#summer second flush assam tea

[jayshreetea]

Buy online summer second flush Assam tea & Darjeeling tea at the best price at Jay Shree Tea. Enjoy teas straight from the best tea gardens of Assam and Darjeeling, India from Jay Shree Tea supplier.

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Regional Specialties: Discovering the Unique Tea Varieties Across India

India, renowned for its diverse tea culture, offers an array of tea varieties that reflect its rich geography and varied climates. From the misty hills of Darjeeling to the tropical plains of Assam, each region produces teas with distinct flavors, aromas, and characteristics. Exploring the unique tea varieties across India provides a fascinating insight into how local conditions and traditions influence tea production. Here’s a journey through some of India’s most celebrated regional چای کرک, each showcasing its own special qualities and heritage.

Darjeeling: The Champagne of Teas

Nestled in the Himalayan foothills, Darjeeling is renowned for producing some of the world’s finest teas. Often referred to as the "Champagne of Teas," Darjeeling tea is celebrated for its delicate, nuanced flavors and floral aroma. The tea is grown at elevations ranging from 600 to 2,000 meters, where the cool, misty climate and rich soil contribute to its unique profile.

Darjeeling tea is typically categorized into three flushes or harvests. The First Flush, harvested in early spring, yields a light, floral tea with a subtle astringency. The Second Flush, picked in late spring to early summer, produces a more robust, full-bodied tea with the distinctive muscatel flavor. The Autumnal Flush offers a richer, smoother taste. Each flush has its own character, providing tea enthusiasts with a diverse range of flavors throughout the year.

Assam: The Bold and Malty Brew

Located in northeastern India, Assam is the largest tea-growing region in the country, known for its bold, robust teas. The region’s low-lying, tropical climate, combined with rich, alluvial soil, creates ideal conditions for producing strong, malty teas. Assam tea is characterized by its brisk, full-bodied flavor and dark amber liquor, making it a popular choice for breakfast blends and masala chai.

Assam tea comes in both orthodox and CTC (Crush, Tear, Curl) varieties. Orthodox Assam tea is hand-processed, resulting in larger, whole leaves and a more nuanced flavor. CTC Assam tea, on the other hand, is machine-processed, producing smaller, crushed leaves that brew quickly and are commonly used in tea bags. The boldness of Assam tea pairs well with milk and sugar, enhancing its rich flavor.

Nilgiri: The Southern Gem

In the southern part of India, the Nilgiri Hills, located in Tamil Nadu, produce Nilgiri tea, known for its smooth, aromatic, and slightly fruity flavor. Grown at altitudes ranging from 1,000 to 2,500 meters, Nilgiri tea benefits from a cooler climate and well-drained soil. The tea’s clarity and bright, golden color make it a favorite for iced teas and blends.

Nilgiri tea is harvested year-round, providing a consistent flavor profile throughout the seasons. Its smoothness and subtle sweetness make it an excellent choice for those who prefer a lighter, more refined cup of tea. The versatility of Nilgiri tea also makes it a popular base for flavored and blended teas.

Kangra: The Hidden Treasure

The Kangra Valley in Himachal Pradesh, located in the western Himalayas, produces a lesser-known but equally intriguing tea. Kangra tea, grown at high altitudes in a cool, temperate climate, is noted for its light, crisp flavor with floral and muscatel notes. The region’s unique terroir imparts a distinct character to the tea, which is often compared to Darjeeling but with its own unique twist.

Kangra tea is typically processed using orthodox methods, resulting in whole, well-shaped leaves that brew to a bright, golden liquor. The tea’s delicate flavor and aroma make it a delightful choice for those who appreciate lighter, more refined teas.

Munnar: The Tea Gardens of Kerala

In the southern state of Kerala, the Munnar region is renowned for its scenic tea estates and high-quality tea. Munnar tea is grown at altitudes ranging from 1,500 to 2,500 meters, where the cool, misty climate and rich soil contribute to its unique flavor profile. Munnar tea is characterized by its bright, brisk taste with hints of fruitiness and a slightly floral aroma.

