Himalaya Herbal Tea (1 kg)

Himalayan Orthodox tea, also known as “Himalayan Tea,” is grown in the Himalayan mountain range, including countries such as Nepal, India (Darjeeling region), Bhutan, and parts of China (Yunnan province). The unique combination of high altitude, fertile soil, and favorable climate in the Himalayan region contributes to the distinctive taste and aroma of this tea. The tea is often described as having a delicate, floral, and muscatel-like flavor, especially in the case of teas from the Himalayan region. The high elevation, cooler temperatures, and ample rainfall contribute to the slow growth of the tea plants, enhancing the complexity and nuances of the final tea product. Himalayan Orthodox tea is highly sought after by tea connoisseurs worldwide due to its exquisite taste, captivating aroma, and limited production quantities, and its rich cultural heritage and environmental friendly cultivation practices add to its allure among tea enthusiasts.

Production: The production of Himalayan Orthodox tea follows traditional and artisanal methods. Tea gardens are typically located on sloping hillsides to ensure optimal drainage and exposure to sunlight. The tea plants, predominantly cultivated for this type of tea, are Camellia sinensis var. sinensis and Camellia sinensis var. assamica.

Production Process: The processing of Himalayan Orthodox tea involves several crucial steps, including plucking, withering, rolling, fermentation/oxidation, drying/firing, and sorting/grading. Each step contributes to the tea’s unique characteristics, such as flavor and aroma.

1. Plucking: Only the young, tender tea leaves and buds are plucked by skilled workers, usually done by hand to ensure careful selection.
2. Withering: The freshly plucked leaves are spread out in a controlled environment to remove excess moisture through natural drying.
3. Rolling: The withered leaves undergo a rolling process to break their cell walls, which initiates fermentation.
4. Fermentation/Oxidation: The rolled leaves are left to ferment in a carefully monitored environment, where exposure to air triggers oxidation. The level of oxidation determines the type of tea (e.g., black, green, oolong).
5. Drying/Firing: After fermentation, the leaves are subjected to high temperatures to halt the oxidation process and reduce the moisture content.
6. Sorting/Grading: The dried leaves are sorted based on their size and appearance, which helps determine the tea’s grade.

Orthodox tea, like all types of tea, contains a diverse array of chemical constituents that contribute to its aroma, flavor, and health benefits. Orthodox tea, like all types of tea, contains a diverse array of chemical constituents that contribute to its aroma, flavor, and health benefits. Some of the key chemical components found in orthodox tea include:

1. Caffeine: A natural stimulant that provides the characteristic energy boost associated with tea consumption.
2. Polyphenols: These include catechins (e.g., epigallocatechin gallate or EGCG), theaflavins, and thearubigins. Polyphenols are potent antioxidants that have various health benefits, including protection against oxidative stress and reducing the risk of chronic diseases.
3. Theanine: An amino acid unique to tea that promotes relaxation and a sense of calm, counteracting the potential negative effects of caffeine.
4. Catechins: These are a type of flavonoid that contribute to the bitter taste and astringency of tea. They are also responsible for many of the health benefits associated with tea consumption.
5. Essential Oils: These volatile compounds are responsible for the distinct aroma and flavor of tea.
6. Minerals: Tea contains essential minerals such as potassium, calcium, and manganese.
7. Vitamins: Tea contains small amounts of vitamins, including vitamin C, vitamin K, and B vitamins.
8. Carbohydrates: Tea contains trace amounts of carbohydrates, including simple sugars and polysaccharides.
9. Methylxanthines: Besides caffeine, other methylxanthines like theobromine and theophylline can be found in tea.
10. Fluoride: Tea leaves can accumulate fluoride from the soil, making it a source of this mineral.

These constituents vary depending on factors such as tea type, processing methods, growing conditions, and the age of the tea leaves.

Quality Control: Maintaining consistent quality is crucial in the production of Himalayan Orthodox tea, and tea gardens implement stringent quality control measures at various stages of production. Expert tasters continuously evaluate the teas to maintain their desired flavor, aroma, and appearance. Tea gardens often comply with international quality standards to receive certifications and recognition.

Health Benefits: Orthodox tea offers a range of health benefits, thanks to its antioxidants, flavonoids, theanine, and other natural compounds. Regular consumption of orthodox tea may protect against oxidative stress, reduce the risk of chronic diseases, promote cardiovascular health, induce relaxation, support weight management efforts, and boost the immune system.

Caution: However, it’s essential to consume orthodox tea in moderation, as excessive consumption of certain components like caffeine may have adverse effects for some individuals. As with any dietary choice, moderation is key to enjoying the benefits of Himalayan Orthodox tea.