Biochemistry of Black Tea

Black tea, like green tea, contains a range of bioactive compounds that contribute to its health benefits, flavour, and aroma. Here are some of the key chemicals found in black tea:

  1. Theaflavins: Theaflavins are a group of polyphenols that are formed during the oxidation process of black tea. They contribute to the reddish color of black tea and have antioxidant properties. Theaflavins are also linked to potential cardiovascular benefits, such as reducing cholesterol levels and improving blood vessel function.
  2. Thearubigins: These are another group of polyphenols formed during the oxidation of black tea. Thearubigins contribute to the dark color and rich flavor of black tea. They also have antioxidant properties and play a role in the tea's astringency.
  3. Catechins: While black tea contains fewer catechins than green tea due to the oxidation process, it still has some, particularly Epicatechin (EC) and Epigallocatechin (EGC). These catechins have antioxidant properties, though they are less prominent in black tea.
  4. Caffeine: Black tea contains more caffeine than green tea but less than coffee. The caffeine content in black tea provides a stimulating effect, helping to improve alertness, focus, and mental clarity.
  5. L-Theanine: Like green tea, black tea contains L-Theanine, an amino acid that promotes relaxation and reduces stress. It works in synergy with caffeine to enhance cognitive function and mood without causing jitteriness.
  6. Flavonoids: Black tea is rich in flavonoids, particularly quercetin and kaempferol, which have antioxidant, anti-inflammatory, and anti-viral properties. These flavonoids also contribute to the tea's health benefits, including heart health.
  7. Tannins: Tannins in black tea contribute to its astringency and slightly bitter taste. They are polyphenolic compounds that also have antioxidant properties and can aid digestion by soothing the digestive tract.
  8. Volatile Organic Compounds (VOCs): These compounds are responsible for the aroma and flavor of black tea. Key VOCs in black tea include linaloolgeraniol, and phenylacetaldehyde, which give black tea its characteristic malty, fruity, and floral notes.
  9. Theobromine: This alkaloid is structurally similar to caffeine and is found in smaller amounts in black tea. Theobromine has a mild stimulating effect and can also act as a vasodilator, improving blood flow.
  10. Vitamins and Minerals: Black tea contains vitamins like Vitamin CVitamin B2 (riboflavin), and Vitamin K. It also has essential minerals such as manganesepotassiummagnesium, and fluoride, which contribute to overall health.
  11. Organic Acids: These acids, such as malic acid and oxalic acid, contribute to the flavor profile of black tea and can influence its acidity and mouthfeel.

These compounds make black tea a popular choice for those seeking both a flavorful and healthful beverage. Its rich taste, coupled with its antioxidant and anti-inflammatory properties, makes it a staple in many cultures around the world.

Back to blog