It's fun when we get noticed for what we do.  Here is your multi-media Portsmouth Tea experience:

First:  Fosters Daily Democrat Article

Second:  Marshall Malone, our Chief Leaf, interviewed in this podcast.

Enjoy

We are opening our new cafe soon; October 24th is the current date, but stay tuned for details.  Meanwhile, you can read about it in Fosters.

'SOMERSWORTH — At the Portsmouth Tea Company new retail store, it will be all about comfort, life and beauty.

After three years in the mill building in Somersworth on the Salmon Falls River, owner Marshall Malone has decided to move the business down the street to be more in the public eye."  READ MORE.

If you think the tea market isn't changing, read THIS.  The Park Hyatt Washington is putting on the kettle and charging big-time for a fine Pu-er. We have seen our tea sell or up to $10 per pot in a restaurant, but maybe we need to rethink that...

...or not.  Ours is still a frugal indulgence and we love you too much for that.

We are always grateful when we get press.  This is the first time the business was noticed before the teas.  Here is the link to Seacoast Ventures.

I drink Irish Breakfast almost every morning.  For this tea guy, it is the tea of teas - no frills - just a blend of amazing leaves from Sri Lanka, India and one other place I won't mention (it is a secret blend after all).  Yet for all its rich goodness and clean flavor, the taste sometimes varies from cup to cup.  I discovered this by making small cups in the morning, measuring one tsp per serving.  The challenge here is that it is a blend of FOP (Flowery Orange Pekoe) - translation; large leaves.  I found out that the ratio of leaves in the blend don't all make it in a one small spoon.

Solution: Make a larger cup/pot:  When I make 16 ozs at a time, it is much more consistent because I am measuring more tea (two tsp) into the cup or pot.  The ratio in this blend is more consistent this way.

I hope you enjoy this tea like I have. 

OK - guests arrive, but you have no refreshment. Here's what to do:

Fill 1 gallon container with ice, then 1/4 gallon water. Now take 5Tablespoons Apricot Peach ( any tea will do - try Mmmmango)
split between two large T-Sacs. Placed each sack in a Stump Pot (16 oz pot) and steeped 5 minutes. Add 1/4 cup sugar, split
between both pots (stir at any time during the steep). Pour pots into gallon container of ice water.

Never Fails.

...reviewing great news on the cancer front:

"The risk of developing ovarian cancer can be reduced by drinking tea," a team of Swedish researchers says.

Karolinska Institute researchers found drinking at least two cups a day cut the risk by nearly 50%. Antioxidants in tea are thought to be the reason.

The team quizzed over 60,000 women, 301 of whom developed ovarian cancer.

Researchers said they saw a 46% lower risk of ovarian cancer in women who drank two or more cups of tea per day compared with those who did not drink tea.

Women who drank one cup of tea a day had a 24% reduced risk, while those having less than one cup had 18% less risk.

Lead researcher Susanna Larsson said they had found no link between coffee consumption and the risk of ovarian cancer, but added more research was needed.

"In summary, our results from a large population-based cohort of Swedish women suggest that tea consumption may lower the risk of ovarian cancer. "

We love to sell tea, though not at the expense of false claims.  Oprah may tout weight loss and green tea, but here we offer something less senstionalized:

"Weight reduction can be achieved by long-term decreases in energy intake and/or increases in energy expenditure. Several small short-term trials have reported modest 3-4% increases in energy expenditure after the consumption of oolong tea (56, 57) or green tea extract (58). However, none of these studies were designed to assess weight loss. More recently, a clinical trial in overweight men and women who had lost an average of 7.5% of their body weight by adhering to a very low calorie diet for four weeks found that green tea capsules (573 mg/day of catechins and 104 mg/day of caffeine) were no better than placebo in preventing weight regain over the next eight weeks (59). At present, there is no evidence from controlled clinical trials that tea or tea extracts promote weight loss or improve weight maintenance in humans. Interestingly, recent studies showed a lowering of tissue fat levels in mice drinking green tea, black tea, or caffeine"

From the Linus Pauling Institute

Visit the New Hampshire Public Television Sight and enjoy THIS STORY, which is about eating healthy in today's culture.  Certainly, this inlcudes adding good tea to your diet.  You may recognize us half-way through the video.  It is a grand tour of Portsmouth Tea. 

Be sure to click "View Program." It requires Real Audio. - Enjoy

Poached Pear with Avalanche Rooibos

Last week I had success with Avalanche Rooibos and Chicken, so I thought I would do something different with pears? The results were marvelous:

In a sauce pan, mix 1 part wine or grape juice to 1 part Avalanche Rooibos. Be sure to use enough liquid to cover your pears completely. Then add 5 cloves and 2 tsp cinnamon.

Remove skin from the pear with a potato pealer. You can either half and core the pears or place the entire pear in the pot. Lower the temperature of to a very light boil and cook the pears for 30 mintues.

After 30 minutes, test the pear with a fork to make sure it is soft. Using a slotted spoon, place the pears on the plate and allowed them to cool a bit. Meanwhile, reduce the poaching liquid by allowing to to boil lightly for another 10 minutes.

Serve with French Vanilla ice cream, pouring the reduction sauce over the entire plate. Delicous!

Note: To decorate better, cook the skinned pear as a whole with the stem. Using a sharp knife, make 5 clean slices from the bottom to so that each slice is halfway to the top of the pear. This will allow you to fan the bottom of the pear onto the plate. Pour the reduction sauce on one-half of the plate, spread the pear out in the center and dust with powdered sugar. Then serve ice cream on the side.

Stuffed Bird

Consider this: While stuffing your turkey, try adding Lapsang Souchong, the cedar smoked tea from the Fujian province. It will add a complexity of flavor that you will want to repeat again and again. The drippings will make a unique gravy and the smokiness will add curiosity without overwhelming your food.

Spiced Cider

Instead of your usual mulled cider, try blending one part Cranberry Fruit Tea with one part apple juice and serve hot. It will add a healthy twist to this beverage.

Chef Michael Grillo from the Country View Restaraunt in Greenland, NH offers these recipes for you - courtesy of Portsmouth Teas:

Fall Salad, with a Cranberry Fruit Tea Vinaigrette

1 Cup prepared Cranberry Fruit Tea (chilled)
½ Cup Salad Oil
2 ½ teaspoons Apple cider vinegar
2 Tablespoons white sugar
½ teaspoon salt
Dash black cracked pepper

Teaspoon toasted pecans per salad
1 oz crumbled gorgonzola cheese per salad

Mix tea, sugar, salt, and black pepper together
Add vinegar and oil slowly while whisking.
Chill
Once chilled garnish salad with pecans and cheese, then drizzle over salad
Serve immediately

Pan seared Sea Scallops With a Chai mustard cream sauce
2 Cups prepared Masala Chai
5 Tablespoons Dijon mustard
4oz half+half
1 ½ oz white sugar

Reduce tea by half over medium high heat
Add Dijon mustard, and stir
Add sugar, stir till dissolved
Stir in half+half
Reduce till desired thickness

Sugar is used to adjust the bitterness of the Chai tea, as once reduced it has a tendency to be bitter.
More or less might be needed to suit ones taste.

