Green Tea Cherry & Rose Sencha – sencha green tea, rose petals, natural flavours Japanese Sencha – green tea Genmaicha –sencha green tea, rice Matcha – 100% green tea Cinnamon Stick – luxury sencha style green tea, cinnamon pieces, rose petals, natural cinnamon flavour Mango Delight – sencha green tea, pineapple, mallow flower, natural flavours
Flowering Tea Balls Four Flower Sunshine Ball – green tea, lily blossom, jasmine, osmanthus, lavender Summer Garden – luxury chinese green tea, amaranth blossom, marigold blossoms
Flavoured Black Teas Monk’s Blend – black tea, calendula petals, sunflower petals, natural flavours · Developed by Tibetan monks to support their life’s desires, especially work they did by hand. Amsterdam Licorice – luxury black tea, luxury rooibos, aniseed, sunflower & calendula petals, natural flavours Ginger Peach – ginger pieces, sunflower & calendula petals, dried papaya, blackberry leaves Pumpkin Pie – black tea, hibiscus, rosehip, almond pieces, rooibos, vanilla pieces, cinnamon, apple pieces, calendula pieces, dried orange pieces After Eight – black tea, peppermint, natural flavours Strawberry Shortcake – black tea, rose petals, apple, coconut, hibiscus, rosehip, daisy white, natural flavours Vanilla Dream – black tea, white chocolate chips, sunflower petals, calendula petals, natural flavours Bluest Blueberry – black tea, cornflower petals, blackberry leaves, natural flavours Apple Crumble – black tea, sundried apple, cinnamon pieces, freeze dried apple, blackberry leaves, natural flavours Leapin’ Lizards Chai – black tea, ginger, cardamom, coriander, cinnamon, cloves, black pepper, daisy white, sunflower, natural flavours
Traditional English Favourites Earl Grey de la Crème – black tea, cornflower petals, natural flavours Traditional Earl Grey – black tea, cornflower petals, natural flavours Irish Breakfast – black tea English Breakfast – black tea Buckingham Garden Party – black tea, green tea, jasmine and cornflower petals Queen Elizabeth – luxury black teas from Sri Lanka and India
Specialty Teas Margaret’s Hope – 100% estate black tea Darjeeling 2nd flush · During the 1930’s, the garden was owned by Mr. Bagdon who lived in London. He visited the garden often and had 2 daughters, one named Margaret. Margaret fell in love with the garden and hoped one day she would have the opportunity to return. Sadly, she fell ill during her visit back to England and died. Soon after her father named the garden Margaret’s Hope in her honour. Toffee Caramel Pu-ehr – luxury pu-erh, butterscotch pieces, natural flavours Lapsang Souchong – smoked black tea Jasmine Dragon Tears –
White Teas Earl Grey de la Crème – white tea, natural flavours Pomegranate – white tea, natural flavours Pai Mu Tan – white tea
· 2 teaspoons matcha green tea · 1 teaspoon water.Some suggested optional ingredientsWitch Hazel (for oily skin) Honey (for hydrating) Rose water (for sensitive skin) Egg yolk (for nourishing) Egg white (for skin firming) Mix the matcha with water to make a paste. Add 1 teaspoon of any optional ingredients if you like. Spread the mixture onto the face for 10 minutes. Then wash off with warm water. Your skin will feel soft and refreshed! If you have sensitive skin please test the mask on the inside of your wrist first for any irritation or allergic reaction.
Skin Care One word describes the main advantage green tea can provide for skin: anti-aging. Using green tea externally can have a youthful effect on the skin for two reasons: One is that since green tea is a powerful antioxidant, it protects against free radical damage to the skin. Free radicals cause oxidative damage, which promotes aging. Secondly, green tea increases the effectiveness of sunscreen. It protects against photo-aging and photo-damage caused by ultraviolet rays, and also brings down inflammation caused by sun damage. Inflammation causes aging of the body systemically because it results from exposure to UV radiation, which in turn creates free radicals and oxidative damage, which decreases immune function and ages the skin. In fact, studies performed at The Skin Study Center at the University Hospitals of Cleveland and Case Western Reserve University have found that topically applied green tea decreases the direct effects of sunburn.
Matcha Powdered Green Tea Cupcakes 1/2 sheet pan / 350 degree oven 1 cup (2 sticks) unsalted butter, room temperature 2 cups sugar 2 large eggs 2 large egg yolks 3 cups all-purpose flour 2 teaspoons baking powder 1/8 teaspoon salt 1 cup milk 2 tablespoons matcha 1. Prepare sheet pan by rubbing with butter, covering with parchment, rubbing with more butter, and dusting with flour. 2. Beat butter on high until soft, about 30 seconds. 3. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes. 4. Add eggs/egg yolks one at a time, beat for 30 seconds between each. 5. Whisk together flour, baking powder, and salt in a bowl. Add to batter and mix to combine. 6. Mix matcha in with the milk. Add to the batter and mix until combine. 7. Pour into prepared 1/2 sheet pan and smooth flat. 8. Bake for 22-25 minutes until a cake tester comes out clean. Matcha Buttercream Frosting 1 stick butter, room temperature 2 tablespoons half and half or light cream 1 tablespoon matcha powder 3 cups powdered sugar, sifted 1. Mix matcha in with the light cream to make a paste. 2. Beat butter briefly, scrape bowl. 3. Add the sifted powdered sugar and matcha paste. Beat until smooth.
