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.

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.

Health Benefits of Darjeeling Tea

All know the health benefits that are gained from drinking green tea. But one does not know that even black teas are beneficial to health. The UK Tea Council refers to Darjeeling as the "Champagne of Teas," in honour of its exquisite flavour as well as its multiple health benefits. Darjeeling tea is a black tea grown at the foot of the Himalayas, in the Darjeeling region of northern India.

Antioxidant Components: All types of tea contain antioxidants, and black teas that are allowed to ferment during processing, like Darjeeling, are especially rich in several of these components, including two large, complex compounds called theaflavins and thearubigins. Antioxidants neutralize free radicals, unstable and potentially harmful chemicals that form during digestion or in your organs when you're exposed to toxic compounds. Over time, free radicals can damage cellular membranes and DNA, raising your risk of chronic illness. A review paper published in the June 2005 issue of "Preventive Medicine" described how black tea neutralizes free radicals, calling tea a convenient source of these beneficial compounds that can be consumed daily.

Cardiovascular Benefits: Regularly consuming black tea such as Darjeeling might have benefits for your cardiovascular health. A study proved that drinking five servings of black tea daily lowered blood cholesterol significantly in subjects consuming a moderately low-fat diet, compared to non-tea drinkers on the same diet. Black tea may also benefit your arteries, according to a study. The research involved subjects with coronary artery disease who drank either black tea or water daily for four weeks. The tea-drinking group experienced widening of arteries, compared to controls, potentially increasing blood flow to their organs. The positive effect of tea on arteries might also lower the risk of cardiovascular disease over time.
Benefits for Bones: Compounds in Darjeeling tea may also help increase the density of your bones. Several studies evaluated women who drink tea regularly and found they tend to have higher bone density, compared to non-tea drinkers. Research conducted found that consuming black tea is likely to strengthen bones, but larger clinical trials are still needed to confirm this.

Darjeeling tea is generally considered safe, but no minimum effective amount that benefits your health has been determined. The tea also contains caffeine, generally about one-half the amount in a cup of coffee, or 40 to 70 milligrams in a cup serving, depending on the strength of the tea. For some people, too much caffeine can make sleeping difficult, cause feelings of nervousness or increase heart rate. Limit your intake of caffeine if you're pregnant or breast-feeding, or opt for decaffeinated versions of Darjeeling tea. Adding milk to your tea might also reduce its effectiveness of its antioxidant compounds, according to current research. If you take prescription medications or have questions about the possible benefits of tea, talk to your doctor to determine if drinking Darjeeling tea might help you.

Drinking Tea For Loosing Weight and Feeling Fresh

If you can combine two of your most favorite things in the world, then the deal becomes extremely exciting, interesting and fulfilling. Now, if one of the things is associated with relaxation and the other is with health, then nothing can be better than that. To sweeten the deal further, if it is revealed that, you can enjoy your favorite drink now without any guilty feeling, yet lose weight in the process, then you will think that, it is a dream. If you are thinking in this way, then it is time to delve deeper and find more information on the topic.

• Things that are to be remembered

The first thing that you need to know is, tea is one of the most popular and consumed drinks in the world. Since the time of its discovery, it has spread all over the world and have owned people world over. In this context, you further need to remember that, every time, tea has been brought under scanner; it has come up with newer and better qualities than ever before. For instance, initially tea used to take as a medicine, then it became a drink and eventually today it is playing the role of a relaxing drink and the agent looking after your health. Oolong Tea has revived the whole prospect further.

• Delving deeper to find the problem

In this age of high speed life, people are dealing with stress and with time, it is becoming harder to actually deal with the matter. As a result to the stress, people are not getting enough rest and they are also eating not so health foods. As a result to that, they are gaining weight. If you are one of the people suffering from such a situation, then it is time to do something about it. Now, if you can lose weight while drinking tea, then what can be better than that, and keeping that in mind, you can try Oolong Tea.

• Enjoying a cup of refreshing tea

On the other hand, if losing weight is not your concern and you are looking for something else, then it is time to take that rather seriously and pursue the matter as well. For instance, if you are looking for relaxation and freshness in your cup of tea instead of some other health benefits, then it is time to do something about the matter. There are quite a few points that you can follow, but before than identifying the tea will be greater. A cup of Chamomile tea can be the perfect choice in such a situation.

