Black Tea Ceylon, -South India, -China, orange pieces (3%), natural flavouring, natural orange flavouring, tangerine peels (2%).
Black Tea: Black tea is known for its high antioxidant content, particularly theaflavins and thearubigins, which can help protect against heart disease and certain cancers. It also contains caffeine, which can improve alertness and cognitive function. Black tea has been shown to have anti-inflammatory properties and may help in reducing the risk of type 2 diabetes and certain cardiovascular diseases; Orange Pieces and Natural Orange Flavoring: Oranges are rich in vitamin C, which is essential for immune function and can help in fighting off infections. The flavonoids present in oranges have been linked to improved heart health and may reduce the risk of certain neurodegenerative diseases; Tangerine Peels: Tangerine peels are a good source of vitamin C and contain various flavonoids and limonoids, which have antioxidant and anti-inflammatory properties. These compounds can help in boosting the immune system and may have protective effects against certain chronic diseases.
Black Tea: Black tea has a long history dating back to the 17th century in China, where it was first produced. It became popular in Europe during the 18th century, particularly in Britain, where it was a staple of the British Empire's trade. The regions of Ceylon (now Sri Lanka), South India, and China are renowned for their high-quality black teas, each contributing unique flavor profiles shaped by their distinct climates and production methods; Oranges and Blood Oranges: Oranges originated in Southeast Asia and were introduced to the Mediterranean region by the Arabs in the 9th century. Blood oranges, with their distinctive red or reddish-purple flesh, are believed to have originated in Italy and have been cultivated since the 18th century. They are prized for their unique flavor and color; Tangerines: Tangerines are a type of mandarin orange and have their roots in ancient China. They were introduced to Europe in the 19th century and became popular in the United States in the early 20th century. Tangerines are known for their easy-to-peel skin and sweet, tart flavor.