Pardon me, I'm going to do a bit of twirling in my open space now.

Submitted by Marshall Malone

The work in the European Journal of Clinical Nutrition dispels the common belief that tea dehydrates. Tea not only rehydrates as well as water does, but it can also protect against heart disease and some cancers, UK nutritionists found. Dr Ruxton said: "Drinking tea is actually better for you than drinking water. Water is essentially replacing fluid. Tea replaces fluids and contains antioxidants so it's got two things going for it."  

Evidence was found suggesting the antioxidants in tea help to prevent cell damage as well as other health benefits including protection against tooth plaque and potentially tooth decay, plus bone strengthening. 3 to 4 cups of tea a day was found to cut the chances of having a heat attack and there was a possible connection of tea consumption protecting against cancer.

Daily fluid intake is important and tea can be counted as a rehydrating healthy drink.

Story from BBC NEWS: http://news.bbc.co.uk/go/pr/fr/-/2/hi/health/5281046.stm
Published: 2006/08/24 © BBC MMVI

White tea retail sales have doubled in the last year. White tea, which is rich in antioxidants and low in caffeine is the more exotic and expensive cousin to black tea. Consumers, mainly modern health nuts, are willing to pay the 47 cents more for a cup of white tea over a cup of black tea on recommendation from doctors.

We have discovered that white teas are most popular when sold in bottles and mixed with flavors, which we don’t do here. We do, however, offer three beautiful white teas; two from China and one from Sri Lanka. They are subtle and versatile.

While customers realize the potential health benefits of white tea, the very subtle flavor of this imperial delicacy is not as ‘exciting’ as the various fruity and spicy teas available. However, if your palate is refined, you will enjoy the soft notes in white tea.

Sunscreens in your food

Planning a picnic? Bring "sunblocks": tomato, pomegranate, salmon, green tea and dark chocolate. No kidding. Scientific tests show that high-antioxidant foods can bolster resistance to damage from ultraviolet light that promotes sunburn, wrinkles and skin cancer. When you eat certain antioxidants, they help stabilize skin cells, preventing and repairing damage.

Best bets from the lab

Chocolate. Women who drank a hot cocoa high in "flavanol" antioxidants daily for three months had 25% less reddening after UV irradiation and more moist, less scaly skin than women drinking low-flavanol cocoa, says new German research. Another source of flavanol is dark chocolate. The downside: It can have a lot of calories. (Mars makes a flavanol-rich bar, CocoaVia, with only 100 calories.)

Tomatoes. German research also finds that lycopene (the antioxidant in tomatoes) reduces sensitivity to sunburn. Drinking tomato juice or taking 10mg lycopene daily for three months cut signs of sunburn from a UV lamp 25% to 48%. Processed tomato products are rich in lycopene.

Pomegranate. At the University of Wisconsin, antioxidant-rich pomegranate extract inhibited changes in human cells exposed to UV light.

Fatty fish. EPA, which is an omega-3 fatty acid in fish, reduced signs of UV damage in skin cells, says a recent Korean study. In a British test, taking 4,000mg of omega-3 a day (the amount in about 12 ounces of salmon) for three months cut sunburn damage 30%.

Green tea. Several studies show drinking green tea helps prevent sunburn and precancerous changes. In a small study, drinking about 2 cups of green tea reduced UV skin damage.

Contact Jean Carper at stopagingnow.com. Scientific sources are at usaweekend.com.

My wife, the source of much wisdom, always tells me that it is better to let other people brag about you.  It is her gentle way of slowing my shameless self-promotion.  This is why I was pleased to see the PalmTree Pundit do a bit of bragging on our favorite Kettle, the Zojirushi or "Z-Pot."  We have the 3-liter at home, which is perfect to keep your water the perfect temperature all day.  Like PalmTree, we use it for much more than tea.  These are very popular in Japan and just as difficult to spell as karaoke. 

Posted by Marshall - President, Portsmouth Tea Company

This is a first for us at Portsmouth Tea. We are marking down a few items to make room for fall inventory. Here are some things you can take advantage of now:

This award winning electric Kettle - now 25%OFF

The leather Senator Flask Thermos in Red and Black - now 50% OFF

Any Cast Iron Pot with infuser - Now SOLD OUT

We will allow these prices to remain until inventory runs out. Don't forget to pick up some nice tea to go with these.

Many know our love for bloggers - This one touched some of the folk at Portsmouth Tea today. Though we enjoy her sentiments, we can tell her that we have no bad tasting tea here. It's all good.

I might recommend that she try our fruit teas- iced or hot. Fruit teas also make great bases for a sorbet or a popsicle. Why don't you give it a try.

New Hampshire's own Accent on Lifestyle magazine gave us the scoop on how to have a refreshing and well hydrated summer. Their advice was simple: "Hold the soda and sports drinks. Instead, pick the seasonal favorites..." The top three were Brewed black tea, green tea and herbal tea. I wonder where you can purchase those kind of things....hmmmm.

Water is always the best way to hydrate, but teas come a close second on the health meter. Sports drinks and even RTD's (ready to drink teas) have added sodium, sugar and things we can't prounce very well at Portsmouth Tea.

Most of our teas can work as an iced tea, though some may cloud more than others. To avoid clouding, which is common with Ceylons and teas from northern India, try making steeping your brew in the sun all day rather than using boiling water. For fruit teas, chinese black teas and rooibos, we recommend brewing normally (using boiling water) and chill. For green tea, heat the water to 180 degrees, which is under boiling and steep for 3-5 minutes before chilling in the fridge. If you can't wait that long, make a strong batch and use ice to cool down.

Chill out.

Hot Black Tea consumption is associated with a significantly lower risk of squamous cell carcinoma (SCC), a form of skin cancer; tea concentration (strength), brewing time and temperature all influence the potential protective effects of hot Black Tea on SCC. Oral consumption of Green or Black Tea decreased the number of tumors in mice following exposure to UV radiation. Green Tea polyphenols may have cancer preventive potential, especially in the case of solar UV-induced cancer. Research suggests that compounds in Green Tea may protect skin from ultraviolet (UV) radiation-induced damage when applied topically. Topical treatment of Green Tea polyphenols on human skin prior to UV exposure inhibited indicators of DNA damage, thus inhibiting photocarcinogenesis, or UV-induced skin cancer. Experiments that show that administration of Green Tea, Black Tea or specific flavonoids in tea inhibited the growth of established nonmalignant and malignant skin tumors in tumor-bearing mice. In addition, oral administration of Black Tea inhibited DNA synthesis and enhanced cell death (apoptosis) in both nonmalignant and malignant tumors in tumor-bearing mice.

source: The USA Tea Council

...more great news on the cancer front:

"The risk of developing ovarian cancer can be reduced by drinking tea," a team of Swedish researchers says.

