They say if you want to get something done give it to someone who is busy. Why? Because it will get done. If they are in motion and are busy then the chances are their wheels are in motion to get it done. I often hear people complain about their work. Regardless of the job they complain.  I see this woman who is an organic fair trade tea farmer within a coop. She has with her wood tools working in the rain and I wonder if her tea “lot” which is about the size of a typical small office is back breaking work or is it back building. The sense of minding your field/work  is inspiring to watch. So here she is in the rain getting it done. Checking her crop, observing the soil and using the tools shes got. This is her responsibility and what she picks she gets paid for in a fair way. Its a healthy exchange. It’s a balance of nature and of course depending on what she yields, but her time and energy are important factors here.

Does she work for herself? I often hear about people wanting to work for themselves. I am not sure there is such a thing. We work for our customers, family, status, coworkers, etc. and what Dr. Csikszentmihal calls that wonderful state of  “flow“. I also observe back in the States how often people wait to put their real efforts and time in when they can have the payoff down the line. We don’t always know when that time comes but it starts with harnessing the moment and proving to yourself what you are capable of achieving. Don’t wait to prove it later. The most successful business people and athletes I know are not competing with others rather they are competing with improving and bettering themselves.  Essentially take what you got, your “lot” so to speak and make it better. If you are given a job find the beauty in the task at hand.

The future great crops that we reap start as early as seeds and need focus, balance effort and attention every step of the way. I look at this woman and am reminded that in this world with these creations of life, it’s not just about the reward but the act of really being present and aware.

Thanks to new data from several studies, the idea that tea leaves could be decaffeinated simply by rinsing prior to brewing is now both outdated and inaccurate. At Art of Tea we are dedicated to providing our customers with accurate information and pride ourselves on being on the leading edge of research.  Here are the facts regarding home decaffeination and caffeine levels in different teas:

To begin with, it’s important to understand that decaf and caffeine-free are not the same thing. Caffeine free means that there was never any caffeine in the product to begin with, while decaf means that caffeine was removed from the product, leaving behind small amounts of residual caffeine.
According to tea experts, the “30-second decaf” theory has been officially debunked.  Noted tea technologist Nigel Melican, founder and managing director of Teacraft, Ltd. says, “You cannot (despite what some notables in the tea industry believe) you just cannot significantly decaffeinate tea by using a 30 second hot water wash (in fact 30 seconds leaves 91 percent of the caffeine in place – and removes a lot of the antioxidants).”

A 1996 study at Auburn University backs Melican up. According to the study, only nine percent of the caffeine was removed during the first 30 seconds of infusion. The researchers also found that it took approximately three minutes to remove 50 percent of the caffeine, about nine minutes of infusion to remove 80 percent, and approximately 15 minutes to remove more than 96 percent.
A 2008 study conducted by Dr. Bruce Branan, Professor of Chemistry at Asbury College, found that a three-minute infusion removes 46-70% of the caffeine from a cup of tea and that it would take a six-minute infusion to remove 80% of the caffeine.
The conclusion to be reached on the “30-second decaf” theory is thus: it doesn’t work. If you want to enjoy a cup of tea that is truly caffeine-free a Tisane (a fusion of different botanicals) or stand alone herb is your best bet. Art of Tea has an entire section dedicated to delicious caffeine-free blends.

Now, on to tackle the caffeine levels of the four major tea families; white, green, oolong, and black.  It’s a popular misconception that both white and green teas have lower caffeine levels than oolong or black teas. The Linus Pauling Institute at Oregon State University conducts micronutrient research for optimum health.  They suggest that the popular belief of low caffeine level in White Tea is misplaced: “Buds and young tea leaves have been found to contain higher levels of caffeine than older leaves, suggesting that the caffeine content of some white teas may be slightly higher than that of green teas.”

In 2008 a study at Asbury College corroborates this finding, concluding that white tea does not have less caffeine than green, oolong, or black teas. Likewise, an article in Food research International, Vol 29, 325-330 (1996), states that, “All teas have roughly similar caffeine contents, and one cannot rely on the belief that green tea has less caffeine, as asserted by many popular claims.” So now we know that the myth that both white and green teas have less caffeine than black or oolong teas is just that: a myth.

