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Black Tea

Black tea is fully fermented. During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols takes place. The chemical composition in the fresh tea leaves changes greatly, where tea polyphenols reduce by more than 90%, and new ingredients such as thearubin arise.

Black tea has red soup and red leaves with sweet and mellow taste, and offers a variety of health benefits, including improved cholesterol, better gut health, and decreased blood pressure.

While green tea usually loses its flavor within a year, black tea retains its flavor for several years. For this reason, it has long been an article of trade, and compressed bricks of black tea even served as a form of de facto currency in Mongolia, Tibet, and Siberia well into the 19th century.