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A note about sun tea

We know sun tea is very popular, but from a food safety standpoint, we advise against it.  Sun tea is made by steeping tea bags in a large container of water placed in the sun for several hours to warm it.  The problem is that the water only gets warm enough to encourage the growth of bacteria.   Iced …continue reading

Antioxidants and Tea Age

A recent article in the Journal of Food Science reports that the quantity of catechins, components in green tea that are thought to have antioxidant and other health benefits, declines as tea sits in storage. Researchers tested 8 commercial bagged green teas (of unknown history) available in the U.S., Korea, and Japan. The samples …continue reading

Tea and Iron Absorption

Iron is involved in many cellular functions and is needed to transport oxygen to cells. Although sometimes there may be a relationship between tea drinking and reduced absorption of iron, research indicates that individuals consuming a typical Western diet are not likely to be at risk for iron deficiency anemia, regardless of their tea intake. …continue reading

Tea and Mood

From the Tea and Health Symposium from September 2007: Dr. John Foxe, Ph.D., Professor of Neuroscience, Biology and Psychology at City College of the City University of New York, has been conducting human studies to measure the effect of theanine, an amino acid present in all kinds of tea (not herbal), on the brain and …continue reading