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Black tea is more oxidized than the green, oolong and white varieties.
All four varieties are made from leaves of Camellia sinensis. Black
tea is generally stronger in flavor and contains more caffeine than
the less oxidized teas.
In Chinese and culturally influenced languages, black tea is known
as red tea ( Mandarin Chinese hóngchá; Japanese kocha;
Korean hongcha), perhaps a more accurate description of the color
of the liquid. The name black tea, however, could alternatively
refer to the colour of the oxidized leaves. In Chinese, black tea
is a commonly used classification for post-fermented teas, such
as Pu-erh tea. However, in the western world, "red tea"
more commonly refers to South African rooibos tisane. |
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History of green tea.
There is archaeological evidence that suggests that tea has been consumed
for almost 5000 years, with India and China being two of the first
countries to cultivate it. Green tea has been used as traditional
medicine in areas such as India, China, Japan and Thailand to help
everything from controlling bleeding and helping heal wounds to regulating
body temperature, blood sugar and promoting digestion.
The Kissa Yojoki, or Book of Tea, written by Zen priest Eisai in
1191, describes how drinking green tea can have a positive effect
on the five vital organs, especially the heart. The book discusses
tea's medicinal qualities, which include easing the effects of alcohol,
acting as a stimulant, curing blotchiness, quenching thirst, eliminating
indigestion, curing beriberi disease, preventing fatigue, and improving
urinary and brain function. Part One also explains the shapes of
tea plants, tea flowers, and tea leaves, and covers how to grow
tea plants and process tea leaves. In Part Two, the book discusses
the specific dosage and method required for individual physical
ailments. |
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