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INTRODUCTION TO CAMELLIA SINENSIS (TEA)
Camellia sinensis is the scientific classification for the tea plant. One of the most interesting and surprising facts about tea for newcomers is that ALL types of tea, white, green, oolong, and black, come from the same plant. What determines a type of tea's "color" is the processing the newly picked leaves will undergo before they reach your cup. Learn more at TeaCourse.com
LEARN MORE ~ TOPICS BELOW Or scroll down this page.
-Grading Terminology for Tea leaves
-Tea Tasters' Vocabulary
-Tea and Food Pairings
-Tea Processing
-Reading Tea Leaves for Fun
-High Tea, Low Tea, what's the difference?
-The Art of Tea Tasting for Personal Pleasure.
-Tea vs. Coffee~Respect in Brewing
-Tea & Health
-What is a Silver Tea - Fundraiser Tea?
-Tea Party Planner
GRADING TERMINOLOGY FOR TEA LEAVES
©2004 The Tea Companion: A Connoisseur's Guide by Jane Pettigrew, Running Press |
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Leaf grades are divided into the following categories: Flowery Orange Pekoe (FOP) Golden Flowery Orange Pekoe (GFOP) Tippy Golden Flowery Orange Pekoe (TGFOP) Finest Tippy Golden Flowery Orange Pekoe (FTGFOP) Special Finest Tippy Golden Flowery Orange Pekoe (SFTGFOP) Orange Pekoe (OP) Pekoe (P)
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Flowery Pekoe (FP) Pekoe Souchong (PS) Souchong (S) Broken leaf grades are divided into the following categories: Fannings/Fines (also referred to as Dusts) Fannings are made up of the finest siftings and are useful in blends for tea bags which require a quick brew. A number 1 is also added to broken leaf grades to denote the best quality. Dusts and fannings are further categorized as: Orange Fannings (OF), Broken Orange Pekoe Fannings (BOPF), Pekoe Fannings (PF), Broken Pekoe Fannings (BPF), Pekoe Dust (PD), Red Dust (RD), Fine Dust (FD), Golden Dust (GD), Super Red Dust (SRD), Super Fine Dust (SFD), Broken Mixed Fannings (BMF). |
Reprinted by permission from The Tea Companion: A Connoisseur's Guide by Jane Pettigrew, Running Press, $18.95 U.S. ©2004 This is copyrighted property and may not be re-printed or used in any manner without proper authority from the publisher. |
VOCABULARY
Reprinted by permission of The Tea Assoc. of USA - TeaUSA.org
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TEA AND FOOD PAIRINGS
Reprinted by permission from The Tea Companion: A Connoisseur's Guide by Jane Pettigrew, Running Press, $18.95 U.S. ©2004 This is copyrighted property and may not be re-printed or used in any manner without proper authority from the publisher.
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TEA PROCESSING
Tea Processing ©2005 Tales of a Tea Leaf~The Complete Guide to Tea Cuisine by Jill Yates, Square One Publishers
CTC. (Cut, Tear, Curl): CTC processing method uses machines to literally cut, tear, and curl the withered tea leaves into small, grainy pieces. The leaves are then fired, or dried, to remove the moisture. This method provides quick processing for a high volume of tea leaves, as is commonly used in tea bags. In the orthodox method of tea manufacture, the tea leaves are also withered, and then rolled, oxidized (also known as fermented), and fired, described as follows: Withering. Freshly harvested tea leaves are spread out onto tables or trays and left to air dry, or "wither." This preserves the leaf by removing most of the moisture. As moisture evaporates from the leaf, it becomes soft and limp in preparation for the next step, rolling. Rolling. Machines break the cells in the withered leaves, which releases the tea leaf's juices and enzymes. This exposes them to the air and enhances oxidation, which is the next step. In the highest quality tea, this process is done by hand. Oxidation. Also known as fermentation. Oxidation begins during the rolling process as the enzymes and juices of the broken leaves are exposed to air, resulting in a natural chemical process that produces the unique aroma and flavor of the tea. The rolled leaves are spread out in a temperature- and humidity-controlled room where the tea leaf color deepens from green to a reddish-brown, and then to nearly black. Firing. The oxidized tea leaves are fired, or dried, by slowly heating them in a drying chamber. This stops the oxidation process and dehydrates the leaves in preparation for storage.
