Most Americans when they prepare their tea in the morning reach for the
box of tea bags. This is in contrast to most other countries where tea
is brewed directly from the loose leaves. Are Americans missing out on
taste and potential health benefits when they brew their tea from bags?
Here are some of the more compelling benefits of loose leaf tea:
Benefits of loose leaf tea: Loose leaf teas tend to be of higher quality
When you buy loose leaf tea, you're getting whole, loose leaves with
all of their essential oils intact. In contrast, the leaves that go into
tea bags are leaf fragments and tea dust left over during the
processing and picking of the tea leaves. The dry leaf fragments and tea
dust placed into tea bags lack the essential oils found in the whole
leaves and tend to be of vastly inferior quality compared to loose leaf
teas.
Benefits of loose leaf tea: Flavor
Because
you're getting the full leaf along with the essential oils when you
purchase loose leaf tea, in most cases you're going to have superior
flavor compared to tea bags. The best way to compare is to brew a glass
of green tea using a traditional tea bag and one using loose leaf tea.
Take a sip and let your taste buds determine which is more pleasing to
you. In most cases, you'll end up choosing the loose leaf tea over tea
prepared from tea bags. Be sure to use fresh tea leaves when preparing
your cup of tea since tea leaves tend to loose some of their flavor and
health benefits after six months.
Benefits of loose leaf tea: Price
Loose leaf teas can offer a significant cost savings. Lower quality
tea bags usually cost in the ten to twenty five cent range. Higher end,
better quality tea bags will generally cost from twenty cents per cup up
to seventy cents per more for super premium tea bags. In contrast, tea
brewed from good quality loose leaves can run as low as five cents per
cup. In addition, high quality loose leaf tea can be re-infused up to
four times before loosing its flavor. You can also add the loose leaves
to recipes or even create a green tea leaf salad once you've finished
preparing tea from them. Higher quality at a lower price is certainly a
compelling reason to choose loose leaf tea over tea bags.
With
the apparent benefits of loose leaf tea, why do people continue to use
tea bags? The answer appears to be convenience. In reality, there are so
many inexpensive devices available these days to help you prepare loose
leaf tea quickly, that convenience is no longer an advantage. These
include brewing baskets that fit neatly into a cup or pot, making
preparation of loose leaf time simple and time expedient. An internet
search for these time saving devices will show you the many options
available.
If you're interesting in experiencing the benefits of
loose leaf tea, where can the tea leaves be purchased? Health food
markets and oriental food stores are two places that generally carry
loose leaf teas, although more mainstream supermarkets are starting to
pick up on this trend. If you can't find the leaves locally, there are a
variety of internet sites where they can be ordered. Why not put your
tea bags away and give loose leaf tea a try? Casteas.com
Sunday, December 15, 2013
Tuesday, November 19, 2013
high-quality tea plants are cultivated at elevations of up to 1,500 m (4,900 ft) above sea level. Casteas
Tea plants are propagated from seed and cutting; it takes about 4 to
12 years for a tea plant to bear seed, and about three years before a
new plant is ready for harvesting. In addition to a zone 8 climate or warmer, tea plants require at least 127 cm (50 inches) of rainfall a year and prefer acidic soils.Many high-quality tea plants are cultivated at elevations of up to
1,500 m (4,900 ft) above sea level. While at these heights the plants
grow more slowly, they acquire a better flavour.
Two principal varieties are used: Camellia sinensis var. sinensis, which is used for most Chinese, Formosan and Japanese teas, and Camellia sinensis var. assamica, used in Pu-erh and most Indian teas (but not Darjeeling). Within these botanical varieties, there are many strains and modern clonal varieties. Leaf size is the chief criterion for the classification of tea plants, with three primary classifications being, Assam type, characterised by the largest leaves; China type, characterised by the smallest leaves; Cambodian type, characterised by leaves of intermediate size.
A tea plant will grow into a tree of up to 16 m (52 ft) if left undisturbed, but cultivated plants are generally pruned to waist height for ease of plucking. Also, the short plants bear more new shoots which provide new and tender leaves and increase the quality of the tea.
