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.

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.

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.

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.”

Tuesday, November 12, 2013

Teas from Kenya, Malawi & Zimbabwe

As the most recent of the tea producing countries, African countries have been able to build on the experience of other producers. As a result, Africa is now a major force in world tea, producing teas of high quality and good bright colour which are used for blending all over the world. Tea producing countries in Africa include Kenya, Malawi, Tanzania, Zimbabwe and South Africa producing about 32% of world exports amounting to some 424,000 tonnes.

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 milk

Ceylon 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.

List of Teas from China Casteas.com

Known as the birthplace of tea, for hundreds of years China produced the only teas known to the western world. Although consuming much of her own production, China still accounts for over 18% of world exports. China has 1,431,300 hectares planted with tea.
As well as black teas, China produces five other principal types for which the country is famous: Green, Oolong, White, Flavoured and Compressed teas. With some exceptions - such as Lapsang Souchong, Gunpowder and Keemun - most teas from China are not easily found in the general marketplace.

Black Teas

Lapsang Souchong

Perhaps the most famous china tea, the best coming from the hills in north Fujian. It is a unique large leaf tea distinguished by its smoky aroma and flavour. The tarry taste is acquired through drying over pine wood fires.
The legend about the origin of Lapsang Souchong is that the smoking process was discovered by accident. An army is said to have camped in a tea factory that was full of drying leaves which had to be moved to accommodate the soldiers. When the soldiers left, the leaves needed to be dried quickly, so the workers lit open fires of pinewood to speed up the drying. The tea reached the market on time and a new flavour had been created.
The real story about why these teas from Fujian province have a smoky flavour is that in the early 17th century when the Chinese tea producers began to export their teas to Europe and America, their traditional green teas did not travel well and quickly lost quality during the 15-18 month journey across land and sea. The producers developed a method of rolling, oxidising and drying their teas so that they would hold their quality for longer. Once the teas had been oxidised, they were spread on bamboo baskets which were placed on racks in the drying room. This was built over ovens that allowed the heat to rise up through vents in the ceiling and into the drying room above. To fire the ovens, the tea manufacturers used the local pine wood from the forests that surrounded (and still surround) the factories, and as the wood slowly burned, it gave off a certain amount of smoke that was absorbed by the drying tea and gave it a lightly smoked, sappy, pine character.
The factories that made those lightly smoked black teas in Fujian province still manufacture lightly smoked Lapsangs in exactly the same way as they did 400 years ago. The teas are often called Bohea Lapsangs - the term Bohea being a derivation of 'Wuyi', the name of the famous mountain area where these teas are made. They also manufacture the much smokier Lapsang Souchongs that are popular today.

Keemun

A popular black tea from Anhui Province, this is a 'gonfu' tea - which means that it is made with disciplined skill to produce the thin tight strips of leaf without breaking the leaves. The tight black leaves give a rich brown liquor, which has a lightly scented nutty flavour and delicate aroma.

Yunnan

A black tea from the province of Yunnan in the south west of China. It has a rich, earthy, malty flavour similar to Assam teas and is best drunk with milk. It makes an excellent breakfast tea.
Other recommended China black teas are Keemun Mao Feng (Hair Point) and Szechwan Imperial.

Green Teas

Many green China teas are still traditionally made by hand using methods that have been handed down from generation to generation. However, more and more teas are now made in mechanised factories. Green teas are totally unoxidised (compared to black teas which are fully oxidised) and so the first stage of the manufacturing process is to kill any enzymes that would otherwise cause oxidation to take place. To de-enzyme them, the freshly plucked leaves are either steamed (to make 'sencha-type teas) or tumbled quickly in a wok or panning machine (to make pan-fired teas) and are then rolled by hand or machine to give the leaf a particular appearance - some teas are twisted, some curved, some rolled into pellets, etc. To remove all but 2-3% of the remaining water, the tea is then dried in hot ovens or over charcoal stoves.

