Heavy Tea Drinking Prevents Stroke
April 27, 2011
For me, drinking tea is all about pleasure, and the health benefits are just an added bonus. I love black, oolong and green varieties and of course, herbal teas are a staple in my daily beverage list, as well. But the health benefits truly cannot be ignored. We already know that black tea is good for bone health and that green tea’s catechins can help with weight control. And now, we have learned that drinking at least three cups of green or black tea a day can significantly reduce the risk of stroke too.
The recent study out of UCLA has also found that the more you drink, the better your odds are of staving off a stroke. Pretty remarkable! They found that by drinking three cups a day, the risk of a stroke was reduced by 21 percent and the effect appears to be linear, so if you drink 6 cups a day, your risk drops by another 21 percent. What’s incredible about this information is that there are very few known ways to prevent a stroke and since they happen so fast, people often do not receive the proper medical care in time, prevention is really key. Researchers are thinking that the antioxidant epigallocatechin gallate (EGCG) or the amino acid theanine may be the active compound that’s helping prevent stoke.
By the way, theanine is also great for folks with anxiety, which may be one of the reasons we recommend that when stressed, it’s good to sit down and relax with a nice hot cup of tea.Back in 2001, a group of researchers found that black tea and its components benefit oral health by interfering with the harmful plaque bacteria in the mouth that cause gum disease and cavities and in 2005, tea was announced a simple, inexpensive means of preventing diabetes and its ensuing complications, including cataracts. With all of these amazing benefits, I think everyone would benefit from squeezing in 3 cups a day of the stuff-and you’ll surely learn to look forward to your cups like I do, every day!
| Danie moore is an herbal and natural health specialist. To read more of his articles, visit http://www.daniemoore.com/
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Is Wu Yi Tea All Natural?
April 18, 2011
Although the origin of tea drinking has been lost in the annals of history, there is a myth that tries to explain how tea drinking started. In Ancient China 5000 years ago, the Emperor Shen Nong advocated the boiling of drinking water. Once while travelling, the emperor’s servants boiled water for him and a few leaves from a nearby bush fell into the pot. The boiled water turned brown, and the Emperor – being a naturally curious person – tasted it and found the liquid invigorating.
For more than 4000 years hence, tea became a staple on the Chinese table, and the Japanese adopted it too. After a while, the Western world realized the great Health Benefits Of Tea and started to drink it too. Because of the natural healing benefits of tea, more and more people nowadays are getting accustomed to tea drinking to take care of their bodies.
There are three different types of tea, depending on its fermentation process. However, please keep in mind that tea leaves are the same. The grading comes after the natural processes the leaves go through before they reach our cups. Non-fermented leaves are the green ones, semi-fermented leaves are called oolong, and the fully fermented variety is called the black tea. All of these types though, have been proven to be valuable in keeping our bodies healthy.
Wu Yi tea is under the oolong tea category and comes from the Wu Yi Mountain in the Fujian province. It is also known by the name Wu Long tea; and still undergoes grading after fermentation. This is why you may see different “brands” of Wu Yi tea (Da Hong Pao, Tae Kuan Yin, etc).
Aside from the natural curing powers of wu yi tea, the fermentation process also increases the wu yi tea’s all natural capability to assist in weight loss.
Is wu yi tea all natural? The short answer is yes. This is because there is nothing added to the wu yi tea to make it a more potent healing wonder or a more effective weight-loss enhancer. You may think of it as a supplement to other medications prescribed to you by a professional healthcare provider. However, for those that do not need any special medications and just want to keep their bodies fit, the all-natural wu yi tea would be the best bet.
Wu yi tea processing is all natural too. Fermentation is done under the sun; fermentation for wu yi leaves is done halfway. Afterwards, wu yi leaves are hand- rubbed gently to bring out the natural taste, texture, and aroma of each leaf. Then the leaves are further dried on charcoal. The last stage is the grading of the tealeaves by tea masters according to its flavor and other characteristics.
Like all the other grades of tealeaves, wu yi naturally contains substances that are good for the body. But, wu yi is especially rich in polyphenol. Polyphenols are natural anti-oxidants and bad-cholesterol burners. When you drink the all-natural wu yi tea, you not only remove toxins in your body, you also protect yourself from all the diseases associated with too much cholesterol.
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How Raw Tea Leaves Are Processed Into Tea
April 12, 2011
Tea processing is the method in which the leaves and flushes from the Camellia sinensis plant that are transformed into the dried leaves for brewing tea. The types of tea are distinguished by the processing they undergo. In its most general form, tea processing involves oxidizing the leaves, stopping the oxidation, forming the tea and drying it. Of these steps, the degree of oxidation plays a significant role of determining the final flavor of the tea, with curing and leaf breakage contributing to a lesser amount flavor.
The main steps of tea processing are:
Picking: Tea leaves and flushes, which includes a terminal bud and 2 young leaves, are plucked from Camellia sinensis bushes twice a year during early spring and early summer or late spring.
Wilting: The tea leaves will begin to wilt soon after picking, with a gradual onset of enzymatic oxidation. Wilting is used to remove excess water from the leaves and allows a very light amount of oxidation.
Bruising: In order to promote and quicken oxidation, the leaves may be bruised by tumbling in baskets or by being kneaded or rolled-over by heavy wheels. This also releases some of the leaf juices, which may aid in oxidation and change the taste profile of the tea.
