Imagine your own Japanese Tea House!

http://www.dezeen.com/2009/03/12/takasugi-an-by-terunobu-fujimori/

Yes, some take their tea so seriously, they build their own tea house! I, myself would just love to have a tea room. Have you considered making a tea corner? There are ways to create space in our environment for moments of serenity, be it a space for prayer, meditation or a yoga mat or a cozy reading nook. Do you have a few moments at the start or end of your day for reflection? Consider a symbolic mug or beautiful tea cup used especially for a time of gratitude before starting your day or drifting off in blissful sleep. Life moves so quickly, 5 minutes to appreciate it can make it a little sweeter!

We have four new teas in our shop this month:

Nougatine Plum Rouge:
This interesting flavored fruit mélange is fruity, sweet and low in acid with the subtle flavor of sun-ripened plums. An aromatic blend of fruits, almonds, vanilla and lavender blossoms is crowned with a touch of honey and nougat. Enjoy this rich and satisfying drink hot or on the rocks.

Recommendations: Use 1 heaping tsp. per 6 oz. cup; heat fresh water to a roaring boil; let steep for 7-10 minutes Ingredients: Apple bits, plum bits w/rice flour as separating agent, rosehip peels, hibiscus, beetroot bits, sliced almonds, grapes, candied almonds, brown sugar, vanilla bits, lavender blossoms, flavoring. Contains nut products.

Health Benefits: Also known as fruit mélanges, fruit blend teas are naturally caffeine-free, rich in antioxidants and vitamins, and are best known for their high content of vitamin C. A typical fruit tea may contain a variety of fruit pieces, with one or two predominant fruit flavors. They often contain hibiscus and rose hips that help strengthen the immune system, as they are rich in vitamins A, B1, B2, C, K, E and beta-carotene.

Green Tea Paradise:
Sencha flavored with a heavenly blend of forest fruits for a delightful strawberry, raspberry, rhubarb taste. Try it on ice!

Recommendations: Use 1 heaping tsp. per 6 oz. cup; heat fresh water until steam rises (180º F); let steep for 1 min.

Ingredients: Green tea, flavoring, blue mallow blossoms, rhubarb bits, red currantsHealth Benefits: In traditional Chinese and Indian medicine, practitioners have used green tea as a stimulant, diuretic, digestion aid and astringent. Studies show that green tea has the ability to regulate blood glucose, enhance mental performance, reduce inflammation, improve bone mineral density and lower risk of heart disease. It is a rich source of the polyphenol EGCG, shown to provide protection against cancer, particularly colon, lung and skin cancers.

China Pu Erh Bold Leaf, Organic:
In response to the growing demand for Pu-Erh tea, we have added this loose leaf variety from the Chinese Yunnan province. It is light and has a mild, flowery-earthy flavor.

Recommendations: Use 1 heaping tsp. per 6 oz. cup; heat fresh cold water to a roaring boil; let steep for 5 min. Try with some milk.

Ingredients: Pu Erh tea 



Health benefits: In China, Pu-erh tea is valued for its unique taste and proven health benefits. By aiding digestion (particularly of fatty foods), Pu-erh is the perfect tea after a heavy meal. Studies suggest that the tea increases the drinker's metabolism, thereby facilitating weight loss. Long-term consumption of Pu-erh tea is believed to help reduce high blood pressure and cholesterol levels and play an important role in preventing heart disease and cancer.

Japan Genmai-cha:
Genmai-cha, a Japanese specialty, stands for "brown rice tea". Green tea is blended with roasted, partially puffed rice giving it a "toasty" flavor. The quality of Genmai-cha varies widely depending on the base tea used. While most Genmai-cha sold in this country is based on larger leaf Bancha, this specific grade consists of a blend of Sencha and fine Bancha, making it very fragrant and aromatic. Genmai-cha is lower in caffeine than other green teas.

Recommendations: Use 1 heaping tsp. per 6 oz. cup; heat fresh, cold water until steam rises (180° F); let steep for 1-2 min.

Ingredients: Green tea, roasted and popped rice

Health Benefits: In traditional Chinese and Indian medicine, practitioners have used green tea as a stimulant, diuretic, digestion aid and astringent. Studies show that green tea has the ability to regulate blood glucose, enhance mental performance, reduce inflammation, improve bone mineral density and lower risk of heart disease. It is a rich source of the polyphenol EGCG, shown to provide protection against cancer, particularly colon, lung and skin cancers.

