Ma’s Tea House serves two teas as bases for their drinks: black assam tea and jasmine tea.
Both types of teas have a rich history and can explain why they’ve made their way into the modern tea culture.
Black assam tea, originating in the Assam region of India, is made from the oxidized leaves of the Camellia sinensis plant. Oxidation of black tea leaves allows for a more bold, intense flavor. Assam black tea has become one of the most common teas, finding itself in grocery markets in blends such as breakfast teas (English and Irish), or black teas. Assam tea contains caffeine, yet has less caffeine than a standard cup of coffee. Due to its caffeine levels, assam tea will boost your alertness and energy. Although drinking tea altogether is known to reduce the risk of cancer, there are no benefits to specifically drinking assam black tea.
Jasmine tea, associated with certain areas in Asia, was introduced in 189 A.D. and has been one of the most prevalent teas in today’s society due to its proven health benefits and mild taste. The jasmine flower, also referred to as sampaguita, was initially used as a scent, but later formulated into a tea because of its aromatic taste. Jasmine tea has many antioxidants and has been suspected to aid in the weight loss process. This type of tea is good for heart and oral health, even decreasing the risk of stroke by 36%. Its aroma allows for calming effects and mental clarity, as well as aids in digestion. This type of tea contains caffeine, but only a moderate amount compared to black assam tea or coffee.