Black Tea ( FOP) ,Premium Green Tea (250 gms each) and Organic White Tea (125gm)

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Indian tea is one of the most popular types of black tea in the world, and is commonly used in blends such as English Breakfast and Chai tea. The tea is made from a large-leafed variety of the Camellia sinensis plant, and is grown in lowland areas with a hot and humid climate.

The tea leaves are harvested and then processed using the Orthodox or CTC (Crush, Tear, Curl) method.The CTC  method involves crushing the leaves to release their natural oils and flavour compounds. This gives the tea a bold and robust flavour profile, which is perfect for drinking with milk and sugar.

The teas in this package are Orthodox and are high in quality than the CTC varieties. It is believed to have a number of health benefits, including boosting metabolism, reducing stress, and improving cardiovascular health. Additionally, it contains high levels of antioxidants, which can help to protect the body against free radicals and oxidative stress.

Green tea is a type of tea that is made from Camellia sinensis leaves and buds that have not undergone the same withering and oxidation process which is used to make oolong teas and black teas.Green tea originated in China, and since then its production and manufacture has spread to other countries in East Asia.

Several varieties of green tea exist, which differ substantially based on the variety of Camellia sinensis used, growing conditions, horticultural methods, production processing, and time of harvest.Green tea is considered to have originated in China but it is claimed to have been popularized in Japan around 1190 and it holds the caffeine content (24 to 40 mg). 

Smaller-leafed variety which is typically used to make green white teas. It evolved as a shrub growing in sunny regions with drier, cooler climates. It blooms in hilly regions because it has a high tolerance for cold.

White tea is comprised of new, young tea leaves and buds harvested before the tea plant's leaves open fully, when the young buds are still covered by fine white hairs, hence the name “white” tea. The leaves are generally picked in mid-March to early April and only on days when it is not rainy or humid. It is one of the most delicate tea varieties because it is so minimally processed. White tea may refer to one of several styles of tea which generally feature young or minimally processed leaves of the Camellia sinensis plant.

White tea may have first appeared in English publication in 1876, where it was categorized as a black tea, because the leaves are not steamed first as in the making of green tea in order to denature intrinsic oxidative enzymes.White tea is often sold as Silvery Tip Pekoe in the style of the tea leaf grading system, as well as under the simple designations China White and Fujian White.Some tea from the related wild Camellia taliensis in Yunnan is made using white tea processing techniques.

The base process for manufacturing white tea is as follows:

Fresh tea leaf → withering → drying (air drying, solar drying or mechanical drying) → white tea

White tea belongs to the group of tea that does not require panning, rolling or shaking. However, the selection of raw material in white tea manufacture is extremely stringent; only the plucking of young tea leaves with much fine hair can produce good-quality white tea of a high pekoe (grading) value.

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