Parisienne Soiree:
The newest member of our Earl Grey blends, Parisienne Soiree will draw you in with its unique aroma and blend of flavors - bergamot, grapefruit and mandarin. A great after dinner or anytime tea, made to be shared.

Recommendations: Use 1 level tsp. per 6 oz. cup; heat fresh water to a roaring boil; let steep 3 min. Try with milk and rock sugar.

Ingredients: Black tea, bergamot, citrus flavoring 



Health Benefits: Black tea is a powerful source of anti-oxidants that can slow down the aging process and help prevent a wide variety of diseases. Medical research suggests that black tea can assist in lowering cholesterol and regulating blood sugar. Much lower in caffeine than coffee, black tea gently stimulates the heart and circulatory system. By keeping blood vessels soft and lowering blood pressure, black tea can help prevent heart disease and strokes.

Each 4 oz bag is only $6, or all 4 teas for only $20!

Tea; the last affordable luxury!
To purchase these visit our store!
http://thecenterofpower.com/store/index.php?cPath=2_19

Teas available from us!

Autumn Harvest: Flavored fruit melange with apple bits, hibiscus, beetroot bits, plum bits, cinnamon pieces and plum flavor. Bright, lighter bodied plummy taste with just a hint of cinnamon. A great fireside treat!
Blueberry Cocktail: The taste of summer any time of year! A wonderful berry blend with a fresh blueberry flavor. Lower in tartness than most fruit blends and lighter bodied. Makes a fabulous iced tea! Naturally caffeine free.
Cha Cha Chai: Classic chai blend with black tea, ginger, cinnamon, vanilla and cardamom. Great with milk and sugar for a sweet, fruity-spicy treat!
Eastern Chamomile: This Chamomile wowed us in every respect - the selection of the flowers is nearly flawless, the color is fresher and brighter than anything we have seen in years, and the aroma and cup are wonderfully multi-layered. So much so that even new Chamomile converts are now loving this infusion for its taste and wonderful calming properties.
Jasmine: With its delicate flower-scented leaves, this tea pairs well with flavorful meals.
Licorice Spice: Our Licorice Spice herbal tea is an energizing medley of citrus, sweet cinnamon, and herbaceous roots accented by clove and anise aromatics. Its wholesome, sweet, cinnamon-citrus flavors are both warming and soothing. This energizing and naturally caffeine-free herbal tea is perfect any time of the day.

Ingredients: Cinnamon chips, licorice root, orange peel, Rooibos, cardamom, anise, cloves
Mate Tiramisu: A heavenly roasted matè blend with its secret tiramisu flavor has been elevated to a new level with the addition of rooibos, nuts, chocolate and delicate spices. A satisfying, invigorating herbal infusion.
Pau D’arco Cut: Pau d'Arco is known to strengthen the body's immune system, especially a weakened immune system Pau d'Arco not only helps the body recover, but additionally, its compounds such as lapacho fight against the cause of many ailments. Pau d'Arco tea or tincture concoctions have had beneficial effects for cancer victims, anywhere from alleviation of chemotherapy symptoms to complete remission of tumors.

Rose Hips: A great way to add Vitamin C to your Teas!

May we suggest one of our Gift Baskets starting @ $25Or a Tea Drinkers assortment with a Tea steeper and 4 teas for $40. Go to our store for more tea choices! http://thecenterofpower.com/store/index.php?cPath=2_19

