The Legendary Origins of Tea
The story of tea began in ancient China over 5,000 years ago. According to legend, Shen Nung, an early emperor was a skilled ruler, creative scientist and patron of the arts. His far-sighted edicts required, among other things, that all drinking water be boiled as a hygienic precaution. One summer day while visiting a distant region of his realm, he and the court stopped to rest. In accordance with his ruling, the servants began to boil water for the court to drink. Dried leaves from the near by bush fell into the boiling water, and a brown liquid was infused into the water. As a scientist, the Emperor was interested in the new liquid, drank some, and found it very refreshing. And so, according to legend, tea was created. (This myth maintains such a practical narrative, that many mythologists believe it may relate closely to the actual events, now lost in ancient history.)
The Chinese Influence
Tea consumption spread throughout the Chinese culture reaching into every aspect of the society. In 800 A.D. Lu Yu wrote the first definitive book on tea, the Ch'a Ching. This amazing man was orphaned as a child and raised by scholarly Buddhist monks in one of China's finest monasteries. However, as a young man, he rebelled against the discipline of priestly training which had made him a skilled observer. His fame as a performer increased with each year, but he felt his life lacked meaning. Finally, in mid-life, he retired for five years into seclusion. Drawing from his vast memory of observed events and places, he codified the various methods of tea cultivation and preparation in ancient China. The vast definitive nature of his work, projected him into near sainthood within his own lifetime. Patronized by the Emperor himself, his work clearly showed the Zen Buddhist philosophy to which he was exposed as a child. It was this form of tea service that Zen Buddhist missionaries would later introduce to imperial Japan.
The Japanese Influence
The first tea seeds were brought to Japan by the returning Buddhist priest Yeisei, who had seen the value of tea in China in enhancing religious mediation. As a result, he is known as the "Father of Tea" in Japan. Because of this early association, tea in Japan has always been associated with Zen Buddhism. Tea received almost instant imperial sponsorship and spread rapidly from the royal court and monasteries to the other sections of Japanese society.
Tea was elevated to an art form resulting in the creation of the Japanese Tea Ceremony ("Cha-no-yu" or "the hot water for tea"). The best description of this complex art form was probably written by the Irish-Greek journalist-historian Lafcadio Hearn, one of the few foreigners ever to be granted Japanese citizenship during this era. He wrote from personal observation, "The Tea ceremony requires years of training and practice to graduate in art...yet the whole of this art, as to its detail, signifies no more than the making and serving of a cup of tea. The supremely important matter is that the act be performed in the most perfect, most polite, most graceful, most charming manner possible".
Such a purity of form, of expression prompted the creation of supportive arts and services. A special form of architecture (chaseki) developed for "tea houses", based on the duplication of the simplicity of a forest cottage. The cultural/artistic hostesses of Japan, the Geishi, began to specialize in the presentation of the tea ceremony. As more and more people became involved in the excitement surrounding tea, the purity of the original Zen concept was lost. The tea ceremony became corrupted, boisterous and highly embellished. "Tea Tournaments" were held among the wealthy where nobles competed among each other for rich prizes in naming various tea blends. Rewarding winners with gifts of silk, armor, and jewelry was totally alien to the original Zen attitude of the ceremony.
Three great Zen priests restored tea to its original place in Japanese society:
1. Ikkyu (1394-1481)-a prince who became a priest and was successful in guiding the nobles away from their corruption of the tea ceremony.
2. Murata Shuko (1422-1502)-the student of Ikkyu and very influential in re-introducing the Tea ceremony into Japanese society.
3. Sen-no Rikkyu (1521-1591)-priest who set the rigid standards for the ceremony, largely used intact today. Rikyo was successful in influencing the Shogun Toyotomi Hideyoshi, who became Japan's greatest patron of the "art of tea". A brilliant general, strategist, poet, and artist this unique leader facilitated the final and complete integration of tea into the pattern of Japanese life. So complete was this acceptance, that tea was viewed as the ultimate gift, and warlords paused for tea before battles.
http://www.stashtea.com/facts.htm
Sunday, October 19, 2008
Many Taste of Black Tea
Black tea is a type of tea with high taste. This tea is prefered by many people because of strong taste, more dark, than green tea. People who like a taste usually drink this tea. Then to gain benefits of health they drink green tea. But both, have a health benefits. Do if you need a tea with not only make you healthy but with high taste of tea, you have to choose: black tea. There are many type of black tea.
