Tea may boost pregnancy chances for women drinkers
Health
Women who regularly drink tea are more likely to get pregnant than those who don't and those who prefer soft drinks. The study, conducted by scientists from Boston University on 3,600 women, focused on the link between caffeine intake and fertility. It found that women who drank two cups of tea per day were 27% more likely to become pregnant. Coffee drinkers did not experience the same effect, whereas those who drank two soft drinks per day seemed to witness the opposite effect: their chance of pregnancy fell by 20%. While this research seems promising, experts caution that further studies are needed to conclusively prove the link and establish which elements in tea are actually responsible for this.
Saturday, April 7, 2012
Black tea and Brits
Brits shun traditional tea for loose leaves and green varieties
Industry
Figures from Mintel, a market research firm, suggest that tea drinkers in the UK are shifting from traditional brews to healthier green tea. In fact, green tea sales have doubled in two years since 2009 to reach £22 million ($29m) in 2011, whereas consumption of "builder's tea", a mix of black tea, sugar and milk, is falling. Sales of English Breakfast tea bags fell by £7 million, or roughly 2%, to £463 million. Although black tea still remains the most popular variety by far, young people in particular are turning away from the traditional cuppa. Furthermore, young people are also the biggest users of loose leaf tea, with 12% of people aged between 25 and 34 making tea without the use of tea bags, compared to 10% of people aged 65 and over.
Industry
Figures from Mintel, a market research firm, suggest that tea drinkers in the UK are shifting from traditional brews to healthier green tea. In fact, green tea sales have doubled in two years since 2009 to reach £22 million ($29m) in 2011, whereas consumption of "builder's tea", a mix of black tea, sugar and milk, is falling. Sales of English Breakfast tea bags fell by £7 million, or roughly 2%, to £463 million. Although black tea still remains the most popular variety by far, young people in particular are turning away from the traditional cuppa. Furthermore, young people are also the biggest users of loose leaf tea, with 12% of people aged between 25 and 34 making tea without the use of tea bags, compared to 10% of people aged 65 and over.
Tea and sugar
The Sweetest Enemy
by Cynthia Fazekas
Tiny, beautiful crystals can add up to trouble!
Just last night, a national news show aired a segment about researchers and doctors announcing that sugar is toxic. The news of course, is not new to those of us in the tea industry. Many of us were drawn to tea because we were looking to avoid sugary beverages and found tea to have fabulous flavor and soothing effects. We got lucky early and discovered that a well-brewed cup of tea needs no enhancement and have benefited since.
As the general population (reluctantly) receives this message, tea sellers have a great opportunity. The easiest way to cut back on sugar for the average American is to cut out soda and juices. Replacing these with water is an option but we know that tea and tisanes are flavorful alternatives and no sugar is needed to have a great cup. Teach your customers to gradually lessen the amount of sugar they add to hot beverages and let their palates adjust incrementally. They must retrain their taste buds to not solely seek sweet and enjoy other sensations.
Help your customers reduce their sugar intake by offering correct brewing methods for teas and a variety to please any palate. The most forgiving are rooibos and honeybush as they don't get bitter even if steeped too long and at too high a temperature. Add that they are naturally caffeine-free and you have a sugarless beverage that even kids can enjoy. Green rooibos is particularly tasty when fruit flavored and makes a worry-free alternative to punch.
By gradually reducing sugar intake, we learn to really taste our food and will enjoy sugar more as the occasional indulgence it really should be.
by Cynthia Fazekas
Tiny, beautiful crystals can add up to trouble!
Just last night, a national news show aired a segment about researchers and doctors announcing that sugar is toxic. The news of course, is not new to those of us in the tea industry. Many of us were drawn to tea because we were looking to avoid sugary beverages and found tea to have fabulous flavor and soothing effects. We got lucky early and discovered that a well-brewed cup of tea needs no enhancement and have benefited since.
As the general population (reluctantly) receives this message, tea sellers have a great opportunity. The easiest way to cut back on sugar for the average American is to cut out soda and juices. Replacing these with water is an option but we know that tea and tisanes are flavorful alternatives and no sugar is needed to have a great cup. Teach your customers to gradually lessen the amount of sugar they add to hot beverages and let their palates adjust incrementally. They must retrain their taste buds to not solely seek sweet and enjoy other sensations.
Help your customers reduce their sugar intake by offering correct brewing methods for teas and a variety to please any palate. The most forgiving are rooibos and honeybush as they don't get bitter even if steeped too long and at too high a temperature. Add that they are naturally caffeine-free and you have a sugarless beverage that even kids can enjoy. Green rooibos is particularly tasty when fruit flavored and makes a worry-free alternative to punch.
By gradually reducing sugar intake, we learn to really taste our food and will enjoy sugar more as the occasional indulgence it really should be.
Subscribe to:
Posts (Atom)