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UrduYou’d think the complex flavor in a quality cup of tea would depend mainly on the tea varieties used to make it.
Tag: Tea
Chula Faculty of Medicine Released Research Results that “Wang Nam Yen” Thai Herbal Tea Can Stimulate Lactation in Mothers after Childbirth Similar to Modern Medicine
Chula Faculty of Medicine, in collaboration with the Department of Thai Traditional and Alternative Medicine, has released the results of their research on “Wang Nam Yen” herbal tea formula to stimulate lactation in mothers after childbirth, especially those who have had a caesarean delivery, to solve their problem of scarce breast milk. The herbal tea yielded as good results as modern medicine. The team aims at expanding to commercial production and export.
Drinking black tea may be associated with lower mortality risk
A prospective cohort study found that drinking black tea may be associated with a moderately lower mortality risk. The risk was lowest among persons drinking two or more cups of tea per day. The findings are published in Annals of Internal Medicine.
Sustainable growing is the nectar of life for honeybush tea
New research sheds light on how to sustainably grow and collect honeybush
Studies Point to Role of Lifestyle Factors in Alzheimer’s Risk and Disparities
Two new studies offer insights into the factors that may contribute to the disproportionate burden of dementia in non-White and low-income U.S. populations.
Are there DBPs in that cup of tea?
Researchers reporting in Environmental Science & Technology measured 60 DBPs in three types of tea, unexpectedly finding lower levels in brewed tea than in tap water. However, they also detected many unknown DBPs with uncertain health effects.
Beverage Caffeine Intakes Are Focal Point of New Research Endeavor
New study of nationally representative sample aims to update understanding of beverage caffeine intakes in the U.S. population
Tea Time Gets Flavor Boost from Thin Film, Impure Water
In Physics of Fluids, researchers describe how they applied rheology to the seemingly quaint purpose of improving the quality of a cup of black tea. They describe the interfacial phenomenon in a cup left to cool after steeping, when a thin film at the air-water interface can form, and assess the mechanical properties of the film, the formation of which is affected by water hardness, acidity, sugar or milk, tea concentration, and brewing temperature.
NUS researchers concoct probiotic coffee and tea drinks
Good news for those who need a cuppa to start the day. Food scientists from the National University of Singapore have created new probiotic coffee and tea drinks that are packed with over 1 billion units of gut-friendly live probiotics. These non-dairy and plant-based beverages can be stored chilled or at room temperature for more than 14 weeks.
The Problem with Microwaving Tea
Through convection, as the liquid toward the bottom of a container warms up, it becomes less dense and moves to the top, allowing a cooler section of the liquid to contact the heating source. This ultimately results in a uniform temperature throughout the container. Inside a microwave, however, the electric field acting as the heating source exists everywhere and the convection process does not occur. Researchers studied this nonuniform heating behavior and present a solution in AIP Advances.