Showing posts with label Conversation and tea. Show all posts
Showing posts with label Conversation and tea. Show all posts
Monday, May 21, 2012
Dr. Tea's video on health benefits of tea
Check out Dr. Tea's info on benefits of drinking tea. Caffeine, L-Theanine, and EGCG.
Check out this video on YouTube:
http://www.youtube.com/watch?v=7Jl_IB7nBqY&feature=youtube_gdata_player
Saturday, May 19, 2012
Tea crawl
How about a tea crawl with some friends. Start at your home with some tea and scones. Talk and visit over tea. Then head out to your favorite restaurant and enjoy lunch with some tea. Visit a museum or other place of interest in the afternoon with a flavored cup of tea. Last but not least enjoy dinner with a cup of Darjeeling tea. Say goodbye and head on home and crawl into bed.
Quote
I awoke this morning with devout thanksgiving for my friends, the old and the new. Ralph Waldo Emerson
Dear Friend,
This is my prayer for you today. You will find friends who will help lighten your heavy load, comfort for hours alone, strength to carry on and that joy will greet you each morning .
Prov. 17:17. A friend loves at all times.
Wednesday, May 16, 2012
Flavonoids protect men against Parkinson's disease
Food And Beverages
Eating flavonoids protects men against Parkinsons disease
Men who eat flavonoid-rich foods such as berries, tea, apples and red wine significantly reduce their risk of developing Parkinsons disease, according to new research by Harvard University and the University of East Anglia (UEA).
Published today in the journal Neurology , the findings add to the growing body of evidence that regular consumption of some flavonoids can have a marked effect on human health. Recent studies have shown that these compounds can offer protection against a wide range of diseases including heart disease, hypertension, some cancers and dementia.
This latest study is the first study in humans to show that flavonoids can protect neurons against diseases of the brain such as Parkinsons.
Around 130,000 men and women took part in the research. More than 800 had developed Parkinsons disease within 20 years of follow-up. After a detailed analysis of their diets and adjusting for age and lifestyle, male participants who ate the most flavonoids were shown to be 40 per cent less likely to develop the disease than those who ate the least. No similar link was found for total flavonoid intake in women.
The research was led by Dr Xiang Gao of Harvard School of Public Health in collaboration with Prof Aedin Cassidy of the Department of Nutrition, Norwich Medical School at UEA.
These exciting findings provide further confirmation that regular consumption of flavonoids can have potential health benefits, said Prof Cassidy.
This is the first study in humans to look at the associations between the range of flavonoids in the diet and the risk of developing Parkinsons disease and our findings suggest that a sub-class of flavonoids called anthocyanins may have neuroprotective effects.
Prof Gao said: Interestingly, anthocyanins and berry fruits, which are rich in anthocyanins, seem to be associated with a lower risk of Parkinsons disease in pooled analyses. Participants who consumed one or more portions of berry fruits each week were around 25 per cent less likely to develop Parkinsons disease, relative to those who did not eat berry fruits. Given the other potential health effects of berry fruits, such as lowering risk of hypertension as reported in our previous studies, it is good to regularly add these fruits to your diet.
Flavonoids are a group of naturally occurring, bioactive compunds found in many plant-based foods and drinks. In this study the main protective effect was from higher intake of anthocyanins, which are present in berries and other fruits and vegetables including aubergines, blackcurrants and blackberries. Those who consumed the most anthocyanins had a 24 per cent reduction in risk of developing Parkinsons disease and strawberries and blueberries were the top two sources in the US diet.
The findings must now be confirmed by other large epidemiological studies and clinical trials.
Parkinsons disease is a progresssive neurological condition affecting one in 500 people, which equates to 127,000 people in the UK. There are few effective drug therapies available.
Dr Kieran Breen, director of research at Parkinsons UK said: This study raises lots of interesting questions about how diet may influence our risk of Parkinsons and we welcome any new research that could potentially lead to prevention.
While these new results look interesting there are still a lot of questions to answer and much more research to do before we really know how important diet might be for people with Parkinson's.
