The Green Tea Low Down and Your Health

While there are many types of teas available there are basically 3 main varieties of tea -- green, black, and oolong.

Green tea is made from unfermented leaves and reportedly contains the highest concentration of powerful antioxidants called polyphenols. Antioxidants are substances that scavenge free radicals -- damaging compounds in the body that alter cells, tamper with DNA (genetic material), and even cause cell death. Free radicals occur naturally in the body, but environmental toxins (including ultraviolet rays from the sun, radiation, cigarette smoke, and air pollution) also give rise to these damaging particles. Many scientists believe that free radicals contribute to the aging process as well as the development of a number of health problems, including cancer and heart disease. Antioxidants such as polyphenols in green tea can neutralize free radicals and may reduce or even help prevent some of the damage they cause.

In traditional Chinese and Indian medicine, practitioners used green tea as a stimulant, diuretic (to promote the excretion of urine), astringent (to control bleeding and help heal wounds), and to improve heart health. Other traditional uses of green tea include treating flatulence (gas), regulating body temperature and blood sugar, promoting digestion, and improving mental processes.

Green tea may be useful for the following health conditions:

High cholesterol

Research shows that green tea lowers total cholesterol and raises HDL ("good") cholesterol in both animals and people. One population-based clinical study found that men who drink green tea are more likely to have lower total cholesterol than those who do not drink green tea. Results from one animal study suggest that polyphenols in green tea may block the intestinal absorption of cholesterol and promote its excretion from the body. In another small study of male smokers, researchers found that green tea significantly reduced blood levels of harmful LDL cholesterol.

Cancer

Several population-based clinical studies have shown that green tea helps protect against cancer. For example, cancer rates tend to be low in countries such as Japan where people regularly consume green tea. However, it is not possible to determine from these population-based studies whether green tea actually prevents cancer in people. Emerging clinical studies suggest that the polyphenols in green tea may play an important role in the prevention of cancer. Researchers also believe that polyphenols help kill cancerous cells and stop their progression.

Bladder cancer. Only a few clinical studies have examined the relationship between bladder cancer and green tea consumption. In one study that compared people with and without bladder cancer, researchers found that women who drank black tea and powdered green tea were less likely to develop bladder cancer. A follow-up clinical study by the same group of researchers revealed that bladder cancer patients (particularly men) who drank green tea had a substantially better 5-year survival rate than those who did not.

Breast cancer. Clinical studies in animals and test tubes suggest that polyphenols in green tea inhibit the growth of breast cancer cells. In one study of 472 women with various stages of breast cancer, researchers found that women who consumed the most green tea experienced the least spread of cancer (particularly premenopausal women in the early stages of breast cancer). They also found that women with early stages of the disease who drank at least 5 cups of tea every day before being diagnosed with cancer were less likely to suffer recurrences of the disease after completion of treatment. However, women with late stages of breast cancer experienced little or no improvement from drinking green tea. In terms of breast cancer prevention, the studies are inconclusive. In one very large clinical study from Japan, researchers found that drinking green tea was not associated with a reduced risk of breast cancer.

Ovarian cancer. In a clinical study conducted on ovarian cancer patients in China, researchers found that women who drank at least one cup of green tea per day survived longer with the disease than those who didn’t drink green tea. In fact, those who drank the most tea, lived the longest.

Colorectal cancer. Clinical studies on the effects of green tea on colon or rectal cancer have produced conflicting results. Some clinical studies show decreased risk in those who drink the tea, while others show increased risk. Further research is needed before researchers can recommend green tea for the prevention of colorectal cancer.

Esophageal cancer. Studies in laboratory animals have found that green tea polyphenols inhibit the growth of esophageal cancer cells. However, clinical studies in people have produced conflicting findings. For example, one large-scale population-based clinical study found that green tea offered significant protection against the development of esophageal cancer (particularly among women). Another population-based clinical study revealed just the opposite -- green tea consumption was associated with an increased risk of esophageal cancer. In fact, the stronger and hotter the tea, the greater the risk. Given these conflicting results, further research is needed before scientists can recommend green tea for the prevention of esophageal cancer.

Lung cancer. While green tea polyphenols have been shown to inhibit the growth of human lung cancer cells in test tubes, few clinicial studies have investigated the link between green tea consumption and lung cancer in people and even these studies have been conflicting. One population-based clinical study found that Okinawan tea (similar to green tea but partially fermented) was associated with decreased lung cancer risk, particularly among women. A second clinical study revealed that green tea and black tea significantly increased the risk of lung cancer. As with colon and esophageal cancers, further clinical studies are needed before researchers can draw any conclusions about green tea and lung cancer.

