Monday, December 27, 2010

2011 DIY Organic Gardening


Here is an inspiring article on www.sagehillfarmsandvintagestore.com - I am inspired to add to my container growing this year and I hope this article will help you too!

Growing by the "Raised Bed" Method
~Why and How

A raised bed method of gardening has taken root and for many it's a simpler and safer way of growing. From small kitchen gardens to fields of produce for market, raised beds are here to stay.

Some major reasons to consider the raised bed method:

1) When you build and enclose a raised bed, you have just cut your maintenance in half. There will be fewer weeds (if any), well draining soil, few if any pests, and the elimination of foot traffic - which is the biggest reason for compacted soil. Because of these three improvements you will have a highly attractive and higher yield garden.

2) Raised beds can be enclosed with garden timbers (cedar, redwood and cypress) brick, block and rock will all fit the plan perfectly. I like 4x 8 size beds for the ease of working it from side to side without constant moving from one side to the other.

Now, for the layering process. Just think of it as making a Dagwood sandwich.

The area where your garden will be should be cut as close to the dirt as possible with your lawn mower.

Build your frame around the plot to your desired size.

You are now ready to build your soil.

Fall is the best time.....let it compost over the winter.

1) Right on the freshly mowed site, layer about 10 sheets of wet newspaper (no glossy colors) or cardboard. Wetting the paper or cardboard will hold it in place and speed up the process of composting.

2) On top of this add 4 to 6 inches of barn manure in some stage of composting.

3) Add to the manure 3 to 4 inches of dried leaves, grass, and other yard clippings.

4) Add 1 to 2 inches of peat-moss to the top.

Repeat this layering process until you have a depth of 12 to 24 inches. More if you wish.

The more layers you build the higher your soil line will be. Twenty four inches is the standard for most. You don't want your soil line higher than the frame of your bed.

Once your beds are layered, water well and cover with a plastic tarp if so desired. Check from time to time and don't allow the beds to dry out for long periods of time. (I leave mine open so they get the rain water and the natural weather cycles....it all helps the process.)

This method attracts microbes, earthworms, etc., that do the same work as a garden pick and tiller, and fertilizers at the same time. Come spring, just plant right into your ready made soil.

Remember too that you can compost all your kitchen scraps such as peeling from vegetables and fruits, coffee and tea grinds, and egg shells. Do not compost meat, bones, oils, or any cooked food. This will rot and draw animals and insects to your garden.

You can add these kitchen waste products directly to your beds, but I prefer to have a compost pile and process it separate from the beds.

For a healthy garden site always rotate your crops yearly and in the case of cucumbers, tomatoes, and eggplants, every 2 to 3 years. This stops pest from setting up house-keeping and over-wintering to wait for the new crop.

A good step to take before you start to build your beds is to have an idea of what you will be growing so you can add material to your beds that a certain crop might need. (Sand, blood/bone-meal, etc.)

Companion planting is a perfect crop practice. We will cover this in another segment.



Happy growing!

Bea Kunz

Wednesday, December 22, 2010

Tea in 2010, My Inside Industry View


Growth in Segments

2010 was predicted successfully by yours truly to be one of continued growth, opportunity, and success. Glad to be right.

I see even more opportunity for growth and continued growth in 2011, especially in the coffee roaster and coffee business segments, as their b2b and direct consumers demand more quality, education, and diversity in tea selections - as well as a call offer something to the ever growing -non caffeine crowd.
I have heard that "non caffeinated crowd" or herbal tea growth to be anywhere between 30 and 40 % of the tea market. That is good size. I had always thought it to be ironic, when I owned my tea chain and wholesale line, that Rooibos and Herbal (non-caffeinated) teas were always outselling the camellia sinensis leaves in bulk and hot teas, just not in the iced -although the iced herbals were growing and catching up too.

I see the caffeinated herbal - Yerba Mate - to continue to grow in blend selections in 2011. While Green and White teas continue to be of solid interest as well as Organic in these and all segments as well. Black Tea continues to take the cake, especially in the RTD and iced tea sales of course in the U.S.

Tea Blends continue to grow and be a great opportunity for Coffee Companies to step up their game. Fruits, flowers, and value additions- the key anything that will help you spin your marketing chant is all good. Be it super fruit teas with flavor and function, energy or sleepy time. Chai's continue to be solid and strong - although uniquely signature to each company most times. Peach, tropical, and chocolate dominate - as does a bit of coconut as well. These fancy ingredients and enhancements are found in all of the teas - herbal, regular, and often even in Organic - and progressively so. These influences are usually kept up on by walking a Fancy Food show. Speaking of Organics - QTrade made a huge leap to go with mostly all natural flavors in 2010 - to keep with and push for as natural as possible.

I continue to see Coffee Roasters seek new blends and to further the growth of better tea's and specialty blends. In hot tea, fuso or pyramids, and/or iced as well.

My prediction in 2011 for growth in the tea realm? More and more tea powders and mixes. You name it, they will mix it and offer it in more and more stick packs, bulk, and cans. Iced teas will continue to get better, and healthier - fresh brews, more selection, higher quality at a higher price point, and diversity - AMEN.

More later this week...Iced Teas and options, Fuso and pyramid, consultants, classes, container sourcing of tea and key ingredients such as Goji Berries, reported increase in pricing in all teas and herbs.



Cheers!

Wednesday, December 8, 2010

Indian Tea Prices to go up...

Article from Financial Express
http://www.financialexpress.com/news/tea-prices-to-go-up-says-mcleod-russel/627588/2

World's largest tea producer McLeod Russel India Ltd sees average price realisation per kg to rise at least by Rs 12-15 in 2010-11. The average tea price was around Rs 137 per kg in 2009-10.

Mcleod Russel managing director Aditya Khaitan said contrary to expectations that average tea prices would drop during the year, prices are actually expected to go upwards. ''There are apprehensions in some quarters that average tea prices would drop in 2010-11 from last year's level but my reading is that we would see a higher price as crop shortage is only going to go up," he said.

According to him, industry is likely to face a shortage of 80 million kg during the year. Last year the shortage was around 60 mkgs. The company has suffered a net loss of Rs 120 crore during the quarter to March 31, 2010, against a loss of Rs 88.61...World's largest tea producer McLeod Russel India Ltd sees average price realisation per kg to rise at least by Rs 12-15 in 2010-11. The average tea price was around Rs 137 per kg in 2009-10.

Article continued....http://www.financialexpress.com/news/tea-prices-to-go-up-says-mcleod-russel/627588/2

Organic Buying up 41%

Consumer survey finds 41% of parents buying more organic foods than a year ago
U.S. families are buying a wider variety of organic products than ever
Contact: Barbara Haumann (802-275-3820; bhaumann@ota.com)
BRATTLEBORO, Vt. (Dec. 8, 2010)—In spite of the sluggish economic recovery, U.S. families continue to buy more organic products than ever before and from a wider variety of categories, according to findings from the latest consumer study jointly sponsored by the Organic Trade Association (OTA) and KIWI Magazine. In fact, 41 percent of parents report they are buying more organic foods today than a year ago, up significantly from 31 percent reporting organic purchases in 2009, according to the U.S. Families’ Organic Attitudes & Beliefs 2010 tracking study.

“Consumers are increasingly interested in where their food comes from and how it is produced. With organic, they have that transparency,” said Christine Bushway, OTA’s Executive Director and CEO. She added, “It is exciting to see parents recognize the importance of organic products to their families.”

