So many flavors, One emotion.

The Green Tea

Green tea is made from the leaves of Camellia, that have undergone minimal oxidation during processing. Green tea originated in China, but it has become associated with many cultures throughout Asia. Green tea has become the raw material for extracts used in various beverages, health foods, dietary supplements, and cosmetic items. Many varieties of green tea have been created in the countries where it is grown. These varieties can differ substantially due to variable growing conditions, horticulture, production, processing, and harvesting time.

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Black Tea

Black tea is a type of tea that is more oxidized than Oolong, green and white teas. Black tea is generally stronger in flavor than the less oxidized teas. Black teas are processed in either of two ways, CTC (Crush, Tear, Curl) or Orthodox. The CTC method is efficient and effective for producing a better quality product from medium and lower quality leaves of consistently dark color. Orthodox processing is done either by machines or by hand. Hand processing is used for high quality teas. While the methods employed in orthodox processing differ by tea type, this style of processing results in the high quality loose tea sought by many connoisseurs. Black tea retains its flavor for several years.

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Health and Tea

“The highlight of my day is the ‘tea break’ in my office.”

Aasmah Tea - Products of Devikaa Tea

In some parts of the world, especially in India, China, Japan and Korea, breaks at work are called "Tea Breaks". According to the study by 'laboratory research and observational studies in human population', the role of beverage consumption on human health is less clear. Except for studies on alcohol and human health, it is only recently that the issue of consumption of beverages and human health has become a subject of interest. Tea has always had pleasant associations with relaxation, but now scientific research from around the world suggests that tea may have significant positive health benefits. Tea has enjoyed a healthy reputation for years as a heart-protector, and a study published in the October issue of the British Journal of Nutrition suggests it might even help lower blood pressure.

Collectively, these research efforts have provided convincing information about tea in preventing many diseases; most convincing information is for the two most debilitating diseases, cancer and heart disease. In laboratory studies, the evidence for prevention of many cancer, types by tea consumption is so overwhelming that plans are proceeding at the National Cancer Institute, National Institutes of Health, United States Public Health Services to conduct clinical trials to examine if tea consumption has favorable effects on human cancer patients. A recent publication concludes that both black and green tea extracts may be equally effective in preventing cancer in humans. The underlying mechanisms for these preventive effects are now becoming clear.

Despite many vicissitudes of fortune in the 20th century the Indian tea industry has never lost the momentum generated in the second half of the 19th century.



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