A Guide to Premium Teas

by Elena Popec 16. June 2010 15:06

Tea is delicious and healthful, but there are so many different kinds it can be difficult to navigate through them to choose the right tea for you. Teas have thousands of different varieties and flavors, and the health benefits vary also among the types of teas.

Blends

Most teas today are blends, because pure tea is rarely ever the same. Oolong tea, for example, will vary from being very close to a black tea, to being very similar to green tea, depending on how long the leaves are left to oxidize. Teas will also vary depending on the weather, climate, where they were grown, altitudes, and so on. There are many factors that can change the flavor of a tea.

Why Blends?

Most teas that are widely available in grocery stores and online stores today are tea blends. A common reason to blend tea is to blend higher with lower quality to price the tea at the higher quality level. But the other main reason to blend teas is to create a new, consistent flavor.

Where Tea Comes From

All teas come from the Camellia sinesis plant, which may be surprising considering that there are thousands of varieties of teas. But depending on where the plant is growing, the altitude, weather, climate, and so on, the plant is affected differently. The processing of the tea leaves also affects the variety and flavor of the tea. The tea plants today are grown to about three feet and then harvested; though in the distant past tea plants would grow to be much, much taller. After the tea leaves are processed they are kept protected from air and sunlight so that they maintain their flavor and aroma.

Tea is produced by over twenty-five different countries in the world today, which of course include the main producers: India, China, Sri Lanka, Japan, and Nepal. There are four main types, or varieties, of tea, and they are: white, black, green, and oolong. But among these there are thousands of varieties. These teas all come from the same plant, surprisingly enough, but they vary based on the different climates and altitudes of where they were grown.

The Different Types

But among the four main types the differences depend also on the processing. Black tea is oxidized more than the other types and has a much higher level of caffeine. White tea is the least fermented of all the types. Green tea is sweet with an almost plant-like taste. Oolong varies between being more like black tea or more like green tea, depending on the process.

Green tea has many health benefits. It’s almost like magic. It helps with reducing inflammation, even with keeping teeth healthy. It can improve heart health and has been shown to help lower cholesterol. It can even help prevent or reverse the effects of Alzheimer’s disease. It can help fight off diseases and help prevent cancer, and it can also help boost your energy and metabolism. Teas are loaded with antioxidants and vitamins and minerals. It’s delicious and healthy. Drink up!

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Health Benefits | Loose Tea

Ayurveda is a Doctrine Of Life, Health, Endurance, and Equilibrium Part 2

by Elena Popec 28. April 2010 15:33

Three doshas

As already mentioned, Ayurveda is also the doctrine of the three doshas - Vata, Pitta and Kapha that can be summarized as temperaments (energies). These doshas affect the five elements - ether, air, fire, water and earth. It is not surprising that the term "dosha" is often translated as "influencing factor". Everyone is characterized by individual structure and individual influence of the five defining elements.

Every organism is built from the same "building blocks". Vata is the energy that provides all the movement in the body and is affected by ether and the air. Pitta is the energy that is responsible for the body's metabolism and determined by fire and water. Water and earth form Kapha - the energy that is responsible for the body shape.

There are all three doshas in every person from birth in varying combinations, they interact and change. The combination of doshas determines the shape of the body and temperament of the person. In every person there are all types of doshas, but typically dominating one of them. Along with the "pure" type there are so-called mixed types with two or even three predominant doshas, where all are equal.

Vata - the principle of motion

Responsible for the change in the position of everything in the universe. This energy is accountable for the nervous system, respiration, secretion, blood circulation, the movement of muscles and tissues. In general, Vata is in charge for all motor processes in the body. When this Dosha is presented in the body in the right combination, it brings energy, creativity, enthusiasm and cheerfulness. Quality of Vata characterized with ether and air: dry, light, cool, lively, sharp and clear.

Pitta - the principle of alteration substances

Controls the metabolic processes. Predominant element in Pitta is fire: heat contributes to changing the forms and states. In the human body, Pitta is responsible for the transformation of substances and changes in body temperature. Pitta is also accountable for the flexibility, intelligence, warmth and cheerfulness. Pitta transforms and moves everything, whether it is food or experiences. Quality of Pitta characterized by fire and water: light, hot, oily, sharp, burning, free, changing and sour.

