Tea originated in China, as legend has it, 5,000 years ago, yet it was Ceylon (now Sri
Lanka) that made tea famous in the 19th and 20th Centuries, as the tea that was used by
almost every major tea brand. Ceylon Tea is prized for its quality which is without
parallel, and its variety which is unmatched for a small island boasting dramatically
different teas in different parts of its tea growing regions.
In assessing the value of Ceylon tea, some of the properties which tea experts take into
consideration are appearance of the made tea, colour of the infused leaf, as well as
colour, strength, quality, aroma and flavour of the brewed liquor. The ultimate criterion of
a ‘good quality’ tea is however the subjective assessment of expert professional tea
tasters.

Distinguishing itself as the ‘Best in Class’ producer of tea, with a well documented
heritage in tea, Ceylon, or Sri Lanka stands out amongst tea producers. The Low Grown
teas produced in Sri Lanka below 2000-ft sea level, are known for their superior leaf
appearance, highly valued in the Middle East, the coppery ‘infused leaf’ and its strong &
reddish brewed liquor. Sri Lankan low growns are prized for their appearance -’uniformly
black’, true to grade and devoid of fibre and extraneous matter. The High Growns, above
4000-ft sea level, on the other hand are known for their bright, coloury, brisk and
aromatic liquors. High grown Ceylon teas do not share the dense, black colour of the
quality low grown leaf being browner in leaf appearance, but have unsurpassed liquors
ranging from light, bright golden colour to deep red.

In Ceylon, particular emphasis is laid on the quality of tea, and this is determined by a
complex of parameters, the correct balance of which is the quintessence of tea
character. The appearance of the leaf (dry leaf after processing) is determined by the
content of chlorophyll in the young and tender leaves of the tea shoot. The relative
amounts of the polyphenols present in tea, the polyphenol oxidase (enzyme), the
theaflavins, thearubigins, caffeine, essential oils, sugars, amino acids in the bud and the
first two tender leaves will all contribute to the quality of the brewed liquor in a positive
way. Hence the importance of traditional and disciplined picking of teas in Ceylon. The
best raw material handled under poor conditions of manufacture would produce a poor
quality tea. It is through attention to detail in field practices as well as in manufacture,
that Sri Lanka retains its position as the Best in Class’ producer of Quality Tea,
considered by the Technical Committee of the ISO as the cleanest tea in the world.

Caffeine from natural sources has been consumed and enjoyed by humans throughout
the world for centuries. The widespread natural occurrence of caffeine in a variety of
plants undoubtedly played a major role in the long-standing popularity of caffeine
incorporated products, especially the beverages. The human body requires a certain amount of caffeine and research indicates that up to 10 – 12 cups of tea daily will not have any detrimental effect on the
body. The species or the variety of the tea plant determines content of caffeine in
tea, as it is a genetic feature. Camellia Sinensis, the variety that is grown in Sri
Lanka has caffeine levels of approximately 2.5 – 4%. However the distribution of
caffeine in the plant depends on the part of the plant it is derived from.

For example:

• Bud 4.70 %
• First leaf 4.20 %
• Second Leaf 3.50 %
• Third Leaf 2.90 %
• Upper stem 2.50 %
• Lower stem 1.40 %

Both tea and coffee contain the methylated xanthines, caffeine, theophylline and
theobromine. Brewed coffee is said to have the highest caffeine content among those
dietary items containing caffeine- approx. 100 mg per cup. A 300-ml bottle of cola has
30- 60-mg caffeine and approx. 37-mg caffeine is there in 56g dark chocolate bar. There
are a wide variety of drug products that contain caffeine- typically 200 mg per tablet or
capsule (pharmacologically active dose of caffeine). A cup of tea has approx. 28 –44 mg
caffeine- (FDA 1980).

