What is in your cup?

[ProfCrash]

Originally Posted by pdurrant

I switched when I worked out that I was getting about a quarter* of my calories from the sugar in the Coke I was drinking. I initially switched to Diet Coke, but I'm very pleased there's now Coke Zero.

In my cup: Yes, Coke Zero #4!




* a 330ml can of coke contains just under 140kcal of sugar. 4 cans is therefore about 550kcal.

I switched to tea and water after I honestly looked at how many calories I was consuming drinking soft drinks 10 years ago.

There are some great health reasons for weening oneself off of soft drinks, even the diet varieties. There is nothing nutritionally beneficial drinking them, they do little for hydration, they are awful for your teeth, and all of the synthetic crap in them (preservatives and weird chemicals) just can't be good for you.

My husband had not been to the dentist in 3 years. He drinks a 6 pack of diet coke a day. He had to have nine fillings replaced and got three crowns. I had not been to the dentist in 10 years. In that time, I have moved to drinking 4 cans of soft drink a week and a ton of tea. I need 5 fillings, two of which I could actually not worry about at the time. I would say he actually does a better job with brushing and gargling then I do.

I get that people love them or use them because they find water boring or because they want the caffeine. A part of me wonders what would happen to peoples long term health if they decreased drinking soft drinks by 50%.

[pdurrant]

Originally Posted by ProfCrash

IThere are some great health reasons for weening oneself off of soft drinks, even the diet varieties. There is nothing nutritionally beneficial drinking them, they do little for hydration, they are awful for your teeth, and all of the synthetic crap in them (preservatives and weird chemicals) just can't be good for you.

I can agree on the nutrition — there is none. But you're wrong about the hydration. The non-sugar ones are not harmful to teeth. As for the other ingredients, you may make your own judgement. In the case of Coke Zero they are: Caramel E150d, Phosphoric Acid E338, Aspartame E951, Acesulfame K E950, flavourings*, caffeine, trisodium citrate E331)

It seems to me that of them all, by far the most troublesome as far as health goes is the caffeine!



* Coke's flavourings are not disclosed, but are probably similar to the favourings used in Open Cola

[ProfCrash]

I have never bought the argument that soft drinks are fine for hydration. I saw the studies when they came out and rolled my eyes. Call me a cynic but there is no coach I know of who would be cool with their player taking a coke break instead of water or a sports drink. Heck, my coaches actually didn't want us drinking too much of the sports drinks because of the calories and instructed us to eat more bananas.

I eat plenty of stuff that is not good for me, I am in the middle of a sweet tooth binge and don't get in the way of my potato chips, but I have been trying to stick as much as I can to eating and drinking things that I can pronounce. We really don't know what the artifical stuff can do to us and we do know that most of it does not do much that is positive for us.

I don't think that the sugar is the only thing in soft drinks that is bad for your teeth. There are people who clean metals using soft drinks, both diet and non-diet varities.

I am sorry but the crap in soft drinks scares me. Then again, the stuff in many cereals scares me. Heck, reading the label on a box of instant oatmeal drove me to not eating that stuff any more. I can understand what is on the label and it actually tastes better then the instant stuff.

When it gets down to it, tea has its downsides, all food and drink does if not used in moderation. But I know what is in it and I know that there is something positive I get from it. If I brush my teeth regularly I can decrease the likelihood of staining. By buying from some good stores I know what is in it and I know that it is natural. That makes me happy.

And when I drink a soft drink, and I do drink them a few times a week, I get the ones with sugar because at least I know what that is likely to do to my system as opposed to the artifical stuff.

[desertblues]

Originally Posted by ProfCrash

I knew someone who was a lawyer for one of the artifical sweetners who refused to drink or eat anything with artifical sweetners. I asked him why he wouldn't use his compaies product, or anything similar, and he said he had a good idea about what law suits were coming down the pike. After that I decided that it would be better to work out a bit more and take in the extra calories from natural sugar or just avoid the products using that crap all together.

Give me the extra calories in a Coke over whatever the hell they put in the Zero, Max, and diet products. I don't trust that crap. Then again, I try and limit my soft drink consumption to a few helpings a week.