Kapha - the principle of constitution

Is under the influence of water and earth. Through water this dosha carries a connecting function. When there is no water, then there would be only dry.  Water keeps the matters together and makes possible the emergence of new compounds and promotes growth. Kapha gives a person strength, balance, body structure and flexibility. Kapha is responsible for fluid balance, and also provides the body with energy. When Kapha is in the right balance, it gives strength, endurance, good immunity, patience and calm. Quality Kapha can be characterized by the following: heavy, oily, cold, hard, durable, soft and sweet.

How to follow Ayurveda

Ayurveda recommends a balanced diet. This means that the diet should be made of all six tastes - sweet, sour, salty, spicy, bitter and astringent - in accordance with the rhythms of nature and the fact what person would prefer at this time. To do so, one needs to know what dosha predominates in a person and should be strengthened, and which, conversely, should be weakened.

Final words

Of course, you cannot tell you about all the variety of teaching Ayurveda in such a small article. Those who are interested in this topic may learn more about it from many books on Ayurveda. We hope that this article was able to brief you on the principles of Ayurveda.
                                                              
You will find the perfect balance for your energy in Ayurvedic teas. In these herb tea blends, you will find the ideal symbiosis from the Ayurvedic teaching and the Western imagination along with a expectation of taste. The Ayurvedic varieties generally do not consist of any orthodox teas, therefore, are caffeine free. Since the components such as pepper, cardamom, coriander, ginger root, cloves, etc. yield a natural strength and spiciness in the infusion, we suggest to add warm milk. These mixtures are also especially recommended for children and the elderly. Apart from this, you should try the blends pure, sweetened and hot or cold. Perhaps, enjoying "your" dosha tea, you will notice that little things can make a big difference!

Great Tips For Preparing The Perfect Cup Of Tea

by Elena Popec 29. March 2010 21:46

There are numerous methods for brewing tea leaves. In Japanese tea ceremonies, powdered tea is whisked into green foam, in Mongolian, they reduced tea leaves dust by boiling with salted milk…Western tea lovers follow the Chinese way of brewing tea leaves in hot water. This way seems very simple, but there are several essential tips that are critical to a good cup of tea.

1. Make sure you use good quality cold water
2. Your kettle and teapot need to be clean
3. Use the correct amount of tea leaves
4. Use the correct amount of water at proper temperature
5. Make sure tea is steeped for the right length of time
6. Use proper storage for tea leaves

Use good quality cold water

Water that is used to make tea has a large influence on the tea taste. Water composition, chalk content, mineral content and hardness differ from region to region and influence the taste experience, greatly. For the best taste results, use good-tasting water.  Only use fresh water which was not already cooked previously. Bottled spring or filtered waters are ideal for this purpose, find the kind you like. If using tap water, make sure it runs for couple minutes before poured in the kettle. Tap water lacks oxygen when it sits in water pipes for hours. Do not use distilled water.
 
Kettle and teapot need to be clean
Tea should always be prepared in a specific container, such as a teapot made out of glass or ceramics. Always preheat your porcelain, ceramics or glass with hot water. The best water and the finest tea can be easily destroyed if the kettle or teapot is not clean. A brownish residue on the inside of teapot builds up after every brewing and needs to be taken care of; otherwise it will add a bitter taste to freshly brewed tea. So, just rinsing a teapot does not take care of the problem. Use a small amount of detergent while washing and wipe out the inside with soft cloth or sponge. Make sure the teapot is rinsed off thoroughly after washing, otherwise you may add extra “flavor” to the delicate bouquet of brewing tea leaves. Even the kettle is used only to boil water; it needs to be washed occasionally due to mineral deposits build up. Iron teapots are especially suitable for green tea and oolong tea. In Japan, these pots are only used to keep the water hot for the tea ceremony. For Europeans, the Japanese have enameled the pots on the inside so that they can be used to brew tea. Iron pots are very stylish and are almost indestructible.

Use the correct amount of tea leaves
I have the easiest solution – read suggested instruction but if you like to experiment, here are some general tips to follow:

1. Use a tea measuring spoon. The decorative tea measuring spoons are available in many different forms and decors and determine the amount of tea needed for one cup. Particularly the longer spoons represent a good aid to reach the tea in the deep tea tins.
2. Use one teaspoon of loose leaf tea per each serving (6oz cup), 1-2 level teaspoon of herb blends and Rooibos, one heaped teaspoon of fruit blends;
3. After the amount of tea leaves is measured and placed in the teapot, add hot water;
4. Use tea strainers or tea filters while steeping. It will allow removing tea leaves easily when brewing process is done.