KEEMUN BLACK TEA - a very fragrant tea from China is claimed to be superior to Indias darjeeling teas. There are several grades of Keemun teas. The fragrance of Keemun tea varies form a mild, sweet to more potent sweet scent of higher grade Keemuns.
CHINA BLACK TEA is a generic name for a variety of black teas.
ASSAM BLACK TEA - Assam is one of the largest tea producing reagions of India. Assam teas ar known world wide. Many grades of Assam teas are produced by ove 800 tea estates.
KENYA BLACK TEA - Kenya is one of the major producers of black tea. Most tea produced is CTC grade used in many tea blends.
Darjeeling Black Tea- a very fragrant tea from India. It is claimed to be the most aromatic tea.
There are several grades of Darjeeling teas. From CTC to single estate including organic teas
Turkish tea is very unknown in US except for Turkish communities and some ethnic stores.
Sri Lanka tea known by the old name of this country - Ceylon Sri lanka is one of the major producers of black tea. A wide range of teas is produced.
KEEMUN BLACK TEA - a very fragrant tea from China is claimed to be superior to Indias darjeeling teas. There are several grades of Keemun teas. The fragrance of Keemun tea varies form a mild, sweet to more potent sweet scent of higher grade Keemuns.
CHINA BLACK TEA is a generic name for a variety of black teas.
ASSAM BLACK TEA - Assam is one of the largest tea producing reagions of India. Assam teas ar known world wide. Many grades of Assam teas are produced by ove 800 tea estates.
KENYA BLACK TEA - Kenya is one of the major producers of black tea. Most tea produced is CTC grade used in many tea blends.
Darjeeling Black Tea- a very fragrant tea from India. It is claimed to be the most aromatic tea.
There are several grades of Darjeeling teas. From CTC to single estate including organic teas
Turkish tea is very unknown in US except for Turkish communities and some ethnic stores.
Sri Lanka tea known by the old name of this country - Ceylon Sri lanka is one of the major producers of black tea. A wide range of teas is produced.
Sunday, September 14, 2008
The Benefits of Green Tea
Green tea is a drink that the most reported as have many healthy benefits. The Chinese have known about the medicinal benefits of green tea since ancient times, using it to treat everything from headaches to depression. Green is a miracle drink. This tea besides inhibiting the growth of cancer cells, it kills cancer cells without harming healthy tissue
What is the secret of Green tea to prevent cancer? The secret of green tea lies in the fact it is rich in catechin polyphenols, particularly epigallocatechin gallate (EGCG). EGCG is a powerful anti-oxidant: besides inhibiting the growth of cancer cells, it kills cancer cells without harming healthy tissue. It has also been effective in lowering LDL cholesterol levels, and inhibiting the abnormal formation of blood clots. The latter takes on added importance when you consider that thrombosis (the formation of abnormal blood clots) is the leading cause of heart attacks and stroke.
Today, scientific research in both Asia and the west is providing hard evidence for the health benefits long associated with drinking green tea. For example, in 1994 the Journal of the National Cancer Institute published the results of an epidemiological study indicating that drinking green tea reduced the risk of esophageal cancer in Chinese men and women by nearly sixty percent. University of Purdue researchers recently concluded that a compound in green tea inhibits the growth of cancer cells. There is also research indicating that drinking green tea lowers total cholesterol levels, as well as improving the ratio of good (HDL) cholesterol to bad (LDL) cholesterol.
New evidence is emerging that green tea can even help dieters. In November, 1999, the American Journal of Clinical Nutrition published the results of a study at the University of Geneva in Switzerland. Researchers found that men who were given a combination of caffeine and green tea extract burned more calories than those given only caffeine or a placebo.
Green tea can even help prevent tooth decay! Just as its bacteria-destroying abilities can help prevent food poisoning, it can also kill the bacteria that causes dental plaque. Meanwhile, skin preparations containing green tea - from deodorants to creams - are starting to appear on the market.
