TYPES OF TEA

White Tea is essentially unprocessed tea. The name is derived from the fuzzy white “down” that appears on the unopened or recently opened buds – the newest growth on the tea bush. White tea is simply plucked and allowed to wither dry. That’s it, really. If the weather isn’t cooperating, the leaves may be put into a gentle tumble dryer on very, very low heat to assist. But the leaves are not rolled, shaped, etc. Some minimal oxidation does happen naturally, as it can take a full day or two to air-dry the tea leaves. This is why some white teas, like the classic White Peony, show leaves of differing colors (white, green and brown). White teas produce very pale green or yellow liquor and are the most delicate in flavor and aroma.

Green Tea is plucked, withered and rolled. It is not oxidized because during the rolling process, oxidation is prevented by applying heat. For green tea, the fresh leaves are either steamed or pan-fired (tossed in a hot, dry wok) to a temperature hot enough to stop the enzymes from browning the leaf. Just like blanching vegetables, really. Simultaneously, the leaves are shaped by curling with the fingers, pressing into the sides of the wok, rolling and swirling – countless shapes have been created, all of them tasting different. The liquor of a green tea is typically a green or yellow color, and flavors range from toasty, grassy (pan fired teas) to fresh steamed greens (steamed teas) with mild, vegetable-like astringency.

Oolong Tea is one of the most time-consuming teas to create. It utilizes all of the five basic steps, with rolling and oxidizing done repeatedly. These teas are anywhere from 8% oxidized to 80% (that’s measured roughly by looking at the amount of brown or red on the leaf while the tea is being made). The leaves are gently rolled, then allowed to rest and oxidize for a while. Then they’ll be rolled again, then oxidized, over and over. Over the course of many hours (sometimes days), what is created is a beautiful layering or “painting” of aroma and flavor. Oolongs typically have much more complex flavor than Green or White teas, with very smooth, soft astringency and rich in floral or fruity flavors. Because of their smooth yet rich flavor profiles, Oolongs are ideal for those new to tea drinking.

Black Tea also utilizes all five basic steps, but is allowed to oxidize more completely. Also, the steps are followed in a very linear form; they are generally not repeated on a single batch. The tea is completely made within a day. The brewed liquor of a Black tea ranges between dark brown and deep red. Black teas offer the strongest flavors and, in some cases, greatest astringency. Black teas, particularly those from India and Sri Lanka, are regularly drunk with milk and sugar and are the most popular bases for iced tea.

Wellness Teas were designed with your well-being in mind! These teas are formulated with natural herbs that naturally give your body a boost. Ingredients like lemon, ginger and orange peels are commonly found in Wellness Teas. These teas have an added amount of health benefits in comparison to your average tea.

HEALTH BENEFITS

Major Study Links Green Tea With Less Disability Among Elderly

A major Japanese study has found that senior citizens who regularly consume green tea are more agile and active than non-tea drinkers. Almost 14,000 individuals aged 65 and over took part in the three-year experiment. Scientists focused on whether green tea drinkers have a lower risk of frailty and disability as they grow older. They found that those who consume at least five cups of green tea per day were one-third less likely to develop ‘functional disability’, or problems with daily activities, such as dressing or bathing. Even after adjusting for confounding factors such as diet and lifestyle habits, the link was deemed significant. Although reasons behind the findings remain unclear, researchers point to a study that suggests that green tea extracts seem to boost leg muscle strength in older women.

Reuters, Feb 2012

Sip A Cup Of Green Tea To Minimize Allergies

‘Tea, especially green tea, with or without caffeine, is very good for people with allergies,’ says Murray Grossan, MD, an ear, nose, and throat doctor in Los Angeles. Tea contains natural antihistamines, he says, which makes it a great addition to your diet to reduce allergy symptoms. Histamine is a chemical that your body releases during allergic reactions. Grossan especially recommends a morning cup of hot tea just when you get up to help prevent morning sneezing.

Everyday Health, 2013

 

Cancer-Quashing Green Tea May Battle Allergies Too

Japanese researchers found that EGCG, the abundant antioxidant compound in green tea, may help stop your body from mounting an immune response to a wide range of allergens, including pollen, pet dander, and dust. Steeping two or three cups a day of green tea helps bolster the body’s defenses, especially as you age, suggests Lester A. Mitscher, PhD, a professor of medicinal chemistry at the University of Kansas and author of The Green Tea Book: China’s Fountain of Youth.

ABC News, 2013
Green Tea Compound May Stop Spread Of Alzheimer’s

Breakthrough research suggests that green tea may be able to prevent the spread of Alzheimer’s disease in the brain. A new study from the UK found that a compound abundant in green tea called epigallocatechin galate, or EGCG, is able to disrupt a key step of Alzheimer’s disease pathway, preventing it from progressing. EGCG was shown to neutralize the effects of a specific type of protein that latches on to nerve cells in the brain and ultimately causes those cells to die. The antioxidant altered the shape of the protein compounds, preventing them to attach to the nerve cells. Scientists claim this is an important new lead in the search for new and effective treatments for this yet incurable disease.

Examiner, Feb 2013

 

Drinking Green Tea Protects Brain Cells

Studies show that green tea could prevent Alzheimer’s by protecting the brain from the formation of beta-amyloid plaques that are thought to cause the disease. A flavonoid in green tea called EGCG (epigallocatechin-3-gallate) can bind to beta-amyloid proteins to prevent formations, and ultimately, prevent Alzheimer’s disease.

Alzheimers July 8, 2014

 

Chemical In Green Tea May Fight Alzheimer’s

Research shows green tea has many health benefits, especially as an antioxidant. Ingredients in green tea helps prevent the formation of B-amyloid, a protein whose accumulation is recognized as causing Alzheimer’s. Drinking green tea can help with relaxation and concentration.