Only the top 1–2 inches of the mature plant are picked. These buds and leaves are called flushes. A plant will grow a new flush every seven to fifteen days during the growing season. Leaves that are slow in development tend to produce better-flavoured teas.
Organic tea cultivation is endorsed by governments, corporations, and foundations in tea-growing countries, due to the danger of insecticides to human health and the potential for soil pollution. Naturally occurring mined products are used for soil fertilization. Leaf pests and diseases are controlled with the use of biological control agents, which are prepared or extracted without the use of chemical solvents.
Two principal varieties are used: Camellia sinensis var. sinensis, which is used for most Chinese, Formosan and Japanese teas, and Camellia sinensis var. assamica, used in Pu-erh and most Indian teas (but not Darjeeling). Within these botanical varieties, there are many strains and modern clonal varieties. Leaf size is the chief criterion for the classification of tea plants, with three primary classifications being, Assam type, characterised by the largest leaves; China type, characterised by the smallest leaves; Cambodian type, characterised by leaves of intermediate size.
A tea plant will grow into a tree of up to 16 m (52 ft) if left undisturbed, but cultivated plants are generally pruned to waist height for ease of plucking. Also, the short plants bear more new shoots which provide new and tender leaves and increase the quality of the tea.
Only the top 1–2 inches of the mature plant are picked. These buds and leaves are called flushes. A plant will grow a new flush every seven to fifteen days during the growing season. Leaves that are slow in development tend to produce better-flavoured teas.
Organic tea cultivation is endorsed by governments, corporations, and foundations in tea-growing countries, due to the danger of insecticides to human health and the potential for soil pollution. Naturally occurring mined products are used for soil fertilization. Leaf pests and diseases are controlled with the use of biological control agents, which are prepared or extracted without the use of chemical solvents.
Wednesday, November 13, 2013
It appears in the Journal of Agricultural and Food Chemistry. that green tea may protect against glaucoma and other common eye diseases.
Scientists have confirmed that the healthful substances found in green
tea -- renowned for their powerful antioxidant and disease-fighting
properties -- do penetrate into tissues of the eye. Their new report,
the first documenting how the lens, retina, and other eye tissues absorb
these substances, raises the possibility that green tea may protect
against glaucoma and other common eye diseases.
Chi Pui Pang and colleagues point out that so-called green tea "catechins" have been among a number of antioxidants thought capable of protecting the eye. Those include vitamin C, vitamin E, lutein, and zeaxanthin. Until now, however, nobody knew if the catechins in green tea actually passed from the stomach and gastrointestinal tract into the tissues of the eye.
Pang and his colleagues resolved that uncertainty in experiments with laboratory rats that drank green tea. Analysis of eye tissues showed beyond a doubt that eye structures absorbed significant amounts of individual catechins. The retina, for example, absorbed the highest levels of gallocatechin, while the aqueous humor tended to absorb epigallocatechin. The effects of green tea catechins in reducing harmful oxidative stress in the eye lasted for up to 20 hours. "Our results indicate that green tea consumption could benefit the eye against oxidative stress," the report concludes.
Chi Pui Pang and colleagues point out that so-called green tea "catechins" have been among a number of antioxidants thought capable of protecting the eye. Those include vitamin C, vitamin E, lutein, and zeaxanthin. Until now, however, nobody knew if the catechins in green tea actually passed from the stomach and gastrointestinal tract into the tissues of the eye.
Pang and his colleagues resolved that uncertainty in experiments with laboratory rats that drank green tea. Analysis of eye tissues showed beyond a doubt that eye structures absorbed significant amounts of individual catechins. The retina, for example, absorbed the highest levels of gallocatechin, while the aqueous humor tended to absorb epigallocatechin. The effects of green tea catechins in reducing harmful oxidative stress in the eye lasted for up to 20 hours. "Our results indicate that green tea consumption could benefit the eye against oxidative stress," the report concludes.