The quantity of caffeine in tea, on dry solids basis, is more than the quantity of caffeine
in an equal weight of dried coffee beans. However, as a result of getting more cups of
tea from a unit quantity of black tea than from an equal quantity of ground coffee beans,
the quantity of caffeine per cup of tea is less than the caffeine in an equal cup of coffee.
Excessive caffeine is said to have adverse effects on the human system and brewed tea
has only half the caffeine levels in brewed coffee. However, it is important to note that
research proves that the presence of caffeine in tea does not produce unhealthy results
due to its combination with tea polyphenols.

The Food Guide to healthy eating recommends caffeine consumption in
moderation. According to the current findings for most people an intake of
caffeine up to 400-450 mg per day does not increase the risk of heart disease,
hypertension or have an adverse effect on pregnancy or the foetus. This level of
caffeine is equivalent to approximately 10 to 12 cups (170 ml) of tea per day.
As explained by Prof. T. W. Wickremanayake (Ph D Glasgow, Visiting Research Fellow
Glasgow, Wisconsin and California) the pharmacologically active dose of caffeine is 200
mg and the acute fatal dose is about 10,000 mg. Those who drink more than 5 cups of
coffee or 9 cups of tea are regularly consuming 5% of the fatal dose. The T 1/2 of
caffeine is about 3 hr. It is excreted quickly in urine as 1-methyl uric acid.
Prof. Wickramanayake also states the following. “There is a positive association
between Myocardial infarction and heavy coffee consumption, whereas the
correlation between infarction and heavy tea drinking is negative. In rats and
rabbits maintained on atherogenic diets, caffeine increases serum lipid
concentrations and therefore the incidence of atherosclerosis.

Coffee has the same action but not decaffeinated coffee. Tea has the opposite effect to caffeine
alone or caffeine in coffee. Similar results have been reported in a study of human subjects with and without heart ailments. Russian scientists have demonstrated that a course of tea consumption improved the condition of atherosclerotic patients. The alleged adverse effects of caffeine are apparently
eliminated in tea either by a modification of its activity by other constituents, or by
the opposing action of some anti-atherosclerotic constituent.”

Green tea, as well as Oolong tea & Black tea, are produced from the herb Camellia
Sinensis. They all contain the same amount of caffeine. Caffeine content in a cup of tea
is 2.5% to 4%, which is about a third of that in coffee. It is claimed that 80% of the
caffeine in tea remains unabsorbed by the human body.

From the above you would realise that Green tea, Oolong tea & Black tea may
taste different but the caffeine content is the same.

Taste, colour and mouth feel depend on the interaction between the two main
components of tea, polyphenols and caffeine. Each component is astringent on its own,
but as a complex the astringent character is reduced. Water is known to contain dissolved gases absorbed from the air. Carbon dioxide (CO2) gas that is present in water affects the acidity. Acidity of water plays a critical roll in the ionization of tea polyphenols and it contributes to the stability of the above complex.
CO2 in water is gradually released during the boiling process. Re-boiling will in fact
further reduce CO2 levels, resulting in a decrease in the acidity. As mentioned above this
will affect the caffeine and polyphenol complexion, and bring about changes in the colour
as well as the character of the brew.

Twice boiled water will therefore affect the taste of a good tea and hence our request
that only freshly boiled water is used for brewing Dilmah tea.

Questions surrounding caffeine intake and risk of miscarriage and health of the
foetus continue to be raised by pregnant women. A study published in the journal of American Medical Association found no evidence that moderate caffeine use increases the risk of spontaneous abortions,
growth retention or account for other factors. Another seven-year epidemiological
study on 1,500 women examined the effect of caffeine, during pregnancy as well
as on subsequent child development.
Caffeine consumption equivalent to approximately 3 ½ to 5 cups of tea per day
had no effect on birth weight, birth length and head circumference of the baby. A
follow-up examinations at age’s eight months, four and seven years also revealed
no effect of caffeine consumption on the child’s motor development or
intelligence.

