Benefits of Drinking Black Tea

Traditionally, especially in the old cowboy westerns, the good guy always wore a white hat but not so when it comes to tea drinking as black is definitely the good guy. All true tea is the product of the leaves of the Camellia Sinensis plant. However, what a difference a little oxygen and sunlight can make. Green tea is very lightly oxidized with Oolong moderately so and black tea the most heavily oxidized of them all. There is even a fourth variety, white tea, which rarely makes it to western shores.

The black tea leaves are plucked, washed, rolled and dried. From there, they may find themselves partially ground into a tea bag or sold whole. Nevertheless, in whatever form the leaf makes it to market, the flavor is largely the result of the region from which it came and the processing used there.

Much of it originated in China near Mount Wu Yi, in the Fujian Province. Holding the leaves over burning pine dries one style, the Lap Sang Sou Chong. The result is a delightfully strong, smoky flavor. From the Yunnan Province hails the tea that adopts the name of its homeland. Here is produced a dark, malty tea that is full of rich flavor.

India, for centuries one of the world's largest tea producers, offers two with names that are possibly more famous than the tea itself. Assam is full-bodied and with a distinctive astringency that prompts many to dilute it with milk. The Darjeeling from West Bengal is more delicate, but still a very robust tea. Slightly spicy, it makes a perfect breakfast drink.

Initial efforts to grow tea in Ceylon, now known as Sri Lanka, in the 18th century were met with utter failure. However, the growers persisted and tea drinkers around the world are the beneficiaries. The black Ceylon teas grace many fine tables in their home country and throughout the world.

Vietnam has recently made efforts to join the ranks of major producers. The light aroma of a Vietnamese black is deceptive. This dark brew has a wonderful taste that is the real deal.

Even Turkey offers a black tea that any aficionado will want to sample. Hailing from the Rize Province on the eastern coast, this mahogany colored brew is prepared in a samovar and served up 'koyu'. The best way to translate that word is simply to drink some. Be prepared for a jolt.

Black tea also makes for an excellent partner in traditional or modern blends. For example, the famed Earl Grey, which is named after its 17th century promoter, is a sweet, perfumey blend that gets its distinctive taste from a small amount of bergamot oil.

Whichever country you favor, whatever flavor you enjoy, sample a wide variety of black tea straight or flavor