The survey, conducted between Aug. 11 and 27, 2010, also found that parents buy organic because they see organic products are generally healthier, address their concern about the effects of pesticides, hormones and antibiotics on children, or provide a means to avoid highly processed foods and/or artificial ingredients.
Although perceived price disparity between conventional and organic products remains a barrier to purchase for some families, the study revealed significant opportunities for marketers of organic products to educate consumers on the value of these products, and of the significant differences between organic, conventional and unregulated “natural” products. Demographically, consumers’ education level appears to be more significant than income level in predicting organic purchase behaviors.
The study, the second of its kind sponsored by OTA and KIWI Magazine, shows that three-quarters of U.S. families purchase some organic products. Comprising a growing percentage (36 percent versus 32 percent in 2009), newly organic families who have begun purchasing organic products in the past two years represent more than three in ten U.S. households.
The 64-page study profiles organic buyers, tracks purchases and behavior motivation, explores consumer knowledge and trust in organic, looks specifically at perceptions about personal care and natural, and identifies emerging trends. The new report can be ordered for purchase by sending an e-mail to info@ota.com. The cost is $1,495 for non-OTA members, with a special discounted rate of $795 provided to OTA member companies. An executive summary may be requested by the media.
The Organic Trade Association (OTA) is the membership-based business association for organic agriculture and products in North America. Its members include growers, shippers, processors, certifiers, farmers' associations, distributors, importers, exporters, consultants, retailers and others. OTA’s Board of Directors is democratically elected by its members. OTA's mission is to promote and protect the growth of organic trade to benefit the environment, farmers, the public and the economy (www.ota.com)

Sunday, December 5, 2010

Organic Trade Association applauds passage of child nutrition bill Includes provision for organic pilot program in schools

Contact: Barbara Haumann (413-376-1220; bhaumann@ota.com)

WASHINGTON, D.C. (Dec. 2, 2010)—The Organic Trade Association (OTA) today applauded Congress for passing the Healthy, Hunger-Free Kids Act of 2010 that includes a $10 million Organic Pilot Program OTA championed to help provide organic food choices in school nutrition programs.
“OTA is pleased that this important legislation has passed and very excited that it includes OTA’s proposal for an organic pilot program giving children access to organic foods as part of healthy school feeding programs,” said Christine Bushway, OTA’s Executive Director and CEO. “The health status of our children is crucial to the well-being of our nation’s future, and the food that they are fed in schools is key to their health status.”

The bill, which passed the Senate before the August recess, moved through the House of Representatives today, with House passage in a 264-to-157 vote.

Under the Organic Pilot Program, competitive grants favoring socially disadvantaged schools will be offered for schools to increase organic offerings in their meal programs. Because the Organic Pilot Program is not mandatory, the Appropriations Committee will decide on funding for the program.

In the Senate, Sen. Sherrod Brown of Ohio sponsored the program in the Senate Agriculture Committee. Sen. Patrick Leahy of Vermont also gave his support, with the program included in the Health, Hunger-Free Kids Act passing the Senate in a unanimous vote before the August recess.

Meanwhile, OTA worked with Rep. Lynn Woolsey of California to sponsor the program in the House Education and Labor Committee. Rep. Dennis Kucinich, also of Ohio, co-sponsored the amendment for inclusion in the House's Improving Nutrition for America's Children Act. OTA met with more than 20 House offices to build support for the program.

In addition to the Organic Pilot Program, the bill includes a $40 million Farm-to-School Program that OTA also supported. This mandatory funding will provide a robust competitive grant and technical assistance program in the U.S. Department of Agriculture to increase the use of local foods from small- and medium-sized farms in schools. The final bill also provides the first increase in meal reimbursement rates, other than that based on inflation, since the 1970s, and streamlines enrollment in school meal programs

Compared to the Senate bill, the House Education and Labor bill was substantially more expensive. Therefore, the House voted to pass the Senate's Healthy, Hunger-Free Kids Act of 2010, which costs $4.5 billion and is offset by supplemental food stamp benefits from the stimulus bill.

The Organic Trade Association (OTA) is the membership-based business association for organic agriculture and products in North America. Its members include growers, shippers, processors, certifiers, farmers' associations, distributors, importers, exporters, consultants, retailers and others. OTA’s Board of Directors is democratically elected by its members. OTA's mission is to promote and protect the growth of organic trade to benefit the environment, farmers, the public and the economy (www.ota.com).

Wednesday, November 10, 2010

natural flavors and essential oils in tea



11.08.10
natural flavors and essential oils in tea
Posted in T Ching - blog
by Zhena Muzyka


At Zhena’s Gypsy Tea, we get an enormous number of calls from tea drinkers asking what “natural” as in “natural flavors” means. Tea drinkers are increasingly aware that “natural” is a loose term that can mean almost anything - and they are right.

The FDA loopholes on flavorings are vast, rendering the term “natural” meaningless if there is no organic certification attached that ensures auditing of ingredients and labeling laws. Organic certification ensures auditing, a level of checks and balances that would not otherwise be implemented regarding tea production.

Standards committees at retailers have created lists of chemicals that are not allowed in the products they sell, but there is not a standards committee verifying that manufacturers’ ingredients are free of these chemicals. The only way to ensure you are not ingesting chemicals when sipping flavored teas is to buy flavored teas that are certified organic.

The history of flavored teas began in China with the Tang Dynasty (AD 618-906), during which teas were flavored with plum juice, cloves, ginger, peppermint, onions, and salts.

The Song Dynasty (AD 960-1279) began the use of essential oils in tea - lightly blending their leaves with essences of lotus, jasmine petals, and chrysanthemum. According to The Book of Tea, the higher classes preferred scented and flavored teas, showing themselves to be more adventurous in taking tea.

According to The Sage Report’s US Tea is Hot Report:

“For every ten pounds sold of the higher end specialty teas - those selling over thirty dollars per pound - one hundred pounds of specialty flavored tea reaches US consumers’ cups. The middle tea market…flavored, delicious, aromatic and nicely packaged, will outpace the growing but supply-restricted (annual output for the next 5-10 years) stocks of unflavored, long leaf, orthodox teas. Purists may cringe, but the mega-marketers are gearing up for a specialty tea future that is flavored, flowered and spiced.”

Flavor Terminology

To clarify flavor terminology for our tea drinkers, I use the following descriptions:

Artificial Flavor: A flavor derived from 100% synthetic materials (not found in nature), such as Ethyl Vanillin, which is listed on the ingredients statement of some milk chocolate bars.

Nature-Identical Flavor: A term used mostly in Europe. All ingredients are man-made, but are also found naturally occurring in nature. An example is vanillin, which occurs naturally as white crystals on a vanilla bean after curing. Vanillin also has a nature-identical version (artificial) derived through the processing of lignin, which is a by-product of paper manufacturing and is an economical source of man-made vanillin. Man-made vanillin has the same chemical structure as natural vanilla. However, due to the fact it does not come from a natural source, it is termed NATURE-IDENTICAL. Both categories - ARTIFICIAL and NATURE-IDENTICAL - are coded in the United States as ARTIFICIAL.

Natural & Artificial Flavor: A flavor derived from natural and artificial ingredients.

Natural Flavor: A flavor derived 100% from the title material. An example would be a Natural Cherry Flavor, which is derived entirely from cherries. (Many companies use this term for any and all types of flavors.)

Natural WONF Flavor: This flavor must contain at least one ingredient from the title source, such as cherry. All other ingredients must come from other natural sources.

Natural Flavor Blend Flavor: All ingredients in this flavor must be natural, but none are derived from the title material. A Cherry Type Flavor, NFB is derived from 100% natural chemicals, essential oils, oleoresins, floral absolutes, solid extracts, fluid extracts, distillates, juices, and essences, but none of these ingredients are derived from cherries.

How Flavors are Created

Natural flavors are usually distilled, while artificial flavors are a blend of chemical compounds, even plastics! An example of an artificial flavor carrying agent is Propylene Glycol, which is a colorless, viscous, hygroscopic liquid. It serves as a humectant - a substance that retains moisture content. It makes the skin feel moist and soft and keeps products from drying out.

Propylene Glycol is used in anti-freeze, brake and hydraulic fluid, de-icers, paints and coatings, floor wax, laundry detergents, and tobacco, as well as in cosmetics, toothpastes, shampoos, deodorants, lotions, processed food, dog food, and many more personal care products.

The Material Safety Data Sheet (MSDS) for Propylene Glycol states:

“Implicated in contact dermatitis, kidney damage and liver abnormalities; can inhibit skin cell growth in human tests and can damage cell membranes causing rashes, dry skin and surface damage.

Acute Effects: May be harmful by inhalation, ingestion or skin absorption. May cause eye irritation, skin irritation, gastro-intestinal disturbances, nausea, headache and vomiting, and central nervous system depression.”

Natural Carrying Agent - Alcohol

Alcohol has been made for thousands of years - it’s a compound of carbon, hydrogen, and oxygen, produced when glucose is fermented by yeast. During the making of alcoholic drinks, the alcohol content is controlled by the amount of yeast and the duration of fermentation.

