You say your tea is higher in antioxidants because it is fresh (i.e. packed shortly after picking) How can you substantiate this claim?
A research study by the University of Manitoba in Canada and the University of Sri Jayewardenepura in Sri Lanka concluded that antioxidant activity is significantly higher in new tea compared to aged tea.
From the day tea is harvested its quality and antioxidant levels begin to reduce as its moisture levels increase. Shortly after harvesting the moisture level of tea can be as low as 3%. After a few months this can rise to 10%.
The typical commercial model is for tea to be imported to the UK from multiple origins, aging for many months in ships and warehouses, before being blended and packed. As most tea brands use this commercial model their teas are all equally old. As a consequence, it is not in anyone’s interest to talk of the benefits of tea freshness.
Our research has shown that as the moisture levels in tea increase, the antioxidant levels decrease. By fresh packing our tea at source into foil pouches or individually wrapped tea bags within a few days of harvesting, Dilmah slows the reduction of antioxidants and increase in moisture levels.
What is the caffeine content of your tea?
Black and green tea typically has about half the caffeine of coffee.
Caffeine is not harmful in moderation. Research indicates that up to 10 – 12 cups of tea daily will not have any detrimental effect on the body.
Further, flavonoids (a powerful antioxidant in tea) counter the negative effects of caffeine during digestion.