From Tales of a Tea Leaf~The Complete Guide to Tea Cuisine by Jill Yates, Square One Publishers, $13.95 ISBN 0-7570-0099-1 ©2005 The following information is used by permission of Square One. This is copyrighted property and may not be re-printed or used in any manner without proper authority from the publisher. |
READING TEA LEAVES FOR FUN ©2005 Tales of a Tea Leaf~The Complete Guide to Tea Cuisine by Jill Yates, Square One Publishers "Matrons, who toss the cup and see the grounds of fate in grounds of tea." The art of reading tea leaves is centuries old. While it's highly respected in the East, its popularity was lost in the West with advent of the tea bag. As the use of loose leaf tea increases, so do the opportunities to practice this ancient art. To see what your cup of tea has to say about the future, follow these simple steps: 1. Brew loose leaf tea in a pot and pour; unrestrained, into your cup. 2. Drink all but the last sip, leaving a teaspoon of tea and the leaves in your cup. 3. Swirl the tea and leaves three times counter clockwise. 4. Turn the cup over and place on the saucer. Wait for the tea to drain out. 5. Turn the cup right side up and examine the pattern of the leaves. 6. Leaves near the top deal with the near future, leaves on the bottom of the cup, the distant future. Leaves near the handle are said to relate to the home. 7. The formation of symbols in the leaves is used to tell the future. A few include: Triangle~inheritance Ladder~promotion Star~good luck Ring~marriage Tree~success, happiness Cow~prosperity Dog~a good friend Cat~treachery Umbrella~shelter Above from Tales of a Tea Leaf~The Complete Guide to Tea Cuisine by Jill Yates, Square One Publishers, $13.95 ISBN 0-7570-0099-1 ©2005 The following information is used by permission of Square One. This is copyrighted property and may not be re-printed or used in any manner without proper authority from the publisher. |
HIGH TEA VS LOW TEA - WHAT IS THE DIFFERENCE?
From A Little Indulgence -- TEA ©2005 CQ Products. HIGH TEA: The term "High Tea" is often misused because people think the names sounds lofty and regal. High Tea, in fact, refers to tea that was served at a high dining table rather than a low tea table. During the Industrial Revolution, the second half of the Victorian Era, working class families would return home exhausted after a long day. The table would be set with foods like Welsh rabbit, shepherd's pie, steak, bread, butter, potatoes, pickles, cheese and tea. LOW TEA: Also known as Afternoon Tea, Low Tea was usually taken late in the afternoon. It was taken in the sitting room where low tables, like coffee tables, were placed near chairs and sofas. Tiny tea sandwiches, scones and pastries were served with Afternoon Tea. These finger foods were ideal, as the small bites allowed for guests to easily maintain conversation. TEA ROOMS: As teas became more popular, Tea Rooms sprang up throughout England and many served tea daily from 3 to 5 in the afternoon. Today most Tea Rooms offer three basic types of Afternoon Tea: Cream Tea -- tea served with scones, jam and cream. Light Tea -- tea served with scones and sweets. Full Tea -- tea served with savories, scones and dessert. This above description of High & Low Teas is from A Little Indulgence -- TEA ©2005 CQ Products. The information is used by permission of CQ Products. This is copyrighted property and may not be re-printed or used in any manner without proper authority from the publisher. |
THE ART OF TEA TASTING FOR PERSONAL PLEASURE
Written by : Indi Khanna, Tea 'n' Teas. www.teanteas.com For most tea drinkers, the mental picture that springs to mind when there is mention of ‘tea tasting’ is of some mysterious ritual beyond the lay person’s comprehension. A ceremony which only the abstinent ‘tea taster’ fully understands the rules of. Taste being perceptible only by the human palate and since that development of that sense is achieved only after years of dedicated training before one is able to develop oneself into a professional taster, is it any wonder then that the taster’s art form is viewed with a tinge of awe and wonderment. Far from being shrouded in anonymity, the skill of tea tasting, much like the tasting of wine, is an art form acquired by the taster, who does not necessarily conform to the generally held picture of a ‘Tea Taster’ as a tea totaling introvert. The tasters skill is acquired through years of practice during which the ‘taster’ slurps his/her way through countless cups of tea ranging from the very ordinary, watery brews to those