Storage Instructions: Once opened, place the tea in an airtight container. Recommended to be kept in the refrigerator and you will enjoy its fresh taste and all the antioxidants to the very last cup. Single Origin 100% Pure Ceylon Dilmah is entirely grown, handpicked and packaged in Ceylon (Sri Lanka), producer of the world's finest tea. Single origin explains why Dilmah s fresher, richer and full of flavor. Discerning tea drinkers will recognize the distinct difference in the very first sip. Packaged at the Source, Garden Fresh and All Natural Packaged in Sri Lanka within days of picking fresh leaf in the tea fields, maximizes freshness, the key to antioxidants in tea. Traditionally Manufactured Ordinary teas have abandoned the centuries old "orthodox" method or manufacturing for the fast track CTC (cut twist curl) method to meet demand for a quicker brew from tea bags. This sacrifices the character and real taste of tea. Dilmah stands firmly by traditional tea making methods, which explains why Dilmah tea tastes different. PACKAGE CONTENT: Dilmah pure Ceylon Green TEA - 20 Tea Bags INGREDIENTS: Ceylon Black tea, no additives. All natural. PRODUCT DESCRIPTION: PREMIUM TEA Finely balanced richness, flavour, strength & aroma for the perfect tea. Tea perfect for everyday drinking from the central highlands of Sri Lanka, reputed for its brightness & medium strength. Delivery will take around 15 - 45 working days. Please note that sometimes you’ll get the package very quickly in 7 days :) but please wait 45 days for your package. Because I can’t control the delivery time. Don’t forget to rate me 5 star positive feedback when you receive the package!! Please contact me if you have any questions. Enjoy your day! P.S. check my feedback :) CEYLON TEA: The alchemy of land, sun and rain in the Paradise Island of Ceylon, as it was known 40 years ago, presents the ideal climatic conditions for cultivation of tea. Ceylon now known as Sri Lanka brings a new dimension to tea by producing variations in taste, quality, character and appearance, largely based on terroir of the region. Ceylon tea with its distinct taste and character has now become every consumer’s favorite cuppa. HISTORY OF CEYLON TEA: Tea originated in China, as legend has it, 5,000 years ago with Chinese emperor Shen Nung claiming the health benefits of tea in 2737 BC. However it was Ceylon (now Sri Lanka) that made tea famous in the 19th and 20th Centuries. Scotsman James Taylor is attributed to planting the first tea estate in Sri Lanka. It was in 1867 that Taylor planted 20 acres of tea on the Loolecondera estate (of which he was superintendent). It was here he perfected the technique of fine plucking – `two leaves and a bud.’ Ceylon tea became the front-runner of the industry and was much loved for its unmatched quality and variety. The alchemy of land, sun and rain in the Paradise Island of Ceylon, as it was known then, presented the ideal climatic conditions for cultivation of tea. Ceylon added a new dimension to tea by producing variations in taste, quality, character and appearance, largely based on terroir of the region.Ceylon tea with its distinct taste and character became every consumer’s favourite cuppa. However this changed when the Ceylon Tea industry was taken over by multinationals about 40 years ago. Their criteria for success changed from quality, authenticity and in some cases to freshness, to more commercial and profit oriented factors. They moved away from Ceylon tea to multi origin blends, a mixture of tea from several countries, to offer a cheaper product. Thus they commoditized tea and this led to a decline in demand for Ceylon tea – which was neither a commodity or cheap. When Merrill J. Fernando embarked on his journey in tea, almost 58 years ago, he sought to bring quality tea,Ceylon tea, back to consumers. Choosing to remain faithful to Ceylon Tea, acknowledged the finest tea on earth, Dilmah introduced lovers of fine tea to the pioneering concept of tea ‘picked, perfected and packed’ at origin. Single Origin Tea. http://www.historyofceylontea.com/ visit History of Ceylon Tea web site TEA AND HEALTH: Tea and Health The function of tea and natural, bioactive compounds in tea, as elements in a healthy lifestyle is best explained by the first line in Kakuzo Okakura’s 1906 philosophical treatise on tea, The Book of Tea. Okakura sums