Keep the "System" Running Smooth

A Healthy Running System
Elimination is one of the most important functions of the body. In America, I believe, it is underrated. We feed our body, we fill our body, and, it also must come out of our body. If it does not, it becomes a toxin and we fell less than perfect. Our body begins to react and break down from the poisons.
Here are some things that can help get your system healthy and running again.
1. Eliminate white flour (and sugar). Remember how to make paper mache' from 1st grade (or home made glue)? It does the same thing within your intestines. Switch to WHOLE GRAINS; pastas, breads, tortillas, chips. These are all much more nutritious, natural and good for your “well running system”.
2. Other binding foods to avoid or limit: white rice, cheese, and toast.
3. Eat Oatmeal. Oatmeal has a natural mucilage quality that helps everything “slip” through your system. I’m not a fan of the soft mushy stuff; I like the texture of Steal Cut Oats. They take a little longer to prepare (10 Min), but I find them SO much tastier and enjoyable. I like them plain with a little salt; sometimes butter or a little coconut oil is a nice treat. Some people put flax oil or ground flax seed on top as well.
4. Add flax seed and oil to your diet. This is a very healthy oil and also helps things run properly. It’s best to use the whole seed and grind it fresh in a coffee grinder designated for seeds and herbs. Seeds can be added to salads, sauces and smoothies (drink right away as the seeds will swell and thicken the smoothie). Pre-ground is inferior as the oils go rancid quickly once the seed is broken. It is helpful to keep the seeds in the refrigerator or purchase in small amounts and use quickly. If all this is too much, at the very least you can buy the flax seed oil and add it to dressings, oatmeal, smoothies, etc…
5. Kombucha is a tea with healthy bacteria that aids in digestion. It can have a strong effect on some people, they need to start out with small amounts and build up. Others can start drinking a cup or more per day. See the post on Kombucha.
6. Add a refrigerated Pro biotic to your daily routine. Again, this is healthy bacteria that aides in digestion and supports the intestines.
7. Eat a fruit that has seeds in it first thing in the morning. Fruits with seeds can complete the entire life cycle, so they are highly nutritious and are digested quickly. Eating them first thing in the morning can help complete the bodies cleansing cycle.
8. Eliminate coffee. Coffee is oxidized, as is black tea. This dries out the colon and causes constipation, even though most people think it helps the process. Usually it is an incomplete bowel movement. Dandy blend is a great alternative that is caffeine free and actually nutritious and healthy for you. See our post on Dandy Blend.
For more information on Dandy Blend.
9. Licorice Tea aids in constipation and is quite tasty, even if you don’t like the black licorice candy. In it’s natural form, it has a gentle sweetness that people find surprisingly tasty. Again, this is a caffeine free beverage that is wonderful in the morning, but can also be delicious in the afternoon or before bed. See our post on Licorice.
10. Use natural products, laxatives can be addictive and keep the body from establishing the natural elimination process.

Tea's for All Occasions

Jasmine Tea: There is a wide variety of Jasmine Tea's. And we will explore a few of them in this issue!
Jasmine Tea (Also Jasmine scented tea) is honored as the most fragrant and popular Chinese tea in the world. This tea is light, delicate, slightly sweet and every cup comes with a distinctive fresh jasmine fragrance. Jasmine tea is readily available in Chinese markets, and it can often be obtained from big grocery stores or specialty tea shops as well. Many people may be familiar with jasmine tea because it is a frequent offering at Chinese restaurants.
The jasmine flowers are harvested during the day and stored in a cool place until night. During the night, the flowers bloom with full fragrance. The flowers are layered over the tea leaves during the scenting process. The quality of jasmine tea is determined by the quality of green tea used as its base and the effectiveness of the scenting.
Brewing Jasmine tea can depend on the type.
Let's start with Black Jasmine:
Step1: Put your water on to boil.
Step 2: Add 1 tsp. per cup of black jasmine tea to your infuser or to your teapot. You can strain the tea if you don't want to use an infuser.
Step 3: Pour the boiling water into your teapot and then put the lid on your teapot.
Step 4: Allow your black jasmine tea to steep at least 3 minutes, but no longer than 5 minutes, or it may be bitter.
Step 5: Pour the now hot, but not boiling water into your teapot. Put the lid on your teapot.
Step 6: Strain the black tea and jasmine blooms out of your tea, if you didn't use an infuser or remove your infuser.
Step 7: Pour your tea into tea cups and drink!
And then there is White Jasmine:
Step 1: Put your water on to boil.
Step 2: Pour a bit of the boiling water into your teapot then toss it. This is to warm your teapot.
Step 3: Take the pot off after it starts boiling and allow it to sit for 1 minute.
Step 4; Add 1 tsp. of white jasmine tea per cup to your teapot. You can add the tea directly to the pot or use an infuser.
Step 5: Pour the now hot, but not boiling water into your teapot. Put the lid on your teapot.
Step 6: Allow the white jasmine tea to steep for 5 minutes but no longer than 8 minutes.
Step 7: Strain your white jasmine tea if necessary, or remove the infuser.
Step 8: Pour your white jasmine tea into tea cups and drink.
Next up, Green Jasmine Tea:
Step 1: Put your water on to boil.
Step 2: Pour some of the boiling water into your pot then toss it. This is to warm the pot.
Step 3: Take your water off the heat as soon as it begins to boil. Let it sit for 2 minutes off of the heat.
Step 4: Add your green jasmine tea directly to the pot or to an infuser that you put in your teapot. You'll want about 1 1/2 tsp. of green jasmine tea per tea cup.
Step 5: Pour the now cooler but still hot water into your teapot.
Step 6: Allow the tea to steep for at least 1 minute, but not longer than 2 minutes or it can become bitter.
Step 7: Strain your tea, or remove the infuser.
Step 8: Pour your tea into tea cups and drink.

