The Tea Site Online

Tea is one of the world’s second most popular beverage (after water), but most Americans consider it a poor second to coffee as a caffeine-laced pick-me-up or after-meal beverage. Recently, however, tea has gained new popularity, in part because of its medicinal value. A cup of tea contains only about half as much caffeine as a cup of brewed coffee, and many people prefer its taste and consider its buzz less jarring.

Cancer. Studies suggest that chemicals known as polyphenols in tea help prevent cancer. Researchers compared the diets of 900 people with esophageal cancer with those of 1,500 who did not have the cancer. The people with cancer drank significantly less green tea. The more green tea, the less cancer. In addition, green tea was added to the drinking water of experimental mice and then exposed them to chemicals known to cause a variety of tumors in rodents. The mice who drank the green-tea-laced water developed considerably fewer tumors than the mice who drank plain water. These studies prompted headlines proclaiming “Green Tea Prevents Cancer.” Unfortunately, few Americans drink green tea outside of Asian restaurants; most Americans drink black tea. It has the similar effect too.

Tooth Decay. Tea is a good source of fluoride, which prevents tooth decay. Both green and black teas contain more fluoride than fluoridated water. The tannins in tea also help fight the bacteria that cause tooth decay.

Osteoporosis. Tea is a good source of manganese, an essential trace mineral that helps preserve bone.

Colds, Congestion And Asthma. As with coffee, the caffeine in tea eases breathing by opening the bronchial passages. Tea also contains another stimulant, theophylline. Physicians often prescribe pharmaceutical theophylline preparations to treat asthma.

Heart Attack. Men whose diets are rich in polyphenols have an unusually low risk of heart attack. Subsequent diet surveys showed that the heart-healthy Hollanders obtained some of their polyphenols from apples and onions but got a whopping 61 percent from black tea.

Diarrhea. Tea contains astringent tannins. Ancient Chinese physicians valued tea’s mild astringency for treatment of diarrhea. Today’s doctors agree, since mild astringents are widely used to treat diarrhea. Leading home medical guides suggest treating diarrhea with the BRATT diet: bananas, rice, applesauce, toast and tea.

In the beverage wars, traditional tea such as green tea has taken the spotlight in many areas for being a drink full of antioxidants and health benefit offerings. While this remains very true, let’s have a look at some other brews that sometimes go unnoticed and see what they too can do for us.

Herbal tea, which this article will focus on, is not considered a traditional tea. This is because they are made from the leaves, roots, barbs, flowers, seeds, fruits, and stems of many different plant species. Our green, white, oolong, and black teas all come from the same species of plant called Camellia sinensis, and are processed and oxidized into their four main classes.

Herbals, which are also called “tisanes” brew a very different cup that in some cases are caffeine free, and loaded with many health benefits. Below, we’ll have a look at four herbal types that you may want to consider brewing…

Rooibos, which is also called Red Bush where it is native, is one of the newer herbal treats to hit the western market. With a light sweet-nutty aroma and taste, containing plentiful antioxidants, and offering zero caffeine, this bright red liquored beverage may very well be the next green tea; it certainly rivals it in the areas of health benefits!

Snapple has already started a new product line of this drink, calling it by its third popular name “red tea”. This version of rooibos is chilled and comes in a small selection of flavors. For folks who rather have it in its most natural form, consider brewing it whole leaf style. Rooibos may not look like much as the leaves closely resemble saw dust, but a whole new beverage may very well open itself up to you. Brewing it for five minutes in hot (not boiling) water is a perfect way to enjoy this herbal delight.

Our next beverage definitely worth steeping is olive leaf tea. Olives in general have been studied for years for having beneficial qualities for humans as well as animals. Even olive oil is one of the better choices for baking and frying as it offers great taste and healthier consumption. So why not brew the leaves of this ancient tree?

Olive leaf tea has been shown to scavenge cancer-causing free radicals almost twice as much as green tea can. Even grape seed extract falls short compared to olive leaf teas ability. Additional benefits are lowered blood pressure, antiviral and antibacterial properties, increased energy, digestive aid, and more.