sublime cups which transport one to a different level. Tea tasting is after all, only a talent, albeit drawing upon an encyclopedic knowledge built up over years of slurping, which enables the expert to not only identify, but also intensify the subtle nuances and essences of a particular tea by comparing them to other teas. From the time tea was introduced to the West, well into the early part of the 19th century, any tea sold was simply unblended leaf, shipped directly from the tea estates and consumed as such regardless of variations in taste or quality. That there would be wide variations from one consignment to the next was a ‘hazard’, well accepted by the tea consumer. Over the years, as with most other consumer products, the habit of tea drinking also matured. This growing level of sophistication, lead naturally into a heightened expectation in the minds of the consumer with an unstated demand for uniformity. And so, with the maturing of consumer tastes, evolved the practice of retailing a blend with a pre-set taste profile which would offset seasonal and other variances in characteristics, thereby providing the consumer with the ‘same’ cup of tea throughout the year. This demand for a pre-determined standard to be maintained throughout the year is what created a new breed of professionals. Tea Tasters! The job demanded individuals who had their senses of sight, taste and smell developed to the highest possible level, since the job required not only a sharp eye, but also an equally delicate and discriminating nose and palate. A cursory understanding of how the professional practices his art unveils the ‘mystery’, enabling the casual tea drinker to better enjoy a cup of tea as a multi-sensory experience. The basic equipment which a tea taster uses, includes:
For the ‘lay taster’ a couple of small teapots, cups, spoons and any watch or clock serves the purpose just as well. While tasting tea without adding any milk to the cup is preferable from the point of view of sharper judgment, it is a subjective choice to taste with or without milk, just so long as an equal quantity of milk is added to each cup. Once the ‘equipment’ is ready, choose the teas you wish to taste. Initially avoid being too expansive in the range. Start with a few cups and gradually over a period of time, as your palate begins to discriminate the nuances, increase the number of cups in one session. A thumb rule to follow is to set up the teas in a progression of increasing intensity. If conducting a tasting across types, the general order to follow would be: White Green Oolong Black Puerh However, since each type of tea is so poles apart from the other, try as far as possible, to avoid tasting different types of teas in one session. Then again, the size of the leaf being in inverse ratio to the strength of the cup, if it is blacks you are tasting, the larger sized leaf particle should be tasted first, followed by the smaller grades leading to the smallest sized grade at the end. Basically Tea-tasting involves your three senses, smell, sight and, of course, taste. Let’s start with sight, look at the color of the teas laid out before you. You may notice that the color of the teas can vary greatly, even within the same type of teas. Now move a step forward, to aroma. In order to intensify the smell of wine you swirl the wine in the glass and sniff. Similarly with tea, the best way to release what is called the "bouquet" is to hold the lid onto the teapot, AFTER the liquor has been poured out, and shake. Now lift up the lid and inhale. While you may not be able to describe the smell, take that as being a non-issue, because after going through the routine with many teas you will begin to notice similarities and differences. Finally taste. To experience the full taste of the tea, concentrate on the initial taste, the taste, and the aftertaste. Take a sip of a tea and hold it in your mouth. Swirl or gargle in your mouth so the liquid is distributed throughout. You cannot help but notice the flavor and texture left coating your mouth. That’s about it! Try not to be intimidated by the apparent number of steps involved. Simply and very naturally allow the three senses of sight, smell, and taste to extract the most out of each cup. The more teas you try and the more attention you pay to each cup, the better you will become at appreciating each tea's distinct characteristics! To take this step by step:
