Green Tea- Super Food or Just Another Fad?

Everyone has heard of green tea, whether or not they are a tea drinker. It is the latest addition to every health freak's diet. From weight loss to blood pressure control, this super food claims to do it all. But does it really help? Or is it just flavoured, mildly caffeinated hot water? One cannot trust everything that is found on the internet. So let me give you on a comprehensive guide to the truth about green tea- super food or fad.
According to the National Cancer Institute, the polyphenols in tea have been shown to decrease tumour growth in laboratory and animal studies and may protect against damage caused by ultraviolet UVB radiation.
In countries where green tea consumption is high, cancer rates tend to be lower, but to link that to green tea may be far-fetched since there are other lifestyle factors to consider. One large-scale clinical study compared green tea drinkers with non-drinkers and found that those who drank the most tea were less likely to develop pancreatic cancer, particularly women, who were 50% less likely to develop the disease. Many studies, on the other hand, have shown that there is no link between the green tea and cancer. In 2005, the FDA stated that "there is no credible evidence to support qualified health claims for green tea consumption and a reduced risk of gastric, lung, colon/rectal, oesophageal, pancreatic, ovarian, and combined cancers.

A 2006 study published in the Journal of the American Medical Association concluded that green tea consumption is associated with reduced mortality due to all causes, including cardiovascular disease. The study followed over 40,000 Japanese participants between the ages of 40 and 79 for 11 years, starting in 1994.The participants who drank at least 5 cups of green tea per day had a significantly lower risk of dying (especially from cardiovascular disease) than those who drank less than one cup of tea per day.

An analysis of published studies in 2011 found that consuming green tea, either as a beverage or in capsule form, was linked to significant but modest reductions in total and LDL or "bad" cholesterol. Another study found that consuming 10 cups of green tea per day can lower total cholesterol, however, consuming 4 cups or less had no effect on cholesterol levels.

Studies concerning the relationship between green tea and diabetes have been inconsistent. Some have shown a lower risk of developing type 2 diabetes for green tea drinkers than for those who consumed no tea, while other studies have found no association between tea consumption and diabetes at all.
 
Green tea may promote a small, non-significant weight loss in overweight and obese adults; however, since the weight lost in the studies were so minimal, it is unlikely that green tea is clinically important for weight loss.
Research published in the journal Psychopharmacology in 2014 suggests that green tea can enhance our brain's cognitive functions, particularly the working memory. The research team said their findings suggest that green tea could be promising in the treatment of cognitive impairments associated with neuropsychiatric disorders, such as dementia.

In a study published in 2011, researchers tested the effect of a component of green tea, CAGTE, after it had been digested, to see how it affected a key protein in Alzheimer's disease. The study showed that at high concentrations, CAGTE protected the cells from the toxic effects of the protein amyloid-beta.

The Alzheimer's Society commented that, "this study adds to previous research that suggests green tea might help to reduce the risk of Alzheimer's disease. However, the researchers used a far higher dose of the active green tea chemical than would ever be found in the human body. More research is needed to see whether green tea is protective at a much lower dose, and to understand the mechanism involved.

Thus while green tea does help in treating many conditions, there is not enough evidence to support its claim for other diseases. It certainly is not a bad addition to your diet!

Information About Tea Brewing

Many different factors affect their flavor including climatic changes, and even minor changes in its processing. Loose teas are far less processed than the tea in teabags and thus the even subtle changes in its flavor are pronounced. The gardens try to maintain a consistency as far as they can, but a lot depends on the brewing of the tea. Individual tastes account mainly for how a tea is brewed but a comprehensive guide assures that the true flavor of the tea shines through.

Teapots are an important piece of equipment in tea-brewing. A good ceramic or glass pot works well, but metallic ones are usually avoided lest they give a metallic taint to the tea. Tea enthusiasts keep separate pots for different teas as ceramic pots absorb the flavor of the tea. The fine black teas of Darjeeling deserve a teapot set aside just for them and never used for herbal infusions, for perfumed teas such as Earl Grey, or for other teas of pronounced flavour such as Lapsang Souchong.

Teas are, however, the main focus for a good cup.  As they easily absorb moisture, smells, and tastes, tea should be kept separate from spices, perfumes, and even other strong-smelling teas. Some Japanese teas are stored in fridge or freezer but for most teas this is unnecessary and may cause damaging condensation to form inside the tea container. A good tea retains excellent flavor for about a year, just long enough to keep us going until the arrival of the next year’s crop. The springtime thrill of drinking First Flush Darjeeling tea as soon as they come from the factories of the tea gardens has an extra novelty, as the flavors have not completely stabilized. In the factories, an oxidation, called “fermentation” in the trade, takes place, creating much of the tea’s character. It is then dried to about 3 percent moisture, enough to preserve it, but sufficient to allow a very slight continued oxidation, known as “mellowing,” which can last up to three months. During this period, when the tannins continue to darken and form the body of the liquor, and before the oxidation has achieved its full taste, the fresh “green” perfumes are at their strongest.
Roughly around a heaping teaspoon or 3 grams of tea is used for each cup. Loose leaf teas vary greatly in size and weight, so a teaspoon measure may not always give a correct estimate. With experience, a tea drinker is easily able to determine how much tea is to be used. White teas, for example, are bigger in size and lighter in weight than Darjeeling teas as they are less processed. In the end, it is a personal preference. The ideal brewing water is probably pure mountain spring water. Short of that, plain tap water is fine.  But in some municipalities, bottled spring water is preferable; different bottled waters will give different results and a certain amount of mineral content is essential to release the flavors.
At somewhere between three and five minutes of infusion, the flavor peaks and the tea is ready to serve. A few light teas might even take up to seven minutes to fully develop their flavor. At this point milk, sugar, or lemon might be added but a pure liquor is best to understand the flavor. The subtleties of delicate, whole-leaf Darjeeling are best considered without the distraction of milk, sugar, or lemon.

