How to Find a Great Blend Tea

by Steven Popec 11. June 2010 07:34

The choices of flavors of teas can be overwhelming. There are literally thousands of different types and flavor pairings of teas. There are more types of teas in existence than a person could ever possibly try even in an entire lifetime. So, there are some things you should take into consideration when choosing a tea to taste.

The Basics
   
There are four main types of tea: black, oolong, white, and green. Among these there are many varied flavors, but most teas fall under one of these varieties. Another thing to consider is the quality of the tea. Tea that has been processed by hand has the best flavor, much better flavor than teas that have been processed by other means. The quality of the flavor is another thing to take into consideration. Natural flavorings are always the best choice.

Black Tea
   
Among the different types of teas, it’s important to know the main differences to begin trying out which ones you might like. Black tea is the most consumed worldwide but it has a strong flavor and the highest level of caffeine. It can handle strong flavors such as chocolate and strong fruits.

Green Tea
   
Green tea tastes sweet but has a very natural almost plant-like flavor. Most fruit flavors work well with green tea, as do herbs and spices. There are some flavors that could overpower the tea, however.

White Tea
   
White tea has a sweet flavor and aroma but its flavor can be overpowered by others very easily. Certain flower or fruit flavors do enhance the tea quite well. Melon and jasmine are examples which enhance the white tea flavor. Peaches, pears, and roses are also excellent to be paired with this type of tea.

Oolong Tea
   
Oolong tea has complex flavors, and it varies in flavor depending on how it is processed. It can range from being very similar to a black tea, to being very close to green tea. Peaches, apples, or oranges can be paired with this type of tea to enhance its flavor, but almonds or other types of nuts make good parings as well. Some spices and flowers can be paired with oolong tea as well.

The Health Benefits
   
There are many flavors of tea, but the health benefits of certain types of tea may alter your decision as well. Green tea and white tea have the most natural antioxidants of the other types of teas. When pairing these teas with healthy fruits full of antioxidants, you’ve brewed a drink exploding with health benefits. There are many fruits, spices, and nuts which have health benefits of their own that can be deliciously paired with white or green teas.

So How to Choose?
   
Learn what flavor teas you enjoy the most. Take some daring risks and try some flavor pairings you might not think would go well together. There are many different combinations of flavors of tea. Try out some different flavors and see which types of tea and which pairings you like the best. And by all means have some tea adventures and risk trying some bold new flavor pairings.

A Wonderful Tea Schedule For The Entire Day

by Elena Popec 25. April 2010 16:19

Every profound, self-respecting tea connoisseur has a collection consistent of several teas, where each type is brewed depending on time of the day, occasion, company or just the mood. Typically such a collection of teas includes:

- Teas for breakfast

- Afternoon teas

- Evening teas

In addition, during each occassion, several varieties of teas can be served.

Tea for breakfast - This tea should invigorate and tone the body and mind. The taste of this drink should be rich and strong. In addition, tea for breakfast is often served with muffins, scones, sweet breads, therefore it should be perfectly balanced with flavors. The most popular teas for breakfast are:

English Breakfast Black Tea Blend with a marvellously dark infusion and malty spiciness, best when slightly sweetened with a dash of milk or cream.

Irish Breakfast Black Tea Blend with a deep dark infusion and character spice. A definite “must have” for each tea lover.

Afternoon tea - Such a beverage is usually drank after a good lunch without milk or sugar, so it will help digestion and vigilance. The selection of afternoon tea should be approached with particular care because this social beverage prompts friendly conversations. If we generalize the basic properties and characteristics of mid-day tea, then the tea will have the following form:

Not too strong, must have a rich flavor, with exquisite and delicate aroma, but the main thing it is understandable and enjoyable not only for the host, but also for every guest. The most popular afternoon teas:

Earl Grey  ( black or green tea blend)  lightly flavored with fine bergamot oil that forms a harmonious basis for the popular, fruity, hot drink.

Caramel Black Tea Blend comes up to the highest expectations with its tempting creamy caramel pieces and the sweet, full caramel flavor with an unforgettable vanilla note.

