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Tea is a popular global beverage prepared by boiling or steeping cured Camellia sinensis leaves. There are various types of tea such as green tea, black tea, oolong tea and white tea. Teas are distinguished by their flavour profile and leaf grades. Usually tea leaves are packed as compressed tea, tea bags, loose tea, canned tea, instant tea and bottled tea. Our selection features Loose Black Tea Leaves, Kolukkumalai Tea, Green Tea, Fanning Tea, Super Red Dust Tea and Broken Orange Pekoe Tea. The below table depicts the flavor and usage selection as well.

Tea has always been known for its medicinal and pharmaceutical properties. It has always been a favourite drink with people because of its aroma, taste and health-enhancing qualities. Tea is also one of the most widely consumed beverages owing to its guaranteed safety as it is mostly prepared by a process of boiling. The health-enhancing properties of tea are attributed to the major polyphenols found in tea including flavanols, flavandiols, flavonoids, and phenolic acids. Tea is one of our main dietary sources of flavonoids. Flavonoids have scientifically been shown to have antioxidative activity, free-radical scavenging capacity, coronary heart disease prevention, and anticancer activity. Some flavonoids have also exhibited potential for anti–human immunodeficiency virus functions, making tea one of the best beverages one could possibly have.

 

White tea 

White tea is a very unique variety of tea. It is sometimes defined in terms of the season of its plucking, that is spring, and sometimes by the method of plucking or the plucking standard. White tea is usually the bud or the first leaves that are plucked and dried with minimal processing. On preparation it has a mild taste and is pale yellow in colour. White tea represents the least processed form of tea. The less processing involved in the production of a tea, it is found to correspond to marked antimutagenic activity. It is now known that the processes used in the manufacture of Black tea decrease the levels of monometric catechins to a great extent, which the processing of other teas escape from, especially White and Green tea. White tea is found to be significantly more effective than Green tea with respect to its antimutagenic activity. The two great medicinal varieties of tea today – the Green tea and White tea, share nine of their major constituents including high levels of epigallocatechin-3-gallate (EGCG) and several other polyphenols. 

Green tea 

Green tea has been the king of tea for some time now. Volume to volume, Green tea has been scientifically known to have more health benefits than an equal volume of Black tea in terms of antioxidant capacity. Green tea is also known to be a richer source of phenolics than is even White tea. The polyphenols in Green tea which are largely responsible for their antioxidant and other health benefits are flavonoids of which there are four major types found in Green tea. Research available on the health benefits of Green tea find it very beneficial for a wide variety of health issues, including different types of cancer, heart disease, liver disease, etc. Cancer being one of the most difficult health conditions to treat today, it is great news when scientists tell us that Green tea contains a unique set of catechins that possess biological activity in antioxidant, anti-angiogenesis, and antiproliferative assays potentially relevant to the prevention and treatment of various forms of cancer. It has also been scientifically established that Green tea can have a wide range of uses in diabetes, skin disorders, inflammatory bowel disease, hair loss, weight loss, and iron overload. Theanine in Green tea plays an important role in reducing stress. There are also studies pointing to the potential therapeutic properties of Green tea polyphenols in Parkinson's disease and also the antiobesity effects of Green tea catechins. 

Black tea 

Black tea shares its antioxidant properties with Green tea. This is largely responsible for the Black tea’s anticancer activity and contribution to improvement in cardiac health and atherosclerosis. Oxidized catechins (theaflavins in Black tea) help in the reduction of cholesterol levels in blood, thus lowering the risk of heart disease. The medicinal benefits of Black and Green teas are largely credited to the polyphenolic constituents in them. And with its antioxidant and anti-aging properties, Black tea is now also finding its way into topical preparations as well. Some studies have also shown that drinking Black tea has benefits equal to those of drinking Green tea in terms of their antioxidant capacities. Black tea has theaflavins present in them; Green tea has catechins present in them, both possessing roughly the same antioxidant potency. Among other benefits of Black tea, scientists have also been talking of the possible effects of tea in increasing thermogenesis and bone density as well as decreasing risk of cataracts and arthritis

Oolong tea 

Oolong Tea (mature leaves)’s curative properties are associated with the presence of L-theanine, an amino acid. Polyphenols from Oolong teas have displayed strong inhibitory effects in human cancer cells. Research shows that the antioxidant polyphenols from Oolong tea have similar beneficial effects as Green tea. Consumption of Oolong tea is known to prevent obesity and fatty liver, thus giving Oolong tea a reputation for weight loss. Scientific studies have found that Oolong tea does so by increasing metabolism, burning fat and blocking dietary fat absorption. Oolong tea is also known to complement oral agents in the treatment of type 2 diabetes. The polyphenols in Oolong tea are known to contribute to insulin-enhancing activities. Oolong tea steams are also known for their antiallergic constituents. Scientific studies have found that patients who are habitual drinkers consuming moderate amount of Green or Oolong tea have a lowered risk for developing hypertension

 

 

 Type Flavor Usage
Green Tea Bland Black Tea Without Sugar
Black/Full Leaves Light Black Tea With/Without Sugar
Fanning Leaf Mild Black Tea With/Without Sugar
BOP Medium Black Tea/With Milk
RD Strong With Milk
SRD Stronger With Milk
SFRD Strongest With Milk

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