Benefits Of Black Tea

Tea has been cultivated for centuries, beginning in India and China. Today, tea is the most widely consumed beverage in the world, second only to water. Hundreds of millions of people drink tea, and studies suggest that green tea (scientifically called Camellia sinesis) in particular has many health benefits.

 It is evidence that Green tea is a natural remedy and it is beneficial for pain and other medical problems. The history of green tea can be traced down since ages. People used to have green tea during the ancient times; it is still as valuable and good as in ancient times. Numerous wonders are hidden in this herbal drink.

 The secret of green tea lies in the fact it is contains good amount of in catechin poly phenols, particularly epigallocatechin gallate (EGCG). EGCG is a powerful anti-oxidant: besides inhibiting the growth of cancer cells, it kills cancer cells without harming healthy tissue. It has also been effective in lowering LDL cholesterol levels, and inhibiting the abnormal formation of blood clots. The latter takes on added importance when you consider that thrombosis (the formation of abnormal blood clots) is the leading cause of heart attacks and stroke.

 Benefits of Green-tea :

 Treatment of multiple sclerosis, Treatment and prevention of cancer, Helps in stopping Alzheimer's and Parkinson's diseases,
 It is used in raising metabolism and increasing fat oxidation, Reduces heart diseases and attacks,
 Reduces the level of cholesterol in blood, improves the ratio of good cholesterol to bad cholesterol.

 Black tea

 Black tea is a typical type of tea that is more oxidized than oolong, green and white teas. In addition, all four types are made from leaves of the shrub (or small tree) Camellia sinensis.

 Black tea is generally stronger in flavor than the less oxidized teas. Furthermore, two principal varieties of the species are used the small-leaved Chinese variety plant (C. sinensis subsp. sinensis), used for most other types of teas, and the large-leaved , which was traditionally mainly used for black tea, although in recent years some green and white have been produced.

 Black- tea is usually graded on one of four scales of quality. Whole leaf teas are highest quality followed by broken leaves, fanning, and dusts. Whole leaf teas are produced with little or no alteration to the tea leaf.

 This results in a finished product with a coarser texture than that of bagged teas. Whole leaf teas are widely considered the most valuable, especially if they contain leaf tips. Broken leaves are commonly sold as medium grade loose teas.

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