The taste of this tea is very unique, and very pleasing! It is not thick, overwhelming, or oily. The golden brew is not grassy or vegetal like some varieties of green tea either. In fact, it feels more like a weak soup than a tea. I’ve had it and enjoy it daily. This tisane might not be very popular as of yet, but it is highly recommended in my book!

Next is something most folks know about, and that is chamomile tea. This herbal tea is sometimes called “the mother of the gut” and provides many digestive benefits. In ancient times, the Egyptians used chamomile as an herbal remedy, and till this day studies have proven the Egyptians had it right.

Chamomile, which is closely related to the daisy, consists of tiny flowers that when brewed yields a very sweet smelling and tasting cup. However, due to allergy concerns, it is wise to consult a proper physician before consuming this tea. After having the green light, expect a very relaxing feeling after taking a few sips. This is because chamomile happens to be one of natures most powerful sedatives. Like rooibos, this beverage also contains no caffeine.

Our forth herbal tea to consider is peppermint tea. Like chamomile, peppermint tea is also great for treating upset stomachs, and can help aid with digestion also. The brew is also good for treating minor headaches, as well as providing sinus relieve.

A 2007 study has revealed that peppermint also helps calm folks suffering with IBS (irritable bowel syndrome) as well.

What gives peppermint its very minty aroma and taste is the natural menthol property found in this tea. Its cousins spearmint and watermint also contain menthol too; spearmint tea offering similar benefits as well.

Peppermint is also used in candy, chewing gum, ice cream, and even non-edibles like soaps and shampoos.

If you can tolerate the minty taste, then this herbal tea should also find its way into your cupboard. Brewing it loose leaf style like the other three mentioned above is always the best way to achieve both flavor and health benefits!

So while there are many herbal teas to chose from, rooibos, olive leaf, chamomile, and peppermint remain my favorites, and provide benefits very close to, and in some cases exceeding traditional teas! They also taste great and can provide folks with many years of sipping satisfaction!

Whilst increasing attention is now rightly being paid to the health benefits of white and green teas, the virtues of the much more familiar, and still much more common, black tea, should not be neglected. All three are products of the camellia sinensis plant and as such have many common attributes, particularly in their anti-oxidant functions; the difference between them being entirely attributable to the differing methods by which they are produced.

So-called “herbal teas”, by contrast, are drinks made from infusions of the leaves of a wide variety of other plants. Although these are often very beneficial to health, they are not “teas” at all in the strict sense, this term being restricted to the products of the camellia sinenis plant, and should be considered separately, probably as a branch of herbal medicine or therapy.

The fresh, ie unprocessed, leaves of the camellia sinensis plant are rich in compounds known as polyphenols, and particularly those of a type known as catechins, which are powerful anti-oxidants. The problem is that these compounds are easily destroyed by the processing that the leaves go through. In the case of black teas the process, known as fermentation, results in the almost complete oxidation of the catechins resulting in a dramatic loss of their anti-oxidant power.

The highly prized white teas, by contrast, are produced by steaming the very young leaves of the camellia sinensis plant, protecting them from this damaging oxidation. Green teas are produced by a similar process of heat treatment, but the older leaves used are not generally as rich in the active ant-oxidant compounds. There is yet another category of teas, known as oolong, which fall somewhere between the green and black varieties by being partially oxidised (fermented).

Whilst conventional medicine continues to insist that the evidence for the health giving benefits of all these teas remains inconclusive, there is in fact ample evidence of the anti-oxidant power of these beverages. For example, a number of respectable studies have concluded that moderate tea consumption (just a few cups day) may reduce the risk of heart disease by around a third, in the case of black tea, and a half in the case of green tea. At least one research report further suggests that tea consumption may help reduce the risk of stroke by as much as two-thirds.

Since heart disease and stroke remain two of the biggest causes of premature death and disability in the affluent Western world, these findings alone would seem to make the regular consumption of tea, and green tea in particular, a worthwhile precaution.

But the benefits don’t end there.

Free radical oxidative damage to the lining of the blood vessels is known to be a factor in the development of atherosclerosis (hardening of the arteries) another major cause of life threatening cardiovascular disease. The consumption of black tea has been shown to have a protective effect on the cells lining the blood vessels (the endothelium) and to the extent that this effect is due to anti-oxidant polyphenols, it appears highly likely that tests with green tea would produce results at least as good.

