​Black Tea 103 — Large Leaf Grade (Chan Heng Tea)

Black Tea 103 — Large Leaf Grade (Chan Heng Tea)

Product Name: Чёрный чай, Camellia sinensis, Value Packed Black Tea 103, Schwarzer Tee, Thé noir, Té negro, ใบชาหอม

Synonyms: black tea, orthodox tea, Thai black tea, aromatic tea leaf.

Parts Used: young leaves and buds of Camellia sinensis, tea leaf.

Nutritional Value: water, dietary fiber, carbohydrates, proteins, amino acids, polyphenols (catechins, theaflavins, thearubigins), caffeine, minerals (potassium, magnesium, manganese, fluoride), B vitamins, trace amounts of vitamin C.

Main Beneficial Properties: antioxidant action, stimulation of cognitive functions, improvement of metabolism, support of the cardiovascular system, mild diuretic effect, increased tone and concentration, anti-inflammatory action.

Beneficial for: arterial hypertension, hyperlipidemia, ischemic heart disease, type 2 diabetes, obesity, metabolic syndrome, chronic fatigue, cognitive impairment, atherosclerosis.

Contraindicated for: individual caffeine intolerance, gastritis with high acidity, gastric ulcer, severe arterial hypertension, chronic renal failure, insomnia, pregnancy (with excessive consumption).

Culinary Use: traditional tea brewing, base for Thai milk tea (Thai Tea), use in tea cocktails, iced tea, flavoring for sweets and ice cream, marinades for meat and poultry, baking additive.

Forms and Processing Products: dry loose-leaf tea, tea bags, extracts, tea powder for beverages and ice cream.

Geographical Use and Dietary Traditions

Black tea is one of the most common beverages in the world. In Thailand, the "ใบชาหอม" ("Bai Cha Hom") variety of black tea is traditionally used to prepare the famous Thai milk tea, served with milk and ice on the streets of Bangkok and in provincial cafes. In Chinese tradition, black tea (hong cha) is known as an everyday consumption product, popular in various regions from Yunnan to Fujian. In the 19th–20th centuries, black tea took a key place in international trade, forming the "tea routes" between China, India, Russia, and Europe. In Thailand, tea consumption culture developed under the influence of Chinese emigrants, reflected in local brands such as "103", produced by companies in Bangkok. This tea is used both for everyday home brewing and for mass restaurant consumption. It is valued for its strong infusion, dark amber color, and rich aroma, which perfectly combines with dairy and spicy additives. In the modern world, black tea remains an integral element of the gastronomic culture of Asia, the Middle East, Russia, and Europe, uniting different tea-drinking traditions.

Toxicity and Food Safety

Black tea is considered safe with moderate consumption. Side effects are possible with excessive caffeine consumption — tachycardia, insomnia, anxiety. Sensitive individuals may have an allergic reaction to tea protein compounds. Antinutrients (tannins) may reduce iron absorption, which should be considered in cases of iron deficiency anemia.

Product Composition: black tea (dry fermented leaves of Camellia sinensis)

Culinary Recipes with Black Tea 103

Recipe 1. Thai Iced Tea with Coconut Milk

• Ingredients: Black Tea 103 — 15 g, water — 300 ml, unsweetened coconut milk — 50 ml, natural honey — 10 ml, ice — 150 g.
• Preparation: Add tea to boiling water (95–100 °C), simmer for 3 minutes, steep for another 5 minutes and strain. Add coconut milk and honey to the cooled tea, mix thoroughly. Put ice in a tall glass and pour the mixture over. Serve chilled.
• Nutritional value per serving: 120 kcal, protein — 1 g, fat — 6 g, carbohydrates — 15 g.
• Culinary features: This is an adaptation of the classic Thai iced tea. Coconut milk is used instead of condensed milk, making the drink healthier and easier to digest. Popular among those who follow a healthy diet and avoid refined sugar.

Recipe 2. Tibetan Butter Tea (Po Cha)

• Ingredients: Black Tea 103 — 10 g, water — 300 ml, almond milk — 100 ml, clarified butter (ghee) — 10 g, sea salt — 1 g.
• Preparation: Brew tea in boiling water (95–100 °C) for 5 minutes, strain. Add almond milk and heat to a hot state (80–85 °C, do not boil). Pour in melted ghee, add salt, and blend until a light emulsion forms. Serve hot.
• Nutritional value per serving: 160 kcal, protein — 2 g, fat — 12 g, carbohydrates — 6 g.
• Culinary features: A traditional beverage of Tibet and the Himalayas, used as a source of energy and warmth in high-altitude conditions. The modern adaptation with almond milk and ghee is suitable for functional nutrition and a keto diet.

Recipe 3. Black Tea with Ginger and Lemon

• Ingredients: Black Tea 103 — 10 g, water — 300 ml, fresh ginger root — 5 g, lemon — 30 g, honey — 10 ml.
• Preparation: Brew tea in boiling water (95–100 °C) for 4 minutes. Add thin slices of ginger and steep for another 3 minutes. Strain, cool to 60 °C, then add lemon juice and honey, stir. Serve hot or warm.
• Nutritional value per serving: 70 kcal, protein — 0.5 g, fat — 0 g, carbohydrates — 18 g.
• Culinary features: A classic restorative drink, popular in Asia and Europe. Used during cold season and for immune support.

Recipe 4. Refreshing Tea with Mint and Basil

• Ingredients: Black Tea 103 — 10 g, water — 300 ml, fresh mint — 5 g, fresh basil — 3 g, honey or agave syrup — 10 ml, ice — 100 g.
• Preparation: Brew tea in water at 95 °C for 3 minutes. Put mint and basil leaves into the hot tea, steep for another 5 minutes, then strain and cool. Serve with ice and sweetener to taste.
• Nutritional value per serving: 65 kcal, protein — 0.5 g, fat — 0 g, carbohydrates — 16 g.
• Culinary features: A light summer drink, popular in Mediterranean and Southeast Asian countries. Combines the invigorating effect of tea with the cooling properties of mint.