Pancreatic cancer. In one large-scale clinical study researchers compared green tea drinkers with non-drinkers and found that those who drank the most tea were significantly less likely to develop pancreatic cancer. This was particularly true for women -- those who drank the most green tea were half as likely to develop pancreatic cancer as those who drank less tea. Men who drank the most tea were 37% less likely to develop pancreatic cancer. However, it is not clear from this population-based study whether green tea is solely responsible for reducing pancreatic cancer risk. Further studies in animals and people are needed before researchers can recommend green tea for the prevention of pancreatic cancer.

Prostate cancer. Laboratory studies have found that green tea extracts prevent the growth of prostate cancer cells in test tubes. In a large clinical study conducted in Southeast China researchers found that the risk of prostate cancer declined with increasing frequency, duration and quantity of green tea consumption. However, both green and black tea extracts also stimulated genes that cause cells to be less sensitive to chemotherapy drugs. Given this potential interaction, people should not drink black and green tea (as well as extracts of these teas) while receiving chemotherapy.

Skin cancer. The main polyphenol in green tea is epigallocatechin gallate (EGCG). Scientific studies suggest that EGCG and green tea polyphenols have anti-inflammatory and anti-cancer properties that may help prevent the onset and growth of skin tumors.

Stomach cancer. Laboratory studies have found that green tea polyphenols inhibit the growth of stomach cancer cells in test tubes, but clinical studies in people have been less conclusive. In two studies that compared green tea drinkers with non-drinkers, researchers found that people who drank tea were about half as likely to develop stomach cancer and gastritis (inflammation of the stomach) as those who did not drink green tea. However, a clinicial study including more than 26,000 men and women in Japan found no association between green tea consumption and stomach cancer risk. Some clinicial studies even suggest that green tea may increase the risk of stomach cancer.

Further clinicial studies are underway to determine whether green tea helps reduce the risk of stomach cancer. Although green tea is considered safe for people at risk for stomach cancer, it is too soon to tell whether green tea reduces the likelihood of developing this disease.

Inflammatory Bowel Disease (IBD)

Green tea may help reduce inflammation associated with Crohn's disease and ulcerative colitis, the two types of IBD. If green tea proves to be helpful for preventing colon cancer, this would be an added benefit for those with IBD because they are at risk for colon cancer.

Diabetes

Green tea has been used traditionally to control blood sugar in the body. Animal studies suggest that green tea may help prevent the development of type 1 diabetes and slow the progression once it has developed. People with type 1 diabetes produce little or no insulin, a hormone that converts glucose (sugar), starches, and other foods into energy needed for daily life. Green tea may help regulate glucose in the body.

A few small clinical studies have found that daily supplementation of the diet with green tea-extract powder lowered the hemoglobin A1c level in individuals with borderline diabetes.

Liver disease

Population-based clinical studies have shown that men who drink more than 10 cups of green tea per day are less likely to develop disorders of the liver. Green tea also seems to protect the liver from the damaging effects of toxic substances such as alcohol. Animal studies have shown that green tea helps protect against the development of liver tumors in mice.

Results from several animal and human studies suggest that one of the polyphenols present in green tea, known as catechin, may help treat viral hepatitis (inflammation of the liver from a virus). In these studies, catechin was isolated from green tea and used in very high concentrations. It is not clear whether green tea (which contains a lower concentration of catechins) confers these same benefits to people with hepatitis.

Weight loss

Clinical studies suggest that green tea extract may boost metabolism and help burn fat. One study confirmed that the combination of green tea and caffeine improved weight loss and maintenance in overweight and moderately obese individuals. Some researchers speculate that substances in green tea known as polyphenols, specifically the catechins, are responsible for the herb's fat-burning effect.

Other uses

Drinking green tea has been found effective in a small clinical study for dental caries, or tooth decay. More studies need to be performed. Green tea may also be useful in inflammatory diseases, such as arthritis. Research indicates that green tea may benefit arthritis by reducing inflammation and slowing cartilage breakdown. Chemicals found in green tea may also be effective in treating genital warts and preventing symptoms of colds and influenza.

How To Consume Green Tea

Pediatric

There are no known scientific reports on the pediatric use of green tea, so it is not recommended for children.

Adult

Depending on the brand, two to three cups of green tea per day (for a total of 240 - 320 mg polyphenols) or 100 - 750 mg per day of standardized green tea extract is recommended. Caffeine-free products are available and recommended.

Precautions:

The use of herbs is a time-honored approach to strengthening the body and treating disease. However, herbs contain active substances that can trigger side effects and interact with other herbs, supplements, or medications. For these reasons, people should take herbs with care, under the supervision of a practitioner knowledgeable in the field of botanical medicine.

People with heart problems, kidney disorders, stomach ulcers, and psychological disorders (particularly anxiety) should not take green tea. Pregnant and breast-feeding women should also avoid green tea.