Age-Old Remedies Using White Tea, Witch Hazel and Rose May Be Beneficial, scientists from London's Kingston University
The research suggests a number of naturally-occurring substances may
offer the hope of new treatments to block the progression of
inflammation. It is credited with a major role in both the initiation
and development of diseases ranging from cancer, diabetes and arthritis
through to neuro-degenerative conditions and cardiovascular and
pulmonary problems.
"For thousands of years people used natural remedies to try -- and sometimes succeed -- in curing their ailments and preserving their youth," Professor Declan Naughton, from the University's School of Life Sciences, said. "Now the latest research we have carried out suggests a number of naturally-occurring substances may offer the hope of new treatments to block the progression of inflammation."
Inflammation is credited with a major role in both the initiation and development of diseases ranging from cancer, diabetes and arthritis through to neuro-degenerative conditions and cardiovascular and pulmonary problems. It is also implicated in premature aging and early death. "Inflammation is a secret killer -- helping arrest its development, or being able to stop it happening at all, would clearly be of benefit," Professor Naughton explained.
The new study builds on work undertaken by Professor Naughton and Kingston University PhD student Tamsyn Thring, along with the technical team from Neal's Yard. They tested 21 plant extracts for evidence of their efficiency in fighting cancer and also in the battle against aging. Of the 21 extracts, three -- white tea, witch hazel and rose -- showed considerable potential, with white tea displaying the most marked results. "Indeed it appeared that drinking a simple cup of white tea might well help reduce an individual's risk of cancer, rheumatoid arthritis or even just age-associated wrinkles," Professor Naughton said.
Spurred on by their laboratory findings, the team members decided to take the work further to see if they could replicate the results in human skin cells, looking more closely at the anti-inflammatory and anti-oxidant activity of the three extracts.
Using human skin cells as their model, the researchers added three different concentrations of white tea (freeze dried powder), witch hazel (dried herb) and rose extract (in a medicinal tincture form) to see what effect the mixtures might have on suppressing rogue enzymes and oxidants which play a key role in helping inflammation develop, as well as aging the skin. "As the largest organ in the body, the skin provides a barrier against UV radiation, chemicals, microbes and physical pollutants," Ms Thring said. "Challenges like this can contribute to both inflammation and skin aging.
"We also know that when inflammation starts -- be it a simple cut to a finger or in an arthritic joint -- the body starts producing a compound called interleukin 8, which helps the process along. We began wondering if there was a way we could switch that signal off, thereby blocking the inflammation's progress."
Even though the team's previous research had intimated there might be some promising results ahead, the experts were astonished to see just how good the various concentrations of the three extracts were at doing the job.
"For thousands of years people used natural remedies to try -- and sometimes succeed -- in curing their ailments and preserving their youth," Professor Declan Naughton, from the University's School of Life Sciences, said. "Now the latest research we have carried out suggests a number of naturally-occurring substances may offer the hope of new treatments to block the progression of inflammation."
Inflammation is credited with a major role in both the initiation and development of diseases ranging from cancer, diabetes and arthritis through to neuro-degenerative conditions and cardiovascular and pulmonary problems. It is also implicated in premature aging and early death. "Inflammation is a secret killer -- helping arrest its development, or being able to stop it happening at all, would clearly be of benefit," Professor Naughton explained.
The new study builds on work undertaken by Professor Naughton and Kingston University PhD student Tamsyn Thring, along with the technical team from Neal's Yard. They tested 21 plant extracts for evidence of their efficiency in fighting cancer and also in the battle against aging. Of the 21 extracts, three -- white tea, witch hazel and rose -- showed considerable potential, with white tea displaying the most marked results. "Indeed it appeared that drinking a simple cup of white tea might well help reduce an individual's risk of cancer, rheumatoid arthritis or even just age-associated wrinkles," Professor Naughton said.
Spurred on by their laboratory findings, the team members decided to take the work further to see if they could replicate the results in human skin cells, looking more closely at the anti-inflammatory and anti-oxidant activity of the three extracts.