Karolinska Institute researchers found drinking at least two cups a day cut the risk by nearly 50%. Antioxidants in tea are thought to be the reason.

The team quizzed over 60,000 women, 301 of whom developed ovarian cancer.

Researchers said they saw a 46% lower risk of ovarian cancer in women who drank two or more cups of tea per day compared with those who did not drink tea.

Women who drank one cup of tea a day had a 24% reduced risk, while those having less than one cup had 18% less risk.

Lead researcher Susanna Larsson said they had found no link between coffee consumption and the risk of ovarian cancer, but added more research was needed.

"In summary, our results from a large population-based cohort of Swedish women suggest that tea consumption may lower the risk of ovarian cancer. "

Portsmouth Tea Collaborates with Planet Cancer to Support Young Adults With Cancer SOMERSWORTH, NH – April 06 - Portsmouth Tea Company recently announced a partnership with Planet Cancer, a non-profit organization that provides support for young adults with cancer in their 20s and 30s.

During the first week of April, which is National Young Adult Cancer Awareness Week, Portsmouth Tea will sell their teas through the Planet Cancer website and will donate a percentage of those sales to Planet Cancer.

“With all the data on the health benefits of tea, we felt that the two companies were a perfect match,” says Marshall Malone, president of the New Hampshire-based tea company. Recent research studies reveal that antioxidants in tea may inhibit the growth of cancer cells and support cardiovascular health.

About Planet Cancer Cancer is a registered 501(c)3, providing a community of support for young adults with cancer in their 20s and 30s through a dedicated, irreverent website; online message boards and face-to-face weekend retreats. In addition, Planet Cancer gives young adults a voice in the medical and patient communities, in order that their unique issues and needs are both recognized and addressed. For more information about Planet Cancer, visit www.planetcancer.org. Contact Heidi Adams by email (contactus@planetcancer.org) or by phone at 512.452.9010.

About the Portsmouth Tea Company LLC: The Portsmouth Tea Company offers the finest collection of teas in the world through its website, www.portsmouthtea.com. It carries unique teaware and more than 120 teas, including white, black, green, oolong rooibus (a South African Bush), fruit tisanes and many specialty blends created in New Hampshire. The easy-to-use website provides accessibility to high-quality teas that are difficult to find in the U.S.

Though there is no broad claim that tea cures cancer, the evidence of its powerful role is piling up. “Research, both in vivo and in vitro, had indicated that tea and tea polyphenols interfere with or inhibit carcinogenesis at initiation or during further stages, by different mechanisms. Further, tea consumption decreases the growth rate of tumor cells and prevents metastasis and the formation of large tumours¹

“In 2004, Mayo researchers published test-tube studies on a green-tea extract...In the lab; the extract reduced the level of certain proteins that seem to prolong the life of CLL cells.” ²

Various methods are used to measure the effectiveness of tea consumption and tea components on the initiation, promotion and progression stages and there is much work to be done. There have been a range of such studies on Cancers of the mouth, pharynx, esophagus, stomach, colon, rectum, pancreas, lung, mammary glands, bladder and the kidney. Several studies suggest a lowered risk of digestive tract cancers among tea drinkers, especially those consuming green tea. ³

Certainly, we like to hear this news.  The trick is separating broad claims from scientific fact.  We hope our new collaboration with Planet Cancer will aid in the fight to find a cure.

^“1 Tea and Health;” The Tea Research Institute of Sri Lanka, WWD Modder, AMT Amarakoon, 2002, p106.

²Testing the Power of Green Tea; Wall Street Journal, March 21, 2006, D4.

^“3 Tea and Health;” The Tea Research Institute of Sri Lanka, WWD Modder, AMT Amarakoon, 2002, p111

I'm drinking one of my favorites, Kenya Black.  Though we have access to much of last years crop, a 2006 plucking seems doubtful due to drought.  But it's not the tea I'm worried about.

The Earth's Observatory reports:  "Up to 3.3 million people are facing starvation after severe drought stunted crops in parts of Kenya. The rainy season that supplies Kenya with the water needed to grow crops typically runs from March to June. This year, the rains fell from the second week of April through the first week of May, and though the rains were heavy in places, much of the country remained dry during May and June. The severe drought has led to food shortages in Kenya’s Eastern, Coastal and Central provinces, and the situation may not improve soon. On July 14, Kenya’s President, Mwai Kibaki, announced that poor rainfall caused at least a 60-percent crop failure in five of Kenya’s seven provinces. In the same statement,which was reported in a number of international news sources, he declared a national disaster and requested nearly $100 million in international aid. Subsequently, Kenya’s Ministry of Agriculture has once again reduced its national long-rains season maize projection to 1.97 million metric tons, 13 percent lower than the 2.27 million metric tons originally anticipated. While normal to above-normal maize output is anticipated in western Kenya and the North Rift, well-below-normal output is expected in the lowlands of the Coast, Eastern, Nyanza and Central Provinces."

It is our understanding that the workers may not have the strength to pick tea, if there is any to pick.   Click here to donate to World Vision in order to assist with famine relief. 

It is good to ask about who picks your tea. 

Honolulu Advertiser reports on a potentially successful experiment; growing tea Hawaii. They're aiming to do with tea what Kona growers have done with coffee on the west side of the island.

"Francis Zee, a horticulturist for the U.S. Department of Agriculture's Pacific Basin Agriculture Research Center, said Volcano's morning sunshine, evening clouds and cool misty nights make the area a perfect place to grow tea."

The question we have; how do they plan to sort out high labor costs in Hawaii? If they are using the orthodox method of handpicking, will they run into Dole's problem and be forced to shut down their plantation?

This isn't skeptism, rather eager anticipation for a good tea grown in the U.S.

Because of labor costs, any American tea grower might feel pressured to offer CTC (Cut-Tear-Curl) teas, which are cut with machines and sold in tea bags. This may or may not affect the taste, but would probably not work for the Hawaiin tea market. As the article maintains, it will most likely be a very expensive specialty tea.

We look foward to hearing their progress.