The Tea Growing Regions of India

India is one of the largest tea growing nations in the world. Producing nearly 30 percent of the global output, it is the second largest exporter of tea. The teas of Darjeeling and Assam top every list in the ‘best teas’ category. But there are many other tea growing regions in India besides Darjeeling and Assam. They are the following:

• Dooars and Terai: The first plantation in Terai was named Champta, and it was set up by James White in 1862. Subsequently, the Dooars region saw its first tea plantation in the form of Gazeldubi. In Dooars, the Assamese tea plant was found to be more suitable. Today, Dooars and Terai have a combined annual production of 226 million kg of tea, which accounts for around 25 per cent of India’s total tea crop. Tea from Dooars is described as clear, black, and heavy. The first flush has a fresh virgin flavour, good brightness and fragrance while the second flush is more brisk. Terai tea on the other hand is known for its spicy and slightly sweet taste.

• Kangra: The Kangra district in Himachal Pradesh was deemed as a potential loose leaf tea growing region by Dr Jameson in 1829, following a feasibility survey. He brought in Chinese tea plants from Almora and Dehradun and had them planted at Kangra, Nagrota and Bhawarna. Tea is now cultivated across an area of 2,063 hectares in Kangra and Mandi districts. Due to the favourable natural climate that’s free of pests and insects, tea is grown organically in the Kangra valley. The Kangra region is famous for its range of green (Hyson, Young Hyson and coarse grades) and black teas (Pekoe, Pekoe Suchong, Coarse teas and Fannings) with their exquisite flavours.

• Nilgiri: In 1823, John Sullivan, who was then the British Collector of Coimbatore, built his stone house in Ootacamund. Initial experiments for tea cultivation commenced in the Ketti Valley in 1853, and commercial production was first undertaken in the Thiashola and Dunsandle Estates in 1859. Nilgiri tea is named after the Nilgiris, or Blue Mountains. The weather conditions provide Nilgiri teas with a characteristic briskness, exceptional fragrance and exquisite flavour. The liquor is golden yellow in colour, provides a creamy taste in the mouth and has notes of dusk flowers. Nilgiri tea has also been registered as a GI in India, and around 92 million kg of this tea are produced every year – around 10 per cent of India’s total tea production.

• Annamalais: Today, the Annamalais, a range of hills with altitudes from 900 to 1,600 metres between Kerala and Tamil Nadu, have around 12,000 hectares under tea cultivation. The tea from Annamallais generates a brisk and bright golden saffron liquor in the cup. It has a strong flavour and a medium to high tone fragrance with biscuit to floral notes.

• Wayanaad: The first tea plantation was set up over a few acres at the New Hope estate in Ouchterlony Valley in 1874. Tea from Wayanad is medium toned with a clean fragrance and produces an earthy reddish, full bodied liquor in the cup. The liquor is light on briskness and mild and mellow with biscuit notes.

• Karnataka: The state is the coffee hub of India, but also produces around 5 million kg of tea every year. Teas from Karnataka produce a golden ochre liquor with a fair amount of briskness and body. They have a simple, balanced character and are medium toned.

• Munnar:  Tea was first grown in Munnar by A H Sharp in the 1970s. Tea from Munnar produces a golden yellow liquor with strong body, refreshing briskness and a hint of fruit. It has a clean, medium toned fragrance.

•  Travancore: Coffee production was started by J D Monro in 1862, and tea production started two years later. After the dreaded leaf disease began to hit coffee plants in 1875, the focus shifted rapidly towards tea cultivation. This tea has medium fragrance with reddish liquor and yellow tinge.

The World's Most Expensive Teas

Tea is the most popular beverage in the world, beating all sodas, alcohols, and coffee combined! Almost all countries in the world have a rich tea history dating back a thousand years or more. Most teas started out mostly as medicine prescribed by the ancient medicine men. However, lately, teas have become much more than just medicine with people shelling out thousands of dollars to procure rare teas. Most of these teas are handcrafted, making them extremely labor intensive and hence expensive, while other teas are just difficult to produce. While for the regular tea drinkers, even a good quality Darjeeling tea would be on the pricey side, tea connoisseurs pay big money for the best teas across the globe. Here are the five most expensive teas in the world:

Yellow Gold Tea Buds: At around $105.71 USD for 50 grams (around 25 cups), this tea is both as expensive as, and as pretty as a piece of jewellery. These loose leaf teas are painted with real 24 carats gold. These are not only non-toxic, but also pretty healthy to consume. This tea is, however, sold exclusively in Singapore. There is only one mountain in the world where the tea gets harvested, and - to make it even rarer - it's only harvested one day a year, and only with special golden scissors, and only from the top part of the tree.


Panda dung tea: Pandas only eat wild bamboo, and they only absorb around 30% of the nutrients in their food. That leaves 70% in their excrement, which gets into the tea. The dung is used to fertilise the tea. A Chinese entrepreneur decided to cultivate tea leaves in the mountains of Ya'an, Sichuan and fertilise the leaves with the Panda dung.


Da Hong Pao: This tea is legendary, in that it dates back as early as the 18th century (the Dao Guang Era), and is still being talked about to this day. There are many variations of this tea, but the premium one is part of the most expensive list. So the Chinese government sold this tea in 1998 in an auction to the highest bidder, and received $9,00,000 for it. That comes out to around $1,250,000 per kilogram. A few Chinese government officials describe the tea as having a rich floral taste that lingers in the mouth, even several minutes after drinking.


Gyokuro: This tea is known as Sencha, which is a Japanese green tea that's made without grinding the tea leaves. This tea sells for about $65 USD for 100grams. It's made in Japans Uji district.


Tieguanyin: The most expensive tea in the world, Tieguanyin comes from China and sells at $3000 per kg. It's named after a Buddhist deity called Guan Yin (Iron Goddess of Mercy). It's an oolong tea, meaning its oxidization is somewhere between that of black and green teas. Luckily for anyone who buys this expensive tea, a leaf can be brewed up to seven times before it loses its flavour.