• Conclusion

Finally, it can be said that, if you are truly interested in this matter and want to pursue the path, then gathering more information on the topic will be required. With the help of the information, you will be able to understand the procedure better and take the right decisions as well. This is why; you need to be serious about the Chamomile tea and keep on drinking that for a soothing and relaxing experience. The result you will achieve will be rather interesting and beneficial as well.

Authors Bio: Subham is working on The Tea Trove and also an avid blogger, as a food specialist he always providing lots of healthy food tricks to all of the others, like in this article he writes about Drinking Tea For Loosing Weight and Feeling Fresh

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

The Processing of Darjeeling Tea

Darjeeling tea has a highly customised system of manufacture, catering to the needs and tastes of particular countries or individuals. In the UK, for example, a stronger tea is preferred as opposed to Japan where a lighter tea is more popular.

A fine Darjeeling begins its journey at the gardens where it is picked. The soil, elevation, rain, drainage, and overall weather affect the growth and quality of the tea. The expert pickers begin work at 7 a.m. when the leaves are still covered in dew and the pick until 4 p.m. The pickers carefully choose only the fine top "two leaves and a bud." They bring their bounty to the factory to be weighed two or three times a day because the leaf has to start the processing close to when it is picked, as it will otherwise begin changing chemically in the basket.

The Orthodox style of manufacture used in Darjeeling requires much time and care. After weighing, the leaves are spread out on troughs with the utmost of care, because if the leaves break, quality automatically begins to degrade, and this may damage the tea so much that it cannot be rolled. It is on these troughs that the process of withering, or removal of moisture, is carried out. Many say that the quality of a Darjeeling's taste is "in the wither" and the tea garden managers pay particular attention to this stage of manufacture. Withering of the leaves can take anywhere between 2 hours to 20 hours depending on the humidity, climate, and time of year. Cool air fans are used to remove up to75% of the moisture from the leaves. If, however, the leaves are wet from moisture or rain, this cool air is replaced with hot air. In the Unorthodox manufacture only 30% of moisture needs to be removed, and withering can be completed in 2 or 3 hours, as hot air is always used. This method is never used for Darjeeling tea.

The tea is then rolled on a rolling machine which twists the leaf. The main purpose of this step is to prepare the leaf for fermenting by rupturing the cell membranes so that oxygen begins to act with its polyphenols, a main element of tea, also called catechins. Care is taken not to provide too much heat from the friction of the rollers because this can damage the essential oils, which are developed during this time. Some very delicate teas are rolled by hand.

Tea is then brought to the "fermentation room," where the tea is oxidized over a period of two to four hours. The rolling and oxidation processes require the tea to be exposed to cool, fresh air. This part of the factory is thus usually left open to the mountain air.

The leaf is then taken for "firing," or, drying, to stop further fermentation by deactivating the enzymes, and to remove almost all of the remaining moisture in the leaf, hopefully down to about 2% moisture content. The tea dryer exposes the leaves to hot dry air at regulated, varying temperatures for 20 or 30 minutes. Tea is then graded by size through vibrating wire mesh sifters. Very delicate teas are hand sifted with flat baskets with various sized openings. The broken tea leaves and tea dust are of poor quality and are used mainly in tea bags, while the whole leaves are of the highest quality.

Regular observation and control of temperature, humidity, duration and rate of moisture loss are all vital, and human observation through all of the senses is the only way to coax the best flavour and texture out of the leaves. Experienced tea managers assess moisture content merely by sight and touch. Smell and look of the leaves in the fermentation room set the timing for drying and so on. Of course, the final stage of crafting the tea is to taste it, and Darjeeling planters have a finely tuned sense of taste and a language to describe it that is all their own.


Authors Bio: Rickey is working in The Tea Trove and also an avid blogger. He writes regularly on several blogs. Like in this article he writes about the preparation of Darjeeling Tea

Many Health Benefits of Chamomile Tea

Chamomile is an herb that comes from a flowering plant from the daisy family. Both the fresh and dried flowers of chamomile have been used to create teas for centuries to cure a number of health problems. The active ingredient in chamomile essential oil is known as bisabolol, which has a number of anti-irritant, anti-inflammatory, and anti-microbial properties.