100 Main St., Somersworth, NH 03878

Phone: (603) 692-4043

Directions: Click Here for a map. From 95 North or South, take the Spaulding Turnpike (Rte 16) North to exit 9. You are now in Somersworth, NH. Take a right at the top of the exit and drive straight (High St.) for about 3.5 miles. This takes you to glorious downtown Somersworth (passing Chilis, Market Basket, Walmart, Rite Aid, etc...). As you get to the bottom of the hill in downtown (after Main St and High St. merge), start looking on your right. You will see Somersworth House of Pizza and their speedy red Hot N Fast cars. Turn right into the alleyway, which is really the entrance to the Great Falls Mill on the Salmon Falls River. This is the North and only entrance. Drive along side the building until the parking lot widens, then park. We are located in the South building on the 2nd floor. Note: If you cross the bridge in Somersworth, you have exited town and gone into Berwick, Maine. You will want to turn around.

We are thrilled that you are coming.

 Fruit Plaza writes:

A world premiere at the Fruit Logistica [trade show]: tea wine from Sri Lanka 
"... The Sri Lanka Tea Research Institute has developed a tea wine with an alcoholic content of 9%, which is making its world debut here".

We don't know if this will take off in the U.S., but it certainly gives an edgy lifestyle to the tea totaller.

From teausa.com: “For years, research in populations has suggested that tea drinking is associated with improved cardiovascular health. Recently, both clinical and population studies have found similar positive cardiovascular effects among people who include tea as a part of their daily diets.

Research presented at the American College of Cardiology 50th Annual Scientific Session revealed:

A combined analysis of 13 published studies found an average estimated 11 percent lower rate of heart attacks among study participants who drank three or more cups of tea per day. According to the researcher, Dr. Lenore Arab of the University of North Carolina at Chapel Hill, that 11 percent could translate to a potential preventive impact for 100,000-110,000 people were all persons at risk to increase their intakes by 3 cups/day. This estimate is based on an average number of 1.1 million heart attacks per year in the United States.
A study involving people diagnosed with coronary artery disease reported that subjects who drank four cups of black tea per day showed improved blood vessel function. These results suggest that drinking tea may improve an important underlying abnormality of blood vessel function that may be related to coronary artery disease.”

Coffee and Tea Blogs about a recipe using Lapsang Souchong in a chicken recipe.  We have heard it used in poaching, but barbeque?  Wow! 

We recently added this tea to our collection and we would like to know what you think of this rare and powerful tea.  Email us at info@portsmouthtea.com.

Lazy Broad's Smoky Chicken
4 boneless chicken breasts (or thighs), cut into strips
1-2 tsp Lapsang Souchong tea
3 cups water
1 tsp parsley flakes
1 tsp garlic salt
1 tbsp honey
2 tbsp barbecue sauce
1 tsp flour
2 carrots, diced
2 cups rice

Boil 3 cups of water, use one cup to steep the tea for 5 minutes.  Add the tea (with the leaves) to a deep skillet with the remaining 2 cups of water.  Add parsley, garlic salt, honey, barbecue sauce, and flour to skillet and turn heat on medium.  Add chicken and diced carrots.  Cover and allow to simmer for 15-20 minutes.  Serve over rice.

Reason #1266 Why we chose the name "Portsmouth Tea Company."

PORTSMOUTH NH - Piscataqua river shipyards turned out 28 clipper ships in the two decades prior to the Civil War. Not only were Portsmouth vessels fast and well-built, they were also elegantly outfitted with fancy carving and woodwork to rival that found in the finest houses of the period.
"When the Morning Light's stern hit the waters of the Piscataqua she was the largest merchant vessel yet launched on the river." [1853]

...and there is a little Portsmouth history for ya. Brew it fast. Brew it pretty.

One of our customers recently made contact with someone who had just returned from South America.  They were touting the benefits of Coca Tea and asked if Portsmouth Tea would sell it.  We could, I explained, but I would not enjoy the jail time. 

Coca Tea is made from the Coca plant, which is where cocaine is derived.  The plant itself provides medicinal benefits, but its abuse makes it an unlikely hero.  To give some understanding, if caffeine were processed as pure as cocaine, it would be deadly.  But, as Dr. Maturin might say to Lucky Jack Aubrey, "it is an invigorating leaf."  If coca were not so easily abused, it might be sold this way:

• Revitalizes restores and energizes
• Elevates brightens and controls moods
• Controls your need for sleep
• Helps digestive processes
• Regulates the metabolism of carbohydrates
• Acts against fatigue and altitude sickness
• Contains high volume of potassium, calcium, Magnesium, Iron, minerals necessary in a daily diet.

In fact, these bullets come from a Peruvian company wishing to sell their concoction.  Good luck getting it past our borders.

(By the way; we are not suggesting that coca is something we should sell or you should try)

"We've been experimenting with so many different flavors these days that we haven't had Marshall's Breakfast for several weeks. We returned to it this morning with great delight. It remains impossible to pick a single 'favorite.'"

We love you too Bruce.

Let the Haoles (mainlanders) learn from our friends in the 50th state. Organic Green teas are now offered at McDonalds.

This article in the Honolulu Advertiser tells you more about it. Interestingly, they mention genetic engineering, claiming that it saved the papaya industry. You might want to know that it saved the Sri Lankan tea industry in the 30's too...but that is another blog day.

Jim from New Hampshire stopped me in the gym to ask about Oolong tea and its effects on eczema (Atopic Dermatitis). I had never heard of this, so I did my due diligence:

I found the study in the Archives of Dermatology, which showed "marked to moderate improvement of their [those with eczema] condition. The beneficial effect was first noticed after 1 or 2 weeks of treatment. A good response to treatment was still observed in 64 patients(54%) at 6 months." Their conclusion was that the "therapeutic efficacy of oolong tea in recalcitrant AD may well be the result of the antiallergic properties of tea polyphenols.."

Arch Dermatol. 2001;137:42-43 ( Masami Uehara, MD; Hisashi Sugiura, MD; Kensei Sakurai, MD ).

Thanks Jim.

...that my congressman, Jeb Bradley and his wife, used to own a natural foods store. He knew a good bit about tea and enjoyed a cup of our Kenya Black today during his visit.

Dangit! I forgot to tell him that it goes great with Chocolate :)

It is our general belief that black and green tea are equally beneficial to health. Both come from the same plant (Camelia Sinensis), just processed differently. All tea contains polyphenols and catechins, which are antioxidents that help rid our bodies of free radicals.

It should be noted that there are hundreds if not thousands of varieties of the Camelia Sinensis, and all of them can be processed differently. Because of this, we are skeptical of any wide-reaching cure-all claims that tea is the be all and end all in cancer cures. Here is a parallel we can draw; just as one rose might have a different color flower than another, one variety of tea may have more cancer preventing benefit than other varieties. This could be why we are hearing some studies claiming tremendous health benefit and some that do not make spectacular claims. I know of one cancer survivor who claims that Sencha cured him from cancer. My question to him is, "is that a true Japanese Sencha or Chinese Sencha?" Or I could ask, "what variety of leaf was used to make that tea?"

