Organic Nepal Green Tea ||Health

Description

While Nepal is not one of the world's traditional tea-producing countries, it is an up-and-coming region growing high quality organic loose leaf tea with a strong commitment to social and environmental sustainability. The slighty twisted leaves of this organic Nepalese tea were grown on the Kanchanjangha Tea Estate, situated at an altitude between 3900 and 5400 feet above sea level, and yield a dark golden infusion. Kanchanjangha Tea Estate and Research Center is considered to be one of the pioneers of organic farming in Nepal and is also the first certified organic tea garden in Nepal. It is located in Ranitar in the remote hilly region of Panchthar district. The tea has a delicious full flavor, with a brassy earthiness and an aroma of toasted leaves. Not surprising due to the estate's close proximity to the Darjeeling region of India, this tea offers the punchy astringency of a Darjeeling.

Ingredients: organic Nepalese green tea

 

Serving Size: one teaspoon per 8 oz cup of water Sleeping We at Arbor Teas firmly believe that tea should be brewed to suit your personal taste. With that being said, here are some recommendations to get you started, but please remember you can make adjustments based on your own personal taste. There are three main considerations when brewing tea: quantity of tea, water temperature and steeping time. Quantity of tea: one teaspoon per 8 oz cup of water Water temperature: use water that has been heated until bubbles begin to form on the bottom of the pot (180° F) Steeping time: 2-3 minutes Tip #1: Use fresh water whenever possible - water that has been sitting in  your kettle overnight may impart a flat or stale taste to your tea. Be careful not to boil your water for too long. Over boiled water can sometimes impart an unwanted taste. Tip #2: Keep in mind that brewing your tea for too long can extract undesirable bitterness from the leaves, so steeping time matters! For a stronger brew, don’t steep longer, just use more tea. Health There are five significant components found in all tea from the plant camellia sinensis: essential oils, which are the source of tea’s delicious flavor and aroma; polyphenols, which are antioxidants that provide the tea’s brisk flavor and many of its health benefits; phytonutrients, which are small amounts of vitamins, minerals, and amino acids including L-theanine (a very rare molecule that has been found in only three sources including camellia sinensis!) ; enzymes; and methylxanthines, which are a family of alkaloids that include caffeine. Each of these components work differently in the human body and a full description is best left to a medical journal. However, recent research exploring the potential health attributes of tea is leading many scientists to agree that tea, may contribute positively to a healthy lifestyle. Some research comparing different types of tea has shown that the manufacturing process does affect the level of antioxidants present in the final tea leaf. According to a 2006 review of the beneficial effects of green tea in the Journal of American College of Nutrition, when comparing dry leaves, unoxidized green tea retains more antioxidants than black, oolong, or pu-erh. The catechin (or antioxidant) that displays the greatest increase in green tea when compared to the black, oolong and pu-erh is EGCG (epigallocatechin-3-gallate). (Reference: "Beneficial Effects of Green Tea - A Review" Journal of the American College of Nutrition, Vol 25, No 2 (2006))