Java Times Caffe

Java Times Caffe

Benefits of Black Tea Presents by Java Times Caffe

BlackTea is one of the most popular teas in the world. The all people love it and use it as a constant ingredient in many of their breakfast teas. Black tea comes from the same plant that green tea, white, and oolong tea come from. But if you notice, black tea has a distinctively strong flavor and characteristically dark color. How is this so?


Well, you see, the main difference lies in how black tea is processed. While in making green tea, the leaves of the Camellia sinensis plant are first dried and then gently steamed, black tea leaves undergo far more processing steps.

First, the leaves are withered. Then, they are rolled around to release the beneficial polyphones present in the leaves. Next, the leaves are left out in the open and exposed to heat and humidity to start the fermentation process. After full oxidation or fermentation is done, the leaves are then dried and packed.

All these processing methods actually account for the uniqueness of black tea. 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.


Many of years, the java time’s caffe (who are attributed to be the first tea drinkers) have been imbibing this drink for its many health benefits.

Scientists believed that the reason green tea is more beneficial compared to other teas is that the leaves never undergo full oxidation. Because of this, the polyphones, 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.

According to their findings, certain compounds found in black tea help relax and expand the arteries, thus increasing blood flow to the heart and minimizing clogging of the arteries. The result was that the group who drank black tea produced more nitric oxide – the chemical released by the body that causes the artery to dilate – which accounted for their arteries to dilate normally.to know more about JavaTimesCaffe, please click here.