The truth is that there's nothing quite like a big cup of tea to make you feel warm and cozy and clearly, more and more people are realizing this.
Now that winter is right around the corner, it's the perfect time to load your pantry with all sorts of teas and infusions and an absolute must-have in this new collection of yours is a nice selection of black teas.
If you've never had it before, keep reading, as we have the perfect one of you to try!
Black tea is one of the most common types of tea and many people know it as a healthier alternative to coffee.
It's difficult to describe the taste of black tea in one single word, as there are many varieties of flavors within the black tea universe, as well as different methods used in the production process.
Compared to other teas, black tea is generally stronger and richer. It has an almost savory taste, which is a big part of why it's such an interesting drink.
We could answer this question with one single sentence: if you're going to get into tea, you might as well start with an award-winning tea.
But that might not be enough for all readers.
So why pick the World's Most Awarded Black Tea, Sinhararaja Wiry Tips?
This 30-time award-winning tea was developed as a homage to the UNESCO heritage Sinharaja Rainforest in Sri Lanka and it is made from the purest Lumbini Valley 2 leaves and the bud. From these two leaves and the bud, we separate the unopened leaf and the bud to ensure that the flavor is nothing short of sublime; as well as the golden epical buds, which adds the floral taste to this amazing tea.
This mix makes for a bright golden honey-colored drink with a vibrant orange tone, that tastes like rainforest flowers with caramel honey and a slight citrus flavor in the end.
Light, fresh and suitable for vegans and vegetarians, this tea isn't only good for your taste buds. Your health also wins when you drink it.
This is because we don't spray any weedicides, fungicides, and pesticides on our plants. Every single one of our teas and infusions is chemical-free, so when you drink one, you know exactly what you're putting into your body. These are particularly good news if you are a mother who is breastfeeding, as it is very important to drink healthy beverages without any chemicals that might get to your newborn.
Antioxidants, carbohydrates, proteins, and life-changing minerals: this tea has nothing but compounds that'll make your body, mind, and soul feel good and warm.
Perfect for every health-conscious (and eco-conscious) tea lover, we'd say!
When it comes to teas, our motto is that you should always have an open mind.
With the variety of flavors there is available, you're sure to find your favorite one in no time. So why not start your tea journey with some black teas?
Delicious, high-quality and good for your health: we'd say there's not much more you could ask for (well, besides some cookies on the side).
So hop into your kitchen and get your kettle going!
If you have any questions about the Sinhararaja Wiry Tips, feel free to shoot us a message. And don't forget to check all our other awesome teas!
]]>Sometimes our first choices may not always be the right choices. In the case of Sri Lanka’s plantation history that surely rings true - perhaps that’s why we moved from coffee to tea. Yes, we have to attribute the origins of tea plantation in Sri Lanka to James Taylor, a reclusive planter who experimented with a new plant along the margins of the divisional roads on his coffee-estate, Loolecondera (Lool Kandura). But his experiments were indeed timely because when the coffee-blight struck in the 1880s, Taylor had almost 19-acres of tea plantation. What was an experiment eventually laid the foundation for what later became Sri Lanka’s largest export industry for over a century.
Thanks to Taylor, Ceylon tea made its international debut in 1873 when 23 pounds of tea produced by him reached London.
With the dreadful effects on the coffee plantations by a fungus named by the planters as ‘Devastating Emily’ and the downward spiral the island and it's economy took, it was time for the islanders to explore other opportunities. The production of tea by Taylor paved to be the ideal crop that suited the tropical climes of the island.
Over the next few years, the production of tea rose rapidly. Planters from all over the hill country began making visits to Taylor’s Loolecondera estate in Kandy to learn how to grow and manufacture tea. Hectares of land were stripped of dead and dying coffee-bushes and re-planted in tea. While it was heart-wrenching for the planters at the beginning, they kept at it and the Sri Lankan tea cultivation led to one of the greatest commercial victories the island ever witnessed.
Although Taylor learned the ‘pluck, wither and roll’ technique from an Indian tea planter named Mr Nobel, he introduced more equipment to his tea house and the first-ever roller made in Ceylon too was used in his manufacturing process.
The arrival of British figures such as Henry Randolph Trafford at the time, who purchased coffee estates, pioneered the transformation of them into tea cultivation and it proved to be a more lucrative alternative to coffee.
The development of technologies such as the Sirocco tea dryer in 1877 and the tea-rolling machine in 1880 made commercial tea production in the island viable.
The first-ever Colombo tea auction was held in 1883, with the backing of the Ceylon Chamber of Commerce as popularity for Ceylon tea grew throughout the world.
Within just a decade, a new plantation enterprise was built on the ruins of the old and the struggling colony was prosperous again. Ceylon tea history was in motion.
With the formation of the Ceylon Tea Traders Association in 1894 and the Colombo tea auctions - considered as one of the oldest and largest tea auction centres in the world, Sri Lanka began producing tea for export. By 1925, the island began producing more than 100,000 metric tons of tea, mainly for export.
In the next few years, Sri Lanka took was careful to take measures that ensured the control of the leaf-eating Tea Tortrix Caterpillar. The last thing the island needed was another devastation to hit the plantations. They were careful in the production and export of tea and so in 1932, with the establishment of the Ceylon Tea Propaganda Board higher standards were prescribed to prohibit the export of inferior quality teas.
In 1934, the world’s largest tea bush which yielded four pounds of tea leaves in a day was found in Ceylon. The following year Ceylon became a founding member of the International Tea Market Expansion Board (ITMEB). From then onwards the island saw incredible growth in its commercial tea plantation efforts and saw many victories that eventually made Sri Lanka the largest exporter of tea in the world in 1965.
The Moscow Summer Olympic Games in 1980 and the Brisbane Commonwealth Games in 1982, were significant victories in Sri Lanka’s tea history as it became the official supplier of tea.
It was in 1982 that Sri Lanka began the production and export of green tea.
1966 was a milestone for Sri Lanka as it celebrated 100 years of Ceylon Tea and marked it with the first International Tea Convention was held in 1966.
With the nationalisation of tea production during 1971-72, the government took over privately held tea estates. The establishment of formal bodies such as the Sri Lanka Tea Board, the Janatha Estate Development Board, and the Tea Small Holding Development Authority in 1976 ensured that the tea industry was observed stringently.
Did you know that the export of tea bags too began in 1976? Well, now you do!
The closure of the London Tea Auction in 1988 resulted in the trade of Ceylon Tea centred solely on the Colombo Auction.
Ceylon Tea reached an export revenue of USD 1 Billion in 2008 proving to itself and the world the quality and superior taste of its tea. The year 2011 marked an important step in identifying Ceylon tea of superior quality when the Sri Lanka Tea Board obtained its Geographical Indications (GI) certification - only tea produced in certified regions of the Island and meeting stringent quality norms could be marketed as ‘Ceylon Tea’. So be sure to check on this certification when you purchase your tea to enjoy the best Cuppa!