Use the correct amount of water at proper temperature
Each tea variety requires its unique treatment with respect to brewing. Most tea companies provide a suggested instruction on the package that refers to cup of tea being 6oz. The temperature of water varies depending on type of tea. Suitable thermometers for taking the appropriate water temperature are available.

1. Black and Oolong Tea requires fully boiling water 203-212 F;
2. Green and White Tea steeps best at 176-194 F, first stage of boiling also called “string of pearls”, when small air bubbles rising to the surface and water is starting to steam.

Right temperature will allow the delicate bouquet of tea composition to unfold fully, presenting its aroma.

Tea should be steeped for the correct length of time
The length of time depends on specifics of brewing leaves which need adequate time to open. White and Green tea requires 2 to 3 minutes due to being unfermented. Infuse the tea and let sit for 2 minutes. Many green tea drinkers also start by infusing half a cup of green tea with hot water for one minute before sieving it. Then the same tea is brewed again. This way, many of the bitter substances are eliminated.

Fully fermented black tea steeps longer 4 to 5 minutes. Pour the bubbly-hot water over the tea and let sit for 3 to 5 minutes. Note: 3 minutes for an energizing result and up to 5 minutes (and a little less tea) for a more calming effect. Stir the infusion once and then pour it over a sieve or tea filter. The brewing time also depends on the size of leaf, the bigger the leaf the longer infusion time. Do not let tea brew too long, otherwise it will become bitter and taste will suffer.
 
When it comes to fruit, herb and Rooibos tea, you do not have to worry. Due to being naturally decaffeinated, these tisanes need about 10 minutes on average to brew and will not go bitter.

There is a "Perfect Tea Hourglass" available to keep to correct time.

Proper storage for tea leaves

As all products, tea leaves have an expiration date. Although each type of tea has a different shelf life, it’s best to use tea within six month since day of purchase. Green and white tea is the most perishable due to short fermentation process. These types of tea need to be consumed in year of harvest. Black and Oolong retain their properties for several years. Pu-Erh gets only better with time. However, tea should be kept away from heat, moisture and sunlight. In order to preserve freshness tea should be stored in cool, dry, dark place in tea tin or ceramic container. Tins in various sizes are ideal for the storage of loose tea. The sensitive teas are well-protected against smell and light effects. The market offers many different decors that fit each tea character.

Now, when you know all the tricks, let Tea Party begin!

 

 

The History Of Tea From India

by Steven Popec 9. March 2010 16:48

India Black Tea

Tea consumption in India has a long history, South Asians viewed tea as an herbal medicine rather than as a recreational beverage. Although commercially, tea is being cultivated in India is relatively recently - within the second half of the 19th century. However, in the foothills of the Himalayas in the north and north-eastern regions of country, tea trees grew before the arrival of the British. For centuries, tea has not been cultivated but only gathered from wild trees. There is a legend that British merchants transported a few tea bushes from China and planted them in the plains of India, by the time they occupied and colonized by Britain. From those few bushes, started a global cultivation of tea in India and Ceylon. It happened in the thirties of the 19th century when the British East India Company became concerned about the Chinese monopoly on tea that constituted most of its trade and supported the enormous consumption of tea in Great Britain. After the first successful experience in 1863, the British East India Company brought to India a large batch of germs and after 10 years of hard work, the tea plantations give the first crop. In 1870, over 90% of the tea consumed in Great Britain was still of Chinese origin but by 1900, this had dropped to 10%, largely replaced by tea grown in India and Ceylon. Success has created several companies, many of which still sell tea and are known throughout the world. India's success on the international market is mainly due to accommodating the special English taste for strong tea, adequate for chalky water.

High quality tea in India is growing on mountain slopes which are very steep (up to 70 degrees). Plantations are located on terraces which rings encircle the mountain slopes. These high quality grades of tea gather exclusively by women and only manually. The tea plucking process takes place usually at the break of dawn. Manufacturers are trying to make tea of the highest class, twisted leaf tea and no broken leaves.