Still, this article in Science Daily should be noted. It claims that Green Tea does have value in the fight against cancer. Read on:

"Green Tea's ability to fight cancer is even more potent and varied than scientists suspected, say researchers who have discovered that chemicals in green tea shut down one of the key molecules that tobacco relies upon to cause cancer. It's a find that could help explain why people who drink green tea are less likely to develop cancer. The finding by scientists at the University of Rochester's Environmental Health Science Center appears in the July 21 issue of Chemical Research in Toxicology, published by the American Chemical Society."

As we read more, we will divulge more. I will still enjoy my tea for the excellent taste. That I can prove.

What is the difference between a decaffeinated tea and a tea with no caffeine?

Many ask me if Rooibos is decaf. I tell them no, but it has no caffeine. The returned look is priceless.

What's the difference? Decaf teas once had caffeine but have been De-Caffeinated. In other words, through some process, chemical or otherwise, the caffeine has been removed. This generally leaves traces of caffeine in the leaf and often, little flavor. Our Kamala Decaf has been decaffeinated with carbon dioxide, rather than harsh processes that damage the leaf and remove taste. It offers a unique flavor for a decaffeinated tea.

Rooibos, on the other hand, has zero caffeine content and is also low in tannin content too. Because rooibos is naturally caffeine-free, it does not have to be subjected to a decaffeination process and, therefore, does not lose any of its polyphenol content (as occurs when green and black teas are decaffeinated). The zero caffeine content also means rooibos can be enjoyed by those who want to avoid the stimulating effects of caffeine and can be consumed in quantity by those who want to use it as a fluid replacement. Our best selling Rooibos is Shooshy La La, with Avalanche running a close second. They are healthy and yummy.

If you are avoiding caffeine, try Rooibos. It is healthy and delicious. For more information on Rooibos, click here.

We realize that tea will be enjoyed for its hangover relief qualities (refer to our blog post on 11/11) on January 1st, but we do hope that you will enjoy a responsible New Year with family and friends. 

If you resolve to stay healthy this year, we certainly know the beverage which can help you get there.  Making the switch is easy when you brew a good cup of tea.

...because Marshall's Breakfast tastes really good with the new ipod.

What do you think? Should we be podcasting? Email info@portsmouthtea.com and tell us what you think.

How can one bush make a difference?

In order to maintain consistency on the tea plantation, it is important that growers use the "vegetative propagation" method of growing.  This means that they do not plant from seed; rather they select the variety of tea plant they want and use cuttings from it to create new plants.  This ensures that every generation of plant is exactly the same as the first.  Why is this important?

Growers are all too familiar with the importance of the vegetative propagation method because they can find plants that are resistant to pests or disease and create them over and over.  One example is when Mr. Lambert Perera created the popular DT-1 clone, which solved the Sri Lankan eel-worm infestation in the 1930’s.  After much research, Mr. Perera found one naturally resistant plant and combined clonal selection and vegetative propagation to create an entire line of worm-resistant tea plants.

Why do you want to know this?  The same process is used to make consistent tasting tea from year to year.  It only takes one plant to create an entire line of good taste and most tea plantations use this method to reproduce. 

Now that you know this, you can begin your search for the perfect single-estate tea and order it every year to see if they have maintained consistency.  Keep in mind that soil and climate conditions change, which can impact taste.  However, the general character of your estate’s tea will remain the same over time.

Try some of our single estate teas and test this out:  Kirkoswald, Indulgashina, and Guranse are just a few examples.

When Bloggers tag us, it is a beautiful thing.   When tea-bloggers tag us, we are ecstatic.  This gentleman has us blushing.  Thank you Mr. Brinshock!  We look foward to reading your Wonders of Tea blog more often.

Amy in Alaska writes:    This is the most AMAZING TEA!!! It is so refreshing and so wonderful. I absolutely love the site too. So classy.

Thank you for the Holiday Cheer.

The Finest Collection of Teas in the World available in Somersworth
By Jeanette Gagne

My recent discovery of the Portsmouth Tea Company, in the Great Falls Mill building, has changed my life. This past year, I have successfully managed to drive up my blood sugar, blood pressure, and cholesterol by sprinting to the local coffee & donut shop every morning on my way to work. Oh, what was I thinking?

Even in my dreams I couldn’t imagine such a wonderful place. If you are a tea connoisseur, you will step through those big wooden doors and think that you’ve just passed through the pearly gates. If you are a tea lover, then you’ll think it is Christmas morning. But, if you aren’t sure about tea or you always thought tea comes from those little dry paper packets in dusty boxes on the shelf, then you’ll find yourself incredibly curious about what you see in front of you. You’ll see a giant mill room made of bricks and wonderful old wooden floors with large sunny windows overlooking snowy pine trees and the icy river, and in that room you’ll find row, upon row, upon row of barrels containing teas from all over the world. The Portsmouth Tea Company offers over 120 teas. You’ll discover teas that are black, white, green, black-blend, oolong, flavored, green-black, herbal, fruit, Rooibus, Chai, Earl Grey, decaffeinated, organic, and teas you never knew existed. You’ll find beautiful and practical teaware to help you make a proper cup of hot or iced tea. To understand these wonderful teas better, there are excellent books. I’m reading The Tea Companion, A Connoisseur’s Guide, which is not only a wonderful education of the history of tea in all countries, but a guide to the different teas, where they come from, and how best to enjoy them.

You’ll also meet the owners, Marshall Malone and Jere Vincent, who have partnered to create the finest tea collection in the world. They have literally been all over the world to learn as much about tea as possible. Jere Vincent’s educational background and 20-year history in the study of tea has been instrumental. He has been teaching on the college level for many years. “It is important that we teach our customers the benefits that tea provides. There is so much to learn about the healthy aspects to tea, from weight loss, cancer prevention and cardiovascular health. Its antioxidant potential appears to be the real deal.”

The enthusiasm of Marshall Malone is contagious and thankfully because I feel much better now that I take along a wonderful hot tea with honey or milk in my thermal cup, and just in the nick of time for the promise of a healthy new year! When I drink my tea, I like to think about where the tea came from. Were my little tea leaves picked in Africa, Sri Lanka, China, Indonesia, or Japan? Who was the person picking them? Was it a young lady or a grandfather? Did my tea leaves come from the foothills of the Himalayan Mountains in the spring? Was the sun shining or was it raining the day they were picked? If they were picked a day before or a day later, would my tea taste different? I like to imagine my tea leaves drying in the sun on the bamboo racks in the breeze. And, if I brewed my leaves a little longer or a little shorter would my tea taste different? Tea is not the drink that comes from those little dry paper packets in dusty boxes on the shelf. It’s a wonderful, hot, healthy, delicious drink for everybody to enjoy. We are so lucky to have the Portsmouth Tea Company right here in Somersworth. Now, if we could encourage our local restaurants to serve a proper cup or pot of hot tea to be enjoyed with our meals, it would truly be a wonderful thing!