If you’re a tea enthusiast you must know that the first step to making quality tea requires adherence to the plucking standard. The ‘two leaves and a bud’ technique that goes back to the almost the Tang dynasty is one followed by the islanders and very rarely around the world ensures each leaf is plucked by hand instead of machinery. These handpicked two leaves and bud technique ensures that no twigs are mixed with the leaves which could destroy the true flavour of the tea. The method is one of the main reasons (apart from red soils of our beautiful hills which provide nourishment like no other) for the rich flavour in a cup of pure Ceylon Tea.
Usually plucked by women, approximately 15-20 kilos of tea leaves are plucked using this method each day to be sent for processing at the factories.
So it is no joke when we say that pure Ceylon Tea is handcrafted and made with love.
At Lumbini, we follow the historical practices of our tea forefathers combined with highly attuned craftsmanship, ethical and sustainable agricultural practices in producing teas that are of the highest quality. We ensure that every cup of tea maintains the rich flavour that Ceylon Tea is renowned for around the world by crafting AWARD-WINNING teas from selectively handpicked young fledgelings in a location that is unpolluted air, groundwater and rich soil.
]]>For a while now researchers have been raving about green tea being beneficial to improve your health and lifestyle. But, do we actually know why it’s such an instant hit for those who want to live a healthy lifestyle? Well, in this article we will deep dive into the facts and even share with you a recipe for weight loss!
Green tea is precisely what it says. Just like your regular cuppa, green tea too comes from the Camellia sinensis plant. Surprising? We thought you might be. While it really does originate from the same plant, how the tea leaves are processed is what ultimately defines how green tea becomes ‘green’ and black tea becomes ‘black’.
The tea leaves are heated by pan firing or steaming soon after the desired wither is achieved and dried to prevent further oxidation.
The primary difference between black tea and green tea is based on its manufacturing process. While black tea goes through oxidation which transforms its colour and flavour, green tea is oxidised minimally and therefore retains its colour unique health-boosting characteristics, flavor & aroma. Handpicked green teas are considered to yield a sweeter more robust taste and appeals as a warm drink that relaxes the system due to its unique combination of bioactive compounds.
Widely grown and frequently consumed in the Far East for its health properties, green tea origins go back as far as 5,000 years. Today, there are many green tea varieties available found as loose-leaf or in tea bags, blended with other flavours and preferred by most. Jasmine tea is a popular choice amongst green tea enthusiasts. Lumbini Valley offers a great range of selectively handpicked two leaves and bud which consists of the best essence of tea that is rich in compounds contributing to health and wellness.
Many studies have found green tea to aid in improving blood flow, lowering cholesterol, reduce anxiety, aid in weight loss, reduce skin ageing, aid in dental health. According to a Swiss study, the MRI’s of people who drank green tea showed greater brain activity. The regular consumption of green tea is considered to block the formation of plaques, which is linked to Alzheimer’s disease.
What’s more, it also helps stabilise blood sugar levels for those with diabetes due to its catechins, a natural antioxidant in green tea. Antioxidants protect the body against diseases and are considered a part of a healthy diet.
Yes, we are sure you’ve heard this a few hundred times and it’s true. It definitely is a way to enjoy a delicious beverage without packing on the pounds.
The combination of two active ingredients such as caffeine and catechins in green tea is considered a winning combination helping in weight loss. The regular intake of this combination in green tea has a significant effect on the rate at which your body turns food into calories thereby helping you lose weight. So yes, green tea for weight loss is not a myth and is definitely better than a sugar-loaded soft drink.
Drinking a hot cup of green tea not only will help you feel good but will also improve your brain function and boost creativity. The abundance of antioxidants found in green tea helps prevent stress-related ageing and reduces the risk of cognitive impairment in older age.
The caffeine and L-theanine content in green tea is also believed to decrease mental fatigue and boost concentration. So if you’re someone from the creative industry, stock up on some green tea and keep sipping - because green tea is your best friend when you want to stoke the creative fires!
Didn’t know? Well, now you do! According to studies, the catechins in green tea help kill bacteria and inhibit viruses, potentially lowering your risk of infections. Consumption of green tea also inhibits the growth of streptococcus mutans, the main harmful bacteria in your mouth and improves your dental health by preventing tooth decay. And guess what? It also reduces bad breath!
Millions of people are affected worldwide by Type II diabetes with it reaching an epidemic proportion over the last few decades. Yet, it’s almost completely preventable and reversible in its early stages by cutting the intake of sugar.
Those plagued by this disease lose their sensitivity to insulin causing both high blood sugar and higher blood insulin levels. Simply, your cells aren’t able to absorb sugar from your bloodstream.
Green tea, however, can lower and help stabilise your blood sugar levels and even improve insulin sensitivity which helps reduce blood sugar levels. If you have a sweet tooth, you might wanna get on the ship and incorporate a cup of green tea into your daily routine.
Here’s an extra benefit for those fitness lovers.
Green tea helps increase exercise endurance and decreases reaction time and so boosting your physical performance.
Health boosting bioactive compounds, as well as other ingredients in green tea, mobilises fatty acids in fat tissues and makes them more available for use as energy. Yes, you read that right. In addition to that antioxidants in green tea may also help prevent tissue damage during increased physical exertion. Are you ready to switch that energy drink for some green tea next time and see the difference? We sure are!
We are all guilty of stuffing ourselves a little too much sometimes. But worry not, the next time you do that and feel a little stuffy make sure to down a cuppa of green tea to help absorb heavy food.
Research shows that green tea can aid digestion, improve bowel health, and reduce IBD (Inflammatory Bowel Disease). It may also act by reducing inflammation in the gut and is a soothing way to prevent those little stomach upsets.
Whether you need a little help or a little relief, try a cup of green tea to calm your bowels naturally and move on with your day!
Tea drinkers are believed to be at a lower risk of getting cancer while both teas; green and black is considered to help protect you against cancer.
Green tea drinkers according to studies are less likely to get various types of cancers such as breast, pancreatic, prostate, and colorectal. It even helps prevent liver disease. We think that’s enough reason to get going on that green tea already!
We are almost always stressed out and a natural way to kick back and relax definitely sounds like a good reason for drinking green tea every day.
The amino acid L-theanine in green tea is believed to help you relax. According to science this green tea antioxidant acts as a neurotransmitter in the brain and increases alpha-wave generation thereby signalling a state of relaxation.
While we’ve listed our top 5 reasons, perhaps the biggest benefit which you can get right away is just taking a tea break!
Here’s how to make your next green tea cuppa with Lumbini Tea Valley teas:
Ingredients:
Green tea (approximately 4 gms)
Hot Water
Lemon Juice
Honey
Process
Flush the tea for a few seconds in water before you let it sit in 85°C of water for approximately one minute. When you see the colour of the tea turning into a light yellow colour you know your green tea is almost ready. Squeeze in some lemon juice and blend with a teaspoon of honey. Let steep for a few minutes and enjoy!
Benefits:
Lemon and honey promotes fat loss and adding them to your daily cup will only enhance the natural benefits that green tea.
What are your top reasons for drinking green tea every day? Let us know in the comments!
]]>Aromatically pungent and flavorful with the heat of spice, ginger black tea is a refreshing version of the world's favorite beverage (next to water of course!).
