Pakistani

Black Tea Ceylon, -South India, -China, cinnamon pieces, cardamon, clove, natural flavouring, vanilla.

Black Tea: Black tea is known for its high antioxidant content, particularly theaflavins and thearubigins, which can help protect against oxidative stress and inflammation. It also contains caffeine, which can enhance alertness and focus; Cinnamon: Cinnamon has remarkable anti-fungal and anti-bacterial properties. It can help relieve nausea and vomiting, and its warming properties make it beneficial for alleviating symptoms of colds and flu. Cinnamon also has anti-inflammatory properties and can help regulate blood sugar levels; Cardamom: Cardamom is valued for its warm, stimulating effects and stomach-settling properties. It can aid digestion and relieve symptoms of indigestion and nausea. Cardamom also has a mild anti-inflammatory effect and can help freshen breath; Cloves: Cloves are known for their analgesic and anti-inflammatory properties. They can help relieve toothache pain and other types of pain. Cloves also have antibacterial properties and can aid in digestion by stimulating digestive enzymes; Vanilla: While primarily used for flavor, vanilla has mild antioxidant properties and can contribute to a sense of relaxation and well-being due to its calming aroma.

Black Tea: Black tea has a long history, particularly in the regions from which it is sourced. In Ceylon (now Sri Lanka), black tea production began in the 19th century and has since become a staple export. In India, black tea is a major component of chai, a traditional spiced tea. China, the birthplace of tea, has a history of tea production dating back thousands of years; Cinnamon: Cinnamon has been used for centuries in various cultures for its culinary and medicinal properties. It was highly valued in ancient times, particularly in the Roman Empire, where it was used as a form of currency. Ceylon cinnamon, also known as "true cinnamon," is considered the highest quality and has been a significant export from Sri Lanka for centuries; Cardamom: Cardamom is a staple spice in Indian cuisine, particularly in traditional chai blends. It has been used for thousands of years in Ayurvedic medicine for its digestive benefits and is also a common ingredient in Middle Eastern and Scandinavian baking; Cloves: Cloves have been traded for over 2,000 years and were highly valued for their flavor and medicinal properties. They were a major spice in the ancient spice trade and were used extensively in traditional medicine, particularly in Chinese and Ayurvedic practices; Vanilla: Vanilla, while not as historically significant in traditional medicine, has been a prized flavoring since the time of the Aztecs. It was introduced to Europe by the Spanish and has since become a ubiquitous flavoring in desserts and beverages.