The Sweet Aroma and the Golden liquid that swirls in a cup of Tea, is all about Pure Ceylon tea The Taste of Quality Which is Served for a life time...
The production of black tea in Ceylon (now Sri Lanka) began after a deadly fungus destroyed most of the coffee crop on the Island in 1860s. The coffee plantation owners realized that they needed to diversify. Scotsman James Taylor is attributed to planting the first tea estate in Sri Lanka. It was in 1867 that Taylor planted 20 acres ( approx. 8 hectares) of tea on the Loolecondera estate (of which he was superintendent).
The tea that James Taylor made was delicious and sold for a very good price in the London Tea Auction. The tea craze hit Ceylon. By 1890 tea production was at 22,900 tons, up from just a mere 23 pounds between 1873 and 1880.
Today, Sri Lanka rank as the 3rd biggest tea producing country globally, has a production share of 9% in the international sphere, and one of the world's leading exporters with a share of around 19% of the global demand. The total extent of land under tea cultivation has been assessed at approximately 187,309 hectares.
The tea growing areas are mainly grouped according to their elevations, with High Growns ranging from 1200m upwards, Medium Growns covering between 600m to 1200m. and Low Growns from sea level up to 600m.
High grown teas from Sri Lanka are reputed for their taste and aroma. The two types of seasonal tea produced in these areas Dimbula and Nuwara Eliya are much sought after by blenders in tea importing countries. Uva teas from Eastern Highlands contain unique seasonal characters and are widely used in many quality blends. The medium grown teas provide a thick coloury variety.
There lived an emperor named Shen Nung in China over 5000 years ago. He was a skilled ruler, creative scientist and a patron of the Arts who made it a rule to boil water before consumption as a hygienic precaution.
One day while a pot of water was kept to boil, he made an amazing discovery by a fluke. A few dried out leaves which fell into the simmering water changed its colour and out of curiosity the emperor tasted the new concoction to realize it was truly refreshing.
This was how the tea was discovered and before long it was popularized across China by the emperor as a natural beverage. Today Tea has gained a tremendous popularity throughout the world as a hot and cold drink, both natural and healthy, which comes in an extensive array of gourmet flavours to the delight of your taste buds.
Did you know that a cuppa, cup of tea, is a 100% NATURAL drink that contains NO Calories, Carbonates, Sodium or Fats?
What's more, regular consumption of tea has proven to build a high density of bone minerals which in turn helps to keep your bones healthy and strong.
Tea drinking has recently proven to be associated with cell-mediated immune function of the human body. Tea plays an important role in improving beneficial intestinal microflora, as well as providing immunity against intestinal disorders and in protecting cell membranes from oxidative damage. Both green and black tea infusions contain a number of antioxidants, mainly catechins that have anti-carcinogenic, anti-mutagenic and anti-tumoric properties.
In other words, tea prevents you from diseases like Cancer, High Blood Pressure and Heart Diseases in addition to fighting against allergies and infections. Tea has a magical power to preserve youthfulness in your complexion by reducing wrinkles and all other vexing signs of aging.
Tea can enhance Energy & Endurance as it provide "extra" energy and delay fatigue, maximizing performance under stress. Tea can also enhance Longevity as it help stimulate production of "natural viral-killer" cells to enhance immune functioning and potentially guard against heart disease and lower cholesterol and blood pressure. Apart from polyphenols, tea also contains a variety of ingredients that are beneficial to one's health. These include theanine (an amino acid unique to tea), vitamins, minerals, and methylxanthines. These are the components that are the source of the healthful properties of tea. These are known to:
* Help fight against mutagenic agents
* Delay aging
* Help fight high blood pressure
* Help fight against viral and bacterial infection
* Help improve the functions of the digestive and excretory systems
* Drinking green tea rapidly improves the health of the delicate cells lining the blood vessels and helps lower one's risk of heart disease.
* Specifically, green tea improves the function of endothelial cells.
* Black tea is linked to short- and long-term improvements in endothelial function.
* Powerful antioxidants in green tea called flavonoids can help protect the heart.
* Tea is known to be rich in antioxidants, which help keep down cholesterol levels in the blood.
* Tea can burn fats naturally while increasing the metabolism, effectively preventing you from gaining weight. And, new research has shown green tea may help our bodies burn more calories, faster, which is why it's showing up in more and more fat-loss formulas.
* Tea can enhance Fat Loss as it increases resting metabolic rate and increase the rate the body burns fat to support weight loss.
* In addition to caffeine, green tea contains catechin polyphenols that raise thermogenesis (the rate at which calories are burned), and hence increases energy expenditure.
* There is direct evidence tea can protect against cancer in humans. The antioxidants in tea neutralize free radicals that damage the body.
* The rates of breast, colon, skin, pancreatic, esophageal and stomach cancer have been found to be lower among drinkers of green tea.
* Tea may be a simple, inexpensive means of preventing or retarding human diabetes and the ensuing complications Both kinds of tea Black and Green tea inhibited diabetic cataracts.The tea also has a blood-sugar-lowering effect. Drinking tea can improve insulin activity up to 15 times, and it can be black, green or oolong.
* Recent studies suggest that green tea catechins may reduce the amount of glucose that passes through the intestine and into the bloodstream. This will benefits diabetics by preventing blood-sugar spikes when tea is taken with meals.
* A new research suggests that by drinking two or more cups of tea a day can reduce risk of stroke. Gallotannin, a substance found in green tea, is up to 100 times more powerful than comparable existing medicines in preventing brain damage after stroke.
* Tea has fluoride for strong teeth, virtually no calories, and half the amount of caffeine found in an equally-sized cup of coffee.