The tea produced in Munnar is primarily orthodox, with large, well-processed leaves that produce a clean, refreshing cup. The region’s tea estates also focus on sustainable and organic farming practices, contributing to the high quality and purity of the tea. Munnar tea is often enjoyed plain or with a touch of milk, highlighting its natural flavors.

The Diversity of Indian Tea

India’s tea regions each bring their own unique qualities to the table, reflecting the country’s diverse landscapes and climates. From the floral elegance of Darjeeling to the robust strength of Assam, the smoothness of Nilgiri, the crispness of Kangra, and the freshness of Munnar, Indian teas offer a wide range of flavors and experiences.

Understanding these regional specialties provides a deeper appreciation for the artistry and tradition of tea production in India. Each tea variety is a testament to the influence of its environment, culture, and production methods, offering a rich tapestry of flavors for tea enthusiasts to explore and enjoy. Whether you’re a seasoned tea drinker or new to the world of Indian teas, discovering these regional specialties is a journey worth taking, one cup at a time.

[whyassamteaknownasbesttea]

Why Assam Tea is Known as One Of The Best Tea In The World

When we think of exquisite and aromatic teas, the name 'Assam' seldom fails to create an impression. The lush green landscapes of this northeastern state in India are not only a treat for the eyes but also produce some of the finest tea in the world. With its rich history, unique climate, and unparalleled quality, Assam has rightfully earned its place as one of the top tea-producing regions globally.

A Historical Delight:

Assam's tryst with tea can be traced back to the early 19th century when the British introduced tea cultivation in the region. The indigenous variety of tea plant, known as Camellia sinensis var. Assamica, found in abundance in the wild forests of Assam, laid the foundation for the tea industry in the state. Over the years, Assam tea has become synonymous with bold flavor, bright color, and exceptional aroma, captivating tea enthusiasts worldwide.

The Climate Advantage:

The geographical location of Assam plays a crucial role in the unique taste profile of its tea. The state experiences high precipitation levels and a tropical climate, creating the perfect conditions for tea cultivation. The Brahmaputra River, which flows through the region, further enhances the fertility of the soil, providing the tea plants with essential nutrients and minerals. The lush plains and rolling hills of Assam receive ample rainfall, contributing to the robust and malty flavor that distinguishes Assam tea from other varieties.

Superior Quality Assurance:

Assam tea is known for its distinctive strong, brisk, and full-bodied characteristics, making it a favorite choice for breakfast teas and blends. The hand-picking process adopted by Assam tea estates ensures that only the finest and youngest leaves are harvested, leading to superior quality tea production. The estates follow stringent quality control measures to maintain the authenticity and purity of Assam tea, right from cultivation to packaging.

Unique Flavors and Varieties:

Assam's tea estates produce a wide range of tea varieties, catering to diverse preferences of tea connoisseurs. From delicate white teas to robust black teas, Assam offers a spectrum of flavors to tantalize the taste buds. Assam's second flush teas, harvested during the summer months, are highly prized for their golden tips and complex flavor profiles. The floral and sweet notes of Assam green teas and the aromatic richness of Assam orthodox teas further showcase the versatility and quality of Assam's tea offerings.

Global Recognition and Demand:

The superior quality and exquisite taste of Assam tea have garnered international acclaim, establishing a global market for this prized beverage. Assam tea is sought after for its rich color, strong flavor, and invigorating aroma, making it a preferred choice for many tea enthusiasts. The demand for Assam tea continues to grow worldwide, with consumers appreciating its authenticity and unmatched quality.

Sustainable Practices and Ethical Standards:

Assam's tea industry has made significant strides in adopting sustainable practices and maintaining ethical standards in tea cultivation. Many tea estates in Assam are certified organic, ensuring that the tea is free from harmful chemicals and pesticides. The fair trade practices followed by Assam's tea producers contribute to the well-being of tea workers and support the local community, further adding value to Assam tea's global appeal.

