Everything About Tea

Black tea is one of the most popular teas in the world. The people of the United Kingdom love it and use it as a primary ingredient in many of their breakfast teas. Although black tea comes from the same plant that green tea, white, and oolong tea, it has a distinctively strong flavor and characteristically dark color.

The taste may range from brisk to astringent to delicately fruity, flowery, or even smoky. Often, these differences can be ascertained from the growing regions where the black tea is produced. But regardless of taste, flavor, and color, the benefits of black tea remain constant.

For thousands of years, the Chinese (who are attributed to be the first tea drinkers) have been enjoying this drink for its many health benefits. Green tea, especially, with its refreshing delicate taste, is said to help in overcoming certain diseases from the simplest discomforts like headaches and stomach pains to the very complex and serious ailments such as heart disease, cancer, and arthritis.

Scientists believe the reason green tea is more beneficial compared to other teas is that the leaves never undergo full oxidation. Because of this, the polyphenols, especially the polyphenol ECGG, remain intact and potent against disease-causing free radicals in the human body. However, more recent studies have shown that while it's true that full oxidation does break down ECGG, the benefits of black tea are hardly hinged on the present of that chemical compound.

Researchers found that the benefits of black tea are directly associated with certain chemical compounds that give black tea its characteristic fruity flavor and dark color. These compounds, called theaflavins and theaburigins are polyphenols with antioxidant properties that can help rid the body of harmful free radicals.

Black tea caffeine was first discovered in 1827.

The physical effects include an increase of mental alertness, shortening of reaction time, and improving efficiency of muscle movement is enhanced by caffeine's stimulation of the heart and respiratory system, allowing more oxygen into the body.

Black tea caffeine has a distinct advantage over caffeine found in coffee. A cup of coffee yields as much as 16 mg of caffeine while the same cup contains only about a half or a third of black tea caffeine. This reduces the danger of having too much caffeine in your system since drinking even several cups of tea does not have quite the same potent effects as a cup of strong black coffee.

Yet, it should be noted that black tea caffeine can be quite confusing. One of its more confusing aspects is the fact that coffee actually contains less caffeine than tea when measured in its dry form. But when prepared in a cup, the caffeine content of coffee is significantly higher than the black tea caffeine content in a cup.

There actually several factors involved that may help determine black tea caffeine levels. These include the variety of tealeaf, where the tea is grown, leaf size used, the particular tea leaf cut, and the method and length of brewing or steeping.

Also, studies show that black tea caffeine levels are determined by the leaf location on the tea plant. The lower the tea leaves are located, the more caffeine they contain. The leaves near the bottom of the tea plant are more mature and, therefore, have more of the phytochemicals and caffeine.

Black tea caffeine is greater compared to all other tea caffeine. Black tea undergoes full oxidation, which accounts for its strong taste.

Experts still warn against the bad effects of caffeine when consumed in large quantities. Caffeine can lead to heart palpitations, shortness of breath, and insomnia.

Black tea is not only known for its intriguing flavor, which is comparable to wine! New research suggests that it may be a major contributor of health-promoting nutrients.

Black tea health benefits lies in the presence of flavonoids in tea. Before, scientists believed that the process of fermentation changed the beneficial flavonoid polyphenol in black tea into another form, which is not thought to have any beneficial effects at all.
Black tea undergoes full oxidation (leaves are first dried and then fermented), which actually accounts for its aromatic and rich taste. Compared to green tea and oolong or black dragon tea, black tea has a fuller taste and tastes better with age.

Below are the two black tea health benefits enjoyed by those who love their cup of tea every morning:

Antioxidants

Antioxidants are substances commonly found in vegetables, fruits, and beverages such as tea. Because of their disease-fighting abilities, antioxidants have been the subject of many scientific studies from heart disease to cancer prevention.

Think of antioxidants as the rust-oleum paint that you put on your outdoor furniture to keep it from rusting. Just as oxygen in the air around us cause iron to rust; the oxygen particles in our blood can sometimes be destructive. They call these highly reactive oxygen-containing substances as free radicals, and they are the reason why our body undergoes massive cellular damage as we age or undergo many diseases like cancer and heart illness.

The function of black tea provide antioxidants is to seek out these free radicals and destroy them. Black tea can help protect your body from aging and the effects of pollution.