Fruits are used to make wines and ciders, and cereals, such as barley and rye, form the basis of beers and spirits. These substances provide the flavor associated with each individual drink. Alcohol bases evaporate during the blending process, leaving the flavor behind to work its magic on our taste buds.

Shelf Life: Natural flavors last up to one year under favorable storage methods, while artificial flavors last two solid years. Essential oils like Earl Grey’s oil of Bergamot will only last 4-8 months, while natural raspberry is reported to last only 2 weeks.

Volatility: Natural flavors tend to be more volatile than artificial. This means that they evaporate more quickly and are changeable and inconsistent - in one word, fickle.

Scent Effects

Natural scents and flavors can enhance and change moods, like clinical aromatherapy, while artificial flavors do not have the same olfactory effects. Basically, natural flavors contain the sunshine, while artificial flavors made in a lab lack it. I call my blends, “Sunshine in a cup,” due to their pure flavors. Here are some great aromatherapy benefits when using real essential oils. You can view my aromatherapy chart for tea blending at gypsytea.com.

1. Bergamot oil reduces appetite.
2. Jasmine, Cardamom, Cinnamon, and Orange Blossom are all aphrodisiacs.
3. Bergamot, Lemon, and Rose are antiviral.
4. Bergamot, Grapefruit, Jasmine, Lavender, Orange, and Lemon Verbena are antidepressants.
5. Cardamom, Juniper, Lemongrass, and Rosemary alleviate boredom and stimulate mental clarity and attentiveness.
6. Fennel, Lime, and Lemon are great detoxifiers.
7. Anise, Bergamot, Cardamom, Fennel, and Rosemary aid digestion.
8. Rose, Jasmine, and Grapefruit induce euphoric emotions.
9. Emotional coldness can be warmed by using Black Pepper, Ginger, and Grapefruit.
10. Jasmine, Lavender, and Lemon relieve headaches.
11. Chamomile and Lavender are for sleep.
12. Menopausal hot flashes can be lessened with Fennel and Roman Chamomile.
13. Poor memory is helped with Cardamom, Peppermint, and Lemongrass.
14. Bad breath is lessened with Bergamot, Cardamom, and Peppermint.
15. Bergamot, Chamomile, Grapefruit, Jasmine, Lavender, Lemon and Lemongrass, Orange Rose, Pine, and Tangerine are all used to east tension and stress.
16. PMS is helped by Bergamot, Rose, and Tangerine!

Here’s to your health, dear tea drinker! I hope this helped you gain the knowledge to be empowered to make the best choices for you and your health when it comes to flavored and scented tea options.

Original Article and more from T Ching found here: http://www.tching.com/2010/11/natural-flavors-and-essential-oils-in-tea/

Sunday, October 17, 2010

Caffeine and Tea Myth - Chado Article

This is a must read blog in Cha Dao - a Journal of Tea and Culture
Article by Nigel Melican http://chadao.blogspot.com/2008/02/caffeine-and-tea-myth-and-reality.html

WEDNESDAY, FEBRUARY 06, 2008

CAFFEINE AND TEA: Myth and Reality
by NIGEL MELICAN

EDITOR'S NOTE: When it comes to the topic of caffeine in tea, there is no end to the generating of myth and indeed of science fiction. Perhaps the most persistent canard is the one that alleges that tea can be 'mostly' decaffeinated (80% is, I think, the number most often quoted) by a quick preliminary infusion in hot water (30 seconds is the duration typically recommended). While one cannot hope to dispel so-called 'common wisdom' overnight, even by the demonstration of clear scientific fact, it is surely a step in the right direction to put the data into public circulation. That is why I have asked Nigel Melican, founder and Managing Director of Teacraft Ltd, to offer us a post on this and other aspects of caffeine in tea. Nigel is, quite simply, one of the world's leading authorities on tea; readers of CHA DAO will recall with pleasure the massive work of bibliography that he contributed to this blog in an earlier post; today's entry is, I think, destined to become a standard compendium of information on the topic.


I. DECAFFEINATING TEA

Tea contains two physiologically active compounds: caffeine and theanine. Moderate caffeine consumption is perceived by some in western countries to border on the dangerous, and many consumers, rather than abstaining entirely from drinking tea, maté, or coffee, demand a decaffeinated version. In the case of tea, this is provided commercially by a process that uses organic solvents to remove most of the offending caffeine (along with other compounds); the result, unfortunately, is at best an indifferent product. (Ironically, the very caffeine so removed is a valuable by-product eagerly sought by soft-drink manufacturers to enhance their sugary beverages.)

As well as reducing product quality, commercial decaffeination is an expensive process that takes hours of production time and doubles the raw material price of a pound of tea. How likely is it therefore that the accountants at Lipton and similar packers would have overlooked a simple and inexpensive process that removes 80% of caffeine in 30 seconds? Yet this myth exists and is propagated daily by retailers and tea gurus without any other basis than that they wish it were true, therefore it must be. So: what, then, are the facts?

In 1996, Monique Hicks, Peggy Hsieh and Leonard Bell published a peer-reviewed scientific paper recording precise time related extraction of caffeine from tea using a modern detection technique (HPLC). This paper, 'Tea preparation and its influence on methylxanthine concentration,' appeared in Food Research International Vol 29, Nos 3-4, pp. 325-330. (FRI is copyright of the Canadian Institute of Food Science and Technology). Methylxanthines caffeine, theobromine and theophyllin all occur in tea and have similar physiological action, but in tea caffeine is the prominent methylxanthine.

In summary: Hicks et al measured the caffeine (plus theobromine) content of six different teas (three bagged and three loose-leaf, including black, oolong and green types). They measured caffeine-extraction in boiling water when steeped for 5 minutes, 10 minutes and 15 minutes. They replicated all their extractions three times to eliminate experimental error. Extrapolation of their data gives the following caffeine-extraction percentages below 5 minutes (averaged over all tea types and formats); note that while loose tea extracted marginally more slowly than tea-bag tea, it made only a couple of percentage-points' difference:

30 seconds: 9% caffeine removal
1 minute: 18% caffeine removal
2 minutes: 34% caffeine removal
3 minutes: 48% caffeine removal
4 minutes: 60% caffeine removal
5 minutes: 69% caffeine removal
10 minutes: 92% caffeine removal
15 minutes: 100% caffeine removal

Clearly to achieve the 80% target we must wash our tea for more than five minutes! This is very much at odds with the mythical '30- or 45-second hot wash to remove 80% of the caffeine' advice, as a 30-second initial wash of the tea will actually leave in place 91% of the original caffeine!

Before the publication of this work by Hicks et al, Professor Michael Spiro and his group had already done some ground-breaking physical chemistry on tea. In their paper, 'Tea and the Rate of Its Infusion' (published in Chemistry in New Zealand 1981, pp 172-174), they disclosed caffeine concentration diffusing into water (4g loose leaf -- it will have been a CTC small fannings type -- in 200 ml water held at a constant 80 degrees C, and stirred with a magnetic stirrer). Their first data point is at 90 seconds, and shows 49% caffeine removed from leaf (i.e. into the wash water). Extrapolating from Spiro's plot gives:

30 seconds: 20% caffeine removal
1 minute: 33% caffeine removal
2 minutes: 64% caffeine removal
3 minutes: 76% caffeine removal
4 minutes: 85% caffeine removal
5 minutes: 88% caffeine removal
10 minutes: 99% caffeine removal
15 minutes: 100% caffeine removal

Again we would have to be washing our tea for a long period – three to four minutes to achieve 80% decaffeination. While a 30-second 'wash' under Spiro's rather extreme laboratory conditions (small leaf CTC tea, loose in the 'pot' rather than in a teabag, at constant temperature and stirred vigorously) leached 20% of caffeine rather than the 9% yielded by Hicks's more normal steeping, neither of these scientifically conducted findings comes anywhere near the 30-second/ 80%-decaffeination claims perpetuated as an Internet Myth.


II. CAFFEINE LEVELS IN VARIOUS TEAS

Another much-repeated claim is that black tea is high in caffeine, green tea is lower, and white tea (through the naturalness of its manufacture it is implied) has next to none. While suiting the sales pitch of some tea vendors this information is so wrong as to verge on the fraudulent.

