By [http://ezinearticles.com/?expert=Dmitry_Fedosev]Dmitry Fedosev
In the market you can find many kinds of tea such as black tea, green tea, white tea, Chinese tea, etc. One tea that is known for medicinal advantages it the famous Tulsi tea from India. It is also known as Holy Basil Tea. Tulsi tree that can be found in abundance in India has always been known for its medical benefits.
A study was conducted to understand the health benefits of Tulsi. It was noticed that helped greatly in controlling the blood sugar levels among people who suffer from diabetes. Another study revealed that it lowered the cholesterol levels. Tulsi is considered to be one of the most powerful Ayurvedic medicine. In Ayurveda, Tulsi is commonly used for treating general health issues like headaches, fever, cold, etc.
Here are some of the manifold benefits of the Tulsi tea:
- Helps in maintaining the health of our respiratory system.
- It improves our vision.
- The antioxidants present in the tea helps in strengthening our immune system.
- Helps in beating stress by calming your senses.
- It also boosts your stamina and makes you feel energetic
We all lead a very stressful life and we are so caught up with our life that we do not have time to beat the stress. This is where Tulsi tea comes into play. Tulsi is grown organically and its extracts are used to prepare tea. It is completely free for harmful things like caffeine. The taste of the Tulsi tea is somewhat pungent. Since it is completely from side effects, it can be consumed more than twice in a day. It replenishes you completely and refreshes your mind. When you consume the tea which is rich in antioxidants, it frees your body from harmful radicals. These harmful radicals should be expelled from our body. If they remain in our body, it can destroy our cells and tissues.
When the stress level increases, there can be an increase in the blood pressure. Since Tulsi tea does will in controlling the blood pressure level, cardiac patients are advised to consume it. It cleanses our blood from the impurities and facilitates proper blood supply to the heart and from the heart to the rest of our body.
Tulsi tea has numerous health benefits. However, its benefits can be experienced differently by different people. For instance, some people who are suffering from cardiac problem can benefit from it whereas others who suffering digestive problems can benefit from it. It elevates the stamina and endurance level of the body. Since it does well in improving our respiratory system, it facilitates full and efficient usage of the oxygen we inhale. Tulsi tea will make you appear younger thanks to its anti-ageing properties. [http://www.tealux.ca/tulsi_tea_blends]Tulsi tea health benefits are manifold. Buy [http://www.tealux.ca/tulsi_tea_blends]Tulsi tea today at Tealux.ca
Article Source: [http://EzineArticles.com/?Tulsi-Tea-and-Its-Health-Benefits&id=6553802] Tulsi Tea and Its Health Benefits
Wednesday, December 28, 2011
Monday, December 26, 2011
The Story of Matcha
By [http://ezinearticles.com/?expert=Eric_Gower]Eric Gower
Matcha has been around a long time - since the late 12th century in Japan, a good 300 years before the printing press was invented, and centuries before Copernicus, Michelangelo, and da Vinci were born. But its origins go back even further, to 8th-century China, when it was thought of more as a an art form, akin to poetry, with which one amused oneself, than as a daily beverage.
Chinese zen (chan) monks were the ones who discovered the joys of pulverizing green tea leaves (which had first been steamed, then dried, then packed into tight molds for easy portability). They would prepare their tea by breaking off a chunk, mashing it with a mortar and pestle until they got a fine powder, and then whisking the tea powder and hot water together in a wide, shallow bowl. Preparation and consumption of this tea played an important part in the lives of lots of early Zen Buddhists, and, eventually, elaborate rituals were formed around this idiosyncratic green tea.
An influential Japanese Buddhist monk (in the Tendai sect) by the name of Eisai Myoan, on a trip to China in the late 1180s, became rather smitten with two important Chinese practices: Zen Buddhism and matcha. He came back to Japan pretty fired up about both, and devoted the rest of his life to writing about and teaching both zen and matcha.
Matcha fell from favor among Chinese intellectuals - it's never been quite clear why - and was slowly replaced by other forms of Chinese tea (especially pu-ehr), but its popularity only grew in Japan, thanks initially to Eisai's incessant efforts (his two-volume Kissa Yojouki ("Book of Tea and Mulberries" has been a classic ever since).
It's rare that a single non-political individual could influence the culture of a civilization to the extent that Eisai did, but he really hit one out of the park as a result of that trip to China: zen buddhism and matcha have been integral, and complementary, to Japanese culture and history for almost a millennium.
Zen monasteries in Japan took to matcha quickly. They favored matcha for a few reasons: 1) it kept them awake and alert during long periods of meditation, and 2) they knew it had valuable medicinal properties that we now have a very scientific handle on (see The Health Benefits of Matcha).
Matcha soon became appreciated by the higher strata in Japan's caste-oriented early society, especially among the samurai class, and it grew in popularity through the end of the 16th century. It was during this time that tea growers, mostly in Uji, Kyoto, really began to understand the best cultivation techniques. With time, they kept learning about and producing better matcha.
