Spreading the Health

Touted as the elixir of life these days, only recently have scientific studies analyzed specific benefits of drinking tea. And although none of these experiments have absolutely confirmed the idea of tea as a “cure all” (some studies have mixed results), the following general health benefits related to tea have in fact been recognized for countless years. Tea is used as a(n):

• immune boosting
• disease fighter (including cardiovascular and ovarian, amongst others)
• energy enhancer (caffeine levels vary, but are less than coffee)
• reduction of hypertension (lower stress levels!)

Essentially, heating tea leaves in water helps release the flavanoids (plant-derived antioxidants) that fight heart disease by lowering oxidized low-density lipoprotein (LDL) cholesterol levels. Ancient Chinese texts never mentioned LDL, but they did note that tea helps improve eyesight, aids in digestion, stimulates weight loss, and treats sleeplessness.

Formal studies have generally focused on Camellia sinesis, especially green tea, but oolong, white, and black teas (different forms of the C. sinesis plant) are starting to garner more attention, as is pu-erh which has traditionally been recognized as an alternative medicine especially useful for weight loss.
Heavy green tea drinkers (those who consume more than 2 cups per day) have been found to benefit more than others, as in a recent Swedish study which found that women who drank this amount were 46% less likely of developing ovarian cancer than those who none at all.

Instant and bottled teas have not been shown to have the same effects as freshly brewed teas, presumably because they have lower levels of antioxidants. The bottled liquids also has lower levels of catechins that aren’t able to boost metabolic rates as well as the brewed. And although new studies are being developed every day, I’m going to continue drinking the fresh, good-for-you stuff because it is calorie free and serves up a good dose of something- whether that something is flavor or flavanoids.

Tea ‘Reduces Ovarian Cancer Risk’ - http://news.bbc.co.uk/2/hi/health/4521964.stm.

Heart Attack Patients May Benefit From Drinking Tea - http://www.hms.harvard.edu/news/releases/0502mukamal.html

Above: Tea drinkers Clint and Kelly on a tea escapade at Remedy Teas (http://www.remedyteas.com/) in Seattle, Washington.

Splendid Blended Tea

Lore has it that tea was discovered in 2737 BC when a few dried tea leaves blew into Chinese emperor Shen Nong’s cup of boiled water. From this simple birth the consumption of tea spread throughout China and in 758 AD a Tang Dynasty writer named Yu Lu published Cha Jing (“Tea Bible” or “Tea Classic”), a tome that came to be considered the categorical imperative for everything pertaining to tea.

Demand for tea steepened and drinkers began experimenting by combining the leaf with ginger, spices, flowers, and herbs for medicinal purposes. Beginning in the 8th century, open trade routes brought the Camellia Sinesis plant around the world, although it wasn’t until the 12th century that the plant would be cultivated outside of China.

In Japan, the preparation of green tea would earn an iconoclastic status as an art form, yet the process would not blend any other ingredients with the tea. In other countries, however, tea drinkers began to experiment with local herbs, spices, and even fruits to create custom blends. Indian chai masala featured locally grown black tea with green cardamom, cinnamon, pepper, cloves, and ginger.

Twinings, a prominent English tea company, began replicating a blended tea for Earl Grey, an English diplomat, in the mid-1800s using bergamot oil extracted from the bergamot orange and a mixture of several types of black tea (Ceylon, Darjeeling, Lapsang Souchong, and Chinese). The balance created by its distinct citrus aroma and smoky taste has helped Earl Grey become the best selling blended tea in history.

Contemporary blending focuses on enhancing the taste of a tea, ensuring uniform quality, and even creating mélanges specifically for food-pairing purposes. A custom blend is not difficult to prepare at home as it requires only a patient palate and an adventurous approach; blended creations can include almost any ingredient, including dried pineapple, licorice root, cumin, myrrh, cantaloupe essence, and even ashwaganda (a potent Ayurvedic herb). Pictured above: a custom blend of schizandra berry, amber oolong, and plum essence creates a tangy, tart brew can be found at http://www.remedyteas.com/.

Make Chai, Not War: Chai History and Recipes - http://www.vastuchai.com/history.htm

Display of Affection

Classy and cool, flower display teas are quite possibly the most impressive and entertaining cup of tea your friends and family will ever enjoy.

Inconspicuous because of their compact nature, blooming teas are delicately hand-tied or rolled in mushroom, gumball, watermelon, disk, or pumpkin-like shapes. Ranging from approximately 4-8 cm, the spindly, green tea leaves of each ball conceal a dried floral blossom of either carnation, chrysanthemum, marigold, osmanthus, jasmine, aramanth, lily, or even peacock flowers.

Despite their delicate appearance, these artisan teas are often considered the easiest of all teas to prepare, given the mild varietals used in creating each blend. Young green leaves, sometimes infused with jasmine, perfectly pair with the chosen sweet, dense flower to create an aromatic scent and surprisingly smooth flavor. Once immersed in hot water, individual bouquets will begin to unfold, leaf by leaf, until the entire setting bursts into an eye-catching array of color after a few short minutes.

Display teas should always be prepared in glass so their aesthetic elegance can be fully enjoyed. A wine glass or glass tea pot is generally most appropriate, but even a glass jar can be used in a pinch. However, when using a large pot or jar, extra care should be taken because large amounts of liquid may jostle the hand-made display; pouring and re-steeping may also. Generally, if the tea is being enjoyed directly from a wine glass, the blossom will remain stable and won’t be as likely to shed leaves or petals. (At left, a glass espresso carafe is used to easily strain petal and leaf remnants.) Tea bags, including triangle tea bags, are never recommended as they prevent the blossom from fully opening and inhibit a well-rounded infusion.

Most artisan teas can be steeped as many as five or six times, with each steep requiring more time than the last. The Gui Hai Lily Blossom, pictured here, is a perfect example of the lasting quality of this type of tea. Its initial steep was five minutes and thirty seconds in a 14 oz. glass carafe using water that had not quite reached a boil. Steep two through five were progressively longer; the sixth, and final, steep was 22 minutes.

Because display teas are generally soft in character and not as astringent as some other teas, they will hardly ever acquire any bitterness, even after an extended steep. (I could have let the final steep of the Gui Hai go even longer.) Without the need to monitor infusion time, this hand-crafted tea becomes ideal as a lunch or dinner beverage, as the long-lasting fragrance and flavor through several refreshing infusions will properly accompany any meal. Even in formal dining settings, flower teas offer an elegant alternative to a glass of wine, especially for guests who may have allergies to sulfites in wine or who prefer not to drink.

Whether you are having a dinner party for 1 or 100, the delicate, sweet taste of hand-finished artistic teas will undoubtedly please even the most discerning palette. No matter your company, everyone will enjoy this beautiful and delicious tea.

For fine selections and more information about display teas, visit:
http://www.artisan-tea.com/
http://www.qualiteas.com/features/display_teas.html
http://www.ambrosiateas.com/blooming_teas.html