Though we are in New Hampshire, we just won an award in Louisville. Or shall I say that our Design Team won an award from the Louisville Graphics design association. Congratulations Guys! Great work on our ID materials. The brand is as worthy as the tea.

Roman Bystrianyk, "Green tea helps fight the flu", Health Sentinel, November 29, 2005,

Each year there is a mounting fear as the flu season approaches. With much of the attention given to the avian flu this year, the level of anxiety has increased in many people. With these concerns there is an interest in finding alternatives that can help fight the flu.

Several studies show that green tea – in particular chemicals called polyphenols – decrease the infectivity of the influenza virus. A study conducted at Pace University indicated that green tea extracts and polyphenols have an adverse effect on bacteria that cause strep throat and other infections. Milton Schiffenbauer, PhD, a microbiologist and biology professor at Pace University in New York City, stated in a news release that, “Our research shows tea extracts can destroy the organism that causes disease. If we can stimulate the immune system and at the same time we are destroying the organisms then it makes sense to drink more tea.”

Green tea is produced from the leaves of an evergreen plant called Camellia sinensis. The major active ingredient in green tea is believed to be the polyphenol compounds called catechins. These key compounds include EGCG, EGC, and ECG.

A study in the August 2005 journal Antiviral Research, examines these compounds against three currently circulating influenza viruses. The authors performed a number of experiments to examine the effects of green tea on these flu strains.

They found that these compounds were effective in reducing the plaque forming capabilities of the viruses. A plaque is produced when a virus infects a cell, replicates, and then kills that cell. EGCG and ECG at 50 μM (micromolar) inhibited more than 50% of the plaque forming ability of the influenza viruses. However, when all the polyphenols were combined the mixture reduced the plaque forming by over 90% and in the case of one flu strain (A/Chile/1/83 – H1N1) by nearly 100%.

Other experiments showed that the greater the concentration of green tea polyphenols the more of the flu virus was inhibited. “The results suggest that the antiviral effect is exerted not only in the initially infecting viruses but newly propagated viruses as well.”

After drinking 1 cup of tea, the maximum blood concentration of EGCG in humans reaches 60 micromoles in adults weighing 60 kg (132 pounds). Some authors recommend as many as 10 cups of green tea per day to achieve green tea’s optimal benefits, although the study authors caution that this study was done outside the human body and should be interpreted with some caution.

The author’s emphasize that the “total tea extract” was much more effective than any single of the green tea polyphenols that were tested in isolation. They note that, “dietary uptake of tea would be beneficial for direct intervention of influenza virus infection.”

SOURCE: Antiviral Research, August 2005

My customers have asked that I make purchasing tea easier with online recommendations. It is hard to do so because we think all of our teas are very good. However, I especially love Marshall's Breakfast, Avalanche, Kenya Black and Satin Oolong. To find out what our customers love, click on customer favorites.

Don't hesitate to email us your comments on our tea at any time at info@portsmouthtea.com.

For the 7 people who havn't heard; we are opening our doors to the public tommorow (Saturday) from 10am - 2pm for an Open House. Why? Because there isn't scratch and sniff on the internet. I'll get my design team on that.

100 Main St., Somersworth, NH 03878

Phone: (603) 692-4043

Directions: Click Here for a map. From 95 North or South, take the Spaulding Turnpike (Rte 16) North to exit 9. You are now in Somersworth, NH. Take a right at the top of the exit and drive straight (High St.) for about 3.5 miles. This takes you to glorious downtown Somersworth (passing Chilis, Market Basket, Walmart, Rite Aid, etc...). As you get to the bottom of the hill in downtown (after Main St and High St. merge), start looking on your right. You will see Somersworth House of Pizza and their speedy red Hot N Fast cars. Turn right into the alleyway, which is really the entrance to the Great Falls Mill on the Salmon Falls River. This is the North and only entrance. Drive along side the building until the parking lot widens, then park. We are located in the South building on the 2nd floor. Note: If you cross the bridge in Somersworth, you have exited town and gone into Berwick, Maine. You will want to turn around.

We are thrilled that you are coming.

"Oh that Weird Al..."  Click here  and click Play.  Like us, you can only go to Ebay on the internet.  Unlike EBay, our shipping is Free this calendar year.

One of my newer customers came in last week to tell me that he had entered a new recipe into a competition.  Pat, you see, is a chef.  He asked if I had a tea that would compliment a poached chicken recipe.  Did I have a tea for him.  This tea, for some reason (my own ineptitude maybe), is not on the website, but I have 40 pounds of a the finest aromatic and authentic Lapsang Souchong.  One wiff and I knew I had him at "hello." 

I saw him yesterday and he was beaming.  He is going to prepare me a dish and send it over soon.  I can't wait!

From Wikipedia: " Lapsang souchong is a black tea originally from Zheng Shan part of Mount Wuyi in the Fujian province of China. This tea is considered to be one of the most strongly flavored teas. It was historically considered a "man's tea", but recently has become popular with women as well as men. Real Lapsang Souchong is rare as Wuyi is a small area and there is great demand for it, hence you can expect that real Lapsang Souchong tastes differently to what you may find elsewhere.

Lapsang souchong is a tea which has been withered over pine or cedar fires, pan-fried, rolled and oxidized before being fully dried in bamboo baskets over burning pine. The result is a flavor usually described as "smoky". Sometimes the flavor is described as "oaky", a reference to fine wines (which are stored in oak barrels and develop a detectable flavor) but, in fact, oak is not used in the process. Tea drinkers describe lapsang's flavor as "assertive" and "bold". Lapsang souchong is considered most complementary to spicy or salty foods. Also, it is purported that this tea is well suited to outdoor enthusiasts, especially after intense physical activities like hiking, distance running, or rock-climbing."

Since it isn't on the website you can call and order it.  Meanwhile, I'll get working on making it more accessible to you.

Note: The name of our tea of the month club is being changed at the first of the year, but is currently known as the Royal Tea Club. . Here is the letter going out this month.

Dear Preferred Customer;

Thank you once again for subscribing to our Royal Tea Club. We hope you are enjoying receiving regular monthly shipments from the finest collection of tea in the world. This month’s tea is actually not a tea, but our seasonal Fruit Tisane blend, Cranberry Fruit Tea.

