Pur­ple my tea

Orig­i­nally from As­sam, pur­ple tea has a low caf­feine con­tent, and filled with medic­i­nal prop­er­ties

Down to Earth - - FOOD - AMAR­JY­OTI BO­RAH

Aset to emerge as the sec­ond place in the SSAM IS world, af­ter Kenya, to pro­duce the much sought af­ter pur­ple tea, which ac­cord­ing to tea sci­en­tists is known for its rich health ben­e­fits. Pur­ple tea’s high an­tiox­i­dant ef­fects also pro­vide anti-can­cer ben­e­fits, and im­proves vi­sion, choles­terol and blood sugar me­tab­o­lism.Pro­duced from Camel­lia as­sam­ica, pur­ple tea has of­ten been de­scribed as the tea of the fu­ture, as far as health ben­e­fits are con­cerned.

“The tea is rich in an­tho­cyanins, a pig­ment which im­part the pur­ple colour to the tea leaves,and comes with all the good­ness of tea. Be­sides, it has a lower caf­feine con­tent, com­pared to the nor­mal black or green teas,”says Pradip Baruah, se­nior ad­vi­sory of­fi­cer (prin­ci­pal sci­en­tist) at the Tock­lai Tea Re­search In­sti­tute, the old­est tea re­search sta­tion in the coun­try.

Baruah, who is re­search­ing on pur­ple tea, says it of­fers an ex­cel­lent new di­ver­si­fied prod­uct to tea con­sumers around the

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