Templar: The Perfect Choice
Perhaps the only thing more important to us than our tea is our customers. At Templar Food Products, superior service is our trademark. We work harder and better than our competitors to meet the needs and ensure the growth of each and every brand.
Our laboratory consists of tea experts - not just flavorists - who are passionate about fine tuning formulas to perfection. We will refine your individual product until you are completely satisfied.
Templar Food Products maintains an inventory of products ready for immediate shipment; custom formulas usually ship within ten business days.
On-line tracking allows our logistics specialists to closely monitor product delivery. If ever an obstacle to on-time delivery arises, we address it promptly and see delivery through to completion.
Part of what sets Templar Food Products apart is a history of very happy customers.
Without exception, each and every batch of tea we manufacture is microbiologically tested prior to shipment.
Control samples are kept in our laboratory for one year. Each sample undergoes a thorough microbiological and sensory evaluation. A microbiologist issues quantitative reports and each report is maintained by our lab for five years.
Tea Phenols: Antioxidant Effectiveness of Teas, Tea Components, Tea Fractions and Their Binding with Lipoproteins
Phenols in tea are responsible for its antioxidant activity. The pure catechins and phenolic acids found in tea are more powerful than the antioxidant group of vitamins C, E and Betacarotene in an in vitro lipoprotein oxidation model. Comparison of the tea fractions indicated that both catechins and theaflavins contribute to the teas' antioxidant characteristics. Black and green teas were not significantly different in phenol content, in antioxidant strength, or in antioxidant potential as measured by the phenol antioxidant index (PAOXI). The PAOXI of teas were considerably higher than grape juices and wines. Tea catechins and both green and black tea exhibited potent lipoprotein-bound antioxidant activity. Phenol antioxidants from tea were calculated to be a major source of antioxidants in the U.S. diet.