Indian Black Tea is a fully oxidized tea variant from India and it is popular throughout the world. More than half of the Indian tea blends come from the state of Assam, a state in the Northeast India. The black tea variants from Assam formed the base of the well-known breakfast tea blends served in Scotland, England and Ireland. The highest quality of black tea blends in India come from Darjeeling and Nilgiri. The black tea from Nilgiri is normally fragrant and is considered to be good but it is not superior to the tea variants from Darjeeling and Nilgiris.
Brewing Guide for Black Tea From India
Any Indian black tea variant in form of teabags, water and sugar are used in the preparation of tea. The water used for preparing the tea is cooked to 80-90° C and the teabags are steeped in it until desired flavor and strength is obtained. Normally the tea variants show good result even if steeped for about 3-5 minutes. The tea is served after sweetening. Sometimes milk is added to lower bitterness of the tea. For making masala chai the tea is brewed for about 10-15 minutes.
Indian Black Tea Benefits
The Indian black tea offers myriad of health benefits. The black tea variants from India are packed with antioxidants which help to fight against many disease symptoms and to curb the onslaught of deadly diseases such as cancer. It has been found that the black tea from India successfully aided in improving the dental health. It also aids in curbing the stress and other related symptoms induced by fatigue. The Assamese and Darjeeling black tea variant aids in raising the mental alertness and keeps the drinker active throughout the course of day. The Indian black tea variants are revered for their anti-allergic, anti-cancerous and anti-inflammatory properties.