You probably shouldn't take them. For several reasons.
1) The tea used in green tea extracts is of the lowest quality. Yes, you'll get considerable amounts of antioxidants, and yes, the taste doesn't matter when you're swallowing a pill. But the lowest quality tea also has the highest level of toxins, such as fluoride, aluminum, and whatever else the soil has been exposed to.
2) Taking a pill every morning isn't as effective as drinking several cups of tea over the course of the day. Most of the antioxidants in tea get flushed out of your system, so drinking 6 cups of tea over the course of 12 hours will keep more antioxidants in your system for a longer time than taking one pill with the equivalent of 6 cups of tea once a day.
3) Too much of a good thing is bad. Your kidneys and liver filter the polyphenols in tea out of your bloodstream. I could explain why your body does this, but that would take research I don't feel like doing right now, so I'll post on it later. Anyway, there's an upper limit to how much of these antioxidants are good for you. Some green tea extracts are equivalent to ten, twenty, forty, fifty, or more cups of tea, and that is not good.
Check it out.
It's partly our culture that decrees if something is good, then more of it must be better. I haven't found any studies that have shown liver or kidney damage can be caused by drinking tea alone, so it may just be that the supplements do this by introducing too many polyphenols into the body at one time, but then I doubt there is anyone who's ever drank 50 cups of green tea a day on a regular basis.
I've found several websites that sell these supplements, and they tend to say things along the line of, "there's no such thing as 'too much' when it comes to green tea." If you see one of these ridiculous bullshit claims, just remember that they are trying to sell you a product, not make you live longer.
Ditch the supplements and just drink tea. Or if you're savvy with herbal rememedies and like the convenience of supplements, make your own extracts! Just boil the tea in a pot like you normally would, remove the tea leaves and let the tea sit on low heat for several hours, and wait for all the water to evaporate off. The powdery residue on the bottom of the pot is your extract. Just remember how much tea you put into the pot in the first place so you don't accidentally megadose on green tea extract and make yourself sick.
Sunday, April 5, 2009
Thursday, April 2, 2009
Rooibos and Honeybush: the Story Continues
Okay, so now you know all about rooibos and honeybush. Or do you?
Like black tea, rooibos and honeybush are oxidized, which gives them their dark red color and depth of taste. They are prepared like this because while South Africans have been enjoying both of these plants for centuries (if not millennia), the British are the ones who introduced them to the global market, and they thought they'd treat it like black tea (as it is often considered a tea substitute).
Well, if you don't oxidize the plant what do you get? Green rooibos and green honeybush, just like tea. I myself just tried them about a week ago, and I was pretty impressed.
First off, as with tea, the green varieties of rooibos and honeybush contain a much higher level of antioxidants. The green varieties are fairly hard to find (green honeybush especially so), so there understandably isn't an awful lot of research about these antioxidant levels, so don't buy into any hype about either of them being better for you than green tea.
Green rooibos
Now, green rooibos looks an awful lot like lemongrass. It tastes slightly vegetal, but not nearly as much as green tea does, and it retains a slightly fruity and tangy flavor. Interestingly, it has a faint licorice-sweet aftertaste (not the taste of licorice, but the sweet aftertaste you get when chewing on some of the root), which makes me wonder if it contains similar sweetening compounds as licorice root. I like it and recommend it. Just judging from my experience, it seems to have a more marked sedative effect than oxidized rooibos, so you probably shouldn't drink a quart of the stuff in one sitting your first time like I did just now.
Green honeybush, which isn't very green at all
I expected green honeybush to taste very similar to green rooibos, but it did not. First, the smell. Green rooibos smells like dried plant. Green honeybush, however, smells like awesome. It has a very tangy, fruity aroma—if I dare say, it smells sexy. The taste followed suit. It seems less sweet than oxidized honeybush, but I think it's just because the green variety is much tangier and acidic tasting (not TOO acidic, just MORE acidic). I find it best to subdue this beast with a dab of honey. What results is a really good tisane without the vegetal notes of green rooibos (but also, unfortunately, without a detectable licorice-sweet aftertaste).