Gunpowder

Most Gunpowder tea is produced in Pingshui in Zheijian Province. After it has been pan-fired to de-enzyme it, the leaf is rolled into small pellets and then dried. The pellets look remarkably like lead shot or gunpowder, giving the tea its descriptive name. The pellets come in different sizes - the smaller the leaf plucked and rolled, the smaller the pellet - and grades range from tiny 'pinhead' gunpowder to larger 'peahead' gunpowder. Gunpowder tea has a soft honey or coppery liquor with a herby smooth light taste.

Chun Mee

Chun Mee literally means 'precious eyebrows' and the shape of the leaves give this tea its name. The processing of 'eyebrow' teas demands great skill in order to hand roll and dry the leaves to the correct shape at the right temperature for the correct length of time. These long, fine jade leaves give a clear, pale yellow liquor with a smooth taste.
Other green teas from China include Longjing (Dragon's Well) from Zheijiang; Taiping Hon Kui (Monkey King) from Anhui; and Youngxi Huo Qing (Firegreen).

Oolong

Traditionally from China's Fujian province and Taiwan, these are semi-oxidised teas that vary from greenish rolled oolongs (that give a light, floral liquor reminiscent of lily of the valley, narcissus, orchid or hyacinth) to dark brown leafed oolongs (that yield liquors with deeper, earthier flavours and lingering hints of peach and apricot).
These two distinct types of oolong are made by two very different processes.
To manufacture the darker leafed oolongs, the freshly plucked leaf is withered, then shaken or 'rattled' in bamboo baskets or in a bamboo tumbling machine to lightly bruise parts of the leaf, then oxidised for a short time so that the bruised parts of the leaf begin to oxidise. When 60-70% oxidation has been reached, the leaf is dried.
To manufacture the greener oolongs, the leaf is withered and then wrapped inside a large cloth and rolled in a special machine. The bag is then opened and the leaf is spread out briefly to oxidise lightly. The leaf is repeatedly wrapped, rolled and oxidised until approximately 30% oxidation has been achieved. The tea is then dried to remove all but 2-3% of the remaining water. The most famous of these greener, light, fragrant oolongs is Tie Kuan YIn which has a hyacinth or narcissus character.
All oolongs are better drunk without milk.

Tie Kuan Yin

This is made in China's Fuijan province and in Taiwan. The name means 'Tea of the Iron Goddess of Mercy' who is said to have appeared in a dream to a local tea farmer, telling him to look in a cave behind her temple. There he found a single tea shoot that he planted and cultivated. The bush he grew is said to have been the parent bush from which cuttings have been grown and leaf plucked over the centuries to make this very fragrant tea. It is today one of the most sought after oolongs around the world.
Other recommended China oolong teas are Fonghwang Tan-chung, Shui Hsien (Water Sprite), Oolong Sechung and Wuyi Liu Hsiang, Huan Jin Qui (Yellow Golden Flower), Da Hong Pao (Great Red Robe), Loui Gui (Meat Flower) and Wuyi Yan (Bohea Rock).

Pouchong

Produced in China's Fujian province and Taiwan, pouchong teas are more lightly oxidised that oolongs. The name means 'the wrapped kind' which refers to the fact that the tea was traditionally wrapped in paper after the manufacturing process when the tea was ready for sale. Long, stylish black leaves brew a very mild cup with an amber infusion and a very smooth, sweet taste.

White Teas

White teas traditionally come from China's Fujian province and are made from leaf buds and leaves of the Da Bai (Big White) tea varietal by the simplest process of all teas. Very young new leaf buds and baby leaves are simply gathered and dried - often in the sun. The manufacturing process includes no withering, no steaming, no rolling, no oxidising and no shaping. The best known white teas are Pai Mu Tan (White Peony) which is made using new leaf buds and a few very young leaves, and Yin Zhen (Silver Needles) which is made from just the new leaf buds.

Pai Mu Tan Imperial

This rare white tea is made from very small buds and a few baby leaves that are picked in the early spring, and once they have been dried, they look like lots of tiny white blossoms with a few darker leaves surrounding the white bud - the reason for it's name, 'White Peony'.

Yin Zhen

From the Fuijan province, this tea is made from tender new buds that are covered in silvery white hairs and it's name means 'Silver Needles'.