Consuming and appreciating matcha, in addition to simultaneous pursuit of Japan's other traditional arts like poetry, flower arrangement, and painting, gave one a kind of cultural clout; fluency in matcha was considered a good way to "rise above one's station" in life. People aspired to matcha. Feudal politicos/bosses (known as daimyo) retained tea masters on their payrolls for the prestige they brought, and collected tea paraphernalia like ceramics and utensils, which were considered prized cultural possessions.
Somehow along the way, then, the use and enjoyment of matcha in China waned, but it was transmitted to Japan, where it developed independently, at first in zen monasteries, and then on to the general public in the form of chanoyu, or the tea ceremony. Tea rules emerged from the many rules that tightly govern daily life in zen temple.
By the 14th century, professional tea masters, such as Sen No Rikyu, developed the tea ceremony into a highly choreographed ritual that makes use of many art forms, including ceramics, painting, lacquerware, culinary arts, architecture and design, calligraphy, flower arrangement, and even gardening. It's hard to think of another pursuit that draws on so many disparate artistic pursuits.
The enjoyment of matcha was at first practiced exclusively by men (monks and influential leaders, mostly), but, over time, women became increasingly involved. Today, women far outnumber number men in the pursuit of chanoyu.
The good news is that, today, the popularity of matcha has never been greater or more widespread, far more so than it was during the period of its heyday in the Edo Period and prior to that.
Our belief is that, once matcha becomes increasingly disconnected to chanoyu and is enjoyed on its own - perhaps with a small, personal ceremony of one's own - its popularity will skyrocket.
Eric Gower http://breakawaymatcha.com
Article Source: [http://EzineArticles.com/?The-Story-of-Matcha&id=6551376] The Story of Matcha
Matcha has been around a long time - since the late 12th century in Japan, a good 300 years before the printing press was invented, and centuries before Copernicus, Michelangelo, and da Vinci were born. But its origins go back even further, to 8th-century China, when it was thought of more as a an art form, akin to poetry, with which one amused oneself, than as a daily beverage.
Chinese zen (chan) monks were the ones who discovered the joys of pulverizing green tea leaves (which had first been steamed, then dried, then packed into tight molds for easy portability). They would prepare their tea by breaking off a chunk, mashing it with a mortar and pestle until they got a fine powder, and then whisking the tea powder and hot water together in a wide, shallow bowl. Preparation and consumption of this tea played an important part in the lives of lots of early Zen Buddhists, and, eventually, elaborate rituals were formed around this idiosyncratic green tea.
An influential Japanese Buddhist monk (in the Tendai sect) by the name of Eisai Myoan, on a trip to China in the late 1180s, became rather smitten with two important Chinese practices: Zen Buddhism and matcha. He came back to Japan pretty fired up about both, and devoted the rest of his life to writing about and teaching both zen and matcha.
Matcha fell from favor among Chinese intellectuals - it's never been quite clear why - and was slowly replaced by other forms of Chinese tea (especially pu-ehr), but its popularity only grew in Japan, thanks initially to Eisai's incessant efforts (his two-volume Kissa Yojouki ("Book of Tea and Mulberries" has been a classic ever since).
It's rare that a single non-political individual could influence the culture of a civilization to the extent that Eisai did, but he really hit one out of the park as a result of that trip to China: zen buddhism and matcha have been integral, and complementary, to Japanese culture and history for almost a millennium.
Zen monasteries in Japan took to matcha quickly. They favored matcha for a few reasons: 1) it kept them awake and alert during long periods of meditation, and 2) they knew it had valuable medicinal properties that we now have a very scientific handle on (see The Health Benefits of Matcha).
Matcha soon became appreciated by the higher strata in Japan's caste-oriented early society, especially among the samurai class, and it grew in popularity through the end of the 16th century. It was during this time that tea growers, mostly in Uji, Kyoto, really began to understand the best cultivation techniques. With time, they kept learning about and producing better matcha.
Consuming and appreciating matcha, in addition to simultaneous pursuit of Japan's other traditional arts like poetry, flower arrangement, and painting, gave one a kind of cultural clout; fluency in matcha was considered a good way to "rise above one's station" in life. People aspired to matcha. Feudal politicos/bosses (known as daimyo) retained tea masters on their payrolls for the prestige they brought, and collected tea paraphernalia like ceramics and utensils, which were considered prized cultural possessions.
Somehow along the way, then, the use and enjoyment of matcha in China waned, but it was transmitted to Japan, where it developed independently, at first in zen monasteries, and then on to the general public in the form of chanoyu, or the tea ceremony. Tea rules emerged from the many rules that tightly govern daily life in zen temple.
By the 14th century, professional tea masters, such as Sen No Rikyu, developed the tea ceremony into a highly choreographed ritual that makes use of many art forms, including ceramics, painting, lacquerware, culinary arts, architecture and design, calligraphy, flower arrangement, and even gardening. It's hard to think of another pursuit that draws on so many disparate artistic pursuits.
