Years ago I lived in Asia, in Korea and Japan specifically, with frequent trips to China and lots of trips to South East Asia. I learned a thing or two about tea and the art of enjoying it. There is an art to choosing the right one, to brewing it with the perfect temperature water in the right kind of pot; even to serving and enjoying the tea.
Nowadays the demand for tea has increased has outstripped the supply and the traditional ways of growing tea has been replaced by mass production farming leading to over usage of pesticides. In countries such as China and India, where a vast majority of tea is grown, the environmental standards are lax when compared to that of the EU and US. Because I drink black, white and green tea often I stick to certified organic teas. Because the cultivation of tea is also a “sweat shop” type industry, I also look for Fair Trade teas where brands commit to providing a living wage to growers and workers while giving back to the communities in which they live.
Teatulia teas offer teas that are both organic and fair trade not to mention are packed with flavor. Their teas are grown in a single tea garden in Bangladesh, on virgin land nestled against the Himalayas to the North and the Brahmaputra and Ganges Rivers to the South. They ship directly from their tea garden with no middle man, no long-term warehouse storage and no waiting around to be put into just the right blend as defined by a third-party blender. Very few tea producers can boast this fact. I am also impressed with their eco packaging with compostable canisters, biodegradable silky tea bags, and labels made with recycled paper and printed with water based ink. I hit the trifecta of healthy, socially conscious and green with this brand.
With many varieties of black tea, full bodied green tea, delicate yet potent white tea, and satisfying tisanes (herbal infusions) such as lemongrass, peppermint and ginger, there is a tea for every taste. My favorite indulgences are their Neem Nectar, the cornerstone of Ayurvedic medicine for over 5000 years known for its extensive healing properties; Organic Tulsi Tea, an adaptogen tea known for its antioxidant and anti-inflammatory properties (great for those working on balancing adrenal glands); and their First Flush tea with its mildly astringent yet sweet malted taste. First Flush tea leaves are the first to be plucked in the spring making them the most delicate flavored of the black teas. Think first spring vegetables vs. mid-summer veggies when comparing flavors. If you order First Flush tea during the month of August using the code “firstflush25″ you get 25% off which provides
The information below was taken directly off of Teatulia’s website and gives a concise overview on the differences in teas and their many health benefits.
FIRST THINGS FIRST: DEFINING TEA
It’s important to understand exactly what qualifies a beverage as “tea.” When scientists use the word tea, they’re typically referring to organic black tea, green tea, white tea, oolong tea or pu-erh tea. The common link between these five categories is that they are each made from the leaves of the Camellia Sinensis plant. Herbal “teas” aren’t actually scientifically considered teas at all, though they may be commonly referred to as such. These kinds of teas include those like chamomile and peppermint, which are made using a variety of different plants with varying nutritional values.
THE FABULOUS FIVE
What makes these five types of teas distinct from one another? The preparation and maturity of tea leaves determine both the flavor and the nutritional content of each beverage. The leaves used to make black tea are both wilted and fully oxidized, meaning that they are dried and modified through prolonged exposure to air. Green tea goes though the wilting process, but not oxidization, while oolong tea leaves are wilted and oxidized, but not to the prolonged extent of black tea leaves. White tea is the young tea bud, and is neither wilted nor oxidized. Finally, Pu-erh tea leaves are fermented.
Researchers at the Center of Integrative Medicine at the University of Witten and Herdecke in Germany conducted 51 green tea studies, and found that drinking three to five cups per day may reduce the risk of cancers of the ovaries, lung, prostate and digestive tract. In the same study, black tea was deemed “possibly effective” for lowering the risk of ovarian cancer.
The National Institutes of Health found that drinking anywhere from one to four cups of either black or green tea per day could lower the risk of neurological disorders such as Parkinson’s disease.
A study conducted in Japan suggested that adults who consumed five or more cups of green tea each day saw a 26 percent reduction in their risk for death caused by a heart attack or stroke. This effect was even more dramatic in the group of women studied compared with the population of men. A lead researcher in this study claimed that drinking tea could also contribute to the prevention and delay of certain risks of cardiovascular disease, while also effectively lowering LDL cholesterol and triglycerides.
SPECIFIC MECHANISMS CONTRIBUTING TO HEALTH BENEFITS
Tea’s health benefits are largely due to its high content of flavonoids — plant-derived compounds that are antioxidants. Green tea is the best food source of a group called catechins. In test tubes, catechins are more powerful than vitamins C and E in halting oxidative damage to cells and appear to have other disease-fighting properties. Catechins are unoxidized. When black tea is made, catechins oxidize to form more complex compounds called thearubigins and theaflavins. Between the two, only theaflavins contain significant antioxidant potential. Green tea contains about 30% catechins, whereas black tea contains only 4% of theaflavins. Both are powerful antioxidants. But green tea has far more in quantity, which explains why it is associated with more health benefits. Studies have found an association between consuming green tea and a reduced risk for several cancers, including, skin, breast, lung, colon, esophageal, and bladder.
The antioxidants in teas can help block the oxidation of LDL (bad) cholesterol, increase HDL (good) cholesterol and improve artery function. A Chinese study published in the Archives of Internal Medicine showed a 46%-65% reduction in hypertension risk in regular consumers of oolong or green tea, compared to non-consumers of tea.
Health Benefits from Drinking Tea Regularly May Include*:
- Reduced risk of heart disease, heart attacks and stroke
- Reduced risk of getting certain cancers
- Help in preventing blood clots
- Reduced cholesterol levels
- Reduced incidence of cavities and improved oral health
- Improved bone health and possible reduction in the risk of osteoporosis
- Strengthened immune system
- Decreased risk of developing kidney stones
*Source: “Tea & Health Research Summary”, Tea Association of the USA, Inc., TeaUSA.com
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.
With Teatulia get 25% any order with no minimum with code “tea4me25″ and get free shipping to boot. Enjoy a tea break and reap the many health benefits.0