Black teas are fully fermented. They are packed with antioxidant polyphenols to destroy harmful free radicals and boost your body's resistance to infection. Just two cups a day appear to help your body prevent the absorption of cholesterol into the blood stream thus help to prevent heart disease. Cataracts and tooth decay are other ailments against which tea is thought to be effective. The first tea to come to the West was green tea, and the Chinese always drunk it without milk. However, black teas often go well with milk and sugar and are great with breakfast. Flavored black teas are great to enjoy after lunch
This is the first flavored tea in the West. A blend of black tea flavored with the oil of bergamot, a small citrus fruit, the tea was named after Earl Grey who was prime minister under William IV. It is a full vibrant flavored, complex, and pungent black tea. Drinking Earl Grey is most beneficial after a meal since the bergamot oil helps to break down food by stimulating production of stomach enzymes. A classic touch of England with milk and honey at high tea time.
Steep tea for three to five minutes. If you are using black tea, water should be boiling before it is poured. For oolong tea, it should be slightly cooler (190 210 oF), and for green tea the water should be cooler still (180 oF). Green tea tastes bitter if overheated or over steeped. Tea contains far less caffeine than coffee. Black tea usually contains about half the caffeine of coffee, green tea only one-sixth. Tea can be decaffeinated by discarding the first pour of hot water over the tea after one minute.
Its the processing that decides what type of tea is produced, with variations in the procedure determining whether a tea is green, oolong, black, or variation such as a blended or flavored tea. Green tea is the least processed of all the tea types. For black tea, the plump, moist, and freshly picked leaves are spread out on vast trays in an airy, shaded area for up to twenty-four hours to wither. As the moisture evaporates, the leaves shrivel until they are ready for the next stage, rolling, where they are rolled and twisted lengthwise by huge rotary machines or, in the case of fine teas, rolled by hand. Rolling starts the process of oxidation, known as fermentation, when the leaf turns a coppery color. Its during fermentation that the classic characteristic of the individual teas develop, and generally the longer the fermentation, the deeper the flavor. To stop the fermentation, the leaves are fired-heated to dry and give them their distinctive color. The process of withering, fermentation, and firing take great skill. The moisture content of the leaves varies daily. Under or over estimating any one of these stages can soil the tea.