Black tea żurawinowa Carmen 100g Bio-Flavo

Black tea żurawinowa Carmen 100g Bio-Flavo

Black tea Carmen żurawinowa is based on good quality black tea, to which tasty cranberries, red currants, freeze-dried carrots, safflower and a bit of aroma have been added. It should be brewed with boiling water (above 90 degrees C). We use a minimum of 1g of dried material per 100 ml of water. Brewing shorter, 2-3 minutes, gives infusions stimulating, awakening to life, refreshing. Longer 3-5 minute infusions are relaxing and calming. After brewing, the leaves should be separated from the infusion so that it is not too bitter from excess tannins.

Black tea is obtained by collecting leaves from the Camellia sinensis bush and subjecting them to a strong oxidation process. Compared to green tea, black tea has less catechins, because in the process of oxidation, theaflavins and thearubigins are formed from them, which give the infusions a brown-red color.

Health benefits of black tea

Black tea is rich in nutrients. A significant role is played by the alkaloid theine (caffeine derivative), which has a stimulating effect. It accelerates metabolism, improves concentration, reflexes, repels drowsiness, puts you in a better mood. Black tea also prevents tooth decay (fluoride), heart disease, atherosclerosis, and the development of glaucoma. It has been found to have anti-cancer (e.g. in relation to colorectal cancer) and anti-inflammatory effects. Consuming several cups a day can increase bone mineral density.

Too much black tea in your diet can inhibit iron absorption, so it's not recommended to drink it with a meal.

Substances contained in black tea

Contains a lot of biologically active compounds and nutrients such as purine alkaloids (theine, theobromine), amino acids, fats, vitamins such as C, A, E, K, B group There are also minerals such as potassium, calcium, magnesium, aluminum, manganese, iron, selenium, fluorine. Phenolic compounds (flavonoids, phenolic acids) are especially important, including catechins, which are strong antioxidants.

Flavonols, phenolic acids and their effects

Among phenolic acids, phenylcarboxylic acids predominate, especially gallic with antioxidant properties.

The flavonoids found in tea are;

a. Flavanols:

- catechins, e.g. epicatechins, epicatechin gallate, epigallocatechin gallate (EGCG), which reduce LDL cholesterol, have antimutagenic properties, lower blood pressure, help fight obesity , prevent cardiovascular diseases, support the fight against diabetes, accelerate fat burning,

b. Flavonols:

- kaempferol with diastolic, anti-inflammatory, anti-allergic, anti-fungal properties

- quercetin  with anti-inflammatory, anti-atherosclerotic, anti-thrombotic, anti-allergic properties

- myricetin with anticancer and antiatherosclerotic properties

Carmen black cranberry tea in the kitchen

Carmen black tea should be brewed with boiling water (above 90 degrees C). We use a minimum of 1g of dried material per 100 ml of water. Brewing shorter, 2-3 minutes, gives infusions stimulating, awakening to life, refreshing. Longer 3-5 minute infusions are relaxing and calming. After brewing, the leaves should be separated from the infusion so that it is not too bitter from the excess of tannins.