For any questions or concerns always seek the advise of your doctor.

Tea and Health: Daily Beverage Guidlines

The Daily Healthy Beverage Guidelines, published in the March 2006 issue of the Journal of American Clinical Nutrition, were developed to help consumers make smart decisions about their beverage consumption based on the relative health and nutritional benefits and risks of various types of beverages. Under the guidelines, unsweetened tea is second only to water as a beverage choice and individuals can drink up to eight servings of tea a day as part of a healthy diet.

A group of leading American experts in the fields of nutrition, epidemiology, obesity, hydration and phytochemicals from such prestigious institutions as Johns Hopkins University, the Harvard School of Public Health, the University of North Carolina, Louisiana State University, and Oregon State University, created the guidelines. The researchers conducted a systematic literature review of nearly 150 scientific research papers and studies on beverages and health to develop the guidelines.

The panel developed the guidelines in response to the large increase in unhealthy weight patterns in the United States over the past 20 years. Dietary guidelines published to date have largely focused on food, yet it is estimated that Americans consume more than 20 percent of their total calories per day in beverages. Some research also suggests that calories consumed through beverages are not as filling and satiating as the same number of calories from solids.

The researchers noted that a healthy diet does not rely on fluids for energy or nutrient needs and they recommended that the consumption of beverages with no or few calories take precedence over beverages with more calories.

Under the guidelines, women should drink nine eight-ounce (250 ml) servings of beverages a day and men should drink 13 servings. However no more than 10 to 15 percent of daily calorie intake should be consumed in beverages and caffeine consumption should be limited to 400 mg per day.

To help individuals make the wisest choices for their daily servings of fluid, the panel ranked beverages based on their nutrient density or their nutrients per calories and according to scientific evidence of their potential health benefit such as reducing the risk of certain diseases or potential health risk such as contributing to obesity.

The panel ranked water as the best beverage choice and unsweetened tea and coffee as a close second, and recommended that both be consumed frequently. The guidelines suggest that women can have up to nine servings of water a day and men 13 servings, and both can enjoy up to eight servings of unsweetened tea or four servings of coffee.

Skim or low fat milk and unsweetened fortified soy beverages were ranked on the third level in the health beverage guidelines and it was recommended that individuals can have up to two 100-calorie servings per day. On the fourth level were calorie-free sweetened beverages such as diet soft drinks and tea and coffee sweetened with sugar substitutes. Individuals can enjoy up to four servings of these beverages daily.

Whole milk, pure fruit juice and sports drinks were ranked on the fifth level by the panel and it was recommended that consumers have no more than one 115-calorie serving per day. Sweetened beverages such as soft drinks and juice drinks were ranked lowest and the panel said they should be consumed sparingly. Individuals should only have up to one 110-calorie serving per day of such beverages.

In placing tea in the second level, the scientists said that tea offers a number of potential health benefits. Black, green and oolong tea provide a variety of flavonoids and antioxidants, as well as micronutrients such as fluoride.

Based on current data, the experts said that drinking three or more servings of tea may decrease the risk of cardiovascular disease.

In terms of protective benefits against cancer, the panel said that there is solid evidence that tea protects against chemically induced cancers in experimental animals. However the data in humans is unclear.

Tea also provides some amino acids, primarily theanine which has been shown to enhance the body’s ability to resist infections, said the experts. Drinking tea may also increase bone density, reduce tooth decay and cavities, and reduce kidney stones.

Teaporia Kids Teas

Visions of walking by your childs room only to peek in and they are sitting at their child size table with that little tea set they were given, teady bears in the extra seats and having an imaginary tea party. Tea parties don't have to be imaginary anymore pouring cups of "air tea".

Over the past few months mother's have been ordering tea for their children in place of soft drinks and have been asking us to create a special "Childrens Line of Teas".

You asked and we have responded! We are putting our Teaporia Kids Teas in their own category so parents and others can find them along with other accessories to host the perfect tea party for their child.

Yummy kid-appealing flavors such as: Tutti Fruity, Very Berry, Tropical Fruit Cocktail (caffeine free), Bubblegum, CherryBana and so many more!

Teas are also known for their soothing properties when feeling ill and helps with nausea and other discomforts, aiding in sleeping and more. Teaporia Kids Teas are much more beneficial for your kids health and we carry a line of teas such as:

Beddie Bye - This is our special blend for the little ones...A little nightcap for wee ones!

Adding a dash of sugar to this relaxing combination of Chamomile and Lavender promises a good nights sleep!

Belly Rub - Another Special Blend....

Rub out belly aches naturally with the soothing combination of Chamomile, Peppermint and Lavender.