Human perception and appreciation of flavor and aroma, like most sensory cues can, and do get easily swayed significantly by the time of day, mood and even inconsequential environmental factors such as the lighting, cleanliness and organization of the tasting room. One of the key elements of professional tasting being consistency, wherever possible, tasting sessions should occur at the same time each day while the tasting room should be kept clean, clear and free of obtrusive odors. It is needless to say that the taster(s) should refrain from the consumption of strongly-flavored foods prior to a tasting. While the professional Tea Taster employs a bewildering vocabulary to describe the leaf, the infusion, the liquor and the whole experience in general, the lay person should be simply content with being able to differentiate between the good and the bad. That very demarcation is, after all, exactly what the tasters confusing phraseology boils down to. While any questions are welcome, the author is also available for professional tasting sessions or consultancy. For details, please write to indi@teanteas.com Above article Written by : Indi Khanna, Tea 'n' Teas. www.teanteas.com ©2006 Indi Khanna -- May not be re-printed or used in any manner without prior permission from the author. |
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TEA VS COFFEE - RESPECT IN BREWING
©2006 The Tea House Times
Do you know how to brew a proper cup of tea at home? Does your restaurant or tea shop offer a properly brewed, decent cup of tea? You certainly know how to brew a pot of coffee; tea isn’t any more difficult. It’s time to train restaurant staff in proper tea brewing techniques to satisfy the growing consumer trend towards a healthy, tea drinking habit.
In the tea industry there is a lot of talk about properly brewing a tasteful cup of tea; and to tea professionals it comes easily, naturally. Tea has come a long way since the invention of the tea bag. Before tea bags, everyone used loose leaf teas. Now people are getting back to basics and buying loose leaf teas for the higher quality and freshness it provides. If you can brew a pot of coffee, you can certainly give tea the same amount of respect and brew up a fresh, delicious, pot of tea. The key to serving delicious tea is proper water temperature depending upon what type of tea you are serving, and proper brewing time.
The biggest no-no in tea brewing is brewing loose leaf teas or even tea bags in the bottom of a teapot and then leaving them there for an undetermined amount of time. A lot of restaurants and high class hotels serving afternoon tea do this. ~ The pot is then served to the guest with no way of removing the leaves. Those fancy little strainers are nice to strain the tea into your cup, but only good if you are serving the entire pot all at once to a number of people. Otherwise, the entire pot should be strained off into a different pot and served without the leaves floating on the bottom of the pot. If leaves are left in the pot, the pot keeps stewing and the brew becomes completely undrinkable, bitter, and wasted. Some restaurants and hotels then proceed to offer you more water to add to the tea still floating on the bottom of your pot. This does not help at all. It only waters down the bitter brew remaining in your pot.
Always start with the best quality water or filtered or bottled water. Bring to a full boil and rest to the desired temperature for a particular tea. In general, black teas and herbal tisanes require water at full boil temperature, oolong teas require water just under boiling temperature. Green and white teas require slightly cooler water. Green teas or tightly rolled tea leaves such as gunpowder and oolong may be brewed, leaves removed, and brewed a few times over; still producing a fine, tasteful cup of tea. Black teas should be brewed only one time and leaves removed and discarded. For convenience you may purchase sacs for your loose tea (at your local tea shop). Measure approximately one teaspoon per cup of tea into the sac. Place the sac into your cup or pot and allow to brew 3-5 minutes depending on preference of tea strength. Remove the sac and enjoy your tea. Reuse your sac for another cup of green tea.
There are a lot of different ways to strain your tea leaves. Baskets may also be purchased to nestle inside your teacup or pot. Then when the tea is ready, remove the basket and discard the leaves. You may also purchase a tea ball which serves the same purpose. Just be sure whatever method you choose, that the basket or sac or tea ball is twice the size of your intended amount of tea leaves. The leaves need room to expand and release flavor.
