Green Tea Efficacious Cure Parkinson's Disease

Scientists have been able to determine the antioxidant chemicals in green tea that has the effect of anti-other chronic diseases. Some research shows that drinking green tea can help minimize the danger of some diseases, such as breast cancer, pancreatic cancer, colon cancer, throat cancer and lung cancer in humans.

BBC Arabic Radio broadcast news of experiments on laboratory animals. The animals were given green tea extract.  This experiment proved that green tea extract contains a variety of benefits that protect against Parkinson's disease. These experiments successfully conducted by scientists at the American Academic of Neurology after previously making progress in creating the tools that work automatically to record dopamine polyphenol substances that control movement or motoric. In addition, researchers from the medical school at Houston claimed that the antioxidants in tea effective help in the struggle with the elements of light, which caused injury to the brain. This light elements caused Parkinson's disease.

 

Some experts believe that patients who continue drinking tea or consuming polyphenols as drugs sometimes can avoid the development of disease indications.

 

Parkinson's Institute representative said that green tea can be used as a therapy when consumed in a balanced manner. But it should be under medical supervision, to avoid any indication of health.

Image: www.cheerdustgirl.blogspot.com

Read More

How to Taste Tea

Like savoring fine wine, tasting premium tea is a joy. With a few simple steps you can elevate your tea tasting experience from “ho-hum” to “whoa!” Over time, you can use these steps to develop your tea palate and appreciate the many nuances that quality teas have to offer.

Look at the Tealeaves:
The appearance of the tealeaves gives you a hint at the quality of the tea. Full leaves tend to be better than broken leaves. White teas should be covered in fine, downy hairs. Many Japanese green teas should be deep (almost bluish) green. Teas with more tips tend to be more nuanced and complex than those without them. Fresh teas almost always have a glossy sheen.

Brew the Tea:
Brew your tea. Explore using different brewing times, brewing temperatures, water types, water to tea ratios and types of teaware to find the best match for your teas, or use your brewing time to reflect on your day or otherwise relax.

Look at Brew & Leaves:
Look at the color and opacity of the brewed tea. This is part of the beauty of tea, and one of the reasons I recommend using a teacup with a white interior or a clear teacup. Also, a darker brew may indicate a fuller flavor, and murkiness or sediment may indicate a low-quality tea (although there are exceptions to this, notably Japanese steamed green teas).

Looking at the tealeaves will also tell you a lot about the tea itself, especially in the case of rolled oolongs and other shaped teas. A close inspection can tell you if it is made from buds only, leaves only or a specific proportion of buds and leaves. Sometimes, you can see more clearly how broken the leaves are after they have been brewed.

Smell the Brew & Leaves:
In Chinese tea culture, the aroma and aftertaste of a tea are just as important as its flavor. In Taiwan, special “aroma cups” are use to savor the aroma of the tea before it is sipped. Fully appreciating the aroma of a tea adds a new dimension to tea tasting.

Using a narrow cup and closing your eyes as you sniff may help you smell the brew better. Professional tea tasters actually press their noses into brewed leaves to smell them. You don’t have to take it that far – just sniffing the leaves is fine – but smelling the leaves can be a very enjoyable and informative act to add to your tea tasting experience.

Taste the Tea:
Finally, it’s time to taste the tea! To get the full taste of the tea, slurp it as you would slurp wine in a wine tasting. The goal is to spray a fine mist of tea over the entire palate and even the back of the throat. Just be careful not to choke on the tea!

Once you have slurped the tea, roll it over your tongue in a swishing motion. If you’d like, you can aerate it more by sucking more air into your mouth and through the tea. (This activates the flavors more.) In professional tastings, tasters spit the tea out after each sip, but once you have tasted the tea, it’s probably best to just swallow it.

Observe the Mouthfeel:
Although “mouthfeel” sounds weird and complex, it’s actually simple. It’s just the way the tea makes your mouth feel. Does it leave a creamy coating, like milk, or is it oily? Perhaps it’s like a rich broth… or is it thin and cleansing, like warm water? Does it create a puckery sensation on the tongue? After you have drunk the tea, does it leave your mouth feeling dry, moist or coated? All of these feelings are part of the mouthfeel.

You can observe the mouthfeel during the first sip if you want, but I recommend noting the flavor first and then moving on to mouthfeel later.

Note the Aftertaste:
Some teas have very brief aftertastes. Others (especially some premium oolongs) are known for aftertastes that can last for an hour or more. Some aftertastes are simple, while others are complex and evolving. Sometimes, the aftertaste is identical to the tea. Sometimes, it’s completely different. Occasionally, I find that a tea has an even more enjoyable aftertaste than the flavor itself! While you may not always love the aftertaste of every tea, aftertastes can be fascinating components of the flavors and aromas of many teas.

To note the aftertaste, open your mouth slightly after you have swallowed a sip of tea. Allow air to flow between your mouth and nose. Observe not only the flavor, but also the scent that develops.

Observe the Mental / Physical Effects:
Many tea drinkers report that different teas have completely different mental and physical effects on them. Generally speaking, people associate green teas with mental clarity and black teas with physical energy… but it’s different for everyone.

