Author: Shehani
Nutritional Benefits of Tea
We evaluate the nutritional aspects of tea consumption, and whether these vary between black tea and green tea. If you’d like to know more about the antioxidant capacity of tea, read more here. Tea – the perfect quick-fix Can tea be a great pick-me-up at any time of the day?Here are a few reasons why tea might be a great option for a quick-fix at any time of the day: Green or black – what’s your cuppa? Is green tea healthier than black tea? There is a common misconception that green tea is more potent than black tea in terms of health benefits – particularly for weight loss. The principal difference between the two tea types lies in the fact that most of green tea’s polyphenols are retained as catechins, while in black tea these get converted to rubigins and theaflavins. In the past, tea research was largely limited to China and Japan, the world’s largest green tea-producing countries. Hence, most publications – including those related to tea and health benefits – focused on green tea. However, in recent years, more countries have taken an interest in carrying out research on tea, including on black tea. Publications based on newer research suggest that health benefits associated with drinking green tea and black tea are in fact similar to one another.
Tea and Oral Health
There are many health benefits that are talked about in relation to tea consumption. However, one that is spoken of less frequently is the link between tea and oral health. Let’s take a look at two ways in which tea consumption may be beneficial to reducing tooth decay. Enamel Reinforcement Tea is a source of dietary fluoride, with one cup of tea typically containing between 0.14-0.34 mg of fluoride. As per the National Institutes of Health (NIH), the recommended daily dosage of fluoride is 3mg for adult females, and 4mg for adult males. Now, brace yourself for a bit of biochemistry. The enamel layer of our teeth naturally contains a compound called calcium hydroxyapatite (Ca10(PO4)6(OH)2). When we consume tea, our teeth encounter fluoride ions present in tea, resulting in the formation of a compound called calcium fluorapatite (Ca10(PO4)6F2). This calcium fluorapatite is more resistant to acids than calcium hydroxyapatite, thereby making teeth more resistant to decay. For any science buffs out there, here is the formula for the chemical reaction that takes place: Control of Oral Microbial Population It’s always a good idea to wash a meal down with a cup of green tea – and not just for its digestive benefits. Green tea has been found to have the same effect as chlorhexidine, a compound found in mouthwash liquids. Chlorhexidine helps to control the population of Streptococcus mutans, which is the most common cavity-forming bacteria found in the mouth. Hence, swirling a bit of green tea around your mouth after consumption of food might indeed help to reduce or prevent the incidence of dental cavities in the long run. It is important to note here that these benefits can only be acquired from high-quality tea, produced using only the tender leaves and bud from the shoot. This is how Dilmah Ceylon tea is produced – handpicked, processed and packed in the age-old way, all at source to maintain the freshness and goodness of the tea. In countries where tea leaves are harvested by machine and older leaves are also processed, the resulting lower-quality “brick tea” contains higher-than-ideal levels of fluoride. Excessive fluoride consumption could potentially lead to complications such as dental and skeletal fluorosis.
