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Showing Food Black tea

General Information
NameBlack tea
Scientific NameCamellia sinensis
DescriptionBlack tea, also called red tea in various East Asian languages, is a more oxidized type of tea that is made from the leaves of the shrub Camellia sinensis and sometimes Camellia taliensis. Native to China, black tea is widely consumed in the United Kingdom, India, and other parts of the world. The tea is used to make various blends such as Earl Grey tea, Lady Grey tea, English breakfast tea, English afternoon tea, Irish breakfast tea, and Masala chai Indian spiced tea. Black tea has a reddish-brown color, a strong, slightly bitter taste, and a distinct odor. It is rich in antioxidants and has been shown to have several health benefits, including reducing the risk of heart disease and certain types of cancer (PMID: 26561007). The most notable chemical in black tea is theaflavin, a polyphenol that is responsible for its astringent taste (PMID: 23037977). Black tea has been used in traditional medicine for centuries, particularly in China, where it is used to treat a variety of ailments, including digestive problems and inflammation. Interestingly, black tea is often prepared by adding milk and sugar, although it can also be consumed on its own or with a slice of lemon.
Primary IDFOOD00907
Picture939
Classification
GroupTeas
Sub-GroupTeas
ITIS IDNot Available
Wikipedia IDNot Available
Composition
Compounds
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References
Content Reference— Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004).
— Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008).
— U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page.
— Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070.
— Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181.