You may be tempted to treat these like green tea and use water that isn't boiling. I've only used boiling water. It tastes fine, and the reason you use cooler water with white and green teas is because you'll fuck up the flavor by making the tea release all kinds of bitter tannins and by destroying more delicate flavor compounds. Rooibos and honeybush have no significant tannin levels, and if they have delicate flavors that require lower brewing temperatures, I doubt you'd notice them over the fruity and tangy flavors so prominent in them—ESPECIALLY if you brew them for 8+ minutes (which I recommend).
Like black tea, rooibos and honeybush are oxidized, which gives them their dark red color and depth of taste. They are prepared like this because while South Africans have been enjoying both of these plants for centuries (if not millennia), the British are the ones who introduced them to the global market, and they thought they'd treat it like black tea (as it is often considered a tea substitute).
Well, if you don't oxidize the plant what do you get? Green rooibos and green honeybush, just like tea. I myself just tried them about a week ago, and I was pretty impressed.
First off, as with tea, the green varieties of rooibos and honeybush contain a much higher level of antioxidants. The green varieties are fairly hard to find (green honeybush especially so), so there understandably isn't an awful lot of research about these antioxidant levels, so don't buy into any hype about either of them being better for you than green tea.
Green rooibos
Now, green rooibos looks an awful lot like lemongrass. It tastes slightly vegetal, but not nearly as much as green tea does, and it retains a slightly fruity and tangy flavor. Interestingly, it has a faint licorice-sweet aftertaste (not the taste of licorice, but the sweet aftertaste you get when chewing on some of the root), which makes me wonder if it contains similar sweetening compounds as licorice root. I like it and recommend it. Just judging from my experience, it seems to have a more marked sedative effect than oxidized rooibos, so you probably shouldn't drink a quart of the stuff in one sitting your first time like I did just now.
Green honeybush, which isn't very green at all
I expected green honeybush to taste very similar to green rooibos, but it did not. First, the smell. Green rooibos smells like dried plant. Green honeybush, however, smells like awesome. It has a very tangy, fruity aroma—if I dare say, it smells sexy. The taste followed suit. It seems less sweet than oxidized honeybush, but I think it's just because the green variety is much tangier and acidic tasting (not TOO acidic, just MORE acidic). I find it best to subdue this beast with a dab of honey. What results is a really good tisane without the vegetal notes of green rooibos (but also, unfortunately, without a detectable licorice-sweet aftertaste).You may be tempted to treat these like green tea and use water that isn't boiling. I've only used boiling water. It tastes fine, and the reason you use cooler water with white and green teas is because you'll fuck up the flavor by making the tea release all kinds of bitter tannins and by destroying more delicate flavor compounds. Rooibos and honeybush have no significant tannin levels, and if they have delicate flavors that require lower brewing temperatures, I doubt you'd notice them over the fruity and tangy flavors so prominent in them—ESPECIALLY if you brew them for 8+ minutes (which I recommend).
I bought my green rooibos and honeybush from Upton Tea Imports. I've found green rooibos from a couple other companies, but not green honeybush. Their teas are pretty damn high quality so far, I've found (I am not affiliated in any way with the company), so if you want to try either of these tisanes, you can't go wrong with them.
Monday, March 30, 2009
Honesty and Morocco
It may seem like I enjoy ALL teas on this site. After all, I haven't posted a bad review or anything... Not true. I don't like green tea. I dislike the vegetal, grassy taste and the bitterness that ensues if my timer doesn't go off while I'm steeping it (which it always does—it's a passive-aggressive timer that only alerts me when I'm brewing something that can be oversteeped like rooibos or white tea).
However, I DO love Moroccan Mint green tea, which is named so apparently because Moroccans like green tea with mint (as if no one else does). In fact, this was the first tea I ever truly enjoyed without having to put a ton of sugar into it. Honest Tea, in fact, way back in 2002 before they were bought by Coca-Cola. It's great tea and so far is the only brand I've found that sells actual tea, not sugar water with tea in it (although their new offerings keep getting sweeter and sweeter). On an unrelated note, I really miss their Kashmiri Chai. It was about the only chai tea I liked cold. And boy, was it good... Anyway, I still love their Moroccan Mint tea, although the formula has changed several times since I first drank it. They've switched between cane juice and honey as sweetener, China green tea and gunpowder green tea, and proportions. It's a bit fuller flavored these days, which is fine.