There are two main areas of growth of Indian tea: Darjeeling and Assam. Important cultivation areas are, apart from Darjeeling and Assam:

Dooars - west of Assam, mainly production of CTC teas.

Nilgiri - South Indian tea district, fresh teas, similar to those of Sri Lanka

Sikkim - north east of Darjeeling, high-quality teas

Terrai - south of Darjeeling, similar to Darjeeling, somewhat more herb in taste.

India Tea Plantation

Today India is the second largest producer of quality black tea and the first one of the middle and low-grade "bulk" teas, CTC. A large portion of this "simple" tea stays in the country; locals are very fond of drinking tea (a modest 750 grams per person a year), it is quite different in Sri Lanka (Ceylon). Although these countries are close neighbors, the locals hardly drink tea, and the entire Ceylon crop is exported.  A small proportion of green teas are produced in India as well and mainly for Japan that buys simpler varieties to add them to their own production.

Assam is a tea district in Northern India across the Brahmaputra. It is the largest connected tea growing region in the world. The plateau with highly arable rainforest soil contains a lot of humidity due to the prevailing monsoon winds. The local climatic conditions, especially rainfall, create a greenhouse effect which positively affects the quality of tea leaf. Tea plants are cultivated in tea gardens on large cultivatable land of up to 1,000 hectares. There are about 2,000 plantations in Assam. Assam tea is generally heavy and spicy, dark in the cup. It is the main component of the classical English and East Frisian blends which are prepared for water with high chalk contents and are usually drunk with milk and sugar. Since the appearance of the young tea traders on the international market, especially from Africa, Assam was largely driven out of this market by the cheaper tea varieties.
 
Harvesting Periods

Mid April to Late May: First Flush. These qualities are of rather little economic significance for the European or US market. These teas are mostly aromatically fresh, light and of rather tart character. For this reason they do not meet the traditional Assam features.

Early June/Mid August: Second Flush. The second flush, harvested in June/August, before the large monsoon rain starts, is highly demanded. Assam teas from the second plucking period are of greater relevance in terms of quality and the export business. These qualities are often very “colored” in tips, with a pouring that is mostly very dark and has a typical strong, full-spicy and malty character.
 
The oldest tea gardens in Assam were founded in 1832-33 by English trade agencies. In 1839, the first Assam tea appeared in a London action. The Assam region is bordered by China, Bhutan, Burma and Bangladesh. Assam is one of the most beautiful places in the world and in all respects, is one of the best places for the cultivation of black tea.

Darjeeling is a region in the North-Eastern India, located at the southern slopes of the Himalaya Mountains. Darjeeling is the most famous tea region of India. Tea gardens are located at altitudes of up to 2,600 meters above sea level on an area of 20 thousand hectares and produce the most exquisite types in the world. Darjeeling borders with China and Bhutan. The special microclimate of the region is ideal for growing elite types of tea also called “champagne of tea”. Black Orthodox tea from Darjeeling (Indians pronounce the name with the accent on the second syllable) are considered one of the most delicate and fragrant teas in the world, competing with the best Chinese varieties and very often surpassing them. The unique taste of tea from Darjeeling is highly valued by tea lovers and experienced connoisseurs. The best tea grows in the coldest part of the terrain, at an altitude of 2,600 meters. The color of the infusion is deep burgundy with a green tint.
 
Harvesting Periods

March-May: First Flush is in March, as soon as the weather is good after the end of the vegetation break, the first soft leaves and buds of the first period are plucked. The characteristics of a good F.F. Darjeeling are a lively fresh, delightful flowery aroma and a honey color of the infusion. This tea is sold at auctions, and prices are several times higher than the subsequent charges from the same plantation.

May-June: In between crop – the qualified “trailer” of the first flush season does have a particular connection with the first touches of the second flush period. The leaves and the infusion are already turning darker and the diversity of the flavors varies from full-bodied to slightly aromatic. The In-between is often used as a profitable blend-quality. Due to the high demand, the prices are not as cheap.

June-July: Second Flush. The summer crop is the summit in a crop year. The tea leaves develop more aroma by the longer exposure to sun. The most important quality features of a classical S.F. tea are dark brown leafs with golden tips and the color of infusion is soft amber. Taste is full-bodied with a distinctive nutmeg note. The second collection is no less interesting and appreciated by connoisseurs, sometimes higher than the first crop.

