 Black tea accounts for about 90% of all tea consumed worldwide. It is produced from the leaves of the white-flowered evergreen, Camellia sinensis. Production of black teas begins with withering, where the plucked leaves are placed on withering racks in order to remove excess moisture. The leaves are then rolled in order to release the enzymes and juices that give tea its aroma and taste. Afterwards the leaves are left to ferment and finally they are dried in ovens. Varieties of black tea include Keemun tea, a very fragrant tea produced in China; Assam teas, named after one of the largest tea producing regions in India; Kenya teas, named for another major tea producing nation; Darjeeling, a fragrant and aromatic tea named after another large tea producing region of India; and Ceylon teas, produced in Sri Lanka and ranging in grade from fannings to Single Estate, rare and organic teas.
Some recent medical studies have shown that polyphenols in tea may help reduce the risk of such serious illnesses as cancer, high cholesterol and cardiovascular disease. Epidemiological studies in Japan and China have shown lower rates of heart disease among people who drink several cups of tea a day. While conclusive evidence of this remains to be seen, we may as well indulge in our favorite beverage just in case!
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