Habitual intake of dietary flavonoids and risk of Parkinsons disease by X Gao (Harvard), A Cassidy (UEA), M Schwarzschild (Massachusetts General Hospital), E Rimm (Harvard) and A Ascherio (Harvard) is published on April 4 by Neurology the medical journal of the American Academy of Neurology.
Related Stories
Friday, May 11, 2012
Monday, May 7, 2012
tea and vitamins
How to Take Vitamins With Tea
The absorption of a vitamin or mineral is required before the body can use it. Iron and calcium are two minerals which can be "tied up" by compounds in tea, keeping them from being absorbed. To keep minerals and tea from interfering with each other, take them separately. There's no need to remove any of them from your diet, as being mindful about the timing of each is enough to guarantee absorption of each.
- 1Look to see if your tea is regular or herbal tea. Teas are divided into two families. Tea made from leaves that come from the Camellia sinensis are regular "tea": green, black, white and oolong teas. All containing caffeine unless decaffeinated, tea sourced from these leaves touts some notable health benefits with possible roles in boosting the immune system, inhibiting the formation of tumor cells, detoxifying, and fighting against infection. The compounds responsible are flavenoids and catechins -- both types of polyphenols. Phytates and polyphenols might sound familiar for their reputation as antioxidants, but the power of the compounds does not stop there. They also have the capacity to "grab" or "bind" substances that really should be kept around in the body -- specifically, calcium and iron. Teas that are classified as "herbal" (such as Rooibos tea) have much lower concentrations of interfering compounds and should not be of concern.
- 2Consume iron supplements two hours after or before drinking tea. Iron found in tablets, whether alone or as a multivitamin, will not mix with tea. The "tannins" in the tea need to be kept away from supplements, but not for long. Iron deficiency, a condition called anemia, can lead to weakness, fatigue, dizziness, irritability, and shortness of breath or depression. An anemic body automatically absorbs more iron than one that doesn't need it as badly, while being iron overloaded decreases the amount of iron absorbed. Separating the dosage into two daily servings instead of one, both apart from tannin-containing teas, will help to maximize absorption.
- 3Take calcium two hours before or after drinking tea. Calcium, important for muscle contraction, nerve conduction, and blood clotting, should be consumed at around 1,000 mg/day for most adults with about 200 mg more for women over 51. Since 8 oz. of milk or yogurt has a minimum of 300mg, while calcium fortified drinks (orange juice, soymilk) have about 200-300 mg per cup, it only takes a few good sources to meet the recommended amounts. For those who are especially worried about their bone health or developing osteoperosis, taking a supplement can act as a safeguard. Again, tannins and phytates can interfere with absorption, so tablets should be taken a couple of hours before.
You might notice that calcium comes most often in pills with 500mg. This is another one that should be taken a couple of times a day to enhance absorption. Complicating the picture is the inconvenience that calcium interferes with iron absorption as well. Professionals from Oregon State University suggest taking iron and calcium two hours away from each other as well.
- 1
Read more: How to Take Vitamins With Tea | eHow.com http://www.ehow.com/how_7830388_vitamins-tea.html#ixzz1uBwps0Tk
Matcha tea benefits
Elevates Mood
Matcha green tea contains an amino acid called L-theanine that has a relaxing affect on the mind, making it good elixir for anxiety or tension.
Detoxifier The high chlorophyll content in the tea can help remove toxins and metals from the body.
Fights Aging Matcha, like other green teas, has a high number of antioxidants, which fight the effects of aging.
Cancer Protection Epicgallocatechin gallate, or EGCg, is a component of matcha green tea that has strong cancer-fighting properties.
Fiber The tea is considered a good source of dietary fiber, which can help people who suffer from constipation.
Energy Booster Matcha can raise your energy level for prolonged periods without leaving you feeling jittery or overstimulated.
Weight Loss This tea boosts metabolism, which can help burn fat, and also helps maintain stable blood sugar levels, which suppress cravings for sweets.