Herbal Tea Remedy for Crohn's Teas

Crohn's disease has been often treated with medications that have some adverse effect on the human body. Owing to such side effects people suffering from this disease are looking for a better solution. One of these effective solutions includes herbal tea. Most people consume vitamin supplements and go through a proper diet for gastrointestinal symptoms, which is absolutely good but consuming herbal loose leaf tea can reap additional benefits without leading to any side effects. The organic solution of having tea, especially mint tea is an accurate cure and can help get relief from the symptoms of the disease.
According to some studies conducted by a group of researchers, warm liquid is easy for the body to digest and when useful herbs in the form of liquid comes in direct contact with the stomach walls and intestines, they create a soothing effect. Supplements in the form of medicine are difficult to digest on the contrary. Some of them might even contain alcohol which results in most of the herb getting absorbed in the mouth.
Peppermint tea is considered as one of the best remedies for this disease. It provides a natural and soothing treatment that helps the person suffering from it. Peppermint is made of essential oil known as menthol. When menthol is ingested, it creates a powerful antispasmodic effect that soothes the aching muscles of the digestive system. Furthermore peppermint tea has a calming aroma that relaxes the nerves and calms the nervous stomach. This beverage also alleviates the stomach cramps and the cramps suffered by the intestinal muscles.
Peppermint Tea is also known for removing and reducing the following symptoms of Crohn's disease:

Abdominal pain

Gas

Irregular bowel movements

Flatulence

Bloating

The best time to consume the mint tea would be after large meals and before going to bed.
Chamomile tea is another herbal beverage drink that has been used for ages in treating different ailments including common gastrointestinal issues. Chamomile is known for its mild sedative effects which have anti-inflammatory, carminative and anti-spasmodic properties. These properties help the loose leaf tea to aid on digestion, sooth the stomach muscles and heal the mucous membrane on the digestive tract. The tea has the necessary properties to reduce the following Crohn's symptoms:

Digestive discomfort

Gas

Flatulence

Stress

Chamomile tea is best consumed before bed. As it has sedative properties it helps the body to rest and sleep properly. Chamomile belongs to the daisy flower family. Any person suffering from allergies to daisies should avoid this tea.
Usually, fennel, ginger and lemon balm tea can also help in the reducing the effects of Crohn's disease. They have healing properties which reduces the burning sensation and other discomforting symptoms in the body. If peppermint or chamomile is not available in your area, any of these three teas can be consumed. There are several online stores that offer sale of these teas; Hannah's Kitchen is one of the reputable ones

The Moroccan Tea Drinking Culture

The culture of tea drinking varies from country to country, each of them unique and historical in their own respect. Most of these tea traditions mainly begin with the tea being first used as a medicinal beverage and then gradually being accepted as a social drink. In countries like China and Japan, green tea is holds prominence over all other, while in India, masala chai or spiced tea is the one that is generally served to guests.


In Morocco, brewing and drinking tea is a much-loved tradition that signifies hospitality and friendship, and is carried out with great care. Using green tea as a base, with mint leaves and sugar, Moroccan mint tea is served throughout the day and particularly at mealtimes. While food preparation is the domain of women, the tea is often prepared by the male head of the family and is considered to be an art passed down through generations.


The preparation of tea, a process referred to as atai, is part of the tradition and is often done in front of the guests. The ingredients may vary slightly in different regions, and as the seasons change, but the principle of warm hospitality remains unchanged. The tea is served in small glasses, and is only considered to be drinkable if it has foam on top. The pouring of the tea from a teapot with a long curved spout is done from a height of at least twelve inches, causing foam to form on the surface of the tea. If there is no foam, the tea is not ready to be served and needs to steep a bit longer, so the tea in the glass is poured back into the pot. In some areas, the method of pouring and returning the tea to the pot is used to mix the ingredients and is part of the ritual. Getting the tea into the glass from that height is a matter of practice and the sign of an experienced host or hostess.


The tea ingredients generally include Chinese green tea, typically a variety called "gunpowder tea" from the Zhejiang Province of China, mint leaves (that generally consist of a mix of peppermint and spearmint) and sugar. In some places pine nuts may be added to the mixture. In the winter months, mint may be substituted with bitter chiba (wormwood) leaves, or with louiza (lemon verbena) giving in a distinctive lemon flavour. Interestingly, Morocco is considered to be one of the largest importers of Chinese green tea in the world.

To brew a tea pot you would add two teaspoons of green tea to about a half litre of boiling water and allow it to steep for fifteen minutes or more. This mixture is then filtered into the teapot and sugar is added to taste, with the mint being added just before serving. Alternatively the host may put mint leaves into individual glasses and pour the tea over it, releasing the flavour and aroma that is distinctively Moroccan.

Loose Leaf Tea Leaves Grades

As we already know, tea is graded into various different categories depending on different criteria. According to its level of oxidation, there is green tea, black tea, white tea and oolong tea, while depending on region we have Darjeeling tea, Assam tea, Chinese teas, and so on. However, even within these categories, the leaves are further divided into several categories based on the quality and condition of the tea leaves. The highest grades are referred to as "orange pekoe", and the lowest as "fannings" or "dust". Thus even a high quality tea like a Darjeeling tea has fannings or dusts which are the remnants that are produced during the sorting and crushing process of the whole loose leaf tea.


Pekoe tea grades are classified into various qualities, each determined by how many of the adjacent young leaves (two, one, or none) were picked along with the leaf buds. Top-quality pekoe grades consist of only the leaf buds, which are picked using the balls of the fingertips. Fingernails and mechanical tools are not used to avoid bruising. When crushed to make bagged teas, the tea is referred to as "broken", as in "broken orange pekoe" (BOP). These lower grades include fanning s and dust.

There are several sub categories of grading even within the Orange Pekoe and Fannings grades.

Orange pekoe or OP is a term used in the Western tea trade to describe a particular genre of black teas (orange pekoe grading). Despite a purported Chinese origin, these grading terms are typically used for teas from Sri Lanka, India, and countries other than China; they are not generally known within Chinese-speaking countries. The grading system is based upon the size of processed and dried black loose leaf tea leaves.