Three scientifically verifiable facts are:

1. Caffeine level varies naturally in types of tea and levels in one type may overlap with another type
2. Black and green tea manufactured from leaf from the same bushes on the same day will have virtually the same caffeine levels (within +/- 0.3%)
3. For a given bush, the finer the plucking standard, the higher the caffeine level

Actual caffeine level in tea is highest:

• when the tea is derived from buds and young first leaf tips (thus white tea has a high caffeine level)
• when the bush is assamica type rather than sinensis (can be 33% higher caffeine, thus African black tea tends to be higher than China black tea)
• when the bush is clonal VP rather than seedling (can be 100% higher caffeine, thus new plantings in Africa are higher than old seedling plantings in Asia),
• when the plant is given a lot of nitrogen fertilizer (as in Japan), and
• during fast growing seasons.

Thus tea derived from older leaf, China type seedling bush, under-fertilized husbandry and in autumn season will naturally be lowest in caffeine. Georgian and Turkish tea falls into this category: expect only 1 to 1.5% caffeine in them, compared with the usual 3% in retail teas. Tea from well-fertilized fast-growing young tips of African clonal tea can often have 5-6% caffeine.

The above summary disregards the changes in caffeine level (albeit smaller than genetic, edaphic and climatic mediated changes) produced during tea processing. Those interested in the topic of caffeine levels in various types of tea may be interested in some experimental process-runs undertaken in the Teacraft ECM System for precision miniature tea manufacture -- 'the tea factory in a box.' This system allows any environmental variable to be controlled to a set value while the other variables are held rock-solid -- and gained the American Society of Agricultural Engineers' AE50 Award for 'outstanding technological innovation.' (Too expensive for home use, I fear.)

EXPERIMENT 1: Effect of wither conditions on caffeine level. The same leaf was put into all experimental conditions; all leaf was fine 'two leaves and a bud' standard; and was a named VP clone.

Fast wither (8 hours to 70% moisture content):
Wither at 15 degrees C: caffeine 3.20%
Wither at 25 degrees C: caffeine 3.45%
Wither at 35 degrees C: caffeine 3.30 %

Slow wither (18 hours to 70% moisture content):
Wither at 15 degrees C: caffeine 3.10%
Wither at 25 degrees C: caffeine 3.65%
Wither at 35 degrees C: caffeine 3.43 %

A quadratic response in each set, with the highest caffeine produced by slow wither at moderate temperature (also, by gut feel, the tea maker’s favorite conditions) and demonstrating that the field is not the only determinant of caffeine level in the cup.

EXPERIMENT 2: Effect of length of wither on caffeine level (hours to 70% moisture content). 2L&B hybrid seedling leaf was used; each run was replicated and the means are also shown.

10 hours: 3.20, 3.23% = 3.22%
14 hours: 3.38, 3.41% = 3.40%
18 hours: 3.38, 3.47% = 3.43%
22 hours: 3.50, 3.52% = 3.51%
30 hours: 3.53, 3.58% = 3.56%

Straight-line response, with long withering producing the highest caffeine by 0.34% over slow wither.

EXPERIMENT 3: Effect of fermentation (oxidation) duration (minutes) on caffeine level (average of four clones).

0 minutes: 3.20%
30 minutes: 3.02%
45 minutes: 2.98%
60 minutes: 2.88%
75 minutes: 2.80%
90 minutes: 2.72%

Again, a straight-line response with oxidation, unlike caffeine boosting withering, slightly reducing caffeine level in black tea. Note i) that green tea is neither withered nor oxidized, and ii) white tea is not oxidized but has a very long wither

FIELD DATA: Some hard data from published sources

Seasonal variation in the natural caffeine level of Kenya Tea clones averaged for the four quarters:








Here caffeine level is lowest in all the clones during the slow growth period of July. (Note Clone 4 variation of more than 100% from slow growth season to fast growth in December quarter.)

Again from Kenya, consider the absolute minimum/maximum caffeine measurements through the year:

Clone 1: 1.2 & 3.2%
Clone 2: 1.3 & 3.4%
Clone 3: 1.7 & 3.9%
Clone 4: 1.9 & 5.0%

These natural variations across time make it difficult the assess whether a particular tea or tea-type is a high-caffeine or low-caffeine type, particularly with a single 'snapshot' analysis, as is often listed even by enlightened vendors on the Internet. For example, should we consider Clone 4 a high- or low-caffeine type?

I have shown here a few of the factors (natural and man-made) that can change and determine caffeine level in a made tea. Other important factors that influence the level are the level of nutrition (which goes up with nitrogen in the soil) and the degree of leaf shading which increases caffeine (though it is applied, in Japan, to increase theanine).

All of this goes to show that quoting any particular caffeine percentage for a given tea type, as many people do, should be fringed with caveats, and the exact data provided as to how it was processed and when it was grown. At best (using HPLC analysis), a precise and accurate caffeine-content measure is but a snapshot in time. And in the main, none of this information is available to the tea producer, let alone to the seller.


III. SOLVENTS AND DECAFFEINATION

Any solvent used to remove caffeine will also remove other chemical compounds from tea. The completely-targeted solvent does not exist, though some are better than others. Antioxidant polyphenols (flavanols) -- present as catechins in green tea, and in black tea either as oxidised catechins (= theaflavins) or as condensed polymerised oxidised catechins (= thearubigins) -- are partially soluble in the decaffeinating solvents, though as you would expect these are chosen to maximize caffeine solubilty and minimize polyphenol solubility. Typical data is 82% removal of polyphenols by (less expensive) ethyl acetate decaffeination, and only 8% by (more expensive) supercritical CO2 decaffeination.

The methylene chloride solvent route is not allowed by the FDA for tea decaffeination (though bizarrely it is for coffee!). It is however permitted and used in Europe, and the polyphenol retention is midway between that of ethyl acetate and of supercritical CO2. Probably the best decaffeinated tea is made by applying the extraction process during tea manufacture, rather than after it. This is done in a few factories in Malawi and Zimbabwe, and produces a decaffeinated cup that is virtually indistinguishable from normal tea from the factory. Such decaffeinated tea does not appear in the USA for several reasons: it is a CTC process; the robust colour and taste demand milk; and it utilizes methylene chloride solvent.

Consumers demanding decaffeination for the sake of their health or their sleep have I suspect been subjected more to caffeine excess from coffee than from tea. Coffee-, maté- and cola-derived caffeine can deliver a jolt that tea, be it ever so strong, does not deliver, though when extracted the caffeine from all these sources is chemically the same. The natural complexing of caffeine in tea (it binds with tea polyphenols during steeping) gives a slower and more gentle uptake in the stomach and hence to the brain; and I suspect that the relaxing effect of tea's own mind-calming amino acid (theanine) also contributes to the body's reacting more gently to tea caffeine than to coffee caffeine.


IV. OTHER INFORMATION ON THE WEB

http://nobleharbor.com/tea/caffiene.html [sic]
This page supports the information given above – summarizes the Hicks et al paper, and in places borrows some of my own data, with a few (unimportant) errors. It debunks some of the popular caffeine myths and concludes 'all teas have roughly similar caffeine contents, and one cannot rely on the belief that green tea has less caffeine, as asserted by many popular claims.'

http://lpi.oregonstate.edu/infocenter/phytochemicals/tea/
The Linus Pauling Institute gives a fairly inconclusive comment on the level of caffeine in tea showing data (from just 20 snapshot analyses) that the green teas they analyzed varied from 40 to 211 mg/liter, while the black teas varied from 177 to 303 mg/liter -- a larger and more representative sample of the worlds teas could have would have increased these ranges and the overlap considerably. However, LPI do suggest that the popular belief of low caffeine level in White Tea is misplaced: 'Buds and young tea leaves have been found to contain higher levels of caffeine than older leaves, suggesting that the caffeine content of some white teas may be slightly higher than that of green teas.'
POSTED BY CORAX AT 7:44 PM

Friday, October 1, 2010

Commercial Tea Blending


Here is an article back sometime ago in Fresh Cup Magazine...

Blending is the key for a cup of fine tea

MILLERTON, NY — Harney & Sons' teashop and tasting room, in this small town two hours' drive from New York City, is a tea drinker's delight. Located behind its own garden just off Main Street, it is a pleasant, cheerful place to enjoy a cup of fine tea, along with a sandwich or a sweetmeat. More than that, it is a place where customers can sample the company's gourmet tea varieties, which number around 250.

