Tea — The World's Most Studied Drink

Tea — The World's Most Studied Drink

Tea is the second most consumed beverage on earth after water. It has been studied in more than 4,000 published clinical trials. And yet, over 95% of tea consumed globally is processed in ways that destroy the very compounds those studies found so remarkable.

Mind-Blowing Tea Facts

Did You Know?

  • All tea comes from one plant: Camellia sinensis. Green, black, white, oolong — all the same plant, processed differently. The Assam variety (var. assamica) produces the most robust, malty flavour of any tea in the world.
  • A CTC (Cut Tear Curl) teabag contains dust and fannings — what is left after the best whole leaves are sorted out. You are paying for the reject pile.
  • The L-theanine in green tea physically alters brain waves, increasing alpha activity — the mental state associated with calm, focused alertness. This is measurable on an EEG.
  • EGCG (epigallocatechin gallate) — the most researched compound in green tea — has been studied for metabolism, cognition, cardiovascular health, and cancer prevention in over 1,000 clinical papers.
  • Whole-leaf orthodox black tea brewed at 90–95°C releases theaflavins — powerful antioxidants unique to black tea — that are completely absent from CTC dust tea.
  • The Brahmaputra Valley in Assam is the only region on earth where Camellia sinensis grows wild. Every other tea-growing region in the world was seeded from Assam plants.
  • Boiling water (100°C) makes green tea bitter and destroys L-theanine. The difference between 80°C and 100°C is the difference between a beautiful cup and a medicinal one.
  • Tea leaves can be re-steeped 2–3 times. Each steep releases different compounds. The first is bright and grassy. The second is sweeter. The third is the gentlest, most floral.

Green vs Black vs CTC — The Real Difference

What Changes Between Green and Black Tea?

Both green and black tea come from the same leaf. The difference is oxidation. Green tea is pan-fired immediately after plucking to halt oxidation — preserving catechins (EGCG) and chlorophyll. Black tea is allowed to oxidise slowly, converting catechins into theaflavins and thearubigins — a different class of antioxidants with different benefits.

Neither is superior. They are different tools. Green tea for focused calm and metabolism. Black tea for gut health, cardiovascular support, and the bold morning cup that Assam is famous for.

Why CTC is Not ‘Tea’

CTC processing takes 4–6 hours. Orthodox processing takes 16–24 hours. CTC breaks the leaf into dust that brews in 2 minutes. Orthodox whole leaves unfurl slowly, releasing compounds over multiple steeps. You are not just choosing taste — you are choosing nutrition.

Tea Awareness: What Most People Get Wrong

Common Mistakes The Anavri Way
  • Using boiling water for green tea
  • Over-steeping (more than 4 min black, 3 min green)
  • Storing tea near spices or coffee
  • Refrigerating tea without an airtight container
  • Reusing the same teabag — dust has no second steep
  • Adding milk before steeping (blocks absorption of polyphenols)
  • Brewing with chlorinated tap water (kills delicate notes)
  • 80°C for green, 90–95°C for black orthodox
  • 2–3 min green, 3–4 min black — then strain
  • Store in an airtight, opaque container away from heat
  • Keep sealed in a cool, dark, dry place
  • Re-steep whole leaves 2–3 times
  • Drink black first — add milk on second steep if desired
  • Use filtered water or water rested overnight uncovered

Tea Recipes from Anavri

Anavri Masala Chai — The Original Recipe

Bold · Warming · 10 minutes · Serves 2

Ingredients

  • 2 tsp Anavri Orthodox Assam Tea (whole leaf)
  • 1.5 cups whole milk
  • 1 cup water
  • 4 green cardamom pods, lightly crushed
  • 1-inch fresh ginger, grated
  • 1 small cinnamon stick
  • 3 black peppercorns
  • 2 cloves
  • Jaggery or Anavri honey to sweeten (add after removing from heat)

Method

  1. Combine water, ginger, cardamom, cinnamon, pepper, and cloves in a saucepan. Bring to a boil.
  2. Reduce heat and simmer spices for 3 minutes to extract oils.
  3. Add Anavri Orthodox tea leaves. Simmer on low for 2 minutes.
  4. Add milk. Bring back to a gentle simmer. Do not boil.
  5. Strain into cups. Sweeten with jaggery or honey only after pouring.

Anavri Tip

The whole leaves of Anavri Orthodox tea hold up to milk and spice in a way CTC dust never does. You will taste the malt beneath the spice — that depth is Assam’s signature.

Cold Brew Anavri Green Tea

Refreshing · Low caffeine · 8 hours (hands-off) · Serves 2

Ingredients

  • 1 litre filtered water (cold or room temperature)
  • 4 tsp Anavri Green Tea (Leaf & Lore Collection)
  • Fresh mint leaves (optional)
  • Lemon slices (optional)
  • 1 tsp Anavri honey to serve (optional)

Method

  1. Combine Anavri green tea leaves and cold water in a glass jar or pitcher.
  2. Cover and refrigerate for 6–8 hours or overnight.
  3. Strain out leaves. Do not press or squeeze — it will make the brew bitter.
  4. Serve over ice with mint and lemon. Sweeten with Anavri honey if desired.

Anavri Tip

Cold brewing extracts more L-theanine and fewer tannins than hot brewing — producing a naturally sweeter, smoother cup with 40% less caffeine. Perfect for afternoons when you want calm clarity without the evening caffeine spike.

Whole leaf. Slow oxidised. Grown where tea itself began.

www.anavri.com  ·  care@anavri.com  ·  +91 9706440054

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