“Better to be deprived of food for three days, than tea for one.”
~ (Ancient Chinese Proverb)
BUY GREEN TEA HERE:
Article Source: http://EzineArticles.com/?expert=Gail_Leopold
“Better to be deprived of food for three days, than tea for one.”
~ (Ancient Chinese Proverb)
BUY GREEN TEA HERE:
Article Source: http://EzineArticles.com/?expert=Gail_Leopold
Pegged at approximately Rs 150 crore, the green tea market in India is growing strongly and steadily with demand coming in also from Tier II and Tier III cities and manufacturers increasingly focusing on launching new variants
Cheap, affordable and addictive – have been terms synonymous with tea from the time it ceased to be an elite drink of the royals to become an affordable drink of the common man. Green tea is one of the fastest growing segments of the global tea industry. It is prepared from the leaves of camellia sinensis that have undergone minimal oxidation during processes. The concept of green tea originated from China and later spread all over the world. Some of the popular Japanese green teas are sencha, gyokuro, kabusecha, matcha, tencha, genmaicha and hojicha.
The journey of tea in India has indeed been fascinating and interesting. With rising health awareness, Indians who are majorly black tea drinkers, are now showing interest in green tea variants. Green tea is becoming an acquired cultural habit that is being driven by urban India’s urge to stay fit. Though presently green tea penetration in India is less than five per cent, however its demand is not just limited to metros and Tier I cities, but has also come to include Tier II and Tier III cities which have started consuming this drink on a regular basis. As a result of this growing penetration, the green tea market in India which is presently pegged at approximately Rs 150 crore has been growing upwards 50 per cent year-on-year.
With urban Indian consumers buying green tea for its many health-promoting benefits, manufacturers are increasingly focusing on making premium variants available in all retail channels, especially in modern grocery retail outlets. For instance, consumers are spoilt for choice with tea products of companies such as Organic India, GAIA Herbs, Twinings, Typhoo, as well as big FMCG giants like Hindustan Unilever, Tata Global Beverages, who are either launching new variants or re-launching their green tea product range. Moreover, GAIA Herbs has also introduced green tea variants, namely cardamom, and honey and lime, to cater to an increasing number of health-conscious consumers in urban cities. International manufacturers are also expanding their presence in institutional channels, including hotels, to generate awareness of their premium brands.
Tetley, sold across 40 countries and a part of Tata Global Beverages, has six flavours in its green tea portfolio including ginger, mint, lemon, honey and lemon, citrus and spice, and aloe vera. The company enjoys a market share of 35-40 per cent. Though in the total tea revenues of Tata Global Beverages, green tea currently has a very small share vis-a-vis black tea, the company expects the green tea segment to contribute significantly in the coming years. And with the increasing emphasis on health and wellness, the potential for categories within tea is immense.
For Twinings, India is one of the top five growth markets. The company, that has about 35 per cent market share in the premium and super premium teabag category in the country, is looking at increasing its business in India five-fold in the next five years. India is the third largest tea sourcing country for Twinings after China and Kenya. The company is a big buyer of Darjeeling and Assam teas and is increasingly buying tea from the Nilgiris. Twinings is part of Associated British Foods. Their range of green teas in the India market include green tea, green tea and lemon, green tea and mint, Earl Grey green tea, jasmine green tea and lemon and honey tea.
Also to stay ahead of the race, Wagh Bakri Tea Group has been offering one of the largest green tea ranges in India consisting of green tea, organic tea bags and regular green tea. The company also has different flavours across its green tea range like green tea mint and green tea tulsi and is currently working on expanding its green tea range under its wellness category. Apart from major Indian cities, Wagh Bakri Tea Group is also aggressively marketing its green tea products in Tier II and Tier III cities. Though at present, the company’s green tea revenue compared to normal CTC is negligible but in one to two years the green tea category is expected to comprise of 10 per cent of the company’s overall sales.
According to the World Health Organisation (WHO), the overweight population is expected to reach 1.5 billion by 2015 and growing healthcare costs in the US alone is expected to cross US$ 117 billion; all this is creating major opportunities for the growth in sale of weight management products such as green tea. Rising consumer awareness about the benefit of green tea in curing various diseases further triggers the global market of green tea.
Asia Pacific contributes the largest market of green tea in the world. Apart from India, countries like Hong Kong, Taiwan, Japan and China are growing markets of green tea in this region. Rising population and healthcare awareness is further expected to boost the green tea market in Asia Pacific. Europe is the fastest growing market for the green tea industry.