Tea is a wonderful replacement for me.

I almost never touch soft drinks; my dentist told me not to, as I melts the enamel on my teeth.
I don't miss it, as I'm a careless drinker. I often forget to drink or let drinks go cold.
It took me a while to get used to drinking black coffee, though


In my cup: cold Arabica-coffee.

[astra]

Originally Posted by ProfCrash

He drinks a 6 pack of diet coke a day. He had to have nine fillings replaced and got three crowns

My brother's wife, a doctor, told me more than 10 years ago that any fizzy water is bad for teeth. She said that it is better to add 1/4 of tea spoon of sugar to the glass of fizzy water. I don't remember chemistry behind the process at all. I only remember that the moment you add sugar, all the gasses are leaving the water quickly.


It is 20.14 and I have a cup of Taylors of Harrogate's Tea Room Blend?
Why do I want black tea so late? It concerns me. After the last week when I had to drink a lot of black tea, I somehow lost a bit of interest in other teas

[Latinandgreek]

Green tea.

[astra]

Originally Posted by maianhvk

an enormous glass of tea. and off to bed...

I have to change my schedule! for a month I've gone to bed at 3am and got up at 11am

This was my life style of choice when I was younger
1am-3am the best, sweetest readings hours

[beppe]

Just had a big glass of decaffeinated coke and sparkling water.

Having stopped eating, smoking and drinking leaves me little choices (I am slightly fed up with teas and coffees). I do not want to fall into the trap of mixing Ron and Coke or worst. Resisting to light a cigarette is easy , resisting to assembling and eating a triple deck sandwich is easy, resisting to the idea of a tall frosted glass with ice cubes tingling and a bubbling concoction smiling at me is a little harder.

[ProfCrash]

Originally Posted by beppe

Just had a big glass of decaffeinated coke and sparkling water.

Having stopped eating, smoking and drinking leaves me little choices (I am slightly fed up with teas and coffees). I do not want to fall into the trap of mixing Ron and Coke or worst. Resisting to light a cigarette is easy , resisting to assembling and eating a triple deck sandwich is easy, resisting to the idea of a tall frosted glass with ice cubes tingling and a bubbling concoction smiling at me is a little harder.

heheheh for me it is resisting deep fried, salted potatoes. If I could break myself of that habit I would drop 15 pounds easy. (sigh)

[willijt]

Originally Posted by Stitchawl

Tokoname is the name of a pottery town in Aichi prefecture that is famous for brown clayware, especially bonsai pots and small teapots. Perhaps the name for your teapot would be 'kyosoo,' or perhaps 'dohbeen.' Put together it might be 'tokoname kyosoo.'

It's a really neat little village/town to wander around in. There are kilns everywhere, with retail shops in front.


Stitchawl

Hmmm. Neither "kyosoo" nor "dohbeen" seem to bring up appropriate information in Google. But when I use "Tokoname" as the primary search word, and then select "Images" in Google, I see many variations on that theme of teapot. Perhaps the style of pot takes it name from the name of the place which popularized it.

[phenomshel]

I figure since I don't smoke and don't drink any alcohol at all (and never have, to either one), I'm allowed one vice. Diet Dr Pepper is it. As ProfCrash said about her potato chips, "don't get between me and my Diet Dr Pepper".

Besides that: Regardless of good for health or bad for health, for some reason, we humans have a tendency to try to "cut out" anything we enjoy. I have never understood this. Life's too short to deprive ourselves of things we enjoy. I can understand moderation, but I've known all too many people who made themselves miserable by cutting out things that would not have hurt them - and for all that was obvious, the only reason they did it is because they felt they enjoyed it too much.

I don't remember who said it, but whoever said, "If it tastes good, spit it out." did a great disservice to a lot of people. Because for some reason, a lot of people actually DO that... I don't get it.

[desertblues]

Originally Posted by phenomshel

I figure since I don't smoke and don't drink any alcohol at all (and never have, to either one), I'm allowed one vice. Diet Dr Pepper is it. As ProfCrash said about her potato chips, "don't get between me and my Diet Dr Pepper".

