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2. Black tea - Wikipedia

   en.wikipedia.org/wiki/Black_tea

   Black tea (also literally translated as red tea from various East Asian languages) is a type of tea that is more oxidized than oolong, yellow, white, and green teas. Black tea is generally stronger in flavour than other teas. All five types are made from leaves of the shrub (or small tree) Camellia sinensis, though Camellia taliensis is also ...

3. I Drank Black Tea for 30 Days & Experienced 6 Life-Changing ...

   www.aol.com/drank-black-tea-30-days-200030881.html

   Black tea contains an amino acid called L-theanine, which is known to enhance focus and relaxation. I’d heard about this benefit but didn’t fully appreciate it until I experienced it firsthand ...

4. Phenolic content in tea - Wikipedia

   en.wikipedia.org/wiki/Phenolic_content_in_tea

   [10] [11] Tea has one of the highest contents of flavonoids among common food and beverage products. [7] Catechins are the largest type of flavonoids in growing tea leaves. [6] According to a report released by USDA, in a 200-ml cup of tea, the mean total content of flavonoids is 266.68 mg for green tea, and 233.12 mg for black tea. [7]

5. Lapsang souchong - Wikipedia

   en.wikipedia.org/wiki/Lapsang_souchong

   4 g of lapsang souchong tea in a porcelain tea vessel. Lapsang souchong (/ ˌ l æ p s æ ŋ ˈ s uː tʃ ɒ ŋ /; Chinese: 立山小種) or Zhengshan xiaozhong (Chinese: 正山小種; pinyin: zhèngshān xiǎozhǒng, 'Proper Mountain Small Varietal') is a black tea consisting of Camellia sinensis leaves that are smoke-dried over a pinewood fire.

6. Green Tea Vs. Black Tea: What’s the Difference? - AOL

   www.aol.com/green-tea-vs-black-tea-120000486.html

   Green tea and black tea have been praised for their health benefits, and research confirms this to be true. Both types of tea are rich with polyphenols, a type of antioxidant that has been shown ...

7. Tannic acid - Wikipedia

   en.wikipedia.org/wiki/Tannic_acid

   According to Rochleder (ibid lxiii. 202), the tannic acid of black tea is the same as that of oak-bark. [7] In 1880, Etti gave for it the molecular formula C 17 H 16 O 9. He described it as an unstable substance, having a tendency to give off water to form anhydrides (called phlobaphenes), one of which is called oak-red (C 34 H 30 O 17). For ...