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There are many kinds of tea. The most common are
black, green, white, pu-erh (red) and oolung (blue) tea.
These are the basic information you should know about each of them.
It is well-known tea - undergone a process of full fermentation. The brew may have a dark intensive color, but more often is vivid reddish.
Black teas come from the many Indian, Chinese and African plantations.
The most aromatic tea comes from the Darjeeling district
in northern India. Known and appreciated are
also teas from Assam and Ceylon. Black tea can be sold in the form of leaves, broken leaves, powder and dust.

Manufacturers often enrich leaves with fruit pieces,
nuts, chocolate, vanilla, caramel or rum. These colorful mixtures have lovely smell and great taste.

Green tea comes from the same plant as black. The only difference is that
the green tea has not been undergone a process of fermentation. Freshly harvested leaves are subjected to evaporation, drying and
curling. In many regions, high-quality green tea is produced with a classic ancient method of doing all the things manually.
The taste of green tea is more bitter than black and
the brew has a lighter, lemon yellow color.
It is highly appreciated thanks to numerous health properties.

Infusion of green tea is rich in vitamins C, E, B, minerals and tannins.
Increasingly popular are becoming flavored green teas with addition of flowers or fruits.
Tea produced on a small-scale mainly in China. White tea harvest takes place in early spring when the plant
wakes up from hibernation. During the production process it is subjected only to a wilting and drying.

Chinese teas are considered as a delicacy among teas.
The white teas tend to be enriched with fruit flavors.
Red tea of Chinese emperors from the province of Yunnan is
famous for its health properties. It reduces body fat, regulates cholesterol level
and supports digestion, hence known primarily as a "slimming tea".
Gives a dark brown, "dense" infusion of earthy
flavor. Oolong tea, known also as blue is a half-fermented tea being
produced in China and Taiwan (Formosa). The Formosa ones are fermented a little longer, hence
their brew is a bit darker than the Chinese.

Tea is the second most consumed liquid in the world, following only water.
It is used as medicine, as a caffeinated morning
pick me up, and simply as a tasty drink. In many cultures, plain tea is the beverage
of choice. Alternatively, in the Western world, tea
has been made into a trendy drink with infinite variations.
Whether you drink it hot or cold, chances are you enjoy tea at least on occasion. However, you
might not think twice about where it comes from or how it's produced.
Read the information below to learn all the background information about tea you might
have missed. Tea has been cultivated and brewed for thousands
of years.

It is much more ancient than coffee. The exact
time and place that tea was first cultivated is difficult to determine, but most scientists estimate that is was first used
in the area of Northwest India and Southwest China about 3,000 years ago.
The Chinese have an interesting myth regarding the origin of tea.
According to legend, Shennong, the mythical emperor of China, was drinking hot water
one day when the wind blew some leaves into his bowl. The emperor enjoyed the flavor of the leaf-steeped water, so began making it himself.

He told his people about the new drink, and its popularity spread.
Tea moved out of Asia slowly.

It is supposed that it reached the Middle East sometime between A.D.
500 and 1000. Europe didn't import tea until after 1600.
In fact, tea did not gain a presence in England until around 1650, although
the country is stereotypically associated with
the product. True "tea" is all made from one plant, Camellia sinensis.
Varieties of tea can be produced depending on the age of the
leaves and buds. For example, white tea consists of young tea leaves and buds that are not at all wilted or oxidized.
The other extreme is black tea, which is made of fully oxidized leaves that are sometimes crushed.

What we think of as herbal "teas" are not really teas at all since no
tea plant products are used. Instead, herbal
"teas" are infusions of fruits, herbs, and other plant products.
Traditionally, tea was made by simply adding loose leaves to hot water.
The mixture would steep until it was concentrated enough to drink.
Nowadays, tea bags are common in many Western countries.
Although tea bags are convenient, they don't yield the
best flavor. Instant teas are also available.

Tea can be stored for a few months to a few years in a
cool, dry, place. It loses its flavor when exposed to oxygen, so it you want to keep your tea longer than the recommended time, vacuum packing is a good idea.

As a general rule, the more delicate a tea, the shorter its shelf life
will be. That means black teas will be fine in the pantry long term, but floral teas and white teas will need to be consumed almost immediately.