1 teaspoon (or to taste) matcha 3 teaspoon sugar or 1 tsp honey 1/3 cup hot (not boiling) water 2/3 cup warm milk
Put matcha into matcha bowl or teapot, add hot water & then sugar or honey. Stir to dissolve**, preferably with matcha whisk. Pour matcha mix into a cup, & top with warm milk. It may dissolve easier if you add a little water to matcha first to make a paste & then add the remainder of hot water "Iced" Matcha Latte
1 teaspoon (or to taste) matcha 3 teaspoon sugar or 1 tsp honey 1/2 cup hot (not boiling) water 1/2 cup of cold milk 1 cup of ice cubes
Put matcha into matcha bowl or teapot, add hot water & then sugar or honey. Stir to dissolve matcha preferably with matcha whisk. Pour matcha mix into a tall glass with ice and then fill the glass with milk
Matcha Green Sparkler
2 teaspoons green tea powder (Matcha) 4 cups warm water 3 cups ginger ale 1 teaspoon honey 2 cups ice cubes 6 fresh mint leaves (optional) or lemon slices (to garnish) (optional)
Stir Matcha green tea powder in 4 cups of warm water. Mix warm tea mixture and honey together. Then mix in ginger ale and ice. If desired, garnish with delicious toppings. Matcha Smoothie 1 teaspoon matcha green tea powder (no substitutions) 2 teaspoons hot water 1 cup skim milk 1 ripe banana 1 tablespoon honey 3-4 ice cubes Dissolve Matcha Powder in hot water. In a blender, combine all the ingredients and blend until smooth.
Matcha (Green Tea) Shortbread Cookies · 2 cups bleached all purpose flour · 1-2 tablespoon matcha · ½ teaspoon salt · 1 cup butter (unsalted at room temperature — See Note) · ½ cup powdered sugar (more if your tea is very intense) 1. Sift the flour, powdered tea and salt into a bowl. 2. In a mixer bowl, beat butter and powdered sugar until fluffy. 3. Add flour mixture to mixer bowl and mix slowly until dough just comes together. 4. Pull dough together carefully in a log, approximately 2 inches in diameter. 5. Wrap dough log and place in freezer for 30 minutes or until dough has firmed to the touch. 6. Slice dough into 1/4 inch rounds and place on a parchment or Silpat lined cookie sheet, approximately 1 inch apart. 7. Bake in a preheated 325 degree F oven for 16 to 18 minutes (or until the cookies are just starting to turn golden around the edges), turning the pan halfway through the baking time. 8. Remove cookies immediately from the cookie sheet and cool on a wire rack. 9. Store in an airtight container or wrap well and freeze. 10. The well-chilled cookie dough can also be rolled out and cut into desired shapes before baking. NOTE -- don't use the microwave to soften the butter, room temperature butter is the correct consistency for this recipe.
What is Matcha? Matcha is the vibrant green powdered tea used in traditional Japanese tea ceremonies. It is made from the leaves of shade grown tea trees. When the leaves are harvested they are steamed, dried and then further processed to remove the veins, stems and impurities. Only about 10% of the original harvest remains, and this is called the "tencha". The tencha is then ground to a fine powder often in a stone mill. It takes about one hour to produce an ounce of matcha, because grinding any faster would result in a burnt tasting tea. Today the highest grades of matcha usually remain in Japan for use in their tea ceremonies and the price can be as high as $100 an ounce. The majority of matcha available in the general market today is now ground by sophisticated machines, which make it affordable to the average tea drinker. Regardless of the grinding technique used, the production of matcha requires a great deal of hand labour, skill and time. Matcha & Health The health benefits of matcha tea exceed those of green tea because when you drink matcha you ingest the whole leaf, not just the brewed water. One glass of matcha is the equivalent of 10 glasses of green tea in terms of its nutritional value and antioxidant content. Absorption is key. When tea bags or loose teas are steeped, only 5% to 10% of the nutrients naturally found in tea end up in the cup because most of the nutrients are not water-soluble - the minerals, fibres, vitamins, and antioxidants end up thrown out with the tea leaves. With matcha the whole tea leaf is ground into a fine powder and consumed entirely so you get 100% of the nutrients from the leaves.
Matcha is Exponentially Higher in Antioxidants than Blueberries and Spinach Green teas contain a high amount of antioxidants, chemical compounds known to forestall aging. Antioxidants are found in many fruits and vegetables – even chocolate. A testing method known as ORAC – short for oxygen radical absorbance capacity, evaluates the antioxidant levels found in food. Matcha green tea is exponentially higher than other foods known for their high antioxidants levels such as blueberries and spinach.