Puerh Teas

The official Chinese definition for Puerh tea is "Products fermented from green tea of big leaves picked within Yunnan province". However, even Chinese specialists cannot agree on the true definition but, in general terms, Puerh teas are teas from Yunnan that are aged for up to 50 years in humidity- and temperature-controlled conditions to produce teas that have a typically earthy, mature, smooth flavour and aroma.
There are two types of Puerh tea made by two different methods of manufacture: Naturally Fermented Puerh tea (also known as Raw Tea or Sheng Tea) and Artificially Fermented Puerh tea (also known as Ripe Tea or Shou Tea).
To make Naturally Fermented Puerh tea, fresh leaves from the bush are withered, de-enzymed in a large wok, twisted and rolled by hand, dried in the sun, steamed to soften them and then left loose or compressed into flat cakes or blocks of various shapes. The tea is then stored in controlled conditions to age and acquire its typically earthy character.
To make Artificially Fermented Puerh tea, fresh tea leaves are withered, de-enzymed in a large wok, twisted and rolled by hand, dried in the sun and then mixed with a fixed quantity of water, piled, covered with large 'blankets' made from hide and left to ferment. The tea is stirred at intervals and the whole process takes several weeks. When the teas have fermented to a suitable level, they are steamed and then left loose or compressed in the same way as Naturally Fermented Puerh teas.
The teas are then stored in damp, cool conditions to age. Naturally Fermented Puerh teas are left for at least 15 and up to 50 years; Artificially Fermented Puerh teas are aged for only a few weeks or months. When ready, each cake of Puerh tea is wrapped in tissue paper or dried bamboo leaves.
The reason for manufacturing Puerh teas by artificial fermentation is to allow the tea producers to make more Puerh in a shorter time. 50 years is a long time to wait for a good Puerh so the more modern artificial method was developed to meet a growing demand for these teas.
Puerh tea is named after Puerh city in Yunnan province which was once the main trading centre for teas made in the area.

Compressed Teas

Tuancha

Tuancha, meaning 'tea balls' are made in differing sizes, the smallest is about half the size of a table tennis ball. These little balls are often made from Puerh aged tea and have an earthy flavour and aroma.

Tuocha

Originally from Yunnan province, Tuocha is usually a Puerh tea that has been compressed into a bird's nest shape and has a similar earthy, elemental taste.

Flavoured and Scented Teas

Jasmine

China tea which has been dried with Jasmine blossoms placed between the layers of tea. The tea therefore has a light, delicate Jasmine aroma and flavour.

Rose Congou

A large-leafed black tea scented with rose petals. The manufacture of 'gongfu' teas demand great skill in the handling of the leaves, the temperature control and the timing of each part of the process.

Earl Grey

Traditionally, a blend of black China teas treated with natural oils of the citrus Bergamot fruit which gives the tea it's perfumed aroma and flavour. Earl Grey tea is said to have originally been blended for the second Earl Grey by a mandarin after Britain had completed a successful diplomatic mission to China.

More Flavoured and Scented Teas

Other teas in this category from China include Osmanthus, Magnolia, Orchid, Chloranthus and Lichee.

Laurie Tarkan is an award-winning health journalist whose work appears in the New York Times "black tea" appears to reduce several risk factors!

A new study has found that drinking black tea appears to reduce several risk factors for heart disease, potentially lowering your risk of heart attack and stroke.
In the study, published in the journal Preventive Medicine, drinking three cups of tea for 12 weeks (with no milk or sugar) led to highly significant reduction in blood sugar levels and triglycerides, which are unhealthy fats. Triglyceride levels fell by a whopping 39 percent in males and 29 percent in females.
In addition, drinking tea led to an increase in levels of HDL cholesterol, long considered to be the ‘good’ type of cholesterol – though recent research from Harvard Medical School has called into question .
It also increased blood levels of antioxidants, which can protect blood vessels and tissue against oxidative stress and inflammation. Black and green teas are loaded with polyphenols, antioxidants that are associated with a wide range of health benefits.
A past study also found that drinking tea can significantly reduce C-reactive protein (CRP) levels in moderate and high risk people. CRP is considered a marker for inflammation and cardiovascular disease.
According to the American Heart Association, having low CRP is associated with a low risk of developing cardiovascular disease, but the research is mixed on whether lowering CRP actually reduces cardiovascular risk.
In the CRP study, tea drinking also lowered uric acid, which has been associated with increased cardiovascular risk. Uric acid may promote low density lipoprotein oxidation and produce damaging free radicals.
The researchers recommend sipping tea without milk or sugar. Milk may reduce some of the availability of the polyphenols.