John Harney, the founder of the company, has been in the tea business for 36 years. Today, he still runs the company, along with his sons, Michael and Paul. The company's products include black, green, white and oolong teas, herbals, floral and organic teas. Many are exclusive blends. The teas are offered in loose form, in bags or in sachets, and are distributed to gourmet stores and hotels.

Harney & Sons buys fine teas from all over the world. The teas are blended and packaged in the company's plant, which is located, just outside town, about a mile (1.5 km) from the teashop. Blending is an important part of the operation, as about 100 of the company's 250 varieties of tea are blends, notes Michael Harney. A blend typically consists of the basic tea and small quantities of up to four other ingredients, such as flowers and nuts, plus a fruit flavor, such as blackcurrant, lemon or passion fruit, which is added in liquid form.

In recent years, the demand for Harney's teas had grown to the point where the plant's two blending machines were barely able to keep up with the increasing demand, so in 2004, the company installed a horizontal, rotary mixer that has proved more than adequate for its needs. "Our business is growing at a rate of 15-20% a year and the mixing operation was a bottleneck," says Michael Harney. "The new machine has increased our throughput dramatically and has allowed us to keep pace with the growth."

Manufactured by Munson Machinery Co., Inc., Utica, NY, the Model 700-TS-40-SS rotary batch mixer has a capacity of 40 ft³ (1.13 m³) which, at tea's bulk density of 19 lb/ft³ (304 kg/m³), equates to 760 lb (345 kg) per batch, versus 300 lb (136 kg) for each of the old blenders.

However, productivity is much higher, since the new machine has a batch cycle time of only about two hours, including cleaning, says Harney, whereas "We could do only two batches per day (in an 8 h shift) with each of the old blenders." He adds that the new machine is not only bigger and faster, but "We get a better mix of the flavors. It's important that we get a thorough mix, so that the flavor is consistent from batch to batch."

The Munson blender is a stainless steel, horizontal drum that is supported at either end by trunion rings. It has a stationary inlet at one end and a stationary outlet with a discharge gate at the other end. Harney receives tea in bags of various sizes, typically in the range of 85-100 lb (39-45 kg). The bags are manually loaded directly into the blender via a specially designed flared hopper that is attached to the inlet. Dry additives are weighed separately and added to the batch.

A typical batch consists of 600-700 lb (272-318 kg) of tea, plus 5-10 lb (2.3-4.5 kg) of solid additives and about 3 wt.% (roughly 20 lb or 9 kg) of a liquid flavor. Munson supplied a pressure-pot system to introduce liquid flavorings into a batch. Liquid is sprayed into the rotating batch during the mixing process via a spray nozzle located midway along the drum.

As the drum rotates, mixing flights or baffles tumble the batch in a multi-directional manner, so that the action is fast, yet gentle to avoid damaging the product. When mixing is completed, the operator opens the plug valve on the discharge gate while the machine continues to rotate. The baffles move the batch toward the outlet, so that essentially 100% of the product is discharged.

The mixing time is 5-7 min, versus up to 45 min for the 300 lb (136 kg) blenders, says Harney. He points out that one reason the older blenders take longer is that they have no flavor bar for liquids. Instead, liquid is added manually at the start of a mixing operation.

Since all of the product is discharged, the machine is easy to clean, says Harney. Also, he notes that the new machine was supplied with two additional access doors, one on each side of the drum. These allow operators to reach all parts of the interior easily.

Thorough cleaning is vital to the company's business, as it is important to avoid any carryover of a flavor from one batch to another. The company uses ethyl acetate to purge the flavor bar, then tumbles some left-over tea in the blender to absorb the vapors. After this tea is discharged, the machine is vacuumed to remove residual odors.

Cleaning the old blenders is more troublesome, says Harney. For a start, not all the product is discharged and the residue has to be removed by vacuum. Access to the interior of the machine is more difficult. As for the odor, "we just let it air out and this takes time," he says.

Blended batches are discharged from the blender into 50 lb capacity (27 kg) cardboard boxes for transfer to the packing lines. The company has several automated packing lines for teabags and one for loose tea, which is packed manually in 1 lb (0.5 kg) or ½ lb (0.25 kg) tins.

Harney & Sons first considered a 10 ft³ (0.28 m³) mixer but opted for the larger machine after discussions with Michael Sfugaras of Munson's local representative, PME Equipment, Flanders, NJ. Sfugaras points out that a 40 ft³ (1.13 m³) blender offers 400% greater blending capacity than a 10 ft³ (0.28 ³) machine at only 30-40% higher cost, and it can process batches down to 10 percent of rated capacity with no loss in efficiency.

Harney still uses one of the old mixers to meet demand. Says Mike Harney: "The way our business is growing, we will probably buy another rotary mixer within three years."

Wednesday, September 22, 2010

San Clemente Community Market, Co-Op Style


Sam Olmstead is going to go down as the visionary for the Co-Op in San Clemente. Nay-sayers, myopic thinkers, please step aside as this vision is one passionate to many, including myself and I will work to help see it through.

If you live close to San Clemente and will donate your time to speed up the process to bring a co-op to San Clemente, please visit www.sanclementemarket.com and connect today to meet next week.

In the mean time, we can educate ourselves more on co-op's on www.foodcoop500.com. At this point, that is what is most important to share as there is much to do before we get too excited on what greatness is to come. This is the time to buckle down and work together to get it done!

In health,

Desiree Nelson

Thursday, August 5, 2010

My Debut in Winestyles Uncorked Magazine


Tea Is Her Specialty

Interview with Desiree Nelson, Independent Tea Consultant and Sales Manager for QTrade Teas & Herbs
by CHAD COHEN

When Desiree Nelson started working at The Ritz-Carlton in Laguna Niguel, California, she had no idea she would inadver- tently find her calling in life: tea. It was here that she was first introduced to loose-leaf-tea and became enamored with the tradition and celebratory style associated with it. Business discussions take place over tea, in many cul- tures it is a central part of their homes, and, of course, there is the English style of tea. Desiree became determined to learn every- thing possible about tea, which, besides wa- ter, is the most popular drink in the world.

What does it mean to be a consultant for tea?
I am certified with the Specialty Tea Institute, have owned and operated my own brand of tea salons and also am the sales manager of QTrade Teas & Herbs, a leading ingredient provider and contract blender to the specialty tea and coffee industry. I specialize in improving tea busi- nesses or helping to develop a company’s concept and direction, which is currently my role with WineStyles. And, of course, I have served millions of pots and cups of tea.

How is tea similar to wine?
Both are great with food pairings and have complex layers of flavor. I recently had the pleasure of having an aged oolong, which is similar to an aged port and was quite spectacu- lar. Also, the climate and region the crop is
grown in plays equally important roles in both products and because of weather, the crop varies from year to year.

What is your favorite tea?
Organic white monkey, also known as Bai Hou, which is a high-grown Chinese tea.

What are some trends in the industry today?
Most people would be surprised by how many teenagers take to tea. Additionally, it’s become popular to have a nice fruit-blended tea (a tisane) with small pieces of candy as a dessert — it’s a combination of a serious and “foofy” beverage that is very enjoyable. I would also keep a lookout for organic and biodynamic teas as they will become more popular in the next decade. Bulk tea sales and places to buy them are on the rise and coming to your neighborhood soon.

What advice do you have if you are just starting to drink tea?
Start with what you are comfortable with and think about what you might enjoy: a for- mal single estate, a blended fruit or flavored tea, an herbal, a functional blend or tincture and think about the ways you want to cele- brate with it. It is also important to learn what the differences are in tea, from the Camellia plant to various herbal plants used.

september/october2010 Winestyles Franchise / Uncorked

Tuesday, July 20, 2010

Black tea contains more fluoride than ever thought

Article 07/15/10
FoodConsumer
Thanks to Adagio for posting this article!


Black tea may contain a higher concentration of fluoride than previously thought, accoridng to a new study cited in a press release by Medical College of Geogia.

Dr. Gary Whiteford of the School of Dentistry, co-author of the study, suggests that heavy tea drinkers could get in trouble even though drinking a couple of tea a day may not pose a risk.

Early studies found black tea contains 1 to 5 milligrams of fluoride per liter, but the new study showed fluoride in black tea can be up to 9 milligrams per liter, almost doubling the early estimate.

