African red tea's naturally sweet taste makes it easy to keep your added sugar intake low. According to the American Heart Association, most Americans consume too much added sugar in their diet, which can lead to weight gain and obesity. The association recommends consuming no more than 6 to 9 teaspoons of added sugar a day. Added sugar, and especially drinks high in added sugar such as sodas, have no nutritional benefits whatsoever, unlike rooibos, which has a number of associated health benefits.
Day 2: I hopped out of bed, made my 2nd cup of tea, then went about my day. As the hours wore on, though, I grew discouraged. The reviews I had read and testimonials from friends had assured me that the tea was going to start working its magic very quickly, but my stomach still felt perfectly normal and average. Since I am the perfect blend of spontaneous, self-destructive, and optimistic, I went ahead and made myself my 3rd cup in 24 hours (Remember that last night I drank it at night instead of the recommended first-thing-in-the-morning.).
Based in Las Vegas, Susan Paretts has been writing since 1998. She writes about many subjects including pets, finances, crafts, food, home improvement, shopping and going green. Her articles, short stories and reviews have appeared on City National Bank's website and on The Noseprint. Paretts holds a Master of Professional Writing from the University of Southern California.
Indian Sarsaparilla Root, Organic Cinnamon Bark, Organic Ginger Root, Organic Licorice Root, Organic Burdock Root, Organic Dandelion Root, Cardamom Pod, Organic Clove Bud, Organic Black Pepper, Juniper Berry Extract, Organic Long Pepper Berry, Phellodendron Bark, Organic Rhubarb Root, Chinese Skullcap Root, Coptis Root, Forsythia Fruit, Gardenia Fruit, Japanese Honeysuckle Flower, Winter Melon Seed.
Still, there have been some interesting findings. A 2014 study looked at 25 randomized controlled trials on the link between tea and blood pressure and reported that when people drank tea—especially green tea—for 12 weeks, their blood pressure dropped significantly. A 2011 study reported that drinking green tea appeared to be linked with lower levels of bad LDL cholesterol, but more research is needed. Because matcha is a type of green tea, they may share similar benefits, but there’s not enough research to make that claim.
Aiya is the pioneer in producing Matcha that is both safe and versatile for all types of food and beverage applications. It is Aiya’s specialty to supply bulk Matcha to major food/beverage manufacturers as both exotic and functional ingredients. To meet the demands for large volumes from food/beverage manufacturers with a reasonable lead time, Aiya provides Matcha in large bulk sized packaging.
University of Hong Kong researchers published a study in the August, 2009 Journal of Agricultural and Food Chemistry concerning green tea and bone health. When the bone cells of rats were exposed to green tea catechins, EGC in particular stimulated an enzyme that promotes bone growth by 79 percent. The catechins also increased bone mineralization and weakened the activity of cells that reabsorb bone rather than form it. (10)
The next morning, I had a bagel and one daily tea, as instructed. I felt my stomach become uneasy as most stomachs do when they’re working their “digestive magic.” Suddenly, the worst cramp of my life hit me out of nowhere. It was the sharpest PANG I’ve ever felt as it made its way from my stomach to my chest. As a reflex, I jumped up. That’s when I felt another wave of pain and swiftly made my way to the restroom.
Shade grown: All matcha is made from shade-grown tea leaves—a labor-intensive process where tea bushes are protected from the sun and light is filtered to the bushes in a very controlled manor. Shading boosts the chlorophyll production in the plant, giving the leaves a rich green color. The lack of sun reduces the plant’s photosynthesis of the leaves, which in turn alters the naturally occurring levels of caffeine, flavanols, sugars, antioxidants, and theanine. By controlling the sun exposure, tea producers can significantly alter the chemical make-up and flavor of the final tea leaves.