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Tea for Today: Volume 5, Issue 1

Tea in the News

TEA…the new chicken soup!

A POTFUL OF EVIDENCE suggests that the antioxidants and polyphenols in tea help protect you from stroke and heart attack, Alzheimer's disease, arthritis, and cancers of the lung, mouth, breast, pancreas, prostate and skin. The essential oils found in the leaves even aid digestion by increasing the flow of digestive juices. Now, it turns out that tea, rather than chicken soup or echinacea, is what can give your body an extra kick to help it battle infections.

Men's Fitness, August, 2003

Tea Does a Body Good

ACCORDING TO A STUDY PUBLISHED in the Proceedings of the National Academy of Sciences, a component of tea primes the immune system to attack invading bacteria, viruses and fungi. A second experiment, using human volunteers, showed that immune system blood cells from tea drinkers responded five times faster in combating germs than the control group.

Prepared Foods, June, 2003

Brewing Up the Latest Tea Research

SEVERAL ARS SCIENTISTS at various laboratories are studying the bioactivity of tea compounds. Under investigation is the relationship between tea and metabolism, the effect of tea on blood glucose and cholesterol levels, tea's impact on the ability of the body's cells to handle oxidative stress, the effect of green tea on slowing development of abnormal blood vessels, and the anti-angiogenic effects of tea in "starving" tumors. And the results are promising!

Agricultural Research, September, 2003

January is "Hot Tea Month"

So take a friend or associate out for a cuppa. Try a new blend, such as a Rooibos or a Chai tea and relax and enjoy all the health benefits of drinking the second most consumed beverage in the world next to water.

Green Tea Poached Pears

Tea infuses food with depth of flavor and enhanced character. Tea can impact unique flavor to dishes without added fat, calories, sodium or cholesterol.

The following recipe is from The Vivid Flavors Cookbook by
Executive Chef Robert Wemischner.

    12 pears (Asian or Bartlett)
    3 c. granulated sugar
    6 c. freshly brewed green tea
    one 6" piece fresh ginger root (peeled & sliced into coins)
    the peel from 3 lemons
    1 bunch fresh mint
    3 c. non-fat plain yogurt (well-drained)
    1-1/2 c. buttermilk
    3 T maple syrup
    2 c. Natural pistachio nuts (shelled & chopped)
    12 mint leaves

To poach pears, place sugar, green tea, ginger, lemon peel and mint into saucepan, large enough to hold pears in single layer. Peel and core pears. Over medium heat, bring poaching liquid to just under boil, until sugar is fully dissolved. Reduce heat so mixture is simmering and add pears. Cook 15-20 minutes (pears should still be somewhat firm). Remove pears and allow to cool. Reduce poaching liquid to a coating consistency. Remove, cover and chill. Whisk together yogurt, buttermilk and maple syrup. Add nuts and chill.

To serve: Pour equal amounts of reduced poaching liquid into chilled serving goblets. Place pears into goblets and add pistachio sauce. Garnish with chopped pistachios and fresh mint. Serve immediately. Yield - 12 servings

A "Spot" of Tea

Tradition and ceremony are a satisfactory and necessary part of the human condition, and nothing matches the application of ceremony better than the preparation and service of tea. If you are accustomed to getting a hot beverage on the run, why not try the alternative of a "slow food" approach to serving and drinking tea. Prepare a pot of tea that will brew leisurely and can be savored by drinking multiple cups. Brew loose tea in pot that incorporates a sieve and cover the pot with a "tea cozy" to keep the remainder of the tea hot. Serve tea cookies or sandwiches and have a tea break or a tea party. As with the original afternoon tea time, begun by Anna, the Duchess of Bedford, taking time for a tea break revives the spirit and keeps the appetite in check prior to the dinner meal. So, take some time to enjoy!

A message from the Chairman

White tea is gaining in popularity among consumers for its delicate taste and abundantly high level of antioxidants.

True White Tea is the long, slender "bud" of the tea bush. It is very rare, very expensive and very difficult to obtain. I see cheap imitations appearing on the shelf. Please protect the integrity of the rarest tea in the world and BEWARE those who would offer us that which is not real

Barry P. W. Cooper

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