TheBook Daily Tea Wellness Tea 101 e

7/25/2019 TheBook Daily Tea Wellness Tea 101 e

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Weather the Winter Season

with Healing Teas, Ayurveda,

Yoga and Steeped Spa

Treatments


2/21

Your Own Personal Firewallfor Cold and Flu Season .............................18-21

Make Mine Spicy! .........................................22-23e Secret is Revealed:Grind Your Own

Submerge Yourself in the Tea Cultureof Ureshino, Japan .....................................24-29

Tea & Healingin New Orleans ..........................................30-33Bodhisattva Tea Spa

A Beautiful Connection ................................34-38

Tea & Yoga

An Ancient Health Brew ...................................2-3e Wonders of Tea

e Science of Life ............................................4-7

e Teas that Bind ..........................................8-11Cultivating Nourishing Traditions

with Your Children

Dr. Andrew Weiland his Passion for Tea ...............................12-13

Heart Health in a Tea Cup ............................14-17

e Cardiovascular Benefits of Teas


3/21

PICK UP ALMOST ANYhealth-oriented magazine today and

youll likely find an article about the

health benefits of tea. People around

the globe are embracing this beverage

along with the scientific research that supports its

impressive health claims.

While many things may be called tea, theterm actually applies specifically to the Camellia

sinensisplant which has over 180 varieties. This

evergreen shrub was believed to be discovered

during the Shang Dynasty during the second

millennium BC in the region of the Yellow River

that has come to be known as the Cradle of

Chinese Civilization. This was a time of important

discoveries and tea was valued for its significant

medicinal properties. Isnt it remarkable that to-

day, in the 21st century, were finally confirming

the healthful properties of tea that the ancients

already knew?

The two varieties that most of us are familiar

with is the one from China, Camellia sinensis var.

sinensis,with small leaves and yellow-white flow-

ers which is traditionally used to produce green

the wonders of tea

by Michelle Rabin

An Ancient Health

and white teas and some black teas; and Camellia sinensis var. assamica

from India which is traditionally larger leafed and used in the production

of many black teas. Different processing of the leaves after harvest produce

many well known types of tea such as par tially oxidized oolongs and fer-

mented pu-erhs.

The term herbal tea refers to a beverage that is decocted or infused

in hot water from herbs or any plant material such as flowers, fruits, roots

or twigs. This may include rooibos, chamomile or honeybush, for example.The Europeans refer to this class of infusions as tisanes. The health benefits

considered in this article will focus on the ones derived from true Camellia

sinensisteas.

The Camellia sinensisplant contains powerful antioxidants which neu-

tralize free radicals that damage the bodys cells. Polyphenols are the pow-

erhouse in tea that not only impact the taste of the drink through tannins,

but also deliver important antioxidants, a class of flavonoid called catechins

that include the much-discussed EGCG (Epigallocatechin gallate-3). EGCG

neutralizes chemical reactions that lead to cell damage and subsequent

disease. Tea is in fact the greatest contributor of flavonoids in the American

diet.

Fueled by a desire to bring together scientists from around the world,

using respected research methodology and collaboration to investigate this

amazing plant and its potential health benefits, the International Scientific

Symposium on Tea and Human Health was born. The fifth symposium, held

in September 2012, identified five key areas of ongoing research at major

universities across the country and around the globe.

Tea and Heart HealthUpon review of hundreds of studies focusing on tea and

the cardiovascular system, it appears that tea may play a

supportive role in heart health by improving arterial func-

tion and blood pressure and therefore is associated with

a reduced risk of stroke and heart disease. This is great

news for anyone diagnosed with hypertension as researchhas documented that drinking a cup of tea after eating a

high fat meal shows reductions in both systolic and dia-

stolic blood pressure.

Impact of Tea on Functional Measures of Cardiovascular

Health,Claudio Ferri, MD University of LAquila , Division

of Internal Medicine, Hypertension and Cardiovascular

Prevention Unit Rome, Italy

Tea Consumption and Risk of Cardiovascular Disease,

Lenore Arab, PhD David Geffen School of Medicine at

UCLA Los Angeles, CA

Brew

www.thedailytea.com

Tea and Obesity/ Body WeightThis is the first time in recorded history that children born today

are not expected to exceed the life expectancy of their parents.

Obesity has become the biggest health concern in the U.S. as it

threatens our youngest citizens and contributes to this disturbing

decline in longevity.

Beverages account for approximately 20% of total calories con-

sumed in the typical American diet. As tea is calo-

rie-free and counts toward our recommended

daily consumption of fluids to maintain

adequate hydration, its easy to see

how tea can be a game changer.

Shifting away from high sugar

beverages in favor of tea can

have a profound effect on

everyones health. In addition, the

mild level of caffeine and active tea

catechins add to the opportunity to

maintain a healthy body weight as well

as promoting weight loss.

Several studies have evaluated the

potential role of green tea catechins and caffeine on obesity preven-

tion. It has been shown that green tea can increase energy expenditure by

4-5% and fat oxidation by 10-16 percent. A daily increase in thermogenesis

of approximately 95 calories can eventually lead to substantial weight loss,

according to a study by Hursel, Viechtbauer and Dulloo. Add to that the

reduction of calories that substituting tea with soft drinks will produce and

youre looking at substantial potential weight loss.

Hursel R, Viechtbauer W, Dulloo AG et al. The effects of catechin rich teas

and caffeine on energy expenditure and fat oxidation: a meta-analysis.

Obes Rev. 2011 Jul;12(7):e573-81.

Tea and Bone HealthOsteoporosis is responsible for millions of fractures a year. For the elderly

population, this reduces mobility; the loss of independence inevitably

reduces the quality of life for countless seniors. Research suggests that fla-

vanols, the subclass of flavonoids that contain catechins, in green tea help

to reduce inflammation by promoting antioxidant protection. Inflammation

is believed to be the culprit in many common, chronic conditions. Evidence

supports bone building benefits as well, both by improving the formation

of new bone but also in decreasing the degradation of existing bone.

Tea and Bone Health: Steps Forward in Translational Nutrition,Chwan-

Li (Leslie) Shen, PhD, CCRP Texas Tech University Health Sciences CenterLubbock, TX

CancerAs cancer rates continue to climb, its encouraging to review clinical stud-

ies regarding the impact of tea on cancer. Studies suggest that the daily

consumption of 3 - 5 cups of green tea could potentially prevent numerous

types of cancer from developing. In addition, research indicates that green

tea may play a role in a reduced rate of recurrences of certain cancers.

Role for Tea in Chemoprevention: Observational Evidence,Jian-Min

Yuan, MD, PhD University of Pittsburgh Cancer Institute Pittsburgh, PA

Cognitive EnhancementsTea has historically been associated with cogni-

tive benefits such as mental clarity and concen-

tration. Centuries ago, early monks drank tea to

aide in their meditation practice by reducing the

likelihood of falling asleep. Recent scientific find-

ings attribute these benefits to caffeine and L-the-

anine, two constituents of green tea. With the

aging of the largest segment of the population,

baby-boomers, it will be interesting to see what

role tea plays in preventing cognitive decline and

Alzheimers disease.

Effects of Tea on Cognitive Performance,

Suzanne Einother, MSc Unilever R&D Vlaardingen

The Netherlands

I think Symposium chair, Dr. Jeffrey Blum-

berg of Tufts University, said it best when he con-

cluded, There is now an overwhelming body of

research around the world indicating that drink-

ing tea can enhance human health....The many

bioactive compounds in tea appear to impact

virtually every cell in the body to help improve

health outcomes, which is why the consensus

emerging from this symposium is that drinking at

least a cup of green, black, white or oolong tea a

day can contribute significantly to the promotion

of public health.

