Saturday, March 26, 2011
Tea imports (along will all other food products) from the four prefectures nearest the Fukushima reactors have been banned by the U.S. and several nations in the European Union. Experts continue to remind consumers that there will not be a significant impact to the Japanese tea industry as the major growing areas are a minimum of 500 kilometers south of the disaster zone in Northern Japan. Read more:
Monday, March 21, 2011
Hi! I have been recieving emails asking how the recent disaster in Japan is impacting the tea crops. According to the World Tea News the tea crops have not been directly damaged but lack of power and transportation will surely cause a distribution issue for retailers around the world.
Wednesday, March 16, 2011
In the past week I have had five people reprimand me (very politely) about not updating my blog. I figured I better get on the ball! I have been busy experimenting with tea- and finishing my PhD. About 18 months ago I was diagnosed with lupus, an auto-immune disease with inflammation symptoms. Researchers have found that incidents of lupus are lower in countries that consume green tea as a primary beverage. Numerous studies have concluded that green tea helps reduce inflammation. One study conducted by the University of Michigan, and presented at the Experimental Biology 2007 conference in Washington, D.C., revealed that green tea can help people with rheumatoid arthritis prevent joint damage and inflammation. Specifically they discovered that EGCG blocked two important molecules which cause the bone breakdown in rheumatoid arthritis-affected joints. Experts agree that at least four 8-oz cups of green tea must be consumed per day to alleviate inflammation. I have been drinking at least five cups of green tea each day and have even replaced my daily chai with green tea. Here is a recipe for green tea chai that may even convert black tea lovers- plus, it is vegan!
For one 16-oz cup:
1 Tablespoon strong green tea (Gunpowder Green is best)
1 Clove (whole)
1 Tablespoon honey
Dash of cinnamon
12 oz water
4 oz coconut milk
* Mix all ingredients in a sauce pan, except honey, and bring to a slow simmer on medium-high heat. Right before the mixture boils remove from the heat. Pour the chai, using a strainer, into a mug. Stir in the honey.