1 hour ago
Lets talk Black Tea! A little history lesson.
The technique for producing black tea was first developed in the late Ming Dynasty (1368-1644) in the province of Fuijan.
Green tea did not keep or travel well outside of China so to protect their crop, Chinese merchants started to roast their leaves in order to prevent them from rotting.
The leaves that were left in the air to oxidize gained a brown/black colour resulting in black tea. Of all the teas, it is the most processed but it still has the same antioxidant potency as the catechins present in green tea.
Still to this day green tea is the major beverage consumed in Asian countries whilst black tea is most popular in North America and Europe.
Leung, L. K., Su, Y., Chen, R., Zang, Z., Huang, Y. & Chen, Z. Y. (2001) Theaflavins in black and catechins in green tea are equally effective antioxidants. J. Nutr. 131:2248–2251.