The tea industry uses the term orange pekoe to describe a basic, medium-grade black tea consisting of many whole tea leaves of a specific size. Within this system, the teas that receive the highest grades are obtained from new flushes (pickings). This includes the terminal leaf bud along with a few of the youngest leaves. Grading is based on the 'size' of the individual leaves and flushes. This also determines the 'wholeness', or level of breakage, of each leaf, which is also part of the grading system. A few examples of OP:


OP1—slightly delicate, long, wiry leaf with the light liquor Flowery OP—high-quality tea with a long leaf and few tips, considered the second grade in Assam, Dooars, and Bangladesh teas, but the first grade in China Golden Flowery OP1—higher proportion of tip than FOP top grade in Milima and Marinyn regions, uncommon in Assam and Darjeeling


Tippy Golden F OP—the highest proportion of tip, main grade in Darjeeling and Assam Fannings are small pieces of tea that are left over after higher grades of teas are gathered to be sold. Traditionally these were treated as the rejects of the manufacturing process in making high-quality leaf tea like the orange pekoe. Fannings with extremely small particles are sometimes called dusts. Fannings and dusts are considered the lowest grades of tea, separated from broken-leaf teas which have larger pieces of the leaves. However, the fannings of expensive teas can still be more expensive and more flavourful than whole leaves of cheaper teas. A few examples of fannings:

PF—Pekoe Fannings

OF—Orange Fannings: From Northern India and some parts of Africa and South America.

FOF—Flowery Orange Fannings: Common in Assam, Dooars, and Bangladesh. Some leaf sizes come close to the smaller broken grades.

GFOF—Golden Flowery Orange Fannings: Finest grade in Darjeeling for tea bag production

Tea Leaf Grading

As we already know, tea is graded into various different categories depending on different criteria. According to its level of oxidation, there is green tea, black tea, white tea and oolong tea, while depending on region we have Darjeeling tea, Assam tea, Chinese teas, and so on. However, even within these categories, the leaves are further divided into several categories based on the quality and condition of the tea leaves. The highest grades are referred to as "orange pekoe", and the lowest as "fannings" or "dust". Thus even a high quality tea like a Darjeeling tea has fannings or dusts which are the remnants that are produced during the sorting and crushing process of the whole loose leaf tea.


Pekoe tea grades are classified into various qualities, each determined by how many of the adjacent young leaves (two, one, or none) were picked along with the leaf buds. Top-quality pekoe grades consist of only the leaf buds, which are picked using the balls of the fingertips. Fingernails and mechanical tools are not used to avoid bruising. When crushed to make bagged teas, the tea is referred to as "broken", as in "broken orange pekoe" (BOP). These lower grades include fanning s and dust.

There are several sub categories of grading even within the Orange Pekoe and Fannings grades.

Orange pekoe or OP is a term used in the Western tea trade to describe a particular genre of black teas (orange pekoe grading). Despite a purported Chinese origin, these grading terms are typically used for teas from Sri Lanka, India, and countries other than China; they are not generally known within Chinese-speaking countries. The grading system is based upon the size of processed and dried black loose leaf tea leaves.


The tea industry uses the term orange pekoe to describe a basic, medium-grade black tea consisting of many whole tea leaves of a specific size. Within this system, the teas that receive the highest grades are obtained from new flushes (pickings). This includes the terminal leaf bud along with a few of the youngest leaves. Grading is based on the 'size' of the individual leaves and flushes. This also determines the 'wholeness', or level of breakage, of each leaf, which is also part of the grading system. A few examples of OP:

OP1—slightly delicate, long, wiry leaf with the light liquor Flowery OP—high-quality tea with a long leaf and few tips, considered the second grade in Assam, Dooars, and Bangladesh teas, but the first grade in China Golden Flowery OP1—higher proportion of tip than FOP top grade in Milima and Marinyn regions, uncommon in Assam and Darjeeling


Tippy Golden F OP—the highest proportion of tip, main grade in Darjeeling and Assam Fannings are small pieces of tea that are left over after higher grades of teas are gathered to be sold. Traditionally these were treated as the rejects of the manufacturing process in making high-quality leaf tea like the orange pekoe. Fannings with extremely small particles are sometimes called dusts. Fannings and dusts are considered the lowest grades of tea, separated from broken-leaf teas which have larger pieces of the leaves. However, the fannings of expensive teas can still be more expensive and more flavourful than whole leaves of cheaper teas.
A few examples of fannings:

PF—Pekoe Fannings

OF—Orange Fannings: From Northern India and some parts of Africa and South America.

FOF—Flowery Orange Fannings: Common in Assam, Dooars, and Bangladesh. Some leaf sizes come close to the smaller broken grades.

GFOF—Golden Flowery Orange Fannings: Finest grade in Darjeeling for tea bag production

Green Tea- A Hype or a Super Food?

Green tea has been used in traditional Chinese medicine for centuries to treat everything from headaches to depression. The leaves are supposedly richer in antioxidants than other types of tea because of the way they are processed. Green tea contains B vitamins, folate (naturally occurring folic acid), manganese, potassium, magnesium, caffeine and other antioxidants, notably catechins.

Green tea frequently makes the cancer-preventing super foods lists due to the anti-cancer effects of green tea and green tea extracts found in laboratory research.

It contains antioxidants called catechins that may slow down the growth of cancer cells. In laboratory studies, catechins stop free radical damage to cells and reduce the number and sizes of tumours. The most commonly studied catechins, called epigallocatechin-3-gallate (EGCG), may cause cancer cells to die, rather than grow and spread.

But it's important to go beyond petri dishes, test tubes, and lab animals - to really be a superfood, some human research is necessary. Two large human studies found that people who drank more tea were also at a lower risk of developing certain cancers. But another study showed no correlation between green tea consumption and the incidence of cancer.

Whether green tea prevents cancer or not, it still may be good for you. The antioxidants may help to protect your cells from free radical damage, and some studies indicate green tea may boost weight loss - at least a little bit.

Green tea and black tea both come from the same plant called Camellia sinensis. Black tea is made when the leaves are allowed to ferment. Green tea leaves are steamed or heated immediately after picking to prevent fermentation. Since they're harvested and processed more quickly, they contain more of the polyphenols than black tea leaves.