Caffeine

Black tea does the job that your coffee does, but while coffee has the causes heart palpitations, your chance of suffering the same with drinking black tea is nil. That's because black tea has two to three times less caffeine than coffee. An eight-ounce cup of coffee contains around 135 mg. Of caffeine, while black tea contains only 30 to 40 mg. per cup.

Tea is only second to water as the most commonly consumed beverage in the world.

All tea comes from the same plant, called Camellia sinensis. The tea plant is an evergreen perennial that grows in warm weather. For years, tea made from Camellia sinensis has been studied for their health-improving properties. The first tea to be studied was green tea, which has been known for its cancer-fighting benefits. However, recent research shows that any tea - including oolong and black tea have similar cancer-fighting properties.

Black tea health benefits owe much to the presence of polyphenols in the leaves of Camellia sinensis. Scientists used to believe that black tea contains little polyphenols because the processing method caused the polyphenols to react, Additional research soon dispelled this idea and black tea health benefits now include the disease-fighting polyphenols.

Polyphenols are antioxidants that help protect cells from the damaging physiological process known as "oxidative stress" created by the presence of unbalanced oxygen particles called "free radicals." These free radicals are know to directly cause aging, heart disease, cancer, asthma, rheumatoid arthritis, and various other degenerative diseases. By fighting these free radicals and eliminating them, the polyphenols present in black tea help the body cope with oxidative stress.

Another source of black tea health benefits is the compounds, theaflavins and thearubigens. which give black tea its color and flavor. Studies also declare that tea is a potential heart tonic, cancer blocker, fat buster, immune stimulant, arthritis soother, virus fighter, and cholesterol detoxifier.

Black Tea prevents deadly clogging of the arteries. Drinking black tea is also said to reverse poor arterial functioning - a condition that could trigger heart attacks and strokes.

Tea has long been tied to a lower risk of stomach, colon, and breast cancer. Now, scientific studies find that there are chemicals within black tea that could stop or inhibit the growth of cancer cells.

Black tea health benefits also include relieving pain and inflammation due to arthritis. Research at Rutgers said that the anti-cancer compound in black tea can also suppress the Cox-2 gene that triggers inflammation.

"Tea is beating all scientific expectations as the most potent health beverage ever," says researcher John Weisburger at the

Black Currant Tea is easily recognized by the strong fragrance of its buds and leaves, the black currant has long been appreciated for its medicinal properties. The herb grows wild in the damp woods of middle Scotland, but is considered to be a true native of Yorkshire and the Lake District only.

Black currant tea made from an infusion of the leaves is said to have kidney-cleansing properties. On the other hand, black currant tea from the herb's young roots is useful in excessive high fevers. The tea is also said to be excellent for sore throats.

Black dragon tea is sometimes called partially fermented tea or semi-green tea. It is a combination tea of both black and green tea.

If you value green tea for its delicate taste and health benefits, then you are sure to find that black dragon tea is just as delicate but with a characteristic fruity taste commonly associated with fully fermented black tea.

Black Dragon Tea is made from the partially oxidized leaf of the Camellia sinensis, Frequently black dragon tea is baked or roasted after being dried to produce a mellower but richer flavor.

Black dragon tea is also quite popular in Taiwan in addition to China where it is produced in large amounts. Taiwan black dragon tea are highly regarded for it's smooth flavor which they say is achieved through the use of fully mature, new-growth, and hand-picked leaves which are slightly oxidized before being dried. The process actually makes a tea that is very close to green tea, but with a much more complex flavor.

Black Forest Tea is one of the most popular favored teas.

Let's brew your new tea purchase. Bring freshly drawn cold water to a rolling boil and place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot covering the leaves. Let the tea steep for 3 to 7 minutes according to taste. Milk and a dash of sugar could help the flavor of your black forest tea; it is perfectly acceptable to consume this tea plain.

To make black tea's taste even more interesting, many people have tried adding flavor. As a result, flavored black tea was created. One of the most popular varieties of flavored black tea is black rum tea.

Black rum tea is black tea combined with a bit of rum. The result is a rich and aromatic black rum tea with a slightly sweet taste, perfect as a dessert tea. For a special taste treat, add a splash of milk and some sugar into your cup. Black Rum tea is intoxicating and smooth. Take a little Caribbean vacation while taking a simple sip of tea.

