Temi Green Tea

Lush green gradient slopes of Temi Tea Estate are perfect for the world fine black and green tea. The green tea is prepared by the days when the pluckers bring the fine green leaves which are then taken in for steaming rolling and drying. This gives a right mix of exposure for gentle oxidation during rolling and not a strong fermentation like the Orthodox Temi Black Tea.

The Temi green tea is not only 100% organic but also uses processes which are sans use of pan frying. Temi green tea is loaded with antioxidants and aids brain function, fat loss and the risk of cancer. Temi green tea is a perfect cup relisted as flowery liquor with a gooseberry after taste.

The Organic World Congress (OWC) & Temi

The 19th Organic World Congress 2017 with its august presence & the interesting hullaballoo it raised discussed a few topics of utmost interest & future voyeurism. The congregation did attract a mix of personalities from the higher echelon. I could see & felt pride with the Chief Minister of Sikkim adorning the diocese & then we had the heads including the MD of Temi & tea experts across the world painting the congress-canvas proud.
My bread & butter is bought from the shops of progressional Governance & my profession takes me to far off kingdoms I always consider my own. Temi Tea is one such kingdom that will devour you with the experiences of life to the lees.

The garden spread across the shivalik range brings to you chants from heaven. The produce is organic since the gardens first produced the clonal way back 40 years ago.

The majesty & the majestic aura surrounding the Tea Estate would fill you imaginations & vision leading to blissful chaos of the human senses….
I take pride in being part of the watershed activities the tea estate has witnessed of late.

I take pride in being part of the local tribe & the tea pluckers who will bring joy to you in spheres that are unbounded.

Temi Tea Estate has a pedestal which is innovation oriented. It expects & promises ongoing improvements by the operators. It foresees system changes so that more diversity in organic assurance is normal.
It asks for fairness and empowerment of the weakest and it advocates for true pricing.

The paradigm shift from Organic 2.0 to Organic 3.0 is a change in the culture of the movement and addresses the attitudes of the stakeholders. This was the larger discussion that held people’s attention at the world congress held last week in Delhi.

temi tea participation in Organic World Congress 2017

Temi promises a reform of structures and institutions by all stakeholders and it requires new strategic foci of messaging. It needs the works support to come across as the best estate with all elements the world over
The results of the OWC 2017 main track discussions need a synthesis and guidance on actions to turn this concept into reality.

I & Temi would run for a consensus that we get a synthesis on the main track results in order to facilitate the concerted take home messages for all OWC participants & Temi would be in the vanguard of all activities to boot.
God was kind enough to gift Temi the best of the mundane & heavenly surroundings – to complement & rule the principles of optimization I have seen the baton holders with the managing director of the Tea estate take the main lead —striving to achieve the intents bone to bone.

Thus Temi in the current scenario will try to achieve the overall goal to contribute to solving problems and exploring potentials in order to increase effectiveness, efficiency and productivity of organic farming.

Regularly highlight outstanding innovations and to incentivize organic innovations among researchers, extension agents and practitioners would be a mainstay going forward.

Temi boastingly qualifies on the following criterion fulfillment:

Innovative: are new in their context
Applicability: are applicable to organic farming, processing and trade
Relevant: are relevant for solving real problems or exploring new potentials
Impact potential: have the potential to have a great impact.

For the common pairs of eyes of the larger gathering you would be missing on a pearl if you do not visit the tea estate at least once in your life time. God bless Temi Tea Estate – Way to go.

Health effects of tea

According to legend, the health effects of black tea have been examined ever since the first infusions of Camellia sinensis about 4700 years ago in China. Emperor Shennong claimed in The Divine Farmer’s Herb-Root Classic that Camellia sinensis infusions were useful for treating a variety of disease conditions.

Historically as well as today, in regions without access to safe drinking water, the boiling of water to make tea has been effective in reducing waterborne diseases by destroying pathogenic microorganisms. Recently, concerns have been raised about the traditional method of over-boiling tea to produce a decoction, which may increase the amount of pesticides and other harmful contaminants released and consumed.

Black tea has been studied extensively for its potential to lower the risk of human diseases, but none of this research is conclusive as of 2015.

By constituents or substances
Aluminum, iron and other metals
Further information: Aluminum § Health concerns

Tea drinking accounts for a high proportion of aluminum in the human diet. The levels are safe, but there has been some concern that aluminum traces may be associated with Alzheimer’s disease. A recent study additionally indicated that some teas contained possibly risky amounts of lead (mostly Chinese) and aluminum (Indian/Sri Lanka blends, China). There is still insufficient evidence to draw firm conclusions on this subject.

