May King Tsang, MayKing Tea Founder (UK and Australia) Tea Appreciation Class Organizer Among first 50 STI Recommended Public Speakers Blog contributor to: Tching English Tea Store Tea mentor for tea business start-ups Sells Tea wholesale and Retail
Tea is the agricultural product of the Camellia sinensis plant where a beverage is derived. Camellia sinensis is a tropical and subtropical evergreen plant native to China and is a close relative of the ornamental camellia such as the Japanese Camellia ( Camellia Japonica) . Camellia sinensis Varietals There are three Camellia sinensis varietals: Camellia sinensis var sinensis Camellia sinensis var assamica Camellia sinensis var cambodensis The first two varietals are harvested to produce tea.
All tea can be broadly categorised into two groups: those that are oxidised and non-oxidised . Oxidation is like cutting open an apple and leaving it exposed to the air. Over time, the slices of apple will turn brown. Whilst the browner slices are not aesthetically pleasing, the flavour profile of those slices are different to those that have not been exposed to oxygen. This is the process of oxidation. Oxidation may also be (incorrectly) referred to as fermentation.
There are roughly 5 main groups of tea: White and green are not oxidised. Black tea is fully oxidised Oolong is semi-oxidised (can be anything from 10%-70% oxidation) Pu’erh can be fully oxidised or non-oxidised and goes through a secondary fermentation process.
This table summarises what has already been explained.
Other teas may have something added to them (flavoured or scented) or could be a collection of teas together(blend).
This table helps to explain other types of tea. Lapsang=smoked ; keemun also smoky so it’s the teas in the blend that is smoked (lapsang) not that the teas are blended together and then is smoked. Original was charcoal smoked hence light but now smoked over pinewood which is more strong
Now that we have explained what tea is, let’s discuss my top 10 secrets of the health benefits of tea.
My first tip is actually in making tea. There are 4 key steps to making a good cup of tea: Tea Storage – if tea is stored correctly (in a dark cupboard away from strong odours, in a tin or sealed container [not plastic]), tea should last up to 18 months. Tea has a best before date, but unlikely to go off if the tea is consumed after this date if it was stored correctly in the first place. Good Tea Leaves – this is a picture of some tea that I actually had in my cupboard for over 3 years! As it was stored correctly, it meant that when I tried the tea, I was still able to get a good cup of tea out of it. In fact it made 2 infusions. Good quality tea leaves will make a good cup of tea. Stale tea leaves will make a dull tasting tea. Water – Good water will make a good cup of tea. Use a filtration system where possible. Do not re-boil water as oxygen is a contributing factor to the flavour of the water, and hence, tea. Temperature – Not all tea can stand 100 O C temperature. Green and white teas are particularly susceptible and may help to explain why people do not like green tea because they say it tastes bitter. This might be due to the temperature used to make the tea, the time they allowed the tea leaves to sit in the water and, of course, the quality of the tea.
This is a table that summarises temperatures and approximate steeping times for each tea category.
Antioxidants Free radical damage can lead to conditions such as ageing, heart disease, Alzheimer’s, stroke, cancer Tea contains antioxidants. Some more than others causing people to drink some tea more than others. Select a tea that you like and keep drinking it; it doesn’t matter that some tea contains more antioxidants than others as long as you’re drinking tea, you will have a great source of antioxidants.
Flavonoids: A special class of antioxidants. French Paradox (1979, study in The Lancet) talked about how France, despite their rich and fatty diets, had a low instance of heart disease. This may be due to the fact that wine, like tea contains flavonoids. Wine also has resveritrol, which is believed to ward off cancer.
Another study which monitored 800 elderly men across 8 different countries. Their findings found that an increased intake of flavonoids (found in foods and some beverages) lead to a decrease of heart disease. (1993 The Zutphen Elderly Study, Dr Hertog)
Summary of antioxidants found in which beverages. Foodstuffs such as apples and onions contain antioxidants.
Caffeine has a bad reputation because of drinks like this, but did you know that: Tea contains less caffeine than other beverages (Linus Paul Institute: Micronutrient Research for Optimum Health) The effect of caffeine in tea is different to that of other drinks: Spike jittery effect vs tea’s long sustained effect Caffeine Increases the heart rate / metabolism i.e. Burns fat whilst drinking tea Tea Myth: tea is dehydrating - Limit to 8 cups daily if concerned
Improves mental focus and cognitive function Buddhist monks to IT geeks drink caffeinated tea
In summary, caffeine is a good thing, but as with anything in life: in moderation.
Karma is about cause and effect. If you eat too much, you’re going to put on weight. There is no easy way for weight management. It’s all about balance: eat well, drink plenty of fluids, exercise well, sleep well. Whilst oolong tea and green has a reputation for weight loss (as they can raise the metabolism), all teas have similar effects.
Tea can help towards a weight management programme as tea contains: - Zero calories (no milk/sugar) Incorporate tea as part of a healthy lifestyle by: Finding a tea (iced tea) / drink it all day Reaching for a tea rather than the biscuit tin Drinking tea with/after a meal Reuse leaves then compost afterwards A combination of Caffeine, L-Theanine and EGCG increases metabolism/suppresses the appetite
Remember – to lose weight means eating sensibly, incorporating tea into your programme, exercise and sleep well.