A number of factors influence the metabolism of caffeine and the individual’s
response to caffeine indigestion. These include pregnancy, age, sex, body
weight, diet, exercise, and stress smoking and alcohol consumption.
Pregnancy hampers caffeine metabolism. For example, in non pregnant women
the break-down of half of the caffeine takes an average of 2.5 – 4.5 hours, 7 hours
during mid-pregnancy and 10.5 during the last few weeks of pregnancy. As
caffeine retention is longer during pregnancy, women sensitive to caffeine may be
affected. As a result a moderate consumption of approximately 3-4 cups a day, is
recommended for women during pregnancy.

For teas to be labelled decaffeinated, the caffeine content should not exceed
0.4% by dry weight, which is equivalent to approximately 4 mg of caffeine per 170
ml serving. The process of decaffeination extracts the caffeine in tea. The current
commercially available methods for decaffeinating black tea are solvent based
extraction using ethyl acetate or methylene chloride, and extraction using
supercritical (solid) carbon dioxide. All three methods extract caffeine with
minimum effect to the quality of tea.

Tannins or tannic acid are not present in tea. Tea polyphenols were formerly
referred to as tannins or tannic acids due to the similarities in the chemical
structure. This has left many misguided notions about the effect of tea upon the
human digestive system. Chemists generally group compounds into ‘families’ on
account of common features in the synthesis of the molecules. For example both
strychnine and morphine are alkaloids and have common structural features but
the action on the human body is different. Strychnine is a powerful stimulant and
morphine a powerful hypnotic.

Vegetable tannins are a large chemical family and some of them are loosely
called tannic acids. These compounds possess the property of hardening animal
tissues and turning hide into leather. Tea polyphenols on the other hand are
called catechins, theaflavins and thearubigens, and are responsible for many of
the health benefits associated with tea. Such as anti-hypercholestemic action,
anti-hyperglycemic action, fat reduction action, anti-hypertensive action, anticancer
action and many other health promoting effects. Current scientific
literature points to the fact that tea polyphenols are biochemically very different to
tannins.

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 thearubigens 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 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.

Although concerns have been expressed about consumption of iron, existing
research and dietary knowledge indicate that tea is not likely to cause health risk,
in individuals consuming a typically Western diet.

Dietary iron exists in two forms, heme iron (derived from animal) and non-heme
iron (found in plants). The body better absorbs heme iron than non-heme iron.
Between 15-35% of heme iron is absorbed, while 2-20% is absorbed of nonheme
iron. Non-heme iron is generally modified by other dietary components.

Certain components in grain, fruit and vegetables as well as polyphenols in tea
reduce the availability of iron to the body. However, studies have shown that tea
only decreases iron absorption when it is consumed simultaneously with food
containing non-heme iron. Tea drinking between meals has no effect on iron
absorption.

Moreover the ability of tea polyphenols to decrease iron absorption is reduced by
the presence of other dietary constituents particular ascorbic acid (known to
increase absorption of non-heme iron) and milk.

Antioxidants are components which help to protect cells from harmful “free
radicals”, known as oxidants. Free radicals occur naturally in the body as a byproduct
of the respiration process and can bring about cell damage. Antioxidantshelp to prevent this cell damage, which can contribute to ageing and a number of chronic diseases, including cancer and heart disease and strokes.

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 thearubugins 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.

Polyphenols, particularly those called Flavonoids are strong antioxidants.
Flavonoids include Catechins (green tea flavonoids), theaflavins and
thearubingins (black tea flavonoids) and are mainly responsible for the beneficial
effects of tea.

Research conducted at the University of Newcastle shows that drinking tea could help
improve memory and also slow the development of Alzheimer’s disease.
The functioning of the brain cholinergic system, which is involved in attention and
memory declines during normal aging and is further affected in Alzheimer’s disease.
Current drugs for the symptomatic treatment of dementia are aimed at enhancing the
associated cholinergic deficit by inhibiting acetylcholinesterase, an enzyme that cleaves
the neurotransmitter acetylcholine. Butyrylcholinesterase increases in the brains of
people with Alzheimer’s disease and may play a role in the progression of the disease by
its ability inter alia to hydrolyse the neurotransmitter Acetylcholine. Inhibition of both
these enzymes is one of the objectives in treating cognitive dysfunction associated with
diseases such as Alzheimer’s disease.
During the study it was found both green and black tea inhibited the activity of the
enzyme acetylcholinesterase, and also hinder the activity of the enzyme
butyrylcholinesterase. It was further observed that Green tea obstructed the activity of
beta-secretase, which plays a role in production of protein deposits in the brain that are
associated with Alzheimer’s disease. So this study reports that tea infusions in vitro have
dual anti-cholinesterase and anti-_-secretase activities relevant to the treatment of
dementia.