The enjoyment of matcha was at first practiced exclusively by men (monks and influential leaders, mostly), but, over time, women became increasingly involved. Today, women far outnumber number men in the pursuit of chanoyu.
The good news is that, today, the popularity of matcha has never been greater or more widespread, far more so than it was during the period of its heyday in the Edo Period and prior to that.
Our belief is that, once matcha becomes increasingly disconnected to chanoyu and is enjoyed on its own - perhaps with a small, personal ceremony of one's own - its popularity will skyrocket.
Eric Gower http://breakawaymatcha.com
Article Source: [http://EzineArticles.com/?The-Story-of-Matcha&id=6551376] The Story of Matcha
Saturday, December 24, 2011
Green Tea Power
By [http://ezinearticles.com/?expert=Chris_Alderson]Chris Alderson
Since ancient times, green tea has been used for its medicinal benefits in treating a variety of ailments. Originating in China 4,000 years ago during the Song Dynasty, the tea soon spread in popularity to Japan through Buddhist monks and then onto the rest of Asia and the Middle East.
Green tea contains high levels of antioxidants (EGCG in particular) that have been found to prevent and fight disease. Made from the leaves of Camellia sinensis, the tea leaves are steamed keeping the EGCG intact while other teas such as black and oolong are fermented converting the EGCG into a less effective form of antioxidant. EGCG itself is an amazing 20 times stronger than Vitamin C or E making it a very potent brew indeed.
The following are a few of the many reported benefits of drinking green tea.
Reduced growth of cancer cells
Lowered cholesterol levels
Decrease in the formation of abnormal blood clots reducing the risk of heart attack and stroke
Slowdown of the aging process by reducing cell damage
Increase in the fat oxidation process converting the food we eat into energy faster
Increased insulin sensitivity and glucose tolerance for better blood sugar level control
Drinking 4 to 5 cups of green tea per day is recommended to take full advantage of its antioxidant benefits. There are however, varying grades of tea based on the quality of the leaves, part of the leaf used and the processing method. On the down side, drinking too much tea near bedtime can lead to insomnia as it does contain caffeine; about half the amount that is in a regular coffee.
It is very easy to over brew green tea, following these basic instructions will help you brew that perfect cup every time.
Use one tea bag or 1 to 2 tsp of green tea per cup
Bring a kettle of cold water to a boil
Allow it to stand for up to 3 minutes
Pour the water over the tea bag/tea and allow to steep for up to 3 minutes
Allow the tea to cool for three more minutes before pouring
Over the past decade, green tea has increased in popularity worldwide and is now being added to a variety of products such as health drinks, ice cream, pastries, hair products and body creams in an effort to grab hold of the Green Tea craze. An ancient Chinese proverb states that it is better to be deprived of food for three days, than tea for one.
About the Author
Chris Alderson is a writer for Lesbian Moms Today, a website for lesbian moms and their families to talk about parenting, family, relationships, healthy living, films, travel, films and events. Checkout this week's installment of our exclusive lesbian and gay comic strip - Among Amigos! http://www.lesbianmomtoday.com
Article Source: [http://EzineArticles.com/?Green-Tea-Power&id=6549455] Green Tea Power
Since ancient times, green tea has been used for its medicinal benefits in treating a variety of ailments. Originating in China 4,000 years ago during the Song Dynasty, the tea soon spread in popularity to Japan through Buddhist monks and then onto the rest of Asia and the Middle East.
Green tea contains high levels of antioxidants (EGCG in particular) that have been found to prevent and fight disease. Made from the leaves of Camellia sinensis, the tea leaves are steamed keeping the EGCG intact while other teas such as black and oolong are fermented converting the EGCG into a less effective form of antioxidant. EGCG itself is an amazing 20 times stronger than Vitamin C or E making it a very potent brew indeed.
The following are a few of the many reported benefits of drinking green tea.
Reduced growth of cancer cells
Lowered cholesterol levels
Decrease in the formation of abnormal blood clots reducing the risk of heart attack and stroke
Slowdown of the aging process by reducing cell damage
Increase in the fat oxidation process converting the food we eat into energy faster
Increased insulin sensitivity and glucose tolerance for better blood sugar level control
Drinking 4 to 5 cups of green tea per day is recommended to take full advantage of its antioxidant benefits. There are however, varying grades of tea based on the quality of the leaves, part of the leaf used and the processing method. On the down side, drinking too much tea near bedtime can lead to insomnia as it does contain caffeine; about half the amount that is in a regular coffee.
It is very easy to over brew green tea, following these basic instructions will help you brew that perfect cup every time.