And last, but (as is always the case...) Not Least,
Oolong Jasmine Tea:
Step 1: Put your water on to boil.
Step 2: Add a bit of the boiling water to your teapot then toss it. This is the warm the teapot.
Step 3: Add your oolong jasmine tea to your pot or an infuser. You want 1 tsp. of tea per cup.
Step 4: Take your boiling water from the heat.
Step 5: Pour the boiling water into the teapot.
Step 6: Allow your oolong jasmine tea to steep at least 2 minutes but not longer than 3 minutes.
Step 7: Pour, and Drink!
Yes, There are many similarities in the brewing process of each of these, but to give any of them a short shrift. would just seem an inappropriate way of treating any of them!
Enjoy!!!
To learn more... Contact: info@thecenterofpower.com

Licorice "The Herb, The Tea, and its Benefits"

Licorice: (Glycyrrhiza glabra ) is a flavorful herb that has been used in food and medicinal remedies for thousands of years. Also known as "sweet root," licorice root contains a compound that is roughly 50 times sweeter than sugar. Licorice root has been used in both Eastern and Western medicine to treat a variety of illnesses ranging from the common cold to liver disease. This herb has long been valued as a demulcent (soothing, coating agent) and expectorant (rids phlegm and mucous from the respiratory tract) and continues to be used by health care professionals today to relieve respiratory ailments (such as allergies, bronchitis, colds, sore throats, and tuberculosis), stomach problems (including heartburn from reflux), inflammatory disorders, skin diseases, stress relief, as a laxative, and liver problems.
Emerging studies are beginning to suggest that licorice may also play a role in the treatment of heart disease. In one recent study, people with high cholesterol experienced a significant reduction in total cholesterol, LDL ("bad") cholesterol, and triglyceride levels after taking licorice root extracts for 1 month. The extract also reduced systolic blood pressure by 10%, although licorice may increase blood pressure in some individuals. These measures returned to their previous, elevated levels when the participants stopped taking the licorice supplements. Licorice root extract has also been shown to reduce the risk of atherosclerosis "hardening of the arteries".
Preliminary studies also suggest that licorice may play a role in the treatment of human immunodeficiency virus (HIV). One early study of only 3 people with HIV suggested that intravenous glycyrrhizin may prevent replication of HIV, but larger studies have yet to duplicate these findings.
Another recent study found that a preparation of licorice may reduce body fat. Fifteen normal-weight subjects consumed licorice for 2 months (3.5 g a day). Body fat mass was measured before and after treatment. Licorice was able to reduce body fat mass and to suppress the hormone aldosterone. Another study found that a topical preparation of glycyrrhetinic acid (a component of licorice) was able to reduce the thickness of fat on the thigh in human subjects.
Licorice can be taken in the following forms:
·Dried root: 1 - 5 g as an infusion or decoction (boiled), three times daily
·Licorice 1:5 tincture: 2-5 ml, three times daily
·Standardized extract: 250-500 mg, three times daily, standardized to contain 20% glycyrrhizinic acid
·DGL extract: 0.4 - 1.6 g, three times daily, for peptic ulcer
·DGL extract 4:1: chew 300 - 400 mg, three times daily 20 minutes before meals, for peptic ulcer
Precautions:
The use of herbs is a time-honored approach to strengthening the body and treating disease. Herbs, however, contain components that can trigger side effects and that can interact with other herbs, supplements, or medications. For these reasons, herbs should be taken with care, preferably under the supervision of a health care provider in the field of botanical medicine.