The basis of black tea nutrition is simple but true: Antioxidants promote well-being. Antioxidants increase your body's natural disease prevention processes.

The Camellia sinensis plant where black tea and all other "real" teas come from has leaves rich with antioxidant-acting phytochemicals called polyphenols. So, black tea nutrition beverages are good sources of antioxidants for your body.

One Chinese legend states, the Emperor Shen Nung was boiling water one day when the leaves of a nearby plant fell into the pot. This created the very first pot of tea.

In the new millennium, scientific evidence is supporting the link between black tea nutrition and health benefits. Besides polyphenols, black tea nutrition is also a source of antioxidants, including flavonoids, which could neutralize the free radicals in the body which maintain healthy cells and tissues. Flavonoids are special phytochemicals found not only in tealeaves, but also in apples, onions, and other fruits and vegetables as well.

The majority of flavonoids are released from the tea leaves after 2 minutes of steeping. But the amount of flavonoids you get from black tea nutrition may depend on the variety, the manufacturing process, and the brewing temperature. Other antioxidants in black tea nutrition include tannins, catechins, theaflavins, and theaburigins. All of these antioxidants add to the health benefits in black tea nutrition.

In processing black tea, the leaves of the tea plant undergo four different steps. First, the leaves are removed and allowed to wither. The tealeaves are then crushed or rolled in order to release the essential oils or polyphenols, and beneficial compounds. Then, they are exposed to the air, heat, and humidity in a process called "fermentation" or oxidation. Then finally the leaves are allowed to dry.

The oxidation process causes the polyphenols in black tea nutrition to change into the chemical theaflavin. This is the reason why black tea has a brown, reddish color and strong flavor. When theaflavins combine with other chemicals in black tea, they are changed into theaburigins. This process gives black tea its characteristic black or dark brown color. But more than lending black tea nutrition its color and flavor, these chemicals are also great antioxidants that help protect the arteries, thus reducing the risk of heart disease.

With the advent of the Internet, the mechanics of shopping has experienced a drastic change. We now find ourselves facing a universe of shopping opportunities and convenience. But for aficionados of premium teas, including green, white, oolong, or black tea, the Internet offers an added enticement. Now, you can shop the finest black tea emporiums in the world from the comfort of home or even your office during break.

While it's true that you won't be able to buy black tea and at the same time actually smell and taste the fine Ceylon teas they offer or create your own tea blend of fine Assam with natural flavors right on the blending table, but you will certainly enjoy access to an astounding array of tea combinations and blends.

Another advantage you can enjoy if you buy black tea online is your ability to increase your knowledge as you go. This is particularly exciting for novice tea drinkers who want to know as much about this culturally valued drink as they can.

You should look for a tea website that offers a full money back guarantee. They should also offer a good selection of quality, fresh tea at competitive prices.

Black cohosh (Cimicifuga racemosa) is a perennial plant whose knobby root has a history of being used as treatment for various "female problems." Generations of American women have relied on black cohosh to relieve the symptoms, from PMS to menstrual cramps and symptoms.

The first recorded use of black cohosh was in the 1900s when this native American wildflower provided the main ingredient in a popular tonic for women. Today, black cohosh is used to treat a variety of other symptoms, including insect bites and dry skin.

Beyond its use as treatment for "women problems," black cohosh tea's healing properties helps anti-inflammatory problems (making it perfect for relieving muscle aches and pains). Black cohosh may also be used to clear mucous and bothersome coughs.

Black cohosh tea, may help to relieve hot flashes and other menopausal and peri-menopausal symptoms. Scientists have discovered that drinking black cohosh tea may help offset this decline in estrogen.

Black cohosh is said to contain a powerful plant compound called phytoestrogen. When drinking black cohosh, this compound mimics the effects of human estrogen in the female body.

The action possibly lessens hot flashes, vaginal dryness, headache, dizziness, depressive mood, and other hormone-related symptoms as a result.

In a 1991 study on women, black cohosh can help minimize hot flashes by cutting down the LH hormone levels in a woman's body. Previous studies have shown that the rise of LH hormone is directly related with hot flashes.

Ceylon black tea comes from the tea plant called Camellia sinensis. But what sets black tea apart from other type of tea is the way it is processed.