Use one tea bag or 1 to 2 tsp of green tea per cup
Bring a kettle of cold water to a boil
Allow it to stand for up to 3 minutes
Pour the water over the tea bag/tea and allow to steep for up to 3 minutes
Allow the tea to cool for three more minutes before pouring
Over the past decade, green tea has increased in popularity worldwide and is now being added to a variety of products such as health drinks, ice cream, pastries, hair products and body creams in an effort to grab hold of the Green Tea craze. An ancient Chinese proverb states that it is better to be deprived of food for three days, than tea for one.
About the Author
Chris Alderson is a writer for Lesbian Moms Today, a website for lesbian moms and their families to talk about parenting, family, relationships, healthy living, films, travel, films and events. Checkout this week's installment of our exclusive lesbian and gay comic strip - Among Amigos! http://www.lesbianmomtoday.com
Article Source: [http://EzineArticles.com/?Green-Tea-Power&id=6549455] Green Tea Power
Thursday, December 22, 2011
The Health Benefits of Matcha
By [http://ezinearticles.com/?expert=Eric_Gower]Eric Gower
It's a unique challenge to present something as both 1) an epicurean experience unlike any other, and 2) a superfood that is quite possibly the healthiest substance one can put into one's body, bar none. To our knowledge, no food or beverage can make both claims. Great wines are some of life's finest pleasures, but anything more than small quantities can have adverse effects on health (not to mention make you drunk or bankrupt you).
Superfoods, including pomegranate, gojiberries, wild blueberries, acai berries, mackerel, sardines, fresh turmeric, ginger, cacao, avocado, dark winter greens, walnuts, pumpkin, and regular green tea - among others that make up the bulk of the bulk of the breakaway diet - are both healthful and delicious, but, even in the hands of very skilled cooks, they don't really qualify as "transcendental" epicurean experiences in the way that, say, a glass of Roman�e Conti does.
Drinking highest-quality artisanal matcha is like drinking Roman�e Conti AND getting at least 10x the health benefits of the superfoods listed above. This has been a true epiphany for me: it's as if my doctor told me that the greatest gift I could give my body and brain is have a few glasses of DRC with every meal, AND that it would result in better focus/concentration, weight loss, fresher breath, bolstered immunity, and an elevated mood that sure feels like what the Buddhists call satori, a kind of calm euphoria. Where do I sign?!
Some basic health facts about matcha:
It's got boatloads of antioxidants, which act as anti-inflammatory and antiviral agents in the body. You can actually measure the antioxidant contents of foods, with something called ORAC (oxygen radical absorbance capacity) units. Here are some ORAC numbers for common superfoods: gojiberries 253, dark chocolate 227, pomegranate 105, wild blueberries 93, acai berries 60, broccoli 31. And matcha? It clocks in at an astounding 1440; more than all of those superfoods COMBINED.
You can break down the term "antioxidants" into lots of components, but one key antioxidant is actually a flavanoid/catechin called EGCG (epigallocatechin gallate), and matcha is crazy full of EGCGs. It has roughly 140x the EGCGs of regular green tea, for the simple reason that matcha is consumed whole. It is not steeped or, worse, extracted (beware of health claims for extracted green tea - much of it is bogus). The soluble and insoluble fiber in matcha work in synergy, something that can't happen in tea that is steeped. It's this synergistic effect that is responsible for its off-the-charts EGCG count. Wikipedia lists a bunch of studies that have shown that EGCG in quantity can be beneficial in treating brain, prostate, cervical, and other cancers. Other studies have posited that matcha helps stave off dementia, promotes fat burning, aids digestion, improves oral hygiene, and helps bolster immunity.
Matcha drinkers have reported (to me, and to others) clearer and quicker thinking, improved memory for things like names and numbers, increased alertness and awareness, elevated moods, "calm euphoria," and improved concentrative abilities for studying, working, or driving. These claims have definitely rung true in my own case.
In short, matcha is a bajillion (to use scientific language) times better for you than other teas because all the action is in the leaves, which are savored and swallowed.
Other random and widely reported observations about matcha and health:
Matcha has exceedingly high levels of chlorophyll (thanks to the shading process), which is what gives it its hallucinogenic green color. Health gurus claim that chlorophyll is among the most powerful detoxifiers of blood, and a powerful ally in creating ideal blood alkalinity.
There appears to be a direct connection between antioxidant activity and hypoglycemic activity. The natural sugars (polysaccharides) in matcha help to stabilize blood sugar levels, and to protect against insulin spikes thus stabilizing blood sugar levels. Polysaccharides from green tea in concentrated form are used in the treatment of diabetes in China.
Antioxidants are desirable because they destroy "free radicals," which are atoms with unpaired electrons that are known to damage DNA and speed up the aging process (a theory known as the Free Radical Theory of Aging).
Two studies (including a total of 1,331 women with breast cancer) found a significant (27% ) reduction in the recurrence of breast cancer among women who drank three or more cups of green tea daily.