South Bend Tribune April 13, 2010

 

Green Tea And Laser Show Promise In Fight Against Alzheimer’s

Scientists have discovered a novel way to fight Alzheimer’s disease using a mix of green tea and red light. The laser light pushes water out of the cells and when the laser is switched off, the cells absorb water and any other molecules, including drugs, from their surroundings. The combination of green tea and red laser light was found to destroy Alzheimer’s plaques that crowd the brains of people with the disease. Researchers from Germany bathed brain cells with EGCG, an extract found in green tea, while stimulating the cells with red light. This method reduced the amount of plaques that cause loss of memory and other symptoms by 60 percent.

New Scientist, Nov 2011
Green Tea Can Help Reduce Inflammation And Arthritis Pain

Loaded with antioxidants, green tea helps boost metabolism and lower risk for certain diseases. Green tea may even help reduce inflammation and arthritis pain because of its active ingredient, epigallocatechin gallate (EGCG), a powerful catechin that works to stop production of certain inflammatory chemicals in the body

Everyday Health 2015

 

Arthritis: A Cup Of Tea Can Be Good For Your Health

Green, black, oolong and white teas are loaded with polyphenols, plant-derived compounds that rev up the immune system and may protect against certain diseases, including arthritis.

‘Tea drinking boosts T cells’ ability to react against bacterial and viral infections,’ says Jack F. Bukowski, MD, PhD, a rheumatologist at Brigham and Women’s Hospital in Boston. This action helps your body fight off colds and flu. ‘I suspect this is good for people with rheumatoid arthritis, who are taking immunosuppressive medications that make them more susceptible to infection,’ he says.

Studies show that tea may have anti-inflammatory properties. In lab studies, Case Western Reserve University researchers in Cleveland showed EGCG, a substance in green tea may halt arthritis progression by blocking interleukin-1, a pro-inflammatory cell, from damaging cartilage.

Arthritis Foundation, 2014

 

Sip Your Way To Arthritis Pain Relief

If you’re troubled by the painful symptoms of arthritis, relief may be a cup of tea away. ‘I believe all tea can be beneficial,’ says Mahsa Tehrani, MD, a rheumatologist in Vienna, Virginia. ‘Tea has fantastic anti-inflammatory properties which can theoretically help with the underlying inflammation associated with arthritis,’ she says. Drinking tea can be a great complementary arthritis treatment that helps lessen pain, eases joint stiffness, and even prevents the condition from getting worse.

Everyday Health, 2015
Tea Suitable For Bone Health

Resarchers state that three fundamental chemicals found in green tea- EGC, GC, and GCG have a great impact on osteoblasts, or bone cells when exposed to these particular chemicals. The bone cells treated with these particular chemicals helped stimulate growth in comparison to other components. In addition to promoting growth of cells, there was significant increased in the amount of mineralization found in the osteoblasts. Natural food sources, such as tea help offer an economical solution to the management of osteoporosis.

Journal of Chinese Medicine October 2009

 

Tea Enhances Markers Of Bone Health

Results show that consumption of GTP (at a level equivalent to about 4-6 cups of steeped green tea daily) and participation in tai chi independently enhanced markers of bone health by 3 and 6 months, respectively… Because oxidative stress is a main precursor to inflammation, this finding suggests that green tea and tai chi may help reduce the underlying etiology of not only osteoporosis, but other inflammatory diseases as well. Dr. Shen and colleagues concluded that there is a ‘favorable effect of modest green tea consumption on bone remodeling in this pre-osteoporotic population’ and hope to soon complete a more long-term study utilizing more technically savvy measures of bone density.

Science Daily, April 2011
Tea Helps Promote Weight Loss And Improve Bone Health

Osteoporosis is a major public health concern but new research suggests that polyphenols in green tea may help improve bone quality and strength through many proposed mechanisms. In fact, one study found that tea drinking was associated with a 30% reduced risk in hip fractures among men and women over 50 years old. In a study of 150 postmenopausal women, researchers reported that 500 mg green tea extract (equivalent to 4-6 cups of green tea daily), alone or in combination with Tai Chi, improved markers for bone formation, reduced markers of inflammation and increased muscle strength in study participants. Numerous other studies have found that green tea flavanols provide a restorative effect to bone remodeling to help maintain bone density and slow bone loss.

News Medical, 2013

 

2-3 Cups Of Tea A Day Can Prevent You Breaking Your Hip

Two or three cups of tea a day could keep osteoporosis at bay. Tea drinkers are less likely to break a hip than people who never touch the stuff, a study found.Analysis of data provided by almost 200,000 people showed that tea drinkers were less likely to break a hip than others. Two to three cups a day seems to be particularly beneficial with men and women who drank this amount being 37 per cent less likely to suffer a hip fracture.One to two cups a day cut the odds of a hip fracture by 28 per cent.

Daily Mail 2014
Green Tea Extract Boosts Your Brain Power, Especially The Working Memory

In a new study, the researcher teams of Prof. Christoph Beglinger from the University Hospital of Basel and Prof. Stefan Borgwardt from the Psychiatric University Clinics found that green tea extract increases the brain’s effective connectivity, meaning the causal influence that one brain area exerts over another. This effect on connectivity also led to improvement in actual cognitive performance: Subjects tested significantly better for working memory tasks after the admission of green tea extract. For the study healthy male volunteers received a soft drink containing several grams of green tea extract before they solved working memory tasks. The scientists then analyzed how this affected the brain activity of the men using magnetic resonance imaging (MRI). The MRI showed increased connectivity between the parietal and the frontal cortex of the brain. These neuronal findings correlated positively with improvement in task performance of the participants. ‘Our findings suggest that green tea might increase the short-term synaptic plasticity of the brain,’ says Borgwardt.