Across the entirety of this blog, we will look at how this fantastic brew originated, what health benefits it yields, and how it should be best enjoyed.
The background of ginger-infused black tea is shrouded in mystery. No one knows how it came about. The infusion of ginger into black tea to create a remedial beverage is the most widely accepted theory. However, the individual discoveries of both Tea and Ginger can be traced back to a period 5,000 years ago in ancient China. The twin discoveries could mean that the benefits of their combined use came to light not long after.
EVERYONE knows how tea is good for one's health. Tea takes the center of attention when it comes to being the healthier option among the different types of beverages.
Black tea in particular, contains certain types of polyphenols not found in green and white tea. Theaflavins and thearubigins are black tea specific antioxidants. These are created by green, and white tea polyphenols that go through a transformation, during the oxidation process of black tea. The aforementioned wellness compounds have a link to a reduced risk of strokes, a decrease in cardiovascular problems, and also a lowered risk of diabetes.
Black tea is also recognized by far, as the best source of flavonoids which are great for bringing down your LDL (bad cholesterol) levels. Although it is yet to be proven, some studies even show that the polyphenols in black tea inhibit tumor growth, thereby reducing the risk of certain types of cancer. Beyond all of this, black tea contributes to improved focus and a relaxed state of mind, lowering blood pressure, and an overall improvement in metabolic stability.
From antioxidants that reduce the risk of strokes, heart attacks, and diabetes, to flavonoids that lower LDL (bad cholesterol) levels; black tea indeed contains natural goodness by the cupful. Cancer prevention and improved mental focus are just a few more wellness benefits offered by black tea. All of the above should ideally get you running to the kitchen to brew yourself a cup of wholesomeness. Don't worry; we'll wait till you get back before moving on to the next section. See what research says on the goodness of black tea.
Well, now you know more than a thing or two about black tea. Next up, we're going to let you in on a few wellness secrets about another superfood; ginger. Holding an earthy flavor overlaid with the welcome kick of spice; the element of ginger has been used for centuries to season food and treat various ailments.
There are 115 known compounds in fresh, dried ginger. Most of them complement and contribute to a healthy lifestyle due to their proven ability to uplift wellness. Among the health-boosting elements contained in ginger are calcium, fiber, magnesium, and Vitamin C in addition to gingerol, its main bioactive compound. Gingerol is the main contributor for many of ginger's medicinal effects due to its highly potent anti-inflammatory and antioxidant qualities (Read more on this).
You might be wondering what all of these different elements mean for your health. For starters, because ginger is anti-inflammatory, it does wonders to drive away nausea, especially that tiresome morning sickness suffered by expecting mums. It also reduces muscle soreness and helps with the pain for those suffering from osteoarthritis.
Are you suffering from chronic digestion? Ginger is the perfect remedy for this condition, helping to speed up the emptying of the stomach, which is considered to be the leading cause for it (read more on this).
And that's not all. Ginger also can reduce both blood sugar and LDL cholesterol levels, lowering the risk of diabetes and heart attacks, similar in effect to black tea. And just like black tea, the bioactive compound 6-gingerol can inhibit the growth of specific cancer cells and also the growth of many types of bacteria (read more on this).
So, it's a no-brainer. Both tea and ginger are proven superfoods. Can you even imagine what a combination of the two might yield in terms of health benefits? No? Well, let us tell you then.
Beyond what we spoke of earlier, natural ginger-infused black tea improves blood circulation and gives you a warm stomach. You get rid of toxins in your blood faster, and you also achieve better digestion with the nutrients circulating within your body at a faster rate.
Both tea and ginger have compounds that inhibit the growth of cancer-causing cells (check out these links for more information. Both foods also have the capability of lowering LDL cholesterol levels in the body, which reduces the risk of heart disease. Therefore, we feel it is safe to assume that the two combined will deliver a more powerful impact concerning these health benefits.
Not to be laughed at, but a lot of people have weak bowel motions due to tiredness and depression. Tea naturally relieves stress and helps refresh the mind while ginger promotes smooth bowel movement.
Want to shed a few extra pounds? Ginger black tea is your answer. Ginger speeds up the metabolism leading to faster calorie burning, while the diuretic effect of tea ensures that you rid yourself of accumulated waste (detox) faster. When you combine these two foods and their effects, the result is a faster rate in weight loss.
Additionally, ginger black tea is highly effective in dispelling annoying colds and cases of the flu. It also improves skin health with its ability to deal with free radicals in the body. This attribute is due to the high concentration of antioxidants in tea, that work in union with the various amino acids contained in gingerol; the most prominent bioactive compound found in ginger.
Not much research has been done on the combined benefits of black tea and ginger. However, individual research on tea and ginger can give you enough insight as to how the two may complement each other in delivering an enhanced dose of health benefits.
We have now come to the end of what we hope was an enlightening introduction to the many benefits of ginger black tea. None of what we stated should come as a surprise as both food elements are world-renowned for their high composition of wellness attributes. But as with any good thing, moderate intake is recommended unless advised by an expert. Even then, stick to brands that offer significant evidence as to the purity and freshness of their product. It is important to remember that only best-quality produce; high in freshness and purity, processed masterfully, will yield all health benefits mentioned above. So, go ahead. Brew yourself a cup of warm, ginger-infused goodness and relax while it performs miracles in your body. To your good health!]]>Remember the last time you bought clothes? Whenever I'm buying clothes I look for the brand name and then the price, feel, material, etc. Then I rank them the way I want. But the truth is it may not be the best way to rank my choices, but it is based on my fashion likes.
Tea should be different. Because it is something we drink daily and we should be mindful of what goes into our body. This is why you should know what to look for when buying tea. We’ll share our learnings here.
Imagine a million white cups are in front of you filled with red, orange, amber, white colors, and you have the choice to select any. Hmm, how do you find the good and the premium teas from the cheap, poor and unhealthy ones? Is it taste or smell? Or maybe something more?
Tea drinking is a daily experience we cherish. For most people, the critical parameter when evaluating quality is taste. But that does not mean the aroma of it, the effect on the palate and cup color are any less significant. Because all of these complement each other to give us a total sensory experience. Also, keep in mind that health-boosting elements in tea are what makes it the most unique beverage in the world.
The best thing is, over centuries of growing, manufacturing, brewing, and drinking tea, the world has come to some form of agreement on the characteristics that are inherent to high-quality tea. You need a bit of guidance.
Let's look at this in the following way.
Most of the time, tea bags have tea dust and fannings, which are smaller pieces of tea. These are low-quality teas in general and usually, machine harvested and blended with poor quality unhealthy teas. If you are buying tea bags, make certain that the tea leaves in bags were selectively handpicked, grown in an unpolluted location, and not blended with low-quality unhealthy teas. This is the only way to make sure that teas in tea bags are not of low quality. What you can do is try and buy loose tea whenever possible if you don't know the origin of the tea and how it is processed.
Now, we need to select a few tea vendors.
Easiest would be you asking a friend who's into tea for recommendations. Or you can always do a Google search and analyze the following when browsing.
