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Since the dawn of civilization there have been countless quests for the fountains of youth. Yes, I meant to pluralize fountains since many ancient societies have their own version. Though it would be wonderful to believe there is such a spring, river, grail, and elixir , unfortunately, (to the best of my knowledge at least), there is no such magic. But what if there is something we can drink that may help us age successfully? Seeing as how this is a tea blog, I am sure you have already guessed what I am going to say — what about tea?
Aging successfully, in part, is the concept that although we cannot stop the sands of time and its subsequent affects, what we can be is proactive and have determination in how we will age – I believe tea may be a meager but wonderful contribution to this process.
The ancient Chinese first used tea for medicinal purposes. Although its direct scientific health relation was not known, what was known was that tea simply made a person feel better . Not truly understanding why simply drinking tea could reenergize a person or lift the spirts were enough to exalt tea to a near mythical status. In fact, much of Chinese tea folklore revolve around tea’s restorative and curative properties.
The legend of Da hong Pao “Big Red Robe” is possibly the most famous. The legend goes that Shen, a servant of the court was near death while on a quest for the emperor. The sickened Shen was given a tea made from 6 tea bushes located on the side of a cliff by the monks who had cared for him. Almost miraculously, after drinking this tea, Shen regained his strength and was able to return to his emperor. Two years passed and the emperor also eventually become gravely ill. Fortunately, Shen was given a small tin which contained the same tea which had cured him by the same monks who had cared for him – he brewed it for his dying emperor and it saved his life. The emperor was so grateful that he wanted to thank the WuYi monks personally and he provided the monks of the monastery a symbol of his gratitude – red robes made of the finest materials.
Of course this is just a legend and its accuracy is really not known, yet it is indeed an example of how heavily regarded tea is in Chinese medicinal lore.
*Disclaimer – although I personally believe in the health benefits of tea, the following statements have not been evaluated by the FDA and therefore any claims should be approached with this in mind.
Prevention of Heart Disease — Studies have shown that regular tea consumption can actually lower cholesterol levels circulating in the blood. In fact, some studies have shown tea to reduce total cholesterol by as much as 6.5% and LDL cholesterol by as much as 11%. A reduction in cholesterol prevents atherosclerosis, a condition in which the arteries that carry blood become narrowed due to a buildup of plaque. The plaque that builds up in our arteries is created when LDL cholesterol oxidizes.
Tea for the Prevention of Cancer — Tea has been shown to reduce the risks of several forms of cancer. In fact, tea has been shown to reduce lung tumors in laboratory mice. Studies have shown that tea contains a molecule called Epigallocatechin-Gallet (EGCG). EGCG is important to cancer research in that studies have demonstrated that EGCG is known to neutralize Bcl-xl or the anti-death gene -the gene responsible for cancer proliferation. Although tea and cancer research is in its infancy, the findings are promising.
Oral Health — According to some researchers, drinking tea can help prevent tooth decay and bad breath. Some studies suggests chemicals in tea can destroy bacteria and viruses that cause throat infections, dental caries and other dental conditions. Additionally, some teas contain fluoride which further protects from tooth decay by strengthening tooth enamel.
As you can see, tea may indeed be the life giving elixir that many have spent their lives searching for. Although nothing can replace a healthy diet and exercise, the addition of tea to our daily living may provide us with just enough defenses to protect our bodies from some of life’s stresses. Although more research needs to be done, the facts are evident that since its discovery, this leaf has been a powerful force in shaping our lives, history and hopefully our future – we don’t need science to understand this. Throughout the ages, tea has been a soothing balm for the soul, and perhaps in time, science will find that tea is also a balm for our bodies as well.
© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.
Understanding that tea is almost entirely water, it would make sense that water quality is imperative for making great tea. From making bread, beer, tea, coffee and nearly anything else, water quality is crucial. For instance, when baking bread, water which is too alkaline can inhibit the necessary chemical reactions needed to make lively bread. However where beer is concerned, water hardness plays an important part when converting starches to sugars. Moreover, PH levels determine how crisp and aromatic the hop aroma and tastes will be in the finished product. As with bread and beers, tea will also suffer greatly under poor quality waters – simply stated, if water tastes, smells or looks bad, it will ultimately end up in your tea brews.
