Black tea is made from leaves that have been allowed to wilt and fully oxidize. It is the oxidation process, where oxygen comes into contact with the enzymes in the tea leaf, that distinguishes black teas from other teas. During the oxidation process, also known as fermentation, the leaves turn darker as chlorophyll begins to break down and flavors and colors are released. Black teas are characterized by a deep rich color, full-bodied flavor, and more caffeine than other types of tea.
may reduce risk of stroke as flavonoids help reduce the production of LDL ("bad" cholesterol)
reverses abnormal functioning of the blood vessels that can contribute to stroke or heart attack
can reduce the risk of coronary heart disease by fifty percent
helps prevent diarrhea, pneumonia, cystitis, and skin infections
theaflavins and thearubigens compounds also provide health benefits originally attributed solely to green tea