Look for the brand visibility, availability of tea, reviews, awards won, and most importantly, the location where the tea is grown. These will help you narrow down your search to a few vendors.
Consumers also need to be mindful that brands use blends containing high-quality teas mixed with those of inferior quality. This practice completely removes the effect of the distinctive characters and their health-boosting elements, making the identity of the tea inconsistent and its quality sub-par. Tea blending was initially about bringing two high-quality teas to create a superior tea. But now it has become a way to increase output and profitability by mixing good tea leaves with low-quality and unhealthy tea leaves.
The location and craftsmanship hugely influence the quality of tea. Single-origin tea used to be an indication of a good tea, but it is not so much nowadays. This is because most of the eco-systems where teas are grown have become polluted. This causes toxicity in tea leaves, and a majority of health elements are lost from tea leaves.
This is why you need to look for teas that are grown in untainted eco-systems. Locations with high-quality air, soil, and groundwater are diminishing as global pollution levels increase.
A lot of us don't know this, but most tea harvesting is done using machines to reduce costs and increase production output. Any machine-harvested tea is of low quality because old leaves, infected leaves, twigs, bugs, etc. are all harvested and mixed. But “selectively hand-picking ensures that you pick only the two leaves and a bud at the top of the tea plant. The most antioxidants and health-boosting elements in tea are concentrated in the “Young Two Leaves and a Bud” only. It is purely because of this you need "selectively handpicking of tea leaves" to make a good healthy refreshing cup of tea.
You must look for selectively hand-picked teas when buying because it is what makes your tea a life-changing healthy beverage.
Beyond the criteria of Taste, Aroma, Texture, and Color, tea lovers also need to be mindful of how fresh the tea is and its shelf life. This is critical because, after some time, the tea starts to deteriorate. Ultimately it loses its inherent health qualities and loses its characteristic features.
Fresh teas will have the highest health-boosting antioxidants and other essential minerals and vitamins. The time taken for the teas to reach you is critical because of this. This is not an explicit criterion to judge quality on. But it will be crucial as to how much of the tea’s original condition can be preserved until it reaches the consumer.
When evaluating a cup of tea, we can use four of our five senses; Sight, Smell, Taste, and Touch to varying degrees. In order of importance, we could rearrange them as Taste, Smell, Touch, and Sight.
Taste
The all-important flavor! Different flavor notes and palates become apparent as the tea glides over the taste buds. Yes! The experience is magical as it sounds.
Different types of tea will have different flavor profiles. For example, good black tea has deep intense flavor tones, while the best green teas will carry a light veggie and a slight umami taste.
Good quality may mean that differences can be expected, So, We should understand that teas hailing from different parts of the world will taste differently. But that does not mean one is better than the other. It is just that each tea represents the character of the land it grows in, harvesting method, and the characters infused during the tea-making process.
For example, teas grown in the Lumbini tea valley of Ceylon will reflect the characteristics of the Lumbini Valley. Similarly, Keemun tea will reflect the geographic qualities inherent to the Qimen county in Eastern China. The bottom line is that any good tea must unlock different flavor sensations on your tongue as you sip it.
… But not inconsistencies and unpleasantness.
When you cannot notice the flavor or when the tone is unrecognizable, it is a warning that you are drinking low-quality tea. Poor quality tea blending, inconsistent leaf harvesting, and sourcing practices ultimately remove any distinctive characters that could elevate the tea’s quality. Overly harsh or unpleasant chemical tastes may mean that the tea is old or substandard in quality.
Any high-quality tea will have a distinct aroma. The most significant complementary factor for tea taste is its smell in our experience. For a novice, a tea could either smell good or smell bad. But the real range for aroma is much more extensive where the quality of the tea could be assessed by its aroma during multiple stages. From the dry leaf to the brewed liqueur, the infusion and even the cooled empty cup, the distinct aromatic characters at each stage can be an indication of the tea’s quality.
Its aroma can also gauge the freshness of the tea. As tea ages, the surface moisture on the leaves evaporates, thinning the aromatic strength and reducing the richness of the tea’s dry fragrance. If you feel only a slight aromatic effect, it could be that the tea is low in quality or getting old and stale. Good-quality tea typically releases a rich bouquet of aromas when steeped in hot water, expanding on the unique fragrance of the dry tea leaves.
The appearance of the dry leaf can trigger signs as to its level of quality. When held in your hand, the leaves should feel smooth, whole, and robust, with a slight substance of weight in them. Feather-light tea denotes that either the tea has been made using a mature leaf or that it is getting old.
You may feel that this factor is less important than taste and aroma, but a tea that feels good on the palate is better enjoyed. Different teas can have different texture profiles. For example, black tea may feel stronger and brisker on the palate than green tea; which would be typically smoother and lighter in body and texture. High-quality teas also have a coating effect on the mouth and throat as texture builds on the palate over each sip. A sense of warmness and comfort will reside while you drink the tea, and even for a short time once you have finished.
Finally, we look at how the cup or liqueur color matters when gauging the quality of tea. Seemingly unimportant as to its indicative nature of quality, cup color is nevertheless a critical factor that reveals the core essence of the leaf. After centuries of study, experts link it to distinctive palate and aroma profiles. For example, a medium colored tea would be brisk and round in palate, moderately aromatic and floral in flavor tones.
The best way to measure the quality of tea by the color of the liqueur is to brew it in a glass cup or white porcelain. If the tea is of high quality, it should appear bright when held to a light. This is a direct indicator of the enriching nature of the soil the tea was grown in.
Loose mineral molecules diffused in the liquid will reflect light in a manner that makes the tea liqueur appear to glow.
Tea is mostly consumed for its health benefits and wellness lifestyle. This is fast becoming the trend in the world, and this is why retaining the original quality of tea is the most crucial factor.
We must not stop at single-origin teas or unblended teas. If you want a tea that is not just a beverage, but a life-changing drink, then you need to always question the vendor.
Teas that can be procured from locations that have unpolluted air, soil, groundwater hold the best promise of untainted health benefits. But remember that even with the above you require selective hand-picking and innovative craftsmanship to produce the world’s finest teas.
Through the entire course of this blog, the main focus was to help you differentiate between good teas from the poor, unhealthy teas. The core question we addressed was, “what exactly is a high-quality tea?”
What is a High-quality Tea?
Teas are grown in unpolluted environments.
Selectively handpicked young “Two Leaves and a Bud.”
Ethical and sustainable agricultural practices.
Ethical management practices.
They are processed with a high degree of craftsmanship.
to induce a range of taste, flavor & aromas to suit wider palates.
It is also imperative that you understand that tea is a life-changing beverage with proven health benefits. But only the high-quality teas contain antioxidants & bioactive compounds respectively, such as polyphenols, flavonoids, catechins, etc and L-theanine to boost your health.
The reality of it all is, you don’t become a connoisseur of tea overnight. But with continued application of the knowledge gained with every cup you drink, your familiarity with quality will become something more akin to instinct. The authentic tea experience begins after that.
The tea world is exciting, and it has never made life boring for us at Lumbini Tea Valley.
