1. How much caffeine is there in tea than in coffee?
Amount of caffeine in a cup of tea or coffee could vary due to many reasons such as the variety of tea or coffee, method of processing, brewing etc. However, in general coffee contains higher amounts of caffeine than tea. An average cup of tea could contain 15 – 60 mg of caffeine while in coffee it could be 60 – 150 mg.
2. If I add milk to my tea will that reduce the health benefits of my tea?
Most of the beneficial properties of tea are due to the presence of high amounts of polyphenolic compounds in tea. When a cup of tea is consumed these polyphenols have to be absorbed from the digestive tract into the bloodstream to impart the beneficial effects. Research carried out to find the absorption of polyphenols in tea with and without milk indicates that addition of milk does not alter the absorption of polyphenols. Therefore, the addition of milk does not reduce the health benefits of tea.
3. How many cups of tea should I drink to get the required health benefits?
Tea could be considered as a part of a healthy diet as it provides beneficial effects in addition to hydrating the body. Therefore, tea is a beverage which is suitable to obtain part of the daily requirement of fluids. Antioxidant activity of the polyphenols in tea had been recognized as the most significant beneficial activity of tea. Regular consumption of tea is important to obtain a regular supply of polyphenols. Hence, consumption of four cups per day could be considered as an adequate amount to obtain the beneficial effects of tea.
4. What makes tea a healthy beverage?
Compounds naturally present in tea called polyphenols which function as antioxidants
5. Does tea affect hydration?
Maintaining optimal fluid balance is important for maintaining optimal health. Due to its high water content, tea is a particularly good beverage choice for keeping one’s body well hydrated.
6. Is green tea better than black tea?
Both green tea and black tea are made from the tender shoots of the tea plant (Camellia sinensis). The differences in the final product are due to the different methods employed in the processing of the tender shoots. In black tea the predominant class of water soluble polyphenolic compounds in tea shoots known as catechins is converted to theaflavins and thearubigins during processing while in green tea it remains unchanged. This is the major difference in the composition of green tea and black tea and the composition of other components are similar. Most of the beneficial properties of tea are due to the presence of high amounts of these polyphenolic compounds in tea. Research carried out so far indicates that polyphenolic compounds in both green tea and black tea have similar beneficial effects. Hence regular consumption of green or black tea will have similar benefits.
7. Can green tea aid weight loss?
Long-term consumption of tea catechins could be beneficial against high-fat diet-induced obesity and type II diabetes and could reduce the risk of coronary disease. Further research that conforms to international standards need to be performed to monitor the pharmacological and clinical effects of green tea and to elucidate its mechanisms of action.
8. Is the quality of a large size leaf better than small size tea grades?
The size of tea particles (known as the grade of tea) has no bearing on quality, and only influences strength. When we harvest tea leaves and make them into tea, we use the traditional, artisanal method – withering, rolling, and in the case of black tea fermenting and baking the leaf. While rolling, the leaf can become elongated and wiry, tightly curled or smaller particles which come out as OPA, Pekoe, BOP or finer Dust or Fannings grades.
A single batch of good leaf can yield several of these grades and whilst they would all be good, the only difference in the size of particles would be the strength. That is related to the surface area of the leaf when brewed with hot water. A teaspoonful of Dust tea can have four times or larger surface area than the equivalent quantity of OPA, and hence offer better extraction, and thicker, stronger brew.
9. Why is Ceylon Tea different?
The size of tea particles (known as the grade of tea) has no bearing on quality, and only influences strength. When we harvest tea leaves and make them into tea, we use the traditional, artisanal method – withering, rolling, and in the case of black tea fermenting and baking the leaf. While rolling, the leaf can become elongated and wiry, tightly curled or smaller particles which come out as OPA, Pekoe, BOP or finer Dust or Fannings grades. A single batch of good leaf can yield several of these grades and whilst they would all be good, the only difference in the size of particles would be the strength. That is related to the surface area of the leaf when brewed with hot water. A teaspoonful of Dust tea can have four times or larger surface area than the equivalent quantity of OPA, and hence offer better extraction, and thicker, stronger brew.
10 . What are the nutritional benefits of tea?
Tea composition varies with climate, season, horticultural practices and variety. Polyphenols are the most important component in tea, as they constitute approximately 36 percent of the dry weight of tea. Other components of fresh green leaf include caffeine, protein and amino acids, carbohydrates, lipids, vitamins and minerals.
Green and black tea have similar chemical make-up. The primary difference between the two types lies in the chemical changes that take place during their production. In black tea the plant Polyphenols are oxidized and this is prevented in the manufacture of green tea.
One of the most important groups of Polyphenols in tea is the catechins in green tea, theaflavins and thearubigins in black tea. A variety of physiological effects have been attributed to tea catechins which are currently best known for their antioxidant activities.
Black tea is all-natural (non flavoured) and contains no additives. It is virtually calorie-free (1 calorie per 100 ml) and sodium free and is therefore a suitable beverage for individuals on a calorie-reduced or low sodium diet. Tea includes fluoride, traces of vitamins A, K, C, B carotene and B vitamins.
Average daily consumption of tea in the United Kingdom, 3.43 cups (650 ml), provides very few calories and only a small amount of fat, whilst contributing valuable minerals and vitamins to the diet. It provides:
· Over half of the total intake of dietary flavonoids.
· Nearly 16% of the daily requirement of calcium
· Almost 10% of the daily requirement of zinc
· Over 10% of the folic acid need
· Around 9%, 25% and 6% of vitamins B1, B2 and B6 respectively.
11. What are antioxidants?
Antioxidants are components which help to protect cells from harmful “free radicals”, known as oxidants. Free radicals occur naturally in the body as a by-product of the respiration process and can bring about cell damage. Antioxidants help to prevent this cell damage, which can contribute to ageing and a number of chronic diseases, including cancer and heart disease and strokes.
12. Are the antioxidants in green and black tea the same?
It was thought until comparatively recently that green tea was the most effective antioxidant-containing tea and that green-tea catechins (the unoxidized polyphenols present in tea leaf) alone were the antioxidants giving tea its health-giving attributes. It is now well known that the theaflavins and thearubigins produced by the condensation of oxidized catechins, during the fermentation stage of black tea manufacture, are equally effective antioxidants (Leung et al 2001).
The catechins present in tea flush and as such in green tea are:
· Expressed as a % of dry weight
· Epicatechin 1 – 3%
· Epicatechin gallate 3 – 6%
· Epigallocatechin 3 – 6%
· Epigallocatechin gallate 9 -13%
· Catechin 1 – 2%
· Gallocatechin 3 – 4%
During manufacture of Black Tea these catechins get oxidized & polymerized (condensed), for example:
Epicatechin + Epigallocatechin gallate + Oxygen —> Theaflavin
The paired catechins as they appear in Black Tea are now known to be equally effective antioxidants. The body produces free radicals (FRs) under certain conditions. Carcinogens and radiation from the environment facilitates the formation of FRs. These FRs within the body cause oxidative changes to DNA (the genetic material present in all cells). Changes to DNA carry the risk of cancers. The FRs are inhibited and destroyed by the antioxidants in tea, both green and black tea.
Green and black tea comes from Camellia Sinensis. Green tea is unfermented, steamed immediately after plucking, and retains a lighter colour and flavour. Black tea is allowed to ferment and is then dried, resulting in a darker leaf colour and a more flavour and aroma.
13. How to buy or contact us?
You can reach us through call or in the mentioned email addresses as well as through filling the enquiry form in the ‘Contact Us’ section. We will respond within 24 hours.