Is there any harm from black tea: how it is made, composition and properties for the human body

Author: Alena Dorozhkina , unique tea specialist,
professional tea-tester

Is black tea harmful to human health and body? To get a high-quality product, tea companies must comply with the production technology: correctly collect, dry and store leaves.

Let's understand the intricacies of black tea production.

Origin History

No one knows for certain how the drink appeared, but one legend says that the birthplace of this discovery was Chinese Wishan.

According to legend at that time, tea leaves were simply collected and dried in the sun, using them as a basis for cooking decoctions.

But one day the villagers suffered misfortune and were attacked by soldiers.

People had to flee, but when they were able to return home, they found that the collection of leaves, which was left in a hurry, had already turned black in the sun and wilted.

In order not to lose the harvest completely, the farmers decided to dry it on fire from pine firewood. This primitive treatment led to the fermentation of tea, which subsequently gave the drink a previously unseen taste and aroma, which conquered the villagers.

How black tea is made

It is interesting that both green and black and white tea are harvested from the same plant, with the top leaves of the tea bush being the most valuable, since they contain the maximum amount of essential oils that give a variety of aromatic shades.

However, to get a different type of tea & ndash; Further processing of the tea leaf, especially fermentation and the drying step, is important.

Let's start with the collection. Modern assembly can be manual or machine. In the first case, we are talking about harvesting elite varieties for which the upper leaves and buds are collected.

The process is very labor-intensive and expensive, but the result is superior tea.

If raw materials are harvested using machines, it is possible to get into the crop, in addition to tea leaves of cuttings.

However, subsequently, thanks to special filtration, tea raw materials are purified from additional impurities. Typically, machine-harvested tea is used to produce more affordable price points.

Technologies and methods of black tea production

Manufacturing involves several sequential steps:

• the upper parts of the shoots are collected & ndash; the most valuable are the upper leaves and the kidney, since it is they who give a gentle aroma and taste, thanks to the contained essential oils;
• collected leaves are dried to remove excess moisture;
• Twist (manual or machine);
• fermentation occurs (the mass is oxidized, which affects the final taste and aroma of the product);
• for the production of black tea, an important step is drying, for which huge centrifuge ovens are used, where the fermentation process stops at temperatures above 100 C and a stream of hot air, closing essential oils in cups;
• ready black tea is standardized according to the size and quality of the sheet & ndash; the main categories are Whole Sheet & nbsp; (OP, OPA, P, FP, FOP, GFOP, TGFOP, SFTGFOP) and Cut/Broken, in whose name the letter B (broken) is added: BOP, FBOP P, TGBOP, etc.

What black tea contains

Experts say the drink has a beneficial effect on the human body because it contains substances such as:

• Tannin.
• Fluoride.
• Carotene.
• Nicotinic, pantothenic acids.
• Vitamins (C, B1, B2, K, P, etc.).

Chemical composition

How harmful it is to drink black tea (harm, as a rule, manifests itself with improper storage and low collection quality) can be understood by its components. It contains many minerals, organic acids. Also present in the drink:

• Essential oils. Affect smell and taste.
• Tannins. Affect the strength of the drink.
• Alkaloids. These include caffeine, thein.
• Amino acids. Responsible for the aromatic component.

Black tea categories and how they differ

There are many varieties of distinguishable by specific criteria. Depending on the type of processing, the following types are distinguished:

• Baykhovy. The most famous, widely represented & nbsp; in the world market in the form of loose leaf tea.
• Pressed. Whole leaves are treated with hot steam, pressed and dried. Finished product represents briquettes of various shapes and sizes. The aroma of the drink is not too intense, but the taste is rich, with a rich bouquet. The most famous category of pressed tea is Puers .
• Granular. The raw material passes through a special machine that grinds and twists sheets.
• Extracted. No boiling water is needed for brewing & ndash; cold water can be used. All taste qualities and useful characteristics are preserved. An interesting extracted drink is Golden tar .

In addition to the classification by the main difference in the black tea production process, there is a division by the size of the cups:

• Whole leaf. The taste of the finished drink is deep, rich, the aroma is soft, unobtrusive. It is more expensive than other varieties because it retains all the useful properties.
• Broken/Cut. The leaves are cut in a special way. They have a bright color and intense smell.
• Low-grade: dust and seeding/fine chips (fannings).

Countries of origin

One of the most important factors affecting the quality and taste of tea is where the tea bush grows.

The largest suppliers of black tea are India, Ceylon, Kenya and China. Although China is primarily famous for its green tea varieties, their unique black tea production technologies give special varieties.

Depending on where the tea leaves are collected, the drink may have different taste characteristics. Consider the countries where tea is harvested and exported.

India

This is where some of the most favorable climatic conditions for the growth and development of the tea bush are.

