Learn About Tea
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Exploring the tastes, health benefits and recipes of great teas
Ceremonial grade Matcha Tea, if is organically grown, is one of the best foods to fight cancer. It is very high in antioxidants because it uses the whole of the tea leaf. These leaves are picked from the first flush of fresh tiny leaves, which is shade grown, and then stone ground into a very fine powder.
Foods to fight Cancer- Matcha Tea
Not all antioxidants are created equal. Green tea contains a specific set of organic compounds known as catechins. Among antioxidants, catechins are the most potent and beneficial. One specific catechin called epigallocatechin gallate (EGCg) makes up 60% of the catechins in Matcha Green Tea. Out of all the antioxidants, EGCg is the most widely recognized for its cancer fighting properties.
Brewed Green tea is particularly rich in EGCg compounds, with about four times more EGCg than black tea. However Ceremonial grade Japanese Matcha Green Tea contains around 3 times more EGCg than tradition brewed green tea. So high quality Matcha teas are Foods to fight Cancer .
Drink it daily, if you want a food to fight cancer, but do choose a Match tea powder that is Certified Organic and 100% Japanese and then only ceremonial grade from the first flush crop of the season, from the famous southern Japanese tea plantations.
NB: (Many Matcha tea products are blended with late season inferior crops, or milled in metal grinders that are not as finely ground or most often even blended with cheap Chinese Matcha teas that are not grown & processed under the same health standards. Read how to recognise the grade and quality of Match Tea at www.peptea.com.au)
Tea is a universally popular and quite aromatic beverage most often prepared by steeping or soaking in boiled water the cured, dried, oxidised, fermented, or ground, leaves of the Camellia Sinensis tree, an evergreen bush native to East Asia. Apart from water, tea is the most popular drink for humans.
The Tea plant is native to the borderlands of north Burma and southwest China. The habit of drinking tea is believed to have started during the Shang Dynasty in in the Yunnan region of China, where it was taken for medicinal purposes.
Later it is thought that Sichuan, residents began to boil tea leaves for consumption into a concentrated liquid without the addition of other leaves or herbs, and so started using tea as a stimulating drink, as opposed to purely as a medicinal treatment.
Two principal varieties of the tea plant are grown in plantations for tea beverages: Camellia sinensis is used for most Chinese and Japanese teas, and a sub-species, Camellia assamica, is used in most Indian teas (except Darjeeling which uses the original Camellia sinensis).
Within these two botanical tea varieties, many strains and varieties of tea exist. Leaf size is the main basis for the classification of tea plants, with the three key classifications being; China type, characterised by the smallest leaves; Assam type, characterised by the largest leaves; and a Cambodian type, characterised by medium sized leaves.
Many different types of tea have evolved by varying degrees and methods of treatment of the tea leaves; some teas, such as Chinese green teas, and Darjeeling have a slightly bitter, and astringent flavour, while other teas have quite different profiles including sweet, nutty, floral or grassy.
During the centuries, a variety of different techniques for processing tea leaves, and a range of different forms of tea, were developed. In the Tang dynasty, tea was steamed, then pounded and shaped into cake form, while in the Song dynasty, loose-leaf tea was developed and became popular. During the Yuan and Ming dynasties, unoxidized tea leaves were first pan-fried, then rolled and dried, a process that stops the oxidation process that turns the leaves dark, thereby allowing tea to remain green. In the 15th century, oolong tea, in which the leaves were allowed to partially oxidize before pan-frying, was developed. Western tastes, later, favoured the fully oxidized black tea, and so the leaves were allowed to oxidize further. Yellow tea was an accidental discovery in the production of green tea during the Ming dynasty, when apparently poor control practices allowed the leaves to turn yellow, but yielded a different flavour as a result.
Green tea was known as the “healthiest” form of tea due to its lack of processing, resulting in extremely high nutrient levels. However the ancient Buddhist monks in Japan went one better with Matcha Tea, by grinding the leaves to a powder and because the entire leaf is ingested in a powder form, it is the most potent green tea available.