Laurie Tarkan is an award-winning health journalist whose work appears in the New York Times, among other national magazines and websites. She has authored several health books, including "Perfect Hormone Balance for Fertility." Follow her on Twitter and Facebook.
Laurie Tarkan is an award-winning health journalist whose work appears in the New York Times, among other national magazines and websites. She blogs about the Affordable Care Act for the

Kathy McManus, director of the department of nutrition at Brigham and Women's Hospital +.green tea

Lowering your risk of cardiovascular disease may be as easy as drinking green tea. Studies suggest this light, aromatic tea may lower LDL cholesterol and triglycerides, which may be responsible for the tea's association with reduced risk of death from heart disease and stroke.

What the evidence shows

A number of studies have looked at possible links between green tea and cardiovascular disease.
A study of 40,530 Japanese adults found that participants who drank more than five cups of green tea a day had a 26% lower risk of death from heart attack or stroke and a 16% lower risk of death from all causes than people who drank less than one cup of green tea a day.
Last year, a meta-analysis of observational studies—13 conducted in green tea drinkers and five in black tea drinkers—found that people who drank the most green tea had a 28% lower risk of coronary artery disease than those who drank the least green tea. Black tea had no effect on heart risk.
Another 2011 meta-analysis of 14 randomized, placebo-controlled clinical trials found that green tea significantly lowered LDL cholesterol and triglyceride levels. Many of the studies had been conducted with capsules containing catechins, the active polyphenols in green tea, rather than with the beverage itself.

The bottom line

"The limited data available on green tea support a potential association between green tea and beneficial properties in relationship to risk factors for cardiovascular disease," says Kathy McManus, director of the department of nutrition at Brigham and Women's Hospital.
Although no serious side effects were reported in the studies, catechins have been reported to raise liver enzymes in animals. Green tea is also a major source of oxalate, which can cause kidney stones. This suggests that drinking more than five cups of green tea a day (or taking the equivalent in catechin capsules) might have more risks than benefits. When consumed wisely, though, green tea may improve your cardiovascular health.
"The bottom line is that no serious red flags were seen in the amount of tea they were testing. It appears that a few cups a day may be beneficial," says McManus.

Harvard Women’s Health Watch Benefit of drinking green tea

Benefit of drinking green tea: The proof is in -- drinking tea is healthy, says

September 2004

Although tea drinking has been associated with health benefits for centuries, only in recent years have its medicinal properties been investigated scientifically. The October issue of Harvard Women's Health Watch recognizes the healthy power of tea while helping readers get the most out of their cups.
Tea's health benefits are largely due to its high content of flavonoids — plant-derived compounds that are antioxidants. Green tea is the best food source of a group called catechins. In test tubes, catechins are more powerful than vitamins C and E in halting oxidative damage to cells and appear to have other disease-fighting properties. Studies have found an association between consuming green tea and a reduced risk for several cancers, including, skin, breast, lung, colon, esophageal, and bladder.
Additional benefits for regular consumers of green and black teas include a reduced risk for heart disease. The antioxidants in green, black, and oolong teas can help block the oxidation of LDL (bad) cholesterol, increase HDL (good) cholesterol and improve artery function. A Chinese study published recently in the Archives of Internal Medicine showed a 46%-65% reduction in hypertension risk in regular consumers of oolong or green tea, compared to non-consumers of tea.
The October issue provides a few tips to get the most out of tea-drinking:
Drinking a cup of tea a few times a day to absorb antioxidants and other healthful plant compounds. In green-tea drinking cultures, the usual amount is three cups per day. Allow tea to steep for three to five minutes to bring out its catechins. The best way to get the catechins and other flavonoids in tea is to drink it freshly brewed. Decaffeinated, bottled ready-to-drink tea preparations, and instant teas have less of these compounds. Tea can impede the absorption of iron from fruits and vegetables. Adding lemon or milk or drinking tea between meals will counteract this problem.

white tea has a great range of effects on the body and a tremendous number of benefits to your health.

