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