The largest crop, quite different in taste and aroma compositions, is harvested from several regions that have become the same names for tea varieties:

• Darjeeling . Tea leaves are not collected automatically, but by the hands of pickers. For this reason, the variety belongs to the premium class. A properly prepared drink tones and invigorates.
• Ассам. It has a pronounced smell with honey notes.
• Nilgiri. It has a soft aroma, resembles lemongrass. Contains antioxidants.

To learn more about Indian Tea, we have created a & nbsp; Indian Tea video.

China

The beneficial properties of strong black tea were appreciated in Chinese territory thousands of years ago. This country is the largest supplier of tea raw materials to all countries of the world.

Interestingly, it is in China that the traditional understanding of black tea for us is of a different nature. The Chinese call the drink by the color of the infusion, not by the color of the tea leaf. And black tea in China is Puer, while our usual drink according to the Chinese classification is closer to the category & laquo; red tea & raquo;. One of the most famous and tasty varieties is Jin Jun Mei .

However, for example, and elite tea & laquo; The bounty of the gods & raquo; with a dried fruit flavor will not leave connoisseurs indifferent.

Ceylon

The climatic conditions of the island are ideal for growing both highland and lowland tea.

The most popular strong varieties are harvested on low-lying plantations in Sri Lanka & ndash; one of the popular ones is Ruhuna .

Here they harvest brownish leaves with a pronounced astringency and a pleasant unobtrusive smell.

However, highland varieties are most valuable:

• Канди.
• Adam's Peak is high mountain .
• Димбула.

All these varieties can be purchased on the website of the Russian Tea Company.

For more information on the flavor profile of Ceylon tea, watch the video & nbsp; Ceylon Tea .

Indonesia

If we consider a brief history of the occurrence of black tea and its characteristics, we can find that Indonesian varieties are very similar to Ceylon. The popularity of the product is due to its strength and saturation, beautiful amber color, fullness of taste.

Kenya

Tea plantations in this territory began to appear relatively recently, at the beginning of the 20th century. The climate is favorable for growing and harvesting tea leaves, they can grow all year round, and volcanic soils give a unique taste of tea.

Interestingly, Kenyan tea is considered the most environmentally friendly, due to growing in the foothills of Kenya, where, due to the discharge of air, there are no pests, which means there is no processing of tea bushes. Production volumes exceed 240 tons.

On the website & laquo; Russian Tea Company & raquo; you can buy excellent varieties of the Kenyan highlands of the plantations Tumaita, Michmikuru, Kiru, Kangaita. One of the most famous Kenyan varieties & ndash; black tea & laquo; Kenyan Breakfast & raquo; with floral notes and a unique aroma.

Vietnam

Plantations here occupy thousands of hectares and are located at a relatively low height. It is generally accepted that the best tea grows in Thai Nguyen, but this is far from the only Vietnamese province that specializes in tea business.

There are regular tourist events and excursions, where tourists can take a first-hand look at the collection and production, as well as try the result of the work of the craftsmen.

Russia (Krasnodar)

Krasnodar Territory is rich in fertile regions & ndash; tea plantations are located in Dagomys, Matsest, Lazarevsky, Solokh-Aul, Khost.

The local humid subtropical climate and comfortable winters are extremely favorable for growing tea.

Leaves are often picked manually, so not only well-known souvenir collections are produced here, but also elite drinks.

You can choose Krasnodar tea from the rich assortment of our site.

Product Grades

Depending on how black tea is made, brewed, and where the plant is harvested, manufacturers use various terms and abbreviations that appear on the packaging. Most common abbreviations:

• PEKOE. Loose tea from whole leaves. In the baikhovy and flower varieties, the composition includes buds.
• Orange. It has a basic degree of quality. When buying, pay attention to the size of the sheet, its integrity and the presence of buds in the composition.
• Broken. Small-leaf broken tea, strong and rich enough.
• Flowery. During its manufacture, medium-leaf raw materials and buds are included in the composition, which give the drink a special aroma.
• Golden. High quality product with gold infusion.
• Sushong. The leaves are not of very high quality, collected at the trunk of a tea bush.
• Tippy. Tea buds & ndash; types characteristic of premium tea, including a large number of unopened buds.

As previously written, all black teas are divided into leaf and broken. In each of these groups, depending on the quality of the bowls, subgroups are identified, denoted by the abbreviation.

Leaf teas are divided into:

• P – Pekoe.
• OP – Orange Pekoe.
• FP – Flowery Pekoe.
• PS – Pekoe Sushong.
• FOP – Flowery Orange Pekoe.
• GFOP – Golden Flowery Orange Pekoe.
• TGFOP – Tippy Golden Flowery Orange Pekoe.
• FTGFOP – Fine Tippy Golden Flowery Orange Pekoe.
• SFTGFOP – Special Fine Tippy Golden Flowery Orange Pekoe.

