09/21/2024
~This is a GREAT piece to help those who care for the Furbabies!
ALL About Tea ~ Provided by Laura Mignosa, NCCH
All Tea comes from the same plant, CAMELLIA SINENSIS.
It is the PROCESSING of the leaf that makes the difference in flavor & energetic.
Black Tea is fermented and exposed to oxygen. It is this fermentation that is responsible for it’s strong taste.
Oolong Tea is partially fermented and the taste is between green and black tea.
Green Tea is unfermented, though leaves are steamed immediately after plucking to halt the enzymes that cause fermentation. The taste can be floral or grassy.
Pu’erh Tea improves with age. It remains a secret as to how this tea is processed. Pu’erh’s taste is earthy.
White Tea is the least processed and the rarest of all teas. It is the unopened bud and 1st two leaves of the plant, harvested only a few days a year in April. White Tea has been proven to be even more powerful in inactivating bacterial viruses than Green Tea. White Tea Extract has been shown to actually destroy in vitro, the organisms that cause disease. It’s properties are anti-fungal, anti-bacterial and anti-viral. It has been shown to reverse skin cancer and the properties of Silver Needle White Tea are profound for maintaining a healthy body. (3-4 cups a day is a therapeutic dose, while even one cup a day helps)
Scented Tea (Jasmine) are teas that have added layers of flowers to scent the tea which are then removed.
Flavored Tea is made by adding essential oils or natural flavors to the leaf. Beware of artificial or chemical ingredients when buying these teas.
~Tea VS Coffee as a Beverage~
Tea was first discovered in 2700 B.C. by the emperor Shen Nung, while coffee was believed to be cultivated in Arabia in 674 AD.
Tea has approximately 55 milligrams of caffeine per cup, though various teas contain different amounts of caffeine. Green & White tea contains the least, about one-third the caffeine as black tea and oolong about two-thirds as much. The caffeine in tea is said to increase concentration, and enhance the sense of taste and smell.
Tea contains Tannin, Catechin, Vitamin E, Vitamin C, Natural fluoride, Polysaccharides and l-Theanine. Tannin and Catechin have been associated with preventing cancer and heart disease. Green Tea contains 200 times the antioxidant levels of Vitamin E and is 25 times more effective at neutralizing free radicals. Tea is 100 times more effective than Vitamin C in eradiating free radicals, as well. It is a beverage that requires a degree of ceremony in preparation and provides a soothing drink, very yin in nature.
Coffee has approximately 125-185 milligrams of caffeine per cup.
Coffee contains caffeine, trigonelline, chlorogenic acid, phenolic acid, amino acid, carbohydrates, minerals, organic acids aldehydes, ketones, esters, amines, and mercaptans. None of the ingredients in coffee have been associated with fighting disease or enhancing health. Coffee culture is fast paced & yang in nature.
What makes Tea so Healthy?
Tea contains high levels of polyphenols, which are strong antioxidants. Similar to the way oxidation causes cars to rust, oxidative stress on a cellular level can damage DNA. It has been linked to the onset of cancer & heart disease. Antioxidants prevent free radicals, (the unstable molecules that result from oxidation), from damaging cells. A rare amino acid is found almost exclusively in tea called Theanine (or L-theanine). This amino acid has been reported to reduce anxiety, promotes mental and physical restorative powers and improve mood, all without drowsiness. Theanine improves mood through the positive effect on neurotransmitters such as dopamine & serotonin.
Research is ongoing and we will come to learn what the Asian Culture has known for over 5000 years.
Better to be without food for a week than a day without Tea.
Jeff Blumberg, Professor of Nutrition at Tufts University praises tea not only for what it has…
but also for what it lacks~ sugar, artificial sweeteners, calories, phosphates, and artificial color.
Studies Show:
Heart:
In 2001, the Boston University School of Medicine’s study showed that 4 cups of black tea daily, visibly improved impaired blood vessel functioning by 50% with only one month’s use. It further indicated even 1 cup a day, could reduce your chance of heart attack by 44%. The study further showed that Tea Drinkers had a significantly lower mortality rate than non- tea drinkers over all.
The Journal of the American Heart Association (2002), showed an Israeli study where people who drank more than 14 cups of tea per week had a 44% lower death rate than non-tea drinkers in the 3 ½ years following their heart attacks. Those who consumed less than the 14 cups had a 28% lower death rate over the same period. There was little difference between patients in terms of exercise, income, education, smoking and drinking habits.
Black tea may lower the risk of heart disease by preventing blood from clumping and forming clots. Researchers found that participants who were given tea had lower levels of the blood protein associated with coagulation
Cancer:
Dr Mitchell Gaynor, Director of Oncology at Strong Cancer Prevention Center in NYC indicated that “Tea is one of the single best cancer fighters you can put in your body.”
Researchers at the University of Wisconsin believe that tea works to prevent cancer in three ways:
1st ~ antioxidants stop free radicals from damaging healthy cells and tissue, which prevents cancer.
2nd ~ polyphenols prevent damaged cells from metastasizing which slows cancer development and
3rd ~ certain polyphenols may even destroy cancer cells-a process call apoptosis- without harming the surrounding cells and may halt tumor growth.
Researchers have found the EGCG in White & Green tea makes cancer drugs at least 20 times more effective. Scientists added EGCG to test tubes containing breast cancer cells and the cancer drug Tamoxifen. It was found that the tea-enhanced mixture killed twice as many cancer cells as Tamoxifen alone.
Drinking Green Tea is encouraged for Smokers, say researchers at the American Chemical Society where it was reported there was a 45% lower risk of cancer than non-tea drinkers who smoke.
Iowa Researchers studied more than 35,000 postmenopausal women and determined that those who drank at least 2 cups of tea a day were 40% less likely to develop urinary tract cancer and 68% as likely to develop cancer of the digestive tract.
Bones:
The Archives of Internal Medicine (May 2002) published a study of 500 Chinese Men & Women who regularly drank black, green, or oolong tea for more than 10 years. Compared with non-habitual drinkers, tea drinker had 6.2% higher bone mineral densities even when other factors such as exercise and calcium were taken into account. It is believed that drinking just 2 cups of tea per day provides the same bone health benefits as 2-3 servings of dairy.
Teeth/Oral Health:
University of Illinois revealed that the polyphenols in tea slowed the growth of bacteria associated with bad breath and inhibited growth of pathogens in the mouth as well. Tea of all types provide a natural source of fluoride which helps in preventing cavities and gum disease
Skin:
Scientists at Case Western University and University Hospital of Cleveland have proven that ingredients in White Tea can boost the immune function of skin cells and protect them from harmful UV rays. This discovery will have tremendous impact on the study of skin cancer.
Weight Loss:
Polyphenols in Green tea appear to accelerate calorie burning by blocking the enzyme that breaks down norepinphrine, a brain chemical that regulates metabolism. Higher levels of norepinephrine increases metabolism.