Eric Gower http://breakawaymatcha.com
Article Source: [http://EzineArticles.com/?The-Health-Benefits-of-Matcha&id=6551351] The Health Benefits of Matcha
It's a unique challenge to present something as both 1) an epicurean experience unlike any other, and 2) a superfood that is quite possibly the healthiest substance one can put into one's body, bar none. To our knowledge, no food or beverage can make both claims. Great wines are some of life's finest pleasures, but anything more than small quantities can have adverse effects on health (not to mention make you drunk or bankrupt you).
Superfoods, including pomegranate, gojiberries, wild blueberries, acai berries, mackerel, sardines, fresh turmeric, ginger, cacao, avocado, dark winter greens, walnuts, pumpkin, and regular green tea - among others that make up the bulk of the bulk of the breakaway diet - are both healthful and delicious, but, even in the hands of very skilled cooks, they don't really qualify as "transcendental" epicurean experiences in the way that, say, a glass of Roman�e Conti does.
Drinking highest-quality artisanal matcha is like drinking Roman�e Conti AND getting at least 10x the health benefits of the superfoods listed above. This has been a true epiphany for me: it's as if my doctor told me that the greatest gift I could give my body and brain is have a few glasses of DRC with every meal, AND that it would result in better focus/concentration, weight loss, fresher breath, bolstered immunity, and an elevated mood that sure feels like what the Buddhists call satori, a kind of calm euphoria. Where do I sign?!
Some basic health facts about matcha:
It's got boatloads of antioxidants, which act as anti-inflammatory and antiviral agents in the body. You can actually measure the antioxidant contents of foods, with something called ORAC (oxygen radical absorbance capacity) units. Here are some ORAC numbers for common superfoods: gojiberries 253, dark chocolate 227, pomegranate 105, wild blueberries 93, acai berries 60, broccoli 31. And matcha? It clocks in at an astounding 1440; more than all of those superfoods COMBINED.
You can break down the term "antioxidants" into lots of components, but one key antioxidant is actually a flavanoid/catechin called EGCG (epigallocatechin gallate), and matcha is crazy full of EGCGs. It has roughly 140x the EGCGs of regular green tea, for the simple reason that matcha is consumed whole. It is not steeped or, worse, extracted (beware of health claims for extracted green tea - much of it is bogus). The soluble and insoluble fiber in matcha work in synergy, something that can't happen in tea that is steeped. It's this synergistic effect that is responsible for its off-the-charts EGCG count. Wikipedia lists a bunch of studies that have shown that EGCG in quantity can be beneficial in treating brain, prostate, cervical, and other cancers. Other studies have posited that matcha helps stave off dementia, promotes fat burning, aids digestion, improves oral hygiene, and helps bolster immunity.
Matcha drinkers have reported (to me, and to others) clearer and quicker thinking, improved memory for things like names and numbers, increased alertness and awareness, elevated moods, "calm euphoria," and improved concentrative abilities for studying, working, or driving. These claims have definitely rung true in my own case.
In short, matcha is a bajillion (to use scientific language) times better for you than other teas because all the action is in the leaves, which are savored and swallowed.
Other random and widely reported observations about matcha and health:
Matcha has exceedingly high levels of chlorophyll (thanks to the shading process), which is what gives it its hallucinogenic green color. Health gurus claim that chlorophyll is among the most powerful detoxifiers of blood, and a powerful ally in creating ideal blood alkalinity.
There appears to be a direct connection between antioxidant activity and hypoglycemic activity. The natural sugars (polysaccharides) in matcha help to stabilize blood sugar levels, and to protect against insulin spikes thus stabilizing blood sugar levels. Polysaccharides from green tea in concentrated form are used in the treatment of diabetes in China.
Antioxidants are desirable because they destroy "free radicals," which are atoms with unpaired electrons that are known to damage DNA and speed up the aging process (a theory known as the Free Radical Theory of Aging).
Two studies (including a total of 1,331 women with breast cancer) found a significant (27% ) reduction in the recurrence of breast cancer among women who drank three or more cups of green tea daily.
Eric Gower http://breakawaymatcha.com
Article Source: [http://EzineArticles.com/?The-Health-Benefits-of-Matcha&id=6551351] The Health Benefits of Matcha
Tuesday, December 20, 2011
Matcha and Caffeine
By [http://ezinearticles.com/?expert=Eric_Gower]Eric Gower
One of the most common questions we get is, "how much caffeine does matcha have?"
Matcha contains roughly 25mg of caffeine, which is approximately one-third the caffeine of a cup of brewed coffee. This is by most standards a very small amount of caffeine; it is easily tolerated by many people for whom coffee makes them jittery because all of the other components that make up matcha in effect slow down the release of caffeine into the body. It typically takes a good three to six hours for this minimal amount of caffeine to be absorbed into the bloodstream, and yet the wakefulness effects are apparent almost immediately upon drinking it.
In other words, matcha doesn't make you "wired" - it's nothing like coffee. If you're wary of caffeine, you can relax (and matcha will make you relax).