Less conclusively, but interestingly, there is also evidence that the anti-oxidant qualities of the polyphenols in both green and black tea may have a role in combatting both cancer and osteoporosis.

In the case of cancer, such effects have been clearly demonstrated in animals, though the evidence in respect of humans is less clear cut. But to the extent that cancer is a disease of degeneration, the onset of which may be hastened by oxidative damage in cells caused by free radical activity, the anti-oxidant activity of black and green tea can only be of potential benefit.

Similarly, there is observational evidence that bone mass density is positively correlated with tea consumption, which is therefore protective against osteoporosis, possibly because of the drink’s anti-oxidant properties, but the causal link is not fully understood.

Despite the familiar reservations of conventional medicine, there appears good evidence for the anti-oxidant qualities of the polyphenols in tea in general, and green tea in particular. But that’s not all. Tea is also a good source of some trace minerals, including manganese, which is itself a powerful anti-oxidant. Black tea is a particularly good source, and a convenient way of obtaining this mineral, which is often drastically under supplied in food. In addition to its general anti-oxidant properties, manganese is also known to nutritional therapists as an aid to cardiac and bone health, in relieving the symptoms of diabetes, and in treating certain types of seizure.

The only likely downside to the consumption of significant quantities of tea is that both green and black varieties may contain considerable amounts of caffeine. Strong black tea is also rich in tannin, the acidic substance which also gives the astringent taste to red wines, and which may lead to minor stomach disturbances if overdone This problem does not arise with green tea, however, and both black and green varieties are readily available in decaffeinated form, the latter also in a range of enhanced natural flavours for improved palatability.

Many people are familiar about the tremendous benefits of drinking green tea. It provides many health benefits as follows positive aspects for the body. However, many people may not realize that they can get all these benefits of green tea in a green tea concentrate. This concentrate contains many times the nutrients and other components of green tea per ounce, making it of tremendous value when it comes to health care.

So What are the Benefits of Green Tea Concentrate?

Green tea concentrate contains very powerful polyphenol antioxidants, more potent then that found in any other type of tea in the world. These antioxidants, such as the most common called epigallocatechin gallate, or EGCG act to battle the free radicals. Although these free radicals are found naturally in the human body, they are very harmful to the cells. These free radicals are multiplied in number by environmental toxins such as cigarette smoke and air pollution, among other pollutants. EGCG and other catechins help to protect the DNA from damage by the free radicals. This action can also help prevent premature aging as well as other infections and diseases.

The green tea concentrate has the amazing ability to prevent or even heal various ailments of the body. These may include cardiovascular diseases such as heart attacks or strokes. This is accomplished by green tea concentrate because they can help lower cholesterol and keep harmful blood clots from forming unexpectedly, as well as low or high blood pressure. It has also shown to be very beneficial to those with arthritis, as researchers have found out.

Another area in which green tea concentrate has proven itself time and time again is in weight loss. Not only is green tea great at giving an energy burst due to the small amount of caffeine, but also acts as a great appetite suppressant and boost the metabolism so that the body will burn more calories which aides in the burning of the fat. What makes it so much better than many other weight loss supplements is that it does not cause a heart rate increase at the same time. A lot of the other supplements with the same benefits do and this can be dangerous to your health. As well it will also stimulate thermogenesis naturally, without causing rapid heart rates.

In a nutshell, you will find that the green tea concentrate will be an ideal edition to your already healthy lifestyle. While there is no substitute for exercise and healthy nutrition, the many tremendous benefits of the green tea concentrate will give back more than you expect. And it’s so easy to take. Given to try and you will be sorry. You will look and feel many times younger than your real age, with more energy to burn.

White tea was created in Fujian province China, and is mostly harvested in Fu Ding and Zheng He County. It is the tea that is the less processed making and the most natural one.

But, what is white tea? Most tea aficionados know that all tea comes from the same source: the Camilla Sinensis tea bush. Whether a tea leaf winds up in a cup of green, black, or oolong tea depends entirely on what happens after it is plucked. Black tea derives its dark color and full flavor from a complex fermentation process that includes exposing crushed tea leaves to the air for a strictly defined number of minutes.

