BLACK TEA...

Black tea is made by fermenting leaves of the tea plant Camellia Sinensis
Its strong antioxidants give black tea its characteristic colour and flavour.

TO MAXIMIZE BENEFITS:

Brew tea for at least a minute to maximize the release of flavanols. Adding milk does not affect absorption. The phenolic compounds in tea can reduce iron absorption from non-meet foods, so do not drink tea with every meal. The fluorine in tea helps protect against tooth decay.

HOW MUCH TO DRINK:

Positive health benefits have been associated with drinking 1-5 cups of black tea, or decaffeinated black tea, daily.

MAJOR BENEFITS:

1. Flavanols are the main phytochemicals in black tea. Simple flavanols are transformed into complex transformed into complex flavanols are transformed into complex flavanols (thearubigens and theaflavins) during the fermentation process.


2. BONE HEALTH: A study of 1,256 women in the UK aged 65 to 76 found that regukar tea drinkers had regular tea drinkers had significantly stronger bones than non-tea drinkers, suggesting that tea flavonoids may influence bone health.


3. CANCER: A study of 35,369 postmenopausal women in the US indicated that those who drank two or more cups of black tea daily had 40-70 percent lower rates of digestive and urinary tract cancers compared to those who rarely drank tea.


4. HEART DISEASE: A number of population studies links high flavonoid intakes, especially from a reduced risk of heart disease and stroke.