HOW MUCH TEA SHOULD I USE? The traditional rule is “one teaspoon for each cup, plus one for the pot.” But this rule does not specify how big the cups are nor does it explain if the teaspoon is level or heaping. For loose leaf tea we recommend about 2.5 grams (.1 oz) for every 228 ml (8 fl oz) of water. Ultimately the amount of tea you use depends on many variables. If you plan to add milk and sugar you should probably use more leaves. The best recommendation is that you experiment and decide upon the amount that suits you best.

HOW LONG SHOULD I STEEP MY TEA? 3-5 minutes is fine for most varieties. Oolong has larger leaves which benefit from a longer steeping time, whereas Darjeelings are often best with a steeping time of less than 3 minutes. Premium high grown flavoured Ceylon tea is best when steeped between 3-5 minutes. This allows the delicate flavor of the base tea to fully develop and ‘link’ with the natural flavouring oils we use. We also recommend a dash of sugar with our flavoured teas as a light sweetness heightens the natural flavors by about 20%.

HOW SHOULD I STORE MY PREMIUM LOOSE LEAF TEA? Never store tea in a refrigerator. When tea comes out of the estate’s tea dryer it has less than 3% moisture and if not stored properly it quickly absorbs moisture.

GREEN TEA

GREEN TEA is not fermented, rather the leaves undergo three treatments before consuming; roasting ( or steaming), rolling and firing.  Roasting is accomplished using a variety of wood, adding essential flavors to the tea.  Rolling is done completely by hand and the leaves can be rolled into various shapes-sticks, balls, twists, flowers or into the form of a leaf.  Green teas contain very little caffeine 20mg per serving.  When consumed with a meal green tea aids in digestion, promotes the burning of calories and can increase the metabolism by up to 7%.  The Chinese have known the medicinal befenfits of green tea since ancient times, using it to treat everything from headaches to depression.  The secret of green tea lies in the fact it is rich in catechin polyphenols, a powerful antioxidant that fights sickness.

China is the worlds leading producer of green tea. Nowhere in the world is there such a variety and range of green teas. Innumerable ceremonies are involved with green tea consumption, production and manufacturing. All of our green teas only come from spring growth when the quality is highest. Yes, we pay a premium for this quality, but paying for quality is always worthwhile.

Jasmine and Gunpowder teas are the quintessential green teas. The center of jasmine tea production is the Fujian Province, China. The best jasmines are from spring green tea and from 1st blooming May jasmine flowers. Gunpowder teas are tightly rolled tea leaves that uncurl when they are infused. Gunpowder teas have long keeping qualities because of this roll.

Besides China, the other world renown green tea producing nation is Japan and with the explosive growth of green teas popularity, Sri Lanka and Kenya have also begun to produce excellent Green tea. In Japan, the rigorous attention paid to manufacture has resulted in exquisite teas. Matchca is most interesting—almost like a talcum powder it is so fine—but when prepared properly the tea goes into suspension giving a highly concentrated top quality cup of green tea.

WHITE TEA

WHITE TEAcomes from selected varietal tea bushes. The leaves on these varietals are slightly paler in color which is evident in the brewed infusion. White tea is made up of leaf buds that are covered with whitish hairs.  These new buds are plucked before they open in early spring, then withered and dried slowly at low temperatures.  Leaf buds are not rolled and only slightly oxidized.  This solitary harvest time makes this tea less available and more expensive.  White tea has a very mild flavor and natural sweetness, it does not taste grassy like green tea.  Essentially the difference between white tea and black is that white tea undergoes very little processing and slight fermentation.  With a minimum caffeine content of 15mg serving.  Some studies have also shown that white tea contains high levels of cancer-fighting antioxidants .  Natural flavors can be added to white tea without comprising its value and are becoming increasingly popular

OOLONG TEA

OOLONG TEA is withered, partially oxidized (fermented) and dried.  It is generally wilted in direct sunlight.  The edges of the leaves are gently bruised by shaking them in bamboo baskets.  This makes the edges oxidize faster than the centre of the leaf so that the edges are reddish and the centre remains green.  The leaves are then spread out to air dry until the leaf veins become apparent and the surface yellows.  It has a complex flavor and an aroma more delicate than black tea and more powerful than green tea.  Oolong tea can range between ‘light and fragrant’ (green oolong) or ‘deep and roasted’ (dark oolong). The flavour profiles can vary tremendously according to the tea maker’s skills and the soil conditions of the tea bushes.  Oolong tea contains free radicals and polyphenols that the Chinese credit with controlling obesity and burning fat.  Consuming Oolong tea triggers the continued burning of fat cellsthroughout your day. Drinking Oolong tea 20 minutes prior to eating meals has been credited by many for significant weight loss.