By definition, all "real" teas - that is, teas that come from the plant camellia sinensis, including all black, green, and oolong teas - contain some caffeine. It's built into the molecular tructure of the plant.
Matcha is different from coffee, and from other teas, in one important aspect: the caffeine in matcha works in a synergistic manner with all the other great stuff that matcha contains, including hefty quantities of phytonutrients, antioxidants, and amino acids.
This combination of caffeine + phytonutrients + antioxidants + amino acids produces an unusual effect on matcha drinkers: an uncanny ability to focus and be productive over an extended period of a few hours (for some, the effect can last up to six hours). The effect is quite fascinating, and extremely pleasant for most people because there is none of the jitteriness associated with caffeine from coffee.
Because the caffeine molecules in matcha bind to larger and more stable molecules (especially catechins), the caffeine is, essentially, released over time, instead of all at once, as it is with espresso or brewed coffee, into the bloodstream. In contrast to coffee, this timed-release mechanism tends to inhibit any sudden insulin increases, so there is no "crash" associated with quick drops in blood sugar that so many coffee drinkers feel an hour or so after drinking a cup. Nor does matcha stimulate the production of cortisol, the stress hormone, as coffee can.
Our favorite description of the effects of caffeine in matcha comes from Dana Velden, a writer at The Kitchn.com. "The caffeine hit of an espresso can be a bit like having an express train screaming through the middle of your body: a deep, powerful, jittery roar. I find the effects of matcha to be just as stimulating but in a more delicate, refined way, as if a thousand butterflies have descended on my body, beating their wings until I'm lifted, gently but resolutely, a few inches off the ground. (Seriously.)"
Eric Gower http://breakawaymatcha.com
Article Source: [http://EzineArticles.com/?Matcha-and-Caffeine&id=6551366] Matcha and Caffeine
One of the most common questions we get is, "how much caffeine does matcha have?"
Matcha contains roughly 25mg of caffeine, which is approximately one-third the caffeine of a cup of brewed coffee. This is by most standards a very small amount of caffeine; it is easily tolerated by many people for whom coffee makes them jittery because all of the other components that make up matcha in effect slow down the release of caffeine into the body. It typically takes a good three to six hours for this minimal amount of caffeine to be absorbed into the bloodstream, and yet the wakefulness effects are apparent almost immediately upon drinking it.
In other words, matcha doesn't make you "wired" - it's nothing like coffee. If you're wary of caffeine, you can relax (and matcha will make you relax).
By definition, all "real" teas - that is, teas that come from the plant camellia sinensis, including all black, green, and oolong teas - contain some caffeine. It's built into the molecular tructure of the plant.
Matcha is different from coffee, and from other teas, in one important aspect: the caffeine in matcha works in a synergistic manner with all the other great stuff that matcha contains, including hefty quantities of phytonutrients, antioxidants, and amino acids.
This combination of caffeine + phytonutrients + antioxidants + amino acids produces an unusual effect on matcha drinkers: an uncanny ability to focus and be productive over an extended period of a few hours (for some, the effect can last up to six hours). The effect is quite fascinating, and extremely pleasant for most people because there is none of the jitteriness associated with caffeine from coffee.
Because the caffeine molecules in matcha bind to larger and more stable molecules (especially catechins), the caffeine is, essentially, released over time, instead of all at once, as it is with espresso or brewed coffee, into the bloodstream. In contrast to coffee, this timed-release mechanism tends to inhibit any sudden insulin increases, so there is no "crash" associated with quick drops in blood sugar that so many coffee drinkers feel an hour or so after drinking a cup. Nor does matcha stimulate the production of cortisol, the stress hormone, as coffee can.
Our favorite description of the effects of caffeine in matcha comes from Dana Velden, a writer at The Kitchn.com. "The caffeine hit of an espresso can be a bit like having an express train screaming through the middle of your body: a deep, powerful, jittery roar. I find the effects of matcha to be just as stimulating but in a more delicate, refined way, as if a thousand butterflies have descended on my body, beating their wings until I'm lifted, gently but resolutely, a few inches off the ground. (Seriously.)"
Eric Gower http://breakawaymatcha.com
Article Source: [http://EzineArticles.com/?Matcha-and-Caffeine&id=6551366] Matcha and Caffeine
Sunday, December 18, 2011
Tea Drinking Culture of the 21st Century
By [http://ezinearticles.com/?expert=Neen_M]Neen M
TEA CULTURE
Everyone loves a good cuppa! A hot cup of Tea puts the world to rights; puts a smile on your face and warms your soul after a hard day's slog. A hot cup of Tea washes away sorrows and puts a spring in your step with each loving sip. A hot cup of Tea is a comfort blanket, a medicinal treasure and something our British culture would not be the same without.
Tea drinking dates back as far as 10th century BC where it was historically recorded first originating as a Chinese custom to sip on the brewed leaves. It supposedly broke loose from its Chinese roots and began to influence adjoining Asian regions such as Japan and Korea who abruptly latched on to the Tea growing, Tea brewing, and Tea-drinking phenomenon.