But it costs $6.00 for half a gallon, and in summer I will drink that half-gallon in a day or two. So for a few years now I've been trying to replicate their formula. It doesn't help that they keep changing it, but I've found one that works pretty well. The directions below are for a gallon batch, so adjust according to your needs. You should probably have a very large infuser for this. The dry material shouldn't take up more than half the space in it or your tea will suffer.
My ingredients are:
1 gallon of distilled water (I never actually use distilled water, but I bet if I did it'd be awesome)
6 heaping tablespoons of green tea (actual tablespoons, not the official measure)
4 tsp. peppermint leaf
2 tsp. spearmint leaf
3/4 tsp. lemon juice
6 tbsp. (the official measure, not actual tablespoons) honey
I usually do two infusions for a total of two gallons of tea: one for 3 minutes, and the second for 5 or more. You don't want boiling water, as this is green tea, and the second batch WILL be much lighter than the first, so halve your lemon juice for that one or it'll be more citrusy than minty or green tea-y.
I usually use Dragonwell green tea, but I've gotten good results with Sencha and Gyokuro as well. Stay away from the gunpowder green tea. It is inferior. My last batch used Adagio's Emerald Needle green tea—the tea smells divine and tastes pretty good on its own for a green tea. With the mint it tastes a bit fruity. Maybe too much so.
Also, try substituting lime juice for lemon juice. It tastes less like the Honest Tea version I've tried to copy, but it's very good. You can also just use citric acid if you want, but you'll need such a small amount and every time I try I invariably fuck it up and make the tea way too acidic.
Anyway, once you have it steeped, it should keep in your fridge for a couple weeks at least. I've never had a batch go bad on me within that time frame (or ever, actually, because they don't typically last past that timeframe).
I don't actually like this version hot very much. I prefer straight peppermint leaf with my green tea when I have hot Moroccan Mint. But you can drink it however you please.
However, I DO love Moroccan Mint green tea, which is named so apparently because Moroccans like green tea with mint (as if no one else does). In fact, this was the first tea I ever truly enjoyed without having to put a ton of sugar into it. Honest Tea, in fact, way back in 2002 before they were bought by Coca-Cola. It's great tea and so far is the only brand I've found that sells actual tea, not sugar water with tea in it (although their new offerings keep getting sweeter and sweeter). On an unrelated note, I really miss their Kashmiri Chai. It was about the only chai tea I liked cold. And boy, was it good... Anyway, I still love their Moroccan Mint tea, although the formula has changed several times since I first drank it. They've switched between cane juice and honey as sweetener, China green tea and gunpowder green tea, and proportions. It's a bit fuller flavored these days, which is fine.
But it costs $6.00 for half a gallon, and in summer I will drink that half-gallon in a day or two. So for a few years now I've been trying to replicate their formula. It doesn't help that they keep changing it, but I've found one that works pretty well. The directions below are for a gallon batch, so adjust according to your needs. You should probably have a very large infuser for this. The dry material shouldn't take up more than half the space in it or your tea will suffer.
My ingredients are:
1 gallon of distilled water (I never actually use distilled water, but I bet if I did it'd be awesome)
6 heaping tablespoons of green tea (actual tablespoons, not the official measure)
4 tsp. peppermint leaf
2 tsp. spearmint leaf
3/4 tsp. lemon juice
6 tbsp. (the official measure, not actual tablespoons) honey
I usually do two infusions for a total of two gallons of tea: one for 3 minutes, and the second for 5 or more. You don't want boiling water, as this is green tea, and the second batch WILL be much lighter than the first, so halve your lemon juice for that one or it'll be more citrusy than minty or green tea-y.
I usually use Dragonwell green tea, but I've gotten good results with Sencha and Gyokuro as well. Stay away from the gunpowder green tea. It is inferior. My last batch used Adagio's Emerald Needle green tea—the tea smells divine and tastes pretty good on its own for a green tea. With the mint it tastes a bit fruity. Maybe too much so.