Major companies operating in the global green tea market are AMORE Pacific Corp, Arizona Beverage Company, Associated British Foods LLC, Cape Natural Tea Products, Celestial Seasonings, Finlays Beverages, Frontier Natural Products Co-Op, Hambleden Herbs, Hankook Tea, Honest Tea, ITO EN, Kirin Beverage Corp, Metropolitan Tea Company, Northern Tea Merchants, Numi Organic Tea, Oishi Group Plc, Oregon Chai, PG Tips, Pukka Herbs, Qi Teas, The Kent Tea & Trading Company, The Republic Of Tea, The Stash Tea Company, Uncle Lee’s Tea and Yogi Tea.
Green tea is widely praised for its ability to halt the effects of aging, prevent dementia, fight cancer and much more thanks to the power of its high antioxidant content, but one similar, albeit lesser known, drink has it beat according to research from an important university study — Matcha.
The carefully prepared, powdered cousin to regular green tea has been prized for its off-the-charts antioxidant content — as much as 137 times higher than regular green teas on the market — as well as for its unique “full-bodied” taste that ends with a lingering, sweet kick.
Matcha can be found in powder form and usually only takes about a tablespoon to make a full cup since it’s so rich. Drinking Matcha is an excellent way to relax and “center yourself” after a long day, which is what makes it so beloved in its native Japan for both unwinding alone and entertaining guests.
The process of growing and harvesting Matcha is different from regular green teas, and part of what holds the secrets to its incredible health benefits and antioxidant power.
Preparation starts before harvest for as many as 20 days, when the tea bushes are covered to prevent direct sunlight. According to the website TeaPedia.org, this slows down the growth of the plants and turns them a darker shade of green, allowing more and more amino acids to be produced inside the plant. Only the finest buds are then picked, and they are then left out flat to dry before being stone-ground into a beautifully rich green Matcha powder for tea.
University Study Confirms Antioxidant Power of Matcha
It goes without saying that our bodies are under a ton of stress these days, which is what makes antioxidants so important for overall health.
These are the compounds that protect our cells from the damaging effects of free radicals produced by stress, dietary mistakes, and even exercise that are common in everyday life.
According to a 2003 study from the University of Colorado (in Boulder, CO), the powerful antioxidant EGCG, which is also found in green tea, is present at levels up to 137 times greater than that of commercially available green teas, as we mentioned earlier.
Other health benefits of Matcha include:
-Rich in Fiber and Chlorophyll
-Leads to an Increased yet Calmer Alertness
– May help prevent Alzheimer’s, Liver Damage, Diabetes and Cancer
-Speeds up your Metabolism
-Contains L-theanine, an Amino Acid that relaxes the mind (Buddhist monks enjoy this drink)
While all green tea can be extremely beneficial (if it’s organic especially since many mainstream teas are heavily processed and may contain high levels of fluoride), matcha tea is hands down the better choice if you’re looking for antioxidant power and anti-aging effects.
As for the taste, let’s just say that if you like green tea, you should have no problems liking matcha (feel free to add a little organic stevia to make it sweeter to your liking).
– See more at: http://althealthworks.com/1323/matcha-tea-health-benefits-include100-times-more-antioxidants-than-regular-green-tea/#sthash.JKASQtRW.dpuf
Green Tea Effective for Treating Tumors and Genetic Disease:
Researchers at The Children’s Hospital of Philadelphia have discovered that a compound found in green tea shows great promise in the treatment of two types of tumors and a deadly congenital disease. The discovery is the result of research led by principal investigator, Dr. Thomas Smith at The Donald Danforth Plant Science Center and was published in The Journal of Biological Chemistry.
Read more here:
GREEN TEA HEALS !
How is it ground up? What tea is used for it? Also can I make my own at home by just sticking green tea in a blender or coffee grinder to grind it into a powder, or using a mortar and pestle?
Matcha tea is a fine, powdered green tea used in Japanese tea ceremony and to dye and flavour foods such as mochi and soba noodles, green tea ice cream and a variety of wagashi. Matcha is generally expensive compared to other forms of tea, although its price depends on its quality. It can be hard to find outside Japan, as can the implements traditionally used to prepare and consume it, but you can find it easily in any tea-specialized shop as well as the apparatus used to brew it.