For more information visit: http://www.tea.ca/

wp-content/uploads/2013/10/Fifth_Internation-

al_Scientific_Symposium_Program_FINAL.pdf

3www.thedailytea.com


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the science of life

by Jerome Holmes Jr.

and Yolanda Cosme-Holmes

www.thedailytea.com

Embracing

AyurvedaY

OU MAY HAVE HEARD THE WORDAyurveda once or twice lately, whether it was on a health

and wellness show, a trendy TV reality show or maybe in

your favorite yoga class. It just seems to be a popular holistic

health treatment these days, whether used for serious health

conditions or just for relaxation as a spa treatment.

Years ago we stumbled upon Ayurveda while looking for a modality

to help with our recovery from a major accident. We tried it, noticing that

some of the same principles that are used in the Eating Right for Your

Blood Type protocol may be derived from Ayurveda. Although slow and

steady, we have achieved great results with Ayurveda and we are now liv-

ing a happy, healthier life.

For those that havent heard of Ayurveda, we recommend you try it

or at least research it.

In the meantime we will help you with our assessment of what is

Ayurveda.

Well, Ayurveda (Ayur means Life, Veda means Science) its one of the

oldest healing systems known, A Hindu system of medicine it is a natu-

ropathic modality given to us by the Vedic cultures of India some 3000 to

5000 years ago. Most modern day western medicine practices are derived

from Ayurveda.

Ayurveda is based on eight principles of practice:

1. General Medicine

2. Pediatrics

3. Gynecology

4. Obstetrics

5. Geriatrics and Rejuvenation

6. Poisons, Ghosts and Planets

7. Ear, Nose, Throat, Eye and Head

8. Surgery

Being a holistic practice, the goal of Ayurve-

da is treating the person as whole, mind, body

and spirit using nutrition, herbs, yoga and specif-

ic treatments known as Panchakarma. Ayurveda

believes in the importance of balancing the spiri-tual physical and emotional needs of a person to

create a well-balanced body and creating a sense

of higher self-awareness. Most of this done by

incorporating yoga and meditation.

The treatments of Ayurveda are under

the category of Panchakarma (panch means

five, karma means action) is a 5 step treatment

system of detoxification based on a persons

Prakriti (constitution or Dosha). Panchakarma is



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used as spa treatments in American

and European spa. But true Panchakar-

ma healing practices are used to treat

ailments and detox the body to rid it of

disease. The type of treatment needed is

determined by a persons Dosha, What

exactly is a Dosha you may ask, well the

Dosha is the persons body type based

on a series of questions along with a

physical examinations and characteristic

personality test.

There are a combination of three

Dosha - Vata, Pitta and Kapha. A person

can be a particular Dosha, a combina-

tion of Doshas or tri-Dosha. For instance

Jerome is Kapha-Vata and Yolanda is

Pitta-Kapha Dosha.

The Doshas are based on the

elements body type and each has their

own attributes.

For instance - the Vata Dosha con-

trols your bodys movements, the Pitta

Dosha controls your bodys metabolism

and the Kapha Dosha controls your

bodys structure.

Vata (Air and Ether) favors warm, cooked foods and hot

beverages. Soft and oily foods, such as

pasta, cooked cereals and soups should

be favored over dry and crunchy foods.

Raw vegetables should be avoided, ex-

cept in small amounts. Avoid cold drinks

and frozen desserts such as: ice cream,

popsicles, frozen yogurt, etc. This person

usually has a light build to the body.

Pitta (Fire and Water) favors juicy, cooling foods with high

water content while avoiding hot spices

alcohol, vinegar, fried foods, tomatoes,

yogurt and cheese. Foods should be

fresh and organic, if possible. Avoid left-

overs, packaged, canned or bottled foods,

processed foods, preservatives, artificial

ingredients and salty foods. This person

usually has a medium build to the body.

Kapha (Earth and Water) - favors

warm foods and hot beverages. Eat

a minimum of oil and fat. Avoid cold

drinks, cold food, and frozen desserts,

such as: ice cream, popsicles, frozen

yogurt, etc. Avoid leftovers, canned,

bottled, or packaged foods, frozen foods,

processed foods, rich, creamy foods,

sweets, salty foods and alcohol. This

person usually has a large solid powerful

build to the body.

Once a persons Dosha is deter-

mined, they are well on the way to a

whole lifestyle change for the better.

Body by design based on your body

type. It is important in Ayurveda to fol-

low a daily routine.

The Five steps treatments of Pancha-

karma are:

Snehana the preparationand oleation of the body internally and

externally.

Virechana is the purging ofthe body internally, this is done using

oils and herbs made into teas to be used

as laxatives.

Swedana steam treatmentsused with herbs and teas in a sweat tent

to open pores and induce detoxing.

www.thedailytea.com

Basti is an oil or tea herbenema used for internal cleansing and

detoxification.

Nasya this therapy uses oilto cleanse the nasal passages through

inhalation similar to a neti pot.

Yoga is a common practice in

Ayurveda and drinking tea is considered

by some yoga.

The main practice in Ayurveda is

the use of herbal teas as salves, paste

or medicine. Ayurvedic teas are used to

invigorate, soothe, stimulate, calm, reju-

venate, cleanse or support.

All Ayurvedic teas tend to be herbal

blends to improve health. Sometimes,

black and green teas are added for

energizing properties. Some of the most

common ingredients used in Ayurvedic

teas are tulsi, cardamom, cloves, ginger,cinnamon, fennel, roses, black pepper,

cumin, coriander and licorice.

These ingredients can be used in

a multitude of combinations based on

Dosha.

Most Vata teas are going to be relaxing.

Most Pitta teas are going to be soothing

and cooling.

Most Kapha teas are going to be ener-

gizing and for weight loss.

We have included our favorite

Ayurvedic blends of tea and of their uses.

Common Cold, Head andChest Cold For a common coldwith dampness (runny nose and conges-

tion) or a head and chest cold a blend

of holy basil (tulsi), licorice and marsh-

mallow flowers, orris root, hyssop and

Malabar nut helps support the respirato-

ry system and balance the dampness in

the body.

Sore throat, Fever andCough A tea of tulsi, rooibos, aslice of fresh ginger and raw honey will

help soothe the sore throat and has anal-

gesic properties to rid the body of bacte-

ria, this tea is great for cell rejuvenation

and alkalizing the body.

Diet and Detox A tea ofcumin coriander and fennel when used is

a digestive tonic that detoxifies the body

and diuretic properties. This tea alkalizes

the body and aids in weight loss. For

avid tea lovers rooibos or green tea can

be added to boost weight loss properties.

We have also included a list of

common Ayurvedic teas based on ones

Dosha.

Vata Tea Calming and slightlywarming this tea includes the following

ingredients, chamomile, saffron, lico-

rice, ginger root, fennel seeds, rosebuds,

spearmint, rosehips, lemon grass, tulsi

(holy basil) and orange peels.

Pitta Tea Blood cleansing &cooling this tea includes, chrysanthe-

mum, saffron, marigolds, green carda-

mom, hibiscus, peppermint, sarsaparilla,

raspberry leaves and tulsi.

Kapha Tea Stimulating andheating this tea includes ginger root,

saffron, black pepper, licorice root, clove,

green cardamom, fennel, cinnamon, saf-

flowers, peppermint, licorice and tulsi.

Ayurvedic teas can have many

health benefits as well as be enjoyed

leisurely. Our favorite is Masala Chai, in

the western world we enjoy its soothing

creamy flavor, but in the east, it is used

to help with ailments such as digestive

stomach issues and inflammation with its

warming properties.