Kombucha Tea

The Recorded History of Kombucha began in Ukraine and Russia during the late 19th century. In Russian, the kombucha culture is called chayniy grib чайный гриб (lit. "tea mushroom"), and the drink itself is called grib гриб ("mushroom"), "tea kvass" квас, or simply kvass, which differs from regular kvass traditionally made from water and stale rye bread. In Chinese, kombucha is called hongchajun (lit. "black tea fungus/mushroom"), hongchagu ("black tea mushroom"), or chameijun ("tea mold"). In Japanese, the kombucha drink is known as "kōcha kinoko" (lit. "black tea mushroom"). Both the Chinese and Japanese names use hongcha or kōcha "black tea" rather than cha tea or lü cha "green tea". Japanese kombu "a Laminaria kelp; sea tangle" is dried and powdered to produce a beverage called kombucha (lit. "kelp tea"). The English kombucha fermented tea name is pronounced like, and confused with, the Japanese kombucha seaweed tea name.
Some kombucha sources propagate that the history of this tea-based beverage originated in ancient China or Japan, but in both cases centuries prior to knowledge of tea (see history of tea in China and history of tea in Japan). One author claims kombucha, famously known as the "Godly Tsche [i.e., tea]" during the Chinese Qin Dynasty (221-206 BCE), was "a beverage with magical powers enabling people to live forever". There are no recorded references to either tea or "godly tea" during the Qin dynasty.
Another author claims an etymology from "a Korean doctor named Kombu treated the Japanese Emperor Ingyō in 415 A.D." The early Japanese history Kojiki does mention an envoy from the ancient Korean state Silla who was "deeply versed in the medical art" and cured the Emperor's sickness – but his name was, which is pronounced Korean Kim/Gim Mu or Japanese Kin/Kon Mu. Analysis of Kombucha Ferments by Michael Roussin. discovered that the active component in kombucha is most likely glucaric acid. This compound, also known as D - glucaro -1,4 lactone, helps in the elimination of glucuronic acid conjugates that are produced by the liver. When glucuronic acid conjugates are disposed in the bowel during the elimination process, normal gut bacteria can break up these conjugates using an enzyme called beta-glucuronidase. Glucaric acid is an inhibitor of this bacterial enzyme, so the end result is that the glucuronic acid + waste is properly eliminated the first time, rather than being reabsorbed and detoxified over and over. Thus, glucaric acid probably makes the liver more efficient. Interestingly, glucaric acid is commonly found in fruits and vegetables, and is being explored independently as a cancer preventive agent. It has also been discovered that the bacterial beta-glucuronidase enzyme can interfere with proper disposal of a chemotherapeutic agent, and that antibiotics against the gut microbiota can prevent toxicity of some chemotherapy drugs.
Safety & Contamination: As with all foods, care must be taken during preparation and storage to prevent contamination. Keeping the kombucha brew safe and contamination-free is a concern to many home brewers. Key components of food safety when brewing kombucha include a clean environment, proper temperature, and low pH. In every step of the preparation process, it is important that hands and utensils (anything that is going to come into contact with the culture) be dish soap clean so as not to contaminate the kombucha. Kombucha becomes very acidic (in the neighborhood of pH 3.0 when finished) and so can leach unwanted and potentially toxic material from the container in which it is fermenting. Food-grade glass is very safe. Gunther Frank says on his website that besides glass, acceptable containers include china, glazed (without lead) earthenware, stainless steel and food-grade high density polyethylene (HDPE) and polypropylene (PP). Keeping cultures covered and in a clean environment also reduces the risk of introducing contaminants and insects. Maintaining a correct pH is an important factor in a home-brew. Acidic conditions are favorable for the growth of the kombucha culture, and inhibit the growth of molds and bacteria. The pH of the kombucha batch should be between 2.5 and 4.6. A pH of less than 2.5 makes the drink too acidic for normal human consumption, while a pH greater than 4.6 increases the risk of contamination. Use of fresh "starter tea" and/or distilled vinegar can be used to control pH. Some brewers test the pH at the beginning and the end of the brewing cycle to ensure that the correct pH is achieved and that the brewing cycle is complete.