Matcha green tea contains an amino acid called L-theanine that has a relaxing affect on the mind, making it good elixir for anxiety or tension.
Detoxifier The high chlorophyll content in the tea can help remove toxins and metals from the body.
Fights Aging Matcha, like other green teas, has a high number of antioxidants, which fight the effects of aging.
Cancer Protection Epicgallocatechin gallate, or EGCg, is a component of matcha green tea that has strong cancer-fighting properties.
Fiber The tea is considered a good source of dietary fiber, which can help people who suffer from constipation.
Energy Booster Matcha can raise your energy level for prolonged periods without leaving you feeling jittery or overstimulated.
Weight Loss This tea boosts metabolism, which can help burn fat, and also helps maintain stable blood sugar levels, which suppress cravings for sweets.
Friday, April 27, 2012
I love it when I read about tea and Dr Oz even suggests..
Valerian root tea good for falling asleep. Also chamomile tea. Need energy boost try green tea!! It has lots of energizing phenols but quarter of caffeine and you don't get jitters. I stand by that one as I can't have caffeine but don't have problem with tea. Caffeine in tea goes through your body a lot slower too. Man I have to have my tea retreat!!! Senna leaf tea good laxative. White tea contains theanine which increases brain wave activity associated with improved attention. Eat celery. May help prevent the plaque buildup in the brain that can lead to Alzheimer's.
Enjoy your tea and check out my website for teas.
Trinitea4eternitea.com
Blessings!!
In The Marketplace
Every year, the North American Tea Championships are held to determine premium teas in the marketplace. Trends emerge based on the number of entries in every category. This year, a record 230 entries were submitted and the Flavored Rooibos category accounted for over 15% of the total field making it the largest single category of submissions. As Gourmet News (April 2012 issue) reports: “indicating the popularity of rooibos in the marketplace”.
Rooibos is technically not a tea, meaning it contains no actual Camellia Sinensis (tea leaf) but it is manufactured, brewed and consumed in a manner generally similar to tea. Although studies into the health benefits of rooibos on humans are scarce in scientific literature, animal studies suggest it has potent antioxidant, immune-modulating and chemopreventive effects. In addition, rooibos tea has not been found to have any adverse effects. Here are other health and wellness notes, perhaps why it’s becoming more popular amongst young and old:
• Rooibos is purported to assist with nervous tension, allergies and digestive problems
• A study performed by Japanese scientists suggested that Rooibos tea is beneficial in the topical treatment of acne. This is due to levels of alpha-hydroxy acid, zinc and superoxide dismutase present in the herb
• Research is being conducted with encouraging results that show rooibos may have a positive affect on mitigating the effects from Type 2 diabetes.
• A study in South Africa on humans showed that consuming 6 cups of rooibos per day reduce biomarkers associated with heart disease.
Rooibos is naturally caffeine free and it makes a great base for blending.
Saturday, April 14, 2012
Cup of blessing
Never lose an opportunity of seeing anything that is beautiful, for beauty is God’s handwriting–a wayside sacrament. Welcome it in every fair face, in every fair sky, in every fair flower, and thank God for it as a cup of blessing. ~ Ralph Waldo Emerson
Friday, April 13, 2012
Murder mystery tea parties
Someone contacted me a day or two ago about murder mystery tea parties. I will be doing some of those with my other teas so if interested learning more let me know. There are two right now that I can do for small or large groups titled The Decadent Housewives of Hysteria Lane or Who's missing from the Class Reunion? If large group would prefer you preparing the teas and food and I would provide the loose tea for you to prepare. If groups of 6-10 I can provide tea and food.