BLACK TEA

BLACK TEA has been a staple in China for more than 2000 years. Nowhere in the world is there as diverse a selection of dramatic black teas as there is in china.  In Chinese society there are historical, legendary and religious connotations included in the manufacturing, serving and consumption of tea. China is to tea what France is to wine.

 The British have had a long association with tea dating back to the 1600’s. During this time they have perfected many blends that you are no doubt familiar with. In the 1600’s tea was regularly smuggled into Britain to avoid taxation. By the 1700’s the smuggling tea trade was thought to be as large as the legal trade.

India is also an important producer of black tea.  The Assam region of northeast India is not at high altitude but the soil is a deep sandy loam and the climate is hot and steamy. These conditions produce thick full bodied teas that peak in quality during the 2nd flush (month of June), which is the time all of our teas from this region are purchased.. Top quality 2nd flush Assams are considered by many to be amongst the finest teas in the world. .The Darjeeling region in north central India grows teas that exhibit an unique flavour best described as muscatel but with a fairly light liquoring cup.

Sri Lanka (Ceylon) has many excellent tea estates that operate at high altitudes which produce exceptional teas. Two estates teas we feature are from Lovers Leap and Kenmare. All of our flavoured teas use as a base tea a high grown Ceylon Tea.

The East African plateau is high altitude and the rich volcanic soils produce world class teas. Top East African teas have a delicious floral-like flavor with a golden with a golden coppery color in the cup.

The caffeine content of black tea is about 40-60mg per serving.  All teas contain antioxidants and tea consumption is linked with the prevention of cancer, decreased risk of stroke and reduced blood cholesterol.  Additionally, black tea has various minerals such as calcium, magnesium, manganese, potassium and the Vitamins C and K.  A cup of your favorite tea along with a good book or conversation with a friend is also a great way to release stress.

ROOIBOS

The story of ROOIBOS TEA  began around the turn of the 20th century in South Africa. The locals discovered that the needle-like leaves of the ‘Aspalathus Linearis’ plant made a tasty and aromatic tea. The fine needles are picked, chopped and bruised which starts a fermentation process after which they are sun dried. When brewed one can enjoy a fruity refreshing herbal beverage that is taking the world by storm.

Completely caffeine free the health benefits of this tea seem to be endless.  Insomnia, irritability, headaches, nervous tension, hypertension, stomach cramps, allergies, asthma, eczema and boosts the immunity system  significantly.  Completely safe for even nursing mothers and infants suffering from colic.  A tea that is truly for everyone.

Research undertaken in Japan indicates that Rooibos is high in antioxidants which scavenge on free radicals. Free radicals are toxic compounds which attack healthy cells and accumulated damage contributes to aging and a decline on the immune system.

Those that consume Rooibos have claimed it has a soothing effect on headaches, sleep patterns and digestive problems. Rooibos research in South Africa has concluded that 7 ounces of prepared Rooibos (about 1 cup) contains the following nutrients: Iron, Potassium, Calcium, Copper, Zinc, Magnesium, Fluoride, Manganese and Sodium. Additionally Rooibos contains significant quantities of polyphenols which are known powerful antioxidants

                                                          HEALTH BENEFITS OF TEA

All teas contain antioxidants and tea consumption is linked with the prevention of cancer, decreased risk of stroke and reduced blood cholesterol. Additionally, black tea has various minerals such as calcium, magnesium, manganese, potassium and the Vitamins C and K.

The Japanese make many health claims about green tea such as: Reduces thew risk of Cancer - Their studies relate to the high levels of catechins in tea. One study by Y.Nakamura concluded that green tea and catechin markedly inhibited the development of cancer. This study utilized data from a survey of inhabitants of Shizuoka (the major tea growing region of Japan) where green tea is a staple product and a main beverage where the inhabitants daily consume as much as 1 - 1.5g of green tea catechins in their tea drinking. The survey suggests that green tea catechins played a significant role in a low SMR (Standardized Mortality Ratio). The scientific aspect of the study when combined with the survey lead the scientists to the conclusion that there is a striking reduction in the cancer death rate amongst residents who are accustomed to drinking quite strong tea and frequently changing the tea leaves.