The labels also use the names Whole Leaf and Big Leaf.

Mid-leaf varieties are labeled as follows:

• BOP & ndash; Broken Orange Pekoe.
• BP1 & ndash; Broken Pekoe Grade 1.
• BP2 & ndash; Broken Pekoe Grade 2.
• BPS – Broken Pekoe Sushong.
• FBOR – Flowery Broken Orange Pekoe.
• GFBOR – Golden Flowery Broken Orange Pekoe.
• BOPF – Broken Orange Pekoe Fannings

Inscription & laquo; Loose Leaf & raquo; (loose leaf) can also be found on the packaging of medium leaf tea.

Small-leaf varieties are labeled as:

• F or FNGS (Fannings) & ndash; & laquo; dropout, mean dust & raquo;.
• D (Dust) & ndash; & laquo; fine dust & raquo;, & laquo; dust & raquo;.
• PD (Pekoe Dust) & ndash; & laquo; coarse dust & raquo;.

What are the selection criteria

What to look for when buying:

• The shade of the cups. If the product is of high quality, then the color is close to black. However, keep in mind that the Stgfop grade will always have golden tips & ndash; these are tipses (tea buds) that give a honey hue, and the Indian variety Darjeeling will always be greenish interspersed, thanks to which the golden infusion ennobles the tea infusion with softness.
• No unnecessary inclusions. In high-quality leaf tea, the presence of twigs and cuttings & ndash; only whole slightly twisted cups.
• Humidity. You can not buy and brew tea leaves with the smell of mold.
• Expiration date. After 24 months after packaging, many beneficial properties of tea are lost. You can use it, but the taste will be flatter. However, remember that this condition does not apply to Puer tea, where aging is key!
• Homogeneity. All cups must be the same size.

Storage

The product must be stored in a dark place away from direct sunlight.

An excellent storage location is a tin or ceramic jar in which the cups will be protected from moisture and sunlight.

Tea is good for 24 months.

At the same time, it is important to create suitable conditions, because the high level of humidity and the constant movement of air masses have a bad effect on tea leaves, especially if the raw materials are kept in leaking packaging.

Calories

100 mL contains 0 kilocalories. Of course, we are talking about a product that does not contain sugar, milk and other additional components. See the packaging for details.

Why black tea is healthy or unhealthy

Experts warn that the product can be harmful if consumed uncontrollably. With moderate consumption of quality products from trusted manufacturers, which were correctly stored and prepared in accordance with all the rules, there should be no negative consequences.

Pressure effects

According to studies, alkaloids present in the composition lead to heart rhythm disturbances, accelerating it, and also cause severe emotional arousal.

In addition, a caffeine-containing drink leads to an increase in blood pressure.

Therefore, people suffering from high blood pressure should not get too carried away with tea drinking & ndash; not more than two cups per day.

Contraindications

If you understand whether strong black tea is harmful, and what is dangerous for the health of the body, it turns out that the drink is more beneficial.

However, there are people for whom this product is contraindicated (temporarily or permanently):

• Caffeine increases blood pressure, so hypertensive patients should not abuse tea breaks.
• People with stomach problems need to coordinate their diet with their doctor.
• Due to the diuretic effect of the drink, the effectiveness of antipyretic drugs decreases, so drinking tea is not recommended when body temperature rises.
• Period of pregnancy and breastfeeding. Strong brewing excites the nervous system of the fetus and can lead to a decrease in body weight. If you really want black tea after childbirth, it is better to dilute it with milk or cream.

Brewing secrets

Choosing and purchasing a quality product is not enough, you need to prepare it correctly. Common expert recommendations:

• Warming up the teapot. This avoids extreme temperature changes.
• Soft water.
• Suitable utensil material. It is better if it is porcelain, glass, clay or ceramics.

Strength and brewing time

There are no generally accepted rules, since each variety and species is different. For example, turning a tea leaf into a drink, if black tea is large-leaved, lasts much longer than in the case of small-leaved varieties.

In addition, the customer's personal preferences remain important. Recommended time for brewing leaves & ndash; 3-5 minutes. You can find detailed instructions after purchasing goods on the website & laquo; Russian Tea Company & raquo; or ask a question before placing an order.

Brewing temperature & nbsp;

95 to 100 degrees are considered optimal. To do this, you can set the temperature on the kettle manually, or when the kettle boils.

Let's summarize

To find out what properties black tea has, what are the benefits and harms, you need to familiarize yourself with its rich component composition.

Numerous studies have shown that the infusion improves memory and helps calm, tones, invigorates and has other useful properties. The product will be extremely useful if you buy it from trusted suppliers, prepare it correctly and store it.