White tea is made from immature tea leaves that are picked shortly before the buds have fully opened. Of course, an exotic appearance alone doesn’t explain white tea’s sudden surge in popularity. The secret lies in what happens after the buds are plucked. The tea takes its name from the silver fuzz that still covers the buds, which turns white when the tea is dried. The secret lies in what happens after the buds are plucked. Tea leaves destined to be sold as white tea undergo even less processing than green tea leaves. Instead of air-drying, the unwithered leaves are merely steamed.

The output is limited and precious because Fuding white tea only uses the new tender bud in the spring. While Chinese tea drinkers have been hip to white tea’s benefits since the Ming Dynasty, until recently it was virtually unknown outside of Asia. Today, everyone from chefs to medical researchers is praising white tea’s delicate flavor and purported health benefits. Market researchers predict consumers will soon share their enthusiasm, turning white tea into one of the hottest new food trends.

Studies indicate that leaving tea leaves so close to their natural state means that white tea contains more polyphenols, the powerful anti-oxidant that fights and kills cancer-causing cells, than any other type of tea.

Summery of white tea benefits:

1, protect nerve cell, to be possible to help to the brain damage and the senile dementia sickness;

2, Can understand in the adjustment the brain nerve to transmit material density to cause the patients with high-blood pressure to reduce the blood pressure;

3, Have the eliminating nervous and the sedative effects.

4, Improve the learning capability and the memory

5, Improve the feminine menstrual period syndrome

6, Enhance the anti-cancer drugs curative effect

7, Lose weight, protect the liver

Most orthodox teas are produced in China, Sri Lanka, Darjeeling and Assam. They represent about 31% of world tea production. An additional 25% is green and oolong tea. This means that about 55% or over one half of all tea produced is processed by the orthodox form of processing.

Therefore about 45% of teas are processed by the CTC (Crush, tear and curl) method of production. CTC describes the use of machinery that mechanically chops up both leaves, buds and stems without discrimination as to the quality of the end product. CTC produces tea that is finely ground and low in quality. All the leaves, buds and stems are ground down to an equal size, mostly dust and fannings, and are mainly used in tea bags filled with lower quality tea.

When the CTC method is used to produce lower quality bagged tea, usually only one infusion is possible.

Alternatively, the orthodox method oxidizes and prepares teas with a focus on the top quality leaves and buds that produce strong, robust flavor and are capable of multiple infusions. The highest quality tea leaves and buds are processed through the orthodox method whereas, the CTC method is associated with bagged tea of lesser quality.

The CTC method is highly efficient as opposed to the orthodox method that is very labor intensive. The CTC method is able to produce more tea at a lower cost and quality and the dust and fannings produced by CTC processing infuse very quickly because of the lower mass the small pieces allow. Furthermore CTC was a savior to the tea bag industry because the lower cost of producing inferior quality tea more than offset the price of the packaging of the tea bag. CTC therefore offset the higher packaging cost of tea bags with the lower quality tea produced by mechanizing the process.

Orthodox tea, on the other hand, avoids the tea bag cost but has higher processing cost - but the result is a higher quality, better tasting tea capable of supporting multiple infusions.

For thousands of years, tea has been known for its incredible medicinal and therapeutic benefits. Today we know much more about the health benefits of tea leaves, thanks to hundreds of government, university and independent clinical studies.

There are seven commonly available varieties of tea: green, white, black, oolong, pu’erh, roobios and herbal. Each type is prepared differently and offers a variety of health benefits.

Green Tea - Because green tea is made by steaming, rather than fermenting the tea leaves, it is able to retain the powerful antioxidant epigallocatechin gallate (EGCG). EGCG has been proven to inhibit cancer cell growth as well as kill active cancer cells without harming healthy tissue. It is also effective in lowering cholesterol levels and reducing the risk of heart attacks and strokes. Also, because green tea contains fluoride, it helps prevent tooth decay by killing the bacteria that causes plaque.

