Introduction:
Green tea is made from the tea plant Camillla sinensis. After harvesting, the tea leaves are subjected to a special fermentation or oxidation process, which gives the tea its dark colour, and then dried. In Asia, black tea is called "red tea" - in reference to the colour of the brewed beverage. The taste is tart and aromatic.
Use/Preparation:
Black tea is drunk as an infusion. Hot, together with milk, cream, lemon, honey, sugar but also cold, for example as iced tea.
Health:
Black tea contains valuable secondary plant compounds, including catechin (tannin), to which various health-promoting properties are attributed. It has a positive effect on the heart and blood vessels and is said to have an anticarcinogenic effect. Caffeine, which is stimulating, is also contained, but in a bound form, which is why it is only released slowly into the body. In contrast to green tea, black tea contains fewer active ingredients. Together with milk, the health-promoting effect seems to be almost cancelled out.
Alternatives:
Green, white or rooibos tea as well as herbal tea can be used as alternatives. The health-promoting effect is strongest with green tea due to the ingredients and the production process.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 1/4 |
| Fat | 0 g |
| Healthy fatty acids | 0 g |
| Carbohydrates | 0,3 g |
| Sugar | 0 g |
| Protein | 0 g |
| Salt | 0 g |
