Green tea is the healthiest beverage on the planet. It is loaded with antioxidants and nutrients that have powerful effects on the body. This includes improved brain function, fat loss, a lower risk of cancer and many other incredible benefits. Additional benefits for regular consumers of green teas include a reduced risk for heart disease. The antioxidants in green teas can help block the oxidation of LDL (bad) cholesterol, increase HDL (good) cholesterol and improve artery function. A Chinese study published recently in the Archives of Internal Medicine showed a 46%-65% reduction in hypertension risk in regular consumers of green tea, compared to non-consumers of tea

The practice of Ayurveda has resulted in a long-standing tradition of herbal teas. Traditional Indian kitchens have long utilised the medicinal benefits offered by various plants and spices such as holy basil (Tulsi), cardamom (Elaichi), pepper (Kali Mirch), liquorice (Mulethi), mint (Pudina), etc., and traditionally, teas made with these plant leaves or spices have been in use for centuries for maladies ranging from the serious to the trifling. Tea is also mixed with these traditional herbs. The taste of chai (sweet and milky) helps disguise the stronger and more bitter flavours of some of the medicinal additives, while other, more pleasant flavours such as cardamom and ginger add a pleasing flavour and aroma to the tea along with health benefits.

One of the most prized and amazing characteristics of tea is the dizzying array of natural flavors and aromas that can be coaxed from this single leaf by variations in climate, geography and processing. There is nothing unnatural about adding the sweet fragrance of a jasmine blossom to the cup - or any other herb fruit or spice for that matter.

A tea can be flavored through the addition of inclusions, by being coated in extracts, or by being scented. Often more than one method is used. Most inclusions alter the flavor or aroma of the cup in some ways, but are not strong enough to deliver the punch we're looking for. Most "flavored" teas, are flavored with Natural Identical flavoring agents. The total amount of agent applied depends on the flavor and desired strength, but usually falls between 0.5% and 5% of the weight of the tea being flavored.

Certified organic tea is free of synthetic fertilizers, herbicides, and pesticides. Organic tea farming relies heavily on the natural breakdown of organic matter, using techniques like green manure and composting, to replace nutrients taken from the soil by previous crops. Organic tea agriculture combines tradition, innovation and science to benefit the shared environment and promote fair relationships and a good quality of life for all involved.

Non Organic farming, or use of Synthetic pesticides are known to pose significant, acknowledged health risks to peopleincluding birth defects, damage to the nervous system; disruption of hormones and endocrine systems; respiratory disorders; skin and eye irritations; and various types of cancers. Herbicides have also been associated with certain cancers and Parkinsons Disease.

Every year, new research demonstrates the toxicity of synthetic pesticides to human health and the environment, often at doses previously declared "safe" by the pesticide industry and the government. Many pesticides that were once allowed by the EPA have eventually been bannedyet in some cases the damage remains. DDT still exists in the environment and in the cells of Americans, 30 years after it was banned in the United States.

In addition, synthetic chemicals are designed to stimulate production. While these methods may increase the yield of a crop, there is a cost of quality. An organic tea grower uses more natural processes to create a sustainable yield. These practices are reflected in the flavor of the tea, and a better nutritional content.

ndia is the world's largest consumer of tea in the world and the second largest producer of tea including the world's most popular tea varieties - like Assam and Darjeeling tea. Despite the consumption, India is also the largest exporter of tea after China. The Indian tea industry has grown to own many global tea brands, and has evolved to one of the most technologically equipped tea industries in the world.

India's total tea production reached around 1, 197.18 million kg in 2014-15. Out of this:

>about 955.82 million kg (79.8%) was produced in North India
>about 241.36 million kg (20.2%) was produced in South India

The most popular drink INDIAN TEA has, and continues to play, an important role in almost all the cultures and customs. in addition, by far the most refreshing and enjoyable drink across the world. It is widely grown in the Brahmaputra valley, snow kissed Himalayas in Darjeeling, in the foothills of Assam and Dooars, modulating heights of Himalaya in the north and on the blue mountain range of Nilgiri Hills in South India, where these varieties of teas are available round the year.

