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By CLAIRE CAIN MILLER
Published: August 20, 2009

Alex Igarta, a barista, working the drive-through window of a Starbucks near the company’s headquarters in Seattle. (Photo courtesy of Elaine Thompson/Associated Press)

SAN FRANCISCO — As the recession wears on and fewer people are splurging at Starbucks, the coffee chain’s response is to raise prices. On Thursday, Starbucks stores in several cities started charging up to 30 cents more for some specialty beverages, though the company is charging less for some basic drinks.

The price adjustments will be made at stores nationwide in coming months.

The move comes as Starbucks toes a tricky line between remaining a premium brand while retaining price-sensitive customers who can buy cheaper coffee at other shops. This summer, Starbucks has been fending off competition from McDonald’s, which has introduced a new line of lower-priced espresso drinks that have proved popular.

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By Cookson Beecher
(Salem) Capital Press

The GreenBean's Green Earl Grey: The classic citrus aroma associated with Earl Grey comes from an essential oil pressed from a rare citrus fruit called bergamot. We use naturally floral “Pouchong” tealeaves from Taiwan and 100% pure essential oil of Bergamot Citrus from Southern Italy to create an Earl Grey unlike any other. Sweet, lingering citrus elements harmonize with Pouchong’s floral notes of lilac. One of our best selling blends. NOW $1 OFF!

BURLINGTON, Wash. — Twelve years ago, Sakuma Bros. Farms in Western Washington started on its way to growing a good cup of tea. Growing Camellia sinensus, commonly known as “the tea plant,” was completely new territory for the berry farm. But it had a guide to point the way – agricultural consultant and tea planter John Vendeland of Corvallis, Ore.

During a recent presentation about the farm’s tea-growing venture, Richard Sakuma said Vendeland was interested in expanding tea plantings to Western Washington because its winters were mild and it was close to the many tea drinkers in British Columbia.

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by Janice Tai

A robust and full flavored black tea blended with our traditional Indian Masala spices. The bold flavor of our select shade grown black tea presents full notes of cardamom, ginger and clove that’s zesty and stimulating. Masala Chai should be brewed strong and served sweet with steamed milk and sugar. NOW $1 OFF!

Food, glorious food – but watch what you eat and how you cook it to stay away from that dreaded ‘C’ word.

Oh, let that hot beverage cool too.

Iranian researchers have found that drinking very hot tea may cause throat cancer.

The study, published in the British Medical Journal in March, found that drinking very hot tea at a temperature higher than 70degC was associated with an eight-fold increased risk of throat cancer compared to sipping warm tea at less than 65degC.

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Friday, August 14th 5:27AM

The GreenBean's Peach Orchard White Tea: White teas hand blended with the natural essences of succulent peaches and tangerines. The flavor of sweet peaches is well balanced with accents of fresh citrus and white tea character. NOW! Only $4.50!

Various studies over time have put forward the supposed benefits of consuming green tea. Now a new research conducted jointly by experts from Kingston University and Neal’s Yard Remedies reveals that opting for white tea could also offer various health boons. These include reducing the risks of cancer, rheumatoid arthritis or simply taking care of age-related wrinkles. Yes white, tea boffins claim may allow people to stay healthy and also look young.

Researchers tested the health properties of approximately 21 plant and herb extracts. They uncovered that all the plants that were tested had certain potential benefits. Interestingly white tea was found to have considerably outperformed all of the herbs with its added health benefits.

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Sean Conway Cultivating Life
August 9, 2009

Flowers such as calendula (a.k.a. pot marigold) can be brewed either fresh or dried to make mild, delicious herbal tea. (Handout photo)

Although historically Americans have not been big tea drinkers, that has begun to change as we discover more sophisticated varieties of black, white and oolong tea — and learn more about the health benefits of green tea. But you also can make tea using ingredients from your own backyard.

Tea can, in fact, be made from almost any aromatic herb, or a combination of herbs with the plant we traditionally call “tea.”

