Time for Tea

Sun Tea (throwing teas and herbs in a jar of water and letting it sit on the porch to brew), a practice dating back to the 1960's, is once again trending. Cold brewed tea is the summer rage. Here’s why the method should continue to grow in popularity.

Taste
Cold brewed tea offers a lighter, smoother, and less bitter drink compared to hot brewed tea because of the reduced caffeine. Caffeine has a bitter note so teas brewed cold can taste sweeter.

Functionality
Science is showing that cold brewed tea can contain the same levels of antioxidants as hot brewed tea, but with less acidity and caffeine.

Convenience
Cold brewing is not fast. Rather, it's easier because of not having to boil water which is also “greener” in that it requires less energy consumption.

Brew Time
Cold brewed tea made at room temperature can take 3-5 hours. Tea brewed in the refrigerator (approx. 42°) takes longer, approximately 5-8 hours. Our Tropical Iced Tea takes about 5 hours to cold brew in the refrigerator. Whole leaf, larger tea leaves will take longer to brew.  Water with high mineral content (hard water) will take longer to brew than soft water (lower mineral content).

Leaf Amount
Start with 10 grams of whole leaf tea per quart of water. With tea bags, try 3 tea bags per quart.

Science is showing tea and lemon go hand in hand even more than we thought. Research has found that adding freshly squeezed lemon juice to your green tea increases the body's absorption of catechins which would otherwise be lost during digestion. Adding lemon to green tea helps the body absorb more antioxidants to aid the body's immunity and overall well-being.

A study by Mario Ferruzzi at Purdue University found that lemon juice assists green tea antioxidants to remain after digestion, making this combination healthier than anyone thought it to be. According to Ferruzzi, after consumption, the health-promoting properties that green tea provide were being lost during digestion. “Catechins are relatively unstable in non-acidic environments, such as the intestines, and less than 20 percent of the total remained after digestion.”

Ferruzzi tested several additives such as juices and creamers that are usually added to fresh-brewed teas or ready-to-drink tea products by putting them through a model simulating gastric and small intestinal digestion tract. Results concluded that lemon's citrus juice added to green tea had increased catechin levels by more than five times, causing 80 percent of green tea's catechins to remain in the body. When enjoying your next cup of green tea, add some lemon to enhance green tea's healthy benefits.

Green Tea is high in antioxidants and offers skin protection through the benefits of powerful antioxidants to repair damaged skin and restore elasticity.

The sun's ultraviolet (UV) rays are a major cause of skin cancer. UV damages and prematurely ages skin by generating free radicals that cause skin cells to malfunction and mutate. A 2002 study in the Journal of Investigative Dermatology found that UV exposure greases the wheels for skin damage partly by depleting antioxidants in the body. So, it makes sense that replacing these protective substances could bolster skin’s weakened defenses.

Dermatologists and nutritionists agree that a diet high in antioxidants and nutrients such as vitamins C, E and A, zinc, selenium, beta carotene, omega-3 fatty acids and lycopene can help reduce the risk of or prevent skin cancer.

Studies show that drinking green can help prevent skin cancer with numerous studies pointing to additional benefits. Polyphenols in green tea are plant chemicals with powerful antioxidant, anti-inflammatory and tumor-inhibiting properties, and have been found to repair DNA in UV-exposed skin, reducing cell damage. In the lab, green tea either consumed or applied directly to the skin has helped prevent UV-triggered skin cancer by absorbing UV damage and scavenging free radicals. A recent study concluded that tea’s polyphenols may reduce your skin cancer risk significantly if you drink four to six freshly brewed cups a day.*

Limiting sun exposure, using sunscreen plus a diet rich in antioxidants and nutrients are effective in reducing the risk of skin cancer.

Hawaiian Natural Tea’s Organic Green Tea offers robust antioxidants and zero calories. Simply add Organic Green Tea to your daily routine to nourish and restore your body to the best it can be.

(* Article by Dr. Deborah Sarnoff, Skin Cancer Foundation and editor-in-chief of Journal of Drugs in Dermatology)

The jasmine blossom was adored by royalty in China and in Hawaii. Fine jasmine tea like Jasmine Dragon Phoenix Pearls were first commissioned by the Imperial Court during the Sung Dynasty.