What is the secret of Green tea to prevent cancer? The secret of green tea lies in the fact it is rich in catechin polyphenols, particularly epigallocatechin gallate (EGCG). EGCG is a powerful anti-oxidant: besides inhibiting the growth of cancer cells, it kills cancer cells without harming healthy tissue. It has also been effective in lowering LDL cholesterol levels, and inhibiting the abnormal formation of blood clots. The latter takes on added importance when you consider that thrombosis (the formation of abnormal blood clots) is the leading cause of heart attacks and stroke.
Today, scientific research in both Asia and the west is providing hard evidence for the health benefits long associated with drinking green tea. For example, in 1994 the Journal of the National Cancer Institute published the results of an epidemiological study indicating that drinking green tea reduced the risk of esophageal cancer in Chinese men and women by nearly sixty percent. University of Purdue researchers recently concluded that a compound in green tea inhibits the growth of cancer cells. There is also research indicating that drinking green tea lowers total cholesterol levels, as well as improving the ratio of good (HDL) cholesterol to bad (LDL) cholesterol.
New evidence is emerging that green tea can even help dieters. In November, 1999, the American Journal of Clinical Nutrition published the results of a study at the University of Geneva in Switzerland. Researchers found that men who were given a combination of caffeine and green tea extract burned more calories than those given only caffeine or a placebo.
Green tea can even help prevent tooth decay! Just as its bacteria-destroying abilities can help prevent food poisoning, it can also kill the bacteria that causes dental plaque. Meanwhile, skin preparations containing green tea - from deodorants to creams - are starting to appear on the market.
About Green Tea
Green tea is a type of tea beside black tea. Grean tea is preferably because this tea contain high epigallocatechin gallate (EGCG). EGCG is a powerful anti-oxidant: besides inhibiting the growth of cancer cells, it kills cancer cells without harming healthy tissue.
Green tea is indeed the most widely consumed drink in the world after water. Green tea is very popular in China and there are many varieties of green teas available today. The green teas are favored in these regions because of their fresh and subtle taste.
The green tea has been grown in the Fujian and Zhejiang provinces for centuries now and the best of the Japanese green tea is grown from the Uji region of Kyoto. Apart from these two countries green teas are also grown in Vietnam and Sri Lanka in a big way.
Green Tea has been in use throughout China and Japan for centuries and it has been a must for the population there. Many studies have shown that drinking green tea daily reduced the risk of different types of cancers among the older generation.
Various studies on Green Tea at various times have shown that Green tea to reverse the process of stomach cancer and a whopping 50 percent reduction in risk for stomach cancer.
Green tea is indeed the most widely consumed drink in the world after water. Green tea is very popular in China and there are many varieties of green teas available today. The green teas are favored in these regions because of their fresh and subtle taste.
The green tea has been grown in the Fujian and Zhejiang provinces for centuries now and the best of the Japanese green tea is grown from the Uji region of Kyoto. Apart from these two countries green teas are also grown in Vietnam and Sri Lanka in a big way.
Green Tea has been in use throughout China and Japan for centuries and it has been a must for the population there. Many studies have shown that drinking green tea daily reduced the risk of different types of cancers among the older generation.
Various studies on Green Tea at various times have shown that Green tea to reverse the process of stomach cancer and a whopping 50 percent reduction in risk for stomach cancer.
Thursday, September 4, 2008
Tea Recipe, Wild Mint Tea Mix
This Tea recipes from The Parlor. This recipe can be your choice.
Lina's Wild Mint Tea Mix
1 cup lemon balm leaves
1 cup spearmint leaves
4 tablespoons orange peel -- grated
1/2 tablespoon cloves
Mix the herbs. Instructions: For each cup of tea, steep 1 tablespoon of herbal tea mix in 1 cup boiling water.
Mint Tea Punch
Serves: 4 Preparation Time: 20 minutes
Ingredients:
3 cups water
2 black tea bags
1 cup fresh peppermint leaves
4 tablespoons sugar
1 1/2 cup orange juice
1 1/2 cups cranberry juice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Bring water just to a boil. Remove from heat. Add tea bags and fresh peppermint leaves. Allow to steep for five minutes. Remove tea bags and mint leaves using a strainer. Stir in sugar, nutmeg, and cinnamon. Add this mixture to the orange juice and cranberry juice. Refrigerate until well-chilled (1-2 hours). Serve in a tall glass with ice and a sprig of mint.
Lina's Wild Mint Tea Mix
1 cup lemon balm leaves
1 cup spearmint leaves
4 tablespoons orange peel -- grated
1/2 tablespoon cloves
Mix the herbs. Instructions: For each cup of tea, steep 1 tablespoon of herbal tea mix in 1 cup boiling water.
Mint Tea Punch
Serves: 4 Preparation Time: 20 minutes
Ingredients:
3 cups water
2 black tea bags
1 cup fresh peppermint leaves
4 tablespoons sugar
1 1/2 cup orange juice
1 1/2 cups cranberry juice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Bring water just to a boil. Remove from heat. Add tea bags and fresh peppermint leaves. Allow to steep for five minutes. Remove tea bags and mint leaves using a strainer. Stir in sugar, nutmeg, and cinnamon. Add this mixture to the orange juice and cranberry juice. Refrigerate until well-chilled (1-2 hours). Serve in a tall glass with ice and a sprig of mint.
TEA Recipe: Traditional Indian Tea
First, all of these ingredient should be fresh (or as fresh as possible). You can get all these spices in Indian-american grocerry stores.
1. Brooke Bond Red label, Mamri, or Tajmahal Black tea [DO NOT USE GREEN OR LEAF TEA, IT WILL RUIN THE TASTE].
2. Cloves, cinamon stick (good quality), fresh ginger (powder or prepackaged cannot be substituted), whole black pepper, cardomon pods.
3. Optional items: White khas-khas (Indian name of a spice, which is round dried seeds); and soanph (green dried, not roasted)
4. Half-and-Half milk. No other milk can be substituted (if you really want the taste of real chai)
PREPARATION METHOD FOR 1-CUP CHAI:
In a clean deep dish container, put 3/4 cup water, 1/2 cup milk (Half-and-Half), 1 full teaspoon black tea and spices as follows.
1 pod cardomon
2 pea size fresh ginger (mulched)
1-2 big size whole black pepper
1/8 to 1/6 cinnemon stick
On a hard piece of paper, crush all of them together. Immediately put this mix in dish with water and milk. Keep them on heater plate or gas range for about 15 minutes, keep stirring continuously. Add sugar to your taste. Drain on strainer and serve in a cup.
The idea is to burn water from the tea while mixing the spices into the leftover tea. You may have to experiment with the quantity of water and milk to the final quantity of tea. In my experience, 2:1 ratio works better, i.e. I use 2 cups of (milk + water) for making one cup of chai. 1 cup of water is burned in the process. This provides smooth taste of chai.
Please note: Chai making can be fun, but you cannot cut time. I have always made the best chais and never thought of time. Belive me it is time well spent.
source: vijay, chai recipe
1. Brooke Bond Red label, Mamri, or Tajmahal Black tea [DO NOT USE GREEN OR LEAF TEA, IT WILL RUIN THE TASTE].
2. Cloves, cinamon stick (good quality), fresh ginger (powder or prepackaged cannot be substituted), whole black pepper, cardomon pods.
3. Optional items: White khas-khas (Indian name of a spice, which is round dried seeds); and soanph (green dried, not roasted)
4. Half-and-Half milk. No other milk can be substituted (if you really want the taste of real chai)
PREPARATION METHOD FOR 1-CUP CHAI:
In a clean deep dish container, put 3/4 cup water, 1/2 cup milk (Half-and-Half), 1 full teaspoon black tea and spices as follows.
1 pod cardomon
2 pea size fresh ginger (mulched)
1-2 big size whole black pepper
1/8 to 1/6 cinnemon stick
On a hard piece of paper, crush all of them together. Immediately put this mix in dish with water and milk. Keep them on heater plate or gas range for about 15 minutes, keep stirring continuously. Add sugar to your taste. Drain on strainer and serve in a cup.
The idea is to burn water from the tea while mixing the spices into the leftover tea. You may have to experiment with the quantity of water and milk to the final quantity of tea. In my experience, 2:1 ratio works better, i.e. I use 2 cups of (milk + water) for making one cup of chai. 1 cup of water is burned in the process. This provides smooth taste of chai.