Besides that: Regardless of good for health or bad for health, for some reason, we humans have a tendency to try to "cut out" anything we enjoy. I have never understood this. Life's too short to deprive ourselves of things we enjoy. I can understand moderation, but I've known all too many people who made themselves miserable by cutting out things that would not have hurt them - and for all that was obvious, the only reason they did it is because they felt they enjoyed it too much.

I don't remember who said it, but whoever said, "If it tastes good, spit it out."
did a great disservice to a lot of people. Because for some reason, a lot of people actually DO that... I don't get it.

Moderation is the keyword here, I agree with you. One doesn't have to punish oneself by either over- or under-doing the good things.
I try to loose a few pounds and am very frugal the whole week, but saturdays are my ' eat what I like' day.
BTW: since you posted that your Chris does a good imitation of Kermit......that rainbowsong pops up, the minute I see your name.

[ProfCrash]

Originally Posted by phenomshel

I figure since I don't smoke and don't drink any alcohol at all (and never have, to either one), I'm allowed one vice. Diet Dr Pepper is it. As ProfCrash said about her potato chips, "don't get between me and my Diet Dr Pepper".

Besides that: Regardless of good for health or bad for health, for some reason, we humans have a tendency to try to "cut out" anything we enjoy. I have never understood this. Life's too short to deprive ourselves of things we enjoy. I can understand moderation, but I've known all too many people who made themselves miserable by cutting out things that would not have hurt them - and for all that was obvious, the only reason they did it is because they felt they enjoyed it too much.

I don't remember who said it, but whoever said, "If it tastes good, spit it out." did a great disservice to a lot of people. Because for some reason, a lot of people actually DO that... I don't get it.

Agreed.

(pops a Wasabi Pea that I am sure is not good for me but tastes yummy and clears my sinuses so nicely)

[willijt]

I think I am losing my mind. This morning I discovered a most wonderful book on my bookshelf: "New Tea Lover's Treasury" by James Norwood Pratt. I have the most vague recollection of buying it - somewhere - sometime...? I can even faintly recall some of the details of the first part of the book outlining the history of tea. But that's it.

Anyway, in the section on Teas of China, the author mentions the Pu-Er (his spelling) secondary fermentation, and then goes on to say: "This may result in a fierce barnyard-like taste and smell, or a marvelously rich and mellow tea, the best of which is aged for decades before use." Is this correct? If yes, since I would like to try this tea, which teas would I seek if I were looking for the "...rich and mellow" variant of Pu-erh?

I also read that there are green and black Pu-erh teas. Since I haven't yet cultivated a great affection for black teas, would it be prudent to avoid the black Pu-erh?

[ProfCrash]

Nope. I have had black Pu-Erh that is really mellow and black Pu-Erh that is really strong.

If you are looking for mellow Pu-Erhs I would recommend the ones from Rishi Tea. I have had 6 of their offerings so far and only one (the Shu Pu-Erh TuoCha Vintage Blend, is really earthy. All of the others have been very mellow. Pleasurable but nothing that I find to be too special.

I have found I prefer the more earthy Pu-Erhs, like the one from Tea Gschwendner.

There are two main types of Pu-erh tea: “Green Pu-erh” more accurately described as “Semi-green tea” and “Black Pu-erh” more accurately described as “Dark Green Tea.” Both semi-green and dark green pu-erhs are made with “Saiqing” or “sun-dried green tea.” Authentic Pu-erh teas can only be made from Yunnan’s famous broad leaf arbor tea tree varietals. The highest quality of authentic Pu-erh Teas are made with tealeaves that are hand-harvested from wild and semi-wild antique tea trees (+100 years and older).

The Pu-erh “family” of teas includes semi-green teas and dark green pile fermented teas. All Pu-erh Tea (whether the semi-green or dark green fermented type) must be made with Sun-dried Yunnan broad leaf green tea or what is known as “Saiqing”. Sun-dried green teas from Yunnan and the broad leaf tea varietals are closely related to some of the teas consumed by the world’s most ancient tea cultures.

