found in the green tea leaf. Green Tea also has less caffeine content, which might bedesirable for those wishing to keep their tea as health oriented as possible. Interestingly,Green Tea doesn't stain teeth as much as Black Tea simply due to it's lighter color. Someexcellent Green Teas I highly recommend are (in order of preference): Japan Green Tea,Sencha, Gyokuro, Matcha, Jasime Pearls, and Dragon Well.Listening to Swindon download this fascinating information, I reflected on my previous day of tea and cake and found that it really had been rather relaxing, not tomention effective in keeping my mental energy levels up, state of mind calm and focused,and legs stretched. Perhaps most importantly, it helped to maintain an extremely civilsocial and professional vibe in the large group of diverse people attending the seminar.Perhaps this is why it is custom for English diplomats to drink tea with visiting politicians prior to any political discussions. Another interesting thing Swindonenlightened me to concerning avid tea breaks during an extended learning or production/business situation is that the caffeine in tea (twice that vs. coffee per pound ),not to mention multiple B Vitamins, has been scientifically proven to not only keep the brain and body active and awake, but to heighten awareness, alertness and focus to veryhigh levels. Why do you think caffeine rich coffee so quickly became a trend among tiredand overly stressed business types throughout the world. I challenge you to find a business in the United States without a coffee related item behind it's doors.Unfortunately, not only does coffee not have the same nutritional benefits of tea, it alsohas multiple harmful effects. (see: http://www.mercola.com/2003/dec/10/coffee.htm ) Note that any overuse of a caffeine related food or drink can cause harmful effects just as,for example, prescription drugs can often almost miraculously heal an ill person whileabuse can poison the liver and reduce white blood cell production among other disastrousthings. Remember, moderation combined with up to date information is the key in almostall things. See the chapter below entitled "Caffeine Statistics" to see why and how a cupof tea actually has LESS caffeine than a cup of coffee.
Flavor and Additives
Now for some insider details I picked up on the Isle of Wight, specifically, flavor andadditives, perhaps the most widely misunderstood aspect of tea preparation.Milk first became popular in 17th century England when tea drinkers, fearing that hot teawould crack a porcelain cup if poured directly into it added a little cold milk first. Soonenough they found that milk enhanced the flavor of full-bodied black teas (like Assam).Cream does not have the same effect. Delicate teas such as green teas or many of thescented and flavored teas should not be served with milk. So how does it work? Simple.Milk reacts chemically with tea, binding with the tannins to give it a smoother, lessastringent taste (yep, tannins just like in wine). Many fruits have tannic content,specifically in the stalk leaves and fruit skin. Scientific research with tannins increasinglyshows signs of health benefits. Some people are, however, very tannin sensitive. This isdirectly related to a week production of serotonin in the brain. If you find that even asmall amount of tea (or wine) gives you a headache, you are probably very tanninsensitive and should consult a doctor for advise on drinking levels.