If you have ever thought about seek-

ing help from an Ayurvedic practitioner,

we would recommend connecting with

someone in your area that has proven re-

sults based on reviews and certifications.

Keep in mind Ayurveda is not regulated

in the United States, so use of reviews

are very important.

Remember you must follow the pro-

tocol and be ready for a lifestyle change

for the better.

Research your practitioner, ask

questions, and consult your physician

before taking any herbs if you are on

western medication.



6/21

www.thedailytea.com

Teatime with My ChildrenFamily teatime is when we create a setting

for conversation and relaxation. We behave

with respect and courtesy. We listen. We pay

attention to the small details. In so doing,

everyone who joins us at the table feels

important. It is one way that we honor our

children and teach them how to honor and

respect others.

Babette Donaldson, The Soul & Spirit of Tea

The Teas

That BindCultivating NourishingTraditions with Your Childrenpresented by SerendipiTea



7/21

Everyone seems to have child-

hood memories of sharing tea.

The sound of the kettle hissing,

baking cinnamon buns with mother;

a flush of anticipation before sitting

down to high tea with grandma and her

fanciest dishes; the teddy bear tea party

that marked the first day of spring. As

the second-most consumed beverage in

the world, behind water, its no wonder

that tea and tea rituals have been an im-

portant element of childhood experience

for so many, linking one generation to

the next.

Cultural and family traditions weave

tea into our lives in countless ways. For

some, tea time is a comforting daily

ritual- the clanking of cups and sau-

cers in the kitchen is the call to gatheraround the table and share the tales of

the day. For others tea is more formal;

the delicate dishes, careful preparation

and attentiveness elevate the experience

to an event. Even children create tea sto-

ries, urging us to become Mrs. Nesbitt,

sample a cookie, take a sip from wobbly

china cups overflowing with tea water.

It seems that somehow these tea leaves,

steeped and sipped, infuse our lives with

all sorts of meaning.

Looking back on my own chaot-

ic childhood in which tea was mostly

absent, I remember feeling envious of

children who had special occasions with

the adults in their lives. I found myself

caught up in stories of special tea parties

with grandparents where the children

got to be the adults, of a baking session

where a carefully-guarded recipe was

handed down to the next generation, or

of a shared pot of tea, sipped all through

the night, that made a heartache bear-

able. For me, those stories seemed toprovide a clue about things that connect

people to one another.

Happily, by the time my own chil-

dren were born I had already learned

to slow down, nourish myself in body

and spirit and take time to enjoy the

pleasures of tea with friends and family.

I began my own tea journey, borrowing

some routines from other traditions, and

creating new ones along the way.

SerendipiTeaSerendipiTea is committed to proving the highest quality loose leaf tea, selecting thefinest certified organics when available, and is committed to Earth-friendly packaging,including post-consumer recycled and biodegradable materials and water-based inks.You can find the teas mentioned in this story, plus many more atwww.serendipiTea.com.0

www.thedailytea.com

The early years of tea with my children began with a

pink tea set received by my two-year-old daughter as a gift.

I let her lead the way into hours of tea party adventures

with homemade snacks and furry friends. As she and her

younger sister grew, we made herbal teas together to be

shared with our dinner. Now, with my oldest g rown and my

younger daughter in middle school, we are busier than ever.

But somehow, in the midst of it all, I still keep the lessons

learned close to my heart. Tea is our every day way of nur-

turing ourselves and staying connected to one another.

Introducing Teatime to Your ChildrenIf you havent done so already, its never too late to

start your own traditions, sharing te a with family, friends

and especially children. All of the little people in my life

have begun their tea journeys with a variety of caffeine-free

blends and tisanes. African Rooibos makes a fragr ant base

for my two f avorites- Strawberry Kisses (think strawberries

dipped in chocolate) and Once Upon a Tea, a heavenly

blend of vanilla, chocolate and mint. And with names like

these, who can resist? Whether you decide to make tea time

an occasional celebration or a daily rhythm, these frag rant

beauties are an ideal introduction.

Setting aside a special time for tea is great way to get

everyone in the family circle involved since its an occasion

to slow down and take pleasure in each others company,

but with children, dont overlook spontaneity. Children

dont usually schedule their play time (and I dont recom-

mend trying to get them to) so opportunities can pop up at

any time. Stay open to the idea of setting aside your laundry

basket the moment your young child invites you to a teddy

bear tea party. Lose yourself in the moment and go with it.

The years go by fast, but the laundry will unfortunately still

be there when the party ends, I promise.

School aged children enjoy a calming tea at the end

of the day to relax, unwind and share the triumphs and

tribulations of the day. Consider delivering a warm cup of

chamomile or lavender tea along with the evening bedtime

story to almost guarantee a speedy trip to dreamland. The

tender moments you create will make your child feel loved,

safe and cared for.Sharing tea with children is not only fun, its an invest-

ment in their future happiness. I learned from experience

its never too late and the rewards last a life time.



8/21

Dr. Andrew

2 www.thedailytea.com

Dr.Andrew Weil graces the covers of magazines,

television screens, CD cases and book

jackets, extolling the virtues of integrative

medicine. His books have sold more than

ten million copies and in 2005 he was

named one of Time Magazines most influential people in the world. At

72 years old, this founder/director of the Arizona Center for Integrative

Medicine and professor of medicine and public health has even influenced

the development of a new restaurant chain. The True Food Kitchen chains

menu is based on the anti-inflammatory diet Weil created.

Throughout Weils adult life, his quest for wellness has made tea a

much-loved part of his daily routine. In 2012, Weil spoke to The Daily Tea(then Tea Magazine) about his passion for this healthful brew.

Excerpt from Savoring Tea: Dr. Andrew Weil (Tea Magazine, Nov./

Dec. 2012)

With his bushy white beard, bright eyes and engaging smile, Weil

looks like he could have come from Santa Claus central casting. Instead

he has become the face, and voice, of the art and science of marrying con-

ventional medical practices with complementary and alternative medicine.

Originally from Pennsylvania where his parents ran a millinery sup-

plies store, he attended Harvard University and earned an A.B. in biology

with a specialization in botany. He continued his studies at Harvard Medi-

cal School and during his studies discovered a passion for the healing and

medicinal qualities of herbs and other plants. It is, therefore, no surprise

that Weil has become a great advocate of tea.

There is a great deal of research that people who drink tea live lon-

ger and have lower risks of heart disease and cancer, says Weil. I think

there are also psychological and spiritual benefits to tea drinking. Theres

a long history of a culture of tea in the Far East that is meditative and

reflective that we have not yet cultivated here in American society.

After high school Weil was selected to attend the International

School of America, enabling him to spend nine months traveling through

Japan. On the first night he arrived he was taken to a tea ceremony at a

neighbors house. The whole thing just captivated me. That was my first

exposure to matcha and using tea in a ritual way.

Throughout the colder winter days in Japan he became enchanted

with daily servings of sencha as well. He began to embrace a fuller sense

of tea culture.

Those first moments with matcha had a powerful effect, he still

enjoys a bowl on many mornings. When sharing tea with friends he con-

tinues to seek out good quality sencha. In his 1997 book 8 Weeks to Op-

timum Health Weil remarked that drinking matcha and sencha bring him

back to those early days in Japan. When I inhale a subtle fragrance, I am

transported to tatami rooms in temples and country inns...The experience

is sensual and meditative at the same time, and I know that I am giving

Weiland his Passion for TeaBy Katrina vila Munichiello

my body something that is good for it.