Also, try substituting lime juice for lemon juice. It tastes less like the Honest Tea version I've tried to copy, but it's very good. You can also just use citric acid if you want, but you'll need such a small amount and every time I try I invariably fuck it up and make the tea way too acidic.
Anyway, once you have it steeped, it should keep in your fridge for a couple weeks at least. I've never had a batch go bad on me within that time frame (or ever, actually, because they don't typically last past that timeframe).
I don't actually like this version hot very much. I prefer straight peppermint leaf with my green tea when I have hot Moroccan Mint. But you can drink it however you please.
Saturday, March 28, 2009
Honeybush Tea
I've been on a big rooibos and honeybush kick lately, as sleep is important in my life, and sleeping is about the only thing tea won't help you with.
Now, I've known about rooibos for a long time. Honeybush, however, I've only found out about more recently.
Honeybush from Adagio tea—as you can see I've already used most of it
Honeybush is often lumped in with rooibos when you go to buy it. It brews a similar color, the dried plant looks like a coarser version of rooibos, and it even tastes somewhat similar. In addition, from what I've found online, it's even somewhat similar chemically, containing many antioxidants (but not aspalathin—that is unique to rooibos) and grows in South Africa as well. Unlike rooibos, however, it is not cultivated, so if you drink honeybush tea, you're drinking wildharvested tisane, not something grown on a plantation. This has its benefits (no pesticides) and its drawbacks (no quality control), which I won't get into here.
Like it's name implies, honeybush tastes sweet. Sweeter than rooibos. You don't need to add any sweetener to it—it tastes like it already has a small dollop of honey in it. And like rooibos, it's slightly fruity and tangy. I prefer it, taste-wise, to rooibos.
Basically, the same rules apply to honeybush as they do to rooibos: steep for a long time, drink as much as you want, expect to become immortal, etc. Just bear in mind that you'll pay a premium for honeybush tea over rooibos because it's rarer.
Now, I've known about rooibos for a long time. Honeybush, however, I've only found out about more recently.
Honeybush from Adagio tea—as you can see I've already used most of itHoneybush is often lumped in with rooibos when you go to buy it. It brews a similar color, the dried plant looks like a coarser version of rooibos, and it even tastes somewhat similar. In addition, from what I've found online, it's even somewhat similar chemically, containing many antioxidants (but not aspalathin—that is unique to rooibos) and grows in South Africa as well. Unlike rooibos, however, it is not cultivated, so if you drink honeybush tea, you're drinking wildharvested tisane, not something grown on a plantation. This has its benefits (no pesticides) and its drawbacks (no quality control), which I won't get into here.
Like it's name implies, honeybush tastes sweet. Sweeter than rooibos. You don't need to add any sweetener to it—it tastes like it already has a small dollop of honey in it. And like rooibos, it's slightly fruity and tangy. I prefer it, taste-wise, to rooibos.
Basically, the same rules apply to honeybush as they do to rooibos: steep for a long time, drink as much as you want, expect to become immortal, etc. Just bear in mind that you'll pay a premium for honeybush tea over rooibos because it's rarer.
Thursday, March 26, 2009
Rooibos
A few years ago (right around the yerba mate craze, I believe) there was another tea alternative that rose to prominence, with all sorts of lofty and baseless claims: rooibos. Also known as "red tea," it has nothing to do with real tea. It's a plant that grows in South Africa and brews a dark amber cup with a slightly sweet, tangy, fruity taste.
Jasmine rooibos tea from Adagio teas—good stuff
I'm not going to knock it. Some sources claim it has more antioxidants than green tea. This may be true or it may not be—rooibos does have a bunch of antioxidants, including one unique to it: aspalathin. Not much research has been performed on rooibos so this may not matter at all—not all antioxidants are equal, and the ones in rooibos may not interact with the human body in the same way as those found in tea. Still, rooibos is caffeine free, tastes good, and studies have shown it IS good for you (if nothing else, it contains several vitamins and minerals, including potassium and magnesium), so you may as well drink it if you like it.
I myself drink it most nights. In addition to having no caffeine, rooibos also acts as a mild sedative. For an insomniac like myself this makes it all the more attractive. Hell, it's nice to have at work, too—helps me deal with all the stress, although some people react more strongly to it and may be a little more sedated than they'd wish.