NOTE: You should never consider using distilled water for brewing ANYTHING! Distilled water lacks the necessary minerals that are crucial for flavor profiles.
Most avid tea drinkers know that finding good water is half the battle, but have you ever thought that perhaps the water itself can be affected by the vessel it is heated in? Some say that the correct vessel for boiling water can be just as important as the water itself – especially in the eastern tea cultures. For instance, Asian tea cultures, particularly that of the Chinese, Taiwanese and Japanese peoples go far beyond appreciating tea water by just how it tastes -they also believe that a kettle can affect the water’s “Qi”. Cha Qi is a long and controversial discussion which has to do with the belief that a body’s energy flow can be unblocked through the use of meditation and tea. There are many opinions about this concept and it is better suited for a different discussion.
Let’s move on, shall we…
Heating vessels have long been thought to influence tea water for centuries. For instance, would it surprise you to know that the English, Chinese-Taiwanese and Japanese tea cultures consider sterling silver as the ultimate material for heating tea water? In fact, I know of a few tea drinkers who have taken this concept so seriously they have paid hundreds for a silver kettle.
Like all things that have grown into “an appreciation”, most opinions will vary. I myself have experimented and found that water boiled in a silver vessel seemingly appeared rounder and smoother when compared to other methods– however, in the final analysis it is a subjective process and like anything subjective it should be taken for what it is worth.
I personally think that a silver kettle to boil water is a bit excessive and there are cheaper vessels which are much more cost effective than silver. Ever head of an earthenware kettle?
Earthenware Kettle for Boiling Tea Water
Earthenware kettles are just that – kettles made of various soils, including clay. In fact, this is my chosen method for boiling water- it’s more practical and I don’t have to take out a second mortgage to own one! They come in wonderful styles and colors with different heating elements which double as a stand. Some are heated with carbonized woods or olive pits while others use alcohol lamps to either bring or hold the water temperature. In theory, the clay material interacts with the natural minerals in the water — thus enhancing it.
Just remember: whatever the vessel, at minimum the vessel should be clean and free from odor and made of material that will not contaminate or leech into the water.
[Editor's note: This article was updated to reflect more accurate scientific information.]
© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.
Tea Paired With Food
Tea, as in wine, is a delightful way to compliment a meal. Not only do teas help digest foods more efficiently, they also can enhance the natural flavors of food just as wines do. In fact, wine and tea have much in common in this respect. For instance, robust foods are better paired with robust wines and teas, while lighter foods are more appropriate with lighter wines and teas.
Where do I begin?
Naturally, the flavors of regional teas evolved with local cuisine just like wine. A good way to think about natural pairings is to look at the cuisine from the tea regions. Ever wonder why they serve Sencha or other Japanese Greens at your favorite sushi bar? Or that hot creamy aromatic cup of chai masala with your favorite Indian curries?
When should I serve the tea?
When it comes to serving tea there are no set rules- Some will serve it with the meal (which I like to do), and some will serve it before or after a meal as a digestive. Others still will serve tea between courses as a palate cleanser – In other words, just do what is comfortable.
When pairing food with tea, the most important variable to consider is oxidation level. A good way to determine the oxidation is to evaluate how dark is the tea. A good rule of thumb to follow is – the darker the tea, the higher the oxidation.
Why are oxidation levels important when pairing?
Darker teas generally are more robust in profile, and as in wine, will generally have higher tannin levels. The degree of tannin is important when trying to determine if a particular tea is well suited for a dish – just as in wine, tannin levels can extenuate the negatives in foods. For instance, paring highly tannic black tea such as an Assam with a highly tannic food such as walnuts can make the dish quite bitter and astringent. Additionally, tannic teas have the capacity to make seafood dishes taste like metal. – Tannic teas can be your quintessential breakfast types such as Assam, Irish and English breakfast, Chinese blacks etc. They tend to be bolder, richer, and more acidic which make them well suited for stronger tasting foods. Try pairing dark teas with curries, game meats, smoked and savory foods, and egg dishes.