Embracing Assam Tea: A Culinary Journey:

Whether enjoyed as a refreshing cup of morning tea or incorporated into gourmet recipes, Assam tea offers a delightful culinary experience. The versatility of Assam tea makes it a perfect choice for brewing classic chai, indulging in afternoon tea rituals, or experimenting with tea-infused dishes and desserts. From traditional methods of tea brewing to modern interpretations, Assam tea lends itself beautifully to diverse culinary creations, inviting tea lovers to savor its intricate flavors and aromas.

Conclusion

In conclusion, Assam stands as a beacon of excellence in the world of tea, with its unparalleled quality, rich heritage, and enchanting flavors. The journey of Assam tea from the verdant estates of northeastern India to teacups around the globe is a testament to the magic and allure of this precious beverage. As we raise a toast to the splendor of Assam tea, let us appreciate its timeless charm and celebrate the legacy of a beverage that continues to captivate hearts and minds with every sip.

[gelassen-in]

What is Darjeeling tea and what makes it unique among other types of tea?

Exploring the Exquisite Darjeeling Tea: Unraveling Its Unique Qualities and Prestige.

Introduction:

Darjeeling tea, often referred to as the "Champagne of Teas," is renowned worldwide for its exquisite flavor, aroma, and distinct characteristics. Originating from the picturesque Darjeeling region nestled in the foothills of the Himalayas in India, this tea holds a special place in the hearts of tea connoisseurs and enthusiasts alike. Its unique qualities, coupled with its rich cultural heritage and centuries-old tradition, make it a beverage of unparalleled elegance and sophistication.

Try some Darjeeling Tea from Gelassen Tea

What is Darjeeling Tea?

Darjeeling tea is a type of black tea that is exclusively grown and harvested in the Darjeeling district of West Bengal, India. It is made from the Camellia sinensis plant, specifically the Camellia sinensis var. sinensis and Camellia sinensis var. assamica cultivars, which thrive in the region's unique terroir. The combination of altitude, soil, climate, and traditional cultivation methods imparts distinctive characteristics to Darjeeling tea, setting it apart from other types of tea.

Unique Characteristics of Darjeeling Tea:

1. Terroir:

Altitude: Darjeeling's tea gardens are situated at elevations ranging from 2,000 to 7,000 feet above sea level. The high altitude, with its cooler temperatures and abundant rainfall, contributes to the tea's delicate flavor profile.

Soil: The soil in Darjeeling is rich in minerals and organic matter, providing essential nutrients to the tea bushes and influencing the tea's taste and aroma.

Climate: Darjeeling experiences a unique combination of tropical monsoon and temperate climates, with distinct seasons such as spring, summer, autumn, and winter. These seasonal variations play a crucial role in the development of different flushes of Darjeeling tea, each with its own flavor profile and characteristics.

2. Tea Cultivars:

Darjeeling tea is primarily produced from the Chinese tea plant (Camellia sinensis var. sinensis) and the Assam tea plant (Camellia sinensis var. assamica). The interplay between these cultivars, along with careful cultivation and selective breeding, results in teas with diverse flavors, ranging from muscatel to floral and fruity notes.

3. Harvesting and Processing:

Darjeeling tea is harvested in distinct flushes or seasons, namely first flush, second flush, monsoon flush, and autumn flush. Each flush has its own unique characteristics, influenced by factors such as weather conditions, temperature, and rainfall.

The tea leaves are plucked by hand, ensuring the selection of only the youngest and most tender leaves, which are prized for their flavor and aroma.

The processing methods employed in Darjeeling tea production, including withering, rolling, oxidation, and drying, are carefully controlled to preserve the tea's delicate nuances and flavors.

4. Flavor Profile:

Darjeeling tea is celebrated for its complex flavor profile, which often includes floral, muscatel, fruity, and nutty notes. The tea exhibits a delicate balance of sweetness, astringency, and briskness, with a lingering finish that tantalizes the palate.

The first flush Darjeeling teas, harvested in spring, are characterized by their light, floral aroma and bright, delicate flavor. Second flush teas, harvested in late spring to early summer, are known for their muscatel flavor, full body, and amber liquor. Autumn flush teas tend to be milder in flavor, with a slightly nutty or woody character.

