Black tea Rwanda OP 100g Bio-Flavo

Black tea Rwanda OP 100g Bio-Flavo

Rwanda black tea is a good quality dried tea from this African country. It gives strong, intense, stimulating infusions.

Black tea is obtained by oxidizing the green leaves of the Camellia sinensis bush. In this process, the numerous catechins present in the leaves are converted into theaflavins and thearubigins, which give the infusions a brownish-red color.

Black tea and health

Black tea is as rich in nutrients as green tea. Theine (a form of caffeine) plays an essential role, which has a stimulating effect, increases the metabolic rate, improves concentration, reflexes, reduces drowsiness, and improves mood. Black tea also prevents tooth decay (because it contains fluoride), heart disease, atherosclerosis, the development of glaucoma, because it contains a lot of polyphenols. It has been found that it has anti-cancer (colon, prostate) and anti-inflammatory effects. When you consume several cups a day, you can increase bone mineral density.

Substances in black tea

Tea contains a lot of biologically active compounds and nutrients such as purine alkaloids (theine and theobromine being a form of caffeine), amino acids, lipids, vitamins such as C, A, E, K, from group B. There are also minerals such as potassium, calcium, magnesium, aluminum, manganese, iron, selenium, fluorine. Phenolic compounds (flavonoids, phenolic acids) are especially important, among which catechins predominate, which are very strong antioxidants.

Polyphenols and their beneficial effects

• Phenolic acids, among which phenylcarboxylic acids predominate, especially gallic with antioxidant and therefore anti-cancer properties.

Flavonoidssuch as:

• Flavanols and the most catechins such as epicatechins, epicatechin gallate, but the most powerful antioxidant, i.e. epigallocatechin gallate – they reduce the level of LDL cholesterol, have anti-mutagenic properties, lower blood pressure, help fight obesity, prevent cardiovascular diseases, support the fight against diabetes, accelerate fat burning, delay the aging process

• Flavonols:

1. kaempferol with diastolic, anti-inflammatory, anti-allergic, anti-fungal properties
2. quercetin with anti-inflammatory, anti-atherosclerotic, anti-thrombotic, anti-allergic properties
3. myricetin with anticancer and antiatherosclerotic effects

Herbata w kuchni i nie tylko

Herbatę czarną zalewa się wrzątkiem i parzy 3-5 minut stosując około 1g suszu na 100 ml wody. W Azji stosują też inną technikę parzenia. Podobną ilością wrzątku zalewają aż 3-5g suszu ale parząc tylko przez pół minuty. Potem można parzyć jeszcze 2-3 razy, za każdym razem o około dziesięć sekund dłużej. Krótsze parzenie daje napary pobudzające, orzeźwiające, gdy dłuższe relaksujące, uspokajające, wprowadzając w dobry nastrój. Herbata czarna nadaje się też do okładów uśmierzających oparzenia słoneczne, świetnie regeneruje skórę, zmniejsza opuchliznę wokół oczu.