Many tea experts refer to the raw material for all Pu-erh, “Saiqing”, as a semi-green tea because it is more oxidized than most other green teas. This Sun-dried green tea or “Saiqing Mao Cha” is made by withering, roasting, rolling, kneading in the Sun, reversing and drying in the Sun before grading. The various grades of “Saiqing” are used as the starting material for making all types of Green and Black Pu-erh Tea in all of its loose and compressed forms.

Pu-erh Tea can be divided into two distinct categories, Green Pu-erh and Black Pu-erh:
Green Pu-erh (Also known as “Raw” or “Un-Cooked” Pu-erh): This is the oldest type of Pu-erh and before the 1970’s most Pu-erh was of the green process type. Within the Green Pu-erh category we find various grades of loose leaf sun-dried green teas made with Yunnan’s broad leaf varietals. These are generally sold as “Saiqing Mao Cha” or for the manufacturing of compressed Green or Black Pu-erh. The more reserve grades of sun-dried green tea or “Saiqing” consist of pure leaf sprouts and buds known as “Saiqing Ya Cha” which are sorted out of “Saiqing Mao Cha” by hand. In some cases, only the buds and tender leaf shoots are plucked from the tea trees to make “Saiqing Ya Cha” or “bud tea”. Both “Saiqing Mao Cha” and “Saiqing Ya Cha” are found in loose leaf styles but most is used to make compressed Green Pu-erh or fermented for Black Pu-erh. Most Green Pu-erh is of the compressed type and available in many interesting shapes such as large round tea cakes that look like ancient money like our Green Pu-erh Tea Cake.

Compressed Green Pu-erh is made with sun-dried green tea, “Saiqing” that is steamed until soft and pliable. After “Saiqing” is steamed it is then compressed before being dried in a series of stages according to the quality and type of Green Pu-erh being manufactured. Rishi’s Green Pu-erhs have a unique character and quality and are devoid of the coarse green flavors and smoky, harshness found in the common grades and even the so called rare vintages of Green Pu-erh.

Rishi’s Green Pu-erhs are made with highest grades of sun-dried green tea sprouts known as “Saiqing Ya Cha”. The careful grading, artisan craftsmanship and clean processing of our sun-dried green tea lends our Green Pu-erhs a unique and smooth character reminiscent of honey and fruit. Rishi’s Green Pu-erh teas are good for long term aging in the proper conditions and also taste superb within the same year of harvest. No need to age our teas to enjoy them.

Black Pu-erh (Also known as “The Cooked Type”, “Dark Green Tea” or Pile Fermented Pu-erh): Black Pu-erh is referred to as “the cooked type” due to the fact that dried green tealeaves (made tea) are transformed via natural fermentation. The heat and moisture within the pile of fermenting tealeaves transforms the green tea from greenish-golden color (rich in Tea Polyphenols and Theaflavins) to blackish-red color (rich in Thearubigin and Theabrownin). The flavor of the Sun-dried green tea is also transformed from bracing and sharp to mellow and smooth through this process.

Black Pu-erh is made according to a special pile fermentation process which is different from the usual tealeaf oxidation procedure which is typically flows from fresh leaf to made tea (dried tea). The Black Pu-erh process involves heaping already dried Yunnan “Saiqing” green tea into measured piles. Pure water is added to moisten the pile of Sun-dried green tea. The pile is kept covered in a well ventilated and climate controlled room. The pile alternates from covered and un-covered in an effort to regulate the moisture and heat generated by the fermentation within the pile of sun-dried green tea. Every few days or according to the temperature of the inner pile, the tea maker must turn or blend the pile to disperse heat, moisture and bacteria evenly throughout the pile of fermenting tea. The heat and moisture of the pile is checked and the height and width of the pile is adjusted according to the desired rate of fermentation and experience of the tea master. The heat and moisture within the pile of sun-dried green tea encourages bacteriological activity and natural fermentation (think compost pile) which facilitates rapid color transformation of the Sun-dried tealeaves from greenish-yellow to reddish-black.

