Posted by Susan Lutfallah on June 7, 2009
Overall, white tea has a great range of effects on the body and a tremendous number of benefits to your health – its supreme power are in preventing disease and disorder. Briefly, white tea helps protect against cancer, heart disease, and stroke – the leading causes of death in the industrial world. Moreover, white tea strengthens the circulatory and immune systems, reinforces your bones and teeth, builds healthier skin, and eases the symptoms of illness.
Antioxidants are nutrients that protect the body from damage by free radicals. Free radicals are nasty chemicals and metabolic by-products that go around wreaking havoc on your body by damaging DNA, structural proteins (e.g. muscle, skin), bones, and they can even accelerating aging!
Antioxidants can ‘scavenge’ the free-radicals and render them harmless – that is, they neutralize them. Fortunately, white tea is loaded with these protective antioxidants, more so than any other variety of tea! For example, studies have shown that white tea has a concentration of antioxidants that is three times higher than in green tea. For another comparison, just one cup of white tea contains approximately twelve times as much antioxidants as fresh orange juice!
Here’s a list of all the wonderful things antioxidants do for your body:
– Helps inhibit growth of cancer cells
– Reduce high blood pressure.
– Protection against getting a stroke.
– Improved blood flow to the heart.
– Reduce cholesterol.
– Helps inhibit the formation of blood clots in artery walls.
– Maintains even blood sugar levels.
– Lowers the risk for osteoporosis.
– Enhances immune function and helps fight infections.
– Inhibits the growth of bacteria that can cause gum disease, cavities, and bad breath.
Posted in White Tea | Tagged: chlorophyll-rich, green tea, Japanese green tea leaves, Japanese tea ceremony, Koicha, loose leaf tea, Matcha, oolong tea, tea plantation, tea plants’, wellness tea, White Tea | 1 Comment »
Posted by Susan Lutfallah on June 7, 2009
Even in traditional tea drinking countries like China and Japan, oolong tea has a well-known and lasting reputation for helping people to keep slim. Overall, oolong tea promotes weight loss through three different mechanisms, as seen below:
– Increasing basal metabolic rate
– Burning fat (through a process called lipolysis)
– Blocking dietary fat absorption
Again, the Chinese have long believed that oolong tea is beneficial in reducing and maintaining weight. In fact, a 1998 Chinese study involving 102 females showed that continuous consumption of oolong tea for six weeks resulted in a reduction of body weight – of course, this study spurred further research.
Subsequently, Dr. William Rumpler, a physiologist at the US Agriculture Research Services’ Diet and Human Laboratory, investigated the ancient Chinese belief that oolong tea is effective in controlling body weight. The 2001 study measured how oolong tea influences energy expenditure (EE) and included 12 male volunteers who were given 4 separate beverage formulas over three consecutive days. The four beverage formulas were: 1) full strength oolong tea, 2) caffeinated water with caffeine equal to full strength oolong tea, 3) half strength oolong tea and 4) non caffeinated water.
After twenty-four hours, the energy expenditure (EE) of the participants was measured and resulted in:
||EE levels of about 3% higher when they drank either the full strength oolong tea or the caffeinated water versus the non caffeinated water.
||Participants burned an average of 67 more calories per day when drinking the full strength oolong tea.
||Participants increased fat oxidation (‘lipolysis’ or fat burning) by a whopping 12% after consuming the full strength oolong tea versus the caffeinated water.
||This data confirms that a component other than caffeine is responsible for promoting the preferential use of fat as an energy source.
The increase in fat oxidation in this study is amazing! Drinking oolong tea can actually tell your body to burn fat as an energy source!
Moreover, a 2003 Japanese study went one step further by comparing the benefits of oolong tea and green tea regarding weight reduction. In this well controlled study, eleven healthy young female student participants received three different beverage formulas: 1) oolong tea, 2) powdered green tea leaves and 3) water.
After all of the measurements were taken, the results determined that:
||Oolong tea had higher energy expenditure (EE) levels from beginning to end and at intervals of 30, 60, 90 and 120 minutes.
||EE levels peaked at 90 minutes for both oolong and green tea and remained at their respective levels until 120 minutes.
||These results indicate that for up to two hours after consuming oolong tea, you will expend more energy than if you were to drink green tea or water.
Additionally, the concentrations of caffeine, catechins, and other polyphenols were measured producing these intriguing findings;
||The caffeine content was much higher in the green tea versus the oolong tea.
||The concentration of polymerized polyphenols was significantly higher in the oolong tea versus the green tea.
These findings show that it’s the polymerized polyphenols that link tea to burning fat, not just the caffeine – again, the concentrations of polymerized polyphenols are highest in oolong tea. Furthermore, the rest of the chemical compounds compared in the oolong and green teas were similar or equal to one another with no marked differences – this reinforces the result that the polymerized polyphenols principally contributed to the lipolytic effect of oolong tea.