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What's your favorite everyday beverage? Is it coffee, tea, orange juice, energy drinks, hot chocolate or hang on, I forgot BEER!
Are you thinking about what goes in? How it’s affecting your metabolism and your body? Well, it is high time and let me tell you why we drink black tea every day!
Black tea is a low calorie, a non-sweet beverage with a moderate amount of caffeine. It is made from the leaves of Camellia sinensis tree. It is essential to know that high-quality black teas are made from two leaves and a bud only. You can read more about the two leaves and a bud technique.
Black tea is usually the most oxidized tea type amongst common teas such as oolong, green, and white. Its taste varies from light to strong, and the color can be orange/amber in most cases.
Even if you have never tried black tea before it is always good to try it and see the changes yourself.
Do you know why free radicals harmful to you? Because they are highly reactive toxin substances that attack and damage important living cells such as DNA, proteins, carbohydrates, and lipids. This can cause a lot of damage to your body. If you are interested read more about what happens when free radicals are not neutralized.
Black tea contains a substance called polyphenols, which are natural substances found in tea. Polyphenols in tea are flavonoids, catechins, theaflavins, and tannins. Don't worry about all the chemical names. The important thing is these substances generate a lot of antioxidants.
All these naturally occurring antioxidants react with toxic free radicals and neutralize the damage to our bodies. Our bodies need a daily minimum of 8,000 – 11,000 units a day, and drinking tea is the best way to do that without compromising your diet.
Summary: Chemical elements found in black tea contain antioxidants in abundance. Free radicals are highly reactive toxic substances that damage your body. Antioxidants found in tea help neutralize free radicals and also help boost your health.
Diabetes or high blood sugar is a significant public health problem in the 21st century. With increased morbidity, diet habits, and increasing age, diabetes affected people are growing by the day.
The most common diabetes is called type 2 diabetes, and it occurs when the body is unable to regulate the glucose level. This could lead to heart disease, stroke, kidney damage, eye disease, and nerve damage.
Numerous studies have shown that black tea can increase insulin activity and help manage blood glucose levels. Polyphenols in tea can help protect against inflammation and type 2 diabetes. It is both useful for healthy people trying to regulate glucose levels as well as for diabetes patients trying to control the level of blood sugar.
Summary: Black tea helps manage blood glucose levels in healthy humans, and it can also help increase insulin activity in diabetic patients.
We can all agree that high blood pressure is scary. According to WHO(linked), high blood pressure causes close to 7.5 million deaths globally. This is about 12.8% of the total deaths.
High blood pressure can be caused by several factors such as obesity, stress, alcohol, smoking, genetic history and etc. The strain on our blood vessels due to hypertension can lead to all of the following.
Studies have been conducted worldwide to determine the effectiveness of black tea to reduce systolic and diastolic blood pressure. It has been evident in most studies that drinking black tea every day can help lower blood pressure significantly.
Summary: High blood pressure is a leading cause of death worldwide but is preventable. Daily black tea consumption over some time has shown to reduce hypertension, according to numerous studies.
There are 2 types of cholesterol in our bodies. One is called LDL (Low-density lipoproteins) cholesterol, and the other is HDL (High-density lipoproteins) cholesterol. HDL cholesterol is classified as "Good" and LDL as "Bad, as LDL cholesterol can cause strokes. What happens is, when you have too much of LDL, it gets deposited on the walls of your blood vessels and arteries. This blocks the flow of blood to your organs from the heart and can result in heart attacks.
Studies have also shown that black tea can reduce harmful LDL cholesterol levels. One study showed that LDL cholesterol decreased by 7.5% in test subjects. This is significant as it reduces the risk of coronary heart diseases as per the findings. It is vital to know, though that more studies are required to come to a consensus among the medical community.
Summary: Low-density lipoproteins(LDL) cholesterol can lead to the narrowing of blood vessels that result in heart attacks. Black tea can reduce harmful LDL levels though more evidence is needed for universal acceptance.
Have you heard different theories about black tea and cancer? We have heard of many, and the medical community and experts are divided on the matter. It is difficult to come to a consensus due to this. The important thing is to look at what's in black tea that can help reduce the risk of cancer.
Antioxidants like polyphenols have shown to inhibit tumor growth and also protect against damages caused by Ultraviolet rays that can cause skin cancer. Many studies support the above, but at the same time, the medical community believes that more studies are required.
Summary: Conclusions of black tea on reducing the risk of cancer is not universally accepted. Though numerous studies have shown antioxidant properties of tea can reduce the risk.
The most important thing people miss is the fact that black tea has caffeine in it in addition to antioxidants. Coffee, on the other hand, has twice the amount of caffeine than black tea.
Black tea usually has 47 mg of caffeine per 8 oz on average. The amount depends on several factors, such as the type of black tea, brewing time, and temperature. Most importantly, one should know how to check the quality of tea as there are numerous cheap teas. It is always good to ask the buyer for the chemical composition of the tea to make sure you are buying high-quality tea. If you are wondering about coffee vs. tea, you can read on "Opposing cups: Obvious superiority of tea over coffee?".
Caffeine acts as a natural stimulant and helps in combating tiredness. It may also reduce the risk of liver, throat, and mouth cancers according to some studies. Although many in the medical community are divided on the matter and advocate more research.
Moderate to high dosages of caffeine can cause nervousness, irritability, increased heart rate, and even insomnia. Because of this, it is crucial to be mindful of your daily caffeine intake.
Summary: Black tea has 47mg of caffeine per 8 oz on average, which is about half the amount found in coffee. Caffeine acts as a natural stimulant and may also help in reducing the risk of some cancers. Adverse side effects of caffeine include nervousness, irritability, increased heart rate, and insomnia.
If you are looking for something to unwind yourself and feel relaxed after a long day, then black tea can help you. Black tea contains a substance called L-theanine, which is found naturally in tea plants that can help you relax. L-theanine is an amino acid that is not produced by the human body but found abundantly in green and black teas.
Scientific evidence suggests that L-theanine intake can result in a reduction of the heart rate, which would help deal with stressful situations.
Summary: L-theanine is an amino acid compound found naturally in tea. Evidence suggests that it can help with stress relief by reducing the heart rate.
L-theanine is again a contributory factor here. It is found to be a factor in higher-level cognitive activity and has also shown to interact with caffeine to enhance cognitive activity. More studies are required to draw universally accepted conclusions for the combined effects of caffeine and L-theanine.
What we know for sure is the daily consumption of tea containing L-theanine can increase brain activity and help us stay focused throughout the day.
Summary: L-theanine amino acid in black tea helps increase cognitive activity and helps you stay focused throughout the day.
Scientific evidence is clear about one thing, black tea is a beverage of immense health benefits. Polyphenols, Flavonoids, Caffeine, and other naturally occurring compounds such as L-theanine come with a variety of health benefits.
The presence of antioxidants in abundance can be considered as the biggest reason to drink black tea daily. Free radicals cause irreparable damage to living organs in the body due to its toxicity, but daily tea consumption can easily help you meet the daily antioxidant requirement.