White Tea:

Not only is white tea high in antioxidants that protect your body from free radicals that accelerate aging, it also increases collagen in the skin, helping it maintain a supple, youthful glow.

Origins offers a line of Silver Needle White Tea based products called “A Perfect World.” According to the cosmetic company’s website, Chinese emperors of the Song Dynasty enjoyed white tea’s exquisite taste and fragrant, flowery aroma. This magic drink was prized for relieving fatigue, delighting the soul, strengthening the will and enhancing vision. Many claimed it was an important ingredient in the elixir of immortality. Today white tea is used in skin therapy – its antioxidant powers help skin look younger. The line includes facial treatments such as an antioxidant moisturizer and a firming moisture eye treatment as well as body moisturizers and cleansers.

Another skin care line, pūr~lisse (French for pure and smooth) allows “time-tested Chinese beauty rituals to embrace today’s French skin know-how for an inspirational marriage of nature and science.”  The line incorporates Art of Tea’s Organic White Tea, the most sought after white tea, only harvested for a few days each year in the northern district of Fujian, China. Packed with antioxidants, these silvery down-covered leaves have been prized for their medicinal properties for more than 1000 years.  Their pūr~delicate gentle soy milk cleanser and makeup remover is a blend of Soy Milk, Soy Proteins, Oatmeal and White Tea.

Treat yourself and incorporate some white tea into your beauty ritual!

The cold and flu season (both swine and the old school variety) is upon us. While the flu shot is a viable option for preventing infection, there are also simple, everyday, natural methods of avoiding using up your sick days.
Because your mouth/throat is one of the main portals of entry – the other is your nose – Dr. Vinay Goyal, an Intensivist and Thyroid specialist, recommends drinking tea and other warm liquids as much as possible. According to Dr. Goyal, drinking tea washes off proliferating viruses from the throat and into the stomach where they cannot survive.
Green tea is especially effective at preventing the flu thanks to its high catechin percentage, which helps prevent infection and inhibits viruses’ growth and reproduction.
Catechins are flavonoid compounds that appear predominantly in green tea. According to an article in WholeHealthMD.com, green tea has about 27 percent catechins, oolong tea (partially oxidized) has about 23 percent, and black tea (oxidized) clocks in at approximately four percent.
While the flu vaccine protects against that year’s most prevalent flu type, catechins can protect against many different types of the flu virus.
Gargling twice a day with warm salt water is another great, natural way to prevent swine flu. Interestingly enough, a 2006 medical study conducted at the University of Shizuoka in Shizuoka, Japan found that gargling with tea catechin extracts reduced flu infection rates by 87 percent.
The study divided 124 elderly residents into two groups; one gargled three times a day with a solution that contained tea catechin extract, the other with a catechin-free solution. The tea catechin group had a 1.3 percent infection rate while the control group had a 10.0 percent infection rate.
Harness the power of tea! Don’t underestimate these simple, inexpensive, and natural preventative methods – your body will thank you for it.

Researchers have reviewed new findings on the possible health benefits of tea. Now, the caffeine in tea known as theanine is linked to improve human attention and focus.

Dr John Foxe, Ph.D., Professor of Neuro Science, Biology and Psychology at City College of New York has presented results of his experiment in which he made human trials to study the effect of theanine on the alpha brain-wave activity. Theanine is an amino acid which is almost exclusively found in the tea plant. The alpha brain rhythm is known to induce a calmer, yet more alert, state of mind.
During the experiment, the participants are made to drink solutions containing either 250mg theanine or placebo and later their brain activity was monitored using electrophysiological measures. Speaking about the observations during the study Dr. Foxe says, “Our results showed that after having theanine, individuals showed significant improvements in tests for attention and that activity in cortical regions responsible for attention functions was enhanced.”
Having mentioned that theanine is almost exclusively found in the tea plant, it is interesting to note that the studies do have a basis, looking at the fact that variants of tea such as herbal tea and the advantages of tea in terms of being rich in antioxidants are being stressed upon and are being promoted as health drinks across the globe.
Moving further on the research conducted by Dr. Foxe, his new research in the Cognitive Neuropsychology Laboratory at Nathan S. Kline Institute for Psychiatric Research in Orangeburg, NY, additionally proposes that the effect of theanine is far greater in combination with caffeine than the effect that caffeine and theanine have individually. The combination promises higher improvement in attention than that would be induced by either alone. They say that theanine may work synergistically with caffeine to help induce a calmer, relaxed state but also one that allows the mind to concentrate and focus on tasks better. A regular cup of tea contains approximately 20 – 25mg of theanine.
Dr. Foxe concludes, “We have seen that just 20 minutes after consuming theanine, the blood concentrations increase and the brain’s alpha waves are impacted. It lasts about three to four hours, which we have speculated may be why people tend to drink a cup of tea every three-to-four hours during the day.”