For the month of January all our Teaporia Kids Teas are 25% OFF so get them at this deal while you can!

Have a great day!

Jamie
www.teaporiateas.com

Tea Tip: Brewing The Perfect Cup Of Tea

Start with cold filtered or bottled water.

Measure into the teapot 1 tsp. of loose tea for every cup you plan to pour. Some tea drinkers, especially those who take milk with their tea, add an extra spoon for the pot. If you're using a mesh stainless steel tea ball infuser, don't fill it more than halfway, to allow for complete expansion of the tea leaves.

For black teas, bring the water to a full boil. Remove the tea kettle from the heat as soon as the water begins to boil. Boiling all the oxygen out of the water will flatten the tea's flavor.

For green teas, remove the tea kettle from the heat BEFORE the water begins boiling.

Fill the pot with the boiling water. Cover the teapot and leave the tea to brew. In general, black teas are best brewed for 4 to 5 minutes; green teas should brew for no more than 3 minutes.

When the tea is ready, pour and serve all the tea. Remove the infuser from the water so that it does not over brew. Tea tends to taste bitter if it gets overbrewed.

A good-quality tea can be infused three to five times. Just add more boiling water. Let it steep for a little more time with each brew.

Tea Tip: Preparing Loose Leaf Tea

The rule of thumb for determining how much tea to use when making a cup of loose leaf tea is to use 1 teaspoon for every 6 to 8 oz. cup. Of course you can add more or less depending on how strong you enjoy your tea.

Tea leaves can be reused for more infusions, you just need to leave the leaves in the cup longer.

Any tea can be made less-caffeinated by pouring just enough hot water over the leaves to cover them. Let the tea sit for about 30 seconds and pour out the water (NOT THE LEAVES!) Then refill with more water, steep and enjoy your tea!

Always make sure to begin making your tea by using filtered cold water. When finished with the infusions, you can compost tea leaves in your garden.

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Not all teas require the same preparation techniques, so it is essential to know the exact method to use for the type of tea you are preparing in order for your tea to taste right.

Green Tea and White Tea: Bring water to a rolling boil. Allow the water to cool 30 to 60 seconds before pouring it over the leaves otherwise you can "cook" the leaves and destroy the tea and its flavor, creating a bitter tasting tea. It's suggested that the water be approximately 160 degrees for green teas and 185 degrees for white teas. Steep Green Tea for 1 to 2 minutes only. White Tea steeps from 4 to 15 minutes. This is all based on your personal preference as to taste.

Black Tea (fermented): Bring water to a rapid boil for about 1 minute to bring it to the proper temperature. Rinse the cup or pot out with the hot water, allowing enough time for the entire pot/cup to heat. Pour boiling water over the leaves and allow them to steep for approximately 3 to 5 minutes, depending on the taste you desire. Be sure not to over steep since that will cause bitterness.


Oolong (partially fermented): Steep oolong tea for 30 to 60 seconds or for as long as 9 minutes to create a more full-bodied cup. You can remove the tea leaves and reuse them for multiple infusions. Steep green/jade oolong for 30 seconds or longer (you can make many infusions with this tea, too) and amber oolong from 1 to 9 minutes.

Herbal Tisanes or Infusions: Herbal infusions are prepared similarly to black teas. You will need to boil fresh water and steep the herbs for approximately 5 minutes or more. The longer herbs steep, the more intense their flavor. You may remove the herbs when they reach your desired taste, or leave them in to strengthen the flavors (a stronger brew makes a better iced tea). Some chunky teas may be infused more than once for another great cup.

Chai: Is traditionally brewed tea/herbs, sweetener and milk. At steeping time you can add honey or maple syrup to sweeten. Steep herbal chai for approximately 9 minutes or overnight for iced herbal chai. Steep Mayan or vanilla chai in milk or water for 8 to 10 minutes. You will need to steep these teas a little longer if you are going to ice them. Pick a method that suits your taste. Let teas cool down before icing or refrigerating. Only make enough tea for 1 to 2 days and dispose of old teas.

January National Hot Tea Month

January is National Hot Tea Month and is also considered the height of the cold and flu season. Since tea contains the important vitamin thiamine, drinking a few cups may help strengthen your body’s immune system and help fend off that cold.

Ginger tea is known to aid with the relief of congestion and nausea, as well as Peppermint tea for sore throats, Raspberry Leaves for nausea, Chamomile to calm anxiety, and aid in falling asleep and many others are reported to help with other health issues. There is world of information out there on the web talking about all types of health benefits of tea. Why not brew a cup and surf the web to find out some of these interesting facts or follow this blog to learn some of those interesting facts.

This month we are offering 25% off all our HERBAL and FRUIT teas. Try some today!

See our fine selection of Herbal and Fruit Teas HERE