5. Prestige and Cultural Significance:

Darjeeling tea holds a prestigious status in the global tea market, revered for its unparalleled quality and unique characteristics.

The tea industry in Darjeeling has a rich cultural heritage, with a tradition dating back to the mid-19th century when the British established tea plantations in the region. Today, Darjeeling tea is protected under Geographical Indication (GI) status, ensuring its authenticity and safeguarding its reputation in the international market.

Conclusion:

In conclusion, Darjeeling tea stands as a testament to the artistry, craftsmanship, and natural bounty of the Darjeeling region. Its unique terroir, coupled with centuries of tradition and expertise, gives rise to a tea of unparalleled elegance and sophistication. From its delicate flavor profile to its cultural significance, Darjeeling tea continues to captivate tea enthusiasts worldwide, offering a sensory journey like no other.

[shivanidwivedi]

Grab Your Cup of Assam Black Tea and Enjoy the Flavors of India

India is well-known for having various tea plantations across the country. The tea leaves and buds from each region have a distinct taste, flavor, texture, color, and strength. The tea plantations in Assam are among the best and famous for their rich golden color. 

The climatic conditions make it possible to harvest the tea leaves twice a year. The harvests are called first flush and second flush. Our Assam best tea contains premium second flush (summer flush) black tea leaves harvested mid-May. This tea is also called tippy, as the leaves have golden tips from being exposed to the summer sun. The brew from second flush black tea is darker and sweeter, reminding us of the beauty of summer. 

What Makes Assam Tea Special

Assam tea comes from the plant Camellia sinensis var assamica, native to the region. It is different from the tea plants in other regions like Darjeeling, Nilgiri, etc. The higher caffeine content makes it a perfect choice for breakfast and day-time consumption. The climate in the valley of the Brahmaputra River produces warm temperatures and higher humidity, resulting in greater taste and yield. Don’t be surprised to detect a subtle hint of earthiness or smokiness in Assam Black Tea. 

The leaves are harvested, dried, and oxidized (also called fermentation), where they are exposed to oxygen in a temperature-controlled environment. This changes the chemical composition of the leaves to bring out the malty flavor, rich color, and mouthwatering aroma. The intact leaves are of higher quality. These are carefully vacuum-sealed in neat packages while the broken leaves and leftover dust are used elsewhere. 

Assam tea is easy to make. The lovely golden-hued leaves take less time to brew. You can leave them a minute or two longer for a stronger and bitter flavor. 

Enjoy Assam tea's full-bodied strength and malty nuttiness in each cup. Buy Assam tea online on our website to get the vacuum-sealed package delivered to your doorstep. 

About the Company

VAHDAM India is a premium brand in the Indian tea industry with customers from around the globe. We have access to more than 150 tea plantations and small individual farms in Assam, Darjeeling, Nilgiri, Kangra, and Sikkim to choose the best and handpicked tea leaves and process them in our state-of-the-art unit in New Delhi. 

Place your order today to enjoy the freshness of Assam’s best tea in every sip. 

[greenandwatts]

Where does Tea come from & how is it graded?

Tea was reportedly created over 5,000 years ago in China. The tea comes from the  Camellia Sinensis plant (a species of Evergreen) which is native to China but also grown in other parts of the world. So Tea is now grown in several Asian countries. Rooibos is grown in Africa and Yerba Mate in South America. These do not come from the Camellia Sinensis plant and are considered tisanes or herbal drinks even though they are called tea.

Now most tea plants have a growth period in warmer months and a dormant period during the winter. Teas are typically harvested at least once or twice a year. The first harvest (first flush) is during the spring and the second harvest (second flush) is during the summer and so on.  In cooler conditions at higher elevations, harvesting seasons can change.

Tea’s quality and taste is influenced by both the environment and how and when the tea is processed. Tea plants typically grow best in acidic soil and regions with heavy rainfall (around 40 inches per year), however they can be grown anywhere from sea level to altitudes as high as 1.3 miles above sea level. That means these processes have a direct effect on the market price.