With a sweet, almost candy-like scent, deep red brew, and nice balance of sweet and tart tastes, this caffeine-free fruit tisane will be a hit with your family and friends. Along with New England cranberries, red hibiscus rose hips and apples round out this tea's flavor nicely. Long popular in Europe, dried fruit tisanes are catching on here as a great drink anytime for all members of the family.

Holiday Tea: For the holiday, try adding two cups of prepared cranberry fruit tea to a quart of Apple Cider. Warm it on the stove for a delicious variation of mulled cider.

To prepare your delicious cup of health, be sure to heat the water just below boiling (212 degrees) and steep for 5-7 minutes. We recommend that you use a hefty teaspoon for every 6 oz of water. This tea is delicious by itself or with a touch of sugar

Happy Holidays!

I hope they enjoy the Cranberry Fruit Tea. I had some over Thanksgiving and I was very thankful for it.

Portsmouth Tea is a great gift, especially for the person who is difficult to shop for. If you are new to our tea collection, try creating your own kits by adding these items to your shopping cart:

Be sure to email us at customerservice@portsmouthtea.com if you would like yours gift wrapped. They will love you for it!

How could I not post this? 

Angelstar writes:  I received my tea today and I want to THANK YOU for the wonderful, delicious tea!  I have NEVER, EVER had such delicious tea in my life! ... Please go to my blog to see what I said about your tea.  I hope you will get many, many customers from it as you well deserve it.  Your tea was so good!!!  Thank you again!!!

You are welcome!  Take her up on it and visit her blog (I'm gushing).  While you are blogifying, checkout Halfpint House and BalyBlog.  Three more bloggers making the switch.

Knowing I will never hear the end of this from my brothers...

Mrs.Tea and I were watching Gilmore Girls and sipping Sleep when we noticed one of our Chantal kettles on  Lorelai Gilmore's kitchen stove.  Knowing that Lorelai doesn't drink anything but coffee from Luke's diner, we knew right away that it was a cheap prop or paid product placement.  Sheesh!  The most shocking thing about this is that I have outed myself for watching chick flics. 

By the way.  It snowed last night and the Herbal tea set the stage for a perfect night's rest.

Bruce from Maine sent this in: "Coffee never created opportunities for communion as a couple. Tea does it daily."

Chalk-up one more person who has made the switch. Have our teas changed your daily routine?

Foster's Daily Democrat

Tea Buyers Find Sri Lanka Still Needs More Tsunami Aid

Marshall Malone and Jere Vincent, proprietors of the Portsmouth Tea Company, recently returned from a 12-day tour of the southern half of the island country of Sri Lanka, located off the coast of India.

Though the tour was designed to witness working conditions on tea plantations, much of the visit took the duo to the western coast, which received a surprising amount of tsunami damage.

"Many people thought that only the east side of the island was hit ... but the water bounced off India and returned later to the western half. Fortunately, people on that side of the island were better prepared and were able to get away in time," Malone said.

Money is still the largest hurdle for those who are still suffering. Sri Lanka is a poor country and although large amounts of money have been given to the government for relief, Malone recommends that people still donate. But only through relief funds that are offering direct contact support, like the Red Cross, he advised.

The Ceylon tea plantations, which are the largest industry in Sri Lanka, were not affected by the tsunami. However, plantation owning companies like Stassen Exports, were affected because of their diversification in hotels and other industries. Malone says that Stassen has been helpful to employee families who suffered from the tsunami.

Portsmouth Tea Company was started and is owned by friends and avid tea drinkers Marshall Malone and Jere Vincent. (Courtesy photo)

Related Articles and Media Article: Tea buyers find Sri Lanka still needs more tsunami aid

SOMERSWORTH — A new source for specialty teas is up and running on the Internet, but its physical location is the Great Falls Mill.

The Portsmouth Tea Company began selling its loose tea in October after moving into the 3,000-square-foot Somersworth location in March. The company was started and is owned by friends and avid tea drinkers Marshall Malone and Jere Vincent.

"It was time to take an avocation and turn it into a real business," said Malone, who had been in the computer software business and lives in town.

Malone and Vincent, a resident of Durham and a professor at N.H. Community Technical College, combined their knowledge and got aid from the Small Business Development Center in Rochester to start the venture.

The Portsmouth Tea Company — accessible online at www.portsmouthtea. com — offers teaware and over 120 teas (white, black, green, oolong), including rooibus (a South African Bush), fruit tisanes and many specialty blends created in New Hampshire. The teas are sold loose and are packed in unique black tins for sale online and at a growing number of retail outlets.

"We have literally been all over the world to learn as much about tea as possible," said Malone.

The Portsmouth Tea Company, based in Somersworth, plans to offer teaware and over 120 teas, including white, black, green and oolong. (Courtesy photo)

Good promotions are designed to bring about good results.  Last week I gave tea to bloggers, with hope that they will write about their experiences with Portsmouth Tea.  Firefly took a nostalgic view of her childhood and it is worth reading.  It certainly gave me pause.

Note: Firefly noted that she thought we were homeschoolers.  Though we are very involved in our children's education, we do not homeschool.  I stand in awe of those who do. 

I also don't mind it when my kids help to box orders and sweep the floor.

Those very close to me know about my secret desk-drawer...full of chocolate.  Not just any chocolate but rich dark chocolate.  I've always said it was the perfect food compliment to Marshall's Breakfast or Irish Breakfast. Who knew I was on to something?  Fox News reports:

“Chocolate infused with tea — be it Earl Grey, green or Irish Breakfast — is exploding in the chocolate industry. Many confectioners showed off their candy brews at the 8th annual Chocolate Show this weekend in New York City.

‘Tea and chocolate are a very good combination,’ said François Payard, owner of Payard patisserie and bistro in Manhattan. ‘They are two strong flavors that go well together.’”

My mother-in-law did wonders to her cholesterol levels by drinking a cup of cocoa a day.  The article hints that mixing the bean and the leaf is compounding antioxidants – a healthy treat.  Whatever!  I’m all over it.

We just heard that our designer received an award for the work he did on our I.D. system. Was it for our website, our canisters, our business cards? I don't know. We are on pins and needles here. Stay tuned.

Our shameless stunt worked! We received several takers on our offer of free blog-tea and we are now closing up for the day. So allow me to post the results and share some blogger link-love. The following people will be mixing tea with the blogosphere when the UPS driver comes-a-knockin.

So there you have it. I'm outed as coolest tea source around for the home-school, PCA, teacher's pet and crazy-named blogger society of mixed bag thinkers. Aint it grand?

Don't forget to blog about your first sip and tell your Blog friends that we are shipping for free in this calendar year.

I've noticed bloggers like Half Pint House linking to coffee houses. Not that there is anything wrong with that...but I'd love for bloggers to link to the Portsmouth Tea Company. To show you the strength of my resolve, I'll send 1 large cannister of any tea to any blogger that takes me up on this offer in the next 48 business hours (by Wednesday). Come On! Make my day.