The findings were presented yesterday at the 2010 International Association of Dental Research Conference in Barcelona, Spain.

Fluoride is believed to help prevent dental cavities, but over-exposure to it or long term ingestion of excessive amounts is considered a risk. According to the release, an average person can safely ingest 2 to 3 milligrams a day through fluorinated drinking water, toothpaste and food. However, serious bone health can result from ingesting about 20 milligrams a day over a period of 10 or more years.

The findings came after Dr. Whitford examined four patients who suffered advanced skeletal fluorosis - a condition caused by excessive ingestion of fluoride and characterized by joint and bone pain and damage. These patients had one thing in common: they drank 1 to 2 gallons of tea every day for 10 to 30 years.

Certain tea leaves contain fluoride at a level ranging from 600 to more than 1,000 milligrams per kilogram of leaves, Dr. Whitford found. Tea leaves also contain similarly higher levels of aluminum, which is considered neuron-toxic.

The detection method makes a difference. Early methods could account for the amount of fluoride as aluminum fluoride. Dr. Whitford's method can measure that amount of fluoride as aluminum fluoride.

The take-home message is that excessively drinking black for a long term can cause fluoride poisoning.

By David Liu

Monday, July 12, 2010

zooming off to vegas for the final sti course

This is an interesting post, that I have not had time to do, say and post - so why not look at Brendan's comments on T Ching?
I would love to see you comments.
http://www.tching.com/2010/07/zooming-off-to-vegas-for-the-final-sti-course/#comment-78135

Wednesday, June 30, 2010

US, Canada to import more Nilgiri tea





P S Sundar
First Published : 05 Mar 2010 03:48:00 AM IST
Last Updated : 05 Mar 2010 07:22:14 AM IST

COONOOR: Concluding its four-day intensive tour of Nilgiri tea areas on Thursday, a team of leading importers from the US and Canada has indicated the possibility of increased purchases of Nilgiri tea in coming months.
“Overall, we had a positive experience in Nilgiris. We are impressed with the quality of Nilgiri tea, cultivation and manufacture process, ISO certifications, worker welfare measures, including school, hospital, housing and crèche, fair trade practices, rain forest norms and ethical partnership. We will consider importing higher volume of Nilgiris tea,” Manik Jayakumar, team leader, told Express at Glendale Estate here after interacting with K Gopal Krishnan (Glendale director), K V Shenai (group manager) and K Rajmohan (general manager). “In particular, we will be supporting speciality teas like those grown under frost impact and in cold season, teas that suit our making Ice Tea which is highly popular with our consumers, silver tips and white tea, organic tea, tulsi tea and decaffeinated tea,” he confirmed.

“Since our consumers prefer ‘selfdrinking tea’ (tea without milk and sugar), we have advised producers here to offer teas whose liquor will have more colour, stronger body and higher flavour. We pay good prices for quality teas. Price is not the only factor that determines our intake,” he disclosed.

“We produce Masala chai that is drunk with milk and honey. We have been importing Nilgiri tea for 13 years, but this is my first visit here. Arising from this, we plan to import 30 to 40 percent more tea from here,” said John Simmons, president, Third Street Chai.

Meltdown helps industry
GLOBAL economic recession has done some good for tea, much to the delight of Nilgiris producers! “Since tea is cheaper than coffee, many consumers in the US have switched over to tea due to recession.
In the current fiscal ending this month, there has been mentionable increase in useful enquiries for tea from the US, compared to last year. Similar impact has been felt in our shipments to Europe,” said K Gopal Krishnan, director, Glendale Estate.

“The visiting US-Canada importers’ team has left hopes with us for increased shipments to those countries next fiscal. We have all the varieties of teas these importers have been seeking, he told Express.

Wednesday, June 9, 2010

World Tea Expo and Flavonoids

Thank you to Greg Robertson at Tea Wolf www.teawolf.com for this great article. As I prepare to ship off to the World Tea Expo, it is a nice reminder my work in the tea industry helps to spread the benefit of flavonoids to more people everyday. It is a great feeling to be a part of a health-wise and earth-conscious industry.

Enjoy this article:The Color of Health

Why Nutrients Called Flavonoids Are Good For You


Copyright © 1994 by Jack Challem, The Nutrition Reporter™
All rights reserved.


As researchers probe the once-hidden depths of foods, they're discovering that vitamins and minerals are merely the tip of the nutritional iceberg.

Perhaps the largest group of "other" nutrients are the flavonoids, also known as bioflavonoids. Researchers have identified more than 4,000 of them in plants.

Like their better known chemical cousins, the carotenes, flavonoids are plant pigments, creating a rainbow of colors. In addition, many flavonoids and carotenes function as antioxidants and protect plants from damaging free radicals. The big difference is that flavonoids are water soluble, whereas carotenes are oil soluble.

The flavonoids were first isolated in the 1930s by Albert Szent-Gyorgyi, Ph.D., the Nobel laureate who discovered vitamin C. Szent-Gyorgyi found that flavonoids strengthened capillary walls in ways vitamin C could not and, at first, they were referred to as vitamin P. But the chemical diversity of flavonoids precludes their classification as a single vitamin.

The major dietary sources of flavonoids include fruit and fruit products, tea, and soy. Studies have found that the flavonoids in these foods protect against heart disease and cancer.

The Wine...or the Grape?

One clue to the health benefits of flavonoids comes from studies of the "French paradox." The paradox is that the French eat almost four times more butter and three times more lard-and have higher cholesterol levels and blood pressures-than do Americans. Yet the French are 2.5 times less likely than Americans to die of coronary heart disease.

Many people have suggested that the liberal French consumption of red wine protects against coronary heart disease, apparently by lowering cholesterol levels or preventing abnormal blood clots. In fact, at least eight medical studies have found that a glass or two of wine daily protects against heart disease. But some studies have reported that red wine is better than white wine, suggesting that some of the benefits might be unrelated to the alcohol.

To better understand the potential benefits of moderate wine drinking, a team of Israeli researchers led by Alexendra Lavy, Ph.D., compared the effects of red and white wine on 20 healthy men. Half of the subjects were given 400 milliliters (roughly two glasses) of either red or white wine daily for two weeks. Both of the wines contained 11 percent alcohol.

Lavy and her colleagues examined how the wines affected blood fats. The most dramatic effect was the increase in high-density lipoproteins (HDLs), the so-called "good" cholesterol, among men drinking red wine. Their HDL levels rose 26 percent and their apolipoprotein A-1 levels, closely related to HDL, increased 12 percent, according to Lavy's report in Annals of Nutrition and Metabolism (Sept./Oct. 1994;38:287-94). The white-wine drinkers had no change in HDL.

On the negative side, red-wine drinkers had a 26 percent increase in triglyceride levels, a type of blood fat associated with risk of heart disease. Furthermore, Lavy found no decrease in blood clotting among either the red- or white-wine drinkers.

As it turns out, the color of the grapes may be more important than the wine itself. John D. Folts, Ph.D., director of the coronary thrombosis laboratory at the University of Wisconsin, Madison, recently fed dogs red wine, white wine, or unsweetened "purple" grape juice and then measured their blood-clotting factors and blood flow. Red grapes are particularly high in two flavonoids, quercetin and rutin, which are absent in white grapes.

Folts found that blood clotting decreased and blood flow increased in the dogs given red wine and purple grape juice, but not in the animals fed white wine. "It is therefore possible to speculate that the cardioprotective effects of red wine consumption observed in the French and other populations may be attributed in part to the ethanol content of the wine and in part to the antioxidant and platelet inhibitory properties of other naturally occurring compounds in the wine the consumption of flavonoid-containing foods and beverages may retard atherogenesis and prevent thrombosis on a daily basis," Folts wrote in Circulation (Feb 15, 1995;91:1182-8).

Another dietary factor likely influences the French paradox. In addition to their wine consumption, the French eat a high-flavonoid diet. In an analysis of the eating habits of people in 40 nations, William E. Connor, M.D., an expert in blood fats at Oregon Health Sciences University, failed to find a strong relationship between wine consumption and heart disease risk. Instead, Connor determined that the French eat large quantities of vegetables, rich in vitamins, carotenes, and flavonoids, according to his article in Circulation (Dec. 1993;88;2771-9).