Cinnamon Roll Black Tea Blend with perfectly balanced taste of expressive cinnamon flavor. Quite simple and perfect.

Jasmine Green Tea with intense bouquet of jasmine and delicate taste.

Oolong, White tea, Green tea…pure and flavored, regular and decafeinated… The list of choices are endless, the world of tea is infinite!

Evening tea - This tea is usually chosen using special blends, which include different varieties of teas, they are mostly with little or no caffeine content, not very strong and have a pleasant, delicate taste and aroma.  Rooibos, Honeybush, Ayurvedic, Herbal and Fruit blends are the most popular evening teas. Evening teas offer soothing aroma and taste to relax the body and mind for a better night sleep.

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!

 

 

Pu-Erh Is The Perfect Remedy For Living A Healthy Lifestyle

by Elena Popec 24. February 2010 20:50

Pu-Erh is a tea of emperors and commanders. In ancient times, soldiers were drinking Pu-Erh before battling to gather strength, find resoluteness and have confidence in victory. Today, this tea is popular among business people. Pu-Erh helps to concentrate on making important decisions and preparing for crucial meetings and lengthy negotiations. Pu-Erh assists to live an active, varied life. You can dance all night in the club and in the morning, appear in the office fresh and rested after an extraordinary cup of tea.

Pu-Erh

Pu-Erh grows in the Province Yunnan, the most southwestern province in China where more than a thousand years, tea is produced. Yunnan is the country of fog, mild sun and tea trees.Today, in an era of civilization and mechanisms, the best Pu-Erh is still being handcrafted by people that possess a special inner sense, processing an understanding of tea, they know the time when Pu-Erh becomes Pu-Erh and pass on their knowledge from generation to generation. In order to obtain a deep color infusions, strong mild taste and long-lasting fragrance, this tea is aged for several years in special conditions. Pu-Erh is the only kind of tea that gets better with time. The optimal storage time for different kinds of Pu-Erh is from 10 to 30 years. A collection of aged Pu-Erh can be appraised higher than the collection of vintage wines.

The beauty of Pu-Erh is not only in its unusual taste and aroma. Despite the fact that this tea contains a small amount of caffeine, it invigorates and improves the efficiency better than coffee. This is the best drink for the morning, but is not recommended for the evening. High-quality and properly brewed Pu-Erh is very beneficial for one’s health. It helps digestion, normalizes metabolism, lowers high blood pressure, reduces cholesterol, improves skin condition, reduces the risk of cancer, removes toxins and facilitates the alcohol withdrawal syndrome or overeating. Pu-Erh is the only tea that may inhibit the growth of peptic ulcers. Regular consumption of Pu-Erh contributes to weight loss and rejuvenates the body. It would be better to say that Pu-Erh helps to maintain the body to be the way it should be.

As all types of tea, Pu-Erh is made from the leaves of the plant Camellia Sinensis. Top grade Pu-Erh obtained from the leaves collected from tea trees, not tea bushes. The older the tree, the more exquisite Pu-Erh brewed from its leaves. In the Pu-Erh county of Chinese province Yunnan which gave the name of this group of teas, grow some of the trees that are about a thousand years old. Pu-Erh made out of leaves from such trees is valued particularly high. In the forests of Burma, Vietnam, Laos and eastern India, found wild tea trees yielding a smaller amount but not less valuable harvest. The leaves of wild trees are gentler with a refreshing "menthol" aftertaste. They do not tolerate rough handling. From the leaves of wild trees the only loose leaf (not pressed) Pu-Erh is obtained.

For the production of Pu-Erh, green tea leaves are used. After gathering, they are dried in the sun, roasted and kept for several months. After the drying process, the leaves are pressed, which produces a "raw" or "green Pu-Erh”, similar to the properties of green tea. This Pu-Erh does not have a delicate aroma and exquisite taste, but is simple to prepare and inexpensive. In China, this tea is not considered a real Pu-Erh and called Mao-cha (coarse tea). This tea has been popular among nomads and Tibetan monks.

