Ceylon Melfort Green Tea
This tea comes from Sri Lanka, in the Pussellawa valley, where tea has been grown for over 100 years. For several decades, the cultivation that is processed as high-quality green tea, Ceylon Melfort, has flourished. It is a full-bodied, fresh and aromatic tea with spicy and fruity nuances, which shows itself in a golden yellow colour.
Properties and benefits
This special green tea from the Melfort estate in Ceylon (Sri Lanka) demonstrates that it has all the characteristics of classic green tea. Produced with non-oxidized green tea leaves, it is rich in minerals and does not exceed the content of theine (caffeine). The combination of chemical compounds in green tea makes it calming yet stimulating. Rich in epigallocatechin gallate (EGCG) and the amino acid L-theanine, green tea improves memory by smoothing the nerves and relaxing the mind.
It helps our attention and concentration, without stress. In addition, this powerfully scented infusion contains a large number of polyphenols that bring benefits to our body. In addition to EGCG, it provides a good concentration of antioxidants, including myricetin, quercetin and kaempferol.
These substances, in particular catechins, promote the digestive process in the body and reduce inflammation of the body. They stimulate the metabolism and can contribute to the reduction of abdominal fat, when it is done through physical exercise. The antioxidants, vitamins (B2, C, E) and minerals in Ceylon green tea help maintain healthy hair and skin by hydrating skin cells. In ancient times, green tea was used to soothe many ailments including menstrual pain and gastritis. Also this modern Ceylon Melfort green tea helps to calm an upset stomach and relieve bloating and intestinal cramps. Furthermore, green tea helps against water retention, with a diuretic and purifying effect.
Origins and History of cultivation
This particular tea comes from the Melfort Tea Estate (the Melfort tea estate) located on the island of Sri Lanka, known as the island of Ceylon until a few decades ago . The tea is grown in the Nuwara Eliya district, in the Pussellawa valley, on an estate that began cultivating and producing Ceylon tea in 1914. Most of the crop comes from Chinese Camellia sinensis plants, which have adapted very well to the excellent local climatic conditions. The soil and climate give this green tea taste properties that are increasingly appreciated.
The aroma is strong and spicy, the flavor fruity and full-bodied. In 2004, a state-of-the-art green tea production plant was inaugurated, capable of producing these particular infusions. Extraordinary green teas are produced according to the traditional Chinese method. Like this Ceylon Melfort, with a large whole leaf rolled by hand.
This fine Indian green tea gives the tea greater body and a more pungent, malty flavour. Although Ceylon tea has long been synonymous with superior quality black tea, dating back to the 19th century, today green tea is a huge success, grown mainly in the Uva and Nuwara Eliya regions.
It all started with Chinese seedlings grown and processed to create green tea, which was exported from Sri Lanka in 1982. Today, most of the green tea here is produced from Assam plants, Camellia sinensis, var. assamica., mainly in the region of Uva. On the island different crops derive from different tea plants, processed for green tea always in the Nuwara Eliya region, with the coldest climate. This cultivation of Melfort takes place, however, in the climate of the Pussellawa valley, and gives a product at the top of Ceylon green teas.
Plant and flowers
The tea plant is the Camellia sinensis, a hardy evergreen shrub or small tree. It is the most cultivated type of Camellia in the world, of the Theaceae family. Camellia shows slow growth, tolerates heat and drought, so it is often grown even in full sun. For tea harvesting, the plant is usually pruned just before spring growth, to encourage shoots.
The teas are harvested when the leaves emerge in early spring and processed in different ways, to create white, green, oolong and black teas. It's not the plants that make the difference, but the processing, compared to the type of tea. Usually, the youngest and smallest leaves are used for green tea production, the pi leavesù great for oolong and black tea and buds for white tea. However, there are two main varieties of this plant, the Chinese Camellia sinensis which has small leaves and is more tolerant to cold.
The Camellia sinensis variety assamica, on the other hand, comes from the Assam region, in northern India. This variety is widely used for Ceylon teas, it has larger and more resistant leaves. The differences in taste, color and aroma are obtained from the variety, climate, harvesting stages, oxidation and processing.
Sri Lanka is very close to the equator, making it the territory capable of producing tea all year round, defined by the two monsoon seasons. A unique feature due to its geographical position, makes the climate suitable for cultivation in the valley and in the mountains (a mountain range crosses vertically along the island). The monsoon winds come from one side of the island but do not pass through the mountains, while six months later they come up the other side of the island. Thus in Sri Lanka (Ceylon) there are two different growing seasons. The quality tea harvested from January to March in western regions and another tea harvested from August to November in eastern regions.
Nutritional values Ceylon Melfort Green Tea
This infusion contains various nutrients, such as vitamins (Vitamins A, B, C) and antioxidants flavonoids, catechins and polyphenols. Contains minerals such as selenium, copper, zinc, fluorine, manganese, calcium; in addition to tannins and a low dose of theine (caffeine).
How to prepare Ceylon Melfort Green Tea
The infusion is obtained by placing in a cup (250 ml), about 3-5 grams of the Ceylon Melfort green tea blend, in water at 80 °C. Let it steep for 2 to 3 minutes before drinking this green tea. Add honey or sugar, if desired.
Side effects and contraindications
Although green tea is consumed by millions of people, there are some potential effects due to the content of theine (caffeine), taken in excessive doses. If large quantities of green tea are consumed, symptoms such as agitation, headache, palpitations, anxiety and insomnia may appear. Excessive consumption can also cause gastrointestinal irritation, nausea, diarrhea and bloating.
Furthermore, an excess of tea could affect the functioning of the thyroid gland or cause liver fatigue. Therefore, it is advisable to maintain consumption at the recommended doses, and to consult a specialist doctor in case of chronic pathologies. Like other green teas, it should be taken with caution during pregnancy or while breastfeeding.