Q - What is Black tea?

 A - Black teas are those teas whose leaves are allowed to fully oxidize before they are dried. Black teas are the most popular type of tea in the Western world today. Rich in polyphenols, several varieties are frequently blended together to create now famous blends (Breakfast, Earl Grey to name a few).

 Q - What is Oolong tea?

 A - It is allowed to partially oxidize before drying. Its oxidation level falls between green and black tea. Most oolong teas have complex and sometimes fruity flavors and floral bouquets.

 Q - What is Herbal tea?

 A - Also known as infusions or tisanes these consist of dried flowers and leaves of plants other than Camellia Sinensis and are not truly "teas". Herbal tinfusions can also be made using fresh flowers, herbs, seeds, roots and bark. Some herbal teas are flavored with fruit, or essential oils and various spices.

 Q - What is White tea?

 A - White teas are the least processed of all teas. They are essentially plucked, carefully handled and dried. White teas are known for their subtle and sweet flavors.

 Q - What is a "green" tea?

 A - A tea is defined as a green tea if the leaf has been protected from oxidation. Leaves are plucked and then carefully transported to the factory for processing which includes: withering, rolling, drying (and no bruising or time between rolling and drying, for oxidation).

 Q - Where in China is the leaf we normally use in our iced tea products grown?

 A - Most of the leaf is from the Hunan and Yunnan provinces, famous for their teas as well as their spicy foods and beautiful women. Much of our leaf is grown around the 2-3000 ft elevation level in old gardens on bushes 20-45 years in age. Most workers are drawn from local villages and well paid for their services, many are skilled in production as well as plucking experts. It is beautifully hilly country rich in both tea and food traditions. High mountains loom overhead and the air is clear. The people there do not drink iced teas and, in fact, don't have the availability of ice. They think our tea drinking habits are odd but like that fact that we utilize their teas.

 Q - What is Rooibos?

 A - Rooibos is a natural herb that is unique to the South African Cedarburg Mountains. Rooibos is naturally caffeine-free and abounds in the minerals copper, iron and potassium, calcium, fluoride, zinc, manganese, alpha- hydroxyl and magnesium.

 Q - What is Fair Trade�?

 A - Fair Trade is an innovative, market-based approach to sustainable development. Fair Trade helps family farmers in developing countries to gain direct access to international markets, as well as to develop the business capacity necessary to compete in the global marketplace. By learning how to market their own harvests, Fair Trade farmers are able to bootstrap their own businesses and receive a fair price for their products. This leads to higher family living standards, thriving communities and more sustainable farming practices. Fair Trade empowers farming families to take care of themselves - without developing dependency on foreign aid.

 Q - What is Certified Organic?

 A - Organic is defined as "an ecological production management system that promotes and enhances biodiversity, biological cycles and soil biological activity. It is based on minimal use of off-farm inputs and on management practices that restore, maintain and enhance ecological activity." Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all of the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too.

 SERVING

 Q - How many cups of tea will one ounce of tea give me?

 A � One ounce of tea will give you approximately 8-14 8oz cups. This variation is because some teas are light in weight than others. The lighter the tea the more cups.

 Q - Does a lime wedge work well as an alternative garnish?

 A - No, limejuice clouds iced tea. If you are looking for an alternative garnish, try an orange slice or a strawberry or a wedge of exotic fruit such as mango, pineapple or even star fruit.

 Q - Why doesn't the tea I make at home taste the same as it does in my favorite restaurant?

 A - The truth of the matter is that we can control all of the variables involved in making great iced tea in a food service establishment. Everything from the type of tea, cleanliness of the equipment, brewing method, water temperature and water quality are consistently monitored and controlled in a retail operation. When we sell tea for home use all we control is the quality of the tea. If the tea is brewed too long or not long enough it can be weak or bitter. Too much chlorine in the water and the tea will smell and taste bad. If the water for the tea and ice is too hard, it can cloud the tea.

 INGREDIENTS & HEALTH NUTRITION

 Q - What is L-theanine and is there a health benefit?