Tea has been used as medicine for centuries. Now modern science is discovering what people in China and throughout the world have long known: tea is good for you. While green and black tea are very healthy, white tea is the least processed tea and has the highest antioxidant levels. It may be the supreme Drink of Health.

White Tea Antioxidants

Antioxidants are nutrients that protect the body from damage by free radicals. Free radicals are nasty things that go around wreaking havoc on your body, damaging DNA and accelerating aging. Antioxidants scoop them up and neutralize them. White tea is loaded with these protective nutrients.

Cancer Prevention

White tea may have profound power against cancer-causing cells and against many different types of cancer, such as colon, prostate, and stomach cancers. Flavonoids, a class of antioxidants, inhibit the growth of cancer cells and prevent the development of new ones. In some cases, white tea has been found to work as well as prescription drugs, but without the side effects.

Lower Blood Pressure

Studies show that white tea can thin the blood and improve artery function. It helps lower high blood pressure and maintain a healthy one. By promoting strong and healthy blood vessels, white tea guards against the ravages of stroke.

Lower Cholesterol

Catechins, another group of antioxidants, have been found to reduce cholesterol, and white tea is teeming with them. Cholesterol is a special type of fat and is necessary for health. There is good cholesterol and bad cholesterol, and white tea increases the good while decreasing the bad. This helps prevent hardening of the arteries and blockage of blood flow.

Heart Protection

By thinning the blood, lowering blood pressure, and reducing cholesterol, white tea protects the heart and the entire circulatory system. Researchers have also discovered that people who drink 2 or more cups of tea a day are almost 50% less likely to die after suffering a heart attack. White tea is truly a remarkable heart tonic.

Stronger Bones

Studies have found that people who drank tea regularly had greater bone density and strength than non-drinkers. White tea may also have beneficial effects for sufferers of arthritis and osteoporosis.

Antibacterial & Antiviral

White tea is a natural killer of bacteria and viruses. The antioxidants so abundant in white tea tone the entire immune system, providing protection against a variety of invaders and a wide range of diseases. Its helps guard against the common cold and flu, and can ease the symptoms of HIV.

Healthy Teeth and Gums

White tea contains small amounts of fluoride and other nutrients which keeps the teeth strong and healthy. It also kills the bacteria which causes plaque, tooth decay, and bad breath.

Healthy Skin

Free radicals from staying out in the sun too long, stress, and a poor diet can damage the skin and cause it to prematurely age. By scavenging these free radicals, white tea protects the skin and helps to reverse some of the damage. Drinking white tea promotes healthy and radiant skin.

Other Health Benefits

White tea has many other benefits to offer. It may reduce blood sugar and help prevent and alleviate the symptoms of diabetes. It reduces stress and increases energy.
White tea may or may not aid in weight-loss. Studies suggest tea may increase metabolism and encourage the body to burn more fat, but a balanced diet and regular exercise are more likely to produce results. Still, adding white tea to your weight-loss plan can't hurt.

Review Of Health Benefits

By now you can see that white tea has a great range of effects on the body and a tremendous number of benefits to your health. Its supreme power is in preventing disease and disorder.
White tea protects against cancer, heart disease, and stroke, the leading causes of death in the industrial world, as well as numerous other conditions. It eases the symptoms of illness and promotes recovery. White tea strengthens the circulatory and immune systems as well as bones and teeth, and builds healthy skin.
It is a superb tonic and one of Nature's great gifts. We encourage you to add it to your life. To your good health!

+Linus Pauling Institute | Oregon State University White Tea Potential Anticarcinogen?