Previous studies have shown that both green tea and black tea possess
pharmacologically protective, properties such as antioxidative, anticarcinogenic,
neuroprotective and hyppocholesterolaemic effects. This study indicates that Tea,
Camellia sinensis has the potential to enhance cholinergic function and therefore may
have a role in ameliorating and cholinergic deficit in Alzheimer’s disease and other age
related memory impairments. The effects of tea infusions on the cerebral cholinergic
system and _-secretase in vivo will depend on the levels of the enzymes in the brain, the
type and chemistry of the tea, infusion concentration (strength), dose (number of cups
per day) and duration of consumption. It is also possible that regular consumption of tea
by patients with dementia prescribed cholinesterase inhibitors may alter the effects of
such drugs. Clinical and scientific investigation of the chemistry and activities of
cholinomimetic and anti- _-secretase compounds in C. sinensis, and cognitive effects of
tea consumption is warranted in order to establish the relevance of these novel findings
to the maintenance of cognitive function in old age and in diseases such as Alzheimer’s Disease.

Tea contains fluoride and therefore drinking tea makes a significant contribution to daily
fluoride intake and the reduction of tooth decay. It has been found that not only fluoride
but the polyphenols in tea also act to reduce tooth decay. Recent studies have further
revealed that tea inhibits the growth of other harmful microorganisms in the oral cavity.

Many in vitro studies have demonstrated the anti-oxidant properties of both black and
green tea, as well as the antioxidant activity of the polyphenols in tea. Further studies
have shown that these anti-oxidant components of tea are absorbed into the blood
circulation from the digestive tract and act as anti-oxidants in body systems. These
findings indicate that tea drinking helps to reduce the risk of heart disease, stroke and
cancer, common degenerative diseases.

Researcher Dr Weisburger concludes from recent studies that six or more cups of tea
per day helps healthy aging. Tea can restore elasticity to the skin, and tests have shown
that it enhances memory.
In populations where regular tea drinking is a part of the lifestyle, as in Japan and India,
individuals are likely to live to an advanced age in good health. Also, experimental
studies indicate that animals given dietary antioxidants, including tea, live longer.

An Amino Acid found in plants which was first referred to by Dr. R. L.
Wickremasinghe in 1978 in context of its influence on the quality of tea.
Subsequent research conducted in Japan and elsewhere suggests that Ltheanine
facilitates relaxation and may benefit the regulation of blood pressure in
humans, as well as mental clarity, concentration and the immune system. Ltheanine
is different to caffeine in producing a calming effect. It is the
predominant amino acid component in tea and whilst the amount of L-theanine in
tea depends on several factors – climate, soil and sunlight – clinical studies
suggest that consuming 6-8 cups of tea a day would offer 200-400mg of Ltheanine
whilst it is said to be effective in doses ranging from 50mg to 200mg.
Fresh Tea in particular is likely to be rich in L-theanine and researchers
recommend it, amongst other things, for coping with stress and also for
increasing ‘life energy’.

A Harvard Medical School study discovered that regular consumption of tea could
boost the body’s defenses against infection. A component in tea was found in
laboratory experiments to prime the immune system to attack invading bacteria,
viruses and fungi, according to a study in the Proceedings of the National
Academy of Sciences.

A second experiment, using human volunteers, showed that immune system
blood cells from tea drinkers responded five times faster to germs than did the
blood cells of coffee drinkers. Researchers claim that the results give clear proof
that five cups of tea a day sharpen the body’s disease defenses.
In the study a substance called L-theanine was isolated from ordinary black tea.
L-theanine is broken down in the liver to ethylamine, a molecule that primes the
response of an immune system element called the gamma-delta T cell,
considered the first line of defence against bacteria, viral, fungal and parasitic
infections.