There are many brands of Green tea available in grocery stores, coffee shops, and specialty stores. Some brands are sold in individual tea bags, which makes them easy to prepare. Just place a teabag in a cup, add hot (not boiling) water, steep for two minutes or so, and then remove the bag. There's very little mess and no waste because you brew each cup individually.

Tea bags are convenient, but the quality differs from brand to brand. You can buy loose leaf green teas for an unbeatable flavour. It's not difficult to prepare loose leaf tea at home as long as you have the right equipment.

You can buy a variety of green teas at our website The Tea Trove and enjoy your super food- rather super drink!

The Conditions for Tea Cultivation

Loose leaf tea is one of the most popular beverages in all of India. It was introduced by the British to Darjeeling and Assam and soon began to be cultivated all over India. loose leaf tea cultivation requires certain conditions that are not easy to achieve. Most tea gardens are located in hilly areas as more often than not, these are the areas that are found most suitable for tea cultivation. 

Tea requires a moderately hot and humid climate. Climate influences yield, crop distribution and quality. Therefore, before cultivating tea in a new area, the suitability of the climate is the first point to be considered.

Rainfall is a huge contributing factor to the quality of the loose leaf tea crop. The amount of rainfall a place receives is not as important as its even distribution. The average annual rainfall in North East India ranges from 2000-4000 mm. In the North East India, the rainfall distribution is not even. The excess rainfall in the monsoon months of June-September causes drainage problems. The average monthly rainfall during November to March is less than the loss due to evaporation and the resulting soil moisture deficit affects tea bushes. If this dry spell persists for a longer period, tea plants suffer heavily and crop goes down in spite of having sufficient rainfall in the monsoons. Thus, adequate rainfall during winter and early spring is crucial for high yield.

Temperature affects tea yield by influencing rate of photosynthesis and controlling growth and dormancy. In general, the temperature range within 13°C and 28-32°C is perfect for growth of tea. Maximum ambient temperature above 32°C is unfavourable for optimum photosynthesis more so if it is accompanied by low humidity. In the tea belts of this region, the average winter minimum temperature (Dec-Feb) remains below 12°C and there is hardly any growth during this period. Flushing commences from March with the rise in temperature. Winter dormancy however is the result of interaction of short day length and low temperature. Low temperature causes slower growth and low yield in the hill district of Darjeeling in comparison to the plains of Dooars and Assam.

Day length influences growth and dormancy in tea bushes. When days of less than 11hours and 15 minutes duration last for at least six weeks tea bushes become dormant. Hence the length of growing season decreases with increasing distance from the equator. Seasonal dormancy appears from around 18° North and South latitudes. In the Northeast India (25°-27°N latitude), the tea bushes remain dormant during the winter season for about 3 months on account of the combined effects of short days and low temperature.
Tea grows well on high land well drained soils having a good depth, acidic pH in the range 4.5 to 5.5 and more than 2% organic matter. Shallow and compacted sub-soils limit root growth. Tea plants growing on such soils are liable to suffer from draught during dry period and water logging during the rainy months. There should not be any hard pan or concretions in the subsoil within 2m depths. The depth of ground water table should not be less than 90 cm for good growth of tea. Catchment planning is required for improved soil and water management practices in a tea estate for which land survey designed to identify all major and minor topographical features needs to be carried out.

The Popular Tea Growing Regions of India

Tea as a beverage is extremely popular all across India. When the British brought tea to India, they did so with the intention of demolishing the Chinese monopoly over tea production. However, the beverage gained popularity and very soon it became a household drink. The first teas were planted and cultivated in Darjeeling and Assam, and after their success, the tea industry grew and teas began to be cultivated all over north-east India and southern India. Today ten distinct tea producing regions can be identified in India.


Darjeeling: Darjeeling has been growing the Chinese variety of the tea plant since 1841. But unlike other regions that grow this variety, the environment of Darjeeling has a unique and magical effect on the tea bush. Tea from Darjeeling is sold at very high premiums in the international market because of its Muscatel flavour. This flavour cannot be replicated in tea across any other market and this is why Darjeeling tea has a geographical indication (GI) status that is protected across the world. Plantations in Darjeeling are situated at altitudes between 600 metres and 2,000 metres above sea level. The region gets adequate rainfall and the location of the plantations at these altitudes across steep slopes ensures excellent drainage. The soil, the intermittent clouds hovering above the mountains and the bright sunshine – all contribute to the exclusive Darjeeling flavour.


Assam: The state of Assam is home to the single largest contiguous tea growing region in the world. The region goes through extremely humid summers and heavy rainfall from March to September. Tea plantations in Assam grow the Camelia Sinensis var Assamica variety of the tea plant. Assam is the only region globally where tea is grown in plains, and also the only other region apart from Southern China, which grows its own native tea plant. Tea from Assam has a rich, full bodied, deep-amber liquor with a brisk, strong and malty taste, making it ideal for the early morning cup. Second flush orthodox Assam teas are extremely popular for their distinctive taste and bright liquor. Orthodox Assam teas have been registered as a geographical indication (GI) in India.


Dooars and Terai: The first plantation in Terai was named Champta, and it was set up by James White in 1862. Subsequently, the Dooars region saw its first tea plantation in the form of Gazeldubi. In Dooars, the Assamese tea plant was found to be more suitable. Today, Dooars and Terai have a combined annual production of 226 million kg of tea, which accounts for around 25 per cent of India's total tea crop. Tea from Dooars is described as clear, black, and heavy. The first flush has a fresh virgin flavour, good brightness and fragrance while the second flush is more brisk. Terai tea on the other hand is known for its spicy and slightly sweet taste.


Kangra: The Kangra district in Himachal Pradesh was deemed as a potential tea growing region by Dr Jameson in 1829, following a feasibility survey. He brought in Chinese tea plants from Almora and Dehradun and had them planted at Kangra, Nagrota and Bhawarna. Tea is now cultivated across an area of 2,063 hectares in Kangra and Mandi districts. Due to the favourable natural climate that's free of pests and insects, tea is grown organically in the Kangra valley. The Kangra region is famous for its range of green (Hyson, Young Hyson and coarse grades) and black teas (Pekoe, Pekoe Suchong, Coarse teas and Fannings) with their exquisite flavours.


