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Friday, September 27, 2013

Experience Report: Flu

In directionally rotating cold, runny nose and even the beginnings of a flu or flu-like infections is recommended green tea, specifically here especially the variety Sencha, infuse with 100 instead of the usual 60 degree water, and to draw two minutes.
Eva K. from B. wrote to me effect of green tea:
"I was already troubled when waking from abdominal pain, dizziness and weakness and could feel my immune system was becoming weaker.
For me these are usually unmistakable signs that the flu or a stomach virus looming, which would probably put me out of action for at least a week.
I started the internet for home remedies to seek against flu virus and was not much but satisfying. Then I remembered the some page and remember that was described here, when you could with what effect what drink green tea. And exactly that number of degrees had to have the water in which application you should drink green tea which kind and how often it was recommended on the day.
I read across the page very nicely decorated. Came to reach an excellent overview of the different varieties of green and white tea and its applications, the combat of diseases to lose weight with green tea and finally came across the crucial clue.
In directionally rotating cold, runny nose and even the beginnings of a flu or flu-like infections is recommended green tea, specifically here especially the variety Sencha, infuse with 100 instead of the usual 60 degree water, and to draw two minutes. The tea then acts probably stronger antibacterial and antiviral and is one of the few resources that can be effectively used against an approaching flu virus. Go to the doctor so my experience helps a little, as they can help with antibiotics only for bacterial causes.
After I had two days twice 0.5l green sencha brewed with 100 degree and drunk, I was already much stronger after three days almost healthy. The green tea had thus saved me the week usually need to again be on the legs.
For me, the side GREEN TEA has since become one of my favorite pages look for the effects and applications of green tea. "

Wednesday, September 25, 2013

Green Tea Studies

Green tea studies: a variety of worldwide clinical studies points to the positive effects of green tea for the prevention of diseases such as cancer and cardiovascular disease.

Effect of Green Tea

About the high health effects of green tea exist historically been for thousands of years knowledge and lore, see the history of green tea . Originally drank the green tea mainly because of the growing-making and stimulating effect, but also because of its numerous other effects. Only later joined the special taste and be ausprägende tea culture and refinement as well as the social significance in the foreground.

Clinical studies on green tea

Clinical studies have been conducted on the effect of green tea in Japan, especially since the 70s. This is in view of the cultural and economic significance and the extremely high consumption of no particular surprise.In the last 10-20 years, clinical studies in the U.S., China and Europe and many other countries are now also grown and made ​​in large numbers. Overall, the number of scientific studies on the tea plant Camellia sinensis, or the effects of green tea is likely to several thousand have grown. So that the green tea may be one of the most studied medicinal plants worldwide and yet I am of the opinion that so far only a fraction of the complex active ingredients and contexts has been identified. In view of so many of this positive study results, it is very surprising to me that the tea plant is not much more targeted and used in numerous diseases with healing. An even stronger remedy would be the green tea for health prevention (prevention).

