Blog for adventurous tea drinkers

1/30/2021

Can Compounds in Tea Fight Covid-19?

My intent is for Tea Deviant to be a positive place to inspire curiosity and have fun while exploring, but I can’t ignore the proverbial elephant in the room. Considering COVID-19 still has a daily impact on our lives and a study on tea and the virus in vitro has been done I feel it’s worth sharing and hope you do too. I’m not interested in fake news. This is not about a definitive cure. It's about studies that show the potential for compounds found in tea to be helpful against the virus and staying informed.

In November 2020 Nara University in Japan conducted a study on the effect of catechins in black and green teas on COVID-19 in vitro. Various teas were used with the most effective being black tea brewed from tea leaves. The study showed that when that black tea was introduced to coronaviruses it reduced their ability to infect by 99% after one minute and 99.9% after 10 minutes.

I first saw news of this study on the Japanese Greentea Co website. I did some further searches, but could not find an abstract though I did find other articles:
“Nara University study finds some common teas can neutralize COVID-19”
“Detoxify the New Corona with Tea…”

Human beings are more complex than a petri dish in a controlled environment for sure. Still, this study combined with others on tea and COVID-19 along with tea and other illnesses have me thinking there is something to this idea.
Other Tea and COVID-19 Studies

Before the Japan study, in July 2020 the National Institute of Health released info on studies that focused on 2 tea polyphenols: EGCG (epigallocatechin-3-gallate) derived from green tea and theaflavins from black tea. In short, they found both to be worth studying more as they are bioactive with the ability to support physical health in multiple ways . Here is an excerpt :

“Epigallocatechin gallate (EGCG) is one of the most abundant polyphenolic catechin found in Camellia sinensis (L.) Kuntze (tea plant), especially in green tea. EGCG has been tested for its antiviral activity against several viruses and found to be a potential treatment option over synthetic chemical drugs. It is recognized as a multi-functional bioactive molecule exhibiting antitumorigenic, anti-inflammatory, antibacterial, antioxidative, and antiproliferative properties in addition to its antiviral effects (Chacko et al., 2010). Theaflavins (TFs) are another class of polyphenols found in abundance in black tea. The TF derivatives found majorly in black tea are theaflavin (TF1), theaflavin-3-gallate (TF2A), theaflavin-3′-gallate (TF2B), and theaflavin-3,3′-digallate (TF3). All these TFs are being researched for their bioactive properties and are known for their broad-spectrum biological properties, like anti-tumor, anti-viral, anti-inflammatory, anti-oxidative, and anti-bacterial properties. Since EGCG and TFs are of natural sources and consumed regularly by a majority of the population, investigating the anti-viral properties of these polyphenols against COVID-19 could be an advancement in finding a treatment to this latest pandemic.”

EGCG would not appear to be effective taken orally though:
“However, EGCG is unstable and when consumed orally has low bioavailability. It tends to get oxidized quite easily before it reaches the target. Hence, many studies have suggested structural derivatives of EGCG to enhance its bioavailability.”

Tea Fights the Common Cold and the Flu

In previous studies tea catechins have been found effective against other viruses including influenza and the common cold. They showed antiviral capability and immune support. References to studies done since the 90s indicate that drinking green tea with consistency reduces the chance of flu.

I think tea just feels good too, and feeling good has also been linked to higher immunity.

More Questions

Does the addition of milk affect the benefits of these powerful tea compounds? I found this scientific review from 2015 that covered various studies on the effect of milk (even non-dairy) on the beneficial properties of tea. The studies referenced resulted in wide ranging results thought to be caused by variables like type of tea, brewing method, type of milk and ratio of tea to milk. Even though some studies indicated a positive effect, overall the review stated that milk in tea was more likely to have a masking or negative effect.

This article from Food Chemistry details that though regular sweeteners like sugar had a negative effect on antioxidants in tea, stevia did not. I am not ready to give up my raw honey in my morning tea, but I am happy to have my tea au naturel during the day. How about you?

Whether it’s the taste of your tea, the ritual of it, or the relationships forged over it I hope it brings you joy. We need every ounce of that to come out on the other side of this viral war intact.