Please note: Chai making can be fun, but you cannot cut time. I have always made the best chais and never thought of time. Belive me it is time well spent.
source: vijay, chai recipe
Tuesday, January 29, 2008
Drink Tea to Prevent Cancer
Tea is one of the most widely consumed beverages in the world, second in popularity only to water. People in China and India have long associated drinking tea with good health. Now researchers around the world are studying the potential health benefits of tea, particularly as it relates to the prevention and treatment of various types of cancer. The primary focus of this research is on a particular substance, called an antioxidant.
What Are Antioxidants? During the process of normal metabolism, our cells are constantly forming harmful substances called free radicals. These free radicals are hazardous because they are molecularly unstable and must steal electrons from other molecules in the cell in order to become stable. Unfortunately, this electron theft can damage both proteins and DNA, leaving the cell vulnerable to cancer.
To guard against the harm caused by unchecked free radicals, our cells have developed ways to absorb some of them before they have a chance to wreak their full havoc. In addition, our diet contains substances called antioxidants, which do essentially the same thing. Fruits, vegetables, and certain teas are particularly rich in these antioxidants. Because of their protective effect, some researchers believe that high consumption of antioxidants can reduce the risk of certain cancers.
Which Antioxidants are Found in Tea?
Catechins are the type of antioxidants found in tea. All black or green teas come from the leaves of a single type of evergreen plant called Camellia sinesis. When the tea is ready, it is picked, rolled, dried, and heated. This is green tea. To produce black tea, the leaves are allowed to ferment and oxidize. This presumably explains why green tea contains higher levels of antioxidants than black tea. Research has shown that steeping either green or black tea for about five minutes releases as much as 80% of its antioxidants. Instant iced tea, on the other hand, contains almost none.
What Are Antioxidants? During the process of normal metabolism, our cells are constantly forming harmful substances called free radicals. These free radicals are hazardous because they are molecularly unstable and must steal electrons from other molecules in the cell in order to become stable. Unfortunately, this electron theft can damage both proteins and DNA, leaving the cell vulnerable to cancer.
To guard against the harm caused by unchecked free radicals, our cells have developed ways to absorb some of them before they have a chance to wreak their full havoc. In addition, our diet contains substances called antioxidants, which do essentially the same thing. Fruits, vegetables, and certain teas are particularly rich in these antioxidants. Because of their protective effect, some researchers believe that high consumption of antioxidants can reduce the risk of certain cancers.
Which Antioxidants are Found in Tea?
Catechins are the type of antioxidants found in tea. All black or green teas come from the leaves of a single type of evergreen plant called Camellia sinesis. When the tea is ready, it is picked, rolled, dried, and heated. This is green tea. To produce black tea, the leaves are allowed to ferment and oxidize. This presumably explains why green tea contains higher levels of antioxidants than black tea. Research has shown that steeping either green or black tea for about five minutes releases as much as 80% of its antioxidants. Instant iced tea, on the other hand, contains almost none.
Monday, January 28, 2008
Drink Tea, and Keep Your Mind Young
Another new study shows that green tea may protect an aging brain. Green tea is very popular in Asia and has long been deemed as a soothing health tonic. Japan has a lower rate of Alzheimer’s disease and other forms of dementia than the U.S. and other Western countries, and it could be attributed to the high levels of green tea consumption.
Researchers from The American Journal of Clinical Nutrition found that seniors in Japan who drank one or more cups of green tea a day were half as likely to show cognitive and memory problems as those who drank less. The more tea the subjects drank, the lower their chances of having mental difficulties. Members of green tea-drinking cultures usually consume three cups a day.
Green tea contains the potent compound EGCG, which seems to inhibit the production of beta-amyloid, a toxic protein that clogs the brains of Alzheimer’s victims. Other studies show that EGCG may prevent heart disease, certain cancers, bacterial infections and the spread of HIV.
Researchers from The American Journal of Clinical Nutrition found that seniors in Japan who drank one or more cups of green tea a day were half as likely to show cognitive and memory problems as those who drank less. The more tea the subjects drank, the lower their chances of having mental difficulties. Members of green tea-drinking cultures usually consume three cups a day.
