Drink Tea for Health

If you like drink three or more cups of tea a day you might be doing your health more good than drinking plain water, say researchers from King's College, London, UK. This new study found, among other things, that the urban myth that tea dehydrates could not be further from the truth - tea hydrates as well as water does, say the researchers.

You can read about this new study in the The European Journal of Clinical Nutrition etc.

Not only will tea rehydrate you, it may also protect you from developing heart disease, and even cancer. Apparently, three or more cups a day may also protect your teeth and strengthen your bones. The researchers say they are not sure why, but believe that flavonoids, polyphenol antioxidants, which are found in abundance in tea, may play a major role. Flavonoids help prevent cell damage.

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Habit of drinking tea

Habit of drinking tea in the morning is very good. in addition to removing the opposition can also increase health care for the body. AWE and even younger, more energetic

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Special of Green Tea

The abstruse of blooming tea lies in the actuality it is affluent in catechin polyphenols, decidedly epigallocatechin gallate (EGCG). EGCG is a able anti-oxidant: besides inhibiting the advance of blight cells, it kills blight beef after harming advantageous tissue. It has aswell been able in blurred LDL cholesterol levels, and inhibiting the aberrant accumulation of claret clots. The closing takes on added accent if you accede that occlusion (the accumulation of aberrant claret clots) is the arch could cause of affection attacks and stroke.

Links are getting fabricated amid the furnishings of bubbler blooming tea and the "French Paradox." For years, advisers were puzzled by the actuality that, admitting arresting a diet affluent in fat, the French accept a lower accident of affection ache than Americans. The acknowledgment was begin to lie in red wine, which contains resveratrol, a polyphenol that banned the abrogating furnishings of smoker and a blubbery diet. In a 1997 study, advisers from the University of Kansas bent that EGCG is alert as able as resveratrol, which may explain why the amount of affection ache a part of Japanese men is absolutely low, even admitting about seventy-five percent are smokers.

Why don't added Chinese teas accept agnate abating properties? Green, oolong, and atramentous teas all appear from the leaves of the Camellia sinensis plant. What sets blooming tea afar is the way it is processed. Blooming tea leaves are steamed, which prevents the EGCG admixture from getting oxidized. By contrast, atramentous and oolong tea leaves are fabricated from brewed leaves, which after-effects in the EGCG getting adapted into added compounds that are not about as able in preventing and angry assorted diseases.

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The Miracle of Green Tea

Is any added aliment or alcohol appear to accept as abounding bloom allowances as blooming tea? The Chinese accept accepted about the alleviative allowances of blooming tea back age-old times, application it to amusement aggregate from headaches to depression. In her book Blooming Tea: The Natural Secret for a Healthier Life, Nadine Taylor states that blooming tea has been acclimated as a anesthetic in China for at atomic 4,000 years.

Today, accurate analysis in both Asia and the west is accouterment harder affirmation for the bloom allowances continued associated with bubbler blooming tea. For example, in 1994 the Journal of the National Blight Institute appear the after-effects of an epidemiological abstraction advertence that bubbler blooming tea bargain the accident of esophageal blight in Chinese men and women by about sixty percent. University of Purdue advisers afresh assured that a admixture in blooming tea inhibits the advance of blight cells. There is aswell analysis advertence that bubbler blooming tea lowers absolute cholesterol levels, as able-bodied as convalescent the arrangement of acceptable (HDL) cholesterol to bad (LDL) cholesterol.

To sum up, actuality are just a few medical altitude in which bubbler blooming tea is accounted to be helpful:

* cancer

* rheumatoid arthritis

* top cholesterol levels

* cariovascular disease

* infection

*broken allowed function

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Serves guest by drinking tea

Serving greenish or dark tea is an issue of preference and both are superior. However, if you believe distinct guests have distinct preferences, so it would be easiest to do tea using private tea bags. It would be humor to get a broad kind of teas such as greenish, dark, herbal, Oolong, caffeinated and decaffeinated, and let the guests select which tea they favor.
However, if you plan to brew tea using a teapot, then here are five easy steps to brewing the best tea:

1. Water: If you have good drinking water from your faucet, then use it. Otherwise, use bottled water or filtered water.

2. Temperature: in a kettle, bring the cold water to boiling and turn off the heat. Let it sit a few minutes before pouring into the teapot. In the meantime, condition the teapot by putting a small amount of hot water in it, swish it around, and pour it out. This will help prevent the teapot from cracking when the hot water is poured in, and also helps keep the teapot warm.