Preparing Matcha (Japanese Powdered Green Tea)
Matcha, powdered green tea, is the centerpiece of the Japanese tea ceremony. However, it is enjoying a wide popularity at the moment because of its rich, intense flavour and its high concentration of antioxidants and vitamins. To prepare matcha in a traditional manner, one needs a bowl and a bamboo whisk (chasen). The bamboo whisk is an important part, as the fine bamboo strands help to dissolve the matcha into the water while creating a pleasant, light froth. A regular metal whisk is not fine enough to dissolve the matcha properly. · 1 teaspoon matcha green tea powder (per serving) · 2 ounces boiling water (per serving) 1. Bring freshly drawn, cold water to a boil in a kettle. 2. When water is at a gentle boil, remove from heat. 3. Pour water into tea bowl to warm. At this point, you may soften the whisk in the water. When done, pour out the water. 4. Wipe bowl with clean, dry cloth. 5. Add 1 tsp (3g) of matcha to the bowl. 6. Allow water to cool to approximately 120 - 140°F. 7. Pour 2 oz. of water into the tea bowl. 8. Whisk the matcha thoroughly and briskly in a back and forth motion until the powder is dissolved. This will take about 1-2 minutes.
Having afternoon tea has been a fashionable social event in London for over 150 years. Tea is undoubtedly the British national drink and having afternoon tea is an important part of English life. Having tea in the glamorous and luxurious surroundings of a grand hotel is an indulgence for the extravagant traveller and the Londoner alike. The London Grand Hotel Tea is something for connoisseurs. Since the late 1880s grand hotels have been offering afternoon tea to their guests in style. Having afternoon tea at the Ritz or the Savoy became the hallmark of elegance. Afternoon tea continued to be very fashionable throughout the Edwardian period (1901-1910). By 1910, when the Argentinean Tango arrived, the London grand hotels began to host tea dances. By the early 1920s, the tea dance became so popular that it continued to be an important social event until World War II. Some of London's grand hotels such as the Savoy and the Waldorf Astoria on Aldwych have kept the tradition and still offer tea dances.
The History of Afternoon Tea
In 1662, Catherine of Braganza of Portugal married Charles II of the English House of Stuart. It was Catherine of Braganza who made tea the official court beverage in the 1660's. At this time tea was a rare luxury good because it was highly taxed, expensive and scarce. It was the famed English East India Company that formally introduced tea to England in the 1600s. The East India Trading Company, which had a monopoly on China tea, presented Charles II with small gifts of tea for Catherine in 1664 and 1666 in an attempt to please him. The British tradition of afternoon tea is said to have started with Anna, the 7th Duchess of Bedford in the early 1840s. In the 19th century dinner was not served until 8.30 or 9.00 pm in the evening and the Duchess who always was hungry by mid-afternoon decided to ask her staff to serve bread, butter, cakes, biscuits and tea. Soon it became a fashionable pastime of the upper classes to have afternoon tea. The 19th century then saw the opening of tea houses such as Lyon's in London and the popularization of tea in America through Sir Thomas J. Lipton in 1890 who owned tea estates in Ceylon.
Rules, Etiquette and Dress Code
Afternoon tea first became fashionable in the 1840s, 200 years after the first tea was brought from China. In the 19th century, having afternoon tea was a graceful event, which was governed by a complex set of rules and etiquette. Tea-drinking prompted silversmiths and linen manufacturers to produce appropriate table ware and even the tea gown was invented. The dress code for traditional afternoon tea is still smart. Ladies don't have to wear dresses, hats and gloves anymore, but gentlemen are required to wear a jacket and tie in most places. At Claridge's gentlemen are advised to ask in the men's cloakroom for a tie. Afternoon tea is served at approximately four o'clock. However, London grand hotels, generally serve tea from 3.30 to 5 pm. In most places an advance booking is advisable, if not necessary. For instance, for the Ritz Hotel we recommendto make a booking for afternoon tea several weeks in advance in order to avoid disappointment.
Introduction Although much remains to be learned about the health benefits of tea, it is considered a good choice for at least some of the 6 to 8 cups or glasses of fluids recommended daily. The best teas are those brewed from loose leaves, as they have the most antioxidant power. Iced teas can provide as much antioxidant power as hot teas.
What Makes Tea Healthy? Polyphenols: Occur naturally in various foods, including tea and have antioxidant properties that protect and improve overall health and wellness. Flavonoids: Are a subdivision of the polyphenol group and like polyphenols act as antioxidants in the body, which have been linked to numerous health benefits. Antioxidants: Are molecules that slow down or prevent oxidation of chemicals, which includes protecting the body from free radicals, which can cause health concerns such as cancer. Catechins: The largest source of catechins, which can be delivered to the human body through a food source, is tea. Catechins have recently been linked to many health benefits including reducing the risk of heart failure, stroke, cancer and diabetes. (EGCG)-epigallocatechin-3-gallate: A type of catechin abundant in tea, which is thought to aid in the prevention and treatment of many diseases.
