Black tea comes from the leaves of the plant Camellia sinensis (the same plant as green, white, and oolong tea). It’s called “black tea” in the West because of the dark color of the dried leaves, but in China it’s often called “red tea” (hóngchá) because of the reddish color of the brewed liquid. 

Rich in polyphenols (theaflavins and thearubigins) that may protect cells from oxidative stress. Some studies suggest regular consumption may help modestly reduce blood pressure, cholesterol, and risk of stroke.