Kindness at the Heart of our Business
If you are familiar with the Dilmah brand, it is likely you would have heard the phrase, Business is a matter of human service. They were the words of our beloved late Founder Merrill J. Fernando, and he lived by them devotedly. Since the company’s inception in 1985, his vision was never solely one of personal profit. His vision had a much broader remit, deeper meaning, and spanning multiple communities – both human and non-human. From this vision stemmed the two main arms of the company’s kindness projects – the MJF Charitable Foundation and Dilmah Conservation – and each of these branches out to touch many areas of the community and the environment. Far beyond the extent of corporate social responsibility (CSR), these are organisations that have been built around the business to give back to nature and people, subsequently nurturing their own growth, empowerment and contribution. One could even say the company functions as a regenerative business that is just one aspect within a much larger system. Let’s take a look at some of the projects that the MJF Charitable Foundation and Dilmah Conservation work on… In addition to donations and contributions to humanitarian efforts, the MJF Charitable Foundation: – provides training and opportunities for less-privileged youth through the Empower Culinary & Hospitality School, Sri Lanka’s only World Chefs-certified culinary training facility. – facilitates access to education, particularly for marginalised youth and women, through the Curtiss Institute. – inspires, educates and empowers women from under-privileged and marginalised communities to take up entrepreneurship through the Women’s Development Programme which also runs the Swashakthi Bakery and Tea Room at the MJF Centre in Moratuwa. – provides practical education, training and support for children with cerebral palsy and other disorders, as well as for their caretakers, through the Centre for Children with Cerebral Palsy and Other Developmental Disorders. – offers education and therapy for children with cerebral palsy, Down Syndrome and those on the autism spectrum at our Rainbow Centres. – provides educational opportunities for children who need special assistance through the MJF Educational Grants Programme. – ensures that the needs of the tea community, which is a vital part of the Ceylon tea industry, are updated and met. Dilmah Conservation: – works towards establishing sustainability projects through the Climate Change Centre, One Earth organic farming and urban arboretum, and further work in conjunction with Biodiversity Sri Lanka, Beddagana Wetland Park, the Greening Batticaloa initiative, and mangrove restoration projects. – aspires to protect and preserve biodiversity through the One Earth Tree Spa, Amphibian Conservation, Bee a Keeper, species conservation programmes, the Uda Walawe Wildlife Programme, Butterfly Gardens, and the initiative to conserve marine life. – works to spread education and awareness through published material, webinars, workshops. If you would like to learn more about any of these initiatives and programmes, or would like to be a volunteer or contributor, do contact us via https://www.mjffoundation.org/ or https://www.dilmahconservation.org/.
Antioxidants in Tea
Tea has a uniquely high content of flavonoids. What is the significance of this statement? To begin with, let’s take a quick look at what free radicals (FR) and reactive oxygen species (ROS) are. FR and ROS are both unstable molecules that can be damaging when found within the body. They may either be produced naturally – as a by-product of cellular metabolism such as cell respiration, or might enter the body via air pollutants, toxins in food, tobacco smoke, exposure to ionising radiation or heavy metals, etc. Unstable FR and ROS molecules react with stable molecules in the body to stabilise themselves, in turn making the previously stable molecules unstable. The process then continues in a sort of chain reaction. A build-up of FR and ROS could put the body in a state of ‘oxidative stress’ which, over time, could lead to the development of non-communicative diseases (NCDs) such as cancer, stroke and heart disease. Flavonoids function as antioxidants, neutralising unstable FR and ROS molecules and subsequently reducing prolonged oxidative stress and lowering the risk of developing NCDs. This is where the statement ‘Tea has a uniquely high content of flavonoids’ bears significance. The tender shoots of the tea plant are packed with two main types of flavonoids – flavanols (18-32%) and flavonols (3-4%). While the tea manufacturing processes vary for black, green and oolong teas, the flavonoid content in the end products remains significantly higher than in any other food, giving rise to a high antioxidant capacity. Thus, regular consumption of high-quality tea can boost antioxidant activity within the body, helping to improve overall health and reduce the risk of developing NCDs. Comparison of Antioxidant capacity of tea and common vegetables – Figure 4.1 from page 52 of Tea and Your Health by Prof. Tissa Amarakoon
Italian Almond Tea-inspired Recipes
‘Tis the season for celebrating, hosting and gift giving – which usually involves a fair bit of planning and a slight hit on the wallet. So, we thought of sharing three simple but unique beverage recipes that would make the task a little easier as you shine as a host, while using the same base ingredient across the board – Dilmah t-Series Italian Almond Tea. What’s more, you could also share this page with your nearest and dearest while gifting them a beautiful Dilmah t-Series Italian Almond Tea tin caddy. Almond is, after all, a popular flavour of the season! Recipe 1. Almonberry Crème (tea-inspired mocktail) What you need: How to prepare: Recipe 2: Almond Delight (tea-inspired cocktail) What you need: How to prepare: Recipe 3: Shiny Bells & Candles (tea-inspired mocktail) What you need: How to prepare: 1. Pour the brew and remaining five ingredients into pitcher and stir well. 2. Add fresh fruits and refrigerate until it is time to serve. 3. Garnish glass with fresh fruit when serving.
