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Black tea is a variety of tea that is more oxidised than the oolong, green, and white varieties. All four varieties are made from leaves of Camellia Sinensis plant. Black tea is generally stronger in flavour and contains more caffeine than the less oxidised teas.
Black tea traditionally is prepared with water just of the boil and steeped for approximately 3 minutes, western influence has this tea prepared in the same manner but adding milk and a sweetener weather it be sugar or honey before consuming.
In China, black tea is known as “red tea”, a description of the colour of the liquid; the term black tea refers to the colour of the oxidised leaves.
While green tea usually starts to lose its flavour within a year, black tea retains its flavour for several years.
A 2001 Boston University study has concluded that short and long-term black tea consumption reverses endothelial vasomotor dysfunction in patients with coronary artery disease. This finding may partly explain the association between tea intake and decreased cardiovascular disease events.