Green tea is the healthiest beverage on the planet. It is loaded with antioxidants and nutrients that have powerful effects on the body. This includes improved brain function, fat loss, a lower risk of cancer and many other incredible benefits. Additional benefits for regular consumers of green teas include a reduced risk for heart disease. The antioxidants in green teas can help block the oxidation of LDL (bad) cholesterol, increase HDL (good) cholesterol and improve artery function. A Chinese study published recently in the Archives of Internal Medicine showed a 46%-65% reduction in hypertension risk in regular consumers of green tea, compared to non-consumers of tea

The practice of Ayurveda has resulted in a long-standing tradition of herbal teas. Traditional Indian kitchens have long utilised the medicinal benefits offered by various plants and spices such as holy basil (Tulsi), cardamom (Elaichi), pepper (Kali Mirch), liquorice (Mulethi), mint (Pudina), etc., and traditionally, teas made with these plant leaves or spices have been in use for centuries for maladies ranging from the serious to the trifling. Tea is also mixed with these traditional herbs. The taste of chai (sweet and milky) helps disguise the stronger and more bitter flavours of some of the medicinal additives, while other, more pleasant flavours such as cardamom and ginger add a pleasing flavour and aroma to the tea along with health benefits.

One of the most prized and amazing characteristics of tea is the dizzying array of natural flavors and aromas that can be coaxed from this single leaf by variations in climate, geography and processing. There is nothing unnatural about adding the sweet fragrance of a jasmine blossom to the cup - or any other herb fruit or spice for that matter.

A tea can be flavored through the addition of inclusions, by being coated in extracts, or by being scented. Often more than one method is used. Most inclusions alter the flavor or aroma of the cup in some ways, but are not strong enough to deliver the punch we're looking for. Most "flavored" teas, are flavored with Natural Identical flavoring agents. The total amount of agent applied depends on the flavor and desired strength, but usually falls between 0.5% and 5% of the weight of the tea being flavored.

Certified organic tea is free of synthetic fertilizers, herbicides, and pesticides. Organic tea farming relies heavily on the natural breakdown of organic matter, using techniques like green manure and composting, to replace nutrients taken from the soil by previous crops. Organic tea agriculture combines tradition, innovation and science to benefit the shared environment and promote fair relationships and a good quality of life for all involved.

Non Organic farming, or use of Synthetic pesticides are known to pose significant, acknowledged health risks to peopleincluding birth defects, damage to the nervous system; disruption of hormones and endocrine systems; respiratory disorders; skin and eye irritations; and various types of cancers. Herbicides have also been associated with certain cancers and Parkinsons Disease.

Every year, new research demonstrates the toxicity of synthetic pesticides to human health and the environment, often at doses previously declared "safe" by the pesticide industry and the government. Many pesticides that were once allowed by the EPA have eventually been bannedyet in some cases the damage remains. DDT still exists in the environment and in the cells of Americans, 30 years after it was banned in the United States.

In addition, synthetic chemicals are designed to stimulate production. While these methods may increase the yield of a crop, there is a cost of quality. An organic tea grower uses more natural processes to create a sustainable yield. These practices are reflected in the flavor of the tea, and a better nutritional content.

ndia is the world's largest consumer of tea in the world and the second largest producer of tea including the world's most popular tea varieties - like Assam and Darjeeling tea. Despite the consumption, India is also the largest exporter of tea after China. The Indian tea industry has grown to own many global tea brands, and has evolved to one of the most technologically equipped tea industries in the world.

India's total tea production reached around 1, 197.18 million kg in 2014-15. Out of this:

>about 955.82 million kg (79.8%) was produced in North India
>about 241.36 million kg (20.2%) was produced in South India

The most popular drink INDIAN TEA has, and continues to play, an important role in almost all the cultures and customs. in addition, by far the most refreshing and enjoyable drink across the world. It is widely grown in the Brahmaputra valley, snow kissed Himalayas in Darjeeling, in the foothills of Assam and Dooars, modulating heights of Himalaya in the north and on the blue mountain range of Nilgiri Hills in South India, where these varieties of teas are available round the year.