 A - L-theanine, an amino acid found in tea plants, is responsible for the unique flavor of green tea. This compound is said to promote relaxation and modify the stimulating effects of the caffeine present in green tea. Some research has suggested that L-theanine has calming effects. In one study, young women were given either water, 50 mg of L-theanine or 200 mg of L-theanine once a week. Afterward, their brain waves were measured. Those who received the highest dose (200 mg) produced more alpha waves, an indication of increased relaxation, about 40 minutes after getting the L-theanine. Results of this study were published in the June 1999 issue of Trends in Food Science & Technology. However, more research will be needed to confirm the findings. Other studies, including animal studies, have suggested that L-theanine has an anticancer effect, may enhance learning in animals and lowers blood pressure in hypertensive rats. But none of these benefits has been demonstrated in humans, at least not yet. For the calming and relaxing benefits of L-theanine, I recommend drinking green tea in moderation rather than taking a supplement. If you find the tea too stimulating, look for a decaffeinated form. Source: www.drweil.com - published 03/11/2004

 Q - What is Stevia?

 A - Stevia is a small perennial shrub that belongs to the Chrysanthemum family of plants and is native to Paraguay. Stevia's inordinate ability to sweeten, offers a safe, all natural, alternative to artificial sweeteners. In its herb natural herb form Stevia is approximately 10 to 15 times sweeter than the common table sugar. The levels of the plant are rated 70 to 400 times sweeter than sugar. Because the human body does not metabolize the sweet glycosides (they pass right through normal elimination channels) from the leaf or any of its processed forms, it does not adversely affect blood glucose levels and the body obtains no calories. For people with blood sugar, blood pressure or weight problems, Stevia is the ideal sweetener.

 Q - Which tea has more caffeine, green or black?

 A - It really depends upon how you steep the tea. All teas are lower in caffeine than coffee or soft drinks. Green tea is widely thought to have less caffeine than black, though brewing methods certainly affect the amount of caffeine that ends up in the finished product. If you steep green tea 1-3 minutes It will have less caffeine than black tea however if you steep it more or add more than a teaspoon when steeping it is stronger and will have more caffeine.

 Q - What is the flavor used to make Earl Grey tea?

 A - It is Oil of Bergamot.- an essential oil that comes from the rind of a fruit called Citrus Bergamia. The tree is cultivated in southern Calabria (Italy), where the entire supply of bergamot oil is made.

 Q - Does herbal tea have caffeine?

 A - Herbal teas are not tea in the traditional sense, because they do not come from the Camellia Sinensis plant. Herbal teas, or tisanes, are made from herbs, flowers, spices, seeds, etc. Because they do not have any "real tea" in them they normally do not have the caffeine that comes from tea.

 Q - How does the caffeine in tea differ from the caffeine in coffee?

 A - It is the same caffeine, however, as tea has no component buffers (and coffee has several) the caffeine in teas enters and exits the bloodstream more quickly than that found in coffee. This makes tea a great stimulant for athletes.

 HEALTH BENEFITS OF TEA

 As scientific research continues to pour in, people are discovering why tea is among the healthiest beverages. From black to green, tea has been touted for its favorable results in overall health, lowering blood pressure, weight loss, dental hygiene and reducing the risk of stroke, certain cancers and heart disease. Perhaps one of the easiest moves towards better health may be to drink more tea year-round, and there's no time like the present to pour yourself a cup of this healthful beverage.

 Q-What are antioxidants?

 Antioxidants is a word frequently used in the media but does anyone really know what it is? Here is a simple, illustrated definition that while based on science is not in the usual scientific terminology that few of us understand.

 Antioxidants are a classification of several organic substances, period. Some of the more commonly recognized antioxidants are vitamins C and E, the mineral Selenium and catechins (pronounced cat e kins). One catechin we hear a lot about in relationship to green tea is EGCG.

 Think of antioxidants as the 1st generation in a family tree.

 Antioxidants are thought to be vital for maintaining good health, but why?

 Antioxidants deactivate the free radicals in our system by attaching themselves to these cell scavengers before they can do any harm. Free radicals are the by-product of natural cell processes, but they can also be caused by exposure to various environmental factors like smoking, diet and radiation. These free radicals damage the DNA in cells which leads to diseases such as cancer. They can also oxidize cholesterol which leads to clogged arteries, heart attacks and stroke. Think about it, antioxidant or no oxidation.

 We can think of the free radicals as the family nuisance.

 Q- So what are polyphenols and what is their relationship with antioxidants?