...[Recently] another tea has caught

his attention: Pu-erh. Once again it was

an encounter with a perfectly prepared

cup that made him realize his past im-

pressions of the tea had been completely

wrong. My first contact with Pu-erh was

a very dark, muddy brew. I was in China

[in 2011] and was given some really

wonderful Pu-erh. Id never seen light

colored, transparent Pu-erhs. They were

just delicious. When I told the womandoing the tea ceremony about the kind

Id been drinking she wrinkled her nose

and said, We call that soy sauce, Weil

retold with a chuckle.

Dr. Weil has high hopes for the

future of American tea culture. He be-

lieves that the rising interest in yoga and

meditation is a sign of a new openness.

Our culture places a lot of emphasis on

action and were very fast moving. Until

recently, contemplation and meditation

were associated with passivity and inac-

tion, says Weil. Mindfulness just hasnt

been core to western values, but I think

its changing.

This article has been expanded from the original that appeared in the Novem-

ber-December 2012 issue of Tea Magazine.



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PHOTOGRAPHY BY ELENA LAFRANCE


THE WORLD HEALTHOrganization lists cardiovascular

disease (or CVD) as the leading

cause of death worldwide. The

first step in this process is often

damage to the endothelium (the inner cell layer

of blood vessels), which maintains arterial ho-

meostasis. For this reason endothelial dysfunction

counts as an independent risk factor for future

CVD. Once damage compromises the vessel

lining, the endothelium becomes predisposed to

plaque formationcontributing to atherosclero-

sis, vessel stiffening, and blockage.

This is where teas benefits can play a

valuable role. Both animal and human studies of

tea antioxidants found that flavonoids (and their

sub-type catechins, especially) play a significant

role in improving blood flow and blood vessel

relaxation.

Cardiovascular Supportin Green and Black TeasWhile much research focuses on the benefits

of green tea, both green and black teas demon-

strate positive results in improving cardiovascular

health. The body of research comparing both teas

and their comparative health benefits grows rap-

idly. A 2008 study in theBritish Journal of Nutri-

tionobserved a group of 21 healthy women and

evaluated their ingestion of both green and black

teas. The purpose of the study was to determine

whether either tea had an effect on blood vessel

function and blood flow. The participants ingest-

ed each tea separately and were tested 2 hours

Heart Healthin a Tea Cup

the cardiovascular benefits of teas

by Nada Milosevic



10/21

after they drank either tea. The study found

that whether the subjects drank black or green

tea, they experienced equal effectiveness in

improving endothelial function and blood

flow.1

In 2009, a similar study evaluated 19

healthy males, focusing this time on black tea.

It included additional parameters to evalu-

ate the extent of black teas benefits relative

to a dose-dependent response. This means

that researchers considered whether each

dose increase in black tea would result in an

increase in physiologic response, as measured

by improved blood flow. The study found that

the ingestion of black tea prompted not only

an improved dose-dependent blood flow re-

sponse, but also decreased arterial stiffness.2

Research finds cholesterol-lowering

effects in green tea. One recent 2012 study

highlighted the benefits of green tea in low-ering total LDL (often referred to as bad)

cholesterol and triglycerides. Additionally the

green tea lowered blood pressure, glucose,

and other health parameters. The subjects

were 46 obese patients who consumed a daily

green tea extract for a period of 3 months. The

amount of extract used in this study equates to

approximately 3-4 cups of green tea per day.3

CardiovascularBenefits in Tisanes:While the above research suggests health ben-

efits from green and black tea consumption,

there are several tisanes, or herbal teas, which

may confer cardiovascular benefits as well.

Hibiscus (Hibiscus sabdariffa), a shrub which

grows natively in Southeast Asia may have the

potential to reduce blood pressure.

One study found that a single serving of

hibiscus tisane per day for 15 days significant-

ly lowered both systolic and diastolic blood

pressure. Once the participants stopped the

tisane for 3 days, the average blood pressure

readings increased.8 In 2010, another hibiscus

study in which participants i ngested 3 cups ofhibiscus tisane per day for 6 weeks found sim-

ilar results. Even those with diabetes appear

to benefit from this herb. Researchers treated

a group of over 50 diabetics with a cup of hi-

biscus tisane twice a day for 4 weeks. Results

showed lowered total and LDL cholesterol as

well as triglycerides and increased HDL, or

good cholesterol.

Hawthorn (Crataegus laevigata) appears


to serve heart health as well. The leaves, flow-

ers, and berries of this plant have been used

for centuries by herbal practitioners to treat

cardiac conditions. Used throughout Europe as

a traditional remedy, hawthorn is considered a

therapeutic agent for a host of heart ailments

including: angina, heart failure, and hyperten-

sion. Some preliminary human studies indicate

hawthorns benefit in lowering blood pressure.

A 2006 UK study evidenced a hypotensive

(blood-pressure lowering) effect in a group of

diabetic patients already taking medication. The

addition of hawthorn to their daily diet for 16

weeks enhanced the hypotensive effects with-

out negative drug-herb interaction.5

The pomegranate (Punica granatum L.)

drew acclaim for its health benefits across cul-

tures long before formal studies could examine

them. Referenced in literature since ancient

times, the Bibles Old Testament, Jewish Torah,and Babylonian Talmud all cite pomegranate

for treating various medical conditions. People

believed the fruit to possess mystical qualities

with the ability to bring good luck. Roman

Emperor Maximillian even chose the pome-

granate as his personal emblem. This fruit

grows natively from the Himalayas to Iran, but

for centuries has also been cultivated in the

Mediterranean.

Modern medicine has evaluated pome-

granate in the lab, animal models, and several

human studies. In lab and animal models,

pomegranate appears to promote anti-athero-

genic effects and reduce cholesterol levels.7

Human studies highlight pomegranates ability

to improve blood flow, lower cholesterol, and

mildly reduce hypertension. It is important to

note that these studies have been small-scale

pilot research protocols which, while promising,

are in need of additional study to further define

the extent of cardiovascular benefits.4Thus far,

research in this area has utilized all forms of the

fruit and plant: fruit extract, flower, rind, seed

oil, and leaves. Pomegranate tisanes may con-tain varying parts of the fruit and plant.6

Tea and tisanes appear to provide heart

healthy support in several ways, from lowering

LDL cholesterol, improving blood flow, relaxing

blood vessels, and more. You can blend these

different teas and herbs to create a daily person-

al wellness approach and reap the cardioprotec-

tive effects in a delicious and simple way.



11/21

for cold and flu season

by Nada Milosevic

Your OwnPersonal

Firewall

PHOTOGRAPHY BY ELENA LAFRANCE


AS WE ENTER COLD AND FLUseason its time to strengthen our immune systems to

face the onslaught of sniffles, coughs, and sneezes.

The immune system engages in a delicate balancing

act. On the one hand, we want bacteria and viruses to

be quickly recognized and removed before they wreak havoc on our

bodies. On the other, we want our immune cells to distinguish these

invaders from healthy cells and protect them from harm. Your immune

system acts like a firewall to provide rapid response against invading

pathogens that can cause illness and disease.



12/21

Research shows that tea possesses compounds which can enhance the immune

system and offer added defense against illness. To grasp how tea works in this

way, its important to first understand the nature of autoimmune illness and how it

interacts with our immune systems. Many different cell types comprise the immune

system, and they have different roles. By strengthening immune agents we improve

the bodys ability to ramp up certain immune cells to fight bacteria, viruses, and

parasites. Bolstered immunity in turn enhances regulatory T-cells which play a

supportive role in battling autoimmune disease and function as a targeted immune

defense. Autoimmune illness can range from simple allergies to diabetes, rheuma-

toid arthritis, and lupus.