Processing

Tea is typically handpicked so as not to damage the leaf. This can be an expensive process. So growers keep the plants in the early stage of growth by constantly pruning and picking buds and leaves from the top of the plant. Once a bud is picked or a leaf is cut, it will began to oxidize so when enough leaves are gathered, they are taken directly to the factory for processing. 

What is oxidation?  The best way that I know to describe oxidation for tea is this, for instance; When oxygen or air reaches the freshly cut stem or bud of the leaf, it will start to “brown” like an apple or banana.  The Collins dictionary describes oxidation as a process in which a chemical substance changes because of the addition of oxygen.

The Four Main Types

Although teas come in many different varieties, there are four main types white, black, green and oolong tea. To clarify, all tea comes from the same type of plant. THowever, the specific variety of the plant and the way it is processed and oxidized will determine which tea is made.

White and Black Tea

White tea is made using the first buds and young leaves of the Camellia sinensis plant and they are usually only plucked once a year. The little buds that form are covered with little silver hairs so that make the young leaves appear white. The leaves are steamed or fried to stop oxidation and then dried. It is the least processed of teas and has a high concentrations of catechins which are present in fresh tea leaves. The buds can also be shielded from sunlight to reduce chlorophyll production.

Black tea is made using whole leaves that are cut and allowed to wither.  Withering occurs when a leaf is cut.  It is the natural process of wilting.  So controlled withering caused reduced moisture or water in the leaf. Then the leaves are set aside to dry and continue to oxidize. This causes the chemical composition of the leaf to change. The longer the leaves are allowed to oxidize, the darker the leaves will be. A lengthy oxidation process is what gives black tea its distinct, bold flavor.

Green and Oolong Tea

Green tea begins in the same way as black tea but the amount of time allowed for oxidation is different, which gives you drastically different results. The leaves are sometimes only allowed to wither slightly.  They are then either pan-fired, oven-dried or steamed to prevent further oxidation. These leaves keep their green color and produce a lighter, more grassy taste.

Oolong tea is made using buds at the top mature bushes. They can be harvested 3 or 4 times a year and quality varies depending on the season. Spring and autumn flusher are higher quality that summer flushes. Leaves picked during early spring are generally considered to have the highest quality. The most exotic Oolong tea, Champagne Oolong, uses younger leaves consisting of one-bud-and-two-leaf. The Harvesting is similar to green and white tea.

How is Tea Graded?

 This can be a bit confusing. Just remember that typically only black tea is graded (and not all brands) and there is no one universal system. It is commonly used in loose-leaf tea by retailers who specialize in British and other Western tea cultures.  So grades can very based on processing and even manufacturing because tea grades are designated by the producers.

For example in Japan grading is ranked downwards: Extra Choicest, Choicest, Choice, Finest, Fine, Good Medium, Medium, Good Common, Common, Nubs, to Fannings and Dust. While in China, teas are usually graded by number, with one being the highest or best grade, all the way down to 9. This is also based on the shape and style of the leaf as well as how it is processed.

The most widely-used grading terms are the ones applied to teas produced in places like India, Sri Lanka, Africa, Indonesia, Malaysia, South America and Europe. That being said, typically the higher the grade and the better the quality, the better the price.

Whole leaf tea

Whole leaf tea refers to tea that has not been broken or torn during production. So sizes and shape of the leaf varies widely, so this determines both the types of leaves used and how it is processed. As a result this will affect pricing.

SFTGFOP1 – Special Finest Tippy Golden Flowery Orange Pekoe – Grade 1 – Usually the highest grade of tea for sale. Typically Darjeelings from India or teas from Assam, Nepal or other regions in that area

SFTGFOP – Special Finest Tippy Golden Flowery Orange Pekoe

FTGFOP1 – Fine/Finest Tippy Golden Flowery Orange Pekoe Grade 1

FTGFOP – Fine/Finest Tippy Golden Flowery Orange Pekoe

TGFOP1 – Tippy Golden Flowery Orange Pekoe Grade One

TGFOP – Tippy Golden Flowery Orange Pekoe – These teas and above are usually only produced in Assam, Darjeeling, and surrounding Himalayan regions, uncommonly in Yunnan province. This grade is common in Assam and Darjeeling teas.