In 2008 Professor Lizette Joubert of the Agricultural Research Council and Professor Wentzel Gelderblom of the Medical Research Council, along with two more collaborators published an overview of existing knowledge about the history, cultivation, traditional uses, composition and biological activity of Rooibos and other South African herbal teas.

Here, in a nutshell are the top 10 reasons to enjoy a cup of Organic Fair Trade Rooibos, sans scientific jargon (well, maybe just a little jargon, it helps us sound credible):

1. Rooibos (or Aspalathus linearis) contains a complex mix of many flavonoids, which, contrary to the sound of their name, are not an intergalactic race of alien beings from Star Trek episode 39. These compounds widely found in plants are known to have anti-bacterial, anti-viral, anti-tumor, anti-inflammatory, and antiallergenic effects.

2. Aspalathin, one of the major flavonoids, is often the most active antioxidant in Rooibos, helping scavenge free radicals and protect cells and lipids (fats) against oxidative damage. Of course you could always read a Weight Loss and Happiness Book.

3. Rooibos also contains the rare flavonoid glucoside nothofagin. 10 points and a digital gold star to the one who can research the amazing health properties behind that one.

4. Rooibos does not contain caffeine, which means you get to enjoy your cup of anti-bacterial/viral/tumor/inflammatory/allergy tea without getting the jitters.

5. The major flavonoids in Rooibos demonstrate anti-mutagenic properties that help prevent or slow down cancer. In some studies green (unfermented) Rooibos is a more potent antimutagenic agent, while other studies found that fermented Rooibos has a higher antimutagenic effect.

6. The antioxidants in Rooibos protect the liver against oxidative stress and could have value for liver patients.

7. Studies on Japanese quails have shown that Rooibos protects blood cells and exhibits anti-ageing properties that slow down brain degeneration and prolong fertility – if it works for quails….

8. The bronchodilatory, antispasmodic, and blood pressure lowering effects of Rooibos, and its potential to stimulate the immune system, has been shown in some studies, but needs to be further explored – we’ll do our best to keep you updated on that one.

9. Put your tube of Goldbond on the back burner and brew a cup of Rooibos instead – human studies have shown that taking Rooibos is an effective way to treat several skin conditions. It decreased the incidence of herpes simplex within a few days, helped for itching associated with dermatitis, and reduced skin inflammation and sun sensitivity.

10. Honestly, it’s just fun to say.

A few months back the Tea Council of USA awarded 26 year old Los Angeles based film student John Ford $20,000 for this fun video on the health benefits of tea. Out of  700 student entries that’s quite a feat!  Click here to read about it or check out the video. Congrats John!

Spring is right around the corner – at least that’s what the morning talk shows and colorful window displays would have you believe.  The sad reality is that most of the country is still enjoying temperatures in the 30’s, and if you live in Boston like I do, you’re still being subjected to “wintry mixes,” which is the weatherman’s poetic way of saying it will rain/sleet/snow and then rain again, all within a two-hour time period.

There is hope. As the winter wraps up (fingers crossed) both our bodies and our minds could use a good, healthy detox. Epicurious.com offers a wide variety of tea-based recipes that will help us all get our healthy on.

I thought I’d try Brian Preston-Campbell’s recipe for “Liquid Iron,” from his book, Cool Waters: 50 Refreshing, Healthy Homemade Thirst-Quenchers

I have to admit, I was a little intimidated by the name of the drink, but when I learned that cooking leafy green vegetables drains them of the powerhouse combo of iron and calcium, I was sold.  I prefer to enjoy my nutrients in their pure, unadulterated form – no wimpy greens for me, no sir.

