Why should drink Green Tea before bed

Drinking green tea before bed can get some good benefits. Here are some benefits of taking Green Tea before bed:

1. It helps to relax

Since Green Tea has a relaxing agent present inside, it helps in soothing nerves and relaxing. Both of these ingredients make for a good night’s sleep and a good sleep in the night directly means a fresher mind in the morning.

2. It improves metabolism

Research has shown that sleeping soundly and adequately directly affects body’s metabolism. And a healthy metabolic system ensures a body is in good physical shape and a glowing skin. Taking Green Tea in the night, can ensure that the metabolism stays on the tract.

3. It eliminates waste

Eliminating waste buildup from the body is crucial and cannot be underestimated. Taking Green Tea in the night, after all meals are done is a way of ensuring that body will be assisted in the removal of the wastes.

For these reasons, along with day time, you must drink Green Tea in the night.

Green Tea - Side Effects and Cautions

Green tea is safe for most adults when used in moderate amounts. But :

1). There have been some case reports of liver problems in people taking concentrated green tea extracts. The problems do not seem to be connected with green tea infusions or beverages. Although these cases are very rare and the evidence is not definitive, experts suggest that concentrated green tea extracts be taken with food, and that people discontinue use and consult a health care practitioner if they have a liver disorder or develop symptoms of liver trouble, such as abdominal pain, dark urine, or jaundice.

2). Green tea and green tea extracts contain caffeine. Caffeine can cause insomnia, anxiety, irritability, upset stomach, nausea, diarrhea, or frequent urination in some people.

3). Green tea contains small amounts of vitamin K, which can make anticoagulant drugs, such as warfarin, less effective.

courtesy : http://nccam.nih.gov/health/greentea

White Tea Vs Green Tea....

Both White and Green Teas come from the same Tea plant, Camellia sinensis. While several comparisons has been drawn between Green and White tea, both has high nutritional values.

White Tea:

White Tea leaves are harvested at a younger age than Green Tea leaves. White Tea is considered rare and is usually more expensive than green, as it can only be handpicked during a particular season. White Tea also contains antioxidants as green tea, but in greater quantity. since white tea is less processed, it retains a higher amount of antioxidants, compared to green. These antioxidants are found to have many health promoting qualities. White Tea also tastes different to green, having a smoother and gentler taste.

Green Tea:

Green Tea involves slightly more processing compared to White Tea. Green Tea is partially fermented. It is steamed or roasted, fired and then rolled. White and Green Teas are not overly processed, so  they retain most of their beneficial antioxidants. Green Tea is definitely an extremely healthy addition to the diet. Reason for Green Tea being more popular could be the various studies done on it and extensive marketing.

"Single Estate Tea"

Tea is a beverage commonly prepared by pouring hot water over processed leaves of the tea plant ( sometimes boiling with milk also).  After water, Tea is the most widely consumed beverage in the world. It has a cooling and astringent flavour that many people enjoy. "Single Estate" refers to any tea that comes from only one Tea Estate or garden or specific Tea plantation as opposed to being a blend from various estates. Single Estate Tea is unblended. These teas tend to have unique characteristics particular to that estate for that season. Single estate tea can be identified by the name of the estate. The flavor, quality and character of tea depends on the region, the altitude, the type of soil and climate in which it is grown. Because of variables in weather, single estate teas can never be exactly the same each time. The region in which a tea is grown can influence its flavor in profound ways. Even if the production process is similar, geographical factors such as climate and soil can change how the final tea tastes. Single origin tea allows to experience the diversity of flavors and aromas of tea produced in different regions.

“Chaiwalk – into the world of Tea Tourism”

Assam, the north eastern state of India, land of rich biodiversity with varieties of flora and fauna, is an attractive destination , perfectly suitable for tourist to spend quality time amidst nature away from the hustle and bustle of city life.

Tea, an integral part of Assam, has given rise to a new format of tourism called ‘Tea tourism’. the lush green carpet of tea bushes spread till your vision can take you through, gives an enthralling view. staying in British era bungalows watching the journey of your favorite brew from the leaf stage in tea garden to your cup and savoring the fresh one, is indeed very amusing.

We had this exciting opportunity of hosting a couple from Germany, Nina and Johannes, at our tea garden located at Jeypore village, some 60 Kms away from Dibrugarh, the nearest airport. Being a first for us to host guest from abroad, we had a mixed feeling of excitement and nervousness. the guest arrived late in the evening and since it was already dark so we didn’t plan much to do, just some chit chatting about the place and people, quick dinner and called it a day. Their stay arrangements were done at one of the staff’s place.

