Black tea is a popular beverage around the globe. In fact, after water, tea is the most-consumed drink worldwide, and it is made from a blend of black teas.
It tends to be stronger than other teas, like herbal teas and some green teas. Black tea is made from the Camellia sinensis plant.
Black tea has less caffeine than coffee, so many people drink it to stay healthier and improve their diet. You can find Black tea inside most grocery stores and at cafés around the world.
According to findings, black tea contains antioxidants which prevent damage in your cells that can lead to diseases.
Therefore, drinking black tea can lower your risk of diseases such as:
One serving of English breakfast tea is about 1 cup brewed and contains:
- Calories: 0
- Calories from fat: 0
- Total fat: 0 grams
- Cholesterol: 0 micrograms
- Sodium: 0 micrograms
- Carbohydrates: 0 grams
- Protein: 0 grams
Drinking black tea is like drinking water as far as calories go. However, unlike water, the tea contains healthy antioxidants and minerals such as:
- Polyphenols (catechins, theaflavins, and thearubigins)
- L-theanine (an amino acid)
Potential Health Benefits of Black Tea
One of the reasons people enjoy drinking tea so much is for the health benefits it offers. For instance, the minerals and antioxidants in black tea improve or prevent health conditions like heart disease, stroke, diabetes, or dehydration.
Here’s a deeper look at some of the potential health benefits of drinking black tea:
The black teas that form English breakfast tea contain flavonoids that contribute to a healthy heart. Flavonoids are a type of antioxidant generally found in fruits and vegetables. Regular consumption of flavonoids can reduce the risk of coronary heart disease, in addition to lowering blood pressure and cholesterol. All of these elements help keep a heart healthy.
Antioxidants in black tea also help lower cholesterol. For instance, theaflavin and thearubigins have been found to help manage hyperlipidemia (high fat in the body, or high cholesterol) and related high-fat disorders or high cholesterol. In particular, theaflavin and thearubigins cause glucose (sugar) to decline and insulin to increase, which leads to lower cholesterol.