Saturday, April 7, 2012
Green tea and bad breath from Adagio teas
Green tea prevents bad breath and other buccodental diseases
March 2012
Smile while you sip
Latest findings suggest that green tea kills bad breath thanks to its antioxidant content. Israeli scientists found that polyphenols, a type of antioxidant found in green tea, destroy compounds in the mouth that are responsible for bad breath, tooth decay and mouth cancer. Polyphenols called epigallocatechin 3 gallate (EGCG) possess properties that can abolish bad breath by modifying sulphur components responsible for halitosis. They can also fight harmful effects of smoking by reducing oral cavities, oxidative stress and inflammation caused by cigarettes. There is an increasing interest among the scientific community in green tea as a proponent of oral health.
March 2012
Smile while you sip
Latest findings suggest that green tea kills bad breath thanks to its antioxidant content. Israeli scientists found that polyphenols, a type of antioxidant found in green tea, destroy compounds in the mouth that are responsible for bad breath, tooth decay and mouth cancer. Polyphenols called epigallocatechin 3 gallate (EGCG) possess properties that can abolish bad breath by modifying sulphur components responsible for halitosis. They can also fight harmful effects of smoking by reducing oral cavities, oxidative stress and inflammation caused by cigarettes. There is an increasing interest among the scientific community in green tea as a proponent of oral health.
Happy Easter
I want to say to all who are here Happy Easter. May God bless each one here and enjoy your Easter with tea.
Remember our Lord and Savior and the many gifts we receive from Him. He loves each one of us and pray that each one of us can share that with others along with a favorite cup of tea. I know that is my passion and waiting on the Lord that I may do more of that in the near future. Asking for your prayers on that. I want to reach those who don't truly know Him through tea and His love pouring from me.
God bless you and your family this Easter.
Remember our Lord and Savior and the many gifts we receive from Him. He loves each one of us and pray that each one of us can share that with others along with a favorite cup of tea. I know that is my passion and waiting on the Lord that I may do more of that in the near future. Asking for your prayers on that. I want to reach those who don't truly know Him through tea and His love pouring from me.
God bless you and your family this Easter.
Spring teas
Spring is here and I am going to share a couple of teas I prepared and enjoyed last week.
A strong iced tea, made with fresh ginger.
Ingredients:
5 tea bags
1-inch piece of fresh ginger
Sugar, to taste
Preparation:
Slice ginger root into thin slices and crush. Heat 1 quart of water and let tea steep with the ginger. Let steep over low heat for at least 10 minutes. Strain out tea and ginger slices and add sugar. Let cool and serve over ice.
This Green Tea Sangria recipe from Afternoon Teas, Please is a non-alcoholic sangria made with iced green tea and fresh fruit. It won the About.com Monthly Tea Recipe Contest in August, 2010. Contest judge Chris Cason of Tavalon Tea described this tea as sweet and fruity, but light enough that you can easily drink a full pitcher without feeling like it's a meal.
Prep Time: 10 minutes
Steep time: 12 hours
Total Time: 12 hours, 10 minutes
Yield: Approx. six cups
Ingredients:
3 cups water
6 tsp. green tealeaves (Cason recommends a Chinese green tea from Fujian, China)
1 sliced Granny Smith apple
3 cups ice cubes
Several sliced citrus fruits, such as lemons, limes or oranges
Honey (to taste)
Preparation:
Bring the water to a boil and then allow it to cool for several minutes.
Steep the tea in a pot for the recommended amount of brewing time.
Line the bottom of an 8-cup pitcher with the apple slices.
Add the ice cubes and tea.
Top the mixture with sliced citrus fruit.
Cover the pitcher and refrigerate it overnight.
Add honey to taste.
Add more ice before serving if desired.
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A strong iced tea, made with fresh ginger.
Ingredients:
5 tea bags
1-inch piece of fresh ginger
Sugar, to taste
Preparation:
Slice ginger root into thin slices and crush. Heat 1 quart of water and let tea steep with the ginger. Let steep over low heat for at least 10 minutes. Strain out tea and ginger slices and add sugar. Let cool and serve over ice.
This Green Tea Sangria recipe from Afternoon Teas, Please is a non-alcoholic sangria made with iced green tea and fresh fruit. It won the About.com Monthly Tea Recipe Contest in August, 2010. Contest judge Chris Cason of Tavalon Tea described this tea as sweet and fruity, but light enough that you can easily drink a full pitcher without feeling like it's a meal.