Now, does that sound so difficult? If you can make coffee by measuring it out into a filter and brewing, you can certainly measure out tea and brew it with the same ease. Gone are the days of thinking tea bags are the answer to a quick, good cup of tea. Some tea bags ARE good, but loose leaf teas offer a longer shelf life and you also get more for your money, thus the best option for restaurants who wish to offer a fine cup of tea to their customers.
In the interest of time, restaurants may wish to allow customers to time their own tea, saving the server the time it takes to brew. Serve tea in a pot (using a sac or basket for the leaves) along with a timer (set for when the server started the brewing) and perhaps a bread plate to place the sac upon when the tea has reached the consumer’s liking. If the server will brew the tea, be sure it is fully strained into a different pot or use a sac or basket or tea ball and remove before serving.
Brewing up a proper cup of tea is not difficult. Many people who have not yet become tea drinkers will likely change their minds if offered a properly brewed cup of tea. It’s fun to experiment with tea and now loose teas and higher quality tea bags are being offered in tea shops and even supermarkets, making it very convenient for the consumer. Enjoy your tea.
The Tea House Times, Tea Health Guide *All matters pertaining to your health should be supervised; Tea (Camellia sinensis) refers to Black, Oolong, Green, and White teas. The teas differ by levels of processing. Black is fully oxidized, Oolong is partially oxidized, and Green is not. The Health Properties are similar due to similar bioactive health substances, like bioflavonoids, for example. This page is a sampling of our Tea Health Guide. The Tea Health Guide is written to provide quality information to the tea trade and consumers. The following offers a scientific view of the health properties of Green Tea with some comparisons to Black Tea. If you are a registered user of our Tea Course website, you may log in and download the full version of our Tea Health Guide. This is copyrighted material and may not be reproduced by or for any means electronic or print. Scientific references follow the article. GREEN TEA Green Tea -- a bioflavonoid-containing plant product - has been enjoyed as a hot beverage and an herbal remedy in China and Japan for thousands of year. Researchers have investigated green tea's healing properties and have discovered some interesting health benefits which include protection against certain infections; improved cardiovascular health; better dental hygiene; and protection from developing some types of cancer. What exactly is Green Tea? There are many different types of teas available these days. Some are sold as herbal teas to distinguish them from black tea. Green tea and regular tea come from the same plant - the Camellia sinensis shrub, which is native to Asia. The leaves of Camellia sinensis are dried and cured in different ways to yield different types of tea. Black varieties of tea, which are very popular in European countries and the United States, are prepared by processing, oxidation, and drying the tea leaves. Green tea does not undergo oxidation. Instead, the leaves are steamed, dried, and ready for use. The steaming inactivates enzymes present in the tea leaves that can slowly break down the bioflavonoids. Therefore, the green tea process preserves much of the beneficial nutrient content found in the fresh tea leaves. The black tea varieties undergo chemical changes during the oxidation process, destroying most of the bioflavonoid content. Does Green Tea contain caffeine? Green tea does contain caffeine, but only roughly half as much as a cup of coffee or cola soft drink. Specifically, a 6-ounce cup of green tea can contain 15 to 60 mg of caffeine. There are decaffeinated green tea beverages and supplements available for people who want to avoid caffeine intake while experiencing the health benefits. What are the Health Benefits of Green Tea? Based on experimental studies and research conducted on green-tea consumption in human populations, some of the major beneficial effects of green tea include a reduced risk of many diseases such as heart disease; a reduction of dental problems; a reduced cancer risk, especially gastrointestinal cancer; the maintenance of healthy cholesterol levels; and anti-hypertensive effects. What effect does green tea have on gastric cancer? Japanese researchers documented a reduced risk of gastric cancers in populations drinking several cups of green tea per day. According to vital health statistics, the death rate from cancer in both men and women in the Shizuoka region of Japan was found to be much lower than the national average. This epidemiological study led researchers to conduct animal experiments to see if feeding green tea leaves to mice would suppress cancer cell growth. They found that tumor growth in experimental mice fed green tea was indeed suppressed. These results led researchers to take a closer look at the dynamics of green tea in reducing the risk of gastric cancers. They explored which components of green tea were causing the reduction, and what other health effects green tea has on people. In 1998, in the Japanese Journal of Cancer Research, researcher Suminori Kono and coworkers reported their work on the relationship