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White Tea Matcha Health Benefits #3

Another Science Daily article, this one outlining a study that asociated the benefits of white tea when it comes to cancer, arthritis and wrinkles.

ScienceDaily (Aug. 14, 2009) — Next time you’re making a cuppa, new research shows it might be wise to opt for a white tea if you want to reduce your risk of cancer, rheumatoid arthritis or even just age-associated wrinkles. Researchers from Kingston University teamed up with Neal’s Yard Remedies to test the health properties of 21 plant and herb extracts. They discovered all of the plants tested had some potential benefits, but were intrigued to find white tea considerably outperformed all of them.

Professor Declan Naughton, from the School of Life Sciences at Kingston University in South West London, said the research showed white tea had anti-ageing potential and high levels of anti-oxidants which could prevent cancer and heart disease. “We’ve carried out tests to identify plant extracts that protected the structural proteins of the skin, specifically elastin and collagen,” he explained. “Elastin supports the body’s natural elasticity which helps lungs, arteries, ligaments and skin to function. It also helps body tissue to repair when you suffer wounds and stops skin from sagging.” Collagen is a protein found in connective tissues in the body and is important for skin, strength and elasticity, he added.

Results showed white tea prevented the activities of the enzymes which breakdown elastin and collagen which can lead to wrinkles that accompany ageing. These enzymes, along with oxidants, are associated with inflammatory diseases such as rheumatoid arthritis. Professor Naughton said: “These enzymes and oxidants are key components of normal body processes. However, in inflammatory conditions, suppressing the activities of these excess components has been the subject of decades of research. We were surprised to find such high activity for the white tea extracts in all five tests that were conducted.”

The researchers were blown away by exactly how well the white tea had performed. “We were testing very small amounts far less than you would find in a drink,” Professor Naughton, one of the country’s leading specialists on inflammation, said. “The early indicators are that white tea reduces the risk of inflammation which is characteristic of rheumatoid arthritis and some cancers as well as wrinkles.”

Eight of the other plants and herbs analysed also helped protect against the breakdown of both elastin and collagen. After white tea, bladderwrack performed well followed by extracts of cleavers, rose, green tea, angelica, anise and pomegranate.

White Tea Matcha Health Benefits #2

Below appears an article from Science Daily outlining a recent study on White Tea Extract and its effect on obesity.

White Tea: Solution To Obesity Epidemic?

ScienceDaily (May 7, 2009) — Possible anti-obesity effects of white tea have been demonstrated in a series of experiments on human fat cells (adipocytes). Researchers have now shown that an extract of the herbal brew effectively inhibits the generation of new adipocytes and stimulates fat mobilization from mature fat cells.

Marc Winnefeld led a team of researchers from Beiersdorf AG, Germany, who studied the biological effects of an extract of white tea – the least processed version of the tea plant Camellia sinensis. He said, "In the industrialized countries, the rising incidence of obesity-associated disorders including cardiovascular diseases and diabetes constitutes a growing problem. We've shown that white tea may be an ideal natural source of slimming substances".

After treating lab-cultured human pre-adipocytes with the tea extract, the authors found that fat incorporation during the genesis of new adipocytes was reduced. According to Winnefeld, "The extract solution induced a decrease in the expression of genes associated with the growth of new fat cells, while also prompting existing adipocytes to break down the fat they contain".

White tea is made from the buds and first leaves of the plant used to make green tea and the black tea most commonly drunk in Western countries. It is less processed than the other teas and contains more of the ingredients thought to be active on human cells, such as methylxanthines (like caffeine) and epigallocatechin-3-gallate (EGCG) – which the authors believe to be responsible for many of the anti-adipogenic effects demonstrated in their study.

White Tea Matcha Health Benefits #1

The following comes from a 2004 article in Science Daily. The article is talking about the health benefits of White Tea Extract - hmmm.... could that be White Matcha? Seems like White Matcha would be a very good thing to have around during cold and flu season! With its prophylactic properties, it could help you avoid that next bug altogether.

