Black Tea is known to banish fatigue, stimulate mental powers, and raise energy levels. It has been shown to reduce stress hormone levels and acts as a nerve sedative, frequently relieving headaches. Black tea contains a number of vitamins considered essential for maintaining health, including Carotene, a precursor to vitamin A, has antioxidant and protective properties, Vitamin B1 and Panothenic Acid, Vitamin C and Vitamin B6.
Black Tea also contains antioxidants which may help to protect your body from the ravages of aging and environmental effects. Because they are allowed to ferment completely before drying, most black teas are especially rich in those polyphenols which have been shown to be effective against dementia in aging as well as AIDS related dementia. These compounds penetrate the blood brain barrier and have also been found to reduce blood cholesterol levels.
Black tea is known for its antiviral and antibacterial properties. It can be topically applied to cuts, bruises and burns, and is famous for its sunburn relief and has been shown to have a positive effect on preventing tooth decay and gum disease.
* These statements have not been evaluated by the Food & Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
"Death by Darjeeling" Chocolate Cake
For this cake, there are so few ingredients and the flavors are so pronounced, one should use the highest quality chocolate, Darjeeling Tea, and butter available.
INGREDIENTS: ½ cup Darjeeling tea concentrate: brew 3 tsp NEW MOON DARJEELING tea leaves in ½ cup boiling water for 4 minutes; 100g dark chocolate. Amongst the best are the single plantation Michel Cluizel "Ilha Toma" bar or Valhrona "Grand Cru"; ½ cup butter; 3 eggs, at room temperature and separated; 1 cup sugar; pinch of salt; ¾ cup flour, sifted; ½ cup whipping cream.
PREPARATION: Preheat oven to 350° F. Melt the chocolate and butter in the tea concentrate in a double boiler. Let cool slightly. Cream the egg yolks with the sugar. Mix in the flour and salt. Gently blend in the chocolate mixture. Beat the egg whites until stiff. Fold carefully into the batter. Bake for 30+ minutes, or until done. It is best to use a flexible rubber cake pan for baking chocolate, as they are easiest to unmold (like the Llorente flexible cake pan, available at the Peppercorn). The cake should be slightly moist in the center. Serve with freshly whipped cream. It goes well, naturally, with Darjeeling. We also enjoy it with Marsala wine, which with its warm, complex flavors pairs beautifully with baked chocolate desserts. Serves 8–10