"White tea" does not refer to black tea with milk, but rather to a specific form of tea in which the leaves and buds are simply steamed and dried. In this sense, white tea represents the least processed form of tea, since green, oolong and black teas undergo withering before various degrees of oxidation. White tea also contains a higher proportion of buds, which are covered with fine 'silvery' hairs that impart a light white/grey color to the tea. White tea brews to a pale yellow/light red color, and has a slightly sweet flavor with no 'grassy' undertones sometimes associated with green tea.
Researchers at the LPI tested four types of white tea for their ability to inhibit mutations in bacteria, and subsequently examined the protective properties in a rat colon cancer model. In the former studies using bacteria, white teas were generally more effective than green tea in inhibiting mutagenicity (mutagenicity is a result of unrepaired/misrepaired DNA damage and an early step in the process leading to cancer). White teas contained many of the expected polyphenols, some of which were present at higher concentrations than in green tea brewed under the same conditions. Other constituents, such as caffeine, also were present at higher levels in white tea.
Rats were given white tea (tea was brewed for 5 min, using 2g/100ml hot water) in the drinking water for up to 8 weeks. A second group was given the equivalent amount of caffeine alone. In weeks 3 and 4, animals were given a carcinogen from cooked meat ("PhIP"). After 2 weeks of treatment, and prior to PhIP dosing, enzyme changes were detected in the liver, white tea being slightly more effective in this regard than caffeine alone. Overall, the altered enzyme profiles, and profiles of metabolites excreted in the urine, suggested that the carcinogen was more rapidly metabolized and detoxified. At the end of the study, rats given white tea had significantly fewer PhIP-induced pre-cancerous lesions in the colon (called aberrant crypt foci, or ACF). However, rats given caffeine alone also had fewer ACF.
These data are highly preliminary, and cannot be extrapolated to human cancer prevention or treatment. They indicate that white tea, like other forms of tea, can block the DNA damage caused by some compounds using a test tube assay with bacteria as indicator organisms. The animal studies scored pre-cancerous changes in the colon, not actual tumors, and raised the possibility that any potential extra 'benefit' from white tea (versus other teas) might simply be related to higher caffeine levels. Finally, animal studies in which inhibition of colon tumor formation has been demonstrated cannot be simply extrapolated to protection in people. LPI researchers are now planning further studies with white tea in animal models (rats, mice, trout), and in a pilot human trial.