Prep Time: 10 minutes
Steep time: 12 hours
Total Time: 12 hours, 10 minutes
Yield: Approx. six cups
Ingredients:
3 cups water
6 tsp. green tealeaves (Cason recommends a Chinese green tea from Fujian, China)
1 sliced Granny Smith apple
3 cups ice cubes
Several sliced citrus fruits, such as lemons, limes or oranges
Honey (to taste)
Preparation:
Bring the water to a boil and then allow it to cool for several minutes.
Steep the tea in a pot for the recommended amount of brewing time.
Line the bottom of an 8-cup pitcher with the apple slices.
Add the ice cubes and tea.
Top the mixture with sliced citrus fruit.
Cover the pitcher and refrigerate it overnight.
Add honey to taste.
Add more ice before serving if desired.
User Reviews
Write a review
Be the first to write a review
Pregnancy and tea
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.
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.
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.
Saturday, March 17, 2012
From the book Take Time
Americans drink coffee, or it seems. Oftentimes we get our coffee to go because we are on the run. The British, on the other hand, understand how to take time for tea. Tea is much more than a drink, it is an event- a time to relax, reflect and be refreshed. Incorporate a tea time into your busy life. Invite a friend for tea. Drink from a nice cup and enjoy a treat with it. Relax and enjoy!
Wednesday, March 14, 2012
More news on tea from Adagio teas
Tea helps fight heart problems and diabetes, review concludes
February 2012
For a healthy heart
A recent review published in UK's Nutrition Bulletin found that regular consumption of black tea protects against cardiovascular complications and type 2 diabetes. Three cups of black tea per day, with or without milk, can reduce the risk of heart problems by cutting levels of bad cholesterol (LDL) and blood sugar. Two or more cups a day may protect against type 2 diabetes. Scientists attribute these beneficial effects to flavanoids, a type of antioxidant found in tea that fights excessive pro-oxidant free radicals in the body. One typical cup of black tea contains 150-200mg of flavanoids. In addition, a 12-week study of 87 volunteers found that drinking three cups of tea a day produced a significant improvement in various cardiovascular risk factors.
Drink up!
February 2012
For a healthy heart
A recent review published in UK's Nutrition Bulletin found that regular consumption of black tea protects against cardiovascular complications and type 2 diabetes. Three cups of black tea per day, with or without milk, can reduce the risk of heart problems by cutting levels of bad cholesterol (LDL) and blood sugar. Two or more cups a day may protect against type 2 diabetes. Scientists attribute these beneficial effects to flavanoids, a type of antioxidant found in tea that fights excessive pro-oxidant free radicals in the body. One typical cup of black tea contains 150-200mg of flavanoids. In addition, a 12-week study of 87 volunteers found that drinking three cups of tea a day produced a significant improvement in various cardiovascular risk factors.
Drink up!
Tea and health news from Adagio website
How medical research on tea can shape your target audience
February 2012
Evidence about health benefits of tea continues to pile up in 2012. The year is barely a couple of months old, yet it has already witnessed several studies and reviews confirming long-held assumptions about the positive effects of tea drinking. The most noteworthy one is probably a Japanese study that found that green tea drinkers have a lower risk of frailty and disability as they grow older. Over 14,000 elderly citizens were followed for 3 years, which is no small feat in itself, and shows just how rigorous research around tea has become. Green tea drinkers were shown to suffer less from functional disabilities in performing everyday tasks like bathing or dressing. Interpreting these results in the context of West’s aging population shows how much potential the beverage may have as a healthy and cost-effective alternative (or supplement) to traditional medication.
But green tea was not the only variety in the spotlight. A study from Australia and a review from the UK lent further credence to the notion that black tea is just as healthy as its green cousin. According to research, black tea was found to lower blood pressure, thereby reducing the risk of heart disease. It may also cut levels of “bad” LDL cholesterol and blood sugar. Again, given that heart disease is one of the major causes of death in industrialized countries, the regular cuppa is starting to look like an increasingly promising and unobtrusive solution to keep your health in check.