October-November: Autumnal crop. After another period of rain in late summer and until the vegetation lull in November, fully aromatic but somewhat mild teas are plucked.

Nilgiri is one of the major tea regions of India, located in the south of the country, at the foot of the Blue Mountains. The tea gardens in Nilgiri are small compared to plantations in Assam. Tea in Nilgiri is cultivated on altitudes between 800-2,000 meters above the sea level. Tea plantations are surrounded by snow-covered mountains and luxuriant growing jungle. In 1840, the first tea seedlings had been planted, thanks to good climatic conditions, the seedlings became well acclimated and the basis for future plantations.
Nilgiri takes second place in India in volume of black tea production. Frequent monsoon rains, high average annual temperatures, allow the great cultivation of tea all year. Tea gathers unite in Nilgiri twice a year:  in spring (April-May) and second flush in autumn (September-December), the best being the spring collection. The Nilgiri tea is a main component of so-called English blend. The tea of these regions is full-bodied, with a bright infusion, mild taste and can be distinguished by a fresh citrus scent which is reminiscent of the Ceylon high-growns.

Black Tea

Most of the Indian tea is used for mixtures or blends. Different companies make a blend for a large consignment of tea, which is then packaged and sent to consumers. Naturally, the composition of blends from time to time changes, so there is a practice such as a sampling of tea. Similar to the in the selection of wine, tasting is needed prior to purchase of product in order to understand which tea is the best. There are companies (mostly British) that have their own tea testers in the tea factories located in India, whose main task is to monitor the quality and stability of tea taste, regardless of the crop. To do such, they select from several tea plantations and make trial blends, the best of them becomes a model for the party. There are four varieties of Indian tea that is sold unblended: Darjeeling, Assam, Nilgiri (also used in blends) and Sikkim. Sikkim Tea is a new variety introduced in late 1980, but has already won the position on the market of tea. This delicious and sweet tea is reminiscent to the taste of Darjeeling tea and Assamese tea aroma. One can say that it occupies an intermediate position between these two titans.

Black tea from India can be brewed in several ways. Brewing methods of tea depends on its type and grade. Chinese method: more loose leaf tea leaves and less time of brewing, English method: 1 tsp of tea leaves per 6oz cup and a long (3-5 minutes) brewing process, or Indian method: very strong tea infusion, hot milk and a lot of sugar. All three methods have their unique characteristics, and each way is good for its type of tea.  The Chinese way is suitable for any Indian tea, but best of all, it reveals aromas of delicate high grade tea varieties such as teas Darjeeling. The English method does not allow steeping the tea more than twice. If you prefer to drink tea, as it is loved in England, with milk or cream, then pour the cream into a cup prior to the tea slightly heated. Fine broken leaf grades are very popular in India, where English tradition of drinking tea with milk has spread in a transformed way. Brewing using the Indian style is a very intense brewing method. Tea leaves are steeped with hot milk, water and a lot of sugar. Then the infusion is poured from one tall glass into another to create the appearance of abundant foam. This very thick drink, with a nice color, can hardly be called tea; however, the Indians are very fond of it and consumed in large quantities. This method is also used to prepare a strong tea with milk and spices called Masala Chai. Some of the chai masala spice mixtures are still in current use are derived from Ayurvedic medical texts.

ESP Emporium
offers an amazing selection of black tea – the most popular drink in the world. Vast selection of high quality tea from India presents all the most magnificent types from Darjeeling and Assam, First and Second Flush, pure and blended. Worth to give it a try!

 

 

Fruit Tea, The Essence Of All Fruits

by Steven Popec 6. March 2010 21:53

Fruit tea is a healthy, delicious and cheap alternative to all soft drinks and is available in many different flavors. Within recent decades, a fruit tea boom developed and now, most tea shops are carrying a large assortment of delicate fruit blends.  These teas have a great calming and restorative effect, contain no caffeine and can be consumed at any time of the day. The versatility of fruit tea blends took over a big population of consumers, including children and the elderly. Hot or Iced, fruit tea is a real treat!