Nilgiri: In 1823, John Sullivan, who was then the British Collector of Coimbatore, built his stone house in Ootacamund. Initial experiments for tea cultivation commenced in the Ketti Valley in 1853, and commercial production was first undertaken in the Thiashola and Dunsandle Estates in 1859. Nilgiri tea is named after the Nilgiris, or Blue Mountains. The weather conditions provide Nilgiri teas with a characteristic briskness, exceptional fragrance and exquisite flavour. The liquor is golden yellow in colour, provides a creamy taste in the mouth and has notes of dusk flowers. Nilgiri tea has also been registered as a GI in India, and around 92 million kg of this tea are produced every year – around 10 per cent of India's total tea production.


Annamalais: Today, the Annamalais, a range of hills with altitudes from 900 to 1,600 metres between Kerala and Tamil Nadu, have around 12,000 hectares under tea cultivation. The tea from Annamallais generates a brisk and bright golden saffron liquor in the cup. It has a strong flavour and a medium to high tone fragrance with biscuit to floral notes.


Wayanaad: The first tea plantation was set up over a few acres at the New Hope estate in Ouchterlony Valley in 1874. Tea from Wayanad is medium toned with a clean fragrance and produces an earthy reddish, full bodied liquor in the cup. The liquor is light on briskness and mild and mellow with biscuit notes.


Karnataka: The state is the coffee hub of India, but also produces around 5 million kg of tea every year. Teas from Karnataka produce a golden ochre liquor with a fair amount of briskness and body. They have a simple, balanced character and are medium toned.


Munnar: Tea was first grown in Munnar by A H Sharp in the 1970s. Tea from Munnar produces a golden yellow liquor with strong body, refreshing briskness and a hint of fruit. It has a clean, medium toned fragrance.


Travancore: Coffee production was started by J D Monro in 1862, and tea production started two years later. After the dreaded leaf disease began to hit coffee plants in 1875, the focus shifted rapidly towards tea cultivation. This tea has medium fragrance with reddish liquor and yellow tinge.

Check Out The Different Benefits of Consuming Green Tea Every Day

People, over the period of time, have come to know about numerous benefits that tea has. Having different types of teas during the period of a day actually helps human health a lot in different possible ways. If you have access to green tea, it is good to have it at least 4 to 5 times a day. Only then, the benefits of this particular magic potion can be felt and understood. It is around 4000 years back when the Chinese monarchy first felt the beneficial effect of green tea in human body and the emperor there during the time called Shennong used to have this particular variety of tea every day.

Though this particular variant of tea was first used in China for consumption, later on, people in many other Asian nations started associating themselves with this particular variant. Many researchers, who have been working on the benefits of this tea, agree on the fact that this particular beverage is undoubtedly the healthiest drink available on earth. According to some nutritionists, Catechins is the element that makes green tea so special among tea connoisseur people who are health conscious too. The green tea leaves require very little amount of processing which retains that particular element in them.

Catechins are quite effective antioxidants, used for preventing cell damage and premature aging caused by that. This is found to be only one of the many benefits offered by this tea. Consuming green tea every day lowers down the cholesterol level and also improves blood flow inside the arteries. As a result, high blood pressure and congestive heart failure can be prevented effectively. Researchers have also shown great result of its consumption that has reflected from its effect on brain. A survey has proved that people consuming this particular tea has offered several benefits to the working process of human brain. Increased efficiency of the working memory of people drinking green tea says it out loud. With the growing problem of Alzheimer's in America and all around the world, the necessity of the ability of this particular tea has become quite important. It is believed that drinking green tea checks the production of certain specific kinds of plaques that are often instrumental in causing Alzheimer's.

As diabetes is among the fastest growing health problems on earth, researches are on to find out the elements that can fight diabetes effectively. Catechins present in this tea play a very important role in lowering down blood pressure and cholesterol. It protects a diabetes patient from the damages caused by consuming food that contain high level of fat. This way, even his blood sugar level remains under control.

The industry responsible for helping people in shedding the extra kilos that offer no benefit to their health but making their entire existence quite a burden to themselves resort to this particular healthy element at large. In fact, replacing a cola with a cup of green tea can help a person staying away from at least 50,000 calories over the year.

Tea vs Coffee: The Health Debate

Most start their day with a hearty cup of coffee while some cannot do without their cup of tea. Coffee to most is like a drug that jolts them out if their sleep, drives away fatigue, and gives an energy boost. Coffee can cause a person to be addicted due to its high caffeine content, while tea can provide the needful caffeine fix without the jitters.


Tea is the most consumed beverage in the world. It even tops beer in terms of popularity. Coffee too is hugely popular. Both drinks, however, have been around for a long time. Tea was discovered by the Emperor of China in 2737 BC. According to legend, the emperor was drinking a cup of boiling water when leaves from a nearby plant flew into the cup releasing a beautiful colour and aroma. Intrigued, the emperor took a sip and was pleasantly surprised by its flavour. Tea then became popular among scholars and priests in China and Japan, who drank tea to stay awake, study, and meditate. This is perhaps why the hot drink has always been associated with mindfulness, calm, spirituality, and solid health.


Coffee, however, did not appear until much later. It is generally believed to have been discovered by a goatherd Kaldi in the Ethiopian highlands. Kaldi noticed that his goats became hyperactive after eating berries from a certain tree. This was the coffee plant. Coffee then spread to monks at monasteries, where they drank the beverage to keep them alert while praying. From there, it began making its way across the Arabian Peninsula. Both coffee and tea remained Eastern beverages for a long time; coffee didn't even arrive in Europe until the 17th century.



A lot of research has been conducted on the benefits of both tea and coffee. Researchers have focused on specific potential benefits of coffee, with some studies finding that coffee might have the ability to reduce the incidence of dementia or Alzheimer's or even Type Two diabetes. Coffee has higher caffeine content than tea, meaning its levels of the stimulant might help people with asthma by relaxing the lung's airways. Caffeine also helps in constricting blood vessels in the brain and reducing migraines. A Harvard School of Public Health research suggested that while coffee does not harm the body in any way, it did not provide any long term health benefits either.