From a business point of view, tea manufacturers operate under two long-held beliefs: that the 30-50 year old female is the current primary customer and that conquering the young and hip generation of teens and twentysomethings is the only way to expand the category in the years to come. Both points are certainly valid, but they somewhat fail to reflect the economic and demographic realities of today. That is because the future, at least for the next couple of decades at least, actually belongs an entire population of baby-boomers that is currently entering retirement.
With vast amounts of wealth and legitimate concerns about ageing and health, this target should not be forgotten by tea businesses. Yes, that population may be not as gastronomically sophisticated or as creatively minded as others, yet no manufacturer or retailer can afford to neglect its impact on the bottom line, especially given that tea is so relevant to its health concerns. Indeed, most of the prominent health benefits of tea, such as reducing the incidence of cardiovascular diseases, cancer, Alzheimer’s and obesity, to name but a few, are obviously more relevant to a baby boomer than a college student. Add to that increased health and medical awareness, more free time to enjoy meals (and brew proper tea), as well as the spending power that the elderly possess and you’ve got an offer difficult to refuse.
Viewed in this light, these medical studies are more than just about tentative scientific findings, because they may point to a somewhat new direction for the entire tea industry. Despite limitations on health claims in marketing, they offer new ways of thinking about the relevance and potential of a population that goes unnoticed far too often.
February 2012
Evidence about health benefits of tea continues to pile up in 2012. The year is barely a couple of months old, yet it has already witnessed several studies and reviews confirming long-held assumptions about the positive effects of tea drinking. The most noteworthy one is probably a Japanese study that found that green tea drinkers have a lower risk of frailty and disability as they grow older. Over 14,000 elderly citizens were followed for 3 years, which is no small feat in itself, and shows just how rigorous research around tea has become. Green tea drinkers were shown to suffer less from functional disabilities in performing everyday tasks like bathing or dressing. Interpreting these results in the context of West’s aging population shows how much potential the beverage may have as a healthy and cost-effective alternative (or supplement) to traditional medication.
But green tea was not the only variety in the spotlight. A study from Australia and a review from the UK lent further credence to the notion that black tea is just as healthy as its green cousin. According to research, black tea was found to lower blood pressure, thereby reducing the risk of heart disease. It may also cut levels of “bad” LDL cholesterol and blood sugar. Again, given that heart disease is one of the major causes of death in industrialized countries, the regular cuppa is starting to look like an increasingly promising and unobtrusive solution to keep your health in check.
From a business point of view, tea manufacturers operate under two long-held beliefs: that the 30-50 year old female is the current primary customer and that conquering the young and hip generation of teens and twentysomethings is the only way to expand the category in the years to come. Both points are certainly valid, but they somewhat fail to reflect the economic and demographic realities of today. That is because the future, at least for the next couple of decades at least, actually belongs an entire population of baby-boomers that is currently entering retirement.
With vast amounts of wealth and legitimate concerns about ageing and health, this target should not be forgotten by tea businesses. Yes, that population may be not as gastronomically sophisticated or as creatively minded as others, yet no manufacturer or retailer can afford to neglect its impact on the bottom line, especially given that tea is so relevant to its health concerns. Indeed, most of the prominent health benefits of tea, such as reducing the incidence of cardiovascular diseases, cancer, Alzheimer’s and obesity, to name but a few, are obviously more relevant to a baby boomer than a college student. Add to that increased health and medical awareness, more free time to enjoy meals (and brew proper tea), as well as the spending power that the elderly possess and you’ve got an offer difficult to refuse.
Viewed in this light, these medical studies are more than just about tentative scientific findings, because they may point to a somewhat new direction for the entire tea industry. Despite limitations on health claims in marketing, they offer new ways of thinking about the relevance and potential of a population that goes unnoticed far too often.
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