Black Tea Benefits, 9 Things About | Pros and Cons

Black tea comes from the thick leaves of a small shrub called the Camellia, often used as a flowering ornamental because it's easy to grow and maintain.

The main one used in tea production is the Camellia sinensis species native to China.

This is the same variety used to make other types like green tea, white tea and oolong.

Black tea is called "black" because the green leaves turn dark after processing. Dried black tea leaves, when infused, turn the tea liquid a reddish-brown color. This is the reason it's often referred to as "red tea" or hong cha in Chinese culture.

Black tea leaves are originally green when harvested but darken from exposure to air and enzymatic reactions, turning them a black-brown color.

The main processing methods used to make black tea include withering, rolling or tearing, oxidation (also known as fermentation) and drying.

The two main techniques for rolling or tearing are the Orthodox and CTC (Crush-Tear-Curl). The Orthodox is a traditional way (hence the name) of gently rolling the whole leaves and is the most common in loose-leaf varieties. It is known to preserve integrity, health components and flavor complexity.

The CTC method is by far the most popular for large-scale production in the worldwide tea industry due to efficiency and reduced cost. It utilizes machinery whereby the leaves are put through rollers with sharp teeth to crush, tear, and curl the leaves into smaller-size pellets.

The dried black tea found in tea bags is all made from this technique. It has a shorter infusion time and is known for its consistently strong flavor.

When it comes to black tea manufacturing, there are many Camellia sinensis cultivars which provide a range of distinct features.

They are often named after their place of origin and region produced.

The top most common types include Assam, Darjeeling, Ceylon, Keemun, Lapsang and Kenyan.

Each has their own unique flavor profile ranging from malty, bold and smoky to light, fruity and floral.

There are also tea blends like English breakfast, which is usually a combination of Assam, Ceylon and Kenyan varieties.

Others like Earl Grey (a blend of Keemun, Assam and Ceylon) or Masala Chai (a blend Assam and Darjeeling) include herbal or spice components.

There is a distinct tea grading system to establish quality which we will not get into on this page.

Generally, it is often reported that an 8-ounce cup of black tea usually contains 40-70 milligrams of CAFFEINE content.

Specific factors will influence this amount such as cultivar type, how it is processed, leaf size, brewing temperature and infusion time.

Assam and Ceylon varieties are usually viewed to have a higher ratio of caffeine than others.

Compared to the average caffeine content in green tea and coffee, black tea is usually somewhere in the middle.

Caffeine Content:

Green Tea - 30-50 mg/8-ounce
Black Tea - 40-70 mg/8-ounce
Coffee - 90-95 mg/8-ounce

Caffeine, as most people know, can help to promote energy and improve mental alertness. Black tea also makes a great coffee and energy drink replacement if you’re looking to kick the habit.

While we don't promote the overuse of caffeinated substances, including the list of teas such as matcha, yerba mate and green tea, when used in moderation these tea types can work in sync with healthy lifestyle practices that naturally energize the body and support long-term wellness.

Some of the other researched benefits of black tea come from its antioxidant components known as POLYPHENOLS, mainly theaflavins, thearubigins, catechins and flavonoids.

These are some of the main compounds that give black tea its anti-inflammatory properties and support to circulation, cardiovascular health and cognitive functions.

Drinking black tea is likewise often suggested good for glucose metabolism and its antimicrobial activity is reported to be useful for maintaining a healthy gut microbiome.

One of black tea's benefits over green tea is that the fermentation methods remove tannins from the leaves. This is why green tea can cause stomach upset for some individuals.

Compared to green tea, black tea however does contain less of the catechins known as epigallocatechin gallate (EGCG) and L-theanine content due to the oxidation process but levels are still significant.

Black tea has about 936mg EGCG/100g while green tea has about 7380mg EGCG/100g.

Most of the EGCG in black tea gets converted into THEAFLAVINS and THEARUGINS with processing.

We recommend organic whole loose leaf black tea's if you’re looking for all the maximum health advantages that black tea has to offer.

Black tea has been historically versatile across many different cultures, especially in India and the United Kingdom.

Drinking a cup of black tea throughout the day is considered a part of British identity and custom.

In India and Sri Lanka, where the tea plant is widely grown, black tea is also very popular, particularly when spiced to make masala chai.

While green tea is by far the most common in Southeast Asia, parts of the Middle East have a long-time tradition of consuming black tea as a daily ritual.

The traditional way to brew black tea is to pour boiling hot water 212°F (100°C) over 1 teaspoon of loose leaf black tea per 8 ounces of water.

Let the infusion steep for 5 minutes, then strain out the leaves.

In British custom, this process is done in larger quantities in a warmed tea pot using either tea bags or loose leaf tea.

Black tea is on the list of foods that contain OXALATES. These are considered "antinutrients" that can cause potential health issues for some individuals when consumed in excess.

Problems can occur when oxalates bind to minerals, especially calcium, causing toxic accumulation which can increase risk for kidney stones. Some speculate that they are also a main culprit behind many autoimmune, digestive and inflammatory conditions.

Oxalates are only found in plant-based foods, so vegans and vegetarians are often cautioned against dietary over-consumption.

Foods or drinks over 50 milligrams per serving are considered very high and not recommended for those on a low oxalate diet.

The oxalates in black tea can really only become an issue if you happen drink many cups a day.

After brewing time, one teabag of black tea can contain about 20 milligrams of oxalate content. One teaspoon of loose leaf can be about 55 milligrams.

Black tea can contain fluoride content at higher than normal levels compared to other teas because many types are made from older leaves. (*)

Fluoride can cause neurotoxicity at high dietary intake and is associated with causing lower IQ, thyroid disorders and bone weakness.

If this is a concern, you may opt for brands that test for fluoride levels. Otherwise teas made from younger leaves like white tea or matcha are known to have significantly lower levels.