In Japanese “cha” means tea, and “ma” means powder, thus the word matcha translates literally as powdered green tea. It is believed that the very first green tea seeds were brought to Japan from China by Eisai (1141-1215), the founder of the Rinzai sect of Zen Buddhism, in 1191 A.D., who planted them on the temple grounds in Kyoto. Eisai encouraged the cultivation of tea trees, and his Kissa yojoki (Health Benefits of Tea), tied tea-drinking to longevity and launched tea in Japan on a large scale.
Kombucha Tea is a living health drink made by fermenting tea and sugar with the kombucha culture. The resulting brew can taste like something between sparkling apple cider and champagne, depending on what type of tea you use. It’s not what you’d imagine fermented tea to taste like.
The exact origins of Kombucha Tea have become lost in the mists of time. It is thought to have originated in the Far East, probably China, and has been consumed there for at least two thousand years. The first recorded use of kombucha comes from China in 221 BC during the Tsin Dynasty. It was known as “The Tea of Immortality”
Masala Chai Tea is a flavoured tea beverage made by brewing black tea with a mixture of aromatic Indian spices, and herbs. Originating in India, the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses. Although traditionally prepared by a concoction of green cardamom pods, cinnamon sticks, ground cloves, ground ginger, and black peppercorn together with black tea leaves, retail versions include tea bags for infusion, instant powdered mixtures, and concentrates
Many Western commercial preparations now also use non-traditional ingredients such as vanilla or chocolate, relegating the traditional masala spices to a relatively minor role.
Herbal tea usually refers to infusions of fruit or herbs made without using the tea plant, such as steeps of rosehip, chamomile, or rooibos. These are not teas, they better called tisanes or herbal infusions to prevent confusion with real tea which is made from the leaves of the tea plant.
Pep Tea brand’s organic #kombucha flavours are refreshing tasty drinks that have wonderful health properties. Australian #SUGARTAX advocates will be pleased to know that Pep Tea’s Kombucha contains only 2.7% sugar. #PepTea Kombucha is very low compared to popular oft drinks at between 9.6% & 18% sugar.
Pep Tea’s Kombucha is exclusively distributed by Opera Foods. Opera wholesales a number of organic grocery products direct to the consumer from their online store as well as being a distributor of gourmet grocery lines to Australian gourmet grocers and delicatessens.
The Pep Tea Kombucha is brewed in a modern HACCP certified brewery that uses exacting instruments and modern brewing practices from a highly experienced brewer to get a perfect kombucha every time. Pep Tea’s four flavours have been narrowed down from a wide variety that have been market tested and so we offer Australia’s favorite four kombucha tea flavours:- Ginger, Mango, Pomagranate Apple, and Lime Ginger Cinnamon.
Pep Tea kombucha is raw and alive and has consistent great flavours. Even so, they dont have high levels of cloud and sediment. They are Australian Certified Organic. They are low sugar, low carb, low calorie and low GI. They are also fat free, preservative free, lactose free, GMP free and Gluten Free. They are shelf stable and dont need refrigeration until opened. Kombucha offers great health benefits over other brews.
A good Kombucha is a perfect drink to replace soft drinks and also a perfect mixer. Drink Pep Tea, its the best Kombucha.
#Peptea Australin tea company now offer a retail display stand for retailers selling the high quality green Matcha Tea.
Pep tea import their high grade ceremonial matcha tea into Australia direct from the old tea plantations of southern Japan.
Retailers can buy a stock to populate the display stand and get the stand free contact Australian distributors Opera Foods
Deal direct with the importer Pep Tea and buy the highest grade Matcha tea at the best price available in Australia.
https://peptea.com.au/ see https://www.operafoods.com.au/organics/
Pep Tea’s cooking grade or culinary grade “Premium Organic Matcha” also comes in a handy 100g resalable satchel that will allow you to experiment with Matcha dishes before you spend big on the 1kg size bag. Buy it online wholesale direct from the importer.