Prior to serving, the matcha is often forced through a sieve in order to break up clumps. There are special sieves available for this purpose, which are usually stainless steel and combine a fine wire mesh sieve and a temporary storage container. A special wooden spatula is used to force the tea through the sieve, or a small, smooth stone may be placed on top of the sieve and the device shaken gently. If the sieved matcha is to be served at a Japanese tea ceremony, then it will be placed into a small tea caddy known as a chaki. Otherwise, it can be scooped directly from the sieve into a tea bowl. A small amount of matcha is placed into the bowl, traditionally using a bamboo scoop called a chashaku, and a modicum of hot (not boiling) water is added. The mixture is then whisked to a uniform consistency, traditionally using a special kind of whisk made of bamboo known as a chasen. There must be no lumps left in the liquid, and ideally no ground tea should remain on the sides of the bowl.
Usucha, or thin tea, is prepared with half a teaspoon of matcha and approximately 75 ml (2.5 oz) of hot water. Some drinkers (and schools of tea ceremony) prefer to whip the mixture to produce a light frothy “head,” while others prefer as little foam as possible. Schools also vary on the amount of water and matcha. Usucha creates a lighter and slightly more bitter tea. Koicha, or thick tea, requires significantly more matcha, as many as six teaspoons to 3/4 cup of water. Because the resulting mixture is significantly thicker, blending it requires a slower, stirring motion which does not produce foam. Koicha produces a sweeter tea, and is served almost exclusively as part of Japanese tea ceremonies. Special chasen designed for this purpose are often employed.
Cancer Update from Johns Hopkins :
1. Every person has cancer cells in the body. These cancer cells do not show up in the standard tests until they have multiplied to a few billion. When doctors tell cancer patients that there are no more cancer cells in their bodies after treatment, it just means the tests are unable to detect the cancer cells because they have not reached the detectable size.
2. Cancer cells occur between 6 to more than 10 times in a person’s lifetime.
3. When the person’s immune system is strong the cancer cells will be destroyed and prevented from multiplying and forming tumors.
4. When a person has cancer it indicates the person has nutritional deficiencies. These could be due to genetic, but also to environmental, food and lifestyle factors.
5. To overcome the multiple nutritional deficiencies, changing diet to eat more adequately and healthy, 4-5 times/day and by including supplements will strengthen the immune system.
6. Chemotherapy involves poisoning the rapidly-growing cancer cells and also destroys rapidly-growing healthy cells in the bone marrow, gastrointestinal tract etc, and can cause organ damage, like liver, kidneys, heart, lungs etc.
7.. Radiation while destroying cancer cells also burns, scars and damages healthy cells, tissues and organs.
8. Initial treatment with chemotherapy and radiation will often reduce tumor size. However prolonged use of chemotherapy and radiation do not result in more tumor destruction.
9. When the body has too much toxic burden from chemotherapy and radiation the immune system is either compromised or destroyed, hence the person can succumb to various kinds of infections and complications.
10. Chemotherapy and radiation can cause cancer cells to mutate and become resistant and difficult to destroy. Surgery can also cause cancer cells to spread to other sites.
11. *CANCER CELLS FEED ON: a. Sugar substitutes like NutraSweet, Equal, Spoonful, etc are made with Aspartame and it is harmful. A better natural substitute would be Manuka honey or molasses, but only in very small amounts. Table salt has a chemical added to make it white in color Better alternative is Bragg’s aminos or sea salt. B. Milk causes the body to produce mucus, especially in the gastro-intestinal tract. Cancer feeds on mucus. By cutting off milk and substituting with unsweetened soy milk cancer cells are being starved. c. Cancer cells thrive in an acid environment. A meat-based diet is acidic and it is best to eat fish, and a little other meat, like chicken. Meat also contains livestock antibiotics, growth hormones and parasites, which are all harmful, especially to people with cancer. d. A diet made of 80% fresh vegetables and juice, whole grains, seeds, nuts and a little fruits help put the body into an alkaline environment. About 20% can be from cooked food including beans. Fresh vegetable juices provide live enzymes that are easily absorbed and reach down to cellular levels within 15 minutes to nourish and enhance growth of healthy cells. To obtain live enzymes for building healthy cells try and drink fresh vegetable juice (most vegetables including bean sprouts) and eat some raw vegetables 2 or 3 times a day. Enzymes are destroyed at temperatures of 104 degrees F (40 degrees C).. e. Avoid coffee, tea, and chocolate, which have high caffeine Green tea is a better alternative e and has cancer fighting properties. Water-best to drink purified water, or filtered, to avoid known toxins and heavy metals in tap water. Distilled water is acidic, avoid it.