Rooibos has an extremely low tannin content, so it won't get bitter if you steep it for a long time. In fact, I recommend you steep it for upwards of ten minutes. It pairs well with flavors, too—try a good chaibos (that's chai made with rooibos) and you'll think it's black magic.
Rooibos steeped for 8 minutes
Interestingly, rooibos is also of use in cosmetic products. Like green tea, rooibos helps protect and heal the skin when applied topically, and acts as a mild sunscreen. If you make your own lotions or soaps, give it a try instead of or in addition to green tea. Just remember it'll impart a reddish hue onto whatever you make.
Jasmine rooibos tea from Adagio teas—good stuffI'm not going to knock it. Some sources claim it has more antioxidants than green tea. This may be true or it may not be—rooibos does have a bunch of antioxidants, including one unique to it: aspalathin. Not much research has been performed on rooibos so this may not matter at all—not all antioxidants are equal, and the ones in rooibos may not interact with the human body in the same way as those found in tea. Still, rooibos is caffeine free, tastes good, and studies have shown it IS good for you (if nothing else, it contains several vitamins and minerals, including potassium and magnesium), so you may as well drink it if you like it.
I myself drink it most nights. In addition to having no caffeine, rooibos also acts as a mild sedative. For an insomniac like myself this makes it all the more attractive. Hell, it's nice to have at work, too—helps me deal with all the stress, although some people react more strongly to it and may be a little more sedated than they'd wish.
Rooibos has an extremely low tannin content, so it won't get bitter if you steep it for a long time. In fact, I recommend you steep it for upwards of ten minutes. It pairs well with flavors, too—try a good chaibos (that's chai made with rooibos) and you'll think it's black magic.
Rooibos steeped for 8 minutesWednesday, March 4, 2009
Devil's Brew
I'm up late, I'm tired, and I still have shit to do before class tomorrow. However can I stay up late enough to finish this term paper without crashing on caffeine mere hours later?
I know! Devil's Brew™!
Here's the plan: come spring time, I'm going to go out and harvest some tender Devil's Club (Oplopanax horridus) shoots and possibly roots, dry them, mix with yerba mate (I know I just published a post on the horrors of it but I'm still doing it) and dried blueberries (also harvested locally), and then enjoy.
But why Devil's Club, you ask? Why sir, let me enlighten you! Devil's Club is also sometimes called "Alaska Ginseng." You see where this is going. Devil's Club is related to the American Ginseng plant and has been used medicinally by Native Americans for quite some time. Supposedly it enhances mental clarity/ability and acts as a stimulant like ginseng is supposed to, though in reality Devil's Club hasn't been proven to do so. Still, there's no harm in trying, and it HAS been show to be effective in treating diabetes.
And why blueberries? Because Devil's Club tastes like shit.
I hope to post on a variety of local infusions and concoctions this summer, as I intend to harvest everything from nagoonberries to fireweed leaves. Being able to go out and harvest uniquely Alaskan (or west coast) plants and fruits is pretty neat—I'm able to create many things you could never find in a store. The above idea I've had milling around in my head for a while, but you can't use the Devil's Club shoots after that initial tender stage where the spines aren't hard yet, and I dropped the ball on getting them last spring. This spring will be different, but for now I need to sleep. No Devil's Brew for me (or term paper, thank goodness).
I know! Devil's Brew™!
Here's the plan: come spring time, I'm going to go out and harvest some tender Devil's Club (Oplopanax horridus) shoots and possibly roots, dry them, mix with yerba mate (I know I just published a post on the horrors of it but I'm still doing it) and dried blueberries (also harvested locally), and then enjoy.
But why Devil's Club, you ask? Why sir, let me enlighten you! Devil's Club is also sometimes called "Alaska Ginseng." You see where this is going. Devil's Club is related to the American Ginseng plant and has been used medicinally by Native Americans for quite some time. Supposedly it enhances mental clarity/ability and acts as a stimulant like ginseng is supposed to, though in reality Devil's Club hasn't been proven to do so. Still, there's no harm in trying, and it HAS been show to be effective in treating diabetes.
And why blueberries? Because Devil's Club tastes like shit.
