The health adventages of Ceylon tea are numerous and are used for various health and beauty purposes the world over.
Ceylon tea is a type of black tea produced in the South Asian country of Sri Lanka, formerly named Ceylon. The tea is caffeinated, and has a crisp and citrusy flavor and aroma. It can be taken straight or blended with milk and sugar. It is traditionally taken with scones, biscuits, sandwiches and toast with butter or jam.
The tea is cultivated on numerous plantations and estates throughout the country, and these vary in altitude and taste. Ceylon tea is classified into three groups: high or upcountry tea (Udarata), mid country tea (Medarata), and low country tea (Pahatha rata). There are increasingly considerable quantities of ceylon green and ceylon white tea being produced, but the overwhelming variety is still black tea. The flavor of the tea is determined by two factors; these are, south-western monsoon and cold weather.
Ceylon tea and all other teas produced in Sri Lanka carries the “Lion Logo” and the inscription “Pure Ceylon Tea – Packed in Sri Lanka” on their packages. The use of this logo and inscription is closely regulated by the Sri Lanka Tea Board. Tea producers need to pass the strict inspection procedure of the authorities before they are allowed to use the logo in their packaging.
There are two categories for grading ceylon tea. These are “leaf grades” and “smaller broken grades”. The former refers to the tea size and appearance of those produced during the colonial era while and the latter refers to those produced in the modern era.
To prepare ceylon tea, first bring the cool water to a boil in the kettle. Once the water has started to boil, pour it on a 8-ounce cup filled with 1 teaspoon of ceylon tea leaves. Allow the mix to soak for about 3 to 5 minutes. Then strain the tea and drink. Sugar, lemon, honey and milk are often added to taste.
Ceylon tea imparts a host of health benefits to the drinker by virtue of the rich antioxidant flavonoid and polyphenol content of the camellia sinensis plant where it comes from. Due to the relatively extensive oxidation process it undergoes, ceylon tea has a lower antioxidant content than its green or white counterparts. Those who add milk to the tea further erode the health benefits as it is said to dilute the potency of the antioxidants.
The following are health benefits attributed to this tea:
- May help in lowering the risk of developing cancer.
- May help in the reduction of bad cholesterol levels thus preventing high blood pressure and lowering the risk of heart attack and other cardiovascular diseases.
- May help strengthen the immune system and thus may help the risk of cell damage.
- May help enhance the circulation of blood.
- May help in fighting cavities and strengthening the teeth.
- May help reduce stress and anxiety.
- When topically applied, may help treat burns and scrapes. It may also help reduce puffiness of the eyes, and soothe tired feet.