Oxidation: For teas that require oxidation, the leaves are left on their own in a closed room where they turn progressively darker. In this process the chlorophyl in the leaves is enzymatically broken down, and its tannins are released or transformed. This process is referred to as fermentation in the tea industry, although no true fermentation happens since the process is not driven by microorganisms. The tea producer may choose when the oxidation should be stopped. For light oolong teas this may be anywhere from 5-40% oxidation, in darker oolong teas 60-70%, and in black teas 100% oxidation.
Heating: Heating is done to stop the tea leaf oxidation at a desired level. This process is accomplished by moderately heating tea leaves, thus deactivating their oxidative enzymes, without destroying the flavor of the tea. Traditionally, the tea leaves are panned in a wok or steamed, but with advancements in technology, heating is sometimes done by baking or “panning” in a rolling drum. In CTC black teas, heating is done simultaneously with drying.
Shaping: The damp tea leaves are then rolled to be formed into wrinkle strips. This is typically done by placing the damp leaves in large cloth bags, which are then kneaded by hand or machine to form the strips. This rolling action also causes some of the sap and juices inside the leaves to ooze out, which further enchances the taste of the tea. The strips of tea can then be formed into other shapes, such as being rolled into spirals, kneaded and rolled into pellets, or tied into balls and other elaborate shapes.
Drying: Drying is done to “finish” the tea for sale. This can be done in a myriad of ways including panning, sunning, air drying, or baking. However, baking is usually the most common. Great care must be taken to not over-cook the leaves.
| These steps determine the type of tea for the finished product. To find out more about tea and to see hundreds of varieties of available tea visit Gourmet Tea
Article Source: http://EzineArticles.com/?expert=Sonja_Vining |
How is Black Tea Different from Other Teas?
April 5, 2011
There is plenty of evidence to suggest that drinking tea can be a healthy experience. Tea contains ingredients which may be beneficial in the fight against heart disease, cancer, and various stress-related illnesses. In the Western World, green tea has gotten a great deal of attention in recent years. However, black tea remains a popular beverage worldwide. If you are not familiar with black tea, you may be wondering how it differs from other brews.
An Intriguing Flavor
To begin with, black tea has a heartier flavor than other forms of tea, particularly green tea. As a result, an individual who is interested in an intriguing taste sensation may be drawn to black tea. The black tea produced in China comes in varieties that are both sweet and spicy. They may also contain a chocolaty flavor or even one reminiscent of orchids.
Differences in Preparation
Interestingly enough, black, green, and oolong teas are derived from the same plant. However, they differ significantly in the way they’re prepared. Oolong teas are partly fermented, while black teas are fully fermented. Meanwhile, herbal teas come from the flowers, leaves, bark, and seeds of other plants. All teas may have therapeutic benefits–but which is the healthiest for you?
Is it as Healthy for You as Green Tea?
With all the publicity surrounding the health benefits of green tea, you may be wondering whether black tea can have similar therapeutic effects. The short answer is a resounding, “Yes!”
It is true that green tea contains epigallocatechin gallate, or EGCG, a dynamic anti-oxidant. When tea is fermented to make black tea, EGCG is changed into other compounds. As a result, initially, scientists believed that black tea was not as rich in health benefits as green tea.
But recent studies have changed that view. The primary compounds in black tea–theaflavin and thearubigens–are not there just to make black tea appear dark, rich, and flavorful. They can also be a powerful antidote to what ails you.
Taking a Closer Look
Let’s examine the health benefits of black tea in greater depth. To begin with, an extensive study conducted by the Netherlands National Institute of Public Health and the Environment discovered a connection between black tea consumption and reducing the risk of stroke. A study of more than 550 men over a 15-year time period found that black tea flavonoids cut the production of LDL, or bad cholesterol. This cholesterol can play a role in the development of strokes and heart attacks. In fact, male subjects who consumed more than four cups of black tea each day had a lower risk of stroke than males who drank no more than three cups daily.
Similarly, a study at Boston’s School of Medicine found that consuming black tea can reverse the abnormal functioning of the blood vessels that lead to stroke or heart attack. This improvement was apparent within just two hours of drinking a single cup of black tea.
In addition, a research study of more than 3,000 adults in Saudi Arabia indicated that drinking black tea can cut the risk of coronary heart disease by as much as 50 percent. Black tea tends to be preferred over green tea in the Arab nation.
Any of the teas that have been derived from the camellia plant contain a healthy dose of polyphenols, which are a form of antioxidant. Both green tea and black tea have as many as ten times the amount of polyphenols that are contained in fruits and vegetables.
If you examine the people of the nations of Japan and China, you’ll quickly find that tea drinkers tend to be healthier than non-tea drinkers. Researchers note that Japanese and Chinese tea drinkers have less of an incidence of heart disease. In addition, they don’t have the kind of cancers that many Westerners have to combat on a daily basis.
Still, it is critical to note that additional research needs to be done in order to fully explore the benefits of black tea consumption. As Jane Higden of the Linus Pauling Institute stated in published reports, “Although numerous observational studies have examined the relationships between tea consumption and the risks of cardiovascular disease and cancer, there is no conclusive evidence that high intakes of tea are protective in humans.”
Summing it Up
It is true that not all teas are created equal. But whether you choose black tea or green tea as your beverage of choice depends on your personal preferences. If you like a full-bodied tea that tends toward the exotic, you may want to add black tea to your weekly shopping list. Thankfully, research indicates that black tea may be just as appropriate for the health-conscious as green tea is. As a result, you can indulge in black tea, knowing that it may be just as effective in battling illness as green tea is.
| Jon Stout is Chairman of the Golden Moon Tea Company. For more information about tea, black tea [http://www.goldenmoontea.com/blacktea] and wholesale tea [http://www.goldenmoontea.com/WholesaleTea] go to goldenmoontea.com
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