Fruit Tea1

Typically, fruit teas are prepared on the basis of several components which include apple pieces, hibiscus blossoms and rose hips that characterize the body of the blend.  Two of the most popular award winning compositions of fruit teas, are based on citrus fruits and apple & cinnamon. All ingredients can be grouped in the following way: dried, freeze-dried, blossoms, peels, herbs, spices, powder and nuts.
 
What so special about a fruit tea? First of all, it should be noted that most fruits and leaves of fruit trees do not lose their beneficial properties in a dried form. Thus, fruit teas offer a great opportunity to get a complete set of vitamins and mineral substances in every cup of tea.  Freshly harvested, the raw fruits are frozen and freeze-dried in vacuum chambers. Hereby, the ice is directly turned into steam via a slow heating process and extracted from the cells. Form, color, size and consistency remain unchanged, and the opened cell structures allow a quick immersion in water. This process is especially favorable to all ingredients such as vitamins, minerals and aromas. No additives are used so that the outer appearance and a natural taste are optimally preserved. The fruit tastes are good as it was originally picked! Fruit tea blends are very refreshing and a good way to quench a thirst. Our recommendation is to start with Turkish Apple with Vitamin C. Pure freshness!

 

ESP Emporium Promotion Offers Facebook Fans a Chance to Win Specialty Teas, as Well As Future Loyalty Rewards Eligibility

by Steven Popec 24. February 2010 15:39

New Promotion Encourages Customers to Become Fans of ESP Emporium on Facebook, Offers Fans a Chance to Win a Three-Month “Tea of the Month” Package

Chicago, IL – February 23, 2010ESP Emporium, purveyors of specialty and loose leaf teas have announced a new, limited time Facebook promotion that encourages friends and customers to join their social fan base.

Loose Leaf Tea

The promotion, which begins on March 1, 2010, offers Facebook users who become fans of ESP Emporium a chance to win a three-month membership to their very popular “Tea of the Month” club; each month, for three months, winners will receive 50 grams of two different varieties of specialty tea – (a total of 100 grams of tea).
 
“Tea is a very ‘social’ experience that is very much a part of North American cultures - much like the different types of social networks that have become so popular in recent years” said Steve Popec, co-owner of ESP Emporium. “Our customers must be noticing a trend at this point, with our Twitter promotion last month, and now an incentive to follow us on Facebook. We pride ourselves on offering specialty teas and products that reflect and complement the social aspects of our cultures, both internationally and within North America, and want to expand the social nature of our relationship with our customers”.


“Much of our decision to launch this promotion is based on the overwhelming interest we’ve seen in our ‘Send A Cup Of Tea’ application, which embraces the social elements of both Facebook and the variety of tea we offer, by allowing users to pass along a virtual cup of tea to their friends and family” said Popec. “Many of the promotions we’ll be running in the very near future will further involve Facebook, as it’s an easy way for us to reach out to our customers and fans, to foster the community that we feel our products have created”.

The Facebook Tea of the Month contest is limited to residents of the United States, and only the first 25,000 entrants/fans will be eligible. Current Facebook users who became “fans” of ESP Emporium’s Facebook page prior to the launch of the Tea of the Month contest will also be eligible to win. Winners will be drawn at random, each time a 5,000-fan milestone is reached. Once 25,000 entrants have become fans, monthly draws will be held until August, 31, 2010.

For more information about this announcement, please visit www.ESPemporium.com, or contact Steve Popec at 1-866-810-1818.

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About ESP Emporium
ESP Emporium is a flourishing tea company offering an assortment of premium loose teas and tea-related accessories in the USA. Grown globally, their tea selection includes black teas, green teas, half fermented teas, flavored teas, fruit tea blends, Rooibos tea, herbal teas and more.
 
About the ‘Send a Cup of Tea’ Facebook Application
The ‘Send a Cup of Tea’ Application enables Facebook users to select from 30 different blends of tea, which virtually represent the loose tea and specialty teas offered by ESP Emporium, which can be sent to users listed on their (users) Facebook friends list.

9 Tea Busting Myths, the truth is revealed

by Elena Popec 18. February 2010 21:29

Every morning begins about the same for millions of families in the world, with a refreshing cup of tea: black, green, white, herbal, fruit, flavored. We partake our favorite drink mostly out of habit rather than consciously.