White Tea Beats Green Tea In Fighting Germs

ScienceDaily (May 28, 2004) — NEW ORLEANS – May 25, 2004 -- New studies conducted at Pace University have indicated that White Tea Extract (WTE) may have prophylactic applications in retarding growth of bacteria that cause Staphylococcus infections, Streptococcus infections, pneumonia and dental caries. Researchers present their findings today at the 104th General Meeting of the American Society for Microbiology.

"Past studies have shown that green tea stimulates the immune system to fight disease," says Milton Schiffenbauer, Ph.D., a microbiologist and professor in the Department of Biology at Pace University's Dyson College of Arts & Sciences and primary author of the research. "Our research shows White Tea Extract can actually destroy in vitro the organisms that cause disease. Study after study with tea extract proves that it has many healing properties. This is not an old wives tale, it's a fact."

White tea was more effective than green tea at inactivating bacterial viruses. Results obtained with the bacterial virus, a model system; suggest that WTE may have an anti-viral effect on human pathogenic viruses. The addition of White Tea Extract to various toothpastes enhanced the anti-microbial effect of these oral agents.

Studies have also indicated that WTE has an anti-fungal effect on Penicillium chrysogenum and Saccharomyces cerevisiae. In the presence of WTE, Penicillium spores and Saccharomyces cerevisiae yeast cells were totally inactivated. It is suggested that WTE may have an anti-fungal effect on pathogenic fungi.

Several findings in the new study are of particular interest:

* The anti-viral and anti-bacterial effect of white tea (2 brands were tested and studied) is greater than that of green tea.

* The anti-viral and anti-bacterial effect of several toothpastes including Aim, Aquafresh, Colgate, Crest and Orajel was enhanced by the addition of white tea extract.

* White tea extract exhibited an anti-fungal effect on both Penicillium chrysogenum and Saccharomyces cerevisiae.

* White tea extract may have application in the inactivation of pathogenic human microbes, i.e., bacteria, viruses, and fungi.

Matcha Facts and How To's

Matcha – Nutritional Information

	Matcha	Green Tea	Black Tea	Coffee
Polyphenol (Tannin)	1.0g	0.07g	0.1g	0.25g
Protein	3.1g	0.2g	0.1g	0.2g
Fiber	3.9g	---	---	---
Calcium	42mg	3mg	1mg	2mg
Iron	1.7mg	0.2mg	0mg	---
Potassium	270mg	27mg	8mg	65mg
Vitamin A	480ug	---	---	---
Vitamin B1	0.06mg	---	---	---
Vitamin B2	0.14mg	0.05mg	0.01mg	0.01mg
Vitamin C	6mg	6mg	---	---
Carotene	2900ug	---	---	---
Caffeine	0.3g	0.02g	0.03g	0.06g

*Per serving - By Standard Table of Food Composition in Japan (5th ed., 2000)

How to make Matcha

	1. To make a smooth, tasty Matcha, you need: Matcha, a tea strainer, a tea spoon, a bamboo whisk, and a bowl.
	2. In a bowl, sift about 1 teaspoon matcha using a tea strainer.
	3. Whisk matcha with hot water using bamboo matcha whisk, moving the whisk vigorously in “M” motion.The only rule with Matcha, in order to maximize the health benefits, is to avoid using boiling water temperatures as the heat will denature some of the health-giving amino acids in the tea. Using hot liquids at a temperature of about 80-85 degrees is ideal.
	4. For freshness, keep matcha in an air-tight container after opening.
	5. Soak bamboo whisk in water before making matcha to prevent breakage.

More about Matcha

There are lots of studies establishing that green tea is very high in antioxidants, and therefore a very healthful choice. If green tea isn't your thing, perhaps matcha is. It can be brewed into a short concentrated drink, but because it a powder, it can be incorporated into smoothies, cooking and baking of both sweet and savory dishes, making it a versatile way to capture those antioxidants. Because matcha is the whole green tea leaf in a pulverized form, you receive even more antioxidants, and also some fibre. Matcha is also high in amino acids (specifically L-theanine), chlorophyll and vitamins A, C and E. Here's a recipe to hide the matcha in so your whole family gets the benefits!

Green Tea (Matcha) Muffins

Ingredients:

2 cups of all-purpose flour

1 cup white sugar or zylitol (birch/corn sugar - it's healthy for you!)