Science Daily, 2014

 

Green Tea May Help Protect HIV Patients’ Cognition

New research suggests that compounds found in green tea and chocolate may help prevent cognitive impairment experienced by patients with HIV. A study by a research team at Johns Hopkins University discovered that plant polyphenols known as catechins found in green tea might be responsible for encouraging survival and growth of neurons in the brain. Catechins seem to stimulate the production of brain-derived neurotrophic factor, which is a protein that is active in areas of the brain vital to learning, memory and higher thinking. HIV patients have lower levels of this protein compared to healthy individuals. The fact that catechins easily cross the blood-brain barrier increases their therapeutic potential and offers hope of the first neuroprotective treatment for cognitive impairment for people with HIV.

Psych Central, Aug 2012

 

Positive Effects Of Green Tea On Cognitive Function And Mental Status

Worldwide, tea is the second most popular beverage after water. Similar to alcohol and coffee, drinking of green tea can produce pleasant feelings. In other words, consumption of green tea is partly due to its biological effects on cognitive function and emotions. To date, extensive epidemiological, clinical and experimental studies have shown that green tea drinking is beneficial to many aspects of physical health. There is also emerging evidence suggesting that key compounds of green tea may promote mental status and health of the central nervous system. The most promising candidates are L-theanine and green tea catechins.

NDRI Curtin University, 2014
Tea’s Dental Benefits

Researchers have claimed that drinking at least three cups of tea a day can help keep your teeth in good condition, reducing the risk of decay. A review of existing studies found that black tea helped combat two types of bacteria (Streptococcus mutans and Lactobacillus) that are both associated with tooth decay and gum disease.Green tea appeared to have a similar effect and also helped prevent bad breath by neutralising sulphur compounds that contribute to tooth decay.

Daily Mail, 2013

 

Tea Fights Bad Breath, Mouth Bacteria

A cup of tea warms the soul — and freshens your breath, and even fights infections. Two new laboratory studies add to mounting evidence of the health benefits of tea.
In the first study, conducted at Pace University, green tea extracts were mixed with several different kinds of bacteria, including those that cause strep throat and tooth decay. The researchers found that green tea was effective at fighting bacteria by inhibiting their growth.
The same study suggests that green tea also helps toothpaste and mouthwash fight viruses — by eliminating bacteria. Toothpaste or mouthwash alone demonstrated little effectiveness at fighting viruses. However, by adding green tea extracts, the bacteria were nearly eliminated and the toothpaste was then able to fight off the viruses.

WebMD, 2013
Prolonged Tea Consumption May Reduce Risk Of Ovarian Cancer

Women who start drinking tea at a younger age have been found to benefit from a lower risk of ovarian cancer later on in life. A study surveyed tea-drinking habits of 1000 women with an average age of 59 over a period of two years. Data included daily consumption, tea type and when they first started. Results showed that women without cancer were more likely to be tea drinkers from an earlier age and, on average, consumed more cups a day than those diagnosed with the illness. Authors of the study suspect that flavonoids may be responsible for these effects and encourage the consumption of tea because of the potential benefit in preventing this common and deadly disease.

The Telegraph, Nov 2012

 

Green Tea Linked To Lower Risk Of Cancer Of The Digestive System

A large-scale study suggests that green tea may play a role in lowering risks of colon, stomach and throat cancers for older women. Scientists from Vanderbilt University School of Medicine in Nashville followed 69,000 women for a period of ten years and found that those who drank green tea at least three times a week were 14 percent less likely to develop a cancer of the digestive system. Furthermore, the study found that women who drank green tea for at least 20 years were 27% less likely than non-drinkers to develop any digestive system cancer. Although researchers admit only clinical studies can establish a direct link, they did account for other factors like diet, income, exercise habits and medical history in their study and still found a benefit of drinking green tea.

Reuters, Oct 2012

 

Green Tea Claimed To Slow Prostate Cancer

A study that was presented at the conference of American Association for Cancer Research suggests that green tea may slow the progression of prostate cancer. Drinking six cups of brewed green tea was shown to lower the levels of some disease-associated inflammation. The study focused on 67 prostate patients scheduled for a type of surgery known as a prostatectomy, where the prostate is removed, and found that drinking tea in preceding weeks produced a noticeable drop in both serum prostate-specific antigen (PSA) concentrations and PSA protein expression. Researchers explain that reduction in inflammation may be an indication that green tea may also inhibit tumor growth. The study builds on previous research that suggests that flavonoids may be associated with a lower risk of developing prostate cancer.

US News, Oct 2012

 

Lab Study Finds Green Tea Extract May Eradicate Skin Cancer

A new lab study has found that green tea extracts may be able to destroy skin cancer cells. The University of Strathclyde team discovered that a compound found in green tea called epigallocatechin gallate, or EGCG, is able to either prevent skin tumors from growing, shrink them or even make them disappear. After one month of treatment, 40% of tumors of one type of human skin cancer were entirely removed, whereas a further 30% shrank during the same period. One reason for these successful results may be the fact that, for the first time, EGCG compounds were delivered directly to the tumors using specific proteins that target tumors’ receptors for different biological substances.

The Telegraph, Aug 2012

 

Green Tea Component Upsets Cancer Cell Metabolism

A new study reveals how an active component of green tea disrupts the metabolism of cancer cells in pancreatic cancer, offering an explanation for its effect on reducing risk of cancer and slowing its progression. The researchers believe the discovery signals a new approach to studying cancer prevention. Reported in the journal Metabolomics, the study explores the effect of epigallocatechin gallate or ‘EGCG,’ an active biological agent of green tea. It shows that EGCG changes the metabolism of pancreatic cancer cells by suppressing the expression of lactate dehydrogenase A or LDHA, a critical enzyme in cancer metabolism.

