Organic Assam Black Tea
Organic Assam Black Tea
Origin: Assam India
(Fernando’s Favorite Black Tea)
High in caffeine and nutrients
Known to boost the metabolism
Fluoride content safely protects teeth and gums
This organic black tea leaf gives a bold yet sweet and malty finish to its drinkers. The leaves of Assam are larger than traditional orthodox black tea leaves. Its origin is located in the Assam region in India and is commonly referred to as a “red tea.”
The state of Assam is the world's largest tea-growing region, lying on either side of the Brahmaputra River, and bordering Bangladesh and Myanmar. This part of India experiences high precipitation; during the monsoon period, as much as 10 to 12 inches (250–300 mm) of rain per day. The daytime temperature rises to about 96.8F (36 °C), creating greenhouse-like conditions of extreme humidity and heat. This tropical climate contributes to Assam's unique malty taste, a feature for which this tea is well known.
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Gallic acid (GA), a food component that is especially abundant in tea, (Organic Assam) is an antimutagenic, anticarcinogenic and anti-inflammatory agent. We conducted a study using acidum gallicum tablets that contained 10% GA and 90% glucose and a black tea brew that contained 93% of its GA in free form to determine the pharmacokinetics and relative bioavailability of GA in healthy humans.
After the administration of a single oral dose of acidum gallicum tablets or tea (each containing 0.3 mmol GA) to 10 volunteers, plasma and urine samples were collected over various time intervals. Concentrations of GA and its metabolite, 4-O-methylgallic acid (4OMGA), were determined, and the pharmacokinetic parameters were calculated. GA from both the tablets and tea was rapidly absorbed and eliminated with mean half-lives of 1.19 ± 0.07 and 1.06 ± 0.06 h and mean maximum concentrations of 1.83 ± 0.16 and 2.09 ± 0.22 μmol/L (plasma), respectively. After oral administration of the tablets and black tea, 36.4 ± 4.5 and 39.6 ± 5.1% of the GA dose were extracted in urine as GA and 4OMGA, respectively. The relative bioavailability of GA from tea compared with that from the tablets was 1.06 ± 0.26, showing that GA is as available from drinking tea as it is from swallowing tablets of GA. For full article, click here.
© 2001 The American Society for Nutritional Sciences
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