Green Tea Green Tea contains chemicals called polyphenols, which give tea its antioxidant properties. Studies have shown that Green Tea helps lower cholesterol, prevents blood clots, burns calories, strengthens the immune system and may prevent and reduce the severity of arthritis. Matcha powdered Green Tea is praised for being rich in naturally occurring catechins including EGCG, which are believed to help protect against cancer, help prevent cardiovascular disease and help reduce harmful cholesterol in the blood. Since you are ingesting the whole Green Tea leaf when consuming Matcha, you are receiving the full health benefits that tea has to offer. Matcha is said to have 10X more antioxidants per serving than regular Green Tea, 9X the beta carotene of spinach, is 100X stronger than Vitamin C and is 25X stronger than Vitamin E. Matcha is rich in polyphenols and catechins, including EGCG, which are believed to protect against cancer, aid in the prevention of cardiovascular disease, help slow the aging process, help reduce harmful cholesterol in the blood, help reduce high blood pressure, and help stabilize blood sugar levels. When consumed regularly, Matcha also boosts your metabolic rate by 35-40% thus assisting in weight loss efforts. Although it may sound contradictory, the amino acid l-theanine found in Matcha increases mental alertness while at the same time leaving drinkers in a calm and relaxed state. Matcha is the fastest growing health drink today because of its high antioxidant count and numerous health benefits. To get the most out of this incredible Green Tea, make Matcha part of your daily routine by adding it to smoothies, yogurt, baking, shakes and of course traditionally prepared.
Black Tea Research shows that Black Tea has a medicinal action that helps fight off tooth decay, sharpens concentration, lowers cholesterol, improves circulation, and has a therapeutic effect on gastric and intestinal illnesses because of its tannins which decrease intestinal activity.
Rooibos According to studies conducted in South Africa and Japan, Rooibos has been shown to aid in health problems such as insomnia, irritability, and hypertension. Studies also show that Rooibos relieves anti-spasmodic agents which can relieve stomach cramping and colic in infants. Rooibos is naturally caffeine free. Blends Blends are infusions made with herbs, flowers, roots, spices or other parts of plants. Since herbal infusions do not contain tea leaves, they are therefore caffeine free. Some view herbal products as natural remedies for the treatment of varied disorders and illnesses. Self-prescribed herbal preparations are widely used for a whole host of common conditions including insomnia, arthritis, colds, coughs, ulcers, allergies, constipation, infections, high blood pressure, intestinal disorders, headaches, fever, anemia, weakness, aging, stress, nervousness, and indigestion.
Cancer Introduction: While research is always being done on causes and risk factors for cancer, many studies are finding that diet plays a key role in its prevention. Along with overall health and wellness, researchers are suggesting that tea consumption could reduce the risk of some types of cancer. It is now believed that flavonoids, which are naturally occurring in tea, may help prevent or delay the formation of tumours as well as help maintain normal cell growth. Flavonoids are also believed to protect cells from damage caused by free radicals and other carcinogens and help the body rid itself of these carcinogens by acting as antioxidants. Polyphenols, which are also naturally occurring in tea, have been found to protect animals from skin, lung, liver, colon and other gastrointestinal cancers. Scientists suggest that tea appears to prevent cancer causing chemicals from damaging cells, slows the growth rate of precancerous cells and helps the body to naturally kill precancerous and cancerous cells. While the evidence supporting tea as a positive contributor to cancer health is growing it is not yet definitive and more research needs to be conducted in this area. Tea Association of Canada, 2007 General Knowledge: To get the most health and wellness benefits from tea, research has shown that the length of time you let your tea brew is essential in reaping the rewards that tea has to offer the body. It has been suggested by the scientists at the Rowett Research Institute in Aberdeen that the concentration of antioxidants, which destroy damaging free radicals that are linked to causing cancer and heart disease, are at their peak after five minutes of brewing. Times Online, May 27, 2007 Reduction of Oxidative Damage: Oxidative DNA Damage is one of the contributing factors in cancer development and cardiovascular disease. In a study conducted by the University of Arizona and the Arizona Cancer Center and published in the Journal of Nutrition, scientists looked at the consumption of decaffeinated tea vs. water in 143 heavy smokers. At the conclusion of the study they found that the participants who drank four 8oz cups of green tea every day for four months lowered their levels of 8-OHdG, which is an indicator of Oxidative DNA Damage, by 31%. Those who consumed four 8oz glasses of water or black tea during the duration of the study did not have a significant drop. (Smokers were chosen in this study because cigarette smoking causes high levels of Oxidative DNA Damage, thus making changes easy to detect). Tea Association of Canada, 2007 Ovarian Cancer: In a study published in the Archives of Internal Medicine in 2005, researchers looked at 61,057 Swedish women between the ages of 40 and 76, and found that those who drank tea had a lower risk of ovarian cancer than those who did not drink tea. During the 15 year follow up as part of the study; it was found that the women who drank two or more cups of tea per day had a 46% lower risk of ovarian cancer than the non-tea drinkers. Furthermore, it was found that with each additional cup of tea consumed daily there was an 18% decreased risk of ovarian cancer. Tea Association of Canada, 2007 Lung Cancer: In a 2001 study published in the journal Epidemiology where the consumption of green tea was examined in relation to lung cancer, it was shown that the risk for lung cancer decreased as consumption of tea increased. It should be noted however that decreased risk only occurred in non-smokers. Tea Association of Canada, 2007 Breast Cancer: In regards to breast cancer health, a study published in the International Journal of Cancer in 2003, concluded that women who drank green tea