Medical News Today 2014

 

Tea To Help Lower Risks Of Lung Cancer

Results from research showed that both smokers and non-smokers who did not drink green tea were 5 times more likely to develop lung cancer compared to those who drank at least one cup of green tea per day. Smokers who did not drink green tea at all were more than 12 times more likely to be diagnosed with lung cancer than those who drank at least one cup a day. Green tea’s cancer fight capabilities are due to its rich concentration of polyphenols, notably a catechin called epiqgallocatechin-3-gallate, or as it’s more commonly known as ECGC. The studies don’t change the fact that smoking is bad for your health, and tea should not be an excuse to continue smoking.

Bnet March 30, 2010

 

Two Cups A Day Lowers The Risk Of Endometrial Cancer

After accounting for the different ways the studies measured tea drinking, the researchers found that an increase in tea consumption of two cups daily was associated with a 25-percent reduced risk of developing endometrial cancer. The association was significant for green tea but not for black tea.

Reuters, January 2010

 

Green Tea Reduces Risk Of Lung Cancer In Smokers & Non-Smokers

[According to a new study from the American Association for Cancer Research], among smokers and non-smokers, those who did not drink green tea had a 5.16-fold increased risk of lung cancer compared with those who drank at least one cup of green tea per day. Among smokers, those who did not drink green tea at all had a 12.71-fold increased risk of lung cancer compared with those who drank at least one cup of green tea per day.

Science Daily, January 2010

 

Compound Unique To Black And Oolong Teas Can Kill Cancer Cells And Reduce Inflammation

Researchers from Rutgers University, NJ, studied theaflavin-2 (TF-2), a compound unique to black tea (and oolong), which has been shown to kill cancer cells, a process known as apoptosis. The TF-2 triggered cancer cell death, shrinking cancer cells within 3 hours of application. TF-2 appears to regulate or activate genes that kill cancer cells. In addition, it has the ability to suppress inflammatory enzymes and molecules. These results suggest that Theaflavin-2, a major component of black tea, has the capacity to help kill cancer cells through mechanisms involving both gene regulation and an anti-inflammatory effect.

Molecular nutrition & food research, February 2011
Study Links Country’s Black Tea Consumption And Diabetes Risk

According to research backed by Unilever, owner of Lipton and PG Tips tea brands, countries that have a higher consumption of black tea also display a significantly lower prevalence of diabetes among their populations. Scientists studied black tea consumption in 42 countries and compared it to data from the World Health Organization on each country’s rates of respiratory, infectious and cardiovascular diseases, as well as cancer and diabetes. They found that, on average, a population that consumes double the amount of black tea has about one quarter less cases of diabetes. Ireland had the highest annual consumption at more than 2 kilograms per person, closely followed by the UK and Turkey. South Korea, Brazil, China, Morocco and Mexico were at the bottom of the list. Researchers admit that this study does not establish a cause and effect relationship between the two variables, but claim that the scope of the study and the robust statistical relationship will pave the way for further research.

Nutra Ingredients, Nov 2012

 

Tea Can Cut Risk Of Type 2 Diabetes

A study of European populations found that drinking tea was an effective way of reducing the risk of developing type 2 diabetes. It discovered that countries whose citizens are heavy tea consumers and drink at least four cups of tea per day have a 20 per cent lower risk of developing the illness. German scientists working on the study suspect that this beneficial effect may be caused by polyphenols contained in tea. They may lower the risk of type 2 diabetes by influencing glucose digestion, glucose uptake, and by protecting beta-cells from free-radical damage. The research was carried out in 8 European countries and included over twelve thousand type 2 diabetes cases. Average European tea consumption ranges from four daily cups in the UK to none a day in Spain.

Times of India, Aug 2012

 

Green Tea Has Promising Efficacy On Type II Diabetes

The beneficial effects of green tea have been confirmed in various diseases, such as different types of cancer, heart disease, and liver disease. The effective components of green tea mainly include tea polysaccharides and tea polyphenols, such as catechin, particularly (-)-epigallocatechin-3-gallate. Increasing in vivo and in vitro evidences have explored the potential molecular mechanisms of green tea as well as the specific biological actions. Moreover, clinical trials have also explored the potential value of green tea components in treating metabolic syndromes, such as obesity, type II diabetes, and cardiovascular disease. This study explores the effects of the two major green tea components on the improvement of type II diabetes. It is concluded that regular consumption of green tea is beneficial for the improvement of high-fat dietary-induced obesity and type II diabetes.

Current Medicinal Chemistry, 2015
Green Tea Lowers ‘Bad’ Cholesterol In Study

A US study suggests that green tea may reduce LDL, or ‘bad’ cholesterol by a few points. It shows that green tea catechins, taken in a capsule or drunk in the form of tea, may trim 5 to 6 points more from people’s total cholesterol and ‘bad’ LDL cholesterol levels. Brewed green tea was more effective than capsules, though the benefits overall were fairly small. The drink did not show any effectiveness in boosting ‘good’ HDL cholesterol, or cut triglycerides, another type of blood fat. The trials that lasted between three weeks and six months involved over 1400 adults who were randomly assigned to either use green tea every day, as a beverage or capsule, or be part of ‘control’ groups that used placebo capsules or liquids.

Reuters, Nov 2011

 

Drinking Green Tea Lowers Total And LDL Cholesterols

Researchers in China studied the effect of green tea and green tea extract on total cholesterol (TC), LDL cholesterol, and HDL cholesterol using a meta-analysis of 14 randomized controlled trials. Green tea consumption significantly lowered the TC concentration significantly lowered the LDL-cholesterol concentration. Analyses showed that these changes were not influenced by the type of intervention, treatment dose of green tea catechins, study duration, or individual health status.