Tea, on the other hand, is filled with antioxidants and potential cancer-fighting properties. According to the National Cancer Institute at the NIH, tea contains polyphenol compounds, which are antioxidants that might aid in cancer prevention. Some studies, however, suggest otherwise. Hence, while concluding evidence is not present in this matter, tea is still considered to be a medicinal beverage with therapeutic properties. All types of tea are made from the leaves of the plant Camellia sinensis, which wilt and oxidize after harvesting; oxidation results in the breaking down of chemicals. The amount of oxidation that occurs in the leaves is what defines different types of teas, from black tea to white tea, and of course green tea. Polyphenols in particular are a group of plant chemicals that are believed to be involved in health benefits — especially in green tea. Teas with the highest levels of polyphenols are usually brewed hot teas rather than cold (and sugary) bottled teas. Polyphenols in green tea, and theaflavins and thearubigins in black tea, contain free radicals that might protect cells from DNA damage.

A Battle Between Loose leaf Tea and The Tea Bags

There is a whole lot of speculation these days as to why loose leaf teas are better than teabags. Most of us do not understand the difference between the two and hence cannot make an informed decision. Here we talk about why loose leaf tea has a superior quality as compared to teabags and how one can make the switch from teabags to loose leaf.

Loose leaf teas are made up primarily of whole unbroken leaves; the more the tea leaf retains its shape, the better it is considered. Teabags are usually made from the opposite – low quality tea such as dust and fanning. Dust and fanning are smaller pieces of tea, so they have a larger surface area than whole leaves. A larger surface area means more opportunities for the essential oils (what makes tea flavorful and aromatic) to evaporate, leaving the tea dull and stale. As a result of this teas in teabags usually lack freshness, especially if they are packed in paper boxes. Certain loose teas like steamed Japanese green tea are naturally broken during processing. Thus, while they are not technically whole leaf, they are of premium quality. These teas too face issues with freshness but not as much as in teabags.

When a tea is steeped, it requires room as they need to absorb water and expand as they infuse so that they can release their flavor to the fullest extent. This allows the water to flow through the leaves and extract a wide range of vitamins, minerals, flavors, and aromas from the leaves.

When you steep tea in a teabag, its infusion is limited by the size of the teabag. Packing full-leaf tea into a small teabag won't yield a very flavorful cup. For many years, the teabag industry adapted tea to the teabag.
By filling teabags with smaller particles of tea (rather than whole leaves), the surface area and infusion rate of the tea is increased. A more flavorful (though not particularly high quality) brew results. It is cheap and easy and thus caught on.

More recently, some tea merchants have decided to adapt the teabag to the tea. Instead of using flat-tasting grades of tea (tiny, broken leaves known as "dust" and "fanning"), they are opting for higher grades of tea with more sophisticated flavor profiles and aromas. They are getting better brews from these leaves than they would with traditional teabags by putting them into plus-size teabags, "tea pouches" and "tea socks," as well as "pyramid bags" (pyramid-shaped teabags). All of these teabag variations allow the leaves to expand more than traditional teabags, thus creating a better brew.

Switching from a tea bag to a loose tea might be overwhelming for some. To make the shift an easy one, we at The Tea Trove provide loose tea leaf filters with each box of tea. Be it a premium Darjeeling first flush, or herbal tea like chamomile, hibiscus, or spices, each tea can be filled into these tea filters and used just as conveniently as a teabag.

A Guide To Get The Unique Flavour Of Chamomile Tea

Tea is a plant that belongs to the Camellia family. It has two primary species that we use to form different types of teas. The first one is known as Camellia sinensis and the second one is known as Camellia Assamica. A few hybrid teas are also available in the market but the taste of real tea and the benefits of it can be enjoyed only when the beverage is derived from the Camellia species. A tea plant grows up to 20 meters, but tea planters maintain a certain height and length to ensure that the quality of the beverage is not compromised. The best tea is grown in India- Darjeeling and Assam. From there these boxes of teas are transported to the various corners of the world.


There are mainly four types of tea derived from the Camellia family-Green, black, oolong and white. All the brews we call tea are derived from other plants and flower known to offer several health benefits. Some examples are chamomile tea and oolong tea. Chamomile tea in India and Oolong Tea in India is quite famous. These drinks can be consumed hot and cold and they have a flowery smell that makes them an exclusive drink.

Traditional Tea Manufacturing Process

The chamomile tea and oolong tea have a different process for manufacturing than general tea. Since Chamomile tea in Canada and Oolong Tea in India is quite famous, the manufacturing process is taken care of with the help of advanced machinery. However, the common process of tea manufacturing has four stages -withering, rolling, oxidation and drying. Withering is done to reduce the moisture content of the loose leaf tea. Air is passed through the plucked leaves to remove the left over moisture from the leaves. The process takes a maximum of 17 hours in certain cases.


The leaves of the plant are rolled between rollers until they break. This process is done to break the leaves so the enzymes are released and the oxidation of the leaves begin. The oxidation process oxidizes or ferments the broken leaves. This process takes up to 2 hours and results in great quality and flavor.

Drying the tea leaves is the final process in tea manufacturing. The loose leaf tea are once again heated to stop the process of fermentation that was started during the oxidation process. As soon as the tea gets heated, it is changed to one of the four types. Finally, the sorting is done by checking the quality of the processed leaves.


Tea blending is an art. Without a proper blend, it is difficult to enjoy the real flavors of the beverage. Even herbal teas require proper attention while it is brewed. A properly made cup of tea can relax, release stress and calm the nerves, while a badly brewed tea will create distaste in the mouth. Try the multitude of tea available to enjoy the flavors, the aroma and the benefits. This way you will find the one made for you.