of gastric cancer and diet in the Northern Kyushu region of Japan. Their research supported the findings of other researchers: A decreased risk of gastric cancer was observed among those people with high green-tea consumption - ten or more cups a day. How does Green Tea produce this anti-gastric cancer effect? One way researchers believe that green tea reduces the risk of gastric cancer is that the bioflavonoids it contains has the ability to inhibit the activity of a mutagen-causing chemical called N-methyl-nitro-N-nitroguanidine. In laboratory studies, this chemical has been shown to cause stomach cancer in animals. Upon investigation, researchers determined that the major group of bioflavonoids primarily responsible for this protective action against gastric cancer is the catechins. It's important to note, however, that the other bioflavonoids present in green tea also contribute to green tea's health benefits. Usually, all the phytonutrients contained in any plant work together for maximum benefit. This is known as synergistic. It means that while certain activities of individual types of bioflavonoids or other phytonutrients can be determined, they seem to work better in the body when the entire phytonutrient group is present. In 1992, Dr. Hans Stich reported his research findings in Preventive Medicine Journal, supporting the notion that the phytonutrients in green tea have chemoprotective effects, or offer protection against cancer-causing chemicals in the digestive system by inhibiting the formation or action of carcinogens present in the diet. He found that green tea inhibited the formation of mutagenic nitrosamine products, which are suspected of causing gastric cancers. Their inhibition can be beneficial, possibly reducing the risk of gastric cancers. What about the cardiovascular benefits associated with drinking green tea? There is some evidence that consumption of green tea can reduce the risk of cardiovascular diseases, such as heart attack and stroke. This can be accomplished by keeping the levels of cholesterol in the blood within a normal range, promoting good blood flow, and from reduction of oxidation of LDL cholesterol. Dr. Suminori Kono conducted a study on 1,306 men who drank nine or more cups of green tea daily. He found them to have lower total cholesterol levels than non-green tea drinkers. He further determined that increased consumption of green tea raises the so-called "good" high-density lipoprotein cholesterol (HDL), while lowering the so-called "bad" low-density lipoprotein cholesterol (LDL) and the very-low-density lipoprotein cholesterol (VLDL). Other studies on animals and humans confirm these cardiovascular health benefits. In particular, one study conducted on adult males and females consuming 500 mg of green tea catechins - equivalent to five cups of normal green tea brew - reported the following results: lower blood pressure; increased HDL-cholesterol; and an improvement in bowel movements, promoting regularity. Finally, a health survey conducted by Yoshikazu Sato and coworkers reported that among the 9,510 non-alcohol drinking, non-smoking women over forty years of age, the incidence of stroke and cerebral hemorrhage was significantly lower among those women who drank five or more cups of green tea a day. What other health benefits does green tea have? Due to the naturally occurring amount of fluoride in green tea, as well as the anti-bacterial action of its tannins, studies on animals have confirmed the dental-caries-inhibiting effect of green tea. Thus, green tea may be used as a preventative of dental cavities. Other benefits of drinking green tea before, during, and after meals includes antibacterial action, antioxidant effects, reduction of blood-glucose levels, as well as the anti-gastric cancer effects mentioned previously. Researchers believe that the glucose-suppressing effect of green tea may benefit people on weight management programs and may be useful in treating or even preventing diabetes. Topping all of these health benefits is the research conducted by Shoichi Sadakata and coworkers who examined the longevity effects experienced among female practitioners of chanoyu-Japan's traditional tea ceremony. The 3,380 female practitioners of chanoyu were followed over an eight year period. Sadakata found that the women who drank green tea had a lesser risk of death from all causes than compared to the population norm. What's the best way to take green tea in order to get all these health benefits? In general, people benefit most from drinking some green tea and taking supplements containing green-tea extracts. When selecting dietary supplements, look for brands with green-tea extracts standardized to 25-percent or more polyphenols. As part of a total dietary supplement plan, green-tea extract intake of 50 mg or higher will be beneficial, with amounts of 300 to 500 mg yielding therapeutic results. Take green tea supplements before or with your meals and enjoy a cup of green tea often, in particular with meals. *All matters pertaining to your health should be supervised; consult your physician.* ABOUT THE AUTHORS: Tea Health Guide Published by Supplementfacts Int'l and written by: Daniel Gastelu, MS, MFS; a health, fitness, and nutrition expert and author. Gail Gastelu, owner / publisher of The Tea House Times and various special editions.