The T cells prompt the secretion of interferon, a key part of the body’s chemical
defense against infection. To further test the finding, the researchers had 11
volunteers drink five cups a day of tea, and 10 others drink coffee. Before the test
began, they drew blood samples from all 21 test subjects.
After four weeks, they took more blood from the tea drinkers and then exposed
that blood to the bacteria called E-coli. The immune cells in the specimens
secreted five times more interferon than did blood cells from the same subjects
before the weeks of tea drinking researchers claimed. Blood tests and bacteria
challenges showed there was no change in the interferon levels of the coffee
drinkers.

As brewed tea contains almost 98% water it makes a healthy contribution to the
delay fluid balance. Tea contains no additives or artificial colours. Research
indicates possible antioxidant benefits so drinking tea can be a calorie-free way to
increase intake dietary antioxidants.

The diuretic can be attributed to the caffeine present in tea and coffee. Caffeine
increases diuretic action on the kidneys, increasing urinary volume and sodium
extraction as a result of a decrease in the tubular re-absorption of sodium and
water. Coffee contains a higher content of caffeine compared to tea. Research
indicates possible antioxidant benefits so drinking tea can be a calorie-free way to
increase intake dietary antioxidants.

The diuretic can be attributed to the caffeine present in tea and coffee. Caffeine
increases diuretic action on the kidneys, increasing urinary volume and sodium
extraction as a result of a decrease in the tubular re-absorption of sodium and
water. Coffee contains a higher content of caffeine compared to tea. Research
has shown that a 170ml (6-oz) serving of tea contains, on average 34mg of
caffeine in comparison to 99 mg of caffeine in 170 ml serving of brewed coffee.
As a result the diuretic effect of coffee is greater compared to tea.

Clouding in tea is a result of the colloidal precipitate that is formed. This is called
‘tea cream’. Tea creaming takes place when black tea is cooled below 400 C. A
weak complexion is formed between caffeine and polyphenols (theaflavins and
thearubigins). The tendency to cream down varies from tea to tea. In black tea
without milk complexation and subsequent precipitation that occurs is negligible
due to just 4% of caffeine.

In tea with milk a similar association takes place between the milk protein casein
and various polyphenols. Due to the availability of casein in milk tea the
complexion is greater resulting in larger precipitation.

The water used to brew the tea significantly affects the colour and the taste of a
cup of tea. Tea brewed in soft water or permanently hard water (which contains
CaSO4) appears brighter than if it is brewed in temporary hard water (that
contains Calcium bicarbonate CaCO3).

High pH water that contains bicarbonate makes the infusion look darker brown
due to the greater ionisation of the tea polyphenols. While lower pH as in lemon
tea the infusion turns yellow. As for taste some teas are more suited to softer
water such as the orthodox manufactured Assam leaf, while high grown Ceylon
and CTC manufactured teas are better with temporary hard water.

It is the result of the high molecular weight components which are formed due to
the influence of calcium and bicarbonate ions at the liquid water interface. The
scum can be removed in two ways

1. by filtering the calcium ions,
2. by adding acids to covert bicarbonate ions to CO2.

Very little scum is formed on a cup of very strong tea. As the acidic tea
polyphenols themselves partly neutralise the bicarbonate ions. It also should be
noted that less than one mg of scum is formed in a cup of tea and it is not known
to be harmful to human health.

Boiling water for too long does dramatically affect the quality of tea. The desirable
brisk taste of tea is created by the interaction of two of its main components,
caffeine and polyphenols. Each component is harsh on its own but as a complex
the compounds moderate each other. Acid levels of water affect the behaviour of
these components.

Water contains minerals and gases absorbed from the earth bed and air. Carbon
dioxide absorbed by air makes the water slightly acidic that influence the colour
and taste. High temperature changes the acidity of water and the acidity is
reduced by gradually driving out carbon-dioxide. Therefore re-boiled water might
well brew tea of a different colour and strength and is unsuitable to brew a good
cup of tea.

