What are antioxidants? Antioxidants are components which help to protect cells from harmful “free radicals”, known as oxidants. Free radicals occur naturally in the body as a by-product of the respiration process and can bring about cell damage. Antioxidants help to prevent this cell damage, which can contribute to ageing and a number of chronic diseases, including cancer and heart disease and strokes.   Are the antioxidants in green and black tea the same? 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.   Can the consumption of tea be good for my memory as I grow older? 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-β-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 β-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- β-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.

In a nutshell – The health benefits of tea Tea contains lots of antioxidants – which help protect your cells from free radicals Black tea and Green tea antioxidants are equally beneficial Drinking tea can help improve memory and slow the development of Alzheimer’s disease Regular intake of tea can help reduce tooth decay because of the presence of fluoride and polyphenols in tea Tea can help contain the growth of harmful microorganisms in the oral cavity Tea consumption can help reduce the risk of heart disease, stroke and cancer and other common degenerative diseases Tea contains the amino acid ‘L-theanine’ that can help you cope with stress as a result of this amino acids calming effect   Tea and Oral Health 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.   Tea and Stroke 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.   What is L-theanine? 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 L-theanine facilitates relaxation and may benefit the regulation of blood pressure in humans, as well as mental clarity, concentration and the immune system. L-theanine 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 L-theanine 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’.

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.

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.

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.

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.

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.

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.