More about the author, Daniel Gastelu: Daniel Gastelu, M.S., MFS is a health, fitness and nutrition expert and author. He currently serves as President of SUPPLEMENTFACTS International LLC, and Director of Nutritional Sciences of the International Sports Sciences Association. Early in his career, Mr. Gastelu taught science courses at Rutgers University for the Department of Botany. He is an avid tea drinker. Some of Mr. Gastelu’s books include the following: Gastelu, D., Red Rice Yeast, 2001, Health Issues Publications. Gastelu, D., SAMe, 2001, Health Issues Publications. Gastelu, D., The Complete Nutritional Supplements Buyer’s Guide, 2000, Random House, Inc. Gastelu, D., All about Sports Nutrition, 2000, Avery Publishing Group. Gastelu D., All About Bioflavonoids, 2000, Avery Publishing Group. Gastelu, D., All About Carnitine, 2000, Avery Publishing Group. Gastelu, D. and Hatfield, F. C., Weight Control, Fitness, and Performance Nutrition: The Complete Guide, 1999, International Sports Sciences Association. Expanded and updated Specialist in Performance Nutrition course book. Gastelu, D. and Hatfield, F. C., Dynamic Nutrition For Maximum Performance, 1997, Avery Publishing Group. Gastelu, D. and Hatfield, F. C., Performance Nutrition: The Complete Guide. 1995, International Sports Sciences Association, Specialist in Performance Nutrition course book. Burke, E. and Gastelu, D., Avery’s Sports Nutrition Almanac. 1999, Avery Publishing Group. Weider, Ben and Weider, J. with Gastelu, D., The Edge: The Weider Guide to Ultimate Strength, Speed and Stamina, 2002, Avery Publishing Group.
TEA HEALTH GUIDE REFERENCE LIST
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Dulloo AG, Seydoux J, Girardier L, et al. “Green tea and thermogenesis: interactions between catechin-polyphenols, caffeine, and sympathetic activity,” Int J Obes Relat Metab Disord 2000;24:252-258.
Dulloo AG, Duret C, Rohrer D, et al. “Efficacy of a green tea extract rich in catechin polyphenols and caffeine in increasing 24-h energy expenditure and fat oxidation in humans,” Am J Clin Nutrition 1999;70:1040-1045.
Erba D, Riso P, Colombo A, Testolin G. “Supplementation of Jurkat T cells with green tea extract decreases oxidative damage due to iron treatment,” J Nutr 1999;129:2130-2134.
Goto K, Kanaya S, Nishikawa T, et al. “Green tea catechins improve gut flora,” Ann Long-Term Care 1998;6:1-7.
Graham HN. “Green tea composition, consumption, and polyphenol chemistry,” Prev Med 1992;21:334-350.
Imai, K, and K Nakachi, "Cross sectional study of effects of drinking green tea on cardiovascular and liver diseases," British Medical Journal 310, 18 March (1995): 693-696.
Imai K, Suga K, Nakachi K. "Cancer-preventative effects of drinking tea among a Japanese population,” Prev Med 1997;26:769-775.
Katiyar SK, Matsui MS, Elmets CA, Mukhtar H. “Polyphenolic antioxidant (-)-epigallocatechin-3-gallate from green tea reduces UVB-induced inflammatory responses and infiltration of leukocytes in human skin,” Photochem Photobiol 1999;69:148-153.