Mugs Made with Love & Purpose
There was a special element incorporated into the guest experience during the Christmas Menu launch at t-Lounge by Dilmah at Horton Place, Sri Lanka. At the end of the evening, invitees were offered the choice of having a mug of Christmas Hot Cocoa – a tea-inspired hot chocolate infused with Dilmah Rose, Marzipan & Mint Tea and garnished with the cutest snowman marshmallow. However, it was neither the calming aroma, nor the soothing taste of the beverage – or even the cute snowman – that caught everyone’s attention; but the mugs in which the Christmas Hot Cocoa was served. For, these eye-catching pottery mugs had been handmade by the kids who join special programmes by the MJF Charitable Foundation (MJFCF). If you aren’t already familiar, the MJFCF is a non-profit registered organisation that was initiated by our dear late Founder, Merrill J. Fernando, in keeping with his mission and belief that business is a matter of human service. In fact, at least 15% of Dilmah’s pre-tax profits are directed towards helping those in need and conservation initiatives. As such, the MJFCF supports children with varying special needs and has established centres such as the Centre for Children with Cerebral Palsy & Other Developmental Disorders (CCCPDD) in Rajagiriya, the Rainbow Centre in Moratuwa, which provides education and therapy for children on the autism spectrum, and those living with conditions such as cerebral palsy and down syndrome, as well as sports programmes for children with different disabilities. The Christmas Pottery Workshop, held in conjunction with The Thinking Hand School of Pottery, was an early Christmas event held for the MJFCF kids. Here, they were encouraged to observe and develop the skill of handling and moulding clay, as well as to let their creative juices flow into the numerous shapes and figurines that they designed. These were then used to embellish the colourful mugs in which the Christmas Hot Cocoa was served. Don’t forget to look out for these unique mugs during your next visit! Just like that, the joy that was ignited in the hearts of the MJFCF kids as they worked on and succeeded at their new and exciting project was relayed into the hearts of the invitees at the launch. It was a poignant symbol of the spirit of Christmas coming full circle.
Tea-inspired Ginger & Mint Cooler
Respiratory conditions, in particular, have posed an increased burden on workforce manpower and health services alike. While it might not be possible to completely avoid diseases, it does help to get yourself attuned to practices that would naturally boost your immunity. Regular exercise, a well-balanced diet, good sleep and avoiding stress could be the first steps towards this. Additionally, we’ve got a tea-inspired beverage recipe to share with you that would both give your immune system a boost as well as quench your thirst when the sunny heat is on. What you need: How to prepare: That’s your antioxidant-rich, anti-inflammatory booster for energy, digestive health and cardiac health – all in one! PS: If you feel like adding another layer of flavour, you could garnish with a lemongrass stick which would also serve as a natural stirrer. Visit https://www.teainspired.com for many more healthy, delicious and fun tea-inspired recipes.
Types of Tea
Most tea drinkers are aware of the four main types of tea – black tea, green tea, oolong tea and white tea. However, what many don’t realise is that all these varieties come from the same plant, Camellia sinensis. The different tea types arise from differences in the way the plucked tea leaves are processed. To understand this, let’s first take a look at how BLACK TEA is made. The two tender leaves and bud from the shoot are used for this traditional process. Once the plucked leaves reach the tea factory, they enter the age-old method of teamaking which involves: Now, let’s look at a comparison between the processing methods for black, green, oolong and white teas. As you can see, for green tea, steaming or pan firing is carried out in place of withering. The heat to which the leaves are exposed in this process eliminates enzymes that would have otherwise later catalysed the chemical reactions that convert the green leaf into black tea. With oolong tea, the fermentation stage is either absent or carried out for a shorter time than with black tea, resulting in a tea that is somewhere between a black tea and a green tea. Longer fermentation would make it closer to a black tea, while shorter or no fermentation would make it more like a green tea. White tea is a little more distinct, with (traditionally) only the bud being used for its production. Most of the original properties of the bud are preserved as processing is minimal, and the buds are naturally dried in the shade. This is the process used to produce Ceylon Silver Tips, which are derived from a special cultivar (a selectively bred variant of Camellia sinensis) that has larger buds, purple leaves and prominent leaf hairs. In the case of Ceylon Golden Tips, the buds are hand-rolled, causing the surface and hairs to be stained with the bud juice, and resulting in a golden hue after drying.