Green tea has become extremely popular of late for its various health benefits and its miraculous effects on skin and body. However, the wonders of Chamomile tea are still unknown to many. There are many beneficial properties that are present in the Chamomile plant which convert easily into a cup of tea.
It has various beautifying effects on the skin. It has an abundance of amazing healing, antioxidant, cleansing and moisturizing properties and is considered a skincare treatment. Infused with great healing properties, chamomile tea accelerates the healing process of minor wounds and also disinfects the wounds. Chamomile tea is an excellent all-natural skin bleach. It lightens the complexion and renders it a healthy glow. It is found to be very effective in soothing skin irritation and sunburns. This magic potion is a powerhouse of antioxidants that help you fight acne and breakouts. It also works wonders to eliminate acne scars. It protects your skin from free radical damage, a chief contributor to premature aging, hence help retaining your youthful charm for long. Placing cooled down chamomile tea bags under the eyes can help reducing under-eye dark circles and eye puffiness. If consumed on a regular basis, chamomile tea nourishes and moisturizes your skin from deep inside.

Chamomile tea is also great for curing stomach cramps as it contains fairly strong antispasmodic and anti-inflammatory constituents. Drinking it twice a day can help relieve the cramps and also helps prevent stomach flu and ulcers. Chamomile tea is also known to help cure irritable bowel syndrome, relieve excessive gas and bloating.

Chamomile tea has also been proven to be highly beneficial in help curing insomnia and other sleep disorders. A cup of chamomile before bed assures a good night's sleep. It is also known to prevent migraines. As one notices the signs of a migraine, drinking a cup of chamomile tea, can help prevent its onset.

Chamomile tea has a wide variety of benefits. However, as with all herbal products chamomile too has certain side effects. It causes drowsiness, so it is best not to drink it before driving. When consumed in high quantities, chamomile may cause vomiting and skin reactions in some people. Chamomile is considered to be a natural abortive; hence it is not advisable to consume it during pregnancy.

The perfect taste of Green Tea

Green Tea; what does it remind you of? It is the place, where you can relish, sitting on the open coffee shop and read on the new history book. Take a sip of it and savor on the world that you are reading and relate it to the world in front of you. Apparently, Greece is a place where you can appreciate the historic background and explore the world. No wonder that all the café shops in Greece are inspired by old temperament. However, they may look old and redundant but these café shops in Kolkata are the places where you can get a wide variety of dished that will inevitable please you.

Cafés are home for many. People just find it relaxing to take a sip or grab a bite of food. It is even relaxing and de-stressing for few to come at the cafeteria and think and rethink about their whole day activities. There are more than thousands of cafes in Greece but not all are the same. Some has the best flavored and tasted food; others have amazing ambiance that attract loads of people all day long. However, the restaurant that has both is the one that attract most of the customers. To put it even more appropriately, Green Tea is what attracts people from all around the world. It is a known fact that Kolkata people knows how to drink tea. It can be said that they know how to perfectly blend the taste of coffee and bring out variations from it. It would wrong to say that Greek people loves coffee, rather they experiment with coffees and accepts them in a healthy manner.

If you are traveler to Kolkata, then Green Tea is a must for you. Whether you are a lonely traveler or traveling is group is your passion, in The Tea Trove you will find coffee and food matching up to your mood.

The nutty flavor with half roasted full bodied coffee beans adds the perfect flavor to your coffee that will be a memory forever. Kolkata people are known for their ethics and they are perfect blend of modernization with the little tint of medieval age. Similar to the people, are their food, they love to relish on the new foods with the perfect blend of modernization.

The best thing about the Greek people is that they never say ‘no' to experimentation. When you are sitting in a Tea shop you will find out how carefully they take orders. They will never ask you whether you want a cappuccino or espresso, rather when you have made your choice they will ask you how much milk or how much sugar you want. They will even ask whether you want the coffee beans to be fully roasted or half roasted. You might not find a lot of option in the menu for Green Tea but you will definitely find the variation coming from the waiter's mouth.

Taking up the best tea from Kolkata you will probably have to do research, but if you want the old flavor in the coffee then try out the oldest shop which might not have the ambience but will make you realize why people around the world speak of Green Tea.