Darjeeling First Flush Organic tea is technically a black tea, however, the processing of this tea is more similar to green tea, with less oxidation than other black teas, to preserve the natural flavours. This makes it a sweeter tea than most black teas and a lighter, more golden colour.
Unlike most Indian teas, the leaves of Darjeeling tea are derived from the small-leafed Camellia Sinensis plant, which has a higher antioxidant content. This is in contrast to the Camellia Sinensis Assamica plant, used in the black teas of Assam.
What does First Flush mean in Darjeeling tea?
As tea is a seasonal product, the quality of the crop depends largely on the conditions in which the plantations grow and the time of harvesting the tea leaves. In Darjeeling there are three main harvests and each produces a distinctive flavour, these are: First Flush, Second Flush and Autumn Flush.
First Flush is the name given to the first flush, which begins between mid-March and the end of March and ends around the second week of May. This first harvest produces light-bodied teas with very powerful aromas and a characteristic sweet aftertaste. Initially the market preferred the fuller-bodied and more oxidised Second Flush teas, but in recent years this has changed and Darjeeling First Flush teas have become a growing phenomenon among tea lovers.
Origin of Darjeeling First Flush Organic Tea
Darjeeling is located in the northern part of West Bengal, in northeastern India. The district lies in the Himalayas and has a temperate climate with humid summers. The name Darjeeling comes from the Tibetan term "Land of Lightning". Due to the altitude and the special climate, this tea acquires an unmistakable aroma, which makes it popular with tea drinkers all over the world.
How to brew Darjeeling First Flush Organic Black Tea
- Quantity: 12-15 g/liter
- Time: 3-5 minutes
- Temperature: 100°C
- Antioxidant: Black tea contains polyphenols and flavonoids. Which have been shown to be potent antioxidants. Antioxidants are known to provide a host of health benefits. They can help eliminate free radicals and reduce damage to cells in the body, which translates into a reduced risk of chronic diseases.
- Helps reduce "bad" cholesterol: When we have a high content of "bad" cholesterol in the body, it can clog arteries, which can lead to heart problems and even strokes. Some studies have found that consuming black tea can reduce "bad" cholesterol by up to 11% in individuals with slightly elevated levels.
- Helps reduce the risk of stroke: A stroke can occur when a blood vessel in the brain becomes blocked or ruptures. The good news is that up to 80% of strokes can be prevented by controlling diet, physical activity and not smoking. A study of 74,000 people over 10 years concluded that those who drank black tea daily had a 32% lower risk of stroke than those who did not drink black tea.
- It can lower blood sugar levels: High blood sugar levels can increase the risk of health complications, such as type 2 diabetes, obesity, kidney failure or depression. When you eat sugar, your pancreas secretes insulin to transport the sugar to your muscles for use as energy. If you consume more sugar than your body needs, the excess sugar is stored as fat. Black tea is an excellent unsweetened beverage that has been found to help improve the body's use of insulin.
- It can improve concentration: Black tea contains caffeine and an amino acid called L-theanine, which can improve alertness and concentration. L-theanine increases alpha activity in the brain, resulting in relaxation and better concentration. This may be why many people report a more stable energy boost after drinking tea, compared to other caffeinated beverages such as coffee.
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