GFOP – Golden Flowery Orange Pekoe – This grade usually has a larger portion of the tip. This grade is common among African teas, especially Kenyan teas.

FOP – Flowery Orange Pekoe

OP – Orange Pekoe – This is the most common grade of black tea. So it is considered a “medium” grade tea and if you find “Orange Pekoe” on a teabags, they are usually broken, fannings, and or dust.

OPA – Orange Pekoe A, A long-leaf tea most common in Ceylon black tea, and typically sold in Russian and Middle Eastern cultures.

FP – Flowery Pekoe

P – Pekoe

S – Souchong

Broken-leaf tea

 Broken-leaf means the tea has been torn or broken into recognizable sizes.

BOP1 – Broken Orange Pekoe One

GFBOP – Golden Flowery Broken Orange Pekoe

TGFBOP – Tippy Golden Flowery Broken Orange Pekoe

TGFBOP1 – Tippy Golden Flowery Broken Orange Pekoe Grade One

BS – Broken Souchong

BPS – Broken Pekoe Souchong

GBOP – Golden Broken Orange Pekoe FBOP – Flowery Broken Orange Pekoe

BOP – Broken Orange Pekoe – A standard grade of broken-leaf tea

 Fannings

These are finely-broken pieces of the leaf that still have a recognizable coarse texture. As a result, Fannings and Dust are typically used in most tea bags.

FBOPF – Flowery Broken Orange Pekoe

Fannings Extra Special – This is the highest grade of fannings and usually occurring in Ceylon teas.

FBOPF – Flowery Broken Orange Pekoe Fannings

TBOPF – Tippy Broken Orange Pekoe Fannings – A rarely used grade. A high grade of fannings, higher in tips, but more broken than FBOPF.

BOPF – Broken Orange Pekoe Fannings

FOF – Flowery Orange Fannings

GOF – Golden Orange Fannings

Dust

Dust is a fine powder, so it is much finer than fannings, however it is made of tea particles left over from producing higher grades. (This does not include Matchas)

OPD – Orange Pekoe Dust

BOPD – Broken Orange Pekoe Dust

BOPFD – Broken Orange Pekoe Fine Dust

FD – Fine Dust

D-A – Dust A

Spl. D – Special Dust

GD – Golden Dust

OD – Orthodox Dust

Size, quality and positioning are also important when plucking aleaf or bud from the plant. Therefore if we were to start at the very tip, then this is the type of tea that we would want to process:

Tip – Flowery Orange Pekoe Second Leaf – Orange Pekoe Third Leaf – Pekoe Fourth Leaf – Pekoe Souchong Fifth Leaf – Souchong Sixth Leaf – Congou Seventh Leaf – Bohea

This is taken from a Chinese sliding scale and Souchong, Congou, and Bohea are generally Chinese black teas.

So typically older and larger leaves have a more distinguished taste. Whereas, your much younger leaves are very delicate and floral. Most importantly this gives you the ability to create a multitude of taste.

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[maharanichai]

ASSAM TEAS AND THEIR SEASONS

Assam tea is known as the best black tea available. This comes from the unique combination of natural soil and climate of this particular region that is disposed off to black teas. Assam tea from Maharani Chai, the best tea brand in India is known for their bold, brisk and robust flavors that produce bright liquids. This is by far the most popular option for anyone who is a die-hard fan of black tea.

There are varieties of black tea and the term ‘flush’ is used to differentiate between different variants. The term flush refers to the different seasons during which the tea is plucked and manufactured. Assam tea has three flushes in a regular season.

-          The Assam Spring Flush largely called the First Flush

-          The Assam Summer Flush known as the Second Flush

-          The Assam Autumn Flush or The Third Flush

The leaves on a tea bush are flushed and this process is called leaf flushing. When spring brings in rains, usually during the period of March, the bushes start putting out the flushes. It could be said that they are ‘flush with the leaves’.