Katiyar SK, Mukhtar H. “Tea antioxidants in cancer chemoprevention,” J Cell Biochem 1997;27:S59-S67.
Kono, Suminori, et al., "A case-control study of gastric cancer and diet in Northern Kyushu, Japan," Japanese Journal of Cancer Research 79 (1988): 1067-1074.
Kono, Suminori, et al., "Green tea consumption and serum lipid profiles: a cross-sectional study in northern Kyushu, Japan," Preventative Medicine 21 (1992): 526-531.
Lee IP, Kim YH, Kang MH, et al. “Chemopreventative effect of green tea (Camellia sinensis) against cigarette smoke-induced mutations (SCE) in humans,” J Cell Biochem 1997;27:S68-S75.
Sato, Y, et al., "Possible contribution of green tea drinking habits to the prevention of stroke," Tohoku Journal of Experimental Medicine 157 (1989): 337-343.
Serafini M, Ghiselli A, Ferro-Luzzi A. “In vivo antioxidant effect of green and black tea in man,” Eur J Clin Nutr 1996;50:28-32.
Snow, J, "Herbal Monograph: Camellia sinensis," The Protocol Journal of Botanical Medicine, Autumn (1995): 47-51.
Wang, Zhi Y, et al., "Antimutagenic activity of green tea polyphenols," Mutation Research 223 (1989): 273-285.
You S. “Study on feasibility of Chinese green tea polyphenols (CTP) for preventing dental caries,” Chung Hua Kou Hsueh Tsa Chih 1993;28:197-199.
Zhao, B, et al., "Scavenging effect of extracts of green tea and natural antioxidants on active oxygen radicals," Cell Biophysics Volume 14 (1989): 175-185.
Zhao JF, Zhang YJ, Jin XH, et al. “Green tea protects against psoralen plus ultraviolet A-induced photochemical damage to skin,” J Invest Dermatol 1999;113:1070-1075.
*All matters pertaining to your health should be supervised; consult your physician.* See reader notice below. The information here is not intended for use as a substitute for consultation with a qualified medical practitioner, medical treatment or medical advice. If you have symptoms of any illness, or a known disease, it is essential that you see your doctor without delay. You are unique, and your diagnosis and treatment must be individualized for you by your own doctor. You are encouraged to work closely with your doctor and other health care professionals to achieve optimum health and visit them on a regular basis to monitor your health. The Tea House Times, the Author(s), and their affiliates, successors, assigns and their respective officers, directors, agents and employees will not accept responsibility for injury, loss, or damage occasioned to any person acting or refraining to act as a result of material read or provided here, whether or not such injury, loss, or damage is due in any way to any negligent act or omission, breach of duty, or default. |
WHAT IS A SILVER TEA? - A FUNDRAISER
Silver Tea, according to Webster’s Dictionary, is a tea at which voluntary contributions of money are given usually for special fund-raising or charitable purposes.
Historically, silver has been the leading substance used for money. Following the expansion of industrial use of silver, silver was eliminated from U.S. coins in the 1960s. The many forms of silver; tableware, coins, and jewelry, convey a message of value or wealth and thus, a “Silver” Tea, aids in the concept of sharing one’s wealth for the benefit of others.
Silver Teas have been reported as far back as the early 1900’s. Churches and charitable organizations have been hosting Silver Teas to benefit a multitude of worthy fundraisers. A Silver Tea is a special gathering, creating a sense of community; enjoying one another’s company while savoring special treats and a sense of nostalgia.
Typically, food, entertainment, and labor are donated by volunteers in the organization or community. People are invited to attend the Silver Tea and upon attending make contributions to the fundraiser. Contributions have included silver dollars (way back when…), books (for a library in need), money, and other items as specifically needed by the fundraising organization.
In the past, some Silver Teas were quite fancy. One would wear their finest attire and drop their donations upon a silver tray or into a silver bowl. The food can be quite fancy including a full afternoon tea service with sandwiches, scones, sweets, and tea; or a simple offering of desserts and tea following a church service.
Enjoy a Silver Tea and share and give to the needs of others.
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