12. Meat protein is difficult to digest and requires a lot of digestive enzymes. Undigested meat remaining in the intestines becomes putrefied and leads to more toxic buildup.
13. Cancer cell walls have a tough protein covering. By refraining from or eating less meat it frees more enzymes to attack the protein walls of cancer cells and allows the body’s killer cells to destroy the cancer cells.
14. Some supplements build up the immune system (IP6, Flor-ssence, Essiac, anti-oxidants, vitamins, minerals, EFAs etc.) to enable the bodies own killer cells to destroy cancer cells.. Other supplements like vitamin E are known to cause apoptosis, or programmed cell death, the body’s normal method of disposing of damaged, unwanted, or unneeded cells.
15. Cancer is a disease of the mind, body, and spirit. I know it’s a bit long, but I think it’s worth the time it takes to read it. I know it’s a bit long, but I think it’s worth the time it takes to read it.
I wonder how much it cost for the John Hopkins Hospital to finally discover and publish what holistic health practitioners have been saying for decades. So this brings us to the question: Are we striving for longevity, or are we just trying to have some control over what method the grim reamer uses to finally take us? That question has to be thought about for a while.
In American history, one hears of the Boston Tea Party where the rebel colonists threw chests of tea delivered from England into the harbor. What kind if tea was available back in the 18th century? Was it like tea today? Black or green?
Whatever the British supplied, and Great Britain was the sole source for tea in the colonies until the American Revolution. Alone among the UK’s former colonies, the American colonies began our habit of preferring to drink coffee instead. As noted, China sold the British only second-rate tea leaves pressed into dried bricks to endure the long sea voyages. Until the mid-1800s foreign traders were forbidden to live in China itself, and only allowed temporary access through restricted areas of a few cities, mainly Canton. Hence the real pleasure of tea was not widely known until after the so-called Opium War forced open Chinese ports and cities. Both the British and the Dutch introduced tea plantations into India, Malaysia, and Indonesia as an alternate–and cheaper– source of supply. China sold tea only for silver, and Europe couldn’t long afford the strain on its silver reserves.
I’m studying Geisha and I am doing a presentation on them. I have decided that during the presentation the veiwers will sit on the floor and I will offer them Japanese Green Tea to get them feeling what I am saying to them but I dont know what to give them to snack on. I have however found rice cakes to maybe work – any ideas??
If you can make or buy some, I would suggest the little cakes filled with bean paste. Something like this should work: http://japanesefood.about.com/od/japanesecake/r/manjucake.htm There are a few other possible ideas here, if you scroll down to the Japanese section: http://en.wikipedia.org/wiki/Bean_jam
When I went to the Japanese tea ceremony before the Miyako Odori in April, we were served either Manju or some kind of Daifuku with the tea (sorry, I still get them confused), so it strikes me as pretty authentic for a geisha tea ceremony.
GREEN TEA HEALS !
Hello, I am writing a paper on the Japanese Tea Ceremony and I am trying to find out the differences of Japanese and Chinese Tea Ceremonies. I ask that you please provide me with a preferably ACADEMIC source so I can actually use it for my paper. Thanks a lot in advance!!!
The Japanese tea ceremony features a quietly reflective ceremony where the preparation of tea takes place in silence. The Chinese tea ceremony takes place to celebrate a wedding and is seen as a fun and happy occasion.
During the Japanese ceremony guests sit in silence watching the host prepares matcha tea. As the newlyweds in the Chinese ceremony prepare tea the good luck woman speaks positive, often funny phrases to amuse the guests.
Sweet candies are served before the Japanese tea ceremony while the Chinese ceremony uses dried fruits served with the tea.
The Japanese ceremony is a social event completed by the guests discussing both the tea and handmade utensils used by the host. The making and giving of tea in the Chinese ceremony bares similarities to the exchange of vows during a Western wedding ceremony.
A number of Zen principles govern the Japanese tea ceremony which include harmony, respect and purity. The presenting of tea in the Chinese ceremony serves as an introduction by the newlyweds to their new families and a sign of respect to the parents. Hope it helps ^.^
GREEN TEA HEALS!