Most studies have found no association between tea intake and iron absorption. However, drinking excessive amounts of black tea may inhibit the absorption of iron, and may harm people with anaemia.

Fluoride exposure

All tea leaves contain fluoride; however, mature leaves contain as much as 10 to 20 times the fluoride levels of young leaves from the same plant.

By conditions


In 2011, the US Food and Drug Administration (FDA) reported that there was very little evidence to support the claim that green tea consumption may reduce the risk of breast and prostate cancer.

The US National Cancer Institute reports that in epidemiological studies and the few clinical trials of tea for the prevention of cancer, the results have been inconclusive. The institute “does not recommend for or against the use of tea to reduce the risk of any type of cancer.” … “Inconsistencies in study findings regarding tea and cancer risk may be due to variability in tea preparation, tea consumption, the bioavailability of tea compounds (the amounts that can be absorbed by the body), lifestyle differences, and individual genetic differences.” Though there is some positive evidence for risk reduction of breast, prostate, ovarian, and endometrial cancers with green tea, it is weak and inconclusive.

Meta-analyses of observational studies have concluded that black tea consumption does not appear to protect against the development of oral cancers in Asian or Caucasian populations, the development of esophageal cancer or prostate cancer in Asian populations, or the development of lung cancer.

Cardiovascular disease

Black tea consumption may be associated with a reduced risk of stroke. Green tea and black tea both have a beneficial effect on endothelial function (and thus arterial health). However, the addition of milk to the tea completely blunts the tea’s artery-relaxing effects.

A 2013 Cochrane review of randomized controlled trials (RCT) greater than 3 months duration concluded that long-term consumption of black tea slightly lowers systolic and diastolic blood pressures (about 1–2 mmHg). This conclusion was based on limited evidence. Another meta-analysis of RCTs reached a similar conclusion.

Cognitive decline

Tea may have a protective effect against age-related cognitive impairment/decline and dementia later in life, based on correlations found in epidemiological studies; if there is a protective effect it is not dependent on dose and there appears to be a stronger effect for women than men. However, the association is not found in all cognitive domains investigated.

Fracture risk

Tea consumption does not appear to affect the risk of bone fracture including hip fractures or fractures of the humerus in men or women.


A 2013 Cochrane review concluded that long-term black tea consumption lowers the blood concentration of LDL cholesterol by 0.43 mmol/L (or 7.74 mg/dL).

Weight loss

Green tea is commonly believed to be a weight loss aid, but there is no good evidence that its consumption has any meaningful benefit in helping overweight or obese people to lose weight, or that it helps them to maintain a healthy body weight.
The fluoride content of a tea leaf depends on the leaf picking method used and the fluoride content of the soil from which it has been grown; tea plants absorb this element at a greater rate than other plants. Care in the choice of the location where the plant is grown may reduce the risk. It is speculated that hand-picked tea would contain less fluoride than machine-harvested tea, because there is a much lower chance of harvesting older leaves during the harvest process. A 2013 British study of 38 teas found that cheaper UK supermarket tea blends had the highest levels of fluoride with about 580 mg per kilogram, green teas averaged about 397 mg per kg and pure blends about 132 mg per kg. The researchers suggested that economy teas may use older leaves which contain more fluoride. They calculated a person drinking a litre of economy tea per day would consume about 4 mg of fluoride, the maximum recommended amount of fluoride per day but below the maximum tolerable amount of 10 mg fluoride per day.

Theanine and caffeine

Tea also contains theanine and the stimulant caffeine at about 3% of its dry weight, translating to between 30 mg and 90 mg per 8 oz (250 ml) cup depending on type, brand and brewing method. Tea also contains small amounts of theobromine and theophylline. Dry tea has more caffeine by weight than dry coffee; nevertheless, more dry coffee than dry tea is used in typical drink preparations, which results in a cup of brewed tea containing significantly less caffeine than a cup of coffee of the same size.

The caffeine in tea is a mild diuretic. However, the British Dietetic Association has suggested that tea can be used to supplement normal water consumption, and that “the style of tea and coffee and the amounts we drink in the UK are unlikely to have a negative effect [on hydration]”.


Sources from Wikipedia