Using human skin cells as their model, the researchers added three different concentrations of white tea (freeze dried powder), witch hazel (dried herb) and rose extract (in a medicinal tincture form) to see what effect the mixtures might have on suppressing rogue enzymes and oxidants which play a key role in helping inflammation develop, as well as aging the skin. "As the largest organ in the body, the skin provides a barrier against UV radiation, chemicals, microbes and physical pollutants," Ms Thring said. "Challenges like this can contribute to both inflammation and skin aging.
"We also know that when inflammation starts -- be it a simple cut to a finger or in an arthritic joint -- the body starts producing a compound called interleukin 8, which helps the process along. We began wondering if there was a way we could switch that signal off, thereby blocking the inflammation's progress."
Even though the team's previous research had intimated there might be some promising results ahead, the experts were astonished to see just how good the various concentrations of the three extracts were at doing the job.
Professor Declan Naughton,Kingston University in South West London, said the research showed white tea had anti-ageing potential
We’ve carried out tests to
identify plant extracts that protected the structural proteins of the
skin, specifically elastin and collagen,” he explained. “Elastin
supports the body’s natural elasticity which helps lungs, arteries,
ligaments and skin to function. It also helps body tissue to repair when
you suffer wounds and stops skin from sagging.” Collagen is a protein
found in connective tissues in the body and is important for skin,
strength and elasticity, he added.
Results showed white tea prevented the activities of the enzymes which breakdown elastin and collagen which can lead to wrinkles that accompany ageing. These enzymes, along with oxidants, are associated with inflammatory diseases such as rheumatoid arthritis. Professor Naughton said: “These enzymes and oxidants are key components of normal body processes. However, in inflammatory conditions, suppressing the activities of these excess components has been the subject of decades of research. We were surprised to find such high activity for the white tea extracts in all five tests that were conducted.”
The researchers were blown away by exactly how well the white tea had performed. “We were testing very small amounts far less than you would find in a drink,” Professor Naughton, one of the country’s leading specialists on inflammation, said. “The early indicators are that white tea reduces the risk of inflammation which is characteristic of rheumatoid arthritis and some cancers as well as wrinkles.”
Eight of the other plants and herbs analysed also helped protect against the breakdown of both elastin and collagen. After white tea, bladderwrack performed well followed by extracts of cleavers, rose, green tea, angelica, anise and pomegranate.
Dr Pauline Hili, Technical Director for Neal’s Yard Remedies, said: “We are really excited by this research as it helps us to remain innovative and at the cutting edge of natural skin care. Celebrating the plants used in the Neal’s Yard Remedies products and understanding their specific actions on the skin is what it is all about. The Kingston University research program helps us to create safe, highly effective and cutting-edge products so it’s an ideal partnership for us.”
Results showed white tea prevented the activities of the enzymes which breakdown elastin and collagen which can lead to wrinkles that accompany ageing. These enzymes, along with oxidants, are associated with inflammatory diseases such as rheumatoid arthritis. Professor Naughton said: “These enzymes and oxidants are key components of normal body processes. However, in inflammatory conditions, suppressing the activities of these excess components has been the subject of decades of research. We were surprised to find such high activity for the white tea extracts in all five tests that were conducted.”
The researchers were blown away by exactly how well the white tea had performed. “We were testing very small amounts far less than you would find in a drink,” Professor Naughton, one of the country’s leading specialists on inflammation, said. “The early indicators are that white tea reduces the risk of inflammation which is characteristic of rheumatoid arthritis and some cancers as well as wrinkles.”
Eight of the other plants and herbs analysed also helped protect against the breakdown of both elastin and collagen. After white tea, bladderwrack performed well followed by extracts of cleavers, rose, green tea, angelica, anise and pomegranate.
Dr Pauline Hili, Technical Director for Neal’s Yard Remedies, said: “We are really excited by this research as it helps us to remain innovative and at the cutting edge of natural skin care. Celebrating the plants used in the Neal’s Yard Remedies products and understanding their specific actions on the skin is what it is all about. The Kingston University research program helps us to create safe, highly effective and cutting-edge products so it’s an ideal partnership for us.”