Green tea is steamed, but never oxidized; White and oolong teas are only partially oxidized, while black tea undergoes full oxidation. After picking, the leaves of the tea plant are dried, rolled, and fermented for a number of hours before the black tea is packed into different shapes and sizes.

This special processing method accounts for the stronger and more mature taste of Ceylon black tea,

There are several varieties of black tea. The main difference is in the places or regions where the tea plants are grown. Like wine regions in France, Australia, and California, black tea that come from one region has slight characteristic differences from black tea grown in a different region. Because of this variation, black tea types are often named after their growing region in order to identify them by association.

One important type of back tea is Ceylon Black Tea, grown on an island of the same name in Sri Lanka. This island has extreme climate and rough terrain of the countryside which play an important role in its characteristic taste.

Before Ceylon was ever a tea-growing region, it was first a coffee area. Coffee planting in Sri Lanka started around the 1800s, roughly three hundred years after the Portuguese first landed in search of spices. In 1837, Sri Lanka recorded a historic 4,000 acres of coffee on the island of Ceylon alone, increasing coffee trade and export in the then British colony. Almost forty years later, coffee planting in Sri Lanka suffered a huge setback from which they were never able to recover.

It was in the beginning of 1865 when coffee planters of Ceylon noted a leaf fungus appearing that caused the leaf to die - This fungus was named "Devastating Emily." For a time, planters planted at a faster rate to overcome it, to no success. By 1867, planters began looking at tea and planted them in the same fields where the coffee leaves were dying.

The days following were the royal days of coffee planting in Ceylon, becase a single season and a rotting fungus drove a whole community to plant tea. . . not coffee. The tea fields of Ceylon are as true a monument to courage as the lion is at Waterloo."

The Chinese call it hong cha (red tea), but don't let the name confuse you. China black tea couldn't be any farther in both taste and color from what Westerners call "red tea" which is another name for roibboos tea.

China black tea is still a favorite among tea drinkers, especially the English where black tea is constantly the main ingredient in English tea breakfast.

The Chinese call it hong cha because of the color of the infused liquid and the red edges of the oxidized leaves. At one time, it is said that China black tea was considered of lesser quality and not desired by the Chinese themselves, and was therefore exported. This is probably why, to this day, black tea is what everyone outside of China thinks of when talking about tea, whereas, tea in China is understood to mean green tea, not black tea..

Another name for China black tea is Congous, The name actually comes from the Chinese term gong fu or kung fu. Northern Congous are also referred to as Black Leaf Congous, "the Burgundy of China teas", and Southern Congous as Red Leaf Congous, "the Claret of China teas."

The first step in making China black tea is to remove the leaves is to allow them to dry. Next comes rolling, the purpose of which is to break open the surface of the leaves and allow the remaining moisture or sap to escape and coat the outer surface of the leaves. This sap is what contains the polyphenols or tannins are said to be powerful antioxidants and give teas their health benefits.

After rolling, the leaves are exposed to the air and controlled conditions of heat and humidity to ferment them. In the process, the polyphenols are oxidized as well and transform into compounds called theaflavins, which gives the leaves a bright coppery red color. Another chemical reaction occurs and the theaflavins form into another compound called thearubigins, which ultimately render China black tea its final dark brown or black color.

The theaflavins are also associated with the "brisk" flavor and brightness of China black tea. The thearubigins, on the other hand, are responsible for the tea's strength and color. After a few hours, when oxidation is complete, the aroma of China black tea changes from a "leafy" smell to a "fruity" smell.

It is said that the first tea originated in China some 4,000 years ago. The story goes like this:

Emperor Shen Nung in 2737 B.C. was boiling some water for drinking one day when some leaves of a nearby plant fell into his pot. After drinking the beverage, the emperor became so enchanted by its delicious smell and taste that he began telling his people to drink it.

The plant of course is the common tea plant named Camellia sinensis. And drinking tea was soon elevated from just another normal everyday occurrence to an art form and a form of alternative medicine.

From that single drink, Chinese tea evolved into some 15,000 known varieties. Depending on how it is processed, tea falls loosely into six categories, white, yellow, green, oolong, red (known as black tea in the West), and Chinese black tea.

As implied from its name, brewed Chinese black tea ranges in color from dark reddish brown to black. One of its unique characteristics is that it softens with age and grows mellower in flavor. You probably have heard how wine becomes better with age. This is also true with Chinese black tea.