1/2 tsp baking soda

2 tsp powdered Japanese green tea (matcha), or try the Kenyan White Rhino Matcha

1/2 cup milk (even nonfat works okay)

1 stick of butter, softened

2 eggs 

 

Oven 350ºF

 

Sift together the flour, baking soda, and green tea powder and set aside. In a large bowl, beat the butter until light. Add the sugar and beat some more until light and fluffy.  Add the dry mixture and the milk. Stir with a spatula or wooden spoon until the dry ingredients are just incorporated (don’t over mix). The batter will be somewhat lumpy.  Divide the batter among the muffin tins (I used those foil liners. If you don’t have any liners, grease the tins), about 2/3 full. Bake for 25-30 minutes. Allow to cool on a wire rack.

Did You Notice It?

We now carry TWO kinds of matcha! We've shared the benefits of matcha both in newsletters and here on the blog, but a review is always good, and as we rediscover Japanese matcha, perhaps we'll learn some new things about the Kenyan matcha, too. So follow along over the next few days as we explore matcha!

Today, here's a very informative video (found via Tea Guy), filmed in Japan, about matcha. It is the first of 5 made. Very well done!

Need a Dessert for a Christmas Potluck?

This recipe appeared first on the Nook & Pantry blog and sounds pretty fabulous! The base is a brownie made with white chocolate that sandwiches a matcha cheesecake swirl.

Green Tea Cheesecake White Chocolate Brownie

Brownie base
8 Tbsp butter (1 stick), cut into 1-in pieces
5 oz. white chocolate, chopped
2 eggs
5 Tbsp sugar
1 tsp vanilla
3/4 C flour

Cheesecake swirl
8 oz bar of cream cheese, room temp
1 egg
3 Tbsp sugar
2 tsp green tea/matcha powder
About 2 tsp of water, hot but not boiling

Preheat the oven to 325ºF.

Mix the green tea powder with a bit of hot water to form a paste. Mix the cream cheese, egg, and green tea paste until smooth. Taste a bit and see if it's strong enough.

Melt the butter with the white chocolate. Mix in the sugar, eggs, vanilla, and flour (and baking powder if you want to experiment with it). Whisk until smooth but do not over mix.

Line a 8 x 8 square baking dish with a sheet of foil (with overhang for easy lifting) or grease and flour it. Pour in half of the white chocolate batter. Then drop half of the cream cheese mixture on top in spoonfuls. Top the batter with the rest of the white chocolate brownie batter, then finally add the remaining half of the cream cheese mixture on top. Use a knife and swirl the brownie and cream cheese together to create a marbled pattern.

Bake the brownies at 325ºF for 40 - 45 minutes, or until a toothpick inserted in the center comes out with moist crumbs. The center should be almost set. You don't want the toothpick to come out clean because that would mean the brownies have overbaked. Cool in the pan for 5 then lift the brownies out and cool to room temperature. They're best served cold so chill them in the fridge for about 3 hours.

Green Tea Spritz Cookies

This recipe came from the Nook and Pantry blog,  and if you have a cookie press, it's easy to make these pretty little cookies in whichever shape you like.

Green Tea Spritz Cookies
makes nearly 5 dozen cookies with a cookie press

1 Tbsp matcha (green tea) powder
1 Tbsp hot water
1 1/3 - 1 1/2 C all purpose
1/2 tsp baking powder
1/4 tsp salt
1/2 C unsalted butter at room temperature (1 stick/4 oz.)
1/2 C granulated sugar
1 large egg yolk
1/2 tsp vanilla extract
1/4 tsp almond extract

Preheat the oven to 350 degrees F.

Dissolve the matcha powder in hot water and set aside to cool.

In a bowl, whisk 1 1/4 cups of all purpose flour with the baking powder and salt. Set aside the remaining flour to add as needed to the dough later.

Cream the butter in the bowl of a stand mixer or with a hand mixer until fluffy. Add the sugar, egg yolk, vanilla extract, almond extract, and dissolved matcha. Beat until evenly mixed and fluffy.