Studies on the catechin EGCG 

The research seems to focus mainly on the effect of catechins, especially the EGCG (epigallocatechin-3-gallate), which make headlines around since the 80s in recent years. EGCG is also often called the "main ingredient" of green tea called, what I consider, however, jumped as much too short. Focusing on the ECGC should not be modified because the catechin substances can be extracted as green tea extract and market them as dietary supplements and in many studies showed very positive effects in various diseases and in prevention. But unfolds the green (steamed) tea in my view his greatest health effect in the interaction of all the ingredients and preparation at optimal and high quality. Only in this interaction, the so-valuable catechins to their full advantage. In summary it can be said that the experimental and epidemiologic data strongly indicate a positive effect of green tea for the prevention of cancer and cardiovascular disease. In addition to the polyphenols (catechins), other green tea components exert a salutary effect, which is why the whole system "Green Tea" is preferable to the individual ingredients. "(Dr, Matthias H. Kreuter and Dr. Marco I. Netsch - Alpinia Landanum Institute of Phytopharmaceutical Sciences AG, CH - in Peter Oppliger, Green Tea, AT Verlag, 2010, pp. 79). 
Appear so frequently press articles about new studies on the effect of green tea, while these studies are actually "only" the isolated action of individual catechins tried. I think this is partly misleading and is reminiscent of similar issues in the study of other popular mono-substances, such as vitamin C and coenzyme Q10, whose isolated and taking action is not without controversy today. Furthermore, in most studies that are available to me on the subject, little or no information on the exact composition of green tea, or better production and Aufbrauen or use of green tea extract given. At what temperature and in which process the tea or extract is produced? Was steamed or roasted green tea used for? What is the quality and what type of tea or tea plant which has been used in the investigation? Of these questions are crucial for the heal generic quality of green tea.
But I do not want to make with these embodiments, the positive effect of catechins in question. Quite the contrary. From my perspective, they actually provide an important pillar of the ingredients of green tea from a health perspective dar. also obtained as the extract, they have in powder form or as capsules absolutely justified and their place in the food supplement. In concentrated and high-dose form, they have excellent properties to prevent certain health problems, or to promote their healing.

Funding of scientific studies

A basic problem in the financing of studies on green tea provides, according to scientists at an international conference on "Tea and Health" of the Max Delbrück Center for Molecular Medicine (MDC) Berlin-Buch in October 2011, the relatively low interest of pharmaceutical industry dar. addition, no public funding for first pilot studies would usually be available. Despite this difficult situation, numerous studies because of the great scientific interest worldwide further carried out, including in Germany. For example, the team of Professor Erich Wanker (MDC) in 2006 had demonstrated positive effects of EGCG in Huntington's disease and Parkinson's and Alzheimer's in 2008 (effect on protein misfolding processes). Currently, investigations are ongoing in several degenerative diseases.

Sunday, September 22, 2013

Green Tea with Milk, Sugar and Honey?

Green tea is pure or with additions of equally healthy? Milk, sugar, sweeteners and honey inhibit the major polyphenols / catechins in green tea, vitamin C may even improve the bioavailability.

Drink pure green tea

In the 7th Century AD writes the "father of green tea" Lu Yu in the first book about the history of the Cha Ching green tea that green tea without additions (honey, flavors, etc.) should always be drunk pure. This had not only aesthetic or taste reasons, but was the health effect due. And so it is mostly held today in China and Japan.

It is questionable why a green tea should be at all, mixed with ingredients such as lemon, sugar, honey or milk. If the goal is to be the flavor improvement, then the connoisseurs of high-quality green tea, theproperly prepared and was pulled with the right water, its little excited. Such tea tastes neither too bitter nor too "thin" to him and also has no fishy taste to some rumored. On the contrary, he has a variety of extremely fine and rich flavors, so that he would lose with every ingredient to its high quality and depth. That being said, it is important to understand the interactions of possible additions to the active ingredients of green tea, and to understand that he only unfolds its full effect on health in pure form. 

Milk in green tea

By the addition of milk in green tea is clearly inadvisable. The same goes for drinking milk or eating dairy products in the near time interval to the green tea. Caseins in milk decrease the concentration of catechins as major (EC, EGC, ECG, EGCG) in the prepared tea water. This was also supported by a study by cardiologists of the Berlin Charité (Prof. Verena Stangl) in 2006 found that was published in the European Heart Journal (2007, 28, pp. 219-223): "In the present study, we found a Particular, selective decrease in the Concentrations of a number of catechins after Centrifugation of freshly brewed tea with milk Compared with tea without milk, Which Suggests complex formation between catechins and milk proteins ".
It is therefore in my view recommended milk at least 10-20 minutes before and after omitting the enjoyment of tea.

Sugar, honey and sweet substances in green tea

On the harmful effects of sugar, but also of sweeteners in the diet has been reported much in the literature (metabolism, intestinal mucosa, immune system, tooth decay). For this reason alone, the addition of sweet substances in green tea is not recommended. But more importantly, there is the problem that, according to my kinesiology testing, sugar and sweeteners, including honey, the effect of polyphenols in green tea significantly reduced and in some cases even completely cancels. Green tea should therefore always be drunk without such additions.