up the historical and ancient belief in tea as more than just a pleasing beverage by writing, “Tea began as a medicine and grew into a beverage…” Scientific research confirms what Asians believed for centuries – that green and black tea contain powerful natural antioxidants which can protect regular tea drinkers from many degenerative diseases. The main degenerative diseases of concern today are heart disease, high blood pressure stroke, cancer and diabetes. Studies have shown that the antioxidant activity of flavonoids in green and black tea reduces the risk of many degenerative diseases and help maintain good oral heath. Tea and Heart disease Regular consumption of correctly brewed tea, has been shown to reduce oxidation of fat. Studies suggest that green and black tea are equally effective in this respect. Catechins in green tea, theaflavins and thearubigins in black tea were shown to have the ability of inhibit lipid oxidation and plaque formation (which can lead to heart disease), whilst reducing cholesterol. Regular consumption of tea has also been associated with reduced blood clotting. Blood clotting increases the risk of coronary thrombosis. Tea extracts and tea polyphenols can inhibit the platelet aggregation to a certain degree, thereby reducing the risk of thrombosis. Both Green and Black Tea also improve endothelial function (vasoconstriction and vasodilation – the control of blood pressure, atherosclerosis, formation of new blood vessels -angiogenesis). Tea and Cancer Numerous in vitro and in vivo studies have revealed that polyphenols in green and black tea can directly react and neutralize chemical carcinogens thereby reducing the risk of cancer. It has also been shown that tea increases the activity of detoxifying enzymes which are naturally found in the human body. The anticarcinogenic potential of tea is based on the ability of tea flavonoids to interact with the active carcinogens and make them inactive. In vitro and in vivo research indicates that tea and tea polyphenols inhibit initiation and later stages in the development of carcinogens. Regular consumption of tea – especially fresh tea – decreases the growth rate of tumours whilst preventing the formation of large tumours. Tea and Diabetes In Type-1 diabetes the pancreas does not produce the required amount of insulin to required amount of insulin to regulate blood glucose. In Type 2 diabetes liver and muscle cells cannot utilize the insulin produced to regulate blood glucose. Some plant extracts contains substances, which could mimic the action of insulin and help in managing Type 2 or non-insulin dependant diabetes. The flavonol, myricetin, which is present in green and black tea is found to be able to mimic insulin activity. The enzyme alpha-amylase catalyses the conversion of starch in food to glucose in the digestive process. Glucose in the digestive tract is easily absorbed into the blood stream while starch is not absorbed. Polyphenols in tea inhibit alpha-amylase activity and could contribute to reducing blood glucose. Research suggests that tea consumption can be highly beneficial for diabetics. Tea and Ageing Antioxidants in tea are known for their ability to reduce oxidative stress. Diseases of old age are thought to be the result of attack by Free Radicals. Tea polyphenols inhibit the action of Free Radicals and can contribute to better quality of life for the elderly and also possibly longevity. Tea and Oral Health Tea contains fluoride therefore tea drinking makes a significant contribution to the daily fluoride intake and to the reduction of tooth decay. It has been found that in addition to fluoride, the polyphenols in tea also act to reduce tooth decay. Recent studies have revealed that tea inhibits the growth of other harmful microorganisms in the mouth. In addition to these and other function benefits that are likely in tea, scientists identified a compound called L-theanine in tea. L-theanine is said to be responsible for promoting a feeling of relaxation, whilst maintaining mental alertness. 50mg of L-theanine (contained in two to three cups of tea) can naturally stimulate the brain and bring on refreshed and relaxed sensation. How much Tea Natural plant derived foods generally contain antioxidants although the antioxidants in green and black tea are much greater.
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