Day in Tea garden starts quite early, so do our guest’s next day, with freshly brewed Assam (tea). The day’s itinerary included visiting tea garden, watching tea processing and some local sightseeing. After breakfast we went to the garden to watch tea leaf plucking. The rain fed green carpet of tea leaves glowing under the sun rays and the plucker workers joined together to welcome our guest couple, surprising and smiley faces filled with expressions of excitement. Leaf plucking is done both, by the male and the female workers but mainly females with their nimble hands due to the tender nature of the bushes. The tea bushes maintain the same height throughout their life cycle because they are pruned at the end of every season. There are various styles of pruning depending on the bush type, leaf plucking cycle, etc. Our German friends also tried their newly acquired skills of leaf plucking.  Nina, one of the guest, went a step ahead. She wore a Jappi (traditional hat) with a bamboo basket hanging on her back to look exactly like the plucker woman, trying her hands on plucking and she was a quick learner on it which earned her a lot of appreciations. From here we moved ahead to see the processing plant. it was a black CTC tea manufacturing plant. CTC stands for Cut , Tear and Curl. Tea leaves brought from the garden were being spread on the ‘troughs’ for ‘withering’ from where they are fed into CTC machine. After ‘fermenting’ and ‘drying’ , it goes to the ‘sorting chamber’ for getting sorted into different grades or types. Finally packed into big bags, ready to be dispatched. Throughout the tour, our guest couple were keenly observing and listening to the factory manager who acted as a guide. The expressions on their  faces and frequent questions clearly showed how surprised and excited they were seeing the Tea processing right in front of them. The ‘chaiwalk’ came to end with a cup of freshly brewed Assam.

  

By this time the lunch was ready. Next part of the tour included local sightseeing. After lunch we set out to see Buddhist monasteries, temples, Rain-forest jungle, village woman folk working on handlooms carving out traditional designer clothes, tasted some local delicacies and had a ride on a country boat over ‘Burhi Dihing’ river, a tributary of river Brahmaputra flowing nearby.  For the evening, an outdoor bonfire get together was planned , but due to sudden heavy downpour, we had to remain confined indoors. After dinner, played some indoor card games, chit-chatting, etc. till the time all were fully drained out of energy. Next day morning marked the departure of Nina and Johannes and we had to let them go with a promise to meet again. 

Tea Etiquette 101

Tea should not be drunk too cold. There are several reasons for this. The main one which is that tea must not be made too strong. The intensity of a strong brew is not its real, natural flavor but a chemical reaction. By the same reckoning, do not be tempted to put too many leaves in a pot,

As the Tea cools, Vitamin A and B will vanish, to be replaced by tannin, a strong chemical that will eat away at your stomach walls. Next time you are tempted to gulp a glass of cold Tea, choose a cup of warm Green Tea instead. It will lift your thirst better.

Courtesy: chinadaily.com.cn

How to call 'Tea' in different languages

Afrikaans: tee

Albanian: caj (pronounced chai)

Arabic: chai or shai

Armenian: te

Azerbaijani: caj (pronounced chai)

Basque: tea

Belarusian: harbatu

Bengali/Bangla: cha

Bulgarian: chai

Catalan: té

Chinese (Cantonese): cha

Chinese (Mandarin): cha (second tone / pronounced with the "a" in a rising tone)

Croatian: caj (pronounced chai)

Czech: caj (pronounced cha-i)

Danish: te

Dutch: thee

English: tea

Esperanto: teo

Filipino/Tagalog: tsaa

Finnish: tee

French: le thé (masculine)

Galician: té

Georgian: chai

German: der Tee (masculine; the “T” is capitalized because all German nouns are capitalized)

Greek: tsai

Haitian Creole: té

Hebrew: teh

Hindi: chai

Hungarian: tea (plural: teak)

Irish: tae

Italian: te (pronounced teh)

Icelandic: te

Indonesian: teh

Japanese: ocha (-cha is used as a suffix)

Korean: cha

Latvian: teja (pronounced tay-ya)

Lithuanian: arbata

Luxembourgish: Téi (like in German, all nouns are capitalized in Luxembourish)

Macedonian: chaj (pronounced chai)

Malay: teh

Maltese: te

Norwegian: te

Persian: chay (pronounced chai in most areas)

Polish: herbata

Portuguese: cha (pronounced shah with a Brazilian accent)

Romanian: ceai

Russian: chai

Serbian: caj (pronounced chai)

Sinhalese (Sri Lanka): thé (The word for teapot is actually a Dutch loanword. It is theepot.)

Slovak: caj (pronounced chai)

Slovenian: caj (pronounced chai)

Somali: shaah

Spanish: el té (masculine; pronounced tay)

Swahili: chai (pronounced cha-i)

Swedish: te

Taiwanese: de (boba naicha refers to Taiwan’s popular “tapioca pearl tea”)

Tamil (Sri Lanka): tea

Thai: chah (chah yen refers to Thai iced Tea)

Tibetan: cha or ja

Turkish: cay (pronounced chai)

Ukrainian: chaj (pronounced chay)

Urdu: chai

(North) Vietnamese: che

(South) Vietnamese: tra (sometimes pronounced cha or ja)

Wolof: achai (pronounced uh-chuy)

Welsh: te

Yiddish: tey

Zulu: itiye

(courtesy : about.com)