Tea, Caffeine and our Heart Rate

MAY MY CUP OF TEA BE LIGHT & HALF SO THAT MY CUP OF WOE IS NOT FULL!

As long as we get a fresh cup of tea on demand, who bothers whether it is Black Tea or Green Tea? Whether it is Darjeeling, Assam or Nilgiri? Whether it is medicinal tea or harmful tea?

Popular in India, China and other Asian countries for thousands of years, GREEN Tea has been shown to have significant Medicinal > Therapeutic effect...All tea leaves contain caffeine, tannins, essential oils, polyphenols, vitamins, minerals and trace elements (such as fluoride). Green tea has many health benefits. It is anti-inflammatory; lowers blood cholesterol levels, has a beneficial effect on the circulation and liver; protects against tooth decay and detoxifies the blood.

But! But! Take care: Too much caffeine can increase your heart rate, restlessness and insomnia.

Every extravagant cup of over-indulgence- especially if it be strong fermented tea is blessed by the devil in you only! Jane porter says, “when the cup of any sensual pleasure is drained to the bottom, there is always poison in the dregs.”

The difference between black and green teas lies in their processing. Black tea is fermented, whereas green tea, which is prepared from steamed, dried leaves, is not allowed to ferment. Also, some types of green tea are lightly roasted.

The minimal processing helps retain the tea's green color, gives it a flowery aroma and fresh flavour and also preserves the active ingredients that produce the tea's health benefits. Green tea may help prevent tooth decay, high blood pressure, heart disease and several forms of cancer. It also invigorates the body and improves concentration.

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Preparation of the tea : Place 1 rounded tsp. of tea leaves per cup in a teapot. Heat the water until it is simmering (160 deg F); cool briefly (vigorously boiling water can destroy the tea's gentle flavour). Pour the water over the tea leaves; cover the pot. For a mild flavour, let the pot stand 2-3 min; for a stronger flavour, steep for 4-6 min> Warning: contains high caffeine content

The active ingredient caffeine: While green tea is highly touted for its health benefits, it does contain a high level of caffeine. Depending on how long it brews, a 6 oz. cup of green tea has 10-50 mg. of caffeine. While this stimulant improves concentration and boosts alertness, it also increases the heart rate and could keep you from getting a good night's rest. To lower the caffeine content of green tea, pour a little water over the leaves prior to infusion and strain the water off after 30 seconds. Then prepare the tea as usual.

The trace element fluoride: The fluoride found in green tea hardens tooth enamel and makes teeth more resistant to decay. Do not give tea to infants, however, because it may inhibit iron metabolism.

For athletic performance: Cold green tea is an ideal thirst quencher. Its stimulating effect and high concentration of vital substances increase mental and physical performance during exercise.

For fasting and detoxification: Known in China as a fat-melter, because of its cholesterol lowering effects, green tea contains no calories and is recommended as nutritional supplement.

Common types of green tea in India:

Green Assam

This tea comes from the Assam plateau, the largest tea growing district in the world. Only a small amount of the tea from this area is used to produce green tea.

Green Darjeeling

Grown on the southern slopes of the Himalayas, green Darjeeling tea is especially gentle on the body because of the minimal processing.

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Teas from India

From Nilgiri in the south to Darjeeling in the north, the plantations range from low-grown areas (sea level up to 2000ft) to high-grown (more than 4000 ft high). Generally plucked from March to October, each area produces teas of distinctive character.

Although India produces mostly black teas, a small amount of green tea (1% of total production) is produced mainly for the Afghanistan market.

Assam

Assam tea has distinctive flecked brown and gold leaves known as "orange" when dried. In flavour it is robust, bright with a smooth, malt pungency and is perfect as the first cup of tea of the day. Such teas are used in everyday popular blends because of the full-bodied richness. There is also an Assam Green tea with unusual light, almost sweet liquor.

First Flush Assam

Assam tea bushes start growing in March and the first flush is picked for 8 to 10 weeks, first flush Assams e.g. Bamonpookri, an excellent quality tea with a strong fresh flavour. Are rarely marketed in the Europe, unlike first flush Darjeelings.

Second Flush Assam

The plucking of the second flush begins in June with most of the production taking place from July to September. The second flush Assam is the best of the season and when brewed give a rich aroma, a clear dark read liquor and a strong malty taste. Good examples of second flush Assam are, Napuk, displaying all the qualities of a well made Assam and Thowra, which has a strong spicy liquor and lots of body.

Darjeeling

Regarded as the "Champagne of Teas”, light and delicate in flavour and aroma, and with undertones of muscatel, Darjeeling is an ideal complement to dinner or afternoon tea. The first "flushes" (pluckings) are thought to produce the best Darjeeling vintage but all crops are of very high quality. Darjeeling Green is rare tea similar to Japanese Sencha with an exquisite aroma and delicate taste.

First Flush Darjeeling

The Darjeeling bushes' first new shoots - the first flush - are picked in April. These first teas of the season are the finest and are much in demand, fetching incredibly high prices at auction. Castleton First Flush, has a perfect green-brown leaf and is from one of the most prestigious gardens in the area. It gives an exquisite perfume and taste of green muscatel. Bloomfield First Flush is again from a recognised garden and its subtle astringent flavour is typical of Darjeeling first flush.

Second Flush Darjeeling

Second flush Darjeelings are picked between May and June and produce excellent quality teas that are considered by some to be better than the first flush as they have a fruitier, less astringent flavour than the earlier teas. The leaves are darker brown and contain plenty of silvery tip. Again good examples of second flush Darjeelings are, Puttabong, which is one of the better second flush Darjeelings available, with a discernible muscatel flavour and Namring, a fruity balanced taste perfect for afternoon tea.

Nilgiri

Most Nilgiri teas are used for blending, but there is a rapidly growing demand for the speciality tea of the area. Nilgiri has a bright amber colour and a refreshing, bright and delicate taste. Nunsch is a typical Nilgiri tea, large-leafed, which gives a fruity, bright and flavourful brew.

India Tea

A blend of teas from all parts of India, this is often served as afternoon tea or after a meal. It is full-bodied, refreshing and with delicate hints of its regional origins.