Flavonoids in Tea

Common green and black tea leaves consist of about 25-30 percent flavonoids, including quercetin and gallic esters. Like the flavonoids in grapes and other fruits and vegetables, they also protect against heart disease.

For five years, Dutch researchers Michaël Hertog, M.Sc., and Edith Feskens, Ph.D., followed the dietary and lifestyle habits of 805 men ages 65-84 in the town of Zutphen. After accounting for the men's physical activity, smoking habits, and intake of vitamins C and E, and beta-carotene, the researchers found that men eating a lot of flavonoids-in tea, onions, and apples-were far less likely to suffer heart disease or heart attacks than men eating few flavonoids.

"There is evidence that free-radical oxidation of LDL plays an important part in atherogenesis," Hertog and Feskins wrote in Lancet (Oct. 23, 1993;342:1007-11). "Flavonoids are scavengers of free radicals...It is possible that quercetin and other flavonoids reduce the rate of formation of oxidised LDL and thus inhibit the growth of atherosclerotic plaques."

The benefits of tea flavonoids were confirmed earlier this year by researchers at the Saitama Cancer Research Center, Japan. K. Imai, PhD, and K. Nakachi, PhD, studied 1,371 men enrolled in a 40-year study of eating habits and health. They reported that elderly men who drank 10 or more cups of green tea daily had lower blood levels of cholesterol and triglycerides than men who drank less of the tea.

"Consumption of green tea was significantly associated with lower serum concentrations of lipids and lipoproteins," they wrote in the British Medical Journal (March 18, 1995;310:693-6). "An increase in consumption substantially decreased serum total cholesterol and triglyceride concentrations, and this strong association remained almost unaltered even after age, cigarette smoking, alcohol consumption, and relative body weight were controlled for."

The heavy tea drinkers also benefited from higher blood levels of the HDL and lower levels of the "bad" low-density lipoprotein (LDL) form of cholesterol. In addition, they had lower levels of certain liver enzymes, suggesting a reduced risk of liver disease.

"Green tea has many advantages over chemical preventive agents-tea is non-toxic and thus readily available to the general population," Imai and Nakachi wrote.

Drinking either green or black tea also protects against skin cancer by ultraviolet (UV) light and hazardous chemicals. In an experiment, Allan Conney, Ph.D., of the College of Pharmacy, Rutgers University, brewed four types of teas in concentrations comparable to what people drink: black tea, green tea, decaffeinated black tea, and decaffeinated green tea. He gave one type of each tea to four different groups of mice as their sole source of drinking fluid, then exposed them to either cancer-causing UV radiation or chemicals. For comparison's sake, he gave another group of mice plain water to drink.

Conney reported in Cancer Research (July 1, 1994;54:3428-35) that the teas "markedly inhibited" the numbers and sizes of tumors. Black tea was most effective, reducing the number of tumors by 93 percent in comparison with mice fed water. Green tea was almost as good, resulting in 88 percent fewer tumors. The decaffeinated black and green teas resulted in 77 and 72 percent fewer tumors, respectively.

Conney wrote that the benefits of tea are probably related to the antioxidant effect of the flavonoids. Why were the decaffeinated teas less beneficial? It's very possible that the decaffeination process removes some flavonoids as well as caffeine.

The Benefits of Soy

The flavonoids in soybeans have also been attracting attention. In a recent analysis of 730 people and 38 medical studies, James W. Anderson, M.D., found that flavonoid-containing soy protein can dramatically lower blood levels of cholesterol.

Anderson, an endocrinologist and nutritionist at the University of Kentucky, Lexington, found that daily consumption of 47 grams of soy protein-one-tenth of a pound-significantly decreased total cholesterol, the "bad" low-density lipoprotein (LDL) form of cholesterol, and triglycerides.

Overall, substituting soy protein for about one-half of the meat protein in the diet reduced total cholesterol by an average of 9.3 percent, LDL by 12.9 percent, and triglycerides by 10.5 percent. People with very high cholesterol levels-above 335 mg per deciliter of blood-benefitted the most. On average, adding soy to their diet resulted in a 19.6 percent cholesterol reduction, according to Anderson's article in the New England Journal of Medicine (Aug 3, 1995;333:276-82).

Although the amounts of soy protein consumed varied in the 38 studies, Anderson estimated that 25 grams daily would probably reduce blood cholesterol levels by an average of 8.9 percent and 50 grams by 17.4 percent.

According to Anderson, it would be very easy for people to increase their soy consumption. An 8-ounce glass of soy milk contains 4 to 10 grams of soy protein, 4 ounces of tofu contain 8 to 13 grams of soy protein, and a soy hamburger or hotdog contains about 18 grams of soy protein. Drinking two glasses of soy milk (instead of regular milk) and eating one soy burger daily would provide approximately 30 grams of soy protein.

Recommendations

The flavonoids are an important reminder that the nutritional benefits of wholesome foods go beyond familiar vitamins and minerals. Nutrition research is ongoing and new discoveries are made every year.

And while it may be convenient to reach for a high-potency flavonoid tablet, consider that a piece of fruit contains a more diverse supply of flavonoids. The best way to obtain a broad selection of flavonoids is by eating a diet rich in fruit, vegetables, tea, and soy. Most flavonoids are colored, so look for the best and brightest (assuming they're not artificially colored): red grapes, oranges, pink grapefruit, strawberries, blueberries, and so forth. After you establish a solid dietary foundation, then consider whether you might want a flavonoid supplement for specific health benefits.



This article originally appeared in Let's Live magazine. The information provided by Jack Challem and The Nutrition Reporter™ newsletter is strictly educational and not intended as medical advice. For diagnosis and treatment, consult your physician.

copyright © 1996 The Nutrition Reporter™ - updated 12/04/96
for more information contact jack@thenutritionreporter.com

Tuesday, May 18, 2010

Organic Trade Association's Press Release ADHD Linked to Pesticides

2010 Press Releases


Organic agriculture prohibits pesticides linked to risk of ADHD

News release
For immediate release
Contact: Barbara Haumann, 413-376-1220

Organic Trade Association (OTA) encourages consumers to choose organic fruits and vegetables

GREENFIELD, Mass. (May 17, 2010)—Following closely on the heels of the President’s Cancer Panel Report exhorting consumers to choose food grown without pesticides or chemical fertilizers , antibiotics, and growth hormones to help decrease their exposure to environmental chemicals that can increase their risk of contracting cancer, a study published in today’s issue of the journal Pediatrics concludes that exposure to organophosphate pesticides at levels common among U.S. children may contribute to the prevalence of attention deficit hyperactivity disorder (ADHD) in these children.

“Studies have increasingly shown the importance of minimizing young children’s exposure to even low levels of chemical pesticides. This study adds to that wealth of knowledge and arms parents with information that helps them reduce their children’s pesticide intake,” said Christine Bushway, OTA’s Executive Director, pointing out that the use of organophosphates is prohibited in organic production.

The article reported findings from a study examining the association between urinary concentrations of metabolites of organophosphates and ADHD in children ages 8 to 15. Using data from the National Health and Nutrition Examination Survey, researchers led by Maryse Bouchard, a researcher in the Department of Environmental and Occupational Health at the University of Montreal, analyzed the levels of pesticide metabolites in the urine of 1,139 children and found children with above-average levels had roughly twice the odds of being diagnosed with ADHD.
As the largest study of this kind so far, it reminds consumers that organophosphates were originally developed for use in chemical warfare because they are known to be toxic to the nervous system. Organophosphate compounds are used in agriculture to kill pests.

“Organic food production and processing is the only system that uses certification and inspection to verify that these chemicals are not used,” Bushway added. “Those seeking to minimize their exposure to these chemicals can look for the USDA Organic label wherever they shop.”

The abstract of the paper published in the journal Pediatrics is accessible online.

For more information on organic, go to OTA’s consumer web site, www.organicitsworthit.org.

The Organic Trade Association (OTA) is the membership-based business association for organic agriculture and products in North America. Its members include growers, shippers, processors, certifiers, farmers' associations, distributors, importers, exporters, consultants, retailers and others. OTA’s Board of Directors is democratically elected by its members. OTA's mission is to promote and protect the growth of organic trade to benefit the environment, farmers, the public and the economy.

Saturday, May 1, 2010

Demeter USA About Biodynamic Agriculture


There are less than a half of a dozen Biodynamic Tea Estates, so far. We at QTrade proudly represent three of them and often exclusively. Email me for a list of current teas.