The first flush tea is the first tea harvested in spring, or even late winter. Tea harvesting usually stops before winter, making a waiting period very long. First Flush teas are harvested from late March until end of April. These teas have low shelf life as they are the first crop of the season. When these crops are harvested, spring has just arrived and sky is getting clearer and land has just begun to receive sunshine. The tea lovers are quite excited for the first flush as it has a very delicate and fresh flavor. But this tea needs to be consumed in a very short span of time to retain the best experience as it loses its texture and taste with time.

The second flush season last a bit longer as tea is harvested from the beginning of May until the monsoons arrive. They are the best crops with over 2 years of shelf life, all while maintaining its freshness and quality. These second crops are a result of good soil and light downpours in-between, resulting in the best crops as second flush teas.  

The tea gardens of Maharani Chai harvest one of the best Assam teas in the region. Being a pioneer in their field for more than 60 years, they have been effortlessly labelled as the best tea brand in India. Excellence in quality is our company’s moto and with the launch of our website www.maharanichai.in, this excellence from the best tea brand in Uttar Pradesh, best tea brand in Madhya Pradesh, best tea brand in Uttarakhand, is set to reach your doorstep with our pan India delivery. Happy Shopping!! Happy Sipping!!

[octaviustea]

Assam Second Flush Black Tea Loose Leaf In Kraft Box

Black Tea Loose Leaf - A connoisseur’s delight that stirs up a decadent amber cup of tea. Made from choicest handpicked summer leaf buds, sourced fresh from the best tea gardens of Assam.This robust, full-bodied & bold single-origin tea gives an amazing tea drinking experience making the perfect brew to energize and give a boost to your mornings.

[jayshreetea]

Buy the original Assam Nahorhabi Second Flush Clonal Special Black Tea. Enjoy this full-bodied aromatic coppery bright summer tea now!

[rujanitea]

Rujani Tea's award-winning Gold Tea is a favourite amongst many customers, as well as amongst many of the Rujani team members⠀ •⠀ Boroon @viewingroomb says "it has the right balance between the flavour profile of an Assam black tea, and the aromatics of a second flush Darjeeling tea. Great to make a refreshing gin cocktail with, for the spring and summer months."⠀ •⠀ Boroon loves his gin and tonic and makes a mean gin-tea-cocktail to boot - watch his upcoming Insta reel for his latest cocktail using Rujani Gold (at Melbourne, Victoria, Australia) https://www.instagram.com/p/CGMkGNigGOD/?igshid=lb1zqov33eeq

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CURCUMIN TEA - DAILY DETOX TEA

Impact of alcohol on your body begins as soon as alcohol touches your tongue and its smell hits your nose. Drinking a glass of alcohol may cause a little damage to your overall health. But a glass of alcohol occasionally can become a habit which may further become an addiction of a level of multiple glasses per day. This addiction can get you in hard time.

Dangerous effects of alcohol may begin within thirty seconds as alcohol races into your brain. Alcohol can slow down the chemicals and pathways in the cells of your brain which are used to transfer messages. This is the reason for altered mood, slowed down reflexes, imbalance while walking within few minutes of heavy drinking. You are not able to retain things in your long term memory. Heavy and persistent consumption of alcohol can affect the way your brain looks and works. An increased amount of alcohol going inside your body can actually shrink your brain which makes it harder for your brain to think, learn, and remember things in general. It also affects the capability of your brain to regulate body temperature and control your movements. You might doze off easily after drinking alcohol but in actual terms, the sleep you get is often not refreshing. This happens because your each system of your body is busy processing alcohol and you may get to see nightmares and vivid dreams. The number of trips to bathroom will increase which will be responsible for waking you more often during sleep and causing disturbance.

As alcohol also irritates the lining of your stomach and affects the flow of your digestive juices, you may end up vomiting when a lot of alcohol and acid mix up. Long term drinkers can develop painful ulcers in their stomach and high levels of stomach juices do not let them feel hungry. This is why they are unable to get the required nutrients. Hard drinking can also lead to diarrhoea, relaxes the sphincter muscles of oesophagus which lets the stomach acid to backflow in the food pipe leading to heartburn.