Thursday, September 19, 2013

Strainer for Prepartion of Green Tea

For the preparation of green tea a stainless steel tea strainer with proper Maschigkeit and 2 handles is ideal. Alternatively Kyusus offer an integrated strainer.

Green tea can be drawn correctly

The correct preparation of green tea plays a very important role in the taste and health benefits. Green tea should be used only for exactly the recommended steeping time in contact with the water. Thereafter, it is recommended to quickly pour the water into the teacups. The leaves may not be in the water, you want to, that the second infusion manage. Furthermore, also applies that the tea while dragging have as much space and can move in water should.  

The built-in strainer in the kyusu 

Traditionally, Japanese teapots made ​​of clay, called kyusu , meet all these requirements and have been designed specifically for the green tea. They offer tea enough room to breathe and have an integrated medium-fine strainer at Kannenausguß. This allows the tea to be poured directly and without delay from the pot into the cup. The leaves can then, without water, remain on the next infusion in the kyusu.Kyusus are particularly beautiful, practical, and the material can taste the sound of Japanese tea connoisseurs even finer and more harmonious.

The ideal tea strainer from a health perspective 

From a health perspective, it is ideal if the tea leaves give off as many small particles suspended in the water. At the same medium and larger particles should be filtered according to the time drawing from the water. All this is best achieved with a screen that can rotate in the water and that has the proper pore size. After some searching on the market, we have to find a stainless steel screen that has the right Maschigkeit. In addition, it has two handles so that it can be easily placed on the vessel, or, ideally, to a transparent glass. Such a strainer may be short at the beginning and then in the last 45 seconds of the infusion with loose short jerk of the wrist up and down "beaten", so that a maximum number of healthy small suspended particles found in the water. It should be slightly elongated and thus reach deep enough into the vessel. At the same time it must provide sufficient volume so that the leaves can swim freely. The stainless steel material is recommended because it is energetically somewhat neutral and can be cleaned in the dishwasher.
Paper filters are way too closely and is therefore not recommended in general.

Monday, September 16, 2013

Japanese Teapot - Kyusu

A kyusu is the traditional Japanese teapot for preparation of green tea. It exists as a side handle can (yokode kyusu), with handle or with handle.

Japanese teapot made of clay - kyusu

The kyusu (Japanese:急须for earthen teapot) is the traditional Japanese  and specially teapot for green tea designed for this preparation. It is usually made ​​from clay for a volume of 150 to 400 ml, and often comes from the Tokoname region. Kyusus exist in three variants:
  • Side handle pitchers:  yokode kyusu  (横手急须)
  • with rear grip:  ushirode kyusu  (后手急须)
  • with handle:  uwade kyusu  (上手急须).
Noble Kyusus be from natural clay , manufactured, which is particularly rich in certain minerals and are usually handmade. This Kyusus have for the most beneficial properties of tea flavor . Tea connoisseurs for the purchase of a "real" kyusu, which also becomes more beautiful over time is worth.Unfortunately, almost 99% of teapots made ​​of cheap, artificially mixed audio are now produced, which provide flavorful no advantage.

History of the pot side handle

The development of the side handle cans for tea infusion was already Ending the Song Dynasty (960-1279 AD). Held in China. For the preparation of powdered a particular teapot was used with a side handle.Interestingly, these side handle cans are used for the preparation of medicinal herbs in China today. The Chinese model has been clearly adapted over time in the Japanese tea culture and developed. So finally emerged from the Yi Xing Teapot (Cha Hu, 茶壶) and the so-called 汤 瓶 today kyusu (急 须). The side handle is mounted on most teapots at an angle of 90 degrees, but is manufactured individually according to different designer.