American Journal of Clinical Nutrition, June 2011

 

Drinking Black Tea Linked To Lower Cholesterol

In a recent study, researchers conducted a comprehensive literature search to identify studies evaluating the effects of black tea on low-density lipoprotein (LDL or ‘bad’) cholesterol, high-density lipoprotein (HDL or ‘good’) cholesterol, and total cholesterol. Ten studies evaluating 411 participants were ultimately identified for inclusion.
The researchers found that drinking black tea significantly lowered LDL cholesterol, but not total cholesterol or HDL cholesterol. Furthermore, the LDL cholesterol-lowering effect was greater in people who had a higher heart disease risk.
The authors concluded that drinking black tea lowers LDL cholesterol, without effecting HDL and may be beneficial for people with an increased risk for heart disease.

Clinical Nutrition, 2014
Women Who Drink Tea Are Less Depressed

Tea drinking… seemed to lessen depression. Compared with the 1,216 women who did not drink tea, among the 183 women who did, depression risk was about 36 percent lower. The vast majority of the tea drinkers — 90 percent — drank green tea.

Reuters January 2010

 

Elderly Tea Drinkers Are Less Likely Depressed

Elderly people who drink several cups of green tea a day are less likely to suffer from depression, probably due to a ‘feel good’ chemical found in this type of tea, Japanese researchers said. Several studies have linked drinking green tea to lessening psychological problems and Dr. Kaijun Niu, of Tohoku University Graduate School, and colleagues found men and women aged 70 and older who drank four or more cups of green tea daily were 44 percent less likely to have symptoms of depression.

Reuters, December 2009

 

Tea Consumption Lowers Risk Of Depression

A recent study by the Australian & New Zealand Journal of Psychiatry notes that higher consumption of tea was associated with reduced risk of depression. Tea polyphenols, particularly catechins, which readily enter the brain, may prevent the development of depression. These protective polyphenols are well known for their antioxidant properties.
Additionally, one of tea’s major catechins, epigalloca-techin-3-gallate (EGCG), has been shown in animal studies to enhance brain concentrations of the key neurotransmitter, dopamine.

RANZCP, 2015
Green Tea Catechins Found To Benefit Skin Following UV Damage

Scientists from the UK have discovered that green tea compounds called catechins may help protect the skin against sunburn and the long-term effects of UV damage. The study was performed on 14 healthy human subjects with fair skin and involved taking green tea catechin supplements for 12 weeks. The dose was roughly equivalent to two cups of green tea. The effects of the supplements were tested before and after supplementation by exposing buttock skin to UV rays and quantifying the level of sunburn. The results demonstrate that catechins may contribute to skin protection against sunburn inflammation and potentially longer-term damage caused by UV rays, and may therefore be a complement for sunscreen.

Nutra Ingredients USA, Jan 2013

 

Sun Damage Repaired By Green Tea

Antioxidants found in green tea may help repair DNA damage caused by sun exposure, according to a recent study in mice. The study, [published in the journal Cancer Prevention Research], examined the effects of polyphenols from the leaves of the green tea plant, which are thought to fight free radicals (highly unstable molecules that can damage cells) and have anticarcinogenic activity.

NIH NCCAM, Spotlight on Research, February 2010

 

Teas For Better Skin

Tea, which is rich in polyphenols (molecules that have antioxidant properties), can help keep your skin hydrated, reverse the effects of UV damage, and reduce inflammation. Pretty amazing, right? While drinking tea may have a positive impact on your complexion, applying products infused with tea extracts can be beneficial, too.
Too much sun can be damaging to the skin and cause early signs of aging. Studies have shown that drinking green tea may actually help reduce your risk of skin cancer (although you still have to wear SPF 30 daily, of course).
Yerba Mate is loaded with antioxidants, which help prevent and repair skin damage caused by free radicals. The drink is made from the dried leaves of the yerba mate plant found in Central and South America and also contains high levels of caffeine.
Out of all the herbal teas, chamomile is by far the most popular for use in treating skin issues topically; it’s been used for years to help relieve dry, patchy skin and even acne.
Rooibos contains aspalathin and nothofagin, two chemical compounds that have anti-inflammatory properties. The flavonoids in rooibos have been shown to possess anti-inflammatory functions, which makes it useful for treating skin conditions like rosacea or acne.

Women’s Health, 2015
Tea Can Boost Exercise Endurance

Scientists have found that the catechins (antioxidants) in green tea extract increase the body’s ability to burn fat as fuel, which accounts for improved muscle endurance.

TIME September 4, 2012
Green Tea Can Help Senior’s Eye Health

Researchers in Hong Kong have discovered that seniors who consume green tea refreshment may also enjoy better eye health. Results of the research state that green tea consumption could benefit the eye against oxidative stress, due to the catechins, an antioxidant, found in green tea. This antioxidant can be absorbed by the lens, retina, and eye tissue.

Retirement Homes April 21, 2010

 

Green Tea Can Aid In The Prevention Of Glaucoma

Researchers have found that the catechins in green tea are one of the many antioxidants that have been found to protect the eye from certain diseases, including glaucoma. This antioxidants is absorbed into the tissue of the eye after passing through the gastrointestinal tract and the retina is shown to absorb the highest amount of catechins.

