UTC Tea Exclusive selection of finest tea pack of 250 gram

Tea is the morning queen of all households, especially in India. And, it runs throughout the day if it is winter season as people love it when they are actually shivering due to cold. Tea beverage is prepared by using freshly boiled water and further putting leaf buds and young leaves into it. History of the Tea is it was a medicinal beverage obtained by boiling fresh leaves in water, but around the 3rd century CE it became a daily drink, and tea cultivation and processing began. In 1669 the East India Company brought China tea from ports in Java to the London market. Later, teas grown on British estates in India and other countries. Processing the leaf In tea manufacture, the leaf goes through some or all of the stages of withering, rolling, fermentation, and drying. The process has a twofold purpose: (1) to dry the leaf and (2) to allow the chemical constituents of the leaf to produce the quality peculiar to each type of tea. The best-known constituent of tea is caffeine, which gives the beverage its stimulating character but contributes only a little to color, flavor, and aroma. About 4 percent of the solids in fresh leaf is caffeine, and one teacup of the beverage contains 60 to 90 milligrams of caffeine. The most important chemicals in tea are the tannins, or polyphenols, which are colorless, bitter-tasting substances that give the drink its astringency. When acted upon by an enzyme called polyphenol oxidase, polyphenols acquire a reddish color and form the flavoring compounds of the beverage. Certain volatile oils contribute to the aroma of tea, and also contributing to beverage quality are various sugars and amino acids.
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