Tuesday, November 12, 2013
Teas from Kenya, Malawi & Zimbabwe
Kenya
One
of the oldest of the African producers, Kenya has a history of tea
dating back to 1903, when tea seeds from India were first planted on a
two acre farm. Today, Kenya has 69000 hectares under cultivation by
smallholders (shambas), under the protection of the Kenya Tea
Development Authority, and tea producing companies in the public and
private sector. Kenya exports over 349,000 tonnes of tea per year (22%
of world exports). Kenya's equatorial climate allows tea growing all
year round.The teas are very bright, colourful, with a reddish coppery tint and a pleasant brisk flavour. Kenya speciality tea is ideal as a drink for any time of day or night and is particularly ideal with beef and horseraddish or ham sandwiches and rich chocolate cake. In the after dinner slot Kenya tea will enhance the flavour of a smoked cheese taken with Drambuie. Kenya teas are also blended into many famous British brands.
Malawi
Malawi
is the pioneer of tea growing in Africa, with production first starting
commercially in the 1880s in Mulanje. Now exporting over 43,000 tonnes
annually, Malawi has a 3% share of world exports and is mainly
responsible for the spread of tea cultivation in Africa. Malawi was the
first African country to adopt the cloning method of estate
refurbishment. Although Malawi teas are not so well known as speciality
teas, their superb colour and brightness means they are used in the
blending of leading British tea brands.Zimbabwe
Tea
production in Zimbabwe could begin commercially only after the
successful establishment of irrigated tea estates. With an average
annual rainfall of not more than 26 inches per annum, as opposed to the
50 plus inches per annum usually required, irrigation is essential to
continuous growth. Zimbabwe now exports over 15,000 tonnes of tea per
year. Today, tea is a "controlled" commodity in Zimbabwe so that its
quality and industry growth are protected.
Teas from India and Sri Lanka Casteas.com
India
is one of the main tea growers, exporting more than 12% of the world's
tea and with 523,000 hectares under cultivation. Although indigenous to
the Assam region, the first commercially produced teas were raised from
seeds brought from China.By the 1840s, India was producing regular shipments for sale at auction in London, and gradually the planting of estates grew throughout the country from Nilgiri in the south to Darjeeling in the north.
The plantations range from low-grown areas (sea level up to 2000ft) to high-grown (more than 4000 ft high). Generally plucked from March to October, each area produces teas of distinctive character. The Tea Board of India has endorsed several speciality blends so that their quality and consistency is assured.
Although India produces mostly black teas, a small amount of green tea (1% of total production) is produced mainly for the Afghanistan market.
Assam
Assam is a major growing area covering the Brahmaputra valley, stretching from the Himalayas down to the Bay of Bengal. There are 655 estates covering some 407,000 hectares. Assam tea has distinctive flecked brown and gold leaves known as "orange" when dried. In flavour it is robust, bright with a smooth, malt pungency and is perfect as the first cup of tea of the day. Such teas are used in everyday popular blends because of the full-bodied richness. There is also an Assam Green tea with an unusual light, almost sweet liquor.First Flush Assam
Assam tea bushes start growing in March and the first flush is picked for 8 to 10 weeks, first flush Assams e.g. Bamonpookri, an excellent quality tea with a strong fresh flavour; are rarely marketed in the Europe, unlike first flush Darjeelings.Second Flush Assam
The plucking of the second flush begins in June with most of the production taking place from July to September. The second flush Assam is the best of the season and when brewed give a rich aroma, a clear dark read liquor and a strong malty taste. Good examples of second flush assams are, Napuk, displaying all the qualities of a well made Assam and Thowra, which has a strong spicy liquor and lots of body.Darjeeling
Regarded as the "Champagne of Teas," Darjeeling is grown on 100 estates on the foothills of the Himalayas, on over 18,000 hectares at about 7000 ft. Light and delicate in flavour and aroma, and with undertones of muscatel, Darjeeling is an ideal complement to dinner or afternoon tea. The first "flushes" (pluckings) are thought to produce the best Darjeeling vintage but all crops are of very high quality. Darjeeling Green is rare tea similar to Japanese Sencha with an exquisite aroma and delicate taste.First Flush Darjeeling