Note how different teas make you feel. If they offer any particular benefits to you (such as soothing stress or improving focus), you can use those benefits to your advantage once you are aware of them.

Source: www.about.com
Image: www.mi9.com

Read More

Staining of The Tea Cup?

Occasionally the sides of a cup can be discoloured as the tea is drunk. The problem can arise when elements of the tea react with elements of the water to form non-soluble compounds.

These compounds can take a couple of different forms:
One gives the appearance of a film on the surface of the drink (sometimes looks oily and sometimes dusty)
The other is to give the liquid a cloudy look (sometimes referred to as tea ‘cream’)
Some of the water compounds are more prevalent in hard water areas, so the problem is often worse in these areas.

The film on the surface can be deposited on the side of the cup and can be difficult to remove. Because of the ‘chalky’ nature of these insoluble compounds, we recommend cleaning with something slightly acidic – such as bicarbonate of soda, lemon juice or vinegar or something similar.

Source: www.shop.twinings.co.uk
Image: www.mi9.com

Read More

Goodbye Eczema with Tea

With a variety of modern research related to tea, some specialists in the field of skin reports on the discovery that adding a new and positive point in the various benefits of tea. After a study of 118 adults, researchers found the conclusion that drinking three cups of oolong tea per day helps effectively to reduce or relieve the itching, redness of the skin and swelling, which is scientifically known as eczema.

The results showed that 54% of the disease eczema has improved since drinking the tea every after meal.

Instead, various media traditional therapy did not dare to make it happen. Also failed to establish practical and effective treatment of eczema.

Eczema is a disease that spreads disease in early childhood stage. The experts showed that 20% of children affected by inflammation of the outer layer of skin or eczema. This indication continues in 60% of children as their age.

An American magazine published a study that states oolong tea is the result of process of handling less than black tea. Therefore, oolong tea contains polyphenol compounds that are antioxidants that actively contributes to ease an indication of skin eczema.

Image: www.tea-brewery.com

Read More

Tea, Among The Nations and Traditions

Every nation has a special anecdotes and special tradition of serving and drinking tea:

- In Russia, they drink tea with the mixture of lemon. Some are drinking with yolks of eggs and sugar, the three ingredients are mixed together. Russian people believe that tea drinking more primary with a recipient or porcelain kettle, because is believed to have special characteristics in maintaining flavor and aromatic of the beverage.

- In Tibet, China, the people drink the tea after it is mixed with salt and butter, to ward off the chill.

- In Afghanistan, the people are crazy drinking tea, in an hour they could drink 15 cups of tea.

- Researchers claim that in China there is one kind of tea named Yasmin. Chinese people drink tea without sugar, mixed. This type of tea has a taste and aroma of the oil that appetizing to drink even more.

- In Turkey, the people serve the tea in a small kettle which is placed a few strands of tea for each drinker to taste.

- In The Republic of Ceko and Slovaskia, they drink tea with kind of delicious cakes.

- Greek people, they just drink green tea after a large number of mint with sugar. In a wedding the groom usually gives a lot of gifts to the bride, including tea.

- Libya people is a nation of the world's most lots to drink tea.

- The Iranians drink tea by adding a piece of sugar in the mouth and drink tea

- The majority of Arab countries have the most popular way of drinking tea, though the majority of Arabs to add some other ingredients, like mint or types of flowers to get the fragrance and flavor.


Image: www.cup+of+teajamesandrewwilson.blogspotcom

Read More

Royal Wedding Commemorative Blend

An exclusive, limited edition blend created for discerning appreciation of the finest

tea in celebration of the Royal Wedding of Prince William and Kate Middleton.

April 29, 2011 - Twinings, a company that has been supplying the British Royal family with their tea since hundreds years ago, recently introduced the Royal Wedding Commemorative Blend exclusively to mark the Royal Wedding of Prince William and Catherine Elizabeth "Kate" Middleton. To create this limited edition blend, Twinings drew their inspiration from the charisma of the gracefully charming and delightfully smart lady who will soon become a princess.

The heritage and expertise of more than 300 years and the blending finesse of tea experts at Twinings are the keys to ensure that the exclusive, limited edition Royal Wedding Commemorative Blend, has truly unique and pleasureable taste and aroma to befit the Royal Wedding, an extraordinary auspicious occassion that will bring joy not only to Britain but the world. With their discerning knowledge about tea and factors that affect its flavour, the tea experts have selected the finest ingredients.

White Tea, recognized by tea connosseur around the world as the finest-quality tea, has been chosen as the main ingredient, which represents the traditionally White wedding dress worn by brides in the U.K. Pink rose petals for the aroma and mood of love, which are inspired by the bouquet a bride would carry, and the confetti that is traditionally thrown over a happy couple at the end of the service. At the same time, a hint of bergamot completes the tea, which is based on the famous Earl Grey blend.

With over 300 years of history that dates back to 1706, Twinings of London is one of the oldest English tea companies and a name that is closely associated with British tea culture.

The exclusive, limited edition Royal Wedding Commemorative Blend is a creation of refined sensibility proudly presented by Twinings to let discerning tea drinkers deeply appreciate their tea moments and be part of the historic joy from the Royal Wedding of Price William and Kate Middleton.

Source: www.twiningsmoment.com

Read More