Vintage varieties of Chinese black teas boast of flavors and aromas that create the same adjectives used to describe fine wine or whiskey. Unlike green tea, its much more popular cousin, Chinese black tea is richer in flavor and more full-bodied. Some varieties have even a certain spice to their tastes.

Storing Chinese black tea is simple. Just keep it in a well-ventilated place. The tea doesn't even require temperature regulation. Unlike other teas, Chinese black tea comes in compressed cakes of various shapes and sizes.

"Although tea-drinking has long been a global trend, interest in black tea has soared in the past two or three years," explains Shaojun Luo, chairman of the China National Center of Quality Supervision and Inspection of Tea. Still, with such limited quantities produced, vintage black tea is very special"

All teas are green from the start. Steaming green tea leaves and leaving them to ferment naturally produce Chinese black tea. But how did the drink acquire its special color? The process actually involves the workings of molds, such as aspergillus and penicillium, and in that respect, is similar to making cheese.

Classic and endearing, the great thing about black tea is that it undergoes full oxidation (commonly called "fermentation"), and because of that, they are richer in color, flavor, and are higher in caffeine than any other tea. This tea is also aromatic and spicy..

Black tea comes from the same plant, called Camellia sinensis, as green tea. The only difference between the two is how the leaves of the plant were processed. While black tea is first withered, rolled, fermented, then dried, green tea is merely mildly steamed, which accounts for its delicate taste and its rich antioxidant properties.

However, if you want tea that really gives your palate a nudge, flavored black teas are a special choice. Not only that, but like green and white tea, flavored black tea also contains valuable antioxidants.

Similar to wine (which is another product of fermentation), flavored black tea gets better with age. After drying and fermentation, the leaves of black tea are usually packed together into different shapes and sizes. To preserve their flavor, they are placed in a dry and well-ventilated area. Temperature is not important when storing flavored black teas.

Souchong black tea from Wuyi mountain city in Fujian province, China, has a pine-smoking fragrance that is much different than any other black teas of the world. Souchong black tea can be further classified into three types: Tongmugaun Souchong produced in Tongmugaun county, Lapsang Souchong produced in Chong'An, Jianyang, Guangzhe, and Xingchun Souchong, produced in other areas around Xinchun town of Chong'An county.

Another black tea type is Congou black tea, which actually evolved from Souchong black tea. This type of black tea is quite famous and includes the following: Qihong of Anhui (Keemun black), Dianhong of Yunnan, Suhong of Jiangsu, Chuanhong of Sichuan and Huhong of Hunan.

The third type of black tea is called broken black tea or graded black tea. It can be whole leaf black (short strip shape), broken leaf back (with small grain shape), Fannings black (with small slice shape) and dust black (with powdered shape).

Until recently, tea research has been focused more on green tea. Scientists say that green tea is loaded with the compound epigallocatechin gallate or EGCG, which is a powerful antioxidant that fights harmful free radicals in the body. Since the fermentation process used to make black tea converts EGCG into other compounds, researchers assumed that the health benefits of black tea were lesser compared to those of green tea. However, recent studies disproved these findings.

The health benefits of black tea could be attributed to compounds contained in the drink. They're called theaflavins and thearubigens and scientists say they can do more than contribute to the tea's dark color and distinctive flavor. They also provide the health benefits of green tea.

"Although numerous observational studies have examined the relationships between tea consumption and the reduced risks of cardiovascular disease and cancer, there is no definitive evidence that high intakes of tea are protective in humans," writes Jane Higden, a research associate with the Linus Pauling Institute, in a recent article.

One of the first studies on the health benefits of black tea was a long-term research conduced by scientists at the Netherlands National Institute of Public Health and the Environment. According to this study, they have found a relationship between regular consumption of black tea and reduced risk of stroke.

In the investigation, researchers looked at data from a study examining the health benefits of foods that are high in flavonoids. This previous study on phytonutrients with antioxidant benefits became the basis of their own study on the health benefits of black tea. They knew that while some of the flavonoids are obtained from fruits and vegetables, about seventy percent actually came from black tea. And so based on this fact, they decided to look into the effects of flavonoids in black tea by examining 552 men over a 15-year period.