To get a "mature Pu-Erh", the dried leaves are subjected to a secondary drying and post-fermentation, using modern accelerated technology to produce the mature Pu-Erh. The leaves are sprayed with water, collected in heaps or placed in rooms with high humidity with the help of microorganisms, a process called fermentation takes place. The higher the humidity, the faster the fermentation process, but the aroma and taste of tea leaves is much to be desired. In addition, excessive moisture leads to mold development.

By traditional technology, Pu-Erh is aged in dry areas. In the province of Yunnan many factories and private facilities are located where the Pu-Erh is produced by using old recipes. Different bacteria cultures and different organizations of the fermentation process have a major impact on the taste, aroma and healing properties of Pu-Erh. The period of fermentation for high quality Pu-Erh lasts at least 6 months. With the growing popularity, Pu-Erh prepared by traditional technology is becoming increasingly difficult because more and more manufacturers use a quick simplified method of fermentation.

The last stage of preparation of Pu-Erh is pressing. Tea is lightly steamed to soften and skillfully pressed into the desired shape (brick, pancake, rectangular blocks, bird nests, mushrooms or melons) then dried and wrapped in cloth. Bricks and pancakes of pressed Pu-Erh can weigh from 100g to 5kg. Pressed in a flat square, Pu-Erh is suitable material for the creation of embedded pictures, but “bird nests” which are designed for one portion, are more practical for a busy lifestyle.

When buying Pu-Erh, one should pay attention to its fragrance and structure of the pressed leaves. Good quality Pu-Erh tea is characterized by a pronounced aroma of dried fruits with earthy notes. The smell of mold is an indicator of improper storage.  If there is an opportunity to taste Pu-Erh before buying, evaluate the color of the infusion and depth of flavor.  Also pay attention to the leaves remaining after brewing. Well-preserved whole leaves are an indicator of high quality Pu-Erh. A Quality loose leaf Pu-Erh usually has a delicate fragrant and pale color. loose leaf Pu-Erh can be appreciated only by experienced tea drinkers (connoisseurs).

Preparation of Pu-Erh

Tea Pot

Since Pu-erh has a very strong flavor and rich color; it is not recommended to brew this tea in clay teapots. Clay absorbs all smells and any other tea brewed in the same teapot will taste similar to Pu-Erh. The rich color of this tea will look good in a glass or porcelain cup. Quality Pu-Erh can be steeped a lot of times, therefore use a small teapot and small bowls. To maximize the healing effects of Pu-Erh, it should be  drank without sugar and other sweets. A small amount of dried fruits or dark chocolate is quite acceptable.                                                                        

One “bird nest” or “mini tuocha” is good for multiple infusions. To "revive" and clean tea, pour some hot water; let it sit for 1 minute, and then drain the brew. This act will clear and warm the tea because the Pu-Erh has been waiting to meet you for several years, so allow its strong and earthy flavor to unfold softly. The first brew of Pu-Erh should be steeped up to 45 seconds, and then subsequent brewing time should be increased. This tea is an excellent representative of Chinese teas that surprise consumers with the originality and complexity of flavor bouquet.


Boiling is an old method of preparing pressed teas. The most spectacular brewing of Pu-Erh is in a glass teapot when the stages of heating water and the behavior of tea leaves can be observed. When brewing Pu-Erh, the process is very important not to miss the stage called “crab eye”, when small bubbles start rising from the bottom of the kettle. At this stage, 1-2 cups of water should be poured out of teapot and then poured back, this stage is called "noise in the pines"  - the muffled sound prior to boiling. Thus, the water becomes rejuvenated and is ready to accept the tea. Pre-soaked in cold water, the Pu-Erh is introduced to the water prior to boiling. At the first stage of boiling - "string of pearls”, the teapot is removed from the fire and set aside for 30-60 seconds. The boiling process for this type of tea requires experience because of the excessive brewing time which makes the Pu-Erh infusion turbid, bitter and unpalatable. Another disadvantage of this method is that it is not economical. Boiled tea cannot be brewed again.

 

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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