Add the flour, baking powder, and salt mixture to the ingredients in the mixer bowl and mix until the flour is just incorporated. The dough should look shaggy and somewhat fluffy. If it is too wet, add a little more flour.

Load the dough into the cookie press barrel and press the dough onto a cold, ungreased cookie sheet.

Bake for 8 - 12 minutes or until the cookies are lightly golden brown around the edges. Rotate the cookie sheet 180 degrees halfway through baking. After removing the cookies from the oven, run a spatula under all of the cookies to separate them from the cookie sheet. Cool the cookies on the sheet.

Cool and rinse off the cookie sheet before each batch.

Green Tea Shortbread

Christmas is shortbread season it would seem. How about a twist on your shortbread recipe this season?

Green Tea Shortbread Cookies #1

2 cups all-purpose flour   2 tablespoons powdered green tea (matcha)   1/2 teaspoon salt   2 sticks unsalted butter at room temp   1/2 cup powdered sugar    Sift the flour, the tea, and the salt into a bowl. In another bowl, beat the butter until fluffy (I did this in my Kitchen Aid mixer), about 3-5 minutes. Add the sugar and continue beating until the mixture is light and fluffy, another 2 minutes or so. Add the flour mixture and mix on low until the dough just comes together (in other words, don't over beat).    2. Place the dough onto a Silpat or piece of parchment paper. Sprinkle with flour and roll until it's 1/4" thick. Chill until firm, about 30 minutes (I rolled my dough out on a Silpat then slid the Silpat onto a cookie sheet before placing in the fridge).    3. Preheat the oven to 325F. Line two baking sheets with parchment or Silpats. Cut the dough into various shapes--Martha used leaf cutters, and I used stars--and transfer to the baking sheets. Gather the leftover dough and reroll (and rechill if necessary) and cut. Bake each sheet about 15-20 minutes or until the cookies are firm and just starting to color. Rotate each sheet halfway through for more even baking. Remove cookies to a cooling rack and allow to cool completely. Cookies will keep in an airtight container for 3-4 weeks.

 

Green Tea Shortbread Cookies #2

 

Ingredients
Yield: Approx 25

3/4 cup (2.25 oz) Confectioners sugar
5 oz Unsalted butter, cut into cubes
1 3/4 cup (8.5 oz) All-purpose flour
3 Large egg yolks
1.5 TBS Matcha (powdered green tea)
1 cup Granulated sugar (for coating)

Directions

• Preheat the oven to 350F. Line a sheet pan with parchment paper.
• Whisk the confectioner’s sugar and green tea together in a bowl.
• Add the butter and green tea/sugar mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth and light in color.
• Add the flour and mix until well combined.
• Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms.
• Form the dough into a disk and chill in the refrigerator until firm (about 30 minutes).
• Roll the dough out to ½” thickness.
• Cut the dough with a leaf cookie cutter.
• Toss each cut cookie in a bowl of granulated sugar to coat.
• Place the sugar-coated cookie on a parchment lined pan. Bake at 350F for 12-15 minutes, or until slightly golden around the edges.

Why not bake up a batch of both and decide which is your favourite?

Feeling Pumpkin-ish?

As October draws to a close, Halloween just a night away, and perhaps you are feeling in the mood for something flavoured with pumpkin.

Have you given the Pumpkin Pie black tea a try. Smooth and creamy with a hint of those familiar pumpkin pie spices, it's a lovely warmer at this time of year.

Or for something completely different, why not try some matcha pumpkin seeds?

 Save the seeds when you are carving a pumpkin and then toast them - here's how.

Combine 1 tbsp coarse salt with 1/2 tsp matcha powder.

 Rinse the pulp off the seeds and drain them. Line a pan with parchment paper or foil. Toss pumpkin seeds with a healthy cooking oil, and a salt and matcha powder mixture, then put the seeds on the pan and place it in a 250F oven for about 1 hour, tossing every 15 - 20 minutes.

You could try it in your microwave or a skillet on the stovetop.

You could also do this with other types of seeds, like acorn or butternut squash.

If you have matcha-salt leftover, try it on other foods, like poached or fried eggs, or in a grated carrot salad.