Journal of Agricultural and Food Chemistry April 21, 2010

 

Green Tea For Eye Health

A cup of green tea is more than relaxing and delicious: its antioxidants may help lower risk of developing cataracts and macular degeneration.
In a study reported in the Journal of Agricultural and Food Chemistry, researchers fed rats green tea extract and then examined which tissues of the eye had absorbed the most catechins: a type of bioflavonoid, or class of antioxidants. The results? The retina, a light-sensitive layer of tissue that lines the inner surface of the eye, had the highest concentration of catechins. It’s good news that eye tissue can absorb the antioxidants from green tea, but studies on humans will need to be done to determine its effects.
Other foods that are that are high in catechins include red wine, chocolate, berries and apples. Black tea also boasts catechins, but in lower amounts than its green cousin.

Academy of Nutrition and Dietetics, 2014
Is Tea Is Healthier Than Water?

Drinking three of more cups a day is as good for you as drinking plenty of water, and it may hav extra health benefits. Experts believe that flavonoids are one of the key ingredients in tea that promotes health; these antioxidants are found in tea and can help prevent cell damage.

Daily Nation April 26, 2010

 

Tea Provides The Body With Plenty Of Energy For Exercise

Good news for caffeine lovers! Caffeine, including the caffeine in tea, can be the perfect complement to your workouts. Several recent studies have found that a small dose before exercising helps improve performance. Post-exercise, a few cups of caffeinated tea can help your muscles recover more quickly. It seems that caffeine may speed up the blood’s transportation of glucose to the muscles.

Health Magazine December 15, 2009

 

6 Healthy Reasons To Drink Tea

If you are trying to improve your health or drop a few pounds, think beyond superfoods and supplements, because tea, in its many varieties, deserves your attention too! You may be surprised to learn that what you drink can also affect weight management, disease prevention, and energy and stress levels. Consumed for thousands of years, tea has been used for medicinal purposes by many cultures around the globe. Here are six health benefits of tea:
1. Tea can help you maintain a healthy weight.
2. Green tea may help you see better.
3. White tea can help you look younger.
4. Black tea can help to reduce stress levels.
5. It may help you fight diabetes.
6. Tea can make your ticker stronger.
Studies show that the components found in tea can do wonders for your health. You can use tea bags or go loose, drink it hot or drink it cold. No matter how you take it, tea is a deliciously healthy drink.

Cleveland Clinic, 2013
Study Suggests That Black Tea Consumption May Substantially Reduce Blood Pressure Variation.

An Australian study suggests that black tea consumption may substantially reduce the rate of blood pressure variation. The article, published in the American Journal of Clinical Nutrition, claims that drinking three cups of black tea a day alters blood pressure variation by about 10 percent. A sudden fluctuation in blood pressure can be an early warning sign of a stroke or even heart disease. Furthermore, the study used a flavanoid-free caffeine-matched beverage in the control group, which means that the results do not stem from caffeine, but from another component in black tea. The positive results of drinking black tea were noticeable from the first day and continued over the course of the six-month study.

Medical Daily, Apr 2013

 

Risk Of Heart Disease Lowered By Black Tea

A recent study found that regular tea consumption is associated with a reduction of several risk factors that may lead to heart disease. First, it was discovered that three daily cups of tea over a period of 12 weeks lead to a significant reduction in blood sugar levels and triglycerides, which are unhealthy fats. Triglyceride levels fell by 39 percent in male participants and 29 percent in females. Furthermore, drinking tea increases the levels of HDL cholesterol, also known as the ‘good’ type. Finally, the study suggests that tea increases the amount of antioxidants present in the blood stream, which can protect blood vessels and tissue against oxidative stress and inflammation. The tea that was tested contained no sugar or milk, as the latter may reduce the availability of polyphenols.

Fox News, Jun 2012

 

Study Finds Flavanoids May Block Blood Clots

A recent study from Harvard Medical School suggests that consumption of flavanoids could help prevent the formation of blood clots in arteries and veins. Flavanoids are compounds commonly found in fruits, vegetables and tea. According to researchers, a popular flavanoid called rutin has the potential to prevent and treat stroke and heart attacks, as well as deep venous thrombosis and pulmonary embolism. It acts by inhibiting clot formation both in arteries and in veins, which possesses different features in both cases, thereby enabling a single agent to prevent both types of clots. Scientists plan to follow up on these findings with a clinical trial.

Nutra Ingredients, May 2012

 

Study Hints At Lower Blood Pressure For Black Tea Drinkers

An Australian study found that people who drink three cups of black tea a day can lower their blood pressure by 2 to 3 points. According to researchers, although the reduction may seem small, it has a significant effect on the prevalence of high blood pressure and the risk of heart disease. The observed decrease in blood pressure is equivalent to a 10% reduction in the prevalence of both conditions and can have a major impact on risk factors behind heart disease and death. The study was performed over a period of 6 months on 95 regular tea drinkers. Previous research suggests that possible explanations for the findings may include improved interior lining of blood vessels and reduced body weight and abdominal fat achieved by regular black tea consumption.

Web MD, Jan 2012

 

Regular Tea Consumption Loosens Arteries To Lower Your Risk Of Cardiovascular Disease

New research has shown that regular tea consumption can protect against arterial stiffness in the heart – a condition that’s been linked to a shortened lifespan and higher risk of cardiovascular disease. The study, which looked at habitual and non-habitual tea-drinkers in China, found that those who have been drinking tea regularly for six years or more had the lowest levels of arterial wall thickening and loss of elasticity, and adds to a growing body of evidence that tea consumption is likely doing great things for your heart health.

Science Alert 2016
Green Tea Protects Kids From Flu Virus

A medical study from Japan shows evidence of a clear link between green tea consumption and reduced odds of catching the influenza virus. Scientists studied the effects of green tea on influenza in 2600 kids and found that children who drank five cups of green tea per week had significantly fewer cases of flu, compared to those who drank almost no green tea. Children who drank about one cup of green tea per day also had significantly fewer sick days from school. Green tea compounds catechins and theanine were found to enhance systemic immunity and interfere with viral replication. In fact, the results were so conclusive that scientists established that regular consumption of green tea is protective against influenza infections during the influenza season.