All Pep Tea’s matcha tea powder products are certified organic by the Japanese ministry of Agriculture. If you going to buy a high antioxidant food product for its nutritional value, why would you buy one that is not organic, or that grown in a country that does not have reliable water quality or has high air pollution.
Find out how to recognize the quality of a matcha tea so that you get what you are pay for.
Order online now, Supreme 30g – Organic Matcha Green Tea from Pep Tea is the highest grade of Matcha Tea available.
All Matcha tea powders from Pep Tea are the real thing, 100% imported from Japan and certified organic. Matcha tea is made by drying and grinding the fresh green leaves of the tea plant into a fine powder so that consumers ingest the whole of the healthy tea leaves.
High grade ceremonial match tea powder is made by taking the first flush of new leaves after letting them grow in the shade for the last few weeks of their growth. This gives us the sweeter refined taste and then they are ground with a stone to make them really fine granules that melt quickly into a refines cup of tea. Pep Tea only imports teas form selected old tea plantations in the southern Japan regions that are certified organic .
If you are going to give a gourmet gift make it the real deal. Make it authentic Japanese organic ceremonial matcha tea powder.
Is it truly Organically grown?
Our Organic green matcha tea is certified by the Ministry of Agriculture, Forestry, and Fisheries of Japan. Grown with only natural organic fertilizers and no agricultural chemicals or pesticides, our organic green tea has a simple and traditional flavor. This is the first determination of quality.
Amount of Sun Shading and first crop.
The highest grades of Tea plantation have their plants covered to shade them from the sun in three different levels of shading in the last weeks of the growing season with Only the nutrient-rich youngest leaves being picked from the tips for the highest grades. This shading causes a tremendous increase in chlorophyll production in the new leaf growth of these plants, which are selected for harvest. Such high levels of chlorophyll in Matcha Green Tea gives this tea its beautiful vibrant green color and makes it sweeter to taste. Chlorophyll binds with toxic metals to hamper absorption, and research has shown it can do the same with some carcinogens also. This makes Matcha a powerful detoxifier capable of naturally removing heavy metals and chemical toxins.
How is it Milled
Matcha Tea is milled in 3 separate degrees of milling quality. The highest quality ceremonial grades of Matcha tea are milled by a granite stone mill which does not overheat and destroy nutrients in the leaf. This is the slowest milling and achieves the finest powder at around 10 micron. The next levels of quality are milled with ceramics and the lowest quality and overall bulk of production is milled in fast metal milling machines, which only achieve around 20 Microns.
Quality Control Factors
Location of the plantation affects the crop to some extent as different soils and conditions effect the results to a small degree, similar to wines. Blending of the leaf from different crops is important to achieve consistency. The level of stem left in the product and storage of the product before and after milling are also important quality control issues.
How to choose high quality Matcha Tea
The easiest way to differentiate Matcha products is that the premium ceremonial grades with the most nutrients are a very bright colour, a very fine powder and a sweeter taste, whereas the lower grades are progressively more lighter in colour, more coarsely milled and less sweet.
Matcha is made by Grinding whole green tea leaves to a powder.
Ceremonial Matcha tea was traditionally used by Buddhist monks, samurais, and emperors to help with meditation and focus. With a single cup of our premium organic ceremonial matcha tea, you will feel more energized, focused and refreshed than ever before.
High quality Ceremonial Matcha green tea powder is organically grown in Japan and ripened in the shade. Only the nutrient-rich young leaves picked from the tips of shade-grown Camellia sinensis tea plants are used. Matcha Green Tea is then steamed, stemmed, and de-vined before being stone-ground into very fine powder.
After Grinding Matcha Green Tea powder is always stored away from light and oxygen in order to preserve its brilliant green color and antioxidant properties.
Organic Ceremonial Grade Matcha tea represents the finest quality of matcha available to the world. Only the youngest, most delicate leaves from the top of the tea plant are carefully hand-picked to be used for ceremonial Matcha. The process of shading and the careful selection of leaves gives ceremonial Matcha the delicious flavor that it is known for. Unlike culinary grade matcha, ceremonial matcha is meant to be served purely as a beverage.