Black tea Raspberry

This blend was born as an aromatic journey through different traditions. As you taste the tea leaves, released into the water, the fruity and floral scents spread - the delicacy of cornflower and the characteristic natural aroma of raspberry. Each sip gives consistency thanks to the pieces of raspberry and apple, ideal both for a fresh summer cup and for a delicious aroma that warms in the winter. This composition of black tea with raspberries creates a harmony between the sweet flavors and the sour touch of fruit, respecting the taste of each ingredient. It is perfect for tea lovers who are looking for an original and beneficial novelty, with a full flavor and antioxidant properties.

Black tea with raspberries, what are the properties?

It is one of the most consumed drinks in the world, with a strong flavor and a high content of beneficial compounds useful for our well-being. Black tea leaves contain various antioxidant polyphenols - flavonoids, catechins, theaflavins, thearubigins, flavanols - which help our body fight aging. Their consumption can help eliminate free radicals, which cause damage to our cells. This tea infusion also improves digestion and normal intestinal function, with a property that helps against imbalances in the intestinal immune system, due to the digestive process. The raspberries in the infusion also promote regular food absorption, together with the apple, and help the well-being of the throat.
Black tea promotes the drainage of excess body fluids, counteracting water retention: a draining function also increased by the presence of cornflower flowers. This effect can promote body weight balance, together with the other qualities of black tea: it helps manage cholesterol and blood sugar levels, it is a drink that can contribute to the feeling of satiety and sweetness, without taking sweeteners.
Due to its high content of theine (caffeine), black tea provides useful qualities as a tonic to combat physical and mental fatigue. It contains more theine than other teas and makes available the amino acid L-theanine, which helps improve concentration and attention. In this black tea with dried raspberries, the qualities of the fruit help our well-being through the supply of other antioxidants, vitamins, minerals such as magnesium, potassium, iron.

Black tea: nutritional values

It provides nutrients with some B vitamins and minerals (fluoride, calcium, zinc, iron, magnesium and potassium). In addition to tannins and amino acids, including L-theanine, it provides theine - an alkaloid similar to caffeine. How to make black tea with raspberries infusion? To prepare this tea, simply measure about 3-5 grams of the tea mixture for each cup (250 ml) of hot water (90/95 °C). Leave to infuse, covered, for about 3-5 minutes. Then, separate the leaves from the infusion and drink – sweetened or not according to taste. You can fully enjoy the flavor and aroma of black tea with raspberries, both hot and cold.

Origin and history of black tea

The origin of black tea is linked to that of tea, the drink known for about 5,000 years, the second most consumed by humans after water. In particular, black tea is more widespread throughout the world, compared to other types of infusions always derived from the Camellia sinensis plant: green tea, oolong and white tea.

Why is black tea different from other types of tea?

The difference lies in the way the leaves are processed. To obtain the version of black tea, they are subjected to a greater oxidation process than other varieties. Tea leaves can be processed in many different ways, each of which can vary to determine certain characteristics; generally speaking, the black tea production process uses four stages to transform fresh, green leaves into the dark, full-bodied brew we know.

How is black tea obtained?

Freshly picked tea leaves are left to wither for 10-14 hours, depending on the environmental conditions. This stage was traditionally done outdoors using air and sunlight, although today tea producers do it indoors to control air and moisture loss - essential for creating the desired flavor. The second stage involves rolling the leaves (about 60 minutes), which starts the oxidation process - responsible for the color and flavor of black tea. By opening the cell walls of the leaves through rolling and exposure to air, oxygen penetrates and activates oxidation; enzymes, essential oils and compounds are released, triggering the right chemical reactions. The leaves are left to rest for up to 8 hours of oxidation, in which they change from pale green to a dark golden colour.to. After being left to react with air for a sufficient time, the leaves are placed in a dryer for 20-25 minutes. The heat stops (80-90 °C) the oxidation process and determines the desired quality. Oxidation exposes the leaf cells to oxygen, giving black tea particular benefits and organoleptic properties. It displays a perfectly balanced strong flavor, astringent rather than bitter; with flavor harmonies that can evoke cocoa, rose and even hazelnuts or candy. It gives a stronger and more engaging aroma, compared to less oxidized varieties. In addition, thanks to oxidation, black tea leaves give more theine when infused in hot water. Traditionally, this dark tea originates from India and Sri Lanka – countries from which it is exported all over the world. Black tea can be consumed hot or cooled (iced tea) and is an excellent base for preparing famous tea blends, such as Morning Tea or Earl Grey, which are very popular. Furthermore, the leaves can be mixed with spices, herbs or other essences.

What is the tea plant

Despite the differences, the shrub of origin is the same: all teas come from the leaves of Camellia sinensis, belonging to the Theaceae family of flowering plants. A species formed by small evergreen trees, cultivated specifically based on the territory and the objectives to be achieved (to improve the taste and nutritional profile of the leaves). There are two subspecies of Camellia sinensis: Camellia sinensis sinensis, called China, and Camellia sinensis assamica, called Assam. In any case, it is a woody plant native to Southeast Asia, now cultivated throughout the world, especially in tropical and subtropical climates - being a plant sensitive to frost. It could reach 5 to 11 meters in height but, usually, it is pruned to a height of about 1.2 m to facilitate harvesting. It is shaded for about 3 weeks before harvest, when the first shoots appear (they are the richest in nutritious compounds such as caffeine and chlorophyll). Black tea with raspberries also includes these fruits, which come from the Rubus idaeus plant, a fruit shrub of the Rosaceae family. Known for centuries in the wild both in Asia and Europe, the plant gives its red fruits, used in the past together with leaves, flowers and roots both for food and for herbal treatments.

Black tea with raspberries: possible side effects and contraindications

When consuming black tea, some effects must be kept in mind, due to the theine (caffeine) content. Taking tea in excessive quantities can be harmful, causing agitation, palpitations, insomnia, nausea and stomach pain. For this reason, it is useful to keep the intake at moderate levels. Caution is advised in doses for pregnant and breastfeeding women.