Signed:

PortsmouthTeaGuy

Be sure to email info@portsmouthtea.com when you link. Include shipping address and any tea you are interested. This offer is only good in the continental U.S.

Hangover relief from the Tea Council of the U.K.

With the bank holiday almost upon us, bosses take note - drinking tea can help to cure a hangover and make you more productive at work, according to results gathered from partygoers, the morning after the night before.

Thirty ‘twenty-somethings’ played a series of games to test their accuracy, speed of response, mental awareness and memory recall before and after spending a night on the town.

The games, found at http://www.tea4health.com/tea_hangmeter.html, were played three times: before partying commenced, the morning after, then finally after drinking as much tea as they wanted. Results were gathered to assess if there were any visible signs of deterioration in the subjects’ performance.

Nutritionist, Cath Macdonald, said: ‘The results show exactly what is happening to your body when you have a hangover. Alcohol has a natural diuretic effect; it switches off the hormone ADH (anti-diuretic hormone), which causes the body to lose more fluid than it takes in. Cells in the body that are used to a regular supply of fluid have their supply reduced so they pilfer it from surrounding tissues, including the brain – hence the classic headache! The results from the ‘hangover’ session - before tea was drunk - are pretty awful, many of them more than 40% down on their pre-drinking state, and 25% less than when tea had been taken.’

Cath continued: ‘After a night’s heavy drinking, the body is crying out for a repair remedy. The fluid tea provides would have helped enormously with any symptoms of dehydration, which could cause issues with speed of response, whereas the small amount of caffeine in tea would certainly have sharpened the mind, without causing the ill effects you might get from some other higher caffeine containing drinks. This would definitely account for the improved scores in the accuracy game. The research wasn’t carried out under laboratory conditions but anecdotally, it is a good marker and something bosses should be interested in seeing.’

With an estimated 11-17 million working days lost per year due to hangovers, many of them after bank holidays, at a cost to the economy of £1.2-1.8 billion, it’s something employers should take seriously.

The final session on the game came only 45 minutes after the ‘hangover’ readings were taken during which time most subjects had drunk two cups of tea.

The game is part of the tea4health campaign that encourages people to drink four cups of tea per day.

To a tea lover, restaurant dining is often less than thrilling. Behind the counter, efficiency is king, water temperature is decided by the Bunn-0-Matic and the steel containers, they call tea pots, are a course in thermal dynamics. It doesn’t take a rocket scientist to note that hot water poured into cold steel will result in a tepid solution that will receive a whimpering bag of tea dust.

But let’s not talk about dust. Let’s talk heat. Hot tea is thusly named for a purpose. The first word, “Hot,” is short but serious. Hot! Just under boiling! 212-degrees-Hot! Please, we beg you!

Now that you have heard a passionate plea from tea lovers across the nation, let me explain. Black tea, which is the most popular offering in the U.S., needs heat to get those leaves to release the good stuff (caffeine, catechins, polyphenols, and the more technical “uuummph”). 180-degrees might be O.K. for the more delicate green tea, but that is not really what we are talking about. Black tea needs heat.

But the polite tea lover doesn’t just give problems, they offer solutions. Here’s one: please don’t reach for the red handle attached to the drip-maker. Ask the manager to purchase a Zjorushi, a hot water pot that keeps 5-liters (about a gallon and a half) at a constant temperature, just about perfect for tea. Pour that steaming water into the tin, swirl it around and dump it. Now that you have heated the pot - Go for it! Dump that tea dust-bag in and watch it scream with joy. Even bad tea might taste better and you might enjoy a better tip.

Maybe later we can discuss water quality and ceramic pots. But who are we kidding?

(Click on the tea you wish to view and don't forget to read the ingredient list)

Remède (herbal tea)

Médecine (herbal tea)

We sat with several of the scientists at the Tea Research Institute in Sri Lanka this past September, a rare privilege. During our visit, we were able to garnish many materials on Tea and Health. Here was something that fascinated both of us. What is in your tea?

The Solids Composition of a Typical Tea Beverage

Now that you know the solid composition, you might want to know what good this does you. Stay tuned!

The Wall Street Journal recently reported that, due to the success of Starbucks and other coffee sellers in England, tea drinking is on the decline. But, here in the U.S., sales of loose tea have tripled in the last decade, developing into a $500-million-a-year business. This is according to Joe Simrany, president of the Tea Association of the U.S.A. Could it be that Americans are ready to let bygones be Oolongs?

With over 1500 tearooms nationwide, it seems Americans are ready to go back to drinking tea. Not since the Boston Tea Party have Americans been so enthusiastic about switching beverages. If you'll remember, America became a coffee drinking nation after the revolutionary war.

Tea's growing popularity is due, in part, to the reported health benefits of flavonoids, naturally occurring compounds in tea that are believed to have antioxidant properties. It has also benefited from Americans' increased interest in specialty foods, which has also boosted sales of fine wines, olive oils and cheese.

Attention Tea of the Month subscribers:

This month’s tea is actually not a tea, but our seasonal Rooibos blend, Pumpkin Cream. Rooibos, or Red Bush, comes from South Africa and is very forgiving because you cannot make it bitter by over-steeping.

Before you enjoy your red bush, be sure to read this interesting news from Psychology Today:

“Thanks to their antioxidants, tea leaves offer some powerful anti-aging benefits. There's even an African herbal tea that provides the same boosts -- without the caffeine. - Daneel Ferreira, M.D., of the University of Mississippi, studied and compared Rooibos with Camellia (the tea plant) and found that both contain a similar amount of polyphenols (a type of anti-oxidant). And a study at Cambridge University in the United Kingdom bears out the benefits. Researchers found that tea drinking is associated with higher bone-mineral density. Among the 1,256 women studied, tea drinkers were up to 20% less likely to suffer bone fractures. And at Case Western Reserve School of Medicine, tea polyphenols helped prevent the development of arthritis in lab mice.”

To prepare your cup of health, be sure to heat the water just below boiling (212 degrees) and steep for 5-7 minutes. We recommend that you use a fully rounded teaspoon for every 6 oz of water and a touch of sugar. Enjoy.

We planned the Portsmouth Tea Company for almost 2-years prior to opening That is why I was so recently humbled by this company, which should be noted in the spontaneous business hall of fame. As a hobby, Amy Ouellette designed her own molds to make glass beads. Someone took notice and asked to purchase one...and a business was born. Who'd of thunk there was such a market out there? She started with no research and a machine in the basement - she can hardly keep up with demand. I won't share numbers, but she is doing "wicked-good" business. If you want to meet someone with solid determination, bubbly enthusiasm, and a very pink blog, check out Zooziis.