Black tea is the young leaf or bud of Camellia plant tea. [12] Black tea is not naturally grown, but was made on the basis of green tea in the late Ming and early Qing Dynasties. [13] It is a tea refined by a series of processes such as withering, twisting (cutting), fermentation and drying with suitable new teeth of tea trees as raw materials. [15] Fermentation causes the ingredients in the tea leaves to chemically react and brew with water. Not only does the aroma welcome people, but it also presents a unique dark red tea color, so it is called “black tea”. [14]
Black tea is produced in China, India, Sri Lanka and other countries. Black tea was originally a tea drink unique to the Easterners, and later spread to Europe in the West to become a favorite tea product of princes and nobles. [14] The main black teas are: Qi Hong, produced in Qimen, Zhide and Fuliang in Anhui; Dianhong, produced in Fohai, Shunning and other places in Yunnan; Huo Hong, produced in Lu’an, Huoshan and other places in Anhui; Su Hong, produced in Yixing, Jiangsu; Yuehong, produced in Zhuji, Pujiang and other places in Zhejiang; Huhong, produced in Anhua, Xinhua, Taoyuan and other places in Hunan; Chuanhong, produced in Yibin, Gaoxian and other places in Sichuan. Black tea is characterized by dark color, thick taste and burnt bitterness, malt aroma, and red tea juice. [13]
Black tea contains a variety of nutrients and functional ingredients such as vitamins, caffeine, amino acids, minerals, polysaccharides, tea polyphenols, etc. Studies have shown that black tea has the effects of assisting in lowering blood sugar, blood pressure, and blood lipids. Tea pigments in black tea have antioxidant, anti-tumor, anti-inflammatory and bacteriostatic, anti-mutation, antiviral, and deodorant effects. [15] Can clear heat and relieve table; used for acute and chronic enteritis, dysentery; acute hepatitis, indigestion, aging and other diseases
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