had a significantly reduced risk of breast cancer than women who were non-tea drinkers. Similarly to the findings in relation to ovarian cancer, it was found that the risk of breast cancer decreased when higher amounts of green tea were consumed. Tea Association of Canada, 2007 A study published in the Journal of Cancer Biology and Therapy in 2007 found that green tea has antitumor effects in breast cancer cells. According to this study green tea can inhibit the invading capacity of breast cancer cells. Uniformed Services University of the Health Sciences (USU) Colon Cancer: In 2002 a study published in Public Health Nutrition found that participants who consumed one to two cups of tea per day had a 42% reduced risk of colon cancer compared to non-tea drinkers. Furthermore, the researchers found that men who drank one and a half cups of tea daily had a 70% lower risk of colon cancer. Tea Association of Canada, 2007 According to research presented at the Sixth International Conference on Frontiers in Cancer Prevention, a standardized green tea polyphenol (Polyphenon E) limits the growth of colorectal tumors in rats treated with a substance that causes the cancer. In the study, rats were injected with a chemical known to produce colorectal tumors and were fed a high fat Western-style diet for 34 weeks. The group of rats that received the Polyphenon E got the equivalent of four to six cups of green tea daily. In the control group, 67% of rats developed malignant tumors while only 27% of the treated group had malignant tumors. It was found that tea Polyphenols decreased the number of malignant tumors per rat by 80% compared to the control group. When evaluating blood and colon tissue samples they found a “considerable amount of tea Polyphenols in those samples in treated animals, and those levels of tea Polyphenols, were comparable to the human situation after ingestion of tea leaves or tea beverage”. Polyphenon E decreased the total number or tumors per rat and decreased tumor size compared to control rats. Skin Cancer: New research from the Journal of the American Academy of Dermatology now suggests that drinking tea may lower the risk of developing two of the most common forms of skin cancer, squamous cell and basal cell carcinoma. The study of 2,200 adults revealed that regular tea drinkers, those who have one or more cups per day, were 20-30% less likely to develop the two most common forms of skin cancer than non-tea drinkers. Furthermore, the study revealed that the participants who had been drinking tea for decades and those who drank at least two cups of tea per day had an even lower risk of developing skin cancer. Showing that the more tea you drink over an extended period of time the lower your risk of developing these two types of skin cancer. It should be noted however that the study didn’t find a lower risk of skin cancer in participants who had multiple and painful sunburns in the past. The study ultimately reveals that the antioxidant properties of tea may limit the damage of the sun’s UV rays, thus lowering the risk of skin cancer. MSNBC, May 4, 2007 Another study in 2007 published in the European Journal of Cancer Prevention suggests that consuming at least two cups of tea per day could lower the risk of developing skin cancer by up to 65%, but warn that sunscreen still needs to be applied and that more research in this area is needed. Any type of tea whether it is green tea, black tea, white tea or oolong served either hot or iced have the same health and wellness benefits. BBC News, April, 2007
Weight Loss Introduction: Health Canada’s Natural Health Products Directorate (NHPD) recently announced the approval of tea as an effective tool for weight loss and weight management along with a healthy diet and regular exercise. Along with the many health benefits that come along with drinking tea, it can now be said that tea safely and effectively aids in weight loss efforts. Green Tea and Weight Loss: In a study published in the American Journal of Clinical Nutrition researchers found that green tea extract can increase both metabolism and fat oxidation (fat burning) which leads to weight loss. American Chronicle, May 31, 2007 A study published in the Journal of Nutrition suggests that tea may not only boost exercise induced weight loss, but that fat from the midsection may be lost first. The study followed 132 obese adults who consumed a calorie based diet and exercised for 180 minutes per week. They also drank a daily beverage which contained 39mg of caffeine, one group consuming Green Tea that had 625mg of naturally occurring catechins. After a 12 week period, the participants who consumed the Green Tea had a greater weight loss, 4.4 pounds compared to approximately 2 pounds in the control group. The Green Tea drinkers also had larger declines in total abdominal fat, subcutaneous abdominal fat and triglycerides. Journal of Nutrition, February, 2009 Oolong Tea and Weight Loss: Although it is widely believed that the caffeine content in tea is what increases metabolism, studies have shown that other aspects of tea’s make up are responsible for weight loss. In 2001 the US Agriculture Research Services’ Diet and Human Laboratory examined the connection between the consumption of oolong tea and energy expenditure (EE), which is one of two main components in reducing food related body weight, the second being inhibiting the absorption of nutrients such as fat and carbohydrates. Preliminary studies suggest that oolong tea may absorb and block nutrients such as fat and carbohydrates, although more studies are needed in this area. After consuming oolong tea energy expenditure (EE) in the participants increased by 3%. This study also found that the participants who consumed full strength oolong tea burned an average of 67 more calories per day. Furthermore, participants also increased fat oxidation by 12% compared to those who strictly consumed caffeinated water. The Journal of Nutrition, 2001 A Japanese study, conducted in 2003, concluded that consuming oolong tea expended more energy (EE) than drinking green tea or water. This study also concluded that the polymerized polyphenols present in tea, with the highest levels in oolong tea, are the main link to burning fat. Thus showing that oolong tea increases EE levels and helps to reduce and maintain weight in a natural and healthy way. The Journal of Medical Investigation, 2003 Since tea is an all natural and healthy food choice you can rest assured that drinking tea is a safe way to help in your weight loss efforts.
