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Tuesday, January 22, 2008

Just Picked up these comments about our Tea Sticks from the web

It seems that people are trying to promote the tea culture now. 
People may think that tea is only for old people, but no, look at the teastick, it looks so trendy, ‘fashionable’, well to me, at least I think it is cool, it is great!!!

I don’t like tea infuser or tea balls, because past experiences told me that it is not easy to clean or dump the tea leaves.
To me this teastick is much better when dealing with tea leaves
+  easy to use 
+ not expensive to buy one
+ not only works as a infuser but also can work as a stirrer
I am gonna order it now and have a try!!! coz there are more flavour or types of tea that are not selling in the form of tea bags…I really want to try them….so i ought to buy a teastick.

Alternative choice:

Disposable teastick


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Cup Of Green Tea To Keep The Bacteria Away
Thursday, September 06, 2007

Cup Of Green Tea To Keep The Bacteria Away



Here is something very interesting for tea skeptics. Scientists may soon confirm what Chinese have been swearing by for centuries, ‘Green tea helps kill germs’. Not that I am about to give up soap and start washing my hands with green tea but there are folks who may just want to do that.

Researchers from the National institute of Chemistry in Ljubljana, Slovenia discovered that green tea catechins inhibit essential bacterial enzyme DNA gyrase, which is the target of several existing clinically used drugs. Efficiency of green tea extract in oral hygiene has been known for centuries and this gave researchers a clue that antibacterial activity might be involved. A cup of green tea contains up to 200 mg of catechins, whose biological activity has been mainly attributed to its antioxidant activity. By the use of NMR spectroscopy, researchers from Slovenia have now pinpointed the ATP-binding site of DNA gyrase as target of EGCG, the most abundant catechin from the green tea extract. Up to now several compounds targeted against the ATP-binding site of bacteria gyrase have been known but couldn't be used as drugs due to their side effects on mammalian cells.

Lead researcher Roman Jerala, the head of the Laboratory of Biotechnology at NIC explains: "We can anticipate to avoid the problem of toxicity using the compounds based on the green tea catechins, which have centuries of established safety record in the human diet."

This finding may be used to develop even more potent antibacterial compounds. Results were recently published in the Journal of Medicinal Chemistry.

So what does all this mean in simple English? Well, I guess this means, ‘Green tea may be great for washing away those little bugs on your hands’. Who knows, someday, your doctor might prescribe a ‘green tea shower’, once a week. Chinese can’t be wrong after all. They have been drinking green tea for five thousand years to keep all sorts of bugs away. 

Hey, don’t look at me, I just told you what these guys told me.

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Tea, Your New Wine !!
Thursday, February 08, 2007

Okey, everyone knows that all red blooded 'North Americans' love their coffee. Then there are those red blooded 'North Americans' that swear by their 'Green Tea' or any tea for that matter. So what's good for you? Coffee or Tea? Honestly I don't know. Both have their 'Yins' and 'Yans'. I love tea, not because I sell it, but solely because like wine tea accompanies food so much better. Now that's something new. Isn't it?

Tea is not just a 'stand alone' beverage that you sip between the meals. It is also a very versatile natural drink that goes perfectly well with food. Unlike coffee, tea naturally complements food by rounding off its flavors. Without smothering your appetite tea fills those flavor gaps in a dish that if left unfulfilled leave you craving for more food. This sating property of tea, by itself makes it a healthier food accompaniment then water or wine. But then tea is known to have other health benefits.
Theres loads of interesting information about 'tea and food pairing' at http://www.petittea.com. Just check it out and then lets argue about whats better, tea or coffee.


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Tea and Your Health
Wednesday, January 24, 2007

Health Benefits of Tea

This is not intended to be a medical advice. Please consult your doctor before using any tea if you have any medical conditions or otherwise.


After water, tea is the most commonly consumed beverage in the world. This is good news, because tea offers important health benefits.

Some researchers say that tea combats heart disease, lowers cholesterol and staves off several types of cancer while protecting skin and strengthening bones and teeth.

Some of the most persuasive tea research links tea to lower risks of heart disease, stroke and high cholesterol. Numerous clinical trials as well as large population studies have found that regular tea drinkers are as much as 44 percent less likely to suffer a heart attack than the general population, and those who have had heart attacks are more likely to recover. Researchers at Boston University recently found that black tea appears to repair blood-vessel damage in people who have coronary-artery disease. And at the USDA, a just-completed study that controlled everything subjects ate and drank found that consistent tea-drinking significantly lowered LDL cholesterol (the bad kind) without decreasing helpful HDL cholesterol.