Generally for green tea, the hot water temperature should be low, about 180 degree water. For black Tea, the water temperature is higher at about 200 degrees.

3. Loose Tea Leaves: use loose tea leaves because they are larger and more flavorful than leaves in tea bags. Scoop the loose leaves into the teapot - about 1 teaspoon per cup of water.

4. Steep: Pour the hot water over the leavers and steep 2-5 minutes covered: generally for green tea let sit 2-3 minutes; for black tea let sit 3-5.

5. Strain: if the teapot does not have a built-in strainer, then use a strainer when pouring the tea into the cup.

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Booming tea

The tea deal is booming. Both the kind and amount of character teas in North America are expanding — still distant appliance stores normally have a small choice of bottled teas on offering. According to the Tea Association of the USA, tea sales of all kinds have almost quadrupled since 1990. Tea is the almost favorite drink in the reality and has ever been a favourite in Asia, where it originated some 5000 years ago. Its popularity in Europe dates to the earlier 17th century. Britain in specific has long had a passion matter with tea. In the U. S. , tea is now encroaching upon soil formerly dominated by chocolate and tender drinks.

Tea and Health

This burgeoning interest in tea is due to a new realization of its health benefits. Recent studies have confirmed what tea drinkers in Asia have known for centuries: that tea is good for you. Many consider true tea to be the ultimate health beverage. Now that medical science is validating tea's health claims, Americans are embracing it wholeheartedly.

More than just a beverage, true tea of all kinds — from white to black — is an elixir brim full of antioxidants that are beneficial to the body. Antioxidants reduce oxidation reactions in the body that are associated with aging and other disease processes. Specifically, tea has been shown to help promote healthy cholesterol levels, increase metabolism and improve mental performance. Green tea may also inhibit plaque buildup on teeth and may help the body deal with stress.

Benefits can be realized by consuming three cups a day, which is the historical average for most Asian tea drinkers and the base line for many recent studies. Because the antioxidants in tea are water-soluble and therefore short-lived, tea should be drunk at intervals throughout the day. The best time to drink tea is on an empty stomach between meals. Antioxidants are best absorbed in the absence of food and tea can interfere with the absorption of some nutrients, particularly iron.

If you enjoy milk with your tea, you may want to consider recent research published in the European Heart Journal reporting that adding milk to tea negates its health benefits. Caseins, a group of proteins found in milk, react with the flavonoids in tea to cancel out their beneficial effects.

Types of Tea

All true teas come from the leaves of the tea bush or tea tree (Camellia sinensis), which is native to Asia. Just as there are many varietals of wine from grapes, so too are there many varietals of tea from this remarkable plant. Most quality teas produced today come from five countries in that part of the world: India, China, Japan, Sri Lanka and Taiwan. Each country has its own unique growing conditions (terroir) and culturally influenced production methods that combine to give you the distinctive taste of the tea in your cup. Though deeply integrated, one with the other, each contributes special characteristics to every style of tea.

Tea Terroir

Terroir is a term usually associated with wine but is also appropriate for tea. It is the sum of sun, soil, precipitation, temperature and elevation in a specific area that conspires to produce particular qualities in tea leaves (or grapes) peculiar to that area or region. Here are the categories of tea from the five major tea-producing nations:

India — known for its black teas, especially Darjeeling and Assam, India is the largest producer with close to two billion pounds of annual production, much of which is consumed domestically. Most of India's tea is produced on several thousand large estates in the south and northeast part of the country.

China — home of all tea types, China is the 2nd largest producer. It produces the largest variety of leaf styles and more specialty types than any other country. China sets the standard for pan-fired green teas with varietals like Dragon Well and also exports exceptional white teas, black teas such as Keemun, and pu'erh teas. Most of China's tea is produced on small family lots in south and east China.

Sri Lanka — the classic black teas of this island nation are well-known as Ceylon teas.

Taiwan — produces the world's finest oolong teas such as Tung Ting and Ali Shan.

Japan — exports fine green teas such as Matcha and Sencha.