Cardiovascular Health Introduction: According to the Heart and Stroke Foundation of Canada, heart disease and stroke are the leading cause of death in Canada with 80% of Canadians having at least one risk factor for cardiovascular disease and 1 in 10 Canadians having three or more risk factors. Along with a healthy diet and active lifestyle, drinking tea is proven to help to maintain and support cardiovascular health according to Health Canada’s Natural Health Products Directorate. Thus your overall heart health and wellness can be supported by consuming all types of tea and living a healthy lifestyle. Heart Attack: The public health nutritionists at King’s College London examined the benefits of drinking tea and concluded that consuming between three and four cups per day may reduce the risk of suffering a heart attack. Harvard Medical School scientists have also concluded that drinking tea can reduce the risk of stroke and heart failure. Times Online, May 27, 2007 In 2001 the American Journal of Epidemiology published a study that found that people who drink three cups of tea per day decreased their chance of a heart attack by 11%. Tea Association of Canada, 2007 Not only has tea been shown to lower the risk of having a heart attack, it also improves the likelihood of survival after inflicting a heart attack. Published in Circulation, researchers at Harvard found that participants who drank more than 14 cups of tea weekly had a 44% reduced death rate compared to non-tea drinkers, and those that consumed less than 14 cups of tea per week had a 28% reduced death rate. They also concluded that people who consumed tea during the year prior to their heart attack recovered better in the next three to four years than non-tea drinkers. Tea Association of Canada, 2007 Cholesterol: According to the Journal of Nutrition, drinking five servings of black tea daily reduces “bad” LDL cholesterol by 11.1% and total cholesterol by 6.5% in adults who are mildly hypercholesterolemic. They also found that levels of Apolipoprotein B (ApoB) decreased by 5% and levels of Lipoprotein (a) [Lp(a)] decreased by 16.4%. Tea Association of Canada, 2007 In a study published in the Archives of Internal Medicine in 2003 it was shown that green tea has a similar cholesterol lowering effect in participants with mildly elevated cholesterol levels. “Bad” or LDL cholesterol was reduced by 16.4% and total cholesterol dropped 11.3% in participants that received green tea extract. Tea Association of Canada, 2007 Recent studies have also shown that drinking tea and subsequently ingesting its flavonoids can have a significant cholesterol lowering effect for those at risk for coronary disease. Having high blood cholesterol gives you a higher risk for developing heart disease or having a stroke, so keeping your cholesterol at a healthy level is important. Tea Association of Canada, 2007 Cardiovascular Disease: Population studies around the world have concluded that drinking tea regularly is correlated to a reduced risk of cardiovascular disease. The European Journal of Clinical Nutrition examined the link between dietary flavonoids (found in food) and death from heart disease. They found that people who were in the top third of dietary flavonoid intake reduced their risk of death from coronary heart disease by 20%, compared to those in the bottom third of flavonoid intake. Since tea is a major source of flavonoids, which act as antioxidants, it provides an easy and delicious way to receive your flavonoid intake. It is important to note that both green and black tea have been shown to have benefits for your cardiovascular wellness. Tea Association of Canada, 2007 In a 2006 issue of the Journal of the American Medical Association, Japanese researchers followed, for up to 11 years, 40,530 adults between the ages of 40 and 79 with no major disease. They ultimately found that people who consumed five or more cups of green tea daily had a 26% lower risk of death caused by cardiovascular disease than people who consumed less than one cup of tea per day. Tea Association of Canada, 2007 Hypertension (High Blood Pressure): According to the Heart and Stroke Foundation of Canada, hypertension, also known as high blood pressure, affects one in five Canadians and is the primary risk factor for heart disease. According to research published in the Archives of Internal Medicine in 2004, drinking moderate strength tea regularly, particularly green tea or oolong tea may prevent the development of hypertension. The participants, who drank at least 120 ml of tea daily for at least a year, decreased their risk of hypertension by 46%. Tea Association of Canada, July, 2004. Endothelial Function: Endothelial function, which refers to the working of the inner lining of blood vessels, is an essential part of maintaining heart health. Scientific research published in the Journal of Cardiology now suggests that consuming black tea may help reduce the risk of heart disease by improving endothelial function. Patients with coronary heart disease were given black tea, and scientists found that their endothelial and blood vessel function was restored to levels similar to those of healthy hearts. Another study published in Circulation in 2001 found that drinking two cups of black tea daily improved blood vessel function in both the short and long term wellness of participants, while drinking water had no effect. Tea Association of Canada, 2007
Arthritis Rheumatoid Arthritis: A recent study published in the Proceedings of the National Academy of Sciences suggests that the antioxidants, which are naturally occurring in green tea, may prevent and reduce the severity of rheumatoid arthritis. Another study presented at the 2007 Experimental Biology Meeting in Washington, D.C., suggests that the compound epigallocatechin-3-gallate, also known as EGCG, which is found in green tea, may be responsible for decreasing inflammation and joint damage in people suffering from rheumatoid arthritis by inhibiting the production of various molecules in the immune system. Researchers also found that EGCG helps the connective tissue of rheumatoid arthritis patients become less inflamed. While more research in this area is needed, the preliminary findings are exciting for those inflicted with this debilitating disease. Science Daily, April, 2007 Inflammation has long been a known cause of arthritis, and it is now believed that it may also be the cause of other diseases such as cancer, heart disease and obesity. Science has shown that the enzymes cyclooxygenase-1 (COX-1) and 2 (COX-2) cause inflammation that leads to arthritis. Research has also shown that COX-2 enzymes cause more inflammation when consuming more omega-6 fatty acids. Foods that contain omega-6 fatty acids include corn, sunflower and soybean oils, fried foods, margarine etc. In order to prevent further inflammation it is recommended that you consume healthy foods such fruit, vegetables and tea. Many plant-based foods contain antioxidants and phytochemicals, which decrease COX-2 activity. Arthritis Today, November-December 2007