Influenza one of the most common infections poses a serious health prob-

lem. In a typical year, this virus can affect 10-20% of the US population. Does tea

have an antiviral function, and can it help in influenza management? It appears that

a type of flavonoid called catechins, found in green tea, have antiviral properties.

Research evaluating green tea catechins found they exert multiple effects to reduce

influenza infection.2

One 2006 study had patients gargle with green tea to determine whether

this may prove to be a cost-effective way to curb upper respiratory infection.

This clinical study measured the effectiveness of a green tea throat rinse in 124elderly residents in a Japanese nursing home. Participants gargled with a green

tea solution three times per day for three months. Those who used the rinse had

a significantly lower incidence of the virus.1Other studies examine green tea in

the form of extract capsules and as a

hand wash. Both forms demonstrated

positive anti-viral effects.

Even children appear to gain

immune benefits from tea. In 2011

Japanese scientists examined the effects

on 2600 children who consumed several

cups of green tea each week. The chil-

dren who drank 5 cups of green tea per

week had significantly fewer sick days

from school. Even those who drank one

cup per week reaped positive benefits.

This study was so conclusive that the re-

searchers touted green tea as a support-

ive measure against the influenza virus.

Catechins and the amino acid the-

anine both appear to support immune

function. While tea contains many

healthy compounds, these two com-plexes bolster T-cell function to fight

viruses as well as autoimmune disor-

ders. Current research focuses on one of


on and off. In this way, immune cell production may be altered, triggered, or

decreased. This is one theory as to how tea, through EGCG, might affect T-cell pro-

duction and the immune response.

Tea research also observes anti-bacterial properties. Bacteria are another im-

mune system invader that can impact our bodies and cause infection and illness. In

2007, a study looked at the most common bacterial microbe linked to dental caries,

Streptococus mutans, and whether polyphenols, present in tea, played a protective

role in oral health. The results showed that polyphenols made for a less hospitable

environment to this bacteria and it reduced its ability to adhere and grow.4

In 2013,Pharmacognosy Reviewpublished research that conducted a thorough

review of studies specific to cavity prevention and oral health. This literature review

determined that tea can play a supportive role to help curb dental caries.

In both studies, green tea polyphenols appear to be effective against this mi-

crobe and provide some protection to impede its growth and adherence in the oral

cavity. With this in mind, tea seems to have a functional food role to promote oral

health and helps prevent one of the most common bacteria in humans.5

Tea may prove to be a tasty, cost-effective, whole-food approach to enhancing

immune health.

While more human studies need to be conducted to make conclusive state-ments about teas connection to immune function, there appears to be positive ben-

efit from tea against a host of bacteria and viruses. Seems like a tasty way to protect

yourself from bacteria and the flu may be right in your tea cup.

teas catechins, EGCG (epigallocatechin

gallate). EGCG is a biologically active

compound that shows many effects on

numerous cellular systems. A recent ani-

mal study conducted in 2011 found that

EGCG increased the production of reg-

ulatory T-cells in the spleen and lymph

nodes. While the response was not as

robust as some medications, EGCG also

invites fewer concerns about side effects

and toxicity.3

Tea and its immune implications

have caught the attention of genetic

researchers. An area of genetic science

called epigenetics now focuses on

EGCGs potential to affect gene expres-

sion. Epigenetics evaluates the mecha-

nisms that do not alter the underlying

DNA code, but affect downstream geneexpression. EGCG may be a compound

that promotes the expression of certain

genes and signal what cells get turned



13/21

EVER WONDERED WHYYOUR HOMEMADEcurry chicken isnt as pungent or tantalizing as the same dish

at your favorite Indian restaurant? Why doesnt the aroma fill

your kitchen the way it filled you senses when it was placed

before you? Or, try as you might, when you catch a whiff of

your grandmothers golden roasted chicken it always smells more succulent

and alluring than yours. And that taste! Youre using the same recipe why is

yours bland? And have you noticed black pepper takes on a completely dif-

ferent flavor profile fresh from a grinder instead of a shaker? Solving these

mysteries is surprisingly simple: its freshly ground whole spices!

Whats the deal with grinding your own spices?Pay close attention next time you watch your favorite celebrity chef and

youll notice theres always a peppermill within reachand they would

never be seen using pre-ground black pepper from a shaker. With good

reason too: the freshly ground spice tastes better.

Quick food science lesson: When any substance is ground, torn,

or otherwise broken up, theres more surface area and, therefore, more

opportunity for subtle flavors and discreet nuances to escape. When that

substance is then packaged, shipped, and stored, it will further degrade

with timein about six months, as a matter of fact.

By its very nature then, that special tin of ground black pepper

youve been using bit by bit over the last several years -- yeah, its virtually

flavorless compared to the aromatic, freshly-ground whole peppercorn our

celebrity chef was using. Restaurant chefs are privy to this secret too. Thats

why their food just plain tastes better than yours. (Pun intended)

To sum up our lesson: Whole, freshly ground spices are to pre-ground,

store-bought spices as loose leaf tea is to tea bags -- the former smells

better, tastes better, and even looks better while the latter are of far lesser

quality and flavor. So when you use fresh spices, youll get far more punch

for far less than pre-packaged powders.

the secret is revealed: grind your own

by Carrie Keplinger

Make Mine Spicy!

Finding and choosing whole spicesBy far the best place to find whole spices is at a

local spice shop, if youre lucky enough to have

one near you. Fortunately for those of us that

dont, both common and unique spices can be

found whole and grindable at many grocery stores

or by looking online. Also consider browsing eth-

nic grocery shops for spices used in those styles

of cooking.

No matter where you get your spices, make

sure to get the freshest, highest quality you can

afford. That might mean quizzing your retailer for

how often they restock, and it certainly means

giving everything a good sniff. If the spices found

arent aromatic or dont smell right, dont buy

them! And unless youre going to use a massive

quantity of something right away, its best to

buy your spices in small amounts so they dont

become rancid.

Lets get down to the grindNow that youre excited about fresh, whole spic-

esand have hopefully tracked down some fla-

vorful ones of your ownits time to choose how

youre going to grind those babies. There are a

number of options depending on the spices youll

be using and the quantity needed.

Almost any spice can be ground quickly and

in large quantities using an electric blade spice

mill but you might never need that much at once.

If youre working with nutmeg or cinnamon, a mi-

croplane grater will make your life easier. Theyrealso good for zesting citrus and grating chocolate

or cheese, so I highly recommend adding one to

your kitchen toolkit if you havent already.

For regular use of smaller amounts of dry

spices, you could use either a mortar and pes-

tle, which will usually yield larger pieces, or a

dedicated spice grinder. When choosing a grinder,

consider its sizehow much spice you regularly

useand the construction. Spice grinders with a

ceramic grinder mechanism are reliable and last


Curry PowderIngredients:

2 tablespoons cumin seeds2 tablespoons coriander seeds2 tablespoons cardamom seeds1/4 cup ground turmeric

1 teaspoon dry mustard1 tablespoon chili powder

Directions:Toast cumin, coriander, and cardamom seeds in a dry pan over medium heat

for 2-3 minutes, stirring or shaking pan constantly to prevent burning.

When spices are toasty and fragrant, remove from pan and allow to cool

for several minutes.

rind until fine.

In a jar with an airtight lid, c ombine spices with turmeric, dry mustard, and chili powder.

Best if used immediately, but can be stored for up to six months.

for many years, even with regular use. The ability

to adjust for desired coarseness is also a consid-

eration since many recipes call for spices ground

to different sizes.

