When tea created called "black tea." New ingredients during processing of black tea in the enzymatic oxidation of polyphenols to the center of a chemical reaction, change the chemical composition of fresh leaves in a large tea polyphenols reduced by more than 90%, resulting in a theaflavins, thearubigins etc. . Significantly increased aroma than fresh leaves. So having tea, black tea, red soup, leaves and sweet pure taste characteristics. The efficacy and role of black tea 1. refreshing eliminate fatigue through medical experiments found that the caffeine in black tea to be excited by stimulating the nerve center of the cerebral cortex, contributed refreshing, thinking focus, and thus make thinking response even more sensitive, enhance memory; it also with the vascular system and heart stimulant, strengthen the heartbeat, thus speeding up the blood circulation to facilitate metabolism while promoting sweating and urination, thus two-pronged approach to accelerate the excretion of lactic acid (the feeling of physical fatigue of the muscles) and the other in vivo old waste material, to eliminate effects of fatigue.