Bones Bones: Public health nutritionists at King’s College London examined the health and wellness benefits of drinking tea and concluded that consuming between three and four cups per day can strengthen bones. Times Online, May 27, 2007 While it has been suggested that consuming a large amount of caffeine can lead to reduced bone mineral density (BMD), researchers have found that drinking tea does not negatively affect BMD and may in fact contribute to maintaining bone health. In a study published in the American Journal of Clinical Nutrition researchers found that older women who consumed three or more cups of tea per day had a higher bone mineral density than non-tea drinkers. Another study concluded that in adults 30 and older regular tea consumption, especially for more than 10 years, resulted in beneficial effect on BMD. Tea Association of Canada, 2007 A study published in The American Journal of Clinical Nutrition found that elderly women who were regular tea drinkers had a higher bone density in their hips and less bone loss than non-tea drinking women. This study did take into consideration smoking history, the use of calcium supplements and other variables, but found that these did not seem to affect the relationship between tea and bone density. For tea that may help protect your bone structure and prevent bone loss click here. WebMD, 2007.
Bladder Bladder Inflammation: In a recent study conducted by the University of Pittsburg School of Medicine researchers found that catechins, which are naturally occurring in green tea, help to protect both normal and cancerous bladder cells from becoming inflamed when the cells were exposed to hydrogen peroxide, which would normally damage or kill the cells. While more studies in this area are needed it has been suggested that green tea may be a treatment option for a multitude of bladder conditions according to Dr. Michael B. Chancellor, professor of urology and gynecology. Science Daily, May 21, 2007
Teeth The public health nutritionists at King’s College London examined the health and wellness benefits of drinking tea and concluded that consuming between three and four cups per day can protect against tooth decay. Times Online, May 27, 2007 Other studies have shown that tea may help to strengthen teeth and since fluoride is naturally occurring in tea, it can also protect tooth enamel. The flavonoids present in tea are believed by many to protect the teeth from oral bacteria, which can form plaque. To help keep the dentist away with tea click here. Tea Association of Canada, 2007
Kidney Kidney Stones: A recent study that followed 81,093 older women for eight years found that the participants who had no previous history of kidney stones reduced their risk of developing the condition by 8% for each 8oz cup of tea they drank daily. A similar study that followed 45, 289 men also found that drinking tea was connected to a reduced risk of developing kidney stones. In these participants, the risk decreased by 14% for each 8oz serving of tea per day. To help keep your health and wellness at its best with tea click here. Tea Association of Canada, 2007
Immune System Immune System: Researchers from Harvard University and Bringham and Women’s Hospital both published studies, which concluded that tea may help the immune system fight infection, bacteria, viruses and fungi, due to an amino acid called theanine, which is naturally occurring in tea. In other studies examining the link between black tea and the immune system, researchers found that the immune cells in participants’ produced two to four times more interferon, which helps to strengthen or improve immune response, when they consumed five cups of black tea per day for two to four weeks. These scientists believe that their findings suggest that black tea may help the immune system resist viral and bacterial infections. For black tea that can aid in your health and wellness click here. Tea Association of Canada, 2007
The Brain Memory: A recent study published in The Journal of Neuroscience suggests that epicatechin, which is an antioxidant called a flavonol that is naturally occurring in tea may help to boost memory. The study concluded that epicatechin may help with spatial memory particularly in conjunction with exercise. For tea that may help boost your memory click here. CBS News, May 30, 2007 Cognitive Impairment in Older Adults: A recent study published in the American Journal of Clinical Nutrition examines the link between the consumption of Green Tea and cognitive function in the elderly. In Japan, 1,003 participants over the age of 70 were asked questions regarding their consumption of Green Tea, Black Tea, Oolong Tea, coffee, soda, vegetable juice and alcohol. Social factors, smoking, demographics and physical health were also taken into consideration for this study. Perhaps not surprisingly, the results of these interviews showed a higher Green Tea consumption than is generally seen in North America. The study ultimately concluded that the participants who consumed Green Tea more frequently had a decreased prevalence of cognitive impairment. Thus, higher Green Tea consumption is related to a lower prevalence of cognitive impairment. While it is not clear why Green Tea has this effect on humans, researchers believe it is linked to the levels of polyphenols, particularly EGCG, that protect the brain from damage linked to neurological disorders. To start protecting your brain with Green Tea, click here. The Journal of the American Botanical Council, Number 73, 2007 Alzheimer’s, Parkinson’s and Other Neurodegenerative Disorders: New scientific research suggests that drinking tea may lower the risk of developing neurodegenerative disorders such as dementia, Alzheimer’s and Parkinson’s disease. Researchers have found that tea may help maintain and improve brain health both directly and indirectly. Tea directly impacts brain health by maintaining brain cell function and assisting in the repair of damaged cells. Tea may be indirectly helping the brain by reducing the risk of developing other disorders such as inflammation, high cholesterol and diabetes, which increase the risk of dementia. The Researchers have attributed improved brain health with the flavonoid polyphenols present in tea. Tea Association of Canada, 2007
