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Balanced Oxidation, Floral Freshness Handpicked at dawn from a single cultivar at Basilur Estate, this tea undergoes a carefully controlled artisanal process designed to preserve both sensory refinement and biological activity. Fresh bud and two leaves material are first naturally withered indoors, allowing gradual moisture reduction while preserving cellular integrity. The leaves are then fully hand-rolled for 2 hours, gently disrupting leaf structure to initiate controlled oxidation lasting only 20–40 minutes, significantly shorter than conventional black tea processing. This limited oxidation protects sensitive catechin compounds while allowing the development of complex flavour. Final dehydration drying at 70 °C stabilises the biochemical profile. This careful handling applies mild mechanical and oxidative stress that enhances the leaf’s aromatic complexity and preserves its polyphenols and catechins. The cup pours a warm reddish-orange liquor with floral and vegetal notes, finished with a lingering mint character. Light yet layered, it offers a harmonious sensory experience. Scientifically, this tea contains 18–21% polyphenols, 8–9% catechins per dry weight, and an antioxidant activity of 371.53 μmol Fe²⁺ equivalents/g. The carefully balanced catechin profile supports cellular antioxidant defense while gently contributing to metabolic and cognitive wellbeing. Mild oxidation during processing also generates theaflavins and thearubigins, enhancing the tea’s color, aroma, and flavor, while promoting antioxidant balance, digestive comfort, and subtle cardiovascular and metabolic benefits.