Here are some more sources if you want to dig deeper:

Google Scholar

"Green Tea" - Mount Sinai

"Research Suggests Black Tea Inhibits COVID-19"

11/3/2020

Tea and a Tale: Celebrating the 200th Anniversary of “The Legend of Sleepy Hollow”

The Old Dutch Church of Sleepy Hollow

“The sequestered situation of this church seems always to have made it a favorite haunt of troubled spirits. It stands on a knoll, surrounded by locust, trees and lofty elms, from among which its decent, whitewashed walls shine modestly forth, like Christian purity beaming through the shades of retirement.” - "The Legend of Sleepy Hollow", Washington Irving

I finally got back to the Hollow this week during daylight to walk the historic grounds of the Sleepy Hollow Cemetery and the The Old Dutch Church, the oldest in the country (estimated at 1685).

A beautiful site with gently rolling hills, loads of foliage, and varying styles of stone work, this place is both a living work of art and of history. Washington Irving, the author of “The Legend of Sleepy Hollow” is buried here. I thought he’d have one of the house-like mausoleums in the cemetery considering how well he was known even in his own time. He was a lawyer, historian and diplomat on top of being a creative writer. Not bad for never going to college and being the 11th child of a sizable family. Not resting in a mausoleum, Irving’s modest tombstone is in his family plot at the cemetery.

“The immediate cause, however, of the prevalence of supernatural stories in these parts, was doubtless owing to the vicinity of Sleepy Hollow. There was a contagion in the very air that blew from that haunted region; it breathed forth an atmosphere of dreams and fancies infecting all the land.”
- "The Legend of Sleepy Hollow", Washington Irving

This is the 200th anniversary of the publication of the tale of the creepy headless ghost that would haunt the dirt roadways of the town at night. The story was published as part of a compilation called The Sketch Book of Geoffrey Crayon, Gent. in March 1820.

This is such a classic spooky tale that has not only survived as a Halloween staple it has inspired TV shows and multiple movies like Tim Burton’s version in 1999. The town is definitely developed, but historic sites like the Sleepy Hollow Cemetery and the Old Dutch Church seem frozen in time. I went on a beautifully overcast day that was not too hot nor too cold, just Goldilocks perfect, and quiet for Halloween season. I even found the Van Tassel plot by pure chance - the family whose daughter Katrina plays such a part in the story.

Van Tassell gravestones in Sleepy Hollow Cemetery

“It was, as I have said, a fine autumnal day; the sky was clear and serene, and nature wore that rich and golden livery which we always associate with the idea of abundance.”
- "The Legend of Sleepy Hollow", Washington Irving

Tea in America in the Early 19th Century

In 1820, when the story was published, America was between wars. The war of 1812 was over and the British were stopped from invading the northern US, but the Civil War was yet to begin. New York was on the verge of massive immigrant growth and even post-Boston Tea Party, tea was a huge import.

In 1820, when the story was published, America was between wars. The war of 1812 was over and the British were stopped from invading the northern US, but the Civil War was yet to begin. New York was on the verge of massive immigrant growth and even post-Boston Tea Party, tea was a huge import.

This was a time when whiskey was cheaper than tea, and the early temperance movement was growing. It was also the time of another pandemic: the cholera pandemic of Asia.
After the Revolutionary war the US lost trade with the British West Indies, impacting tea imports. Adventurous entrepreneurs, like banker Robert Morris, took up the slack, and trade with China included tea:
“Tea was the most important imported commodity Americans obtained from China through the end of the 19th century. Initially, American imports from China largely consisted of cloth (nankeen and silk) as well as tea. Tea became the dominant commodity, expanding from approximately 36% of the total imports from China in 1822 to 65% in 1860.”

Though some turned to coffee and herbal Liberty Tea after the war, true tea did not disappear and even the President kept his tea time.

1820 is prior to the popularization of afternoon tea and the rise of the tea room. At this time tea was mostly an after dinner bevvy. I can imagine teacups rattling against saucers as scary tales were told on cold nights by the fire in Sleepy Hollow.