White Tea - White tea comes from the buds and young tea leaves, shortly before the buds have fully opened. The leaves are then steamed and dried with the minimum amount of processing. Because of this, white tea retains the greatest levels of antioxidants and the lowest levels of caffeine than any other tea from the Camellia Sinensis plant (green, black or oolong). It is so effective in ridding the body of free radicals that it is know for its anti-aging and skin-protectant properties. In fact, several top cosmetic companies are taking notice and including white tea in their skin creams.

Black Tea - While most of the EGCG antioxidants are oxidized during the fermenting process of black tea, it does retain a high number of the antioxidants polyphenols and flavonoids. These antioxidants help rid the body of harmful toxins and help to prevent cancer, reduce the risk of strokes and lower cholesterol. Black tea is also known for its therapeutic effects on gastric and intestinal illnesses.

Oolong Tea - Oolong tea is a partially fermented tea and has the flavor and health characteristics of both green and black teas. It contains a high number of antioxidants, which work to protect healthy skin cells and slow down the aging process. It has been said that drinking oolong tea is one of the best ways to fight the effects of aging on the skin.

Pu’erh Tea - This type of tea comes from a large leaf variety of tea plant and can be picked any time of the year. It is processed similarly to black tea. What makes this tea unique is that once it is picked, it is piled and aged - sometimes for as long as 50 to 100 years. Pu’erh tea has been shown to be one of the most effective cholesterol-lowering methods. It also has powerful soothing properties, perfect for aiding in digestion after a heavy meal.

Roobios or “Red” Tea - Rooibos comes from a shrub in South Africa. It is naturally caffeine free - making it a good choice for pregnant or breastfeeding women. Rooibos tea has a high number of antioxidants and studies have shown that it has anti-HIV activity, may protect brain cells from damage, and has the potential to protect the body from tumors.

Herbal Tea - For centuries, herbs have been use as remedies for various medical ailments, and drinking them as a tea is a delightful way to gain their benefits. There are many different kids of herbal teas - each containing a different blend of herbs. Some popular tea herbs are: peppermint for its digestive properties, lemon balm and chamomile for their calming effects, ginger for relieving nausea, echinacea for its immune-boosting abilities, and rosemary for relieving headaches. This is just a short list of the many herbs that can be found in an herbal tea blend, there are many more - each with its own health benefit.

So, no matter what type of tea you decide to drink, you’ll be doing something great for your body. To get the most out of your tea drinking, you may want to have a collection of whole-leaf teas in your pantry, trying to drink at least three varieties per week.

Wu Long tea, which is also called “black dragon tea”, is within a group of teas that have a virtual mythical quality surrounding them. From the birth of their very existence which projects back to an ancient time in which tea was considered by most to be both king and queen of the land and in which the tea itself had enigmatic healing properties that were utilized by almost everyone without regard to socio-economic class or distinction.

The leaves that are derived from the tea bush fall under three different categories. They are; green tea, black teas, and Oolongs. The class of the Oolong are the Wu Long Tea that is being addressed here. What makes up the Oolong teas are a combination of the elements of oxidation that are comprised of both the black and green teas and arise somewhere in the middle of the oxidation scale.

They are not 100 percent oxidized and keep their various properties which come from both teas in their original state. The end result of this process is it makes Oolong teas precise in specification and an excellent combination of the high qualities that both teas contain.

An Effective Oolong

Wu Long tea has various properties that are beneficial to a persons health. An Oolong tea that is prepared according to specifications will differentiate itself from various other tea beverages. The choices of teas from this kind extend from a smooth type of taste to a highly aromatic version, making available quite a bit of variety in a single tea categorization. The majority of the things that are used to from both black or green teas in all likelihood is available with an Oolong.

The typical serving of Oolong carries roughly half the level of caffeine that is contained in a normal cup of green or black tea.

In the vast majority of instances you will find the that Oolong tea has very a small amount of bitterness to it unless it is excessively brewed and has a tendency to have a stronger smelling aromatic taste to it than the majority of black or green teas.

Because of both the health benefits and the unique flavor of the beverage, Wu Long tea is becoming steadily more popular throughout the world all the way from the regions of the middle east nations to the western hemisphere of the United States and its neighboring countries.