 Alzheimer’s is associated with a reduced level of acetylcholine in the brain. In lab tests in Newcastle (UK) researchers found that both black and green tea inhibited the activity of acetylcholinesterase which breaks down this key chemical.

Researchers have found that black tea might give a quick boost to the heart. In a small study they found that blood flow in the coronary arteries improved 2 hours after black tea consumption. The same was not true of a caffeinated drink used for comparison.

The Journal of Nutrition reports: Consuming between 30-32 ounces of tea every day over a period of time (the fluid equivalent of 2½ cans of soda) may reduce LDL (bad cholesterol) levels by more than  10% and decrease DNA damage caused by smoking.

 Problem Sunburn: Dr Kunin advises that green tea is loaded with ECCG, an antioxidant that reduces inflammation and relieves pain. Brew green tea, chill it then apply the tea to your sunburn with a washcloth. PS-Sencha Kyoto cherry Rose Festival will make you smell the best.

 In a study published be Nature Structural & Molecular Biology; researchers state that a powerful antioxidant EGCG binds to protein found on tumor cells and dramatically slows their growth.

 Jan 5, 2005—the BBC reported; The popular berbal tea camomile may help relieve a wide range of health ailments, including colds and menstrual cramps.

 A study at the University of Oregon indicated that consumption of moderate amounts of green tea or white tea might provide a protection against colon tumors about as well as a prescription drug, sulindac, that has been shown effective for that purpose.

 Georges Friedli in his thesis at the University of Surrey, has written “peppermint is frequently used to relieve stomach and bowel spasms and promote the expulsion of flatus. It is a good tea to drink wither during meals or after meals to aid digestion.”

 Pace University—New studies conducted have indicated that White Tea extract may have prophylactic applications in retarding the growth of bacteria that cause Staphylococcus, Streptococcus infections pneumonia and dental caries.

 Drinkers of green tea are less likely to develop high blood pressure than non-drinkers, a Taiwanese study says. They added that the risk of hypertension, a condition that can lead to heart disease and stroke, declined the more green tea was regularly consumed.

 “GREEN TEA MAY CURB PROSTATE CANCER IN MEN AT RISK” (Reuters Apr 19th 2005) “compounds found in green tea may prevent the development prostate cancer in men with a precancerous condition called high-grade intraepithelial neoplasia (PIN)” said Dr. Saverio Bettuzzi from the University of Parma in Italy. High - grade PIN progresses to invasive prostate cancer within a year in about 30% of men if no treatment is given. Green tea catechins (GTCs) may be the answer, Bettuzzi told the American Association for Cancer Research in Anaheim. The investigator performed a trial on men with high - grade PIN. 30 were given a placebo and 32 a preparation containing 600mg of GTC’s daily (equivalent to 12-15 cups of green tea). After a year, only 1 man among 32 in the GTC group developed prostate cancer, a rate of 3%. In contrast 9 out of 30 treated with placebo developed prostate cancer, for a rate of 30%. Buttuzzi noted “There are other studies strongly suggesting that similar results could be obtained for the prevention of other types of cancer. As a matter of fact breast and colon cancer are possible targets” said Bettuzzi.

 “Green tea may hold the secret to the mysteries of Alzheimer’s disease and a possible treatment and cure, a new study suggests. Long favored by many for its antioxidants and possible protection against cancer, green tea reduces the plaque created in the brain by Alzheimer’s, according to the study published in the Journal of Neuroscience February 2006” - Globe & Mail, Toronto.

 Tea may have beneficial effects on patients who have cardiovascular disease, according to a study of 1900 heart attack patients conducted by a professor of medicine at Harvard.

 Drinking green tea can help prevent mouth cancer—study by the U.S. Academy of General Dentistry.

 A Health Canada study, published in the British journal Food and Chemical Toxicology, suggests teas of all kinds—green, oolong and black—may limit cell mutation linked to chronic diseases including cancer.

 A Japanese university’s school of medicine concluded that drinking Oolong tea helps reduce weight as Oolong tea burns fat.