Authors Bio: Subham is an avid blogger who writes regularly on several topics. Like in this article he writes about the preparation of Chamomile tea so that everyone can taste the best blend of it

Have Chamomile Tea in Your Office Cafeteria Because It is Healthier

People go to their office for work. They usually have strict work schedule within which they need to complete their work. Pressure is always on the person to complete his assignment and do their work maintaining strict quality measures. That is the reason, the corporate offices and different organizations these days rely a lot on parties, office gatherings, etc that can arrange for a vent out for the pent up, suffocating work pressure mount on the employees of the organization. Nothing can ease such situations other than corporate parties, luncheons, small gatherings, etc.

Organizing office seminars, parties are not easy at all. The trickiest part is of course deciding the menu. Any member among the employees cannot be spending too much time in menu deciding, organizing the party. Starting from the procedure of arranging for the invitation procedure, deciding menu, cooking delectable dishes to catering all the guests with great entertainment, all can be assigned to the hired tea online service providers. It is very important for the responsible person in the office to find out the best Tea Cup service provider for all sorts of corporate gatherings that none of the members in the office needs to be bothered about the entire arrangement.

Chamomile Tea is a type of element that is famous for keeping the employees of a corporate organization stress- free even after completing a stressful, tiring working day. Sometimes, nothing work for ventilating the pent up emotions of the employers as Chamomile Tea does. That is the reason; the cafeterias and kitchens of such organizations keep loads of comfort food that has high demand among the employees of such organizations. However, no company can actually decide on storing just any comfort food that without thinking about its effect on human health. Junk food loaded with fat and other elements detrimental to body can actually have passive effect on the work process of the company too. There are some tea online companiesthat are available in most of the office cafeterias. If you feel it is really difficult for you to find out the right kind of comfort food that are not harmful to health, you might need to take help of companies dealing with selling or buy tea online. 

The chamomile Tea usually consists of Chamomile, some forms of sugar, milk powder etc. They are high on calorific value, yet not much harmful to the health condition of people, however, the modern day junk foods like, pizzas with bursting cheese, deep fried food elements, food with load of animal fat, etc can be instrumental in accumulating saturated fat in your body that in turn can even harm your heart too. Excessive weight gain results in obesity that makes people lazy and unhealthy to continue the work process in office smoothly.  So, it is important for any organization to take expert's help for understanding which food they can store in their cafeterias and what they cannot.

Know More about the Green Tea

"A lone, lonely, loner" – if that's what you are, Tea and a good story book can be your friend. Some people in the world just love to be alone and enjoy their solitude. In a sunlit winter morning what can be more refreshing than warm wrap up with a Tea, soothing music and a book to read. That it you are all set for the weekend. Well to put it correctly not all Tea lovers are book lovers.

Therefore, you can also enjoy Tea watching movies or a Cricket match. What matter the most is the flavor of the Tea that adds to the ambiance and helps you to think. If you are Tea lover, you probably know where to find the best Tea in the world. Some of the finest Tea is brewed in Greece. Green Tea is popular for the roasted Tea beans that are broken and mixed to make Tea.

When you are traveling to Kolkata, do not forget to take out a separate time and visiting at least two to three Greek cafes. What matters the most is finding the appropriate Green Tea that can serve you the perfect Tea and the side dishes that will give you a memorable taste. Making Tea is no joke and not everyone can do that. The perfect Tea will have a mixture of bitterly sweet taste. People all around the world, especially the ones who are fond of Tea, prefer to have it with brown sugar that mixes with caffeine and give the perfect flavor. The normal sugar actually kills the bitter taste of the Tea and tends to make it sweeter than it actually should taste.


In Kolkata almost 90% of the people know how to make a perfect Tea with correct and appropriate mixing of all the ingredients. You can taste Green Tea from any random shops of Greece or choose to visit a popular restaurant. Knowing about a place prior your visit is not possible but it’s true that none of the Greek cafes will disappoint you where Tea is concerned.


Tea lovers are very selective about their Tea and therefore, numerous Tea shops are running successfully satisfying their regular customers. Greek cafes are there to not only satisfy your taste but also to make sure that the ambiance of the place attract more and more customers day in and out. The Tea lovers are one of a kind and they expect the perfect mood to be set in the café that they choose to go to. Long gone are the days where the owner of the café could satisfy their customers with white sugar, now there are options like brown sugar, sugar crystals, honey and low calorie sweetener. Honey is a sweetener that adds not only the sweetness to the Tea but brings a new taste to the Tea. Not only that there are supplements for sugar, but there are supplements for the whitener as well. The whiteners may include whole, semi-skimmed, skimmed milk and poured cream. People do not look for a Tea Cup now-a-days but whole experience. People in Greece know very well how to make their Green Tea better and successful.
 
 

The Idea Of Gifting Oolong Tea

Exchanging the gifts with the family and friends is a pretty common custom during the festive season. As the Durga Puja is knocking at the door, you must have started planning about something unique gift items for your special ones. This blog is here to help you out by offering a unique gift idea that will show your love, care and affection for the receivers. This festive season, gift your special ones a bundle of love to keep them fit and healthy all around the year in the form of Oolong tea.

Oolong tea is mainly the traditional Chinese tea that is grown and processed in China. This tea is different from the traditional tea types as this comes with numerous health benefits as well as the taste of this tea is also quite different from the conventional black or green tea. The Oolong tea benefits are quite uncountable. But some of the major benefits include: weight management, healthy skin, removal of the free radicals, healthy bones, stress management, control of cancer and diabetes etc.

The Oolong tea is available in different forms like Oolong green tea, loose-leaf Oolong tea, caffeine Oolong tea etc. But you may not get all these types of Oolong tea in the supermarket. So, it is better to try out and buy Oolong tea from the reputable online tea stores like Tea Trove.

Now let’s look at the procedure of buying this tea. It is always advisable to buy this tea from the reputable online tea stores to get the best results. To Buy Oolong Tea online from Tea Trove, visit the website, choose the flavor and the quantity of the tea and select the option of gifting. Place the order and receive your tea box in attractive gift boxes within a few days of ordering. Gift the tea box to your dear one and ensure a safe and healthy future for him/her.

The tea boxes of The Tea Trove are available in different sizes and shapes and these can be the perfect gifts for any occasion as the form of good luck!