I hope to post on a variety of local infusions and concoctions this summer, as I intend to harvest everything from nagoonberries to fireweed leaves. Being able to go out and harvest uniquely Alaskan (or west coast) plants and fruits is pretty neat—I'm able to create many things you could never find in a store. The above idea I've had milling around in my head for a while, but you can't use the Devil's Club shoots after that initial tender stage where the spines aren't hard yet, and I dropped the ball on getting them last spring. This spring will be different, but for now I need to sleep. No Devil's Brew for me (or term paper, thank goodness).
Wednesday, February 25, 2009
All About Mate (Yerba)
Man, I haven't posted in nearly 6 months. Kinda pathetic, eh? I'd make up some excuse about school and work keeping me too busy, but honestly it's just that I'm lazy. And maybe a little busy with work and school. I'm going to try to post semi-regularly again, but no guarantees (and CERTAINLY no set schedule!).
Anyway, a few years ago a drink called "yerba mate" burst into the mainstream and was touted as a miracle drink, with people claiming it provided a super-duper energy burst (with no ill effects) and that it was better for you than even green tea. I haven't seen it around so much lately, but many are still a little confused about how it stacks up to tea. I'll attempt to illuminate the world (or at least my readers--if any of you are left) below.
Yerba mate is a plant that grows in South America and is drunk in most of the countries there. I personally don't like it, as it tastes very vegetable-like and sort of grassy like green tea, but some people like that kind of thing. It's actually pretty nutritious and contains a lot of vitamins and minerals, as well as antioxidants and such (though just about EVERY plant contains antioxidants--antioxidants serve to protect the plant from the sun's rays). And because the people in South America are clearly still alive, mate can't be poisonous or toxic or anything.
Even more compelling is the fact that while yerba mate does contain a form of caffeine, it acts differently in the human body. It stimulates without making you jittery, as it affects muscle tissue moreso than the nervous system (which is what coffee and tea affects).
However, as far as containing more antioxidants than green tea (or more effective ones), mate falls short. It's good for you, but it's not green tea. I don't know how it stacks up to rooibos or black tea (there doesn't seem to be any literature), but green tea still reigns in that department. Also, yerba mate has been connected with several forms of cancer, including oral, esophageal, stomach, bladder, and lung cancers. There isn't any conclusive evidence to show that it actually causes these cancers, but I'd recommend enjoying it in moderation or abstaining completely from it until there's more data.
Other resources:
http://pixiemate.com/mate-studies.html
http://www.mayoclinic.com/health/yerba-mate/AN01774
Anyway, a few years ago a drink called "yerba mate" burst into the mainstream and was touted as a miracle drink, with people claiming it provided a super-duper energy burst (with no ill effects) and that it was better for you than even green tea. I haven't seen it around so much lately, but many are still a little confused about how it stacks up to tea. I'll attempt to illuminate the world (or at least my readers--if any of you are left) below.
Yerba mate is a plant that grows in South America and is drunk in most of the countries there. I personally don't like it, as it tastes very vegetable-like and sort of grassy like green tea, but some people like that kind of thing. It's actually pretty nutritious and contains a lot of vitamins and minerals, as well as antioxidants and such (though just about EVERY plant contains antioxidants--antioxidants serve to protect the plant from the sun's rays). And because the people in South America are clearly still alive, mate can't be poisonous or toxic or anything.
Even more compelling is the fact that while yerba mate does contain a form of caffeine, it acts differently in the human body. It stimulates without making you jittery, as it affects muscle tissue moreso than the nervous system (which is what coffee and tea affects).
However, as far as containing more antioxidants than green tea (or more effective ones), mate falls short. It's good for you, but it's not green tea. I don't know how it stacks up to rooibos or black tea (there doesn't seem to be any literature), but green tea still reigns in that department. Also, yerba mate has been connected with several forms of cancer, including oral, esophageal, stomach, bladder, and lung cancers. There isn't any conclusive evidence to show that it actually causes these cancers, but I'd recommend enjoying it in moderation or abstaining completely from it until there's more data.
Other resources:
http://pixiemate.com/mate-studies.html
http://www.mayoclinic.com/health/yerba-mate/AN01774
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