The description of the beverage was equally appealing. Brian ensured me that the preparation of the drink would impart “an earthy green flavor that you will surely enjoy.”
Cheers to that.

The list of ingredients was simple (and a bit reminiscent of one of my favorite snacks, Veggie Booty) :

* 2 stalks red Swiss chard, chopped
* 1/4 cup chopped spinach leaves
* 1/4 cup chopped purple kale
* 1 teaspoon loose sencha green tea leaves
* 6 cups still water

I picked up the ingredients on my last trip to the grocery store, carrying them home in my eco-friendly reusable shopping bags while tromping home through a charming wintry mix.

Once home I followed the directions; blending the chard, spinach, kale, and tea leaves with one cup of the water.  Easy enough.  The result was visually disconcerting but looked very, very healthy. I strained the mixture to extract the juice, added the remaining five cups of water, and poured my beverage into a large wine glass over ice (never underestimate presentation – if I had a cocktail umbrella I would have added it too.)

I cautiously took my first sip and found the “earthy green flavor” to be pleasant and subdued.  Maybe it was all in my head but with each subsequent sip I found myself feeling stronger and healthier.  Now if I could just do something about this weather.

Meet Melissa Fielding, Spa Consultant at Creative Spa Concepts.  Melissa works on various spa projects throughout the world.  When she started in the spa industry tea became a small passion of hers.  We spent some time with Melissa getting her advice and feedback on integrating tea with spa programs.

Q: How did you get involved with the spa industry?

A: “My background is mainly in food and beverage.  When I entered into the spa world I noticed that a lot of spas were forgetting to include the food and beverage area as part of the concept and experience.  Tea is an easy affordable way to enhance the area.”

Q: So Melissa what are your top health tips with tea you recommend to your clients Condé Nast spas?
A:Here are my 5 detox and health tips
1.)     Tea is a great source of antioxidants
2.)     Tea is a wonderful appetite appeaser
3.)    The caffeine in tea is much healthier then the caffeine found in other beverages
4.)    Tea can help calm the mind and body after a stressful day
5.)    Tea is not only healthy when you drink it but also has benefits when used in face creams, body lotions, scrubs and wraps.

Q: Discuss the making of their custom Qua Tea Blend at Qua Bath and Spa Caesars Palace Bath.
A: When I was working as the Spa manager at Qua Baths and Spa, Art of Tea and I worked closely together to create the perfect signature blend.  We took all aspects of the spa into consideration, the concept of the spa, the size, the guest experience, the menu of services and the space available.  After looking at all of those aspects, Steve Schwartz, CEO of Art of Tea and I talked about what I wanted the signature blend to taste like. It was important to me that the tea could be served hot or cold and the flavor was so good that it would leave an impression with the guest.  Steve then sent various samples to us and I did tasting with myself and my management team.  I had everyone rate each tea based on look of the loose leaf, smell of the liquor and dry leaf, and most importantly the taste.  After I received the results I went back to Steve and we took the best of all blends to and created the Qua Signature Blend.

Q: What are your core concepts that you would recommend to people wanting to get into or more out of the spa and health industry?

A: As a global spa consultant I believe that serving tea in a spa is a must.  I believe that spa is a sensory experience and you must entice all 5 of your guests’ senses.  Tea is the perfect way to reach your guests sense of taste and smell.  A properly executed tea program can help you stand out in a unique way among the hundreds of spas.  Don’t be afraid to try something completely new and interesting with your tea program.  Have fun with the program and your guests will too.

Here is a great little recipe we adapted from Epicurious.com
Ingredients:
•    3 cups of water
•    2 1/2 tablespoons fine-quality Green Kukicha
•    3/4 cup plus 2 tablespoons sugar or 1 cup of Agave Syrup
Preperation:
In a small saucepan bring water to a boil. Add kukicha and remove pan from heat. Cover pan and steep tea 5 minutes. Add sugar or agave, stirring until dissolved, and strain tea through a fine sieve into a bowl. Chill tea, covered, until cold and freeze in an ice-cream maker. Sorbet may be made 1 week ahead.
Notes:
Yield: Makes about 3 cups

Can be prepared in 45 minutes or less but requires additional unattended time.

Share your feedback on making this recipe.