After the study was finished, the researchers concluded that the flavonoids in black tea helped reduce the production of LDL - the bad cholesterol that can lead to stroke and heart attacks. Men who drank over four cups of black tea per day had a significant lower risk of stroke than men who drank only two to three cups per day.

In a separate study at Boston's School of Medicine, Dr. Joseph Vita also studied the health benefits of black tea and came up with results that mirrored the findings of Netherlands National Institute of Public Health and the Environment.

To arrive at his conclusion, Dr. Vita studied for four months sixty-six men who drank four cups of either black tea or a placebo daily. After four months, Dr. Vita concluded that drinking black tea could help reverse an abnormal functioning of the blood vessels that can contribute to stroke or heart attack.

Lapsang Souchong

Lapsang Souchong was grown originally in Mount Wuyi, Fujian Province in China. Though the tea plant is a warm-weather perennial, growers of Lapsang Souchong believe that the humidity of the mountaintops and the low clouds soothe the tealeaves, producing the best quality black tea.

Information on black tea will tell you that Lapsang Souchong acquires its unique smoky taste, not from the fact that they are grown in a mountain area, but from the drying method used - burning over pine needles.

Keemun

Produced in Qimen, precinct of Anhui province in central China, Keemun black tea is known for its winey and fruity taste with depth and complexity. Like Lapsang Souchong, this black tea type also has a hint of pine in its flavor and floweriness, but not at all as florid as Darjeeling tea. This information on black tea will tell you that Keemun black tea's taste is very distinctive and well balanced.

Dian Hong

Used mostly in blends, Dian Hong is gourmet black tea made from the golden tips (or buds) of a young tea plant. Finer teas of this variety have a sweeter taste but softer aroma. The color is somewhat different from other black teas in that Dian Hong is brassy gold but without any astringency. Information on black tea will tell you that Dian Hong is grown in Yunnan Province in China and is one of the oldest tea types in the world (almost 1,500 years old).

Ying De Hong

From Guangdong province in China, Ying De Hong was first produced mechanically in 1959. Many people consider it a lesser quality compared to other Chinese black tea types, however, if processed correctly, the Ying De Hong could actually yield a cocoa-like aroma that can be very appetizing. Like all black teas, Ying De Hong teas also has a sweet bright taste.

Assam

From Assam, India, Assam black tea is black tea with a truly "black tea taste" - that is, it is full bodied and strong. Information on black tea will tell you that Assam teas are actually grown at sea level, which might account for its briskness and malty flavor. If you think the astringency is too strong for you, add milk to remove its bite.

Black tea is one of the "true" tea varieties. "True," because, based on the information on black tea, the leaves used for this beverage come from the Camellia sinensis plant, as opposed to a cornucopia of herbs (more accurately known as tisane, e.g. chamomile tea).

Information on black tea will tell you that the leaves used are more heavily oxidized than the white, green, and oolong varieties. For this reason, black tea is generally stronger in flavor and has a more distinctive aroma. In addition, black tea also contains more caffeine than any of its lightly oxidized cousins.

There are several varieties of black tea. Information on black tea will tell you that these varieties are named after the region where they were produced. Like wine, black teas produced in one region have a characteristically different flavor compared to black teas grown in other regions.

The Japanese call it chanoyu, which literally means, "hot tea water." But transcending even the limitations of its name, the Japanese tea ceremony is truly a spiritual expression of the "way of the tea."

The whole ceremony is summarized in the following excerpt of a lesson taught by tea master Sen no Rikyu to his students in 16th Century Japan:

"Make a delicious bowl of tea;
Scatter the charcoal pieces
In such a way as to heat the water;
Arrange the flowers
As if they are in the fields;
In the summer, evoke the coolness,
In the winter, heat;
Always anticipate the weather;
Be prepared for rain;
Have every possible consideration for your guests."

The simple art of chanoyu is really a synthesis of many Japanese arts with the focus of preparing and serving a bowl of tea with a pure heart.

Sen no Rikyu's style of chanoyu was called the wabicha, reflecting a simple and quiet taste. It applies the principles of Wa Kei Sei Jaku, displaying four great virtues of Harmony, Respect, Purity, and Tranquility. The Wabicha style of Chanoyu is the simple style of tea that is practiced and taught in Japan and throughout the world today.