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By David Liu

Dragon Well Green Tea: The most famous Chinese green tea, named after the Dragon’s Well landmark in the West lake area of the Zhejiang, where the tea originated. Dragon Well is a pan fired green tea that is flat fried by hand in large woks one small batch at a time according to an artisan processing technique that yields a tea with sword blade shaped leaves. Each spring, during the prime Dragon Well harvest we select a unique quality, which has a balance of fresh green and smooth toasted flavors. Dragon Well is mellow and smooth with a fresh bittersweet finish and roasted chestnut aroma.

Drinking a few cups of green tea daily may significantly reduce risk of blood and lymph cancers, a new Japanese study in the American Journal of Epidemiology suggests.

The study shows that drinking five or more cups of green tea per day may cut the risk of the named cancers by as much as 50 percent.

Drinking five or more cups of green tea each day was also associated with a 42 percent reduction in the risk of hematologic malignancies and a 48 percent reduction in the risk of lymphoid neoplasms, according to the study report.

Toru Naganuma at Tohoku University School of Medicine in Japan and colleagues conducted the study to examine the anti-cancer properties of green tea, which is known to be high in polyphenols.

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Saturday, August 01, 2009 by: Zephyr Faegen, citizen journalist

Earthy, rich and smooth with the comforting aroma of autumn leaves. Grade 1.

(NaturalNews) For over 2000 years, a special tea that originates from the Yunnan Province of China has been coveted for its preventative and curative properties. This tea is known as Pu-erh or Yunnan Tuocha. The tea’s cultivation can be traced as far back as the Han Dynasty (202 BCE-220 CE) and was made from the leaves of da ye or broad leaf tea. The leaves of this variety of old wild tea tree when picked, are taken and put through a process of delicate maturation that ends in the creation of what is called maocha.

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(07/26/09) A recent study performed in China found that long term tea drinkers had a 60% lower risk of experiencing an ischemic stroke, a type of stroke where brain arteries become partially or fully blocked.
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July 26, 2009 —   posted by FitcomHealth.com

Tea drinking, particularly green tea consumption has always been known to foster good health. There is evidence that it can prevent certain forms of cancers and to allay Alzheimer’s. A new study has found that tea consumption to significantly lower risk of stroke.

Dr. Andy H. Lee, of Curtin University of Technology in Perth, Australia, and his colleagues conducted a study in China and published their findings in the journal Stroke.

People in the study who reported drinking at least one cup of tea per week for more than 30 years had a 60% lower risk of ischemic stroke.

“Tea is a safe and healthy beverage…long-term tea drinking should be encouraged.”

~ Dr. Andy H. Lee, of Curtin University of Technology, Perth

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Researchers have not uncovered conclusive findings, review shows

Posted July 21, 2009

TUESDAY, July 21 (HealthDay News) — Does drinking green tea really help prevent cancer? The answer is still unclear, according to a review of 51 previous studies done over two decades.

The review, published online in The Cochrane Database of Systematic Reviews, found that green tea may offer some help against liver cancer, breast cancer and, in men, prostate cancer, but consumption may actually increase one’s chances of developing urinary bladder cancer. Conflicting evidence was found in the case of gastrointestinal (esophagus, colon or pancreas) cancers, though the authors noted “limited moderate to strong evidence” of green tea protecting against lung, pancreatic and colorectal cancer.”

“Despite the large number of included studies, the jury still seems to be out on the question of whether green tea can in fact prevent the development of various cancer types,” lead review author Katja Boehm, a member of the Unconventional and Complementary Methods in Oncology Study Group in Nuremburg, Germany, said in a news release issued by the journal’s publisher, The Cochrane Collaboration.

The researchers reviewed studies involving more than 1.6 million people in Asia, where green tea consumption is a regular habit. Boehm said that variables in how much green tea people drink and how different cancers grow makes it difficult to find a conclusive relationship about whether green tea helps prevent cancer.

“One thing is certain,” she said, “Green tea consumption can never account for cancer prevention alone.”