With 105 years of history and availability all over the
world, Typhoo is one of the world's great tea companies.
Typhoo was started in 1903 by John Sumner, an English
grocer. Sumner was born on February 26, 1856, in Birmingham, England.
His father and grandfather operated a grocery business.
Despite joining the family business and successfully running the operation for many years, Sumner always wanted to develop a specialty product.
He found inspiration when his sister, suffering from indigestion, tried a special tea made from tiny
particles, not the more common large leaf variety.
Sumner decided to market a tea under a brand name rather than selling loose tea over the counter in grocery
stores. He created a brand of tea called Typhoo Tipps.
The name Typhoo was chosen, in part, because it is the Chinese word
for doctor. Tipps described the top leaves of the tea
plant.

Actually, the word was misspelled due to a printing mistake but remained for years.

Typhoo was the first tea sold under a brand name rather than as loose tea.
To launch the tea, Sumner included a free jar of cream when customers purchased Typhoo.

With high customer loyalty the brand quickly
grew, even though Typhoo was more expensive than other teas.

Customers believed Typhoo lasted longer and aided
digestion. In 1905, Sumner sold the grocery business and incorporated Typhoo Tea
Ltd. Sumner differentiated Typhoo from other brands by making
it from the edges of the tea leaf. Making pure-edged
leaf tea allowed Typhoo to get 80 more cups of tea per pound and eliminated the stalk of the
plant, which contained tannin and caused indigestion.

Sumner used many methods to promote Typhoo, including,
in 1906, selling Typhoo-branded teapots. He also inserted picture cards into each package.
Even today, these cards are collectibles.
Typhoo continued to increase in popularity until World War I, when the British government rationed tea.
The government purchased all the tea and distributed it to stores to
be sold at a uniform price. Since Typhoo was
made from leaf-edge rather than ordinary tea, it could not
be produced. When customers complained to the government, the company was allowed to purchase leaf-edge tea and Typhoo
continued production. After the war, Typhoo continued to grow.
Sumner was knighted in recognition of work in charity, education, literature,
art and research. Sumner died in 1934 and was succeeded by his
son JR Hugh Sumner, who became Typhoo chairman. With the start of World War
II, tea was again rationed by the British government.
Rationing ended in 1952. Then, Typhoo reintroduced the
picture cards that were so popular. By 1960, Typhoo
became Britain's most popular tea. By the mid 1960s, Typhoo was producing more than 80 million pounds of tea annually and exporting to 40 countries worldwide.

Through the years, Typhoo continued to innovate. In 1999, Typhoo became the first tea brand to introduce a green tea to
the British market. In 2004, the company launched Typhoo Fruit and Herb.

Aloe vera (Aloe socotrina) juice has been recommended in eye drop form,
taken twice a day. Royal jelly, taken 1 tsp/ twice a day, has been suggested.
While not strictly an herbal remedy, it is produced from and takes on the resonance of the dominant flowers from which it is produced.
Flower pollen extracts (Cernitin, composed of a high proportion of fat soluble to
water-soluble fractions, from A.B. A new higher
therapeutic potency product is now available.
Celandine (Chelidonium majus) has apparently been widely used as a traditional
herbal remedy, applying the juice of the leaf as an eye
drop twice a day. Celandine may be taken internally
as a tincture as well.

Chlorophyll has also been reported to be beneficial.
Some potential sources include green vegetables, especially dark leafy greens, barley or wheat grass juice (or juice powder), spirulina
(e.g. organically grown Spirulina pacifica), bluegreen algae (Aphamazomanon flosaqua) and chlorella (preferably broken cell-wall).

Chlorophyll is structurally almost identical to hemoglobin,
with the substitution of Magnesium for iron. Liquid chlorophyll products are not
recommended, as the Magnesium in the active enzyme site has been substituted
to Copper in order to stabilize this protein in the liquid state.
Dusty miller (Cineraria maritima) is a traditional herbal
treatment for cataracts. Euphrasia officinalis, commonly called eyebright,
has reportedly been used to prevent and reverse cataracts.
It contains a glycoside which is apparently activated in the eye by light.

Eyebright has been suggested both internally and in eyedrop form.