Finally, oolong tea’s effect on blocking the absorption of fats and carbohydrates is thought to play a key role in its weight reducing benefits – in fact, oolong tea is a popular accompaniment for greasy food in Asia for that very same reason. Now, scientists have proven that it is an effective fat blocker. A study conducted by the University of Tokushima found that drinking oolong tea can double the amount of fat being excreted. During the study, tweleve young Japanese adults participated in the 17-day program, consisting of 10 days of washout (drinking nothing but water) and 7 days of treatment (drinking oolong tea). The scientists found that fat excretion was twice as high for those who consumed oolong tea compared to the placebo.
Overall, oolong tea promotes weight loss through increasing basal metabolic rate (energy expenditure), increasing lipolysis, and blocking the dietary absorption of fat. Just by drinking this tasty brew, you can help yourself on the way to a healthier, slimmer you!
Posted in Oolong Tea | Tagged: black tea, chai tea, Chinese tea, chlorophyll-rich, granite grinding wheels, green tea, health tea, India, Japan, Japanese green tea leaves, Japanese tea ceremony, Koicha, loose leaf tea, Matcha, Matcha Tea, Usucha, weightloss tea, wellness tea | Leave a Comment »
Posted by Susan Lutfallah on June 7, 2009
Oolong Tea is a traditional Chinese tea that’s also known as ‘Wulong’ Tea. The name Oolong (or Wulong) means black dragon in Chinese, where Wu means black, and Long means dragon. Oolong tea is also known as Qing Cha, is a semi fermented tea, and it is named after the person who discovered this tea. The Chinese province most noted for its oolong tea production is Fujian.
According to Fujian tea folklore, Oolong tea was discovered by a tea farmer who lived in Fujian Province during the Qing Dynasty – his name was “Su Long”. However, because he had a dark complexion, the local farmers all called him “Wu Long” – of course, this is how the name ‘Wulong’ Tea was derived.
All tea comes from the plant Camellia Sinensis – actually, if it doesn’t come from that plant it is not considered proper ‘tea’. Over time, Camellia Sinensis has protected itself from photosynthetic stressors by forming chemical compounds known as polyphenols. Polyphenols, which include flavonoids, have the same beneficial class of compounds – known as antioxidants – that make fruits and vegetables good for you.
Green Tea is treated or boiled following picking to prevent the leaves from oxidizing and retaining their natural colour. Black Tea is left to oxidize following picking, that’s how it gets their distinctive colour. For Oolong Tea, the raw leaves are sun-wilted and then bruised, which exposes their juices to the air, so the leaves oxidise and start to turn brown like a cut fruit. They are allowed to oxidise only partially, giving them a rich, floral flavour. The tea is then dried fully – this locks in the rich flavours that oolong tea is known to offer.
Unbeknownst to many, oolong tea can range from bright green and slightly fermented to dark-leafed and hearty – a rule of thumb is that the greener varieties are less fermented. Oolong tea therefore comes in a wide range of tastes and aromas – these include teas very close in taste to green tea to those very close to black tea.
Posted in Oolong Tea | Tagged: black tea, chlorophyll-rich, green tea, health tea, India, Japan, Japanese green tea leaves, Japanese tea ceremony, Koicha, loose leaf tea, Matcha, Matcha Tea, oolong tea, Sri Lanka, tea plantation, tea plants’, Usucha, weightloss tea, wellness tea | Leave a Comment »
Posted by Susan Lutfallah on June 6, 2009
In general, there are two ways to prepare matcha:
- Usucha (‘thin tea’): is prepared with half a teaspoon of matcha and about 2.5 oz of fresh hot water which can be whisked for frothiness. Usucha is lighter and slightly more bitter.
- Koicha (‘thick tea’): requires as many as 6 teaspoons of matcha powder and 3/4 cup water. Koicha requires a slower stirring motion which does not produce the foam. Koicha is a sweeter tea.
To prepare a standard serving of matcha, put two tea scoops (approx. 1.25g to 2g) or ½ a level teaspoon of matcha tea into a bowl – afterwards, take between 1 to 6 oz of hot water (depending on preference) that was once boiled and now cooled to 80 oC, and pour it into the bowl. Now, take a bamboo whisk and gently whisk the tea until a fine froth develops on the surface.
For those that do not have access to a bamboo whisk, the process is a bit more involved; you must add a droplet of water into the bowl with the tea to make a thick paste first, and then slowly add water while stirring to eventually dilute the tea to one’s preference.
Overall, determine the sweetness and general flavour of the matcha will depend on when the leaves are harvested – generally, matcha that was harvested later in the year will have less flavour and sweetness as opposed to matcha harvested earlier in the year (which is considered the highest grade).
Posted in Matcha Tea | Tagged: black tea, Chinese tea, chlorophyll-rich, granite grinding wheels, green tea, health tea, Japan, Japanese green tea leaves, Japanese tea ceremony, Koicha, Matcha, Matcha Tea, Usucha, wellness tea, White Tea | Leave a Comment »