Sometime during the 16th century Tea made its way into the English economy, thanks to King Charles II alliance with Portugal through his marital ties. The Portuguese maintained well-established trading channels with China through which Tea soon became an accessible commodity that us Brits did not want to do without.
In western civilization Tea first drew breath as a lavish elixir. To sip on this 'liquid gold' was a true honor and one only presented to those of privileged parties. It was drank both medicinally and recreationally, often finding itself poured at special occasions and celebrations (usually drank from expensive china with a pert pinky on show!)
Subsequently through India's flourishing Tea trade and a huge drop in price, by the 19th century Tea became a working-class refreshment and commonly drunk in all households. It no longer held such the regal status that it once claimed ownership to however flourished as a popular pick to have readily available on your kitchen shelves.
We Brits have drunk many a 'cup of char' since the appearance of Tea back in the day. But long gone are those days of brewing your Tetley's or your PG Tips! Tea culture has moved on from a beloved cup of Yorkshire and a fondant fancy...to a new era of health-conscious folk wanting a new lease of life from their leaves.
Oolong, Puerh & Matcha Green Tea are all, but a few, parading the headlines as the new brew in town. Promising to eradicate harmful toxins, aid digestion, weight loss plus much more, these 'Trendy Teas' appear to be the way forward in giving us a clean bill of health while enjoying a soulful sip on these invigorating infusions.
Many Tea brands are all brewing up a storm with their cheeky concoctions, such as Chocolate Tea, Chilli Chai and Cr�me Caramel! And if that's not enough I have heard popcorn Tea is making its way onto centre stage! A cinematic revolution in Tea culture perhaps?
There's a whole host of holistic Teas that offer up a wealth of diversity and deliciousness helping to cure an array of ailments from A-Z. Tea drinking certainly has risen to refinement once more with the introduction of these modern twists on ancient blends, revamping Tea as the Trendy Tea of the 21st century. [http://www.trendyteas.com/]Click For Online Tea Shop
Article Source: [http://EzineArticles.com/?Tea-Drinking-Culture-of-the-21st-Century&id=6518842] Tea Drinking Culture of the 21st Century
TEA CULTURE
Everyone loves a good cuppa! A hot cup of Tea puts the world to rights; puts a smile on your face and warms your soul after a hard day's slog. A hot cup of Tea washes away sorrows and puts a spring in your step with each loving sip. A hot cup of Tea is a comfort blanket, a medicinal treasure and something our British culture would not be the same without.
Tea drinking dates back as far as 10th century BC where it was historically recorded first originating as a Chinese custom to sip on the brewed leaves. It supposedly broke loose from its Chinese roots and began to influence adjoining Asian regions such as Japan and Korea who abruptly latched on to the Tea growing, Tea brewing, and Tea-drinking phenomenon.
Sometime during the 16th century Tea made its way into the English economy, thanks to King Charles II alliance with Portugal through his marital ties. The Portuguese maintained well-established trading channels with China through which Tea soon became an accessible commodity that us Brits did not want to do without.
In western civilization Tea first drew breath as a lavish elixir. To sip on this 'liquid gold' was a true honor and one only presented to those of privileged parties. It was drank both medicinally and recreationally, often finding itself poured at special occasions and celebrations (usually drank from expensive china with a pert pinky on show!)
Subsequently through India's flourishing Tea trade and a huge drop in price, by the 19th century Tea became a working-class refreshment and commonly drunk in all households. It no longer held such the regal status that it once claimed ownership to however flourished as a popular pick to have readily available on your kitchen shelves.
We Brits have drunk many a 'cup of char' since the appearance of Tea back in the day. But long gone are those days of brewing your Tetley's or your PG Tips! Tea culture has moved on from a beloved cup of Yorkshire and a fondant fancy...to a new era of health-conscious folk wanting a new lease of life from their leaves.
Oolong, Puerh & Matcha Green Tea are all, but a few, parading the headlines as the new brew in town. Promising to eradicate harmful toxins, aid digestion, weight loss plus much more, these 'Trendy Teas' appear to be the way forward in giving us a clean bill of health while enjoying a soulful sip on these invigorating infusions.
Many Tea brands are all brewing up a storm with their cheeky concoctions, such as Chocolate Tea, Chilli Chai and Cr�me Caramel! And if that's not enough I have heard popcorn Tea is making its way onto centre stage! A cinematic revolution in Tea culture perhaps?
There's a whole host of holistic Teas that offer up a wealth of diversity and deliciousness helping to cure an array of ailments from A-Z. Tea drinking certainly has risen to refinement once more with the introduction of these modern twists on ancient blends, revamping Tea as the Trendy Tea of the 21st century. [http://www.trendyteas.com/]Click For Online Tea Shop
Article Source: [http://EzineArticles.com/?Tea-Drinking-Culture-of-the-21st-Century&id=6518842] Tea Drinking Culture of the 21st Century
Friday, December 16, 2011
What Is White Tea and How Do I Make Some?