Daily Herald, Nov 2011

 

Mechanism Discovered For Health Benefit Of Green Tea, New Approach To Autoimmune Disease

One of the beneficial compounds found in green tea [EGCG] has a powerful ability to increase the number of ‘regulatory T cells’ that play a key role in immune function and suppression of autoimmune disease, according to new research in the Linus Pauling Institute at Oregon State University. EGCG may have health benefits through an epigenetic mechanism, meaning we aren’t changing the underlying DNA codes, but just influencing what gets expressed, what cells get turned on,’ Ho said. ‘And we may be able to do this with a simple, whole-food approach.’ Laboratory studies done with mice, Ho said, showed that treatment with EGCG significantly increased the numbers and frequencies of regulatory T cells found in spleen and lymph notes, and in the process helped to control the immune response.

Science Daily, June 2011

 

Matcha: A Delicious Drink That Supports Immunity

Matcha is a powdered form of green tea, and has the same immune-pumping ingredients but in 10 times the concentration. The antioxidants and medicinal compounds in matcha tea can help you fight off viruses and bacteria, and even abnormal cells, says Dr. Eliaz. ‘They also help reduce inflammation, support cardiovascular health, improve energy and focus, and balance hormones,’ he says. You can find matcha at health food stores and specialty tea stores.

Prevention, 2012
Green Tea Improves Liver Health

A study led by nutritional scientist Richard Bruno has found that green tea can help mitigate the impact of nonalcoholic fatty liver disease. Bruno, an assistant professor of nutritional sciences [at UConn], and his research team have found that the daily ingestion of green tea blocks the amount of fat stored in the livers of obese mice that otherwise develop severe fatty liver disease; improves liver function; and reverses declines in antioxidant defenses in the liver.

University of Connecticut Advance, February 2009

 

Green Tea For Liver Health

Evidence is mounting showing that green tea holds significant value in fighting liver disease.
Green tea’s many health benefits are owed to its richness in catechin polyphenols, particularly epigallocatechin gallate (EGCG). A powerful antioxidant, EGCG kills cells gone awry, without harming healthy tissue. Green tea is preferred for its health benefits to black and oolong teas because it is minimally processed. As such, green tea’s leaves are green, withered and steamed as opposed to the other darker, fermented varieties of tea. Green tea’s minimal processing results in a greater concentration of EGCG.
Many with Hepatitis C have known about EGCG’s ability to impair liver disease progression for years, and have already made green tea their staple beverage. Research revealed at the 2006 Annual Association for the Study of Liver Diseases meeting found that EGCG inhibits oxidative stress and inflammation in liver cells, well known precursors to liver disease progression.

Hepatitis Central, 2011
Rinsing With Green Tea Improves Oral Health

The researchers used the following measurements: Streptococcus mutans count in saliva and plaque, Salivary and plaque pH values, Gingival Bleeding Index (GBI). The results of this study showed that there was a statistically significant difference among subjects pre- and post-rinsing with 2% green tea for 5 min [for all the measured variables]. This study supports the effectiveness of local application of green tea as antibacterial and anticariogenic material as it decreases the acidity of the saliva and plaque, so it is a cost-effective… prevention measure especially in developing countries.

International Journal of Dental Hygiene, May 2011

 

Black Tea Combats Bacteria Linked With Tooth Decay And Gum Disease

Researchers have claimed that drinking at least three cups of tea a day can help keep your teeth in good condition, reducing the risk of decay. A review of existing studies found that black tea helped combat two types of bacteria – Streptococcus mutans and Lactobacillus – that are both associated with tooth decay and gum disease. The most effective ‘dose’ of tea was three to four cups a day, according to study leader Dr Carrie Ruxton. And scientists found that black tea continued to fight decay, even if it had some sugar added to it. Green tea appeared to have a similar effect – and also helped prevent bad breath by neutralising sulphur compounds that contribute to the condition.

Daily Mail 2013
Large Study Links Green Tea With Reduced Risk Of Stroke

A large-scale study identified a reduced risk of stroke among green tea and coffee drinkers in Japan. Over 80,000 Japanese adults were followed for an average period of 13 years and those who drank four cups of green tea or a cup of coffee per day benefited from a decreased risk of stroke of 20%. Five or more cups of green tea corresponded to a 15 percent decrease in all-cause mortality, and a 26 percent decrease in dying from cardiovascular disease. Green tea drinkers’ risk of intracerebral hemorrhage was also reduced by 32 percent. Although exact reasons behind the results remain unclear, scientists suspect that antioxidants are responsible for the majority of the beneficial effects.

The Telegraph, Mar 2013

 

How Black Tea Can Reduce The Risk Of Suffering A Stroke

Scientists at the University of California found that people who drank the most tea (three cups a day or more) were 20% less likely to suffer strokes than those who drank little or no tea, because it protects us from blood clots that kill around 200 people every day in the UK.

Mirror 2013

 

How Black Tea Can Reduce The Risk Of Suffering A Stroke

Scientists at the University of California found that people who drank the most tea (three cups a day or more) were 20% less likely to suffer strokes than those who drank little or no tea, because it protects us from blood clots that kill around 200 people every day in the UK.

Mirror 2013
Is Tea Good For Your Teeth?

Tea provides protection against tooth plaque and potential tooth decay, plus it has been shown to help strengthen bones. Tea contains flouride, which is good for your teeth. Tea is best drunk plain in order to reap benefits for tooth health.