Biodynamic® farming is free of synthetic pesticides and fertilizers in the same manner as certified organic farming. In order to qualify for Demeter Biodynamic® status a farm must first meet the same 3-year transition requirement that NOP certified organic farming requires.

What distinguishes a Demeter certified Biodynamic® farm from a certified organic farm is that, in its entirety, a Demeter Biodynamic farm is managed as a living organism. This is the fundamental principal of the Biodynamic farming method. The special body of knowledge, which underlies Biodynamic agriculture, is derived from Rudolf Steiner’s “Agricultural Course”, and the spiritual context of Anthroposophy, within which this Course was originally held.

The Biodynamic method dates back to 1924 and is one of the original approaches to organized organic farming worldwide. In day-to-day practice Biodynamic farming involves managing a farm within the context of the principles of a living organism. A concise model of a living organism ideal would be a wilderness forest. In such a system there is a high degree of self-sufficiency in all of the realms of biological survival. Fertility and feed arise out of the recycling of the organic material the system generates. Avoidance of pest species is based on biological vigor and its intrinsic biological and genetic diversity. Water is efficiently cycled through the system.

While agriculture immediately takes nature to a state that is one step removed from wilderness, the practices of farmers that steer agriculture’s course can to a large degree mimic these ancient principles of sustainability based on a careful observation of nature as a whole. Demeter/Aurora certification requires a documented evolution towards this ideal. In the realm of day-to-day practice this requires a holistic farming system that is minimally dependant on imported inputs for its survival, but instead arise from within the living dynamics of the farm itself. Demeter/Aurora certification requires that as much as possible a farm be regenerative rather than degenerative. Consider carefully materials that are imported onto the modern day organic farm. Where do they come from? Often they can be tracked back to a natural resource provided by the earth. Examples of such inputs include petroleum to move materials around, ancient mineral deposits, by-products of unsustainable agriculture-related industry, and the life of the seas and water ways. An important environmental value of Biodynamic farming is that it does not depend on the mining of the earth’s natural resource base. Instead it emphasizes contributing to it. As such, it is a farming philosophy that results in one of the lightest carbon footprints of any agricultural method.

Looked at in its widest view, the scale of this farm organism extends beyond the fence line of the farm and includes the tangible and intangible forces that work through it. Examples of such “forces” include the climate, inherent wildlife of the earth (above and below the ground), the light and warmth from the sun and the focusing of even more distant cosmic influences through the other planetary members of our sun’s solar system. The Biodynamic method of farming attempts to align all of the factors that are inherent in a living farm system in a harmonious manner. The food that results is very true to its essence and provides deeply penetrating nutrition that is medicinal as well as delicious.

Source:http://demeter-usa.org/about-biodynamic-agriculture/

Wednesday, April 21, 2010

SCAA Short and Sweet - "No Caf" and Reusable Cups are my Trend Pick

After attending the SCAA show this past weekend, other than the Bob Marley Coffee booth and reggae tunes, the items that stood out to me are Teeccino and the re-useable cups.

Teeccinno is definately my new favorite product, although this company is not "new" at all. If you enjoy tea and coffee, but need a "no caf" option, like I do right now, check this product out in your local health food market or here is the link -http://www.teeccino.com/ . Very nice family owned and operated company, that is what I am about and I think we will see the future to be more and more about.

Another cool item is all of the re-useable mugs and cups. I like the one I got for free that is customizable, email me for the info.
There was another fun gifty porcelain one there too- which I would give to someone else, but I know my would inevitably SMASH....yikes.

That is my SCAA short and sweet 2cents worth.

:) D

Thursday, March 25, 2010

SCAA let's do lunch!


The SCAA show is coming up....Would you care to meet at the show for breakfast or lunch? We could also schedule your tour with us at our warehouse while you are here in town close to us. We will tour, cup tea, and discuss opportunities for growth.

I will look forward to hearing from you!

Email me: Desiree@qtradeteas.com
949 766 0070 x525

Tuesday, March 2, 2010

What Suits Martha to a Tea?



Contest!
What Tea or Herb or Blend do you think "Suits Martha Stewart?"....name it, tweet it, describe it well! The more descriptive and creative, the better chance you have to win!

One winner per week a pound of Organic Passionfruit Tea or Herbal Chai. Winners tweeted every Saturday for March.
Only 3 entries per person. Please tweet your tea and mention "@DesNtea Suits Martha to a Tea".
No need to be a current client of QTrade, and NO, my co-workers can't win (sorry Marissa).

You can reply here to and tweet from here if you need lots of space!

COOL, this will be fun....Cheers!

Desiree

Saturday, January 30, 2010

QTrade Warehouse Tea and Herbs Tour


The SCAA and Natural Products West shows are coming up....now is the time to schedule your tour with us while here at the shows. We will tour, cup tea, and discuss opportunities for growth.

Email me: Desiree@qtradeteas.com
949 766 0070 x525

Monday, January 25, 2010

Ready to design a custom Iced Tea Filter Pack line?



We offer house blends of filter pack teas packed in 1 or 3 gallon brews and in filter or cello pack. Custom formulation available too.

QTrade is a direct from source importer of quality ingredients serving the food and beverage industries. We are the largest importer of Organic teas in the United States, and also offer a growing selection of Organic herbs, spices, fruits and flowers.

Let's get a head start before Spring and Summer!


Email me: desiree@qtradeteas.com or call 949 766 0070 x525

Monday, January 18, 2010

Journey Into World of Fair Trade...Presentation at UCLA Jan.20th, 2009


UCLA International Institute 2009-2010 International Human Rights Film Series
The Bitter Taste of Tea: A Journey into
the World of Fair Trade
Film screening followed by a forum on tea and fair trade.
Tom Heinemann and Erling Borgen’s 2008 documentary
travels to tea estates in Sri Lanka, Kenya, India, and
Bangladesh—some traditional, some fair trade—to
expose unsafe work environments and labor exploitation.
Finding little meaningful difference between fair trade and
non-fair trade operations, questions arise: Are fair trade
organizations such as the E.U.’s Max Havelaar Foundation
being duped by tea growers? Or are growers doing the
best they can in a brutal industry and a market that has
yet to demand the quantities of fair trade tea that would
create meaningful trickle-down profits for their workers?
It is left to the viewer to weigh the arguments and decide.
The film will be followed by a discussion forum on tea and fair trade with:
Katherine Stone, UCLA Professor of Law
Rodney North, "The Answer Man," Equal Exchange
David Funkhouser, TransFair USA
Moderated by Beatrice Hohenegger, author and guest curator of
“Steeped in History: The Art of Tea”
Wednesday, January 20, 2010
6:30 PM - 8:00 PM
James Bridges Theater, 1409 Melnitz
*There will be an informal reception before the screening beginning at 6:00 pm.
Part of the UCLA International Institute Human Rights Film Series.
For more info visit www.international.ucla.edu/humanrights

Tuesday, January 12, 2010

Fresh Cup Magazine Almanac 2009 with Manik and QTrade Team

Interesting Article on our owner...I didn't know until today my picture is in there! I finally received my copy in the mail today after it was a most coveted item with the team, I had to order another....check it out.
https://docs.google.com/fileview?id=0B8NhRIUvB54XOTdmMTNhY2UtM2QwMi00NGEyLTllYjItYWFkYTA3NGJlMmM2&hl=en

Sunday, January 3, 2010

Designer Tea is nothing to Blink at...


Blink Bonnie: A visually stunning hand-twisted tea consisting of 1-2 inch "spears" of green, cinnamon-colored and white leaves. The infusion is curly and very colorful, the liquor light and attractive with medium body. [Item#: A10001 | Origin: Sri Lanka | Fair Trade | Bio-Dynamic | Color: Green | Case Weight: 25.0 Kg / 55.50 Lb]
Tea: Blink Bonnie - Organic, Bio Dynamic, Fair Trade, Green Tea
Origin: Indulashinna, Sri Lanka
Steep time: 5 Minutes
Temperature: 200 degrees
Where to buy: The Tea Spot
Certifications: Demeter, QAI, Kosher, Fair Trade
Music to cup with this tea: Indigo Girls: Closer to Fine
Cheese to pair with: Gruyere Swiss
Very limited Qty