Tea in its true sense is defined by the International Standards Organisation (ISO) as, ‘tea
derived solely and exclusively, and produced by acceptable processes, notably
withering, leaf maceration, aeration and drying, from the tender shoots of varieties of the
species Camellia Sinensis, known to be suitable for making tea for consumption as a
beverage.

Real Tea is tea produced in the traditional, orthodox manner from the tender shoots of
Camellia Sinensis. The process of manufacture, perfected over centuries is the most
widespread in Sri Lanka with its drying, rolling, fermentation and baking into the form
most people are familiar with – black tea, green tea, white tea. Orthodox Tea is distinct
from the more recent process – CTC (or Cut, Twist and Curl) which was developed by
companies seeking to offer quick colour in a teabag. CTC teas rob tea of its soul, losing
the subtlety of flavour, aroma, variety and character that Orthodox Teas are prized for.
CTC consists of just 3 grades or forms, whilst Orthodox Tea produces almost infinite
variety of leaf size, colour, subtlety of character and body.
Dilmah offers Real Tea from a Single Origin in its teabags and leaf tea, offering
quality, flavour and richness of taste in both teabags and leaf tea.

Herbal Infusions, fruit based tisanes and floral infusions are not tea. There are only three
types of tea, black tea, green tea and Oolong tea. In many countries, notably the USA,
these infusions are usurping the health and other benefits of tea falsely. We give below a
brief introduction to the most popular herbal infusions. Dilmah offers a selection of three
herbal infusions, clearly differentiated from Dilmah black and green teas.

Chamomile herbal infusions are derived from the plant Chamomillae romanae. It
is a one-year plant, which reaches a height of approx. 55.cm. Chamomile
contains 0.6% – 2.4% essential oils such as angeloyl, methacryl and flavenoids
as the main constituents. The white flower heads are mechanically harvested
and dried in chambers to manufacture the commercial product.
Chamomile was known for its health benefits for centuries and the ancient
Egyptians dedicated it to their sun god, and used Chamomile in their
aromatherapy. This legacy of Chamomile lives on. Studies have that it is
beneficial for complaints such as indigestion, nervousness, depression and
headaches.

In testing its Chamomile based product Kamillosan, the Chemiewerke Hamburg
Pharmacy of West Germany found that it reduces gastric acid and helps prevent
ulcers. It also promoted tissue regeneration after patients had operations on
their intestinal tract and urinary system. Chamomile decreases histamine,
implicated in ulcers and the skin swelling, puffy eyes and headaches brought
about on by allergies. It is given to children for digestive and hyperactive
problems.

The Greeks named Chamomiles “kamai melon” (ground apple) inspired by its
distinct apple like fragrance and the Spanish called it Manzanilla or “little apple”.

Peppermint originated from the Mediterranean but is now cultivated globally in
the Balkans, Northern Europe and the USA. It is characterized by its strong
aroma. It is a perennial herb with a flat root system. It reaches normally a height
of approx. 2-ft and is harvested shortly before blooming. Peppermint contains
0.5 – 4 % essential oil that includes Menthol and menthol esters.
Written evidence of old Egypt indicates that Mentha plants were cultivated and
exploited for medical use 1,000 years before Christian era. It also shows that
Mint plants have represented a valuable object of trade, and was even accepted
as tithes to pay taxes due.

Studies have shown that peppermint tea brings about considerable increase in
the production of bile due to the presence of flavonoids. Peppermint leaf or
extracts prepared from it are included in many (ca. 50) prepared cholagogues
and bile-duct remedies, e.g. Cholagogum Nattermann (capsules, drops), etc.
gastrointestinal Remedies (ca 50), e.g. Gastricholan Iberogast Ventrodigest,
etc.), liver remedies (more than 10), hypnotics/sedatives (more than 10), e.g.
Nerventee Stada, Esberi-Nervin drops, etc., and laxatives.