The Colors of Tea

In each of these countries, various production methods have evolved over time, giving us four basic categories of tea that, when combined with terroir, give us a tremendously rich selection of quality tea:

White
Enjoyed for nearly two centuries by the Chinese, white tea has just recently come to the attention of Westerners. Its delicate, translucent color — from pale straw to light amber hues — comes from a high percentage of immature leaves or buds. Its flavor is subtle and smooth, a delicate infusion of citrus and floral notes that is never astringent.

Actually a minimally processed form of green tea, white tea is the least processed of all teas. The leaves and buds are merely dried (withered), sorted and packaged. Though researchers are still not certain, this minimal handling may be the reason for the relatively high antioxidant and low caffeine content of white tea. Harvested only in the spring, white tea is generally more expensive than other types.

Green
Green tea is leading the tea revolution in North America, sparked by reports of its health benefits. It's available in a bewildering array of infusions and styles that can be traced to two general regions: China and Japan. Chinese-style green tea is described as light, with a soft natural sweetness and hint of smokiness, whereas tea produced in Japan is fresh, with grassy notes and a hint of the ocean. These subtle differences are due to the variant production methods used in each country.

Green tea undergoes only slightly more processing than white tea and has a little more caffeine. Its high antioxidant levels are the basis for the health claims that have made it so popular.

Oolong
Oolong tea occupies that middle territory between green tea and black tea. Its unique flavor is due to a modest level of oxidation — a process that exposes the bruised leaf to oxygen in the air — that, like green tea, varies by region of origin. The two main regions in this case are China and Taiwan. Taiwan's oolong tea, regarded by many as the best, is characterized by light, floral and fragrant liquors, and highly complex fruit, spice and floral aromas. Its color often has a green cast. In contrast, Chinese oolong is darker, due to longer oxidation, and exhibits roasted "toasty" flavors.

Oolong tea (known as red tea in Asia) is valued in China for its purported digestive properties. Its antioxidant levels are high and the caffeine content is somewhat higher than green tea.

Black
The most widely consumed tea in the world, black tea is so called because the relatively lengthy oxidation period (several hours) darkens the leaves. This color is transferred to the cup in pale sienna and red-orange tones. Black tea flavors can be differentiated by region more so than other teas:
India
Darjeeling — The Champagne of teas with light, complex muscatel flavors and flowery aromas Assam — Strong and malty, the ultimate breakfast tea with or without milk and sugar.

Sri Lanka (Ceylon)
Straightforward flavor, good straight — up or with additions.

China
Wine-like, with a sweet finish and subtle smokiness, the Burgundy of teas.

Black tea also has the high antioxidant levels desired by so many health conscious tea drinkers as well as higher levels of caffeine, but still only about half as much as a similar serving of coffee.
Other Teas
Tea terminology beyond the main categories discussed above can be confusing, with many overlapping definitions. Here are some additional terms to assist you in deciphering tea classifications.

Specialty Teas — narrowly defined, a term used to describe unadulterated teas of exceptional quality and flavor, including such attributes as hand harvesting. Now used more broadly in the public domain to include virtually any tea that exhibits attributes above the ordinary.

Estate Teas — named after specific tea gardens in India, Sri Lanka and other prime producing regions, thereby representing and branding the best these gardens have to offer.

Blended Teas — describes various combinations of tea leaves from more than one region or crop to obtain a desired flavor, aroma or character. This term is sometimes abused — used in reference to flavored or scented teas from a single region or crop.

Flavored Teas And Scented Teas — true teas to which flavors — from almond to wild cherry — and/or aromatic oils have been added for flavor and aroma. Examples include Lemon-flavored green tea; Earl Grey, a blended black tea with oil of bergamot; and Jasmine tea (scented with the fragrance of jasmine flowers). The best teas of this sort use natural flavors or essential oils derived from natural or organic sources. Avoid teas with artificial flavors or those that do not declare whether or not their flavorings are natural or artificial.

Chai Tea — a derivative of cha, the Chinese word for tea, chai means "tea with spices;" usually of the more assertive sort, such as ginger or cinnamon.

Russian Tea — can refer to tea produced in Russia or drunk in the Russian style — in a glass with lemon.

Souchong and Lapsang Souchong — a Chinese-style black tea made from the third, fourth and fifth leaves from the tip of the branch. These leaves are older and larger than the young leaves at the tip and have less flavor. Leaves used for lapsang souchong are dried over a fire, giving it a distinctive smoky taste and aroma.