The Darjeeling bushes' first new shoots - the first flush - are picked in April. These first teas of the season are the finest and are much in demand, fetching incredibly high prices at auction. Castleton First Flush, has a perfect green-brown leaf and is from one of the most prestigious gardens in the area. It gives an exquisite perfume and taste of green muscatel. Bloomfield First Flush is again from a recognised garden and its subtle astringent flavour is typical of Darjeeling first flush.Second Flush Darjeeling
Second flush Darjeelings are picked between May and June and produce excellent quality teas that are considered by some to be better than the first flush as they have a fruitier, less astringent flavour than the earlier teas. The leaves are darker brown and contain plenty of silvery tip. Again good examples of second flush Darjeelings are, Puttabong, which is one of the better second flush Darjeelings available, with a discernible muscatel flavour and Namring, a fruity balanced taste perfect for afternoon tea.Nilgiri
The Nilgiri region, situated in southern India, forms a high hilly plateau at the conjunction of the Eastern and Western Ghat mountains. More than 20,000 smallholders grow and pluck tea with some 90,000 hectares under cultivation. Most Nilgiri teas are used for blending, but there is a rapidly growing demand for the speciality tea of the area. Nilgiri has a bright amber colour and a refreshing, bright and delicate taste. Nunsch is a typical Nilgiri tea, large-leafed, which gives a fruity, bright and flavourful brew.India Tea
A blend of teas from all parts of India, this is often served as afternoon tea or after a meal. It is full-bodied, refreshing and with delicate hints of its regional origins.Tea from Sri Lanka (ceylon)
Sri
Lanka has over 188,0000 hectares under tea cultivation yielding about
298,000 tonnes of "made" tea, and accounting for over 19% of world
exports. In 1972, the island then known as Ceylon reverted to the
traditional name of Sri Lanka, but retained the name of Ceylon for the
marketing of teas.Tea from Sri Lanka falls into three categories: low-grown (on estates up to 2000 ft high); medium grown (between 2000 and 4000 ft); and high grown (over 4000 ft). Each level produces teas of unique character. By blending teas from different areas of the island, Sri Lanka can offer a very wide range of flavour and colour. Some are full-bodied, others light and delicate, but all Ceylon blends will have brisk full flavours and bright golden colour.
Because of the geographical location, tea can be plucked in Sri Lanka all year round: the west and east of the island are divided by central mountains so that as each region's season ends, the other begins.
Dimbula
Probably the most famous of Ceylon teas, Dimbula is cultivated on estates first planted with tea when their coffee crops failed in 1870. Grown 5000 ft above sea level, all Dimbula teas are light and bright in colour with a crisp strong flavour that leaves the mouth feeling fresh and clean.Today, it forms part of the high-grown zone of central Sri Lanka which includes Dickoya and Nuwarah Eliya.
Kenilworth
This tea has long wiry beautiful leaves that give an exquisite, almost oaky taste and good body and strength.Uva
Uva is a fine flavoured tea grown at altitudes between 2,000ft and 4,000ft above sea level on the eastern slopes of the Central Mountains in Sri Lanka. It has a bright, deep amber colour when brewed, with the brisk and crisp, strong Ceylon flavour. These teas are also used in Ceylon blend and make an ideal morning drink or an after-lunch tea.Saint James
This is a copper-coloured infusion with a very smooth, pronounced taste and a wonderful aroma. It is a perfect breakfast or day time tea.Nuwara Eliya
Nuwara teas are light and delicate in character, bright in colour and with a fragrant flavour. Their flavour is heightened when taken with lemon rather than milk.Nuwara Eliya Estate
This tea has a bright brisk flavour and a wonderful perfume, good to drink at any time of day with just a little milkCeylon Blend
Ceylon teas span the entire spectrum of tea production, from low to high grown teas. By blending teas from different areas of the island, Sri Lanka is able to offer a very wide choice of flavour and characteristics. Some blends are full bodied, others are light and delicate, but all are brisk, full flavoured and have a bright colour.
Subscribe to:
Posts (Atom)