Daily Nation April 26, 2010

 

Tea Can Aid In Periodontal Health

Higher the intake of tea, according to studies conducted amount middle-aged men in Japan, the more of a reduced risk of periodontal diseases, such as gum bleeding, loss of teeth, etc. Research shows that catechins present in green tea helped promote an antioxidant effect that inhibited inflammation and bacterial growth.

Life Extension, July 2009

 

Tea May Keep Your Smile Bright

Japanese researchers have found that tea can decrease tooth loss. It changes the pH in your mouth when you drink it and that may be what prevents cavities. Beyond that, tea, unlike many other beverages does not appear to erode tooth enamel.

TODAY March 18, 2016
Green Tea Helps Melt Off Pounds

Drinking just three cups a day of green tea seems to help you melt off extra pounds. A study by the USDA Human Nutrition Research Center on Aging at Tufts University found that participants who drank three cups of green tea a day lost twice as much weight as non-tea drinkers. A type of antioxidant known as catechins is credited with the weight-loss benefits of green tea. (Replacing a little tea brewing water with lime or lemon juice can help your body activate even more of the catechins.)

Rodale.com, June 2010

 

Green Tea Component Helps Decrease Body Weight

This study evaluated the influence of a green tea catechin beverage on body composition and fat distribution in overweight and obese adults during exercise-induced weight loss. There was a trend toward greater loss of body weight in the catechin group compared with the control group… These findings suggest that green tea catechin consumption enhances exercise-induced changes in abdominal fat and serum [triglycerides].

Journal of Nutrition, February 2009

 

Research Suggests That Green Tea, Exercise Boost Weight Loss, Health

Mice on a high-fat diet that consumed decaffeinated green tea extract and exercised regularly experienced sharp reductions in final body weight and significant improvements in health, according to researchers in Penn State’s College of Agricultural Sciences, who suggest that similar results could be realized by people. After 16 weeks, high-fat-fed mice that exercised regularly and ingested green tea extract showed an average body mass reduction of 27.1 percent and an average abdominal fat mass reduction of 36.6 percent. The mice on the green-tea-extract-and-exercise regimen also experienced a 17 percent reduction in fasting blood glucose level, a 65 percent decrease in plasma insulin level and reduction in insulin resistance of 65 percent — all substantial improvements related to diabetic health.

Penn State University, 2014
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WATER

Perfect water isn’t necessary, but if your water “tastes funny”, so will your tea. If your water tastes great (or does not taste at all depending on your perspective), you should be in pretty good shape. Great water will have around 150 parts per million (PPM) of balanced mineral content. For perspective, extremely hard water in several major U.S. cities is around 900+ PPM. To correct this issue, a conscientious tea shop will usually use a rather expensive reverse osmosis filtration system and a calcium carbonate cartridge to introduce the proper amount of mineral content to the water. At home, you can use a simple carbon filter water pitcher to remove the extra mineral, as well as any contaminants like chlorine.

Water that is too hard (too many minerals) will extract extra astringency from your tea and give you a harsh brew. Water that is too soft will not extract enough of the polyphenols that deliver astringency, health benefits AND taste and you’ll have a weak, muddy cup. Fresh water is also best. When water boils, oxygen is released. The Chinese call water that has been boiled “dead water”. You can’t get the best cup of tea from water that has been repeatedly re-boiled.

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WEIGHT

Using too much tea will make your tea bitter and your wallet empty. Too little tea will bring a weak cup and a sense of longing. The volume that is considered the “golden ratio” of leaves to water is one teaspoon of most tea leaves (approx. 3 grams) per 8 ounce cup of water. Please note this is for a traditional 8 ounce cup. Most mugs are around 10 to 12 ounces. Here’s where it gets a little complicated. A large, open leaf tea like a White tea or some Oolongs may require two or more teaspoons to equal 3 grams. Broken or tightly rolled teas like Gunpowder may pack significantly more into a single teaspoon. At the end of the day, perfection is less important than keeping an eye on the leaf size and adjusting based on your taste preferences.

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TEMPERATURE

Some like it hot. The ideal temperature depends on the tea. Use boiling water (212F) when preparing Black, dark Oolong and Herbal teas. These teas are tough, they can take the burn, and even require it in order to break down the leaf and release the flavor. However, it’s important to use cooler water when steeping more delicate teas, such as Green, green Oolong and White teas. Water that is too hot will cause a delicate tea to taste overly bitter or astringent. Water that is too cool will cause a tea to taste flavorless and weak. If you don’t have a thermometer or a kettle that lets you gauge temperature, you’ll typically find that boiling water that is allowed to sit for 5 minutes will have dropped to roughly 180F.

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TIME

They say that “time heals all wounds.” However, it also makes most teas turn bitter. The rule of thumb is 3-5 minutes for most black teas (depending on your preference for strength) – any longer, and they’ll become overly astringent and puckery. Dark Oolong and White teas, on the other hand, are much more forgiving. These teas will taste best when steeped for 3-5 minutes but will still be drinkable if steeped a little longer. For light Oolong and green teas, a little TLC must be employed, steeping for only 2 minutes – 3 minutes, if you’re looking for a strong cup.

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EQUIPMENT

The proper equipment is also very important in the steeping process. When hot water is added, tea leaves can unfurl up to 5 times their dry size. So to make a great tea you need to give your leaves some leg room. If using an infuser basket, use as broad and deep of a basket as possible for the pot or cup you’re brewing in (some barely extend a quarter of the way below the surface of the water). Commercial tea bags are not recommended, due to inadequate expansion room and low quality tea.

Which brings us to our final point. It almost goes without saying that, to make the perfect cup of tea, there is one more prerequisite: good tea. Buy the best that is within your budget. It will make a noticeable difference.

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