Pu'erh — a black tea made in the Chinese-style that is then moistened and selectively aged (fermented), sometimes for decades, giving it a rich, complex character with earthy, clove-like flavors. A good tea for coffee drinkers.

Gyokura and Kabesucha — Japanese green tea for which the leaves have been shaded from the sun in bamboo boxes prior to harvest, raising their carotenoid content and giving the finished tea a unique flavor with subtly sweet, vegetal notes.

Hoji-cha — standard Japanese green tea that is roasted at high temperatures (360°F), elevating the volatile oil content and intensifying the flavor.


Iced Tea and Sweet Tea

Initially, iced tea was simply tea that was chilled after brewing and served over ice, usually in a glass with a slice of lemon. The term "iced tea" now includes bottled tea that is drunk chilled without ice. Sweet tea is merely iced tea sweetened with sugar. More than sixty percent of the tea consumed in the United States is in the form of iced tea, a significant portion of which is sold in restaurants or bottled. Most iced teas are brewed from black tea though any type of tea may be used.

Iced tea is traditionally brewed with about 50% more dried tea per cup to compensate for flavor loss due to melting ice. Adding ice to hot-brewed tea can make it cloudy. One way to prevent this from happening is to brew the tea at room temperature for several hours instead of the normal hot water method. This reduces the amount of caffeine compounds responsible for clouding on contact with ice.

Tea Substitutes

Herbal teas, called Tisanes in Europe, are not true teas and therefore do not supply the same health benefits as real tea. They do provide an abundance of flavor alternatives and other healthy attributes depending on the herb used. Chamomile tea, for example, is used as a relaxant, while peppermint is considered a digestive aid. Many herbal teas are blends of various botanicals and spices. Except for Yerba Mate, they are caffeine free and usually need to be infused longer than regular tea to release their full flavor. It's always a good idea to ask a qualified medical professional before taking any unfamiliar herbs.

Other tea substitutes include Red tea, sometimes called Red Bush, a mild, nutty-flavored infusion from a South African flowering shrub called rooibos, and Yerba Mate, a South American botanical that contains traces of caffeine and has a full-bodied, woody flavor. Often other ingredients, such as cinnamon or vanilla, are added to these non-tea brews for aroma and flavor.

Which tea is right for me?

Selecting tea is a highly subjective exercise, much like deciding which wine to drink, and vulnerable to such ephemeral things like mood and time of day.

However, some general guidelines can be attempted. If you want to gain maximum health benefits (i.e., antioxidants) from drinking tea, try white or green tea. If you want maximum caffeine content along with antioxidants, go for black. Beyond that it boils down to personal taste.

For example, if you like milk in your tea, choose a robust black tea from Sri Lanka or Assam, India, or perhaps a good English blend like English Breakfast. All of them tolerate milk and sweeteners very well.

If you want to curl up with a cup in a window seat on a rainy day and ponder life's big questions, then a delicately fragrant white or green tea is a good choice; but if you're bolstering your nerve for that showdown with the boss after lunch, then a more intrepid tea like Earl Grey or perhaps a seductive oolong is just the ticket.

So you see, tea is what you want it to be. At its best, tea encourages reflection and personal serenity but it can also be energizing and uplifting. The novelist Alice Walker wrote: "Tea to the English is really a picnic indoors." But to a Zen Buddhist priest in Japan, tea exists on a whole other plane. Consult with one of our tea specialists at any Whole Foods Market store to narrow down your choices and come away with a tea that's just right for you.

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T E A

Tea is a beverage made by steeping processed leaves, buds, or twigs of the tea bush, Camellia sinensis, in hot water for a few minutes. The processing can include oxidation, heating, drying, and the addition of other herbs, flowers, spices, and fruits. The four basic types of true tea are (in order from most to least processed): black tea, oolong tea, green tea, and white tea. The term "herbal tea" usually refers to infusions of fruit or of herbs (such as rosehip, chamomile, or jiaogulan) that contain no Camellia sinensis .[2] (Alternative terms for herbal tea that avoid the word "tea" are tisane and herbal infusion.) This article is concerned exclusively with preparations and uses of the tea plant C. sinensis.

Tea is a natural source of the amino acid theanine, methylxanthines such as caffeine and theobromine,[3] and polyphenolic antioxidant catechins.[4] It has almost no carbohydrates, fat, or protein. It has a cooling, slightly bitter, and astringent flavor.[4]

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