Green tea was the first tea studied for its cancer-fighting benefits. Recent research shows that any tea derived from the leaf of a warm-weather evergreen known as Camellia sinensis has similar cancer-fighting properties. This includes all green, black and red (oolong) teas. The leaves of this tree contain chemicals called polyphenols, which give tea its antioxidant properties. Herbal teas are not derived from this leaf and so do not have this particular health-promoting chemical.

The degree of processing determines whether a tea will be green, black or red. Green teas are the least processed. They are simply steamed quickly before packaging. Black and red teas are partially dried, crushed and fermented. The length of fermentation, which causes the leaves to blacken, determines whether the tea will be red or black. Regardless of the processing method, all teas contain polyphenols.

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Tea Sticks - A new way to brew your Tea
Friday, January 12, 2007
Tea in the News

One of the more modern forms of tea infusion, an alternative to the tea bag, is Tea stick. Tea Sticks are perforated metal or extruded film tubes that contain tea leaves (often of a superior quality). Unlike a tea bag that compresses under its own weight when steeped in water, a tea stick allows the tea leaves enough space to uncurl and impart its full flavor to the water they steep in.  Placed in a cup, hot water is directly poured over the tea stick and allowed to steep for a few minutes. The stick also acts as a strainer and a stirrer.

There are two kinds of tea sticks: Disposable and Reusable.

To read more click here

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Tea, the Healthier Option to wine
Monday, January 01, 2007
Health Benefits
Tea provides an extensive range of tastes, similar to that of wine but without the associated alcohol.  In fact tea accompanies food so much better than wine does. Wine has the tendency to over power the flavor of the food and you cannot drink much without feeling tipsy by the end of your meal. In contrast teas flavor can delicately pair with the food without over powering it and allows you to drink as much as you want without needing a designated driver.Pairing tea with food need not be a tiresome experience of researching volumes of ‘tea connoisseurs’ manual’. A simple thumb rule is to follow the basics of ‘Wine & Food pairing’.
Foods such as seafood, salads and fruit that are normally paired with white wines go perfectly well with green teas. A pleasant surprise here is that the green teas are also great with deep fried food because these teas ‘cut thru’ the fat and lessens your chance of indigestion. Japanese teas like Sencha or Genmaicha go perfectly with seafood and rice dishes. Chinese greens like Dragon well and Jasmines are a little stronger in flavor and have a stronger aroma which pairs well with Salads and Chicken dishes.
Black teas pair well with foods that are normally paired with red wines like meat, curries, and desserts. Black teas are rich and full bodied teas with pronounced tannins which hold up well with richly flavored foods. Black teas pair especially well with chocolates and desserts with chocolate.
Oolongs come somewhere in between Black and Green teas. Like green teas, very lightly oxidized Oolongs (Wu-long or green Oolongs) go well with foods that are normally paired with white wine. While like black teas, Oolongs that are medium to dark oxidized are a perfect pairing for Chinese, Thai and grilled foods that go well with red wine. This is so because darker Oolongs have a pronounced toastiness and are very full flavored. 
Petit Tea has extensively researched Tea and food pairing to give you a complete insight to the wonderful world of tea. Just click on the 'Select your Tea' tab on navigation bar above to find our teas that best match your favorite foods.
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Tea Blog Entry - Tea and Food Pairing
Thursday, December 28, 2006
Tea and Food Pairing

Tea is not just a ‘stand alone’ beverage that you sip between the meals. It is also a very versatile natural drink that goes perfectly well with food. Unlike coffee, tea naturally complements food by rounding off its flavors. Without smothering your appetite tea fills those flavor gaps in a dish that if left unfulfilled leave you craving for more food. This sating property of tea, by itself makes it a healthier food accompaniment then water or wine. But then tea is known to have other health benefits.
Tea has evolved for thousands of years along with regional cuisine to be the drink that goes along with meals. It is no surprise that it goes well with food. Like any small mid-course or a palate cleanser, tea is in one sense a great flavor bridge from one course to the next. It refreshes and readies the palate for flavor sensuality of the next course in your meal. More importantly it can also be paired with a specific dish - to help complete the flavor journey of that dish.

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