Focusing the Mind:
Research by the City College of the City University of New York, found that theanine from tea actively alters the attention networks of the brain. The amino acid theanine, which is almost exclusively found in tea, affects the brain’s neurotransmitters and increases alpha brain-wave activity. This alpha brain rhythm is known to induce a calmer, yet more alert state of mind. Human subjects were given either theanine or a placebo and were asked to complete various attention-related computerized tasks. The results showed that the subjects who consumed theanine, showed great improvements in their tests. It was also found that brain activity in their cortical regions, which are responsible for attention function, were enhanced. Further, this research found that theanine is more effective in combination with caffeine at calming the mind, and improving attention. For tea that will help calm you mind and improve attention click here. Tea Association of Canada, 2007 Antioxidants Antioxidant Status: Evidence published in the European Journal of Clinical Nutrition concluded that consuming between one and six cups of black tea per day resulted in improved antioxidant status, which is beneficial to overall health and wellness. Similarly, green tea was found to improve antioxidative status as well as protect against oxidative damage according to a published study in the Journal of Nutritional Biochemistry. To increase your antioxidant status with tea click here. Tea Association of Canada, 2007
A Healthy Diet Tea is the most consumed beverage in the world after water and for good reason, not only is it delicious but it is also very healthy as it is full of antioxidants, flavonoids, catechins, fluoride and other naturally occurring substances which increase the bodies overall health and wellness. Published in the Journal of American Clinical Nutrition, The Daily Healthy Beverage Guidelines state that after water, unsweetened tea is the healthiest beverage choice for people to consume up to 8 servings of daily. To integrate tea into a healthy diet click here. Tea Association of Canada, 2007 Low Mortality Rate Green Tea and Low Mortality: A study published in the Journal of the American Medical Association found that regular green tea drinkers had a lower mortality rate. The study followed 40,530 Japanese adults between the ages of 40-79 that had no previous history of stroke, heart disease or cancer and found that participants who drank five or more cups of tea per day had a 16% lower risk of mortality from all causes and a 26% lower risk of death from cardiovascular disease than those who consumed less than one cup of tea per day. Tea Association of Canada, 2007
Ah. The Henley Teapot. The Rolls-Royce of teapots. Just one of the many that my company carries. And. Ahhhh.....Snow Cap Green Tea. Wedges of oranges and Italian meringue flavour this sweet and spicy green tea. This tea may be used repeatedly - 3-4 times. Steep 1 tsp. of loose tea for 2-3 minutes and then enjoy a taste of enchantment. How do you like my company's new postcard?
Tea is the second most consumed beverage in the world! (After water) It is refined, healthy and very, very popular. Customers are literally begging for opportunities to buy tea and participate in tea related activities. Are you ready to take their cash? Discover how you can quickly and easily start a tea business custom designed for your personal goals, dreams and lifestyle.
Do you recognize the 5 early SUCCESS signs of an industry about to BOOM?
1. Baby Boomers (76 million of them) believe tea offers a path to health, disease prevention and stress reduction.Pick up any magazine, newspaper or journal in the last 4 years and you are bound to see an article on tea and the tea business. Why should you own a tea business? Because the media is doing your advertising for you!
2. People are looking to re-connect. A tea business offers incredible history steeped in tradition. Forget the cell phone and email, people are fed up and are looking for ways to re-connect with friends and family. Tea promotes healthy communication amongst friends.
3. In 2010 tea sales are projected to be over 10 billion dollars!!!Remember the coffee boom of the 80s and 90s before Starbucks was king? Don’t you wish you had seen that trend BEFORE it hit? In the late 1980s tea business sales were under 1 billion dollars annually, today the sky is the limit. Not convinced? Check out your local coffee shop or grocery store, the managers know that tea is growing in popularity and sales. Just look at the increased shelf space that tea is now receiving. Tea is a beverage whose time has come! Are you ready to catch the wave before it passes you by?
4. Loose tea offers a HUGE mark up. Tea business professionals know how to purchase and evaluate loose leaf tea for its maximum mark up.
5. Self expression is King! The tea industry is as unique as the leaf itself. People are prospering in every conceivable tea business. From children’s tea parties (run from the comfort of your own home) to home presentations, urban tea nights to communal table meetings, the sky is the limit when it comes to your tea business dreams. If you can dream it you can do it-you just need someone to show you how. That’s where I come in.
A steaming cup of lovely, fragrant black tea over breakfast is the perfect way to start your day. Who says that the British rule in the tea department? Steeped Tea breakfast tea is superb and perfect for "tea time" any time of the day, so enjoy a freshly-brewed pot of this tea for quiet morning contemplation or share it with a friend over conversation and brunch.
I am a Canadian direct sales expert who educates others on the benefits of tea and personal business ownership. I plan entertaining & informative tea events for personal & commercial clients and help others build tea businesses. I am always looking for professionals across Canada to coach and develop. Please contact me today if you are interested in learning more.