Green tea is rich in polyphenols, which include the powerful antioxidants called catechins. Though these polyphenols are in other black and oolong teas, which come from the same plant, some claim the polyphenols in green tea have unique cancer-preventing abilities that prevent cell growth.

“The substances found in green tea are certainly promising,” Nagi Kumar, director of Nutrition Research at Moffitt Cancer Center in Tampa, Fla., said in the same news release. “The field now has progressed to where we [can]…test the effectiveness and safety of green tea polyphenols using a drug form similar to the constituents in tea to see if we can prevent cancer progression. Time will tell.”

Both researchers agreed that more thorough studies should be done on the subject and, in the meantime, drinking green tea in moderate amounts is safe, if not beneficial. Boehm said daily consumption of no more than 1,200 milliliters (just over five cups) a day is recommended.

Source:  http://health.usnews.com/articles/health/healthday/2009/07/21/no-firm-evidence-green-tea-helps-prevent-cancer.htmlhttp://health.usnews.com/articles/health/healthday/2009/07/21/no-firm-evidence-green-tea-helps-prevent-cancer.html

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Release Date: July 14, 2009

By Christe Bruderlin-Nelson, Contributing Editor

Health Behavior News Service

Lifestyle choices are pieces of the cancer prevention puzzle, but exactly which steps to take remain unclear, even to scientists. Still, more and more individuals are incorporating small changes into their daily routine — such as drinking green tea — in hopes of keeping cancer risk at bay.

Is it working? A large new Cochrane review of studies that examined the affect of green tea on cancer prevention has yielded conflicting results.

Researchers looked at 51 medium- to high-quality studies that included more than 1.6 million participants. The studies focused on the relationship between green tea consumption and a variety of cancers, including breast, lung, digestive tract, urological prostate, gynecological and oral cancers.

The comprehensive review analyzed studies conducted from 1985 through 2008. Many of the reviewed studies took place in Asia, where tea drinking is widespread and part of the daily routine for many.

The review appears in the latest issue of The Cochrane Library, which is a publication of The Cochrane Collaboration, an international organization that evaluates medical research. Systematic reviews draw evidence-based conclusions about medical practice after considering both the content and quality of existing medical trials on a topic.

“Despite the large number of included studies the jury still seems to be out on the question of whether green tea can in fact prevent the development of various cancer types,” said lead review author Katja Boehm, Ph.D. Since people drink varying amounts of green tea, and different types of cancers vary in how they grow, it is impossible to state definitively that green tea is “good” for cancer prevention.

“One thing is certain…green tea consumption can never account for cancer prevention alone,” said Boehm, a member of the Unconventional and Complementary Methods in Oncology Study Group in Nuremburg, Germany.

Three types of tea — black, green and oolong — come from the plant Camellia sinensis, and all contain polyphenols. Catechins, a subgroup of the polyphenols, are powerful antioxidants. Some say the polyphenols in green tea are unique, preventing cell growth and thus having the potential to prevent cancer.

The review found that green tea had limited benefits for liver cancer, but found conflicting evidence for other gastrointestinal cancers, such as cancer of the esophagus, colon or pancreas. One study found a decreased risk of prostate cancer for men who consumed higher quantities of green tea or its extracts.

The review did not find any benefit for preventing death from gastric cancer, and found that green tea might even increase the risk of urinary bladder cancer. Despite conflicting findings, there was “limited moderate to strong evidence” of a benefit for lung, pancreatic and colorectal cancer. None of the studies that simply observed a group of people over time found a benefit for breast cancer prevention. However, both of the case control studies — which compare people without a condition to people with it — found a positive association between green tea consumption and a decreased risk of breast cancer.

Nagi Kumar, Ph.D., director of Nutrition Research at Moffitt Cancer Center in Tampa, Fla., is optimistic about the potential for green tea in cancer prevention. “The substances found in green tea are certainly promising,” Kumar said. “The field now has progressed to where we [can]…test the effectiveness and safety of green tea polyphenols using a drug form similar to the constituents in tea to see if we can prevent cancer progression. Time will tell.”

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