But what many people fail to understand is that the Japanese tea ceremony is not the elaborate ceremony that we all think it is. Tea is nothing more than boiling water, making tea, and drinking it. You, too, can practice it. All you need are a few Japanese black ceramic tea sets.

Heard the entire buzz about drinking loose black tea? Almost all research studies that investigate the health benefits of tea are based on brewed loose black tea. From weight loss to cancer, loose black tea is gaining popularity as more and more people realize how you can promote your health by drinking three or four cups a day.

The following are some of the results of a decade's worth of studying the health benefits of loose black tea:

· Reducing arthritis and rheumatoid arthritis
· Containing antioxidants that remove free radicals from the body
· Reducing the risk of blood clot and the hardening of the arteries (atherosclerosis)
· Reducing the risk of heart diseases and stroke
· Reducing the harmful effects from cigarette smoking
· Reducing high blood pressure and bad cholesterol in blood
· Reducing arthritis and rheumatoid arthritis
· Boosting your immune system
· Aiding in cancer prevention and reducing tumor growth
· Supporting liver protection and relieving stress
· Providing oral care and natural fluoride which helps prevent cavities and tooth decay
· EGCG from tea has been reported to block the spread of HIV (AIDS virus)

Although some of these research results about the benefits of loose tea are new and need additional study to verify, its most positive health benefits are great enough for you to make the healthy decision of drinking tea everyday.

The degree of processing determines whether a tea will be green, black or red. Green teas are the least processed. They are simply steamed quickly before packaging. Loose black teas, on the other hand, and red teas are first partially dried, crushed, and then processed. The fermentation process is actually the reason why black tea is black and red tea is red, differing only in how long and how fully the leaves are allowed to oxidize.

Because loose black tea is fully oxidized, the resulting taste is often stronger compared to the delicate taste of green tea. In fact, loose black tea is so tastefully intriguing that people have been comparing its unusual taste to wine and whiskey. Why? Llike wine and whiskey, loose black tea improves in taste with age.

Before, scientists used to suspect that the polyphenols in tea get destroyed when the leaves undergo full oxidation. However, new research has shown that regardless of the processing method, all teas, whether loose black tea, green, or red, contain polyphenols.

Polyphenols are what makes tea so beneficial to us. Like all other antioxidants, this substance helps protect cells from the normal, but damaging physiological process known as "oxidative stress." Although oxygen is vital to life, it may also cause the production of highly reactive substances called "free radicals" which are the responsible for cell damage.

Polyphenols found in loose black tea have been shown to have a beneficial effect in preventing free radicals from creating its slow chain reaction of damage. In fact, many studies have demonstrated the anti-cancer properties of polyphenols in loose black tea. They can stop the damage that free radicals do to cells, reduce enzymes essential for tumor growth, and deactivate cancer promoters.

The first cup of tea was made from loose-leaf black tea. As legend goes, Emperor Shen Nung of China was boiling water one day when the leaves of a nearby plant came loose and fell into his pot. And that was how the first cup of tea was made.

Of course, that's only a legend, but as history would have it, tea (the loose leaf variety was obviously the first type of tea made) goes way back nearly 5,000 years ago in China, though whether or not it was indeed discovered by the Emperor himself remains to be proven. Still, you can see how much tea has to offer - the history of human culture, no less!

All tea comes from the Camellia sinensis plant, an evergreen plant growing in warm weather. What determines the resulting types of teas is the processing of the fresh leaves from the tea plant. During oxidation, the tealeaves undergo natural chemical reactions that result in a unique taste and color characteristics of the different tea types.

Green tea is not oxidized at all, so you can count on it for delicate taste and refreshing flavor. The leaves are merely steamed, rolled, and then dried.

Loose-leaf black tea, on the other hand, is allowed to fully oxidize. The oxidation process of tealeaves takes about two to four hours. Afterwards, the leaves are then rolled and dried and the resulting loose-leaf black teas are then packed into different shapes.

Oolong tea, the other popular Asian tea type, falls somewhere between green and black teas, in that the leaves are only partially oxidized.

In the early history of tea drinking, tea was produced and prepared in the loose-leaf style. Court Society in China's Song Dynasty particularly favored loose-leaf black tea because of how the delicate character and distinctive taste of the tea was saved.

