Pure Black Tea

Black tea undergoes a more extensive oxidation process than its counterparts like green, oolong, or white teas. This oxidation imparts to it a robust flavor profile, complemented by a darker hue, often leading the Chinese to describe its liquid as red. Distinctly, in Chinese traditions, 'black tea' is reserved for post-fermented varieties like Pu-erh. Yet, in Western connotations, the title 'black tea' is more akin to what we recognize, distinguishing it from the 'red tea' of South Africa, known as rooibos.

Brewing Instructions:

Use about a teaspoon of leaves per cup. Boil the water and let the tea steep for 5 minutes. If you plan on adding milk or lemon, consider steeping for another minute to fortify its essence.

History:

Black tea's enduring aroma and taste have solidified its global trade value for centuries. Its preservable nature made it a currency in regions like Mongolia, Tibet, and Siberia up to the 19th century. Beyond commerce, it played a cultural role in ancient China, doubling as a dye for cloth, a mark that was seen as better than plain cloth. The British also significantly impacted the world of black tea by cultivating and promoting its growth in regions like Assam and Darjeeling, further diversifying the black tea portfolio.

Possible Health Benefits:

Black tea's merits aren't just in taste. Studies suggest its potential to reverse endothelial vasomotor dysfunction in coronary artery disease patients, offering insights into its cardiovascular protective attributes. However, adding milk might mitigate these benefits, as per some findings.