been shown to promote wellness and benefit your health. The only difference between the four varieties is the amount of time taken to cure the leaves and time to allow them to oxidize.  Oxidation is the process in which the leaves darken in color as the chlorophyll breaks down. 


The oxidation period is controlled with differing amounts of humidity and temperature. This process allows producers of tea to adjust the aroma, appearance and overall flavor of the tea.  Black tea is capable to oxidize the longest and possesses unique qualities from the other varieties. 


Besides the same antioxidant rich characteristics of Green tea, Black tea also includes:

-More caffeine, up to 100mg per serving. As compared to a cup of coffee at 150mgs. Caffeine aids in metabolic function and alertness.

- Concentrated flavors. Black tea has a flavor that last longer than it's counterparts. Unlike Green tea, it can be boiled at very high temperatures without turning bitter. The stability of the compressed leaves is so high that they were actually once used as currency in ancient Tibet and Siberia.

- Heart health. New studies are finding that regular consumption of Black tea can lower LDL cholesterol levels and may even help clean arterial walls.
   
- It's the most commonly available. If your only experience with tea is from a glass of Lipton with a few ice cubes then congratulations, your drinking over 40 different blends of Black tea (just don't add sugar). The manufacturers blend Black tea leaves in order to get the most commercial appeal. 

Dennis Sluder, NPTI

Fitness Together North Buckhead

Fitness and Nutrition Coach