INFORMATIONAL Herbal properties and health benefits
This information is for educational purposes only. It has not been evaluated by the food and drug administration. This information is not intended to diagnose, treat, cure or prevent any diseases.
The antioxidants in all tea protects our bodies from free radicals which may damage cells, promote disease, and cause inflammation.
Black, green, oolong, white, pu-erh and kukicha teas are all made from the leaves and twigs of the Camellia Sinensis plant. Each type of tea is processed in unique ways to attain different levels of oxidation, thus giving the tea more or less caffeine and health properties. The flavors between the different leaves can also vary, depending on the region it is grown and whether the leaves are full or broken.
Black tea leaves are allowed to oxidize completely, giving this type of tea the most caffeine.
Orange pekoe tea is a high quality grade black tea with fully rolled leaves. Orange pekoe does not contain any orange flavor. The tea produces a copper-red color which may have lead to the “orange” name.
Green teahas the least amount of oxidation. Regular green tea drinkers will benefit from developing heart disease and certain types of cancer. Studies show that one cup of green tea has more flavonoids and anti-oxidants than many fresh fruits and vegetables. All green teas should not be over steeped (under 3 minutes) and freshly boiled hot water may scorch the leaves, resulting in a bitter flavor.
Oolongs oxidation is stopped between the standards of green tea and black tea. It’s unique process includes withering under the strong sun for oxidation before curling and twisting the leaves. Oolong contains caffeine, with less than black tea leaves. The leaves can be brewed multiple times hence increasing the flavor. Flavors can range from woody to sweet and fruity with a honey scent or green and leafy fresh with a flower scent. It all depending on the horticulture and style of production used on the leaves.
White tea has minimal oxidation and has the highest antioxidant levels. Made with young leaves that provide a multitude of health benefits. Studies show that consumption of this lesser known tea can lower blood pressure, lower cholesterol, fight cancer causing cells, protect the heart, aid sufferers of arthritis and osteoporosis, kill bacteria and protect the immune system against colds and flu. White tea also promotes healthy radiant skin while reducing stress and increasing energy.
Undergoes a second oxidation or post-fermenting which is a process undergone after the leaves are dried and rolled, thus making it a unique type of tea. Produced mainly in China in the Pu-er County. Unaged and unprocessed raw pu-erh is technically a type of green tea. Studies show that pu-erh leaves help to reduce cholesterol, promotes loss of body weight and counteracts the effects of heavy alcohol consumption.
Known as twig tea because it consists mainly of stems, stalks and twigs that are normally excluded from other teas. Kukicha is considered a green tea that is naturally very low in caffeine and high in calcium and may be used for multiple short infusions. As with all green teas, kukicha should not be over steeped which can result in a bitter infusion. This tea has a light nutty flavor and is not only rich in many minerals and vitamins, it is full of antioxidants and polyphenols that help to combat: high blood pressure, fatigue, bladder infections and lower cholesterol levels. Studies show kukicha also has great skin care benefits that protecting against: acne, rashes, sunburn, psoriasis, signs of aging and skin cancer.
Rooibos is a bush with needle-like leaves that only grows in a small area of South Africa. These naturally decaffeinated leaves have a sweet and fruity taste. During oxidation of the leaves they turn a reddish color which enhances the flavor of the leaves when made into tea. Rooibos is very high in antioxidants and will assist with nervous tension, digestion and allergy symptoms. Studies have also shown that regular consumption of rooibos tea will treat gout and has many cancer fighting properties.
Yerba meaning “herb” is native to South America. Mate contains caffeine and significant levels of polyphenol antioxidants and vitamins A, B1, B2, C and E, as well as phosphorus, iron and calcium.
FLAVONOIDS and POLYPHENOL ANTIOXIDANTS
Plant compounds that helps modify allergens, viruses and carcinogens. Also has anti-inflammatory, anti-cancer and anti-diarrhea properties.
Promotes digestion, relieves respiratory and abdominal discomfort.
An energizing, aromatic herb for the lungs and stomach.
Known to promote digestion, this warm spice is traditionally used in cold formulas for sweat inducing.
Similar properties as cinnamon without the warming aspect. Milk is neutralized when cardamom is added to it to counteract the mucus forming properties. Also reputed to have aphrodisiac qualities.
Improves digestion and promotes mental awareness while the aroma is calming to the nerves.
**(Fennel is found to increase low milk supply in breastfeeding moms.)
This legume plant, native to southern Europe and parts of Asia, can be used to soothe an upset stomach and aid with symptoms of irritable bowel syndrome, arthritis, heartburn, ulcers, sore throat, gout, fatigue, Crohn’s disease and lower stomach acid levels. Used as a sweetener in many parts of the world.
**(Pregnant woman should avoid excessive amounts of liquorice root(100g a week). Can cause water retention and raised blood pressure. Prolonged use should be avoided if you have high blood pressure.)
Is a warm and moving herb traditionally ingested to help aid with digestion, rheumatism and influenza. Also used to help fight colic in babies and is one of the main ingredients used in the antiviral drug Tamiflu, used to fight avian influenza.
The star shaped fruits are obtained from a medium-sized evergreen tree native to NE Vietnam and SW China. The fruits are harvested between March and May just before ripening. Star anise has a distinctive ingredient called anethole that gives it a licorice flavor. It is often used as a less expensive substitute for the unrelated Anise plant, which also contains anethole. Star anise is used in production of many types of alcohol and as a major cooking ingredient in China, India, Vietnam and Indonesia.
**(Chinese star anise is not to be confused with the non-edible, toxic Japanese star anise, which causes severe neurological effects.)
This medicinal herb stimulates perspiration, promotes digestion of fats, is a mild diuretic and used for relief of menstrual symptoms and nausea when combined with pepper.
Is a pure, wholesome, unrefined whole sugar. It contains the natural goodness of magnesium, potassium, and is very rich in iron. Often called the medicinal sugar.
Has many natural antioxidants that help lower blood pressure, cholesterol and control diabetes. A small herb of South and North American origin. Used as a natural sweetener and stimulant. Also known as honey leaf and sweet leaf. Also helps with chronic fatigue, upset stomach, heartburn, eczema and weight loss.
TULSI (HOLY BASIL) LEAF
Used to fight common colds and flu symptoms. Helps the body to restore balance and adapt to the many stresses in life.
**(Not recommended for pregnant, nursing or becoming pregnant (may have an anti-fertility effect)
Raw cacao is taken from fully dried cocoa beans from which cocoa solids and cocoa butter are also extracted. Almost 70% of cacao trees grow in West Africa. Cacao contains high levels of flavonoids when in the raw form. Studies show that heavy consumers of cocoa had significantly lower rates of heart disease and cancer. It may also improve learning skills and memory in the brain. Cacao has four times the quantity of antioxidants found in green tea. Cacao increases the levels of specific neurotransmitters in our brain to promote a positive outlook and elevate our mood to help us feel good.