Usually consists of 70% Hibiscus and 30 % Rosehip. Hibiscus (Hibisci flos)
originated in Angola but is now cultivated throughout the tropics. It is an annual
herbaceous plant with lobed leaves that grows to a height of 5 m. Flowers with a
5-lobed calyx and divided epicalyx. Hibiscus for infusions is manufactured form
the dried calyxes harvested from the fruit of the species.

It is principally taken as a caffeine-free refreshing drink taken in large amounts
because of the plant acids. The plant acids which are difficult to absorb act as a
mild laxative.

Hibiscus has been extensively used in the African Folk medicine. The drug is
ascribed, among other things, spasmolytic, antibacterial, cholagogic, diuretic and
anthelmintic properties. Studies have shown aqueous extracts of hibiscus
flowers relaxes the muscles of the uterus and to lower the blood pressure.

Rosehip is derived from the plant Rosae pseudofructus. It is a shrub that grows
up to a height of 5 m with thorn branches with flowers close to 5 cm in diameter
with five petals. The drug consists of the dried hypanthia from various species
of the genus Rosa with the fruit enclosed in them. Rosehip is native to Europe,
Western and Central Asia, and North Africa but now it is cultivated in Chile,
Bulgaria, Romania, China and Hungary. It was used in folk medicine as a result
of its diuretic and laxative action due to the pectin and the plant acid content.
Due to its high content of vitamin C Rosehip are used as breakfast teas.

Green Tea, Oolong tea, Black tea, Decaffeinated Black & Green Tea, the Green
tea component in Jasmine Green tea, and Organic tea are derived from the tea
plant, Camellia Sinensis. Many brands use the word ‘tea’ loosely since ‘tea’
refers only to the dried leaves of the plant Camellia Sinensis, and does not
include infusions like Rooibos, Mate, Fruit and other herbal infusions. The term
Red Tea, recently associated with Rooibos, for example refers to the herb from
the South Africa shrub Rooibos (meaning Red Bush).
The traditional forms of tea are White Tea (see below for details), Green Tea
(unfermented), Oolong Tea (partially fermented) and Black Tea (fully fermented).
These offers the health benefits associated with tea whilst others such as
Rooibos, Mate, fruit and other infusions usually do not, although they may have
their own specific benefits.

Dilmah Jasmine Tea (Jasminum officinale)

Composition includes 98% Green tea (Camellia Sinensis) and 2% Jasmine
flowers.

Organic tea

The manufacture of organic tea is carried-out without the addition of Chemical
fertiliser, Pesticides and Insecticides as a result the product doesn’t contain
chemical residues which can bring about health effects.

Sri Lanka traditionally produces one of the world’s finest white teas in the form of Silver
Tips and Golden Tips, entirely handmade from a special variant of the Camellia Sinensis
plant, untouched by machines and prized for their rarity and subtle character. The
Chinese also have a tradition of producing fine White Teas.

In the production of white tea the ‘bud’ is selectively plucked and sun dried. Since the
Bud remains undamaged the Catechins or the un-oxidised Polyphenols present remain
intact. What we refer to as Flavonoids in tea, or the antioxidants in tea, include the unoxidised
Polyphenols or Catechins as in Green Tea and White Tea, as well as the

Theaflavins and low molecular Thearubigins in conventional Black Tea. The Catechins
(Flavonoids) content in the tea becomes progressively less as we go down from the Bud
to the mature leaves in a tea shoot. The bud has the highest catechin content, next the
first leaf, followed by the second leaf and so on.
The sun dried buds or White Tea are therefore likely to have a higher Flavonoid or
Antioxidant property.

Further, since the bud is sun dried (not subjected to high temperature in a
drier) even the vitamin content in the White Tea will remain high and potent. So will be
the Caffeine content. It has been already shown that the bad effects of caffeine is
nullified in Tea by the presence of the Polyphenols in the tea (unlike in coffee and the
colas). Hence the White Tea will have greater nutritive and therapeutic value than the
conventional black tea