Black teas

Black teas are obtained from the Camellia sinensis bush. In China they are called red because of the color of the infusions they give. They are formed by the oxidation of green leaves. Black teas contain many valuable nutrients, such as vitamins A, C, E, K, B vitamins, amino acids, lipids, minerals such as potassium, calcium, magnesium, aluminum, manganese, iron, selenium, and fluorine. The essential role is played by the purine alkaloid theine (a form of caffeine), which has a stimulating effect, increases the metabolic rate, improves concentration, reflexes, reduces drowsiness, and improves mood. Black teas prevent tooth decay, atherosclerosis, and the development of glaucoma. We owe this to the presence of polyphenols such as flavonoids, phenolic acids, including catechins (especially epigallocatechin gallate), which are strong antioxidants, showing anti-cancer and anti-inflammatory effects.

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

Black tea in Europe is poured with boiling water (98-98 degrees C) and brewed once for 3-5 minutes, using about 1g of leaves per 100ml of water. In Asia, they also pour boiling water, but they burn for a short time, about half a minute, but 2-3 times, each time about 10 seconds longer. However, they use as much as 3-5 g of dried material per 100 ml of water. Black tea stimulates, refreshes, improves well-being.