Jasmine in Hawaii
Jasmine in Hawaiian is called pikake which is also the Hawaiian name for peacock. Both flower and bird were favorites of Crown Princess Kaʻiulani (1875-1899).

In modern day Hawaii, jasmine’s heavenly fragrance is admired through the pikake lei. The pikake lei is often bestowed to beautify and distinguish loved ones at weddings, graduations, and other auspicious events.

Some of the finest tea in the world is produced here in Hawaiʻi by Eliah Halpenny of Big Island Tea. The farm’s terroir is unmatched, sitting on a bed of 300 year old volcanic ash surrounded by an ʻohia forest and other native trees that have fed the soil and filled it with nutrients over centuries.

The farm is part of a living tropical cloud forest ecosystem. The tea plants bathe in cool morning mists on the slopes of Mauna Loa and are shaded from the afternoon sun by the surrounding native trees. Each plant is seed-grown promoting genetic diversity and agricultural sustainability. Natural cross-pollination takes place and no pesticides are used. This one-of-a-kind tea is plucked and processes entirely by hand.

You can smell ʻohia blossoms in the bouquet and taste ripe banana from the banana trees that have been composting and naturally fertilizing the soil. Sweet raisins and honey also accent the cup.

Aʻa Black sells for as much as $10 a gram in the distinguished Harrod’s of London and is served at esteemed establishments like Restaurant Senia, MW Restaurant and Eleven Madison.

“Higher in antioxidants, lower in caffeine.” Music to my ears. I can drink tea all day so my body loves the antioxidants and hydration but can do with less caffeine. I’m not a caffeine hater. I think caffeine has a place in this world. Science is beginning to look for positive benefits like links to reducing inflammation though intentions of these studies could be justification for our addiction.

Higher antioxidants, lower caffeine is also a hallmark of some of our Hawaiian Natural Tea organic green tea blends like Mango Peach, Passionfruit Orange, Pineapple Strawberry and Poha Berry. The liquor color of these green tea blends are lighter than 100% black tea.

Why Blend?
Green tea is softer, allowing tastes to come through more naturally without heavy flavoring. They taste like real tea! Plus, our green tea blends are higher in antioxidants and lower in caffeine compared to traditional black teas.

Rule of thumb
A general rule of thumb is lighter brewed tea is higher in antioxidants and lower in caffeine than darker brews. Lighter teas (ie. green and white) undergo little processing and retain more of their natural catechin/polyphenol (antioxidants) content. More aggressive processing to make black tea breaks down antioxidants reducing their amount in the cup while de-stabilizing the caffeine molecules making them more soluble. The more soluble the caffeine, the more it ends up in our cups and bodies.

We were honored to be a part of the 10th Anniversary Lʻulu Benefit Gala to support Leeward Community College’s Culinary Arts Program. What made this year’s event special, besides our hit drink (LOL!), was ten alumni chefs from renown kitchens like Alan Wong’s Restaurant, Four Seasons Ko Olina and Ritz Carlton Waikiki return to campus to prepare exclusive dishes for the evening.

Maui Mist Iced Latte with Lemongrass Creme
We made a refreshing iced tea latte featuring Maui Earl Grey. Here’s how we did it.

• Heat water to 195° (F). Steep 5 g Maui Earl Grey to 8 oz hot water for 5 minutes. Strain and let cool.
• For simple syrup, boil equal parts of water and pure cane sugar until the sugar is completely dissolved and the liquid is clear. Let cool.
• Smash lemongrass and simmer in whole milk. Do not burn milk but simmer long enough so milk is infused with lemongrass flavor. Let cool then chill.
• Combine 12 oz cold heavy cream to 4 oz cold lemongrass milk. Mix in 3 tablespoons powdered sugar. Add to whipped cream dispenser to apply.
• Mix 8 oz brewed Maui Earl Grey, 2 oz milk and 1 oz simple syrup. Serve in a tall glass over ice. Top with lemongrass whipped cream. Add mint garnish and serve.