Organic Darjeeling black tea
Sophisticated flavour with fruity notes - First flush FTGFOP
Nothing But Plants® POWDER
Description: Organic Darjeeling black tea
Discover the exceptional properties of TEA with the new powder range from our new brand POWDER Nothing But Plants® range!
This product range offers an innovative concept: an alternative way of consuming dietary supplements and healthier foods – in milkshakes, salads or mixed with your favourite foods.
The extraordinary quality of the ‘Champagne of Teas’! (1)
Powder’s Organic Darjeeling tea is obtained from the ‘First Flush’ with the highest quality classification: the FTGFOP (Finest Tippy Golden Flowery Orange Pekoe).
Its whole leaves have a distinctive brightness, a fragrant aroma and a special flavour with touches of apricots, peaches, muscat grapes and toasted nuts (1).
POWDER’s Organic Darjeeling tea is a complex and sophisticated tea with excellent stimulating and antioxidant properties.
Tea (Camellia sinensis (L.) Kuntze) is a perennial plant early from China, and grows up to 9 m in its wild form (2). When the plant reaches 4-5 years of age, the first harvest of its leaves and buds takes place. Harvest periods depend on the climate and region (2).
Tea varieties are distinguished by their leaves and colour (green, white, black, oolong, Pu’er), which depend on how they are processed.
Darjeeling tea is a black tea obtained through several steps. First, the majority of the collected leaves are allowed to wither and dry in drums or drying racks. The leaves are then rolled, where under pressure the leaf releases its polyphenol oxidase enzyme, causing the process of oxidation and fermentation. Finally, the leaves are allowed to dry with hot air at a temperature over 80 ºC to deactivate the enzyme. During this step, the substances that give black tea its distinctive, so the colour and the aroma are produced (2).
Darjeeling teas are sold according to ‘flush’ (harvest season). There are four collections, between mid-March and November. The First Flush, in spring, gives the best leaf (1). The quality of the tea is also evaluated according to its origin (Darjeeling, Assam, Ceylon, Kenya etc.) and leaf size (whole leaf, broken leaf and dust).
POWDER’s Organic Darjeeling tea has the highest quality grade: Finest Tippy Golden Flowery Orange Pekoe (FTGFOP) (3,4).
Tea is the most widely consumed drink the world, much more than coffee (5).
The tea shrub has been cultivated in China and Japan since ancient times (2). Then it spread to India, then to Europe and Russia, arriving in the New World in the late 17th Century. Kenya is now the largest exporter, but there are plantations also in Pakistan, Sri Lanka, Indonesia, and in Taiwan etc. (2, 6).
Darjeeling tea come from the Indian district, which has the same name, and it belongs to the sinensis tea variety. The variety native to India is assamica (with longer, brighter and thicker leaves) (1,2), but the sinensis variety (with smaller leaves) was exported by British and the British East India Company, and was cultivated for the first time in the Darjeeling district around 1850 (7).
Nowadays, is sold a mixture of both varieties, 75% sinensis and 25% assamica (8).
COMPOSITION AND BENEFITS
Tea has always been considered a healthy drink, widely consumed since 3000 b.C (9). Although its low nutritional value; this tea is refreshing, diuretic, astringent, and produces a feeling of well-being and offers many beneficial properties for the body (5).
Rich in polyphenols (catechins and flavonoids), tea is antioxidant, anti-inflammatory, anti-allergenic and antimicrobial (9,10). Numerous experimental and epidemiological studies have demonstrated the anticancer effect of polyphenols (6), which also appear to reduce the mutagenicity of different types of carcinogens (11).
A cup of tea contains 30-60 mg of caffeine (9). When combined with other molecules, it is known as theine, its main alkaloid with stimulating properties, antisoporific action (reduces fatigue and improves mood) and ergogenic effect (increases capacity for physical exercise) (5, 10).
Black tea has more compounds than green tea, due to the oxidation process that occurs during fermentation (12). Its theaflavins (isoflavonoids polymerised during fermentation) are responsible for the bitterness and astringency of black tea (5, 10, 12).Black tea’s antioxidants are known for their hypolipolemic and cardioprotective properties: a recent clinical trial found that 5 cups of black tea per day reduced LDL and cholesterol in adults (9, 11).
Darjeeling black tea can be taken as an infusion. To prepare a cup, pour 200 ml of water at 100 ºC over 2.6 g of Darjeeling tea (approximately one teaspoon) and infuse for 2-4 minutes.
It is recommended that first flush Darjeeling teas are taken only infused in water, without milk, as is done with those from the second flush (8).
- Koehler J. (2015). Darjeeling: A History of the World’s Greatest Tea. Bloomsbury Publishing Plc.
- Belitz, H. D.,& Grosch, W. Food Chemistry. 1999.
- Compendium of Guidelines for Tea (Camellia sinensis). Tea & herbal infusions europe.European Tea Committee (ETC) and European Herbal Infusions Association (EHIA)
- Hall, N. (2000). The tea industry. Elsevier.
- Serra, B. I., & Lluís, J. (2001). Gran enciclopedia de las plantas medicinales: medicina natural del tercer milenio/Josep Lluís Berdonces I Serra (No. C 615.321 B47 [19--].).
- Preedy, V. R.(Ed.). (2012). Tea in health anddisease prevention. Academic Press.
- Besky, S. (2014). The Darjeeling distinction: Labor and justice on fair-trade tea plantations in India (Vol. 47). Univ of California Press.
- Battle, W.(2017). The World Tea Encyclopaedia: The world of tea explored and explained from bush to brew. Troubador Publishing Ltd.
- Sharangi, A. B. (2009). Medicinal and therapeutic potentialities of tea (Camellia sinensis L.)–A review. Food Research International, 42(5), 529-535.
- Vanaclocha, B. V.,& Folcara, S. C. (Eds.). (2003). Fitoterapia: vademécum de prescripción (Vol. 12). Barcelona: Masson.
- Jain, N. K.,Siddiqi, M., & Weisburger, J. H. (Eds.). (2006). Protective effects of tea on human health(Vol. 2). CABI.
- Hamilton-Miller, J. M. (1995). Antimicrobial properties of tea (Camellia sinensis L.). Antimicrobial agents and chemotherapy, 39(11), 2375.
Ingredients: Organic Darjeeling black tea Consulting batch information
Organic Darjeeling black tea (FTGFOP 1* First Flush Blend) (Camellia sinensis (L.) Kuntze).
**FTGFOP 1 : Finest Tippy Golden Flowery Orange Pekoe.
This product does not contain allergens (in accordance with Regulation (EU) No 1169/2011) nor genetically modified organisms.
Use: Organic Darjeeling black tea Consulting batch information
Darjeeling black tea can be taken as an infusion. To prepare a cup, pour 200 ml of water at 100 ºC over 2.6 g of tea and infuse for 2-4 minutes.
Store in a cool dry place away from sunlight.
Quality: Organic Darjeeling black tea Consulting batch information
FABRICATION AND GUARANTEE:
This food is manufactured under a GMP-compliant. GMPs are the Good Manufacturing Practice guidelines for the European food industry.