Saturday, December 03, 2016

A Look At The Black Tea Darjeeling


Grown on the slopes of the Himalayas, Darjeeling black tea is one of the most sought after beverages in the world. Known for gnarled shoots, rich flavor and more health benefits, tea leaves varies from dark chestnut-brown to green, brown.

Grown high in the Himalayas


The gardens that produce this unique tea is 400-2000 meters in altitude. Loamy soil and heavy rain are the ideal conditions for the growth of tea. Not fully oxidized, unlike other black tea and more like an oolong tea.

Flush Darjeeling black tea


This tea is harvested about five times a year. Each harvest is known as the flush with different characteristics that affect the tea flavor and color.

The first flush:

Is much less oxidized than other washes.

Second flush:

The second flush occurs from mid-May to June, shortly before the arrival of the rainy season. The tea leaves in it did flush is dark brown with intense flavor.

Room Flushing:

Appears after the rainy season from October to mid-November. This is the last harvest before tea plants hibernating.

Health benefits


Rich in antioxidants, Darjeeling black tea has many health benefits. Some of them are:

Reduce heartburn and indigestion:

High caffeine content in tea increases metabolism and helps to reduce heartburn and indigestion.

Help in weight loss:

It helps to reduce the weight of the food to break fast and get rid of unwanted fat.

Strengthens the heart, antioxidants enhance the LDL cholesterol levels reduces heart, which can lead to plaque formation in blood vessels.

Reduces the risk of cancer:

Tea strengthens the immune system and builds the body's defenses against diseases such as cancer.

With so much to offer, it is not surprising that black tea Darjeeling is loved by connoisseurs of tea worldwide.

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