Other health benefits of black tea are reduced risk of diabetes, reduced blood pressure, reduced LDL cholesterol levels, and the reduced risk of heart attacks and strokes.
Black tea also has caffeine(47mg per 8 oz on avg), which acts as a natural stimulant and helps you stay focused and alert throughout the day. Since black tea has around half the caffeine amount as in coffee, you may not need to worry about the adverse side effects of caffeine intake.
Black tea’s role in reducing the risk of cancer is a divisive topic among scientists, though numerous studies have found evidence to support the claim. More research is needed to come to a universal consensus about the role of black tea in reducing the risk of cancer.
As a consumer, you need to be sure that you have access to high-quality black teas. Cheap black teas are abundant in the market that cannot provide health benefits. Daily consumption of high-quality black teas, on the other hand, can boost your health and help you stay healthy.
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Ceylon, a name that resonates globally when coupled with another word… Tea. Together, these two terms have put the island nation of Sri Lanka, previously known as Ceylon on the map of global acclaim. For centuries, Sri Lanka has been known for the uniqueness in its teas, and any tea of Lankan origin by default becomes of a higher standard, thus the basis for respect garnered across the world for the moniker ‘Ceylon Tea’.
The unique qualities inherent to Ceylon tea are a result of multiple natural elements, which are singular to the island, and a manufacturing process that has been mastered over centuries. While there are many craftsmen in the nation that can lay just claim to the greatness of their teas, there is a companionship of visionary individuals who create tea, not as a mere beverage product but more as heavenly produce akin to works of art.
An overstatement you say? Clearly you have not yet seen, sensed the aroma, nor sipped the luxuriant liqueurs of Lumbini Valley teas. In a land that is constant in its output of premium quality teas, Lumbini Tea Valley comes off as a clear outlier with its extraordinary aptitude for crafting teas that are nothing short of being absolutely original.
The year 1975 will go into the annals of history as the beginning of a renaissance for tea. Dayapala Jayawardana, planted his first tea field along the Lumbini Valley with the vision of creating a tea of distinctive flavor that would reflect the true character of the tea leaves and the land it originates from.
However, cultivating a tea plantation is just part of the tea creation journey. The ‘equally significant other’, is in establishing a perfected manufacturing process that would enable the teas to reach its desired consumable form. In 1984, Mr. Jayawardana goes on to embark on the next phase of the adventure by establishing a state-of-the-art factory that would produce his signature brand of black tea and thus, Lumbini Tea Valley is born in essence.
Hop in to the DeLorean and BOOM! 2019. In Human terms, 35 years is a long time. Equally as long for a brand, a time span such as this would either see a brand rise to greatness, or decline towards a quiet death. Lumbini Tea Valley falls squarely into the former category.
The reins of the brand now lie with Mr. Jayawardana’s son; Chaminda Jayawardana. He, together with sub-brand co-founder; Harris Uddika Mahadiulweva have now ventured out into new territories, steering the Lumbini brand ever upward, with the vision of achieving global acclaim for the Lumbini brand and to occupy the top position as the world’s No.1 gourmet tea brand.
Product-wise, Lumbini is already there. 35 years of reiterating the manufacturing process have enabled a sure hand in craftsmanship, resulting in the creation of teas that are singularly unique in flavor, aroma and texture. The challenge lies in breaking into new markets globally, and in the perception of consumers, being identified as a brand that deserves attention.
Purporting to be singularly unique and therefore deserving of global acclaim is a very bold claim. But Lumbini Tea Valley does this with ample reason. The master tea makers of Lumbini are no novices when it comes to their teas. Between them, both Chaminda and Harris share over 50 years of experience in the art of tea crafting. In travelling the world during this time - promoting tea and its inherent benefits as they did so, realization dawned that while many great teas were encountered, nothing they tasted really matched up to the signature qualities of original Ceylon tea.
In a sense, the character and identity of true Ceylon tea seemed lost to the world, and from thereon it became the mission for Chaminda and Harris to bring back that signature taste to the world stage through Lumbini Tea Valley.
World over, brands blend teas of different origin and make to achieve certain desired characters to their end products. Unfortunately, this practice mars the true identity of a tea and impedes consistency in quality. The myriad health benefits infused in tea are also negated to a great extent during the process of blending. On the other hand, Lumbini Tea Valley HAS, and ALWAYS WILL BE, a single origin tea.
What IS a single origin tea anyway? Single origin teas are those that have been produced from leaves originating from a specific tea producing area and have NOT been blended with leaves from different tea terroirs.
This concept is constantly abused to label teas of varying quality and vague origin, either with the intention of misleading consumers or out of plain ignorance as single origin teas command a higher level of perceived quality and therefore higher pricing. To the discerning consumer, the ‘better’ and more renowned single origin teas have their terroir as part of the brand name. As such, Lumbini Tea Valley is more than just a brand name, it is also a testament to its authenticity as a single origin tea.
Lumbini teas are manufactured exclusively using leaf harvested from the Lumbini Valley. This allows for consistency in quality, as well as the ability to retain the distinctiveness of the teas over time due to the innate elemental characteristics of the origin itself. Where other brands constantly need to revive their specialty products due to inconsistencies in quality arising from varying leaf sourcing practices, the tea makers of Lumbini ensure that the produce that comes in to the manufacturing process is from nowhere other than the valley.
How often do you come across a tea, that is so distinct in its character that you are able to taste the essence of the land from which it originates? Key among the reasons that this valley in particular was selected by Mr. Jayawardana in 1975 for his vision of tea, was that it afforded one of the most dynamic atmospheric combinations found in the world.
Located in the southern interior of Sri Lanka, The Lumbini Valley is a rich ecosystem of complementing elements; hitherto unspoiled and untainted by industry and pollution. The uneroded and nutrient-rich soil uphold and sustain the acres of tea plantation, drawing moisture from underground veins fed by the crystal waters of the Gin River that runs through the valley. Situated just above, is the 18,900-acre Sinharaja Rainforest (a UNESCO world heritage site). From there, the oxygen-rich rainforest winds couple with oceanic winds blowing in from southern coast, and flow down to the valley below. The crisp and pure atmosphere created by the collaborating winds act in union with the natural brightness of the equatorial sun to induce unique characters to the teas of the valley.
The phenomenal synergy of the four elements; earth, wind, light and water, act upon the tea bushes thriving in this ecosystem that can be only described as life-giving, thus inducing the flavor, aroma and richness that is now hereditarily unique to Lumbini teas.
Practice makes perfect… the expression holds true in the case of Lumbini Tea Valley. From the inception in 1984, the master craftsmen of Lumbini have followed an iterative process of tea manufacture with continuous adaptation of improvements to arrive at today’s approach to making tea.
The manufacturing process begins with the plucking of tea leaves, which is an art in itself. Those plucking must ensure that they break off only the top two leaves and bud on a branch, as they contain the highest concentration of flavor, antioxidants and health-boosting elements. It then progresses on through to withering, rolling, oxidization, firing, grading and then finally tasting. What makes the Lumbini process so special is that they are able to create 40 different varieties of tea from the same leaf by shifting the dynamics of one or more stages of the manufacturing process.
