It's all in the tea leaves
"All true tea lovers not only like their tea strong, but like it a little stronger with each year that passes." George Orwell
Sipping tea made with real tea leaves served in a proper tea pot..is back ! The old teatime ritual is in vogue and many new fans are flocking to tea houses, cafes and even the living room.
What's hot about tea?
Tea drinking’s popularity maybe due to the health benefits associated with the high concentration of antioxidants. Green and white teas are particularly high in these free-radical fighting compounds.
Tea is rich in polyphenols, tannin, and flavanols, often termed catechins, fluoride, and vitamin C, P, K, and B. Although tea contains caffeine, the amounts are far less than those in coffee and produce a softer, beneficial effect. Studies suggest that as few as four servings of tea a day may have a positive impact on your health. Read on and continue sipping tea for your health and well-being.
Antioxidant Powerhouse
Researchers have found that green tea was the best antioxidant scavenger of deadly free radicals. Free radicals are very powerful oxidants, which cause intense cell damage. When exposed to oxygen cell tissues are vulnerable to free radical attachment, causing an effect much like that of rust. Over time this may lead to cancer or cardiovascular disease. Antioxidants in tea are able to neutralize the damaging effects of oxygen and free radicals that are present in the body. Antioxidants slow or prevent cell damage from exposure to oxygen by creating a barrier around cell tissue. (University of California, Berkeley)
Cancer Prevention
Green Tea has been found to inhibit the growth of esophageal and stomach tumors in mice. Green and black tea could inhibit the development of pre-cancerous lesions as well. (Saitama Cancer Center and the Department of Biochemistry, Bunri Tokushima University) A recent study showed that a compound in black tea called TF-2 caused colorectal cancer cells to "commit suicide"; normal cells were unaffected. (Rutgers University)
White Tea Health
Recent studies show that the polyphenols found in green tea appear in greater concentrations in white tea helping to destroy bacteria and other organisms that cause disease. (Pace University's Dyson College of Arts & Sciences)
Improved Cardiovascular Health and Reduced Risk of Stroke
A study undertaken found that of 340 men and women who had suffered from heart attacks, those who drank a cup or more of black tea daily had a 44% lower risk of repeated heart attacks compared to non tea drinkers. Flavonoids are theorized to improve the lining of blood vessels, accounting for the decrease. (Brigham and Young, Harvard Medical School) Studies show that drinking black tea helps to prevent narrowed or clogged arteries that lead to ischemic heart disease, heart attack, or stroke. (Boston University School of Medicine; The Zutphen Study, Netherlands)
Reduces "Bad" Cholesterol
Black tea was shown to reduce LDL-cholesterol ("bad cholesterol") by 11.1% in three weeks. It was speculated that tea polyphenols might limit the absorption of cholesterol in the intestine, thus reducing the cholesterol levels in the blood. (U.S. Department of Agriculture) Reducing the "bad" cholesterol LDL deposits, tea elevates HDL, the "good" cholesterol. Green tea and oolong especially, could prevent arteriosclerosis. (The University of California)
Oral Health
Studies show the tannin and fluoride content present in tea prevents tooth decay. (American Dental Institutions). Green tea, specifically flavonoids, mainly catechins, found in green tea have exhibited inhibitory effects on the growth of cariogenic bacteria by inhibiting the adherence and growth of plaque at the tooth surface. (Sakanaka, et al (1990)) .
Relieves Arthritis
Green tea was shown to inhibit the development of arthritis in mice. Mice given green tea polyphenols were significantly less likely to develop arthritis. The study was conducted on 36 mice. Of the 18 mice that received the green tea, only eight (44%) developed arthritis. Among the 18 mice that did not receive the green tea, all but one, or 94% developed arthritis. (Proceedings of the National Academy of Sciences, CWRU's School of Medicine - April 13)
Burns Calories
A recent study showed that green tea's antioxidant EGCG stimulates the body to burn calories, notably fat. In the study, a daily dose of 270 mg EGCG (the amount 2-3 cups of green tea) caused men to burn 4% more energy - about 80 extra calories a day. (University of Geneva, Switzerland).
Reduced Risk of Kidney Stones
In a study of more than 81,000 women 40 to 65 years of age, it was concluded that 8 fluid ounces of tea consumed daily actually lowers the risk of developing kidney stones by 8%. (The Third International Scientific Symposium on Tea & Human Health) Furthermore, tea acts as a diuretic (stimulates the flow of urine), promoting better kidney function and aids digestion.
Retards the Aging Process
It has been shown that Green tea reduces infection and the stresses of bacteria on the system thus significantly retarding the aging process. (The Department of Food and Nutritional Sciences, University of Shizuoka, Japan)
Immune Booster
Blood cells from tea drinkers respond 5 times faster to germs than those of coffee drinkers. (Brigham and Women's Hospital, Boston, MA; Harvard Medical School, Boston, MA)
Check out our range of White, Black and Green Teas.
White tea – Young leaves picked before they have fully opened. Has undergone minimal processing. White tea contains the highest levels of antioxidants of any tea type but is low in caffeine. Prized for its delicate flavour and aroma.
Green tea – Leaves that have undergone only partial oxidation before drying. The result is a light and refreshing flavour.
Oolong tea – partially oxidised, this falls between black tea and green tea. The taste is similar to green tea but less grassy.
Black/red tea – Leaves that have been completely oxidised. Popular for a fuller flavour and stimulating effects.
Tips on extracting the perfect balance of flavours
* Boil water only once. Water contains dissolved oxygen, which is lost when the liquid is brought to the boil. This oxygen is needed to release the flavour compounds in the leaves.
* Boiling water is best for black tea; very hot water for green and white tea. Follow suggested brewing times – over – infusing will make the tea bitter. As a rule, the larger the leaf, the longer the brewing time needed.
* Green & white teas should always be milk-free. Adding milk will only conceal the delicate flavours and aromas of a fine green or white brew.
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