At the dinner table, hand grinders are perfect

for the instant gratification of freshly grinding

small amounts of pepper, sea salt, or dried herbs

directly onto your dinner plate. By making spices

available youll be giving everyone the freedom to

season the dish to their personal taste.

Speaking of taste, it doesnt stop at grind-

ing; you can add even more tasty layers to your

cooking by toasting the spices first, further

drawing out their aromas and flavors. All it takes

is a frying pan over medium heat. Place whole

spices in the warmed pan and toast for one to

three minutes, stirring to keep the pieces from

burning. Smaller spices with thinner skins, like

fennel, take much less time than larger spiceswith harder skins, such as black pepper. Your

sense of smell is key here; when the spices smell

toasty and fragrant, theyre done, simple as that.

Carefully remove them from the pan to stop the

cooking process, and let cool before grinding.

Keeping things freshWhoops, you ground too much! Or perhaps you

want to prepare a large quantity of a particular

often-used spice mixture ahead of time. You

can store whole and ground spices the way

you would tea, in opaque, air-tight containers

away from moisture and heat. Freshly toasted

and ground spices will keep this way up to six

InstantSpiced Tea MixIngredients:

4 tablespoons black tea1 cinnamon stick1 teaspoon cardamom seeds

Directions:Combine all ingredients and grind

until fine.

Store in an airtight container for

up to six months.

To make tea, whisk 2-3

teaspoons of powder into

12-16 ounces of hot water.

Add sweetener or milk, if desired.

months before they lose flavor and quality, while whole spices can be

stored up to a year.

Now that you know the secret to freshly-ground whole spices, your

cooking will never be the same again!



14/21

W

OULD YOU LIKE TO SOAK IN ANelegant Japanese bath filled with green tea and hot

spring water? The combination of fresh tea and a

gorgeously designed bath in an outdoor Japanese

garden is a tea lovers dream. My friends, Asako,

Satoshi, and Natalie, and I were enthralled when we heard about a hot

spring with tea. To luxuriate in that bath and to learn more about tea cul-

ture, we sojourned to Ureshino City, Saga Prefecture, Japan, for a hedonistic

exploration of Japans remote countryside, where enjoying tea becomes a

multisensory experience.

We first savored Ureshino tea culture at a traditional Japanese ryokan,

or inn, named Warakuenthe Japanese characters, , , and , translate

as harmony, comfort, and garden. As guests, we tasted our first cups of

the homegrown, hot green tea upon checking in. Meanwhile, a hotel staff

member hurried to light candles in ceramic tea-incense aroma pots. When

we entered our rooms, the soothing aroma of heated tea greeted us.

Upon arrival most visitors head to the hotels signature hot springs.

Guests who choose the most opulent rooms can bathe in private open-air

stone baths set in a small garden. The baths are spacious for one, or inti-

mate for two. Thermal mineral water pours from a carved, stone tea pot. The

hot water carries the essence of the green tea leaves and twigs in the pot.

Hotel manager, Kyoshi Tashiro, recommended

we bathe slowly and appreciate the wafting tea fra-

grance. Tea bags rested invitingly on wooden trays

near the baths. Tashiro suggested we bathers slide

wet tea bags all over our bodies. While rubbing tea

bags over his face, my friend Satoshi enthused, The

smell of tea and an outdoor hot spring go together

in the tea culture of Ureshino, Japan

by Greg Goodmacher

presented by Mark T. Wendell Tea Company

Submergeperfectly. Asako commented that her skin felt

smooth, and the tea aroma lingered all day.

Overnight guests, as well as day visitors

(who pay 1,000 yen or around 10 US dollars),

basked in two large public baths. They wereshared, but separated by gender, and in keep-

ing with Japanese culture, bathing was naked.

Gardens around the baths, filled with sculpted

pines, flowering azalea bushes, and artistically

arranged stratified rocks, filled me with a sense

of tranquility.

The hotel staff added five kilograms of tea

twice daily into the stone teapots from which

the hot water spouted. While sitting under the

falling water, the hydraulic pressure created a

hot tea massage that melted the stress out of

tight muscles.

How did bathing in tea start? The concept of

tea baths was born in 1996 during a brainstorm-

ing session between the hotel president and a

Mark T. Wendell Tea CompanyAs one of the countrys oldest and storied teaimporters, the Mark T. Wendell Tea Company hasbeen providing fine teas to tea enthusiasts for over acentury. We are pleased to offer a full range of estategrown specialty teas, signature tea blends, herbaland fruit tisanes, imported packaged tea brands, aswell as a wide selection of uniquely crafted teapotsand tea brewing accessories. You can find the SenchaGreen Tea mentioned in the Tea Bath recipe on page131, plus many more, at www.marktwendell.com.


Yourself



15/21

Our skin andbathing with tea

The average humans skin size is

around 21 ft2 of surface area. It is our

largest organ. What happens when

we give that semi-permeable membrane

a tea bath? Blood circulation increases,

muscles loosen, and tea components per-

meate the skin. Tea contains polyphenols,

anti-oxidants and other healthful elements.

Scientists are investigating whether topical

applications of tea can help cure numerous

ailments, including cancers or skin and

hair diseases. Many people believe tea has

such curative powers. Medical journals, like

the Archives of Dermatology, say this is a

possibility, but that more research is needed

before there is definitive proof. ne thing iscertain; bathing with tea is an exceptionally

pleasurable experience!

tea-farmer friend. They were seeking

ways to attract more people to Ureshino

and to promote its tea.

The tea placed in the hot springs is

made from byproducts after processing

tea leaves for drinking. Nothing is wast-

ed. It is a win-win-win situation for the

hotel, tea farmers, and bathers.

The souvenir shop sold tea for

drinking and tea for bathing at home.

The store offered various items created

with tea as well as products familiar to

most Westerners: tea soap, tea shampoo,

tea facial packs, tea chocolates, locally

made tea pots, cups, and aroma pots.

And there were Japanese products

that surprised the Westerners among us:

tea in shochu, a traditional hard liquor;

tea furikake, a seasoning that many

Japanese sprinkle over rice, sweets madewith tea and red beans; pickled tea with

seaweed; and tea vinegar. Warakuens

restaurant served many of these Japa-

nese items with elaborate breakfast and

dinner courses. Featured on the menu

were dishes such as shabu-shabu with

tea, or rice soup with tea.

Revitalized and hungry for lunch

after bathing in tea, we decided to walk

in search of a neighborhood restaurant

that serves Ureshinos renowned dish,

yudoufu. Yu, or , which translates as

hot water. , pronounced as doufu,

means tofu. Locals simmer the tofu in

Ureshino spring water, which has a

unique blend of mineral elements. The

alkalinity of the water slightly dissolves

the tofu, and the broth made with clear

spring water becomes effused with the

taste and color of tofu.

We found Azaumaya , an

unpretentious restaurant where we

enjoyed our meal on tatami, woven

straw mats. The chef, Masashi Tanaka,

is probably the only cook in Japan who

adds matcha to the white tofu and oth-

er yudoufu ingredients (these vary but

seaweed, onions, mushrooms, and meat

are common). Tanakas ingredients

merged into a multihued dish of savory

tastes with a pillowy texture. He said it

took twenty-three years of


Tea permeates the landscape, the foods and the very essence of Ureshino City, Saga

Prefecture, Japan. Local residents warmly welcome visitors from around the globe.



16/21

experimentation before he was satisfied

with the color, taste, and consistency.

Tanakas English is limited, but

when I asked him a question about tea

or spring water, he ardently discussed

the health benefits of the local water and

tea, which he believes can heal numer-

ous health conditions. He shared with

us a scrapbook of pictures and letters

from satisfied customers worldwide.