Built-in strainer

A special feature is a kyusu its integrated filter. The filter size is specifically designed for green tea. If too coarse pores not only small but also large floating and small leaf parts would arrive when poured into the teacup. If the pores are too small to get a little flavor and too little substance in the form of suspended particles in the healthy teacup. In addition, the screen can be easily clogged when pouring.

Especially suitable for multiple infusions

Another special feature is its large opening at the top that allows the infused tea light and easy to dispose of. However, the striking feature at first glance is a kyusu her side handle. This has several advantages over a conventional Henkel. First, the tea leaves much easier artful and controlled pour into cups and without the mess. On the other side of the handle is easier on the wrist while pouring. Even with very heavy cans. A kyusu is especially important for friends of the traditional preparation with multiple infusions, so almost a must.

Correct pouring with kyusu

When pouring from the kyusu in several teacups should be noted that the tea is poured into different rounds. This means that initially all the cups are filled only a small part but same steady pace. Without interruption then it continues with the pouring in reverse order and refilled about an equal amount in all cups. Yet another round again in alternate order and the total amount of content Kyusus should be in the cups. In the kyusu no more water should be available now. Subject the tea leaves for a few more time in the water, no further infusion would be more successful. The uniform pouring in several steps to ensure a similar composition as the tea cups in all. For example, between the first and fifth cup from a kyusu time flies when you pour in the tea moves on and changes its composition. 

Nature and quality of the sound affect the taste 

The Japanese tea connoisseurs quickly realized that the quality and type of clay exert an important influence on the taste of green tea prepared in the Tonkanne. The highly mineralized material chemically reacts with the minerals of the water taken for the preparation. Each key leg holds different amounts of iron, zinc, copper, chromium, manganese, etc. But not only the composition of the different keys, but also the processing method of the sound each lead to a different composition of the ingredients and thus to a different flavor influence. For example, including black clay holds much manganese, but the only emerges through the burning of oxygen supply. A particularly important factor is the amount of iron, the firing temperature and the degree of saturation with oxygen. One speaks of the activation of the iron. So also look the same clay pots can have different effects. But most Tonkannen (99% estimated) today are produced from artificially mixed sound, the taste in any way come close to Kyusus of artisanal distilleries use natural sound. Natural tone has a significantly greater porosity (almost twice as high melting point of the natural iron) and a particular crystal structure. Particularly good distilleries create from a wide variety of tones to Kyusus true works of art that are very conducive to the taste of green tea. Are particularly famous master of this particular production forms Banko Yaki, Tokoname Yaki Yaki and Mumyoi. 

The production of natural clay

(; City in the southwest of Gifu Pref, Chubu region 大 垣) under the name onco Yaki (温故 焼) produced the first Kyusus from the green tea so important for the preparation material of clay were in Japan in 1859 in Ogaki. Yaki (焼) is Japanese for burning. They were first made in Japan using a potter's wheel, but the basics of the quality and characteristics of the keys come from China. High quality red clay has even been used in China for its mineral content to stop bleeding.To date, the Kyusus are produced in the same traditional way. Particularly good qualities are still made by hand. It quickly established themselves four important centers of production of teapots made of clay, namely along in the middle of Japan running along tectonic lines JMTL and ISTL in their surroundings clay is found in particularly high mineral composition:
  • Banko Yaki (万古焼, Mie Prefecture): purple clay (yellow in the original form), high firing temperature and unsaturated fire lead to the activation of the iron content, great material surface (porous), the tea is much milder and gentler, the scent is slightly reduced and the taste richer and lasting. Especially suitable for mild teas. Highest quality and most respected in Japan.
  • Onco (温故焼, Gifu)
  • Tokoname Yaki (常滑焼, Aichi Prefecture),
  • Mumyoi Yaki (无名异焼, Niigata Prefecture): strong mineral- red clay (the more iron the redder), mixed with one part yellow tone for the sake of flexibility. The clay, after firing hardened in a special procedure by pressing by hand (Namamigaki). The tea flavor is extremely soft and creamy texture. Another by a special firing process loses the sound of iron and isblack . Black clay teapots produce a somewhat nobler taste than red clay.