Since your liver stays busy processing the alcohol that you drank the previous night, it did not release enough sugar into your blood which brings weakness and shakes. Your body also gets dehydrated which makes your blood vessels expand causing headache and hangover. Chronic drinking sets a base for liver disease to develop. Liver is the organ of your body which breaks down most of the alcohol in your body and is forced to handle a lot of toxins in the process. This is the reason heavy drinking makes your liver fatty and thicker. There is a build up of fibrous tissue on your liver. When liver develops fibrous tissue on itself, there is restriction of blood flow to the cells of liver. This can lead to scarring of liver which further can cause a dangerous liver disease called liver cirrhosis. Risk of development of liver disease or damage to liver due to alcohol is higher in women as compared to men. This is because women’s bodies are likely to absorb more alcohol and need longer periods to process it.

Alcohol also disrupts the process of formation of insulin by pancreas which increases the risk of alcoholics to suffer from diabetes and pancreatic cancer. Years of alcoholism can also literally wear your heart out by jumbling the electric signals responsible for keeping your heart’s rhythm steady. Other complications of circulatory system due to alcohol include high blood pressure, difficulty in pumping blood through the body, stroke, heart attack, heart disease, and heart failure. You may be surprised to know that your recent cold and cough may be a result of your multiple glasses of alcohol. Alcohol poses as speed breakers in functioning of your immune system. Bodies of chronic drinkers are unable to make adequate white blood cells and therefore, they are more likely to suffer from illnesses like pneumonia and tuberculosis.

The hormone changes that are triggered by alcohol can prevent formation of new bone cells and weakens the existing bone structure. Also, alcoholics will have lower muscle mass and less muscular strength. Men who drink too much regularly are more likely to suffer from erectile dysfunction. In case of women, heavy drinking can interfere with monthly period cycle and raises the risk of infertility.

In order to minimize the damage caused by alcohol to your body, Preserva Wellness has designed two Ayurvedic herbal products which also give the daily doses of oral curcumin supplementation to human bodies:

Rescuer of the Liver- Platimore Juice:

Being an exclusive combination of aloevera pulp, papaya leaf extract, giloy, mandukaparni extract, Tulsi, and curcumin from turmeric; this ayurvedic herbal product is capable of purifying blood and reducing chances of fatty liver. Aloevera helps the liver in neutralizing toxins produced due to alcohol. It also provides a soothing effect to the digestive tract and thereby minimizes irritation caused by alcohol to the lining of stomach and intestine. Papaya leaf extract in this curcumin supplement helps in cleansing liver and reaching the stage of cirrhosis. Giloy helps in correcting the liver metabolism which constantly remains threatened due to the effects of alcohol. In addition to being protective to liver, mandukaparni also strengthens the immune system and prevents you from regular cough and cold due to regular alcohol consumption. Phytonutrients, essential oils, vitamins A and C, and antioxidants in Tulsi extract prevent the liver from damage caused by toxins, germs, and free radicals which find easier to attack when alcohol is consumed. Curcumin in the Platimore Juice is anti inflammatory, anti microbial and immune system enhancer in nature and thus not only prevents the liver from ill effects of alcohol but the rest of the body too including digestive tract, kidneys and brain.

An Herbal Curcumin Tea to Expel Toxins- Daily Detox Tea:

Even if you drink alcohol occasionally, you cannot afford not detoxifying your body for staying healthy. Daily Detox Tea is a curcumin tea blended with multiple herbs and can be consumed throughout the year unlike a simple turmeric tea. In summers, a simple turmeric tea can generate a lot of heat in your body. Each of the ingredients in the Daily Detox Tea including Assam green tea, Tulsi, fennel, ginger, Ashwagandha, fenugreek, lemon fruit, and curcumin assists every organ of the excretory system to flush out alcohol and its associated toxins as soon as possible. Due to this, bad effects of toxins associated with alcohol and its metabolism are minimized and alcoholics remain prevented from serious liver and kidney diseases. Hit alcohol with Platimore Juice and Daily Detox Tea before alcohol hits your well-being!

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