As we walked, sated, toward our car to

explore the Ureshino tea fields, Tanaka

ran from his shop flourishing two bottles

of spring water as parting gifts.

A ten-minute drive brought us

from the hot spring center of Ureshino

to the outskirts of the verdant fields of

tea. Along the way, a colorful bus stop

fashioned like a tea pot but three-sto-

ries high, was a surprise. We later came

across another bus stop shaped like a

giant ceramic tea storage pot.

We were heading to Ureshino

Ochamura (Tea Village), a combination

tea-processing plant and retail shop

jammed with bags, bottles, boxes, and

jars of teas, as well as tea making im-

plements. A wind of tea fragrance blew

from the open front door, although,

it was not tea p rocessing time. One

spinning grinder, though, was crushing

tea leaves into a green powdery residue.

Tea-expert clerks offered free cups of

various teas. Two were unique to that

area. One was a black tea, the other, a

recently developed tea thats extra rich

in catechin.

Just outside the processing plant

stood a tea Soft Serve ice cream stall,

slightly larger than a closet. An old

woman dozed inside. We debated

whether to wake her or not. Deciding

she would appreciate the business, we

woke her and ordered. Slightly less

green than finely ground tea, and made

with milk from local cows, the Soft

Serve was creamy with the sweetness

and vegetal undertones of sencha.From the ice cream stand, we

saw tea plants hugging the contours

of nearby hills. We meandered up one

steep slope of spring-green tea plants

arranged in curvaceous lines. More hills,

overlaid with small tea farms, rolled

into the distance. Stone terraces formed

stairways up and down the distant fields.

Aged homes lined a meandering river.

Two shiny crows circling in the sky

squawked loudly and chased a much

larger hawk across the valley. A woman

in her sixties with a plaid bonnet tied

under her round face temporarily ceased

trimming bushes. Without words, ev-

eryone smiled. The fields were so silent

one could almost hear the tea leaves

following the sun.

According to a local myth, Ureshino

got its name after an empress visited the

area around 1,500 years ago. She saw an

injured crane soaking in a hot spring by

a river. When it flew away healed, the

empress is reported to have said Ureshi

no! This Japanese phrase emphasizes an

event is a happy one.

My friend Natalie, a modern-day

visitor from France, had this to say about

her sojourn in Ureshino, I could really

feel the Japanese sense of harmony

when I saw the traditional tea gardens.

I felt very calm, and this feeling of

satisfaction stayed with me all day as I

traveled around Ureshino.

A JapaneseNational Treasure

An important part of Ureshino

tea history is more than

360 years old, and it is still

living. The Japanese government

designated a Camellia sinensis tree

as a natural national treasure in

1926. Why? Shinbei Yoshimura, an

inuential samurai leader who was

responsible for starting tea production

in Ureshino, planted the tree.

Appropriately named , orBig Tea Tree, it stands approximately

15 feet high, and the branches spread

out a distance of more than 80 square

yards. The tree is still surrounded by

irregularly-shaped tea plots, plum and

cherry trees, wild owers, and old

farming homes.

Standing by the tree, Japans

past feels tangible.


Create a green tea bath at home

Theres nothing better for unwinding and relieving stress than soaking in a warm bath, but

the addition of green tea multiplies the health benefits. Antioxidant-rich green tea baths are

refreshing and are thought to replenish and maintain healthy skin.

Creating a luxurious Japanese green tea bath experience at home is easy. Simply put 2-3 green

tea bags such as Sencha Green Tea, sourced from the Saga region of Japan a nd available from

Mark T. Wendell Tea Company, directly into your bathtub and run only hot water until tub is half full.

Let the tea steep for 15 minutes, allowing the antioxidants to be released and the water to turn

a lovely green color. Fill the rest of the tub with cooler water to reach a comfortable temperature, step

in, and enjoy!



17/21


YOLANDA AND JEROMEHolmes have lived a life where

adversity and challenge have been

viewed as opportunity. From health

crises to natural disasters, they have

constantly adapted to new situations and through

it all, tea has played a powerful role.

Yolanda and Jerome were both working in

law enforcement when a serious motorcycle acci-

dent threw their lives into disorder. Jerome healed

and returned to his work, but Yolanda decided

she would instead follow her dream to work

in the medical field. She went back to school

and took a job in a doctors office and then in a

medical spa. In 2005 the couple also opened their

own cafe on Magazine Street in New Orleans, the

Urban Cup Cafe, where they began importing andblending their own teas to serve with light food

options like sandwiches and salads.

bodhisattva tea spa

by Katrina vila Munichiello

Tea&Healingin New Orleans



18/21

We learned to blend teas through

trial and error. I knew I didnt like touse artificial flavors so my goal was go

find the freshest ingredients to have the

flavor I wanted. One day we sat in the

cafe with a group of students from India

trying to make the perfect cup of chai,

Jerome recalled. Everyone chimed in

with my grandmother did this, my mom

did that. We were there about six hours

when we finally got the perfect cup. The

cafe matured and the couple planned to

continue their work for a long time. At least, they did until Hurricane Katrina hit.

Hurricane Katrina was the end of their Urban Cup Cafe dream. Jerome

went back to law enforcement while trying to turn his long-time hobby ofphotography into a career by opening a photography studio. But there was an-

other dream out there whispering in their ears. I told Yolanda that I wanted to

sell tea online, said Jerome. Right when I was about to start doing it, a space

opened up under my photography studio. The couple began hatching a plan to

open a teahouse, but they worried.

We thought about the teahouse and realized that you may not have people

come in every single day for tea. You have to supplement some other way, said

Jerome. We were both studying alternative and complementary medicine and

because of Yolandas experience at the medi-spa, we came up with the idea of a

tea spa.


The path wasnt immediately clear. Friends and family

warned them that no one would know what a tea spa was,

but the Holmeses were insistent. They opened the Bodhi-

sattva Tea Spa, a holistic, Ayurvedic facility in Metairie,

Louisiana.

A bodhisattva is someone who has reached the stage

of enlightenment but sacrifices their own nirvana to help

others. The couple felt the name was appropriate since they

had used tea and the principles of Ayurveda to regain their

own health and with the tea spa they wanted to focus on

helping others achieve wellbeing and reach their goals. An

Ayurvedic practice seeks to balance internal systems through

diet, movement, and natural treatments in a way that helps people reach their full

vitality and potential. The couple brought in a massage therapist and esthetician,

installed a traditional sauna and an infrared sauna and enlisted the help of Reiki,

yoga, acupuncture and other Ayurvedic practitioners.

We focus on mind-body balance, detoxification and rebuilding, says Yolan-

da. As the name would suggest, tea plays an important role throughout the spa.The Green Tea Detox utilizes a tea and mint salt rub to stimulate blood flow.

Green tea and mint also makes its way into hand and foot masques. Chamomile

is steeped and used as a toner which also calms and heals the skin. Tea leaves

are used in the saunas to enhance the steam experience. Herbal tea blends are

incorporated into Ayurvedic practice. Their signature blend, Euphoria herbal tea,

encourages relaxation and focus. Kapha, a blend of ginger, saffron, licorice, tulsi

and other spices, is promoted as stimulating. Jerome and Yolanda frequently cre-

ate custom blends to meet the needs of individual clientele.

The Holmeses speak enthusiastically about their work and the potential it

has to change lives. The thing we work

on is getting everyone balanced and

back into their well-feeling self, said

Yolanda. They believe that tea is a key

part of that quest for healing and their

customers are embracing the vision aswell.