During that time, other tea styles also flourished, including bricks and powdered tea. However, after 1391, Emperor Hung-wu, the first Emperor of Ming Dynasty, decreed that tributes of tea to the court were to be changed from brick to loose leaf form. This imperial decree quickly transformed how people drank tea in China, changing whisked teas to steeped teas. In addition, loose-leaf black tea also required the creation or use of new vessels.

All tealeaves are green when harvested. High in the Himalayas, tea pickers are hard at work, plucking only young and the most flavorful leaves from the plant, called Camellia sinensis. Although tea plants flourish in tropical climate, the best organic black teas are those grown in high altitudes where the clouds and cool mountain air comfort the tea plant and moisturize its leaves.

After the tealeaves are picked, they are inspected and sorted and withered. All of this is done by hand. As water from the leaves evaporates, the natural process of fermentation begins to take place. Fermentation, also known as oxidation, is the reason why organic black tea is black.

Unlike the fermentation done with wines, tea fermentation does not produce alcohol. Instead, enzymes naturally contained in the leaves are released, oxidizing the leaf in the process and turning it brown just like a tealeaf in the fall when it changes color from green to brown.

By increasing heat and high humidity in a process called firing (the leaves are exposed to high temperature over fire or commercial ovens), the fermentation of organic black tea increases. As a result of these conditions, it is only a matter of hours before green tea is turned to what is known as organic black tea.

There are several different types of organic black tea. They are called 'organic' because they were purely grown organically, without the use of chemical fertilizers or commercial pesticides. The types of organic black tea depend on the name of the region where the Camellia sinensis plant is grown. Below are the top three organic black tea, valued for their rich taste and color.

Keemun

Considered by most to be the finest of Chinese black teas, Keemun organic black tea is actually a style of tea rather than the name of a region. Keemun is grown in many regions of China and Taiwan. Because of its smooth taste and aromatic flavor, Keemun organic black tea is often referred to as the "Burgundy" of teas. Chinese Keemuns are especially rich and flavorful. Higher grades of Keemun are also sweet, fruity, and pleasantly full-bodied with a delicate smoky nuance.

Keemun is great by itself. But if you want a slightly different taste, the tea also goes well with a bit of milk and sugar.

Darjeeling

Named for the Darjeeling province in northeast India, this fine drink is another organic black tea worth trying. Often referred to as the "Champagne of teas," Darjeeling is praised for its aroma and delicate flavor. Incidentally, the Darjeeling region also produces excellent green and oolong teas - both known for their delicate tastes. The organic black teas are delicately flavorful but still full-bodied and succulent with a wide range of flavors from floral to nutty and sometimes with subtle muscatel notes.

Lapsang Souchong

Another organic black tea from China and Taiwan, Lapsang Souchong is also a style of tea with an intensely strong smoky flavor that many find pleasing. Drying the leaves over a smoldering pine fire produces this flavor. This organic black tea is made from larger leaves that contain lower amounts of caffeine, making it a popular evening drink.

Lapsang Souchong is not for everyone's palate. If you want to experiment a little with your organic black tea, try some and decide for yourself.

When talking about red tea, there are actually two types of tea that is meant by the term. You either mean black tea, which is a beverage made from fully oxidized leaves of the tea plant, Camellia sinensis, or the South African rooibos tisane.

The Chinese and other Asian cultures call black tea "red tea," or more precisely hongcha, which is the same thing, to differentiate it from the traditional "black tea," which actually refers to Pu-erh tea. The name is actually more of a description of the color of the tea than any reference to its taste or flavor.

When Westerners, on the other hand, say "red tea," what they are actually referring to is not black tea but the South African rooibos tisane. Rooibos tea is not considered a "true" tea since it does not come from the tea plant but from an herb from which the tea variety got its name.

Both red teas are valued for their therapeutic properties. Hongcha (black tea) has higher caffeine content than most other teas and has fuller, richer antioxidant content. In many recent studies, antioxidants are said to help prevent various illnesses, from the simple cold to complex disorders like cancer. On the other hand, rooibos tea is said to contain anticarcinogenic and antimutagenic effects.

Because hongcha (black tea) is made from the fully oxidized tea plant leaves, they exhibit stronger flavors and characteristic tastes. They range from fruity to nutty and even berry. In that regard, they are almost like wine.

Rooibos teas are likewise highly varied when it comes to flavors. Commercial rooibos tea are sometimes sold with flavorings added to adjust to the consumer's taste buds.