Scientists have calculated that a person drinks at least 51oz of fluid in one day, one third of this is tea. In each country people drink it in their own way: one is with butter and salt, some like it with milk, others prefer it by making extraordinary "bouquet", adding in tea herbs, fruits or flowers. We have collected the most common myths about tea, so we can confirm or refute the controversial debate.


Myth #1. Tea has a tonic effect on the body, so it is better to drink in the morning.

True. Tea contains caffeine which has an activating effect on the cardiovascular system, so it should be drunk in the morning or afternoon. By the way, caffeine content in green tea is less than in black tea or coffee. Therefore, if you want to cheer up, do not drink gallons of coffee,  better brew a cup of aromatic and healthy green tea.

Myth #2. Tea with milk is harmful.


False. However, when milk is added, the chemical composition of tea is changing since the casein in milk binds the antioxidants. Tea becomes less tonic, and has less effect on blood vessels (the fact that the composition of tea includes vitamin P as well as other substances that strengthen the vascular wall). On another hand, tea with milk takes toxins out and works as a diuretic.

By the way, according to some narrations, the tradition of drinking tea with milk originated from the British. Due to the fact that the finest porcelain cups sometimes did not withstand boiling water and cracked. Therefore, the British began to dilute the tea with milk.


Myth #3. Loose leaf tea is better than tea bags.

True. Usually, contents of tea bags are known as fanning’s or dust, everything that is broken and crumbled. Tea bags are not necessarily cheaper than loose leaf tea, you pay for the packaging material and the process. Loose teas have more variants which can be brewed differently and it can be blended at your desired taste level. Tea bags, on the other hand, are pre-blended for a specific flavor. Loose teas can give you the purest of flavors for each variety, blended for your own preferences.  Tea brewed from tea bags is not harmful - just useless. There is simply no better alternative than loose tea,  it just tastes better. So, if you truly want to experience a heavenly cup of your favorite tea, then loose leaves are the way to go. Check out this great independent article titled, “For the love of tea!”. 


Myth #4. You cannot drink green or black tea in large quantities because it affects functions of the body.


Everything is good in moderation. Generally, there are no substances in tea that could harm the body. Three to four cups of tea per day will give you a total of 320 mg of polyphenols. People with kidney disorders, stomach ulcers, anxiety should not drink caffeinated tea. Pregnant and breastfeeding women should also avoid caffeinated drinks. There are a lot of healthy alternatives: Rooibos, Mate, Herbal blends, Fruit blends.


Myth #5. Herbal tea can be an assistant in the treatment of certain diseases.

True. Herbal tea cannot be used as medication but as an aid to help the drugs treatment is acceptable. However, herbs contain active substances that can trigger side effects and interact with other herbs, supplements, or medications. For these reasons, people should take herbs with care, under the supervision of a practitioner knowledgeable in the field of botanical medicine. For therapeutic purposes or maintain immunity, herbal infusion should be brewed separately and should not be abused.


Myth #6. Coffee and tea have the same amount of caffeine.


No. Dry tea leaves contain more caffeine than coffee beans. However, in a single serving cup of prepared coffee contains significantly more caffeine than a cup of tea due to difference in amount used to prepare a cup of tea. Don’t forget that certain types of tea can undergo a second infusion that will have even less caffeine. According to eHow.com, you can see for yourself that black tea, which is considered to have the highest levels of caffeine, is 50% less than coffee.
 

Myth #7. Hibiscus or Karkade decreases blood pressure.


True. Drinking Hibiscus tea effectively lowers blood pressure and reduces high cholesterol levels. Hibiscus is a main component of many Fruit and Herbal tea blends. Teas that contains Hibiscus, is caffeine free and rich in Vitamin C, which has a pleasant fragrance and vibrant red color.


Myth #8. Tea should be strong.


Partly true. Of course, the stronger the tea, the stronger its components and the higher the tannin content. Excessive amount of tannin over time may prevent the body from absorbing calcium if your diet is low in this nutrient, but the health benefits of tea are much greater than probable issues.  How strong the tea should depend on one’s preferences and suggestions from the tea company.


Myth #9. Tea has an antiseptic effect.

True. Tea actually contains antiseptic substance, but the concentration of these substances is very low, and with serious illnesses, they may be useless. It is better to seek assistance from a doctor and use the tea as an aid.

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