Antioxidants

Satemwa has been working with the University of the Marche in Ancona, Italy in monitoring how the manufacturing process affects antioxidant activity in tea.

Dr. Elisabetta Damiani and her team have just submitted an article for peer review on the findings of the initial work done. They found that the general trend of antioxidant activity for tea made from the same cultivar was highest in green tea and followed the following pattern; green tea > decaffeinated green tea > white tea > black orthodox tea > black CTC tea.

They also found some seasonal variation as would be expected, indicating that tea harvested in September ( Spring flush for Satemwa teas )appears to have higher antioxidant
potency.

The study also included teas from Asian origins and results ‘suggest’ the ‘significant antioxidant activity’ of the Satemwa teas  could ‘rival more common green and white teas from Asian countries.’

Drink up!