Green tea contains the potent compound EGCG, which seems to inhibit the production of beta-amyloid, a toxic protein that clogs the brains of Alzheimer’s victims. Other studies show that EGCG may prevent heart disease, certain cancers, bacterial infections and the spread of HIV.
Tuesday, January 8, 2008
Tea for Health, De-stress with Tea
Although the relaxing properties of tea have been speculated for some time, scientific evidence was lacking. Several recent human studies have shown that drinking tea four times a day for six weeks, enables people to recover faster from stressful events. This is due to a decrease in the hormone cortisol, which causes stress. Scientists speculate that ingredients in tea may affect neurotransmitters in the brain.
Theanine is a compound found almost exclusively in the tea plant, Camellia sinesis. Also found in one species of mushrooms and two other Camellia genus species, theanine is an amino acid being studied for its calming properties. Theanine comprises 50% of the amino acids in tea, and one to two percent of the dry weight of tea leaves.
In studies with rats, theanine was able to cross the blood barrier of the brain, increasing alpha-brain wave activity. This brain activity is a sign of induced relaxation. Of the four brain waves, Gamma, Theta, Alpha and Beta, Alpha waves create a relaxed physical and mental condition while the brain is awake and alert. Gamma and Theta waves are present during sleep, and Beta waves signify an awake and excited state.
Theanine is also known to improve concentration and ability to learn, support the immune system and lower cholesterol. A small study with Japanese university students showed that a relaxed and alert state of mind began about 40 minutes after the students took a 200mg theanine supplement.
More studies are being conducted to help understand the effect of theanine in tea.
Theanine is a compound found almost exclusively in the tea plant, Camellia sinesis. Also found in one species of mushrooms and two other Camellia genus species, theanine is an amino acid being studied for its calming properties. Theanine comprises 50% of the amino acids in tea, and one to two percent of the dry weight of tea leaves.
In studies with rats, theanine was able to cross the blood barrier of the brain, increasing alpha-brain wave activity. This brain activity is a sign of induced relaxation. Of the four brain waves, Gamma, Theta, Alpha and Beta, Alpha waves create a relaxed physical and mental condition while the brain is awake and alert. Gamma and Theta waves are present during sleep, and Beta waves signify an awake and excited state.
Theanine is also known to improve concentration and ability to learn, support the immune system and lower cholesterol. A small study with Japanese university students showed that a relaxed and alert state of mind began about 40 minutes after the students took a 200mg theanine supplement.
More studies are being conducted to help understand the effect of theanine in tea.
Tea History
It is said that tea was discovered accidentally by emperor Shen Nung back in 2700BC. After a large meal one day, he was relaxing in the garden with a cup of boiling water. On this occasion, some leaves from a nearby tree fell into the cup unnoticed and he consumed the drink. He enjoyed the taste of the tea and the pain relief of the drink so much, that the cup of tea was born.
The first tea used in England came from China, and it wasn't until the 19th century that tea growing spread to other countries and indigenous tea was discovered in Assam. The UK is the largest importer of tea.
The first tea used in England came from China, and it wasn't until the 19th century that tea growing spread to other countries and indigenous tea was discovered in Assam. The UK is the largest importer of tea.
Drink Tea and safe Your Health
"Drinking tea is actually better for you than drinking water. Water is essentially replacing fluid. Tea replaces fluids and contains antioxidants, so it's got two things going for it," said Dr. Carrie Ruxton, nutrition team leader.
In a recent study by The European Journal of Clinical Nutrition, Dr. Ruxton and her team from King's College, London, found that tea is healthier for your body than plain water. Tea not only re-hydrates the body, but it also contains disease-fighting antioxidants. Because of these antioxidants, drinking tea may offer protection against heart disease, stroke and many types of cancer including: lung, mouth, breast, pancreas, colorectal, esophageal, bladder and skin.
In a recent study by The European Journal of Clinical Nutrition, Dr. Ruxton and her team from King's College, London, found that tea is healthier for your body than plain water. Tea not only re-hydrates the body, but it also contains disease-fighting antioxidants. Because of these antioxidants, drinking tea may offer protection against heart disease, stroke and many types of cancer including: lung, mouth, breast, pancreas, colorectal, esophageal, bladder and skin.
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