Black Tea

Black tea is a type of tea that is more oxidized than oolong, green and white teas. All four types are made from leaves of the shrub (or small tree) Camellia sinensis. Black tea is generally stronger in flavor than the less oxidized teas. Two principal varieties of the species are used – the small-leaved
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Theaflavins in black tea and catechins in green tea are equally effective antioxidants.

Theaflavin (TF) and its derivatives, known collectively as theaflavins, are antioxidant polyphenols that are formed from the condensation of flavan-3-ols in tea leaves during the enzymatic oxidation (fermentation) of black tea. Theaflavin-3-gallate, theaflavin-3′-gallate, theaflavin-3-3′-digallate are the main theaflavins.[1] Theaflavins are types of thearubigins, and are therefore reddish in color. Epigallocatechin gallate (EGCG) will metabolize into
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