Food and Travel (Singapore) - - Eating Well -

Tea is a uni­ver­sal drink — it is con­sumed al­most ev­ery­where and ap­pre­ci­ated by many cul­tures all over the world. From its home­land of China it has spread to the rest of South­east Asia and be­yond. The rea­sons for its con­sump­tion are nu­mer­ous, but for many it comes back down to sim­ple habit, en­joy­ment, and re­lax­ation.

That said, these aren’t the only rea­sons to love tea.

In re­cent years, es­pe­cially in the west, tea suf­fered a dip in pop­u­lar­ity as cof­fee rose up and be­came king. Now, we are be­gin­ning to see a re­ver­sal; the western in­ter­est in tea’s health ben­e­fits has sparked the in­ter­est of sci­en­tists and brewed up count­less sci­en­tific stud­ies on why and how the drink is so good for us. This has led to an in­crease in in­ter­est not just in the generic tea we buy in su­per­mar­kets, but some very spe­cial va­ri­eties of tea that are just be­ing dis­cov­ered. We’re about to let you into the now-un­locked se­crets of these unique teas. Now this is a tea many truly haven’t heard of. Pur­ple tea is an ab­so­lute plea­sure, grown al­most ex­clu­sively in the African coun­try of Kenya, how­ever it is now also be­gin­ning to catch on in In­dia and Viet­nam. It con­tains an­tho­cyanin, found al­most ex­clu­sively in pur­ple va­ri­eties of plants, giv­ing this tea many of the qual­i­ties of red grapes and wine. An­tho­cyanin par­tic­u­larly con­trib­utes to the pur­plish colour seen bran­dished boldly upon the plant’s leaves. It also cre­ates a pur­ple-tinged brew. It isn’t known whether the ben­e­fits of an­tho­cyanin will find them­selves in your cup of pur­ple tea, how­ever peo­ple whose di­ets are rich in the flavonoids have gen­er­ally shown them­selves to be

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