The pile fermentation of Black Pu-erh takes about 90 days. After pile fermentation, Black Pu-erh is dried in a combination of methods and sold in various loose tea grades like our Organic Palace Pu-erh but most Black Pu-erh is of the compressed type. In this case, after fermentation, the Black Pu-erh is steamed, compressed and dried into a variety of shapes like our Golden Tuo Cha and Special Grade Pu-erh Seven Sons Tea Cake.

HISTORY
The geographical origin of Pu-erh Tea is located in China’s Yunnan Province within the areas of the Lancang River Basin. This region of Southwestern Yunnan is home to the world’s oldest tea cultures and tea economy. The broad leaf tea tree species used to make authentic Pu-erh has been consumed as a food, medicine and beverage by Yunnan’s ancient inhabitants of Tibeto-Burman origin who are known as the “Pu” ethnic group and the world’s first tea farmers.

Pu-erh Tea has more than 1,750 years of recorded history dating back to China’s Three Kingdoms Period. Archeologists agree that the consumption of broad leaf tea in today’s Pu-erh producing area dates back to a time even before the written record. Sun-dried green tea made from the “Yunnan Da Ye” broad leaf varietal is the raw material for all Pu-erh tea and is closely related to the most ancient type tea that experts agree was crudely dried in the sun and slightly fermented.

According to the legend, Mr. Zhu Geliang was the Prime Minister of the Shu State during China’s Three Kingdoms Period (25-220AD). He is known as the “Tea Forefather” and is believed to have encouraged the cultivation of tea as a means to bring income and development to the ethnic minorities of Southwestern Yunnan. Today he is widely respected and even “worshipped” by the tea growing tribes of Yunnan.

Mr. Zhu Geliang is credited with giving tea tree seeds and instructions to the tribal chiefs to encourage tea planting and tea trade. This sparked the wider cultivation, consumption and trade of Yunnan’s special broad leaf tea. To this day, many of Yunnan’s ethnic minority groups depend on tea cultivation for the majority of their family’s income. It is these same ethnic minority groups of Yunnan who regard Mr.Zhu Geliang as their “Tea Forefather”.

Pu-erh Tea takes its name from “Pu-erh County” which is located in Southwestern Yunnan. Although Pu-erh County is not a tea producing area it was the famous trading center and outpost for Yunnan’s unique broad leaf green tea. Tea traders came to Pu-erh to buy and sell the teas from Simao, Xishuangbanna and the Lancang River basin areas.

Pu-erh County was the primary source of tea along the ancient tea and horse trade routes between China and its Western and Southern frontiers. The special broad leaf green teas of Yunnan became associated with Pu-erh County over the course of tea’s ancient economic history. Pu-erh Tea is much older than its name which was not associated with the broad leaf green teas of Southwestern Yunnan until China’s Ming Dynasty (1368~1644).

HEALTH
According to Traditional Chinese Medicine, Pu-erh tea has a warming and potent digestive property. Chinese doctors consider Pu-erh as a tea that dispels or cleanses the body of fat and toxins from meat and oily foods. This is also why Pu-erh has such a wide appeal amongst many Asian food cultures. Tests conducted in China report that Pu-erh can lower the alcohol level in the bloodstream. Many in Asia feel that Pu-erh is the best cure for a hangover where it is consumed as a “detox tea”. Pu-erh tea is regarded as the best amongst all teas for its body slimming function and as a natural and safe dieter’s tea. Recent research suggests that consuming 5-8 cups of Pu-erh Tea each day can reduce cholesterol and plaque of the arteries. In France, Pu-erh Tuo Cha is widely popular and consumed by many women as a “beauty and dieting tea”. Pu-erh is widely consumed in Hong Kong, Guangdong, Malaysia, Singapore, Taiwan, Tibet, Bhutan, by Himalayan cultures and along the old Silk Road routes into Central Asia and Southeastern Asia. Compared to other teas, Pu-erh has a cult following amongst connoisseurs and is regarded as a sacred relic of ancient tea cultures and traditions. Only in the recent years has good quality Pu-erh made its way to the tea menus of US teahouses and retail shops. Rishi Tea is the first in the US to offer Certified Organic and Fair Trade Pu-erh Tea hand harvested from ancient tea trees.