Chai Jaba tea is a quality blend of Tanzanian leaf teas packed in convenient portion controlled sachet packs. Only the top two handpicked leaves are picked for better flavour and aroma. Chai Jaba is strong enough to make 4 cups from one 2.5g sachet. We call it ‘Our Strong Cup of Friendship’.
Two distinct blends are available to suit local tastes: Amsha and Tangawizi. The Amsha blend is a unique and superior blend of 100% pure black teas sourced from the top tea estates in Tanzania. The Tangawizi blend is a blend of quality Tanzanian tea and natural ground Tanzanian ginger.
Tea is a drink made by infusing leaves of the tea plant (Camellia sinensis, or Thea sinensis) in hot water. The name 'tea' is used to refer to the leaves themselves. It is also the name of a mid-to-late afternoon meal in the British Isles and associated countries, at which tea (the drink) is served along with various foods.
What are the different kinds of tea?
It is estimated that there are 3 000 different varieties of tea grown in more than 31 countries! The three main categories are green, black, and oolong. All three kinds are made from the same plant species and vary due to different processing methods. Black teas undergo several hours of oxidation during their preparation, oolongs receive less oxidation, while green teas are not oxidised at all. (Oxidation refers to the combination of a substance with oxygen). There are many different varieties within these three main categories. Herbal teas are made from leaves of other plants
How is tea produced?
The first step in tea production is the harvest. Tea leaves are generally hand-picked. This labour-intensive task needs to be undertaken in order to harvest quality tea leaves for the manufacture of quality tea, as this allows for the collection of quality leaves over poor quality leaves.
The collection process differs for black, green and oolong teas. The basic steps in the production of black tea involve withering, rolling, oxidation and firing. First, the leaves are spread out in the open (preferably in the shade) until they wither and become limp. This is done so that they can be rolled without breaking.
The tea leaves are then rolled using a machine (this task is rarely done by hand). Rolling helps mix together a variety of chemicals found naturally within the leaves, enhancing oxidation. After rolling, the clumped leaves are broken up and set to oxidise. Oxidation, which starts during rolling, is allowed to proceed for a predetermined amount of time, depending on the variety of the leaf. Longer oxidation usually produces a more pungent tea with less flavour. The leaves are then heated, or ‘fired’, to end the oxidation process and dehydrate them so that they can be stored.
Oolong is produced using a similar procedure as black tea, except that the leaves are oxidised for a shorter period.
Green tea is not oxidised at all. Some varieties are not even withered, but are simply harvested, fired, and shipped out.
The tea leaves are then rolled using a machine (this task is rarely done by hand). Rolling helps mix together a variety of chemicals found naturally within the leaves, enhancing oxidation. After rolling, the clumped leaves are broken up and set to oxidise. Oxidation, which starts during rolling, is allowed to proceed for a predetermined amount of time, depending on the variety of the leaf. Longer oxidation usually produces a more pungent tea with less flavour. The leaves are then heated, or ‘fired’, to end the oxidation process and dehydrate them so that they can be stored.even withered, but are simply harvested, fired, and shipped out.
TEA AND HEALTH
Health benefits of tea drinking
“If you are cold, tea will warm you - if you are too heated, it will cool you - if you are depressed, it will cheer you - if you are excited, it will calm you.” - William Gladstone
For 5 000 years, the Chinese have used tea to treat many ailments, from colds and coughs to body aches and headaches. More recently, researchers have discovered tea's association with the prevention and management of certain illnesses, including heart disease, cancers of the digestive tract and skin, and osteoporosis.
A serving of tea generally contains about 40 milligrams of caffeine (less than half as much caffeine as in coffee), but the actual levels vary depending on the specific blend and the strength of the brew. Decaffeinated tea is also available.
Beneficial properties of tea
- Tea is an affordable healthy beverage.
- A cup of tea provides a sense of wellbeing.
- Tea provides relief from fatigue and increases alertness.
- Tea aids digestion when taken with meals.
- Tea is a hydrating liquid and counts towards our recommended daily intake of 2 to 3 litres of fluid a day.
- Together with fruit and vegetables, tea forms part of a healthy diet.
- Tea has hardly any calories and is low in sodium. It contains traces of proteins and carbohydrates, amino acids and lipids.
- Tea is also a natural source of powerful antioxidants known collectively as flavonoids. Antioxidants help protect the body from the damage caused by harmful free radicals. The amount and type of flavonoids in tea depends on the variety, the amount of tea used in the pot or cup, and brewing habit.
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