By [http://ezinearticles.com/?expert=William_B_Harrison]William B Harrison
White tea is made from the very youngest leaves and unopened buds from the top of the tea plant. These buds have fine white hairs along their surface, giving them a whitish appearance. The processing of the harvested leaves is very minimal and quick, they are steamed or fired to keep them from oxidizing and breaking down almost immediately after harvest with very little withering or exposure to air. The lack of processing leaves the high levels of antioxidant catechins present in raw tea leaves intact in the finished white tea, and has a serious effect on the caffeine content.
Tea that has not been oxidized or fermented very much, like white tea and green tea, can be difficult to brew properly, leaving many people believing that green tea or white tea are always bitter. However, brewing loose white or green tea is very easy with a little practice.
Brewing White Tea or Green Tea:
1. Water- water should be hot, but not too hot. Just below the boiling point, at around 80-90 degrees Celsius. Let the kettle sing then sit for a minute or so of silence. It is also very important that you use good water. Spring water is best, but a very clean filtered water will suffice.
2. When pouring the water over the leaves, especially if you are using the leaves a second or third time, it is best to pour the water around the edge of the brewing vessel and the leaves, not directly over the leaves.
3. Short brewing time: It is very important not to brew white tea or green tea for too long. Good whole leaf white or green tea should infuse for no more than 30 to 45 seconds the first time, and 15-30 seconds after that. If the tea has been rolled into tight balls, a longer infusion time of about 1 minute for the first brew will open the leaves up and shorter times of 15-30 seconds can be used after that.
4. Drain the water completely from the leaves immediately. As soon as the tea has colored or reached your desired strength, drain all of the water from the leaves. Make sure to drain them completely, especially if you want to brew the leaves more than one time.
A good white tea, brewed with good water and some rehearsed skill, can have a broad variety of distinctive flavours, but a few things are almost always true of white tea; it usually has a very light taste, with a bit of vegetal sweetness, a twist of maltyness or even pineyness, and a pleasant floral fragrance. Bottoms up!
For more information on Tea and great deals on Premium High Mountain Tea, direct from source, you can visit William Harrison at his [http://blog.maemawktea.com]blog
Or on [http://www.facebook.com/MaeMawkTea]Facebook
Article Source: [http://EzineArticles.com/?What-Is-White-Tea-and-How-Do-I-Make-Some?&id=6547564] What Is White Tea and How Do I Make Some?
White tea is made from the very youngest leaves and unopened buds from the top of the tea plant. These buds have fine white hairs along their surface, giving them a whitish appearance. The processing of the harvested leaves is very minimal and quick, they are steamed or fired to keep them from oxidizing and breaking down almost immediately after harvest with very little withering or exposure to air. The lack of processing leaves the high levels of antioxidant catechins present in raw tea leaves intact in the finished white tea, and has a serious effect on the caffeine content.
Tea that has not been oxidized or fermented very much, like white tea and green tea, can be difficult to brew properly, leaving many people believing that green tea or white tea are always bitter. However, brewing loose white or green tea is very easy with a little practice.
Brewing White Tea or Green Tea:
1. Water- water should be hot, but not too hot. Just below the boiling point, at around 80-90 degrees Celsius. Let the kettle sing then sit for a minute or so of silence. It is also very important that you use good water. Spring water is best, but a very clean filtered water will suffice.
2. When pouring the water over the leaves, especially if you are using the leaves a second or third time, it is best to pour the water around the edge of the brewing vessel and the leaves, not directly over the leaves.
3. Short brewing time: It is very important not to brew white tea or green tea for too long. Good whole leaf white or green tea should infuse for no more than 30 to 45 seconds the first time, and 15-30 seconds after that. If the tea has been rolled into tight balls, a longer infusion time of about 1 minute for the first brew will open the leaves up and shorter times of 15-30 seconds can be used after that.
4. Drain the water completely from the leaves immediately. As soon as the tea has colored or reached your desired strength, drain all of the water from the leaves. Make sure to drain them completely, especially if you want to brew the leaves more than one time.
A good white tea, brewed with good water and some rehearsed skill, can have a broad variety of distinctive flavours, but a few things are almost always true of white tea; it usually has a very light taste, with a bit of vegetal sweetness, a twist of maltyness or even pineyness, and a pleasant floral fragrance. Bottoms up!
For more information on Tea and great deals on Premium High Mountain Tea, direct from source, you can visit William Harrison at his [http://blog.maemawktea.com]blog
Or on [http://www.facebook.com/MaeMawkTea]Facebook
Article Source: [http://EzineArticles.com/?What-Is-White-Tea-and-How-Do-I-Make-Some?&id=6547564] What Is White Tea and How Do I Make Some?
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