Biggest challenges to the immune system: Poor nutrition / Stress Lack of sleep / overwork
Reduce risk of developing infection and disease (boost immune system) by: Having an adequate intake of vitamins/ minerals Drinking tea as it contains: Vitamin C, (lowers blood pressure/cholesterol) B 12, D and others (boosts/regulates immune system) Minerals: calcium, magnesium and others Antioxidants Fluoride – to help cavities
Herbal infusions or tisane (“ti-zahn”) typically treat one condition e.g. Peppermint, Hibiscus, Chamomile, Rooibos and are so named as they do not come from the Camellia Sinensis bush. Whilst herbal infusions are typically drunk to treat one condition, there are two herbal infusions which I find absolutely tea-lightful. Ashitaba is a herbal found in Hajicho island off Japan and is: Caffeine-free; Contains Vitamin C, B 12 , Calcium and Fibre; High in antioxidants (Chalcone); Anti-bacterial (high chlorophyll content); Anti-viral ; anti-inflammatory; Increases metabolism / boosts immune system ; Aids sleep ; Relieves anxiety and stress.
Rooibos , is a bush grown in South Africa and is renown for being low in caffeine, and high in antioxidants. It stands up well to milk and sugar and is forever growing in popularity around the world due its naturally caffeine-free properties. Health benefits: has the health benefits associated with antioxidants (anti-ageing, anti-carcenogenic) Just like tea, it has anti-inflammatory properties. It can ease irritability, headaches, nervous tension and insomnia. It acts as an anti-spasmodic agent, to relieve stomach cramps and colic in infants Can also be used to treat hay fever, asthma and eczema and can boost the immune system.
Green tea (and others) treat many conditions simultaneously*: 2 cups daily leads to 50% reduction in heart disease 3 lowers LDL (“bad”) cholesterol levels 4 great lowers risk of skin cancer 5 lowers stroke risk by 62% (women), 42% (men) * “The Green Tea Book – The Science-backed ‘Miracle Cure’” (2008, 2 nd Ed, Lester A. Mitscher, Ph.D., & Victoria Dolbly Toews, MPH) Green tea is also said to inhibit the growth of cancer cells, can help to lower cholesterol, can help prevent tooth decay and helps to suppress the appetite. A lot of studies have written about this, however all tea from the camellia sinensis plant can also have similar effects.
Gamma-aminobutryic Acid (amino acid) Sends messages to slow down which helps in anxiety reduction and stress relief. Gaba’s calming properties are well documented prevents anxiety and stress-related messages from reaching the motor centres of the brain Helps to lowers blood pressure Said to be a great aid to weight loss. Athletes are often encouraged to take on a gaba supplement.
Theanine / L-theanine (amino acid) The effects of caffeine in tea (which keeps the mind alert) is counteracted with this amino acid. Theanine has been shown to reduce mental and physical stress. This is probably why Brits always reach for a tea in the event of a crisis. Buddhist monks drink tea all day, and the caffeine will keep the mind alert, whilst theanine helps to calm the body ready for mediation.
EGCG is a powerful antioxidant (polyphenol), said to: lower the levels of triglycerides in the blood (thus reducing the risk of heart disease) inhibits the accumulation of fatty acids in the fat cells (anti-obesity agent) Prevent cardiovascular disease by shielding LDL cholesterol from changes promoting heart disease found in all teas; predominantly in green (oolong and then black) teas EGCG is converted into thearugibins in black tea so black tea also has similar health benefits – reducing risk of stroke, reduce LDL cholesterol, improves function of blood vessels (abnormality can lead to stroke or heart attack) and can reduce coronary heart disease.
Don’t drink tea because it’s good for you, drink it because it’s really enjoyable Remember MayKing Tea’s mission statement which is to bring the teapot back, to encourage everyone to take time with tea, and to share tea with friends. Note: Tea does not cure disease; and drinking tea alone cannot help you lose weight. Incorporate tea drinking (without milk / sugar) as part of your chosen weight management programme.
Health Benefits of Tea by MayKing Tea
Top 10 Secrets of the Health Benefits of Tea (by May King Tsang)
Introduction <ul><li>MayKing Tea </li></ul><ul><ul><li>May King Tsang, formed MayKingTea, Jan 2009, UK </li></ul></ul><ul><ul><li>Redundancy, Oct 2009 </li></ul></ul><ul><ul><li>MayKing Tea, Brisbane July 2010 </li></ul></ul><ul><li>What is MayKing Tea </li></ul><ul><ul><li>Runs Tea-tasting Events </li></ul></ul><ul><ul><li>Public Speaker </li></ul></ul><ul><ul><li>Sells Tea (retail/wholesale) </li></ul></ul><ul><ul><li>Tea Writer and Tea Mentor </li></ul></ul>
What is Tea? <ul><li>Camellia Sinensis </li></ul>
Tea Categories Type Description Examples White Non-oxidised Bai Mu Dan, Silver Needle Green Non-oxidised Sencha, Long Jing Oolong 10-70% Semi-Oxidised High Mountain Oolong, Da Hong Pao, Black 100% Oxidised Darjeeling, Assam Pu’erh Oxidised/Non-oxidised and fermented Maocha, Green/raw, Ripened/cooked, aged
1. Making Tea Tea Category Temperature Steeping Time Green / White 70- 85 o C (158-185 o F) 2-3 minutes Oolong 90 o C (194 o F) 30 secs – 1 min Black, Pu’erh 100 o C (212 o F) 3-5 mins Herbal Infusions 100 o C (212 o F) 5-10 mins
10. And Enjoy Don’t drink tea because it’s good for you, drink it because it’s really enjoyable - May King Tsang
<ul><li>Summary </li></ul><ul><li>M aking Tea </li></ul><ul><li>A ntioxidants and Flavonoids </li></ul><ul><li>Y es to Caffeine </li></ul><ul><li>K arma and Balance </li></ul><ul><li>I mmune System </li></ul><ul><li>N ot Tea </li></ul><ul><li>G reen Tea and Gaba </li></ul><ul><li>T heanine </li></ul><ul><li>E pigallocathechin gallate </li></ul><ul><li>A nd Enjoy! </li></ul>Top 10 Tips: