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Health benefits of Darjeeling tea

by Niraj Lama February 24, 2015 0 Comments

Darjeeling, the champagne of teas!

Darjeeling tea, like all other teas, possess beneficial catechins and flavonoids that make up the antioxidants in tea.  Black, oolong, green and white teas all possess powerful antioxidants which offer protective and curative properties.

The different seasons of Darjeeling tea - spring, summer and autumn. Also called first flush, second flush and autumn flush.

All true teas, including Darjeeling, come from the plant camellia sinensis. However, different manufacturing processes of tea involved in making different kinds of tea - black, green, oolong, white, yellow and puerh, have an impact on the final composition of the antioxidants.

One of the most exciting findings in medical research has been the presence of a catechin called Epigallocatechin Gallate-3 (EGCG 3) in green tea. This potent catechin is believed to have the potential to prevent several different kinds of cancers, Alzheimer's, diabetes and many other serious diseases.

EGCG-3 is the "celebrity" catechin in green tea.
While EGCG-3 currently enjoys a celebrity status among antioxidants in tea, black and oolong teas also have powerful catechins or flavonoids that are equally beneficial.

In the process of manufacturing black and oolong tea EGCG-3 gets oxidized along with the other catechins. This results in the formation of theaflavins and thearubigins in black tea and oolong. Theaflavins and thearubigins are potentially good for keeping the arteries free of fat, therefore, promoting good heart health.

A tea bush in bloom during autumn in Darjeeling.

Even as modern scientists find increasing evidence of tea's myriad benefits, for a long time a large section of humanity have believed in its goodness and continued to imbibe it for thousands of years. 

"Meanwhile, let us have a sip of tea. The afternoon glow is brightening the bamboos, the fountains are bubbling with delight, the soughing of the pines is heard in our kettle. Let us dream of evanescence and linger in the beautiful foolishness of things.” ― Okakura Kakuzō, The Book of Tea

Let us not forget that tea began as a medicine and only later developed into a beverage.




Niraj Lama
Niraj Lama

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