Don’t let the apparent simplicity of the task fool you into thinking that this could be easily replicable. It took the craftsmen of Lumbini Tea Valley the better part of a century to arrive at this achievement. It is commendable that even while turning out different consistencies, they are able to retain a signature trait that make Lumbini teas instantly identifiable.
Sheer inventiveness and mastery of technique is where Lumbini Tea Valley sets itself apart from all would-be competition. Self-aggrandization this is not, for Lumbini have proven themselves time and time again on their capacity for world-class originality.
When the rest of the world is leaning towards modern technology with the intent of revolutionizing tea making, master tea makers Chaminda and Harris are of the notion that this revolution should originate at the hands of men and women.
The birth of Dalu™ signature range is the end result of this revolution. Handspun teas of such intricate brilliance, that you begin to wonder whether it might be an injustice to the maker of such art, to pour boiling water over it. Shaped in the form of flowers, comets, rings and tongues of flame, the handspun teas of Lumbini are truly unique to the hands that created them. Not accustomed to just making things pretty, the team of artisans have ensured that the teas are heavenly to taste as they are to behold.
Much of these hand-crafted teas have been awarded at global level for innovation and it seems a no brainer that Lumbini Tea Valley has got it all figured out when it comes to being creative with their teas. Their success in this regard should be mainly attributed to their unwavering faith in the human element. Where popular impulse is to maximize profits through high volume, the spearheads of Lumbini see greater potential in carving out a niche for their brand by offering select quantities of the highly exclusive teas to the more discerning tea aficionado. After all, anyone can churn out volumes of mediocrity, but it takes something special to create a handful of greatness.
‘Things made with love contain so much more goodness’, a popular sentiment among those who like to romanticize a bit more than everyone else. While Chaminda and Harris are not much for this sort of sentimentality, they do however believe that the teas they make in the Lumbini valley ARE more enriched with goodness than any other tea made in the world simply because the people that make them, are wholly committed to the process.
Lumbini Tea Valley, has 200 men and women in its employment, almost all of them from the valley itself. In some cases, relationships span generations. Mr. Jayawardana’s ethic of conducting socially and environmentally responsible work practices ensured that the valley remained an unspoiled ecosystem whilst at the same time bringing about economic prosperity to the people, through direct and indirect affiliations. The moral principles are in practice even to-date, and the people… well let’s just say that their love for the tea that sustains an entire valley DOES put in an extra bit of goodness to the cup you hold in your hand.
The story of Lumbini Tea Valley began in 1975… decades later, it remains very much a story with exciting new chapters ahead of it. Even as the global story of tea takes a turn for revival with planters, manufacturers and brands scrambling to identify the next biggest fad, Lumbini Tea Valley aims to come out on top with their perfected value proposition of uniquely characterized single-origin tea.
By opting to remain close to their ‘roots’, Lumbini has developed an identity that has become synonymous with non-conformist originality. And even though the years may progress, with each cup of Lumbini tea that is savored, a promise is fulfilled… one that was made by Mr. Jayawardana to gift a tea to the world, pure Sri Lankan in essence.
]]>Multiple studies and research over the years have provided adequate backing for both tea and coffee, leaving us stuck at square one with no conclusion reached. No, the argument is not going to be repeated here with its countless stalemates. Perhaps, a more objective exploration on how one might be a better alternative to the other may be apt in consideration of global harmony and its sustained continuity.
We do not want a war between the tea and coffee drinkers of the world!
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For most, the choice is based on personal preference driven by individually acquired taste, health and consumption implications be damned. But as civilization ‘progresses’, humanity feels an increasing need to validate their consumption choices. The on-going argument to reach a verdict on which beverage deserves that place in the sun as the finer pick came about as a result.
Multiple studies and research over the years have provided adequate backing for both tea and coffee, leaving us stuck at square one with no conclusion reached. No, the argument is not going to be repeated here with its countless stalemates. Perhaps, a more objective exploration on how one might be a better alternative to the other may be apt in consideration of global harmony and its sustained continuity.
We do not want a war between the tea and coffee drinkers of the world!
Because both beverages have their respective fan bases around the world, the question boils (pun intended) down to just one question; which is the healthier option? The answer to this question lies in the chemical composition of both beverages, specifically the element of antioxidants.
In a very basic sense, antioxidants are molecules that fight damage caused by free radicals; unstable molecules that can cause harm to cellular structures. Antioxidants contribute electrons to the free radicals, effectively neutralizing them. Read up more on antioxidants in the Healthline article written by Atli Arnarson. However, free radicals are not all bad as they aid in fighting bacterial infections, and the human body needs a certain balance between them and antioxidants.
Antioxidants are vital for survival and can be found in nearly all food types of both plant and animal origin. Plants in particular carry a greater abundance and wider diversity of antioxidants compared to any other food source, which is why both tea and coffee are credited to be high in their containment of them.
As stated previously, both tea and coffee are considered to be particularly good sources for antioxidants. Even though evidence is conflicting and inconclusive, in most cases tea has triumphed over coffee purely on the basis of containing a higher variety of antioxidants.
Camellia Sinensis, otherwise known as the tea plant, is rich in antioxidants known as polyphenols. Black tea, which is the more popular form of tea drunk globally contains the polyphenols thearubigin and theaflavin which neutralize free radicals, inhibiting their ability to cause cell damage. Green tea on the other hand comprises of the antioxidant catechin which is has a higher potency than the antioxidants found in black tea. Overall, tea has been found to contain approximately ten times the polyphenols found in fruits and vegetables.
Coffee is generally attributed to having a higher concentration of antioxidants per serving but does not have as high a variety of them as does tea. Tea therefore, affords drinkers way more health benefits than coffee does, as the many types of antioxidants contribute differently to bodily wellbeing.
With a greater composition of antioxidants and other properties come greater health benefits. Tea is the hitherto unrecognized champion of health beverages, naturally enriched to help boost one’s health in all kinds of ways.
As evidenced above, it seems the case for tea being the healthier option is quite convincing. However, that is not to say that Coffee is without any health benefits of its own. It should be clearly understood that the chemical composition of the two beverages are inherently different.
Coffee, with its specific antioxidants and other properties provide certain health benefits not contained in a cup of tea. Unfortunately, coffee also has a higher tendency to cause imbalances in bodily functions as briefly highlighted above, leading to adverse implications on one’s health in the long-run.
If your preference is not wholly governed by taste, it might be worth your while to consider switching over to tea as your regular cuppa. Chances are, you may become a believer for life when all those health attributes really start to prove.
As popular ‘pick-me-up’ beverage choices, know that both tea and coffee contain the stimulant known as Caffeine. The rush or boost you may feel as you down your favorite cuppa is a direct result of the caffeine affecting your nervous system. Don’t worry, a cup or two of either can be part of a very healthy diet. However, an excessive intake of the stuff can cause hyperactivity, an increased heart rate, high blood pressure and on some occasions, gastrointestinal discomfort.
Between coffee and black tea, the latter has the lowest concentration of caffeine with approximately 47-milligrams of it held in a single brewed cup. Green tea has an even lower concentration of caffeine of just 29-milligrams in a similar serving. Coffee on the other hand is heavier in its caffeine content with around 92-milligrams contained in a single brewed cup.