 Some antioxidants are called polyphenols because they contain a phenolic ring in their chemical make up, so polyphenols are antioxidants.

 Think of our family tree analogy, antioxidants are the first generation and polyphenols are their offspring, or second generation in the tree.

 Q- How do flavonoids play a part?

 Flavonoids are a sub-group, or the off spring of polyphenols, so they too are antioxidants and third generation in our family tree.

 Black Tea May Cut Risk of Parkinson�s Disease

 Daily tea cuts heart attack risk, research say

 Green tea may curb prostate cancer

 Drinking tea, 2 -3 cups per day, could add years to your life. A number of recent studies have shown that black, oolong and green tea (not herbals) can prevent digestive cancers, and may help to prevent heart disease. Tea's secret - powerful polyphenols, these chemicals have potent antioxidant properties. Polyphenols deactivate potential cancer causing agents like the carcinogenic compounds found in charred red meat and neutralize tissue-damaging free radicals. Swedish scientist recently found that green tea significantly prevents new blood-vessel growth, an effect that may stop cancerous tumor onset.

 Researchers at Harvard Medical School have shown that consuming as little as a cup daily may reduce the risk of a heart attack by 44%. And if that was not reason enough to be drinking tea, polyphenols also fight plaque-causing bacteria and green and black tea contain cavity fighting fluoride. In order to gain the most polyphenols drink fresh tea not instant or bottled teas. Steep for 3 -5 minutes. The highest level of polyphenols will be present in your first cup (84%), although you will still benefit from reusing tea leaves the second infusion will yield 13% potency. So drink to your health, with a big smile!

 Green Tea Might Fight Skin Cancer According to a report published in the Archives of Dermatology, Green Tea may help fight skin cancer. The study states that polyphenols, already proven to neutralize cancer-causing chemicals, were found to have anticarcinogenic potential for skin also. Researchers speculate that one day green tea enhanced skin products may help prevent skin disorders.

 Rooibos Is Healthy Too:

 Listed in the order of greatest amount to least amount

 Isoorientin

 Orientin a potent free radical scavenger.

 Aspalathin found only in Rooibos and early studies indicate that it will contribute to good health.

 Vitexin

 Rutin found in buckwheat and some fruits and vegetables, helps to maintain the strength of capillary walls.

 Isovitexin

 Isoquercitirin

 Hyperoside

 Luteolin Potent antioxidant and studies have found that causes cancer cells to commit suicide and inhibited proliferation of thyroid and colon cancer cells in vitro (test tube).

 Quercetin Potent antioxidant and studies have found that causes cancer cells to commit suicide and inhibited proliferation of thyroid and colon cancer cells in vitro (test tube).

 Studies also found quercetin decreased primary tumor growth and prevented metastasis in a model of pancreatic cancer.

 Chrysoeriol

 This is only a small percentage of the total polyphenol content of a serving of Rooibos, which can be up to 80 milligrams for a single cup, 8 oz.

 TEA AND CAFFEINE

 Q - How much caffeine is there in tea?

 A - "According to the Food & Drug Administration of the United States, 'a serving of tea (about 5.5 oz.) generally contains about 40 milligrams of caffeine (less than half as much caffeine as in coffee), but the actual levels vary depending on the specific blend and the strength of the brew."

 Q - Is there a difference in the caffeine content of Black, Green, Oolong and White Teas?

 A - The difference in caffeine content in each type depends on the specific blend, temperature of the water and steeping time. It is a generally held view in the tea industry that black tea contains the most caffeine followed in descending order by oolong, green and white teas. The differences down the scale are subtle, though it is generally held that green tea contains about a third less caffeine than black tea, though some green teas may have the same or more caffeine that some black teas. It is for this reason that the FDA and the Tea Council set general levels for all teas.

 Q - How much caffeine consumption is safe?

 A - Despite recent publicity about caffeine, the fact remains that the consumption of caffeine at intakes of 300mg/ day has no adverse effects in the vast majority of the adult population. For this reason an average intake of three to four cups of teas a day is well within the level considered safe.

 BREWING THE PERFECT CUP HOT TEA

 How to Steep the Perfect 8 Ounce Cup of Hot Tea

 Quality water and proper brewing times are essential for a flavorful cup of tea. In all cases, use the freshest filtered water available.

