Tea plantation in India was first publicly discovered in
Assam in 1834, during the British occupation of India. As the British were more
familiar with the well-established Chinese tea plantation, they attempted to
import it and plant it in Assam. After various failed attempts, they finally
accepted that the Assamese tea plant was much better suited to the local
climate. Soon, commercial tea cultivation began there in fervent. Since that
time, India has become the world's largest tea exporter.

How it Works:

Organic Assam (TGFOP) tea leaves are plucked, withered,
rolled and fully oxidized. Oxidization means that the enzymes present in the tea
leaves react with oxygen after the cell walls have been broken down through rolling,
which causes these organic leaf teas to lose their fresh green color,
eventually turning into a deep brown. This tea produces liquor that appears deep
amber to copper-red in color. Full of flavors, this organic Indian tea has a
rich malty taste with notes of toasted caramel and earthiness. This dark
copper-colored tea goes well with milk and sugar and is a good morning tea.

Organic Assam (TGFOP) Tea is loaded with antioxidants,
making it a healthy beverage choice in the following ways:

It helps in improving blood circulation.

It boosts the immune system.

It keeps cholesterol from oxidizing and sticking to blood
vessel walls, leading to a healthier cardiovascular system and reduces the
chance of heart attack or stroke.

It may prove beneficial against cancer formation.

Besides these it also proves favorable for the nervous
system, for good maintaining dental health.