The USDA recommendation is that people should not consume more than 400-milligrams of caffeine a day. The recommended intake may even be too high for some, as everyone metabolizes caffeine at varied rates and could have different levels of sensitivity to it.
For those who enjoy their coffee in copious amounts, tea would be the best and healthier alternative considering that it contains only half the amount of caffeine as found in coffee. You could still drink more tea than coffee in a day, and not have an overdose of caffeine in your system.
Consumption choices, in most cases go beyond just the functional aspect. Specially within more developed markets and with progressive individuals, consumption choices also reflect the lifestyle of that segment or individual. It’s the same with tea and coffee drinkers. While they sip at their favorite cuppa, they are also embracing the culture and lifestyle represented by their beverage of choice. And if you ask someone why they like a certain choice, they may even go so far as to say that they identify themselves with the more cultural aspects attributed to it.
Take coffee for instance, coffee is associated with a culture of fast-paced social interactions primarily driven by its inherently high caffeine content. It also necessitates a vibe of high energy even though in truth, black tea provides more stable energy through its amino acid properties of L-theanine which contributes to improved alertness and focus.
Tea on the hand is thought to be typically consumed in a slower-paced social environment, projecting a sense of intimacy in the act of consumption itself. Introverted in nature, it is a beverage to be sipped and savored, inadvertently self-attributing a certain level of sophistication.
Prolonged consumption habits create enduring stereotypes or associations as evidenced by the tea, and coffee cultures. Such associations can actually discourage consumers from trying out things differently, and breaking away from convention could actually yield benefits and pave the way for new experiences.
If you are someone who lives at a breakneck pace AND you’re hooked on to coffee for the energy it delivers, chances are you might be drinking a lot of it regularly. If you were told that beyond a certain level of intake, coffee was bad for you, what would you do? Cut down consumption or try out an alternative that would aid you differently to maintain life’s pace?
Tea can be a great alternative to coffee in terms of getting that rush of energy to complement a fast-paced routine. Although the effect is not as pronounced as of that delivered by coffee, it is more sustained, and effective in its ability to heighten focus. Conversely, coffee can be enjoyed in a laid-back setting, to be savored as a beverage of refinement.
Through marketing and cultural positioning, tea has always been perceived as a traditional and unadventurous beverage, even in parts of the world it enjoys higher popularity than coffee. As a result, coffee became identified as being trendy, hip and ideal to complement social interactions. But as of late, with the introduction of single-origin specialty and gourmet teas, a resurgence can be seen of the tea culture, with a complete turn-around on its long-perceived positioning and associations. Tea’s shrouded history has brought out a flair of exoticness to the beverage and its manufacturing, brewing and consuming process has made it akin in exclusivity to the wine and sake cultures.
Younger generations are fast adopting the tea culture in more developed parts of the world as a trend. Particularly among millennials, who are attracted to unique and new experiences and experimentation, tea comes off as more than a beverage option. With its versatility, explored and found in the many blends from diverse geographic origins, tea has become an experiential journey for a discerning generation of consumers.
The myriad health benefits found in tea; especially those properties that contribute to glowing skin, stress alleviation and immunity boosting, are also seen as major ‘influencers’ for millennials; a segment that is increasingly concerned about physical attractiveness and wellbeing.
The objective exploration that began with specific attributes of antioxidants contained in it, to the many proven health benefits and finally, its cultural significance for today, the case for tea has now come full circle to where it all starts at… choice.
See, coffee is not the devil’s drink and neither is tea the elixir of Gods (though most would disagree). Both beverages have their merits and depending on how you consume, demerits as well. However, scientifically and aesthetically it cannot be said that one is a perfect substitute for the other. It would seem more plausible that, through meticulous research and understanding of consumer trends that one might be a better alternative to the other.
With history spanning millennia, tea has come to its present form and state through an evolutionary journey. A force of its own, it will continue to evolve as new markets and consumption habits develop. For a cup that packs such goodness and vitality, tea is in a league of its own. As younger demographics significantly warm up to it, maybe it’s time for those who are more set in their ways to give tea a second sip.
]]>At Lumbini Tea Valley we produce some of the purest flavoured black teas using best produce. Below we have included our coated black teas and flavoured black teas for you to try out.
Masala Chai With Ceylon BlackCup Colour: Apricot colour with a golden hue |
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Berry Mix With Ceylon BlackCup Colour: Light Honey |
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Ginger With Ceylon BlackCup Colour: Light apricot |
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Peach With Ceylon BlackCup Colour: Bright orange colour |
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Bee Honey Coated Ceylon Spice Black TeaCup Colour: Cloudy apricot |
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Kitul Honey Treacle Coated Ceylon Spice Black TeaCup Colour: Slightly cloudy honey colour |
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Kitul Honey Treacle Coated Ceylon Cinnamon Black TeaCup Colour: Cloudy dark honey |
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Well, you see, the main difference lies in how black tea is processed. While in making green tea, the leaves of the Camellia sinensis plant are first dried and then gently steamed, black tea leaves undergo far more processing steps.
First, the leaves are withered. Then, they are rolled around to release the beneficial polyphenols present in the leaves. Next, the leaves are left out in the open and exposed to heat and humidity to start the fermentation process. After full oxidation or fermentation is done, the leaves are then dried and packed.
All these processing methods actually account for the uniqueness of black tea. The taste may range from brisk to astringent to delicately fruity, flowery, or even smoky. Often, these differences can be ascertained from the growing regions where the black tea is produced. But regardless of taste, flavour, and colour, the benefits of black tea remain constant.
For thousands of years, the Chinese (who are attributed to be the first tea drinkers) have been imbibing this drink for its many health benefits. Green tea, especially, with its refreshing delicate taste, is said to help in overcoming certain diseases from the simplest headaches, stomach pains to the complex heart disease, cancer, arthritis, etc.
Scientists believed that the reason green tea is more beneficial compared to other teas is that the leaves never undergo full oxidation. Because of this, the polyphenols, especially the polyphenol ECGG, remain intact and potent against disease-causing free radicals in the human body. However, more recent studies have shown that while itís true that full oxidation does break down ECGG, the benefits of black tea are hardly hinged on the presence of that chemical compound.
Researchers found that the benefits of black tea are directly associated with certain chemical compounds that give black tea its characteristic fruity flavour and dark colour. These compounds called theaflavins and the aborigines are polyphenols with antioxidant properties that can help rid the body of harmful free radicals.
In a study done at the American Heart Association in New Orleans, researchers also found that the benefits of black tea may include lowering the risk of heart attack and stroke. According to their findings, certain compounds found in black tea help relax and expand the arteries, thus increasing blood flow to the heart and minimizing clogging of the arteries. The eight-week study on the benefits of black tea involved 50 men and women with coronary artery disease. They drank four cups of either water or tea a day for four weeks. The result was that the group who drank black tea produced more nitric oxide the chemical released by the body that causes the artery to dilate which accounted for their arteries to dilate normally.
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