Loose Tea and Cup
Lighter teas will exhibit less oxidation and intensity and do not have the same degree of tannins as dark teas. As a result they tend to be more floral, sweet, can be citrusy, and times even oceanic in profile – White, green and lighter oolongs are especially well suited for fish , salad dishes, Asian cuisine and your less sweet desserts.
All in all just use common sense!
© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.
Did you know that ice and tea can be a wonderful change up to your cocktail repertoire? Ever heard of an Earl Grey or Green tea Martini? Change it up and give Kaluha and coffee liqueurs a break and go for the leaf!
I think teas and spirits are a perfect combination – after all, plant-laced aperitifs are nothing new. Ever heard of Grappa or Vermouth? You guessed it, both made with herbs. I know – tea and spirits can seem almost counter intuitive, but whoever ever believed that tomatoes and vodka would become such a hit. OK, you got me, tomatoes are a fruit and not a plant, but you get the picture. Heck, why not live a little and try your favorite teas and spirits and see if what you can come up with.
Earl Grey Martini
- 1 teaspoon Earl Grey Tea leaves
- 2 (1.5 fluid ounce) jiggers gin
- White sugar (for rimming glass)
- 1 wedge lemon
- 1 (1.5 fluid ounce) jigger fresh lemon juice
- Chipped Ice
- 2 fluid ounces simple syrup
Sprinkle the tea leaves over the gin in a small glass, and set aside to steep for 2 hours. Pour 1/4 to 1/2 inch of white sugar onto a small, shallow plate. Moisten the rims of 2 martini glasses with a wedge of lemon, dip the moistened glasses into the sugar; set aside. Strain the infused gin, lemon juice, and simple syrup into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into the rimmed glasses to serve. Enjoy!
Green Tea-ini
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4 oz. Kettle One Citroen
-
½ oz. triple sec
-
1½ oz. chilled green tea
-
Chipped Ice
-
Splash of fresh lemon juice
Combine all ingredients in a cocktail shaker filled with ice. Shake and strain into a chilled martini glass. Garnish with a twist of lemon. Enjoy!
[Editor's note: This article has been updated for style and content accuracy.]
© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.
Worlds Fair 1904
Did you know that iced teas are uniquely American phenomena? In fact, 80% of Americans prefer drinking their tea this way – and for good reason.
Interestingly, iced tea is said to have been invented by Richard Belchynden at the 1904 World’s Fair in St. Louis. Belchynden, a tea plantation owner, was intent on sharing his product with the thousands of fair onlookers. Although free samples were and still are a sure fire way of enticing fair goers to booths, the scorching heat of that summer had other ideas. Needless to say, the masses were quite parched under that summer’s unforgiving heat, and unfortunately (well at least for Belchynden), providing hot and steaming free beverages probably didn’t quite produce the results he was looking for. After numerous unsuccessful attempts at trying to give away his tea, Belchynden decided it was time for a different marketing tactic. Not wanting to let his product go unnoticed, Belchynden decided to add blocks of ice to his rich brown brew and the rest is history!
Great story, right? Well, we all like to hear or read about gastronome stories where serendipity is involved, but to be 
fair – (no pun intended 
), iced tea had been acknowledged by other publications as early as the 1870s.
Iced tea has certainly come a long way since the days of those poor perspiring patrons who, as I could only imagine, must have been overheating in their ornate Victorian style dresses and garments. In fact, today many people are doing far more with ice and tea than simply just adding sugar, a slice of lemon and mint.
You’re not still prancing around in your bourgeois dress and your 1900s style flamboyant robes (hopefully), so why act like it? Leave the boring old tea with ice cubes in the past, and try something new and exciting today!
© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.
From the looks of our grocery store aisle and the colorful barrage of boxes it would be easy to think that Chinese teas have always been part of the American shopping experience. However despite the numerous options we have to choose from today these are a relatively new to concept to shoppers. In fact, green, white and oolong teas were almost unheard as little as 10 years ago but now seem to be part of the general lexicon of most Americans. But did you know that China also makes wonderful black teas?
When most people think of black teas their minds are quickly whisked way to the exotic plantations of India and Ceylon. The reason for this is most of them are fine breakfast teas. However, China black teas, though in the same genre as our breakfast buddies tend to be somewhat different in profile. They are generally characterized as earthier and with notes of spice which tend to be peppery on the palate – making them perfect for your after dinner tea since they can stand up to almost any savory dish. With or without cream or sugar, Chinese black tea can be the perfect complement to fine cuisine. I encourage you to try them without first.
And let’s not forget our iced teas. With summer just around the corner, a cold brew China black tea can be thirst quenching indeed! Do you have a flower garden? Try plucking a few petals of your favorite sweet smelling blossoms e.g. roses, lilac – add either to a few ounces of any China black of your liking and impress your friends with ice tea Congou style!
Cold Brew Method
1 gallon of water
1 gallon tea jug
5 tablespoons of tea
Add 5 tablespoons of tea to your jug. Add cold water (preferably filtered) until full. Let it sit in room temperature for 6 hours. Strain cold brew tea into gallon pitcher or jug and chill in refrigerator until cool. Add sweetener of your choice and enjoy!
Flower Infused Tea
6 oz of your favorite China Black tea (preferably Congou tea)
Tea Jug with lid
5g of flower petals (preferably rose or lilac)
Add half of the tea into the container. Add half of the petals on top of tea. Fill it with the remainder of tea. Add other half of petals on top and place lid. Let the tea brew at room temperature for one week. After one week sift through tea and remove petals.
© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.
As many of you have read, heard or have seen on TV, tea is the focus of many long hours of research. If imbibed, this liquor is said to contain what appears to be almost miraculous properties – from its ability to facilitate weight loss, prevent cancer and boost the immune system, the list of tea’s magical properties appears to be growing. But why else should we designate part of our lives to enjoying this drink of Kings and Queens, Emperors and Empresses? Well, simply, because you deserve it!
In the daily bustle of life, it is often too easy to lose ourselves in our jobs, kid’s soccer practices, finances or the other numerous issues which seem to always be dangling on the tips of our brains. It seems our psych-defenses are constantly on duty waiting for the other shoe to drop; we’re living a life of organized chaos. Pfft! And how can tea possibly help?
The simple act of making a cup can improve our quality of life. Tea has a way of connecting us back to our inner self by slowing us down for just a moment, helping us reflect on our past decisions and providing clarity for our next. Despite the many advances in technology, there is not yet any technology that can replenish the soul. Sipping on a cup of liquid solitude and reading just a few paragraphs from the book you’ve been meaning to read may be just the thing to make sense of it all. It is a way of doing something for you, which does not require extensive preparation. It is a way to remind yourself that – yes, you matter.
I know, I know, there will always be folks who will need hardcore evidence to do anything. Well, along with the growing litany of health benefits that tea has accumulated thus far, scientific studies have also found that there may be a true physiological reason why tea can sweep us away to a better yonder. Interestingly, tea leaves or ‘Camellia Sinensis’, are one of two substances on earth that contain the chemical compound L-Theanine. Studies on L-Theanine have found that this amino acid can help us focus and concentrate more effectively. Studies have also found that L-Theanine is a powerful mood elevator. Best of all, it is totally benign with no known side-effects!
So, the next time you feel overwhelmed and have 15 minutes – try getting the kettle on, closing your eyes for a second, take a few deep breaths and……sip.
Disclaimer: This is not intended as medical advice. Please consult your physician for your particular needs.
© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.