 Start by preheating your pot or cup so that the water does not drop below desired brewing temperature while steeping. To do this simply fill your teapot or cup with very hot water and let stand for a about two minutes to preheat it (then toss the water).

 Now, start with room-temperature, fresh water.

 Heat the water to the recommended temperature (see below). Pour the water over tea leaves, teabag or tea sachet and steep as recommended in the timetable below.

 If you enjoy a stronger tea, we recommend using more tea leaves. You can also experiment with longer or shorter steeping times, and hotter or cooler water.

 Black Tea 1 tsp. 205� - 212� 5 minutes * Darjeeling for 3-5 minutes

 Green Tea 1 tsp. 180� - 190� 1-3 minutes

 Oolong Tea 1 tsp. Dark oolongs:

 205� - 212� 1-2 minutes *multiple steeps

  Light oolongs:

 180� - 190� 1-2 minutes *multiple steeps

 White Tea 1 tsp. 140� - 160� 3-6 minutes

 Herbal Tea 1 tsp. 205� - 212� 5-7 minutes

 Cooking With Tea

 When cooking this summer begin to explore the vast taste sensations that tea can bring to your meals. Perfect as an addition to creative main dishes, sauces and desserts, tea adds taste, flair and health benefit. One of the easiest ways to begin cooking with tea is by adding it to freshly made marinades and sauces for your summertime barbeques.

 When planning your menu consider the balance of the meal. Yin and yang are symbolic of the perfect balance of cool and heat. Apply this to your meals and discover wonderful tasty combinations that feel just right. Use the cool of a Sesame Tea Sauce to balance the heat of barbequed meats, fish and even tofu. The cooling effect and delicious taste will delight guests and add a unique touch.

 Some of the important elements to keep in mind when cooking with tea are:

 � Experiment and use your imagination

 � Brew tea as follows to ensure that it is not bitter or astringent

  � Use 1 teaspoon of tea per 8 ounces of water

  � Steep about 3 minutes in water that is under a boil (180-185�)

 � Cold brewing is also a good method of preparation, start with 2 teaspoons of tea per 8 ounces of cold water and let it steep for 2 hours

 � Fats bring out the flavor in foods so infusing tea leaves with cream will add spectacular taste to desserts and sauces, try an Orange Blossom Oolong.

 � Citrus juices are also great vehicles for tea infusions and are complimented by black and oolong teas such as Earl Grey, Coconut Oolong.

 Rubs are simple to make and add a nice flavorful crust. Hearty black teas like the Lapsang Souchong or Assam. Combine dry leaves with spices and herbs to create rubs for meats, poultry and fish adding an interesting, delicious twist.

 Remember using a good quality loose tea will bring out the best in any meal. Whether cooking with, or drinking tea you cannot get good taste using low quality leaves.

 Sesame Tea Sauce

 � cup tahini, stir well

 1 tablespoon extra-virgin olive oil

 � cup brewed green tea

 2 tablespoons fresh lemon juice

 2 small garlic cloves, finely minced

 2 teaspoons fresh ginger, grated

 2 tablespoons chives, minced

 1 teaspoon fresh chili pepper, minced

 Salt and white pepper to taste

 Whisk ingredients until smooth - Sauce will last in a tightly closed container, in the refrigerator, up to 3 days - Use the sauce to marinate uncooked foods for up to 24 hours ahead. Brush sauce on while barbecuing and/or serve the chilled sauce with the meal. Play with ingredients to add your own touch.

 GENERAL

 Q - How was iced tea invented?

 A - At the 1904 Louisiana Purchase Exposition, in St Louis, Missouri, an Englishman by the name of Richard Blechynden was hired by an association of India tea growers to promote their teas. Unfortunately, the weather was so hot, that there was very little interest in hot teas. Frustrated, Mr. Blechynden poured the black tea over ice to induce people to try it and the rest is history.

 Q - How much tea is consumed around the world?

 A - After water, tea is the second-most-consumed beverage in the world.

 Q - What countries consume the most tea?

 A - Ireland has the highest per-capita consumption of tea in the world - about 3.83 cups per person per day. Kuwait is second, at 3.21 cups per person per day.

 Q - Do Americans consume a lot of tea compared to the rest of the world?

 A - Not really. The United States rates near the bottom of the list, consuming about a half cup per person per day. 80% of the tea consumed in the US is served as iced tea.