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Black Tea

Overview

Black tea is a low-energy drink whose distinctive polyphenols include theaflavins formed during oxidation, alongside remaining catechins [1]. Unsweetened cups add flavour without much energy.

Within a BRAIN-aligned pattern it is a flavonoid beverage.

Food Context

Preparation

• Brew strength and time affect the resulting drink.
• Adding 100 ml semi-skimmed milk to 600 ml black tea did not significantly change blood catechin levels versus black tea alone in a small crossover study [2].

Recipes

no recipes found

Nutrient Tables (per 100 g)

Selected food and preparation: Beverages, tea, black, brewed, prepared with tap water. per 100 g edible portion.

Core nutrients

Nutrient	Amount per 100 g	% reference intake per 100 g
Energy	1 kcal	—
Saturated fat	0 g	—
Carbohydrates	0.3 g	—

Bioactive compounds

Compound / class	Amount per 100 g	Notes
Kaempferol	Present — quantity not established	—

Sources and limitations

• Kaempferol: Dabeek and Marra 2019 supports this qualitative constituent record. See technical provenance for food form and measurement details.

Technical provenance

Source note 1

Kaempferol: Dabeek and Marra 2019 compile Phenol-Explorer and USDA flavonoid values showing kaempferol in Black Tea; a single defensible per-100 g value is not taken from the abbreviated USDA nutrient panel.

Reference intakes: US Dietary Reference Intakes for adults (19–50 years; using the higher of male/female values where they differ).

Composition source: USDA FoodData Central, Beverages, tea, black, brewed, prepared with tap water, FDC ID 173227, per 100 g edible portion

Substances

2 substances in this food

Kaempferol

Dietary flavonol in leafy greens, herbs, tea and some fruits; studied as a food constituent and as an isolated hormetic/senolytic agent.

Mn²⁺

Manganese

USDA FoodData Central reports manganese in Beverages, tea, black, brewed, prepared with tap water.

References

[1] Li et al. (2013). Black tea: chemical analysis and stability. Black-tea-specific review describing the major theaflavins, their formation from catechins and the stability of these compounds.

[2] van het Hof et al. (1998). Bioavailability of catechins from tea: the effect of milk. Randomised crossover in 12 adults: adding 100 ml semi-skimmed milk to 600 ml black tea did not significantly change blood catechin exposure versus black tea alone.