19/21


TEA IS AN ELIXIRthatanoints our whole body with

almost the sweetness of a nectar

like a honey. It softens our being

to a place of relaxation, can awak-

en and stimulate us for those times that we dont

feel like going, Its just that sweet nectar of life,

said Ann Green, Owner and Founder, Bliss Yoga

Studio, Barrie, Ontario.

Born in India, the practice of yoga has

been traced back to at least 3000 BC, with

the discovery of ancient stone seals depicting

yogic asanas (postures). Several historical texts,

including the Veda, Gita and Patanjalis Yoga

sutras, all illustrate the lengthy history of this

practice in India. Yoga, in India, is much more

than a series of poses. It can almost be viewed

as a guide to life: encompassing all areas from

the importance of committing to the task at

hand to acknowledging the impact we have on

tea & yoga

by Anne Marie Hardie

the world around us. The asanas are simply a

practice of moving meditation, gently weaving

the connection between mind, body and spirit.

Tea became a natural way to enhance this prac-

tice, and was commonly used by Zen Buddhist

monks to assist with mediation and prayer.

According to Nina Navjit Kaur Sidhu, Own-

er and Director of Tea and Yoga Studio in Otta-

wa, Ontario, in Indian culture, tea is consumed

throughout the day, even in the hottest days of

summer. My mother believed that drinking a

cup of hot tea in the summer would cool your

body down, states Sidhu. Part of the reason tea

is seamlessly interlaced into the yoga culture is

tradition.

Yoga is much more than a series of move-

ments. Its about a creating a union between your

mind, body and spirit. One challenge is learning

to still the mind and focus on the present, leaving

your worries for another moment. Slowly savor

This article has been expanded from the original that appeared in the

November-December 2012 issue of Tea Magazine.

A BeautifulConnection



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ing a fragrant cup of tea helps accom-

plish this. Tea can build a connection to

ourselves and those around us. It elicits

relaxation, brings us harmony and helps

us connect with each other as a family.

Tea and yoga are so incredibly

complementary; they work together,

again speaking to the elixir component

[of tea], all that our universe is within.

Tea really exemplifies that and liberates

that, said Green. I find it enhances the

experience, its like a little bit of fire-

works when you need that to happen or

it also helps with calming down at the

end of the day, giving you your own lit-

tle sunset from within; each sip relaxing

and comforting you.

The integration of tea and yoga

seems almost timeless; however YogiBhajan made traditional yoga and yogi

tea popular in North America during the

nineteen sixties. The yogi instructed his

classes in the style of Kundalini yoga,

with an emphasis on posturing, breath

development and mediation. With this

practice, said Sidhu, Yogi Bhajan shared

a cup of yogi tea with his community at

the end of each class. Not surprisingly,

tea also became an integral part of the

yoga practice in North America.

After each of her classes, Sidhu

connects with her yoga community and

personally serves them a cup of tea

spiced in the style of Yogi Bhajan with

cloves, cinnamon, cardamom, pepper-

corn and ginger. The spices found in

yogi tea enhance the health benefits of

yoga practice. Spices like cardamom,

ginger and black peppercorn form a

synergy when combined, helping keep

the brain healthy.

Bhajan believed tea and fostering

community were essential pieces of theyoga practice. Traditionally served with

milk and honey, yogi tea follows the

principles of Ayurveda, combining the

five traditional spices to maximize its

overall health benefits on the body. If

you dont have the ingredients in your

cupboard, dont fret. Most black, green

and white teas have the brain boosting

combination of L-theanine and caffeine

that yogi tea promotes.

The tea ceremony is an important

part of Sidhus practice, gently con-

cluding the class and encouraging a

community atmosphere in her studio.

Tea expands on the bonding experience

that goes beyond the class, emphasizes

Sidhu. There is definitely a social aspect

of tea. When you drink tea, people are

encouraged to linger, savor and relax in

that moment.

Enhance Yogas HealthBenefits with the PerfectCup of TeaTea is also an essential part of Yoga

Therapist, Cathy Ness, Therametta Yoga,

Barrie, Ontario practice. She recom-

mends that her clients select their teas

to meet a particular need: whether its

relaxation, wellness or energy. Think

about what you want from your yoga

practice today, whether its to help

soothe your body or increase energy,

said Ness. Then select a tea that will

enhance this: like chamomile to quiet

the mind or ginger to increase energy.

Continuing to drink tea throughout the

day will help extend your yoga practice,

moving it off the mat and into your life.

Tea is the perfect beverage to motivate

you into the yoga studio while encourag-

ing you to slow down and focus on the

needs of your body.

Seeking Relaxation:

Drink a Soo thing Tea Mixture

before Svanasana

Svanasana is known as the rest pose in

yoga, helping to calm and center the

mind. Typically done at the end of each

yoga practice, Svanasana gives you the

time to relax, meditate and recognize

the specific needs of your body and

mind today.

If you really want to take the re-

laxation up a notch, try a Yin class. Yin

yoga focuses on holding the yoga poses

(asanas) for a much longer period, on

average 3 to five minutes. This allows

your body a gentle release and is a per-

fect balance for those that are constantly

on the go, particularly individuals who

are usually drawn toward a heated or


Directions1. Add water, cloves, cardamom, black

peppercorn, cinnamon stick and

ginger into a pot of water.

2. Bring water to a boil.

3. Reduce heat, slowly simmering

spices for 10 minutes.

4. Add milk, black tea and honey.

Slowly simmer, stirring occasion-

ally, for an additional 5 minutes.

5. Remove from heat.

6. Strain and serve.

7. Take a moment away from your

hectic schedule to brew masala

chai in the traditional way on

the stove: allowing the aroma to

fill your entire home. To reap all

of the wonderful benefits of the

spices, use black tea.

Ingredients2 cups water2-3 cloves

2 lightly ground cardamom pods tsp black peppercorn cinnamon stick

1 tbsp ginger3 tbsp black tea1 cups of milkHoney to taste

Be inspired by Ayurveda:Drink a Cup of Masala Chai

Did you know that when you

drink a cup of masala (or spiced)

chai, you are drinking a traditional

ayurvedic drink? Each spice from

the cardamom to the peppercorn,

serves a distinct purpose, not

only flavoring the black tea but

preventing illness. A cup of masala

chai, or yogi tea is good for your

entire body from helping improve

memory to building your overall

immune system. Spices such as

ginger, cinnamon and cloves will

help with digestion. Black pep-

percorn and cardamom are greatbrain boosters. Take a moment

away from your hectic schedule

and brew it in the traditional way

on the stove: allowing the aroma

to fill your entire home. To reap

all of the wonderful benefits of the

spices, use black tea.



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INTENT

Focus/Concentration

Relaxation

Flexibility

Creativity

ReduceInflammation

Lung Capacity

POSES

Downward Dog,Warrior 3, Tree,Dancers Pose,Meditation

Savasana, YogaNidra, Happy BabyPose, PracticingPranayamaBreathing(Deep Breathing)

Half Spinal Twist,Heated formsof Yoga (Bikram,Moksha), SeatedForward Bend,Yin Yoga

Headstand,Downward Dog,Sun Salutation,Alternate NostrilBreathing

Yin Yoga,Hatha Yoga

Breath of Fire,Pranayama,Camel, Cobra

TEA

Gingko Bilboa,Rosemary, Ginseng,Brahmi, Gotu Kola,Peppermint

Chamomile,Oats (AvenaSativa), Hops,Lavender, LemonBalm, Valerian,Passionflower,Skullcap, Vervain

Green Tea, YerbaMate, Ginger,Turmeric

Green Tea,Black Tea,Chocolate Blends

Ginger, Turmeric

Cinnamon,Masala Chai

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