Monday, November 11, 2013

NYU Medical center Double-blind Studies Green Tea

NYU Medical center Double-blind Studies

Green Tea

Green tea contains high levels of substances called catechin polyphenols, known to possess strong antioxidant, anticarcinogenic, antitumorigenic, and even antibiotic properties. ^1,2 Based on these findings, as well as observational studies, ^3-8 green tea has become popular as a daily drink for preventing cancer and heart disease . However, some observational trials failed to find indications of benefit with green tea. ^9,10,11 Furthermore, only double-blind, placebo-controlled studies can prove a treatment effective, and there is little direct evidence of this type regarding green tea and cancer or heart disease prevention. ⁵² (For more information on why double-blind studies are so important, see Why Does this Database Rely on Double-blind Studies? )
Researchers have studied the potential benefits of green tea in people with high cholesterol . The overall evidence has been positive. One study found that green tea produced short-term improvements in cholesterol profile, but the benefits disappeared after 4 weeks. ²⁶ Another study evaluated a form of green tea enriched with the substance theaflavin. ²¹ In this large, 3-month trial, use of the tea product resulted in significant, ongoing reductions in LDL ("bad") cholesterol as compared to placebo. In a somewhat flawed double-blind study, a green tea extract enhanced with catechins also showed promise for reducing LDL levels. ⁴² Lastly, a 2011 review of 20 randomized trials involving 1,415 people found evidence that green tea catechins (145-3,000 mg/day for 3-24 weeks) reduced total and LDL cholesterol. ⁵⁶
Preliminary studies suggest that certain green tea polyphenols may help prevent skin cancer if they are applied directly to the skin. ¹² In addition, there is some evidence that green tea constituents might help protect the skin from sun damage . ^13,14,15 Unlike normal sunscreen preparations, green tea does not physically block ultraviolet light. Rather, it seems to protect cells from some of the damage caused by ultraviolet light. Because it works by such a different mechanism of action, green tea might offer synergistic benefits if combined with standard sunscreens. However, in an 8-week double-blind, placebo-controlled study of 40 women who already had symptoms of aging skin, combined use of oral green tea and a topical green tea cream failed to prove more effective than placebo. ²⁷ Some possible benefits were seen in microscopic evaluation of skin condition.
Topical green tea extracts have also shown a bit of promise for the treatment of cervical dysplasia , ²² while oral green tea extracts might reduce risk of prostate cancer, according to a small pilot study. ²⁸ Combining the results of 13 observational studies, researchers found conflicting evidence for green tea's effect on the risk of stomach cancer. ⁵³ In a Japanese pilot study, green tea extract supplements lowered the risk of recurrent colorectal polyps. ⁵⁴ In a review of nine observational studies involving over 5,600 cases of breast cancer, researchers failed to find reliable evidence for a reduction in the incidence of breast cancer. However, they did find weak evidence for a decrease in breast cancer recurrence among women who consumed more than 3 cups of green tea daily. . ⁵⁵
For more information on green tea's capacity to fight cancer see the Cancer Prevention article.
On a completely different note, one interesting study tested the effectiveness of gargling with green tea catechins as a means of preventing influenza . ³⁹ In this double-blind, placebo-controlled study, 124 residents of a Japanese nursing home gargled with green tea catechins or placebo for three months. All participants received standard influenza vaccine. The results showed that residents who gargled with the tea extract were less likely to develop influenza than those using the placebo. In addition, another double-blind study found preliminary evidence that oral consumption of a green tea extract might help prevent colds and flus . ⁴⁴
A small double-blind, placebo-controlled trial found weak evidence that green tea chew candy might reduce gum inflammation in individuals with periodontal disease (gingivitis). ¹⁶
Oral use of green tea extracts has shown a bit of promise for treating borderline diabetes. ⁴¹ However, one double-blind study failed to find that a combined extract of black and green tea was helpful for controlling blood sugar levels in people with type 2 diabetes . ⁴³ And a subsequent study failed to find any benefit for green tea extract in controlling blood sugar levels in obese people with diabetes. ⁵⁷
Green tea has been proposed as means of preventing liver disease , but the evidence for this use remains unconvincing. ^17,48
Green tea is sometimes recommended for weight loss on the basis of rather theoretical evidence that it speeds up metabolism. ²³ However, there is little direct scientific backing for this use. If green tea increases metabolism at all, the effect is extremely small. ^29-30 One study conducted in Thailand reported weight-loss benefits with green tea, ⁴⁵ as did a second study of oolong tea enriched with green tea extracts. ²⁴ However, a Dutch study failed to find green tea helpful for preventing weight regain after weight loss. ⁴⁶ In another study, use of green tea failed to produce significant weight loss in overweight women with polycystic ovary syndrome . ³¹ Green tea extract enriched with catechins has done somewhat better, enhancing weight loss in one substantial, but flawed trial. ⁴² However, a study in overweight Japanese children did not support the effectiveness of green tea catechins for weight reduction. ⁴⁷ Similar results were obtained in another placebo-controlled trial involving 78 overweight women after 12 weeks of treatment. ⁴⁹
One preliminary study, available only in abstract form, found some evidence that green tea cream may be helpful for rosacea . ²⁵ The results of another study weakly hint that green tea extracts taken orally might reduce symptoms of benign prostatic hyperplasia . ³²
One study found that inhaled tea catechins could reduce levels of resistant staph carried in the sputum of disabled seniors. ³³Note : Do not attempt to inhale green tea products.
*

Dosage

Studies weakly suggest that 3 cups of green tea daily might provide protection against cancer.

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Last reviewed August 2013 by EBSCO CAM Review Board

NYU Medical center Double-blind Studies Green Tea's effects on cervical dysplasia

NYU Medical center Double-blind Studies

Green Tea's effects on cervical dysplasia