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 were…
All too often, the experience of tea is reserved for the self-proclaimed connoisseur. Because there is a good deal of mystery and jargon surrounding the countless types of tea, the fascinating history of the beverage, and the equipage used in its service, tea novices may feel intimidated and reach for the more familiar coffee mug….
Good water is crucial: For best results, use artesian water. Fill an empty kettle with fresh cold water. If using tap water, let the water run for 30 seconds so that it is fresh. Warm your pot: While the water is heating, fill your teapot with hot tap water to preheat it. Alternatively, you can briefly…
How to Quickly and Safely Brew a Quart of Great Iced Tea: Boil one cup of water. Pour it over 6-8 teaspoons of loose tea and brew 5 minutes. If you add sugar, do it now and stir well. Fill a one quart jar half way with ice. Add cold water to fill it 3/4…
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….
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…
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