News tagged with black tea

A steep(ing) learning curve on tea

It's true that, unlike the rest of the world, Americans more often drink our tea instant and iced. But a revolution is brewing. We're warming up to the beneficial qualities of tea, the second most popular drink on the planet ...

Feb 23, 2009
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White tea -- the solution to the obesity epidemic?

Possible anti-obesity effects of white tea have been demonstrated in a series of experiments on human fat cells (adipocytes). Researchers writing in BioMed Central's open access journal Nutrition and Metabolism have shown ...

May 01, 2009
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Green, black tea can reduce stroke risk

(PhysOrg.com) -- Drinking at least three cups of green or black tea a day can significantly reduce the risk of stroke, a new UCLA study has found. And the more you drink, the better your odds of staving off a stroke.

Feb 19, 2009
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Tea contains more fluoride than once thought

Black tea, a Southern staple and the world's most consumed beverage, may contain higher concentrations of fluoride than previously thought, which could pose problems for the heaviest tea drinkers, Medical College of Georgia ...

Jul 14, 2010
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How to manage erosion caused by everyday beverages

Researchers have warned people to beware of the damage that acidic beverages have on teeth. Yet, for some, the damage and problems associated with drinking sodas, citric juices or certain tea may have already begun to take ...

Jul 17, 2009
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Study: White wine can make tooth stains darker

It has long been known that red wine causes teeth to stain. But white wine? A recent study by NYU dental researchers found that drinking white wine can also increase the potential for teeth to take on dark stains.

Apr 01, 2009
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Herbal tea offsets colon cancer risk

People who drink herbal tea, even as little as once a week, may have a reduced risk of distal colon cancer, according to local collaborative research.

May 12, 2014
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Black tea

Black tea is a variety of tea that is more oxidized than the oolong, green, and white varieties. All four varieties are made from leaves of Camellia sinensis. Black tea is generally stronger in flavor and contains more caffeine than the less oxidized teas. Two principal varieties of the species are used, the small-leaved Chinese variety plant (C. sinensis sinensis), also used for green and white teas, and the large-leaved Assamese plant (C. sinensis assamica), which was traditionally only used for black tea, although in recent years some green has been produced.

In Chinese and Chinese influenced languages, black tea is known as "crimson tea" (紅茶, Mandarin Chinese hóngchá; Japanese kōcha; Korean hongcha), perhaps a more accurate description of the colour of the liquid. The name black tea, however, could alternatively refer to the colour of the oxidized leaves. In Chinese, "black tea" is a commonly used classification for post-fermented teas, such as Pu-erh tea. However, in the Western world, "red tea" more commonly refers to rooibos, a South African tisane.

While green tea usually loses its flavor within a year, black tea retains its flavour for several years. For this reason, it has long been an article of trade, and compressed bricks of black tea even served as a form of de facto currency in Mongolia, Tibet, and Siberia into the 19th century. It was known since the Tang Dynasty that black tea steeped in hot water could also serve as a passable cloth dye for the lower classes that could not afford the better quality clothing colours of the time.[citation needed] However, far from being a mark of shame, the "brown star" mark of the dyeing process was seen as much better than plain cloth and held some importance as a mark of the lower merchant classes through the Ming Dynasty.[citation needed] The tea originally imported to Europe was either green or semi-oxidized. Only in the 19th century did black tea surpass green in popularity.[citation needed] Although green tea has recently seen a revival due to its purported health benefits, black tea still accounts for over ninety percent of all tea sold in the West.

The expression "black tea" is also used to describe a cup of tea without milk ("served black"), similar to coffee served without milk or cream.

This text uses material from Wikipedia, licensed under CC BY-SA

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