Ginkgo biloba taken 4 times a day is recommended by many practitioners for increasing
ocular and cerebral circulation. Cataract development is linked to
reduced circulation to the ciliary body which produces the nutritive and cleansing
aqueous humour that bathes the crystalline lens of the eye.
Because the lens has no direct circulation, it is even more dependent than other tissues upon the quality of regional circulation. In one study of mice with hereditary cataracts, the formula delayed cataract formation by an equivalent of 13.9 human years.
It improved regulation of potassium and sodium within the lens, acted as a slight
antioxidant, and dramatically stimulated the sodium-potassium ATP-ase pump,
which helps prevent cataracts. Rat studies also have shown beneficial effects including delay of diabetic-type cataracts, with improvements in regulation of sodium,
potassium and calcium.

In another study with aged rats, the herbal formula showed an increase in the important antioxidant glutathione in the lens.
One published study on humans showed that 60% of patients
improved on this formula, while 20% showed no progression of their
cataracts, and only 20% continuing to progress.

Chaparral (Larrea tridentata or Larrea mexicana) has also been suggested as both a tea
and eyewash, and has recently become available again commercially in the U.S.
Rosehip tea has been recommended. It is
a well-known source of bioflavonoids. Aspirin has shown mixed results in relation to cataract, with one
study suggesting preventive benefits, but another study showing no benefits in stroke patients
and a third study showing increased risk of cataract with long-term
use.

Willow (Salix alba) was the original source for aspirin, and in herbal form may
possibly be safer than synthetic aspirin, as a potential remedy
for those at risk for cataract. Over two dozen herbs and other natural ingredients are combined to treat cataract as well as deteriorating visual symptoms of dimness and blur, as well as ocular
signs of redness, tearing, swelling and sensations of
soreness. The formula is also helpful for pseudomyopia,
which can also accompany cataract, as well as being found in younger populations.
These herbs help strengthen the detoxification pathways of the liver and kidneys.
The typical dosage is 5 pills twice a day taken with
warm antioxidant water or with food. The typical length of treatment is one month, which takes 5 bottles to complete at the
suggested dose.

Triphala is a traditional Ayurvedic compound
with over 5,000 years of use, which increases glutathione levels and helps prevent cataract.
Triphala contains: Indian gooseberry (Emblica officinalis), beleric myrobalan (Terminalia belerica) and Indian gallnut (Terminalia
chebula). Antioxidant-rich Indian gallnut helps improve
vision. Bilberry (European blueberry, Vaccinium myrtillus) extract, when combined with supplementation of vitamin E, have
been found to stop progression of senile cortical cataracts
in 97% of patients in one study. The dosage range used is 80 to 160 mg, three times a day, of
an extract standardized to 25% anthocyanidin content.
One report was made of improved vision from exposure to the sap of the sea grape
tree.

One author on herbal pharmacy provides an extensive listing of herbs suggested
for consideration in herbal formulations for improving deteriorating vision. Bravetti G.

Preventive medical treatment of senile cataract with vitamin E
and anthocyanosides: clinical evaluation. Werbach MR, Murray MT.
Botanical Influences on Illness. Tarzana, California: Third Line Press,
1994. p.117. Fuyaka Y., et al, Effect of tannin on oxidative damage of ocular lens, Japanese Journal of Opthalmology 32:
166-75, 1988. Rector-Page L. How To Be Your Own Herbal Pharmacist.

Author's Bio: Dr. Glen helped thousands
of people avoid cataract surgery in his practices in Tokyo, New York, the West coast and Hawaii.

He developed methods to detect individual responses to potential remedies prior to initiating clinical trials.
The handful of patients who tried natural therapies but eventually needed
referral for cataract surgery were all heavy smokers who were unwilling to quit smoking tobacco.

Smoke gets in your eyes! Prof. Dr. George Grant (Nutrition) Good Article.

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The Chinese have been drinking tea for it's medicinal properties for over 4000
years. Green tea has amazing health benefits. It is the perfect beverage after a yoga
class, or on a chilly night. It makes you feel relaxed and definitely has
a calming effect. Green tea contains a powerful anti-oxidant called epigallocatechin gallate (EGCG).
It is also contains lower levels of caffeine than coffee.

Inhibits the growth of cancer cells and even kills cancer cells without harming healthy tissue.
Reduces risk of rheumatoid arthritis.
Improves impaired immune function. Reduces risk of heart disease and
stroke by inhibiting abnormal formation of blood clots.

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