Sign in Sleepy Hollow about the headless horseman

The Headless Horseman haunts Sleepy Hollow Cemetery

“The chief part of the stories, however, turned upon the favorite spectre of Sleepy Hollow, the Headless Horseman, who had been heard several times of late, patrolling the country; and, it was said, tethered his horse nightly among the graves in the churchyard.” - "The Legend of Sleepy Hollow", Washington Irving

I love tea and a good tale. Revisiting this classic story and the place of its origin made for a great Fall and Halloween experience. What books are you pairing with tea lately? Let me know on Facebook or Twitter.

This is not a sponsored post

Tea Deviant at Sleepy Hollow Cemetery

“On mounting a rising ground, which brought the figure of his fellow-traveller in relief against the sky, gigantic in height, and muffled in a cloak, Ichabod was horror-struck on perceiving that he was headless! but his horror was still more increased on observing that the head, which should have rested on his shoulders, was carried before him on the pommel of his saddle!”
- "The Legend of Sleepy Hollow", Washington Irving

6/5/2020

Tea, Grief and Mental Health During the Worst of Times

I knew I had to do this post just as much for myself as for anyone else out there who might be going through something similar. I’ve found that grief is something that comes in waves. It is a process. It doesn’t have a rule book or manual. It is an individual experience, and it takes however long it takes. Going through it alone however is a kind of self-induced torture.

During this time of covid-19 and human rights atrocities, we’ve lost so much: structure, outlets, human contact, jobs, income, security, respect, freedom. Some have lost their lives or people they love or beloved pets.

In a time where we are asked to stay alone or in small groups our grieving process has been taken too. Funerals, wakes, gathering together to celebrate the life of another, are limited if they are available at all. This makes it even more important to create new rituals and to soothe ourselves. It’s also extremely important not to become emotionally isolated. A phone call or video call may not substitute for a hug and an actual shoulder to cry on, but they’re better than being alone with cycling surges of loss.

I’ve had two personal situations during this time that made me realize how important it is to engage in self-care and to reach out. Someone dear to me thousands of miles away is being cared for in a facility, but no one is allowed to visit. I don't know how much time she has left. The powerlessness. The uncertainty.

Then my beloved cat fell ill and deteriorated. This magical creature that has been a part of my life every day for years was in pain. Not getting better. Having to make a decision when or if to end his life before he was in excruciating pain is one of the hardest things I’ve ever done. Watching the light leave his eyes felt like light was leaving my life.

Waves still hit me.

Rituals like tea and conversations with friends don’t eliminate grief, but I’ve found they help me process it. That’s the goal. Not to wallow in grief, not to reject it and have it haunt me later, but process it, get on the other side of it, and continue to live.

There have been some days that looking forward to a cup of tea is what got me out of bed. When so much of life feels out of control, making a cup of tea the way I like it reminds me that I do have choices. The calm from the L-theanine and the energy from the caffeine are a feel-good combo. They help my focus when my mind wants to fly away or just put me to sleep.

Video calls with friends over tea (and sometimes something stronger) give me a feeling of connection. To share something positive with those I love and who love me in return does more than ease grief, it builds relationships, continuing the story until the next time we can take hands and breathe the same air.

I don’t believe we are meant to be islands. Though it is difficult to be vulnerable in front of others, handling emotional pain alone isn’t heroic. It doesn’t save the world. Vulnerability isn’t shameful. I encourage you to reach out to someone you trust.

Perhaps you feel everyone in your life is currently so burdened you don’t feel comfortable talking to them about your pain. I get it. Perhaps you don’t feel you have someone in your life you can be that vulnerable in front of. I get that too. If you’re surrounded by empty platitudes rather than people who actually show up you can still show up for yourself. You can also reach out to a third-party like a professional. Sometimes it is easier to talk about something emotionally heavy with someone who is completely uninvolved. They’re not someone you will see on a regular basis, their opinion of you matters less, and they’re not emotionally attached to the issue.

Now I’m not a counselor or psychologist. I’m just a person learning to manage my own sadness during this time, and sharing what I hope will be helpful to you managing yours. Even though I do have people who are in a good place to reach out to (and who I appreciate immensely for supporting me), I do occasionally use a couple of the resources below. I hope that they are helpful to you when you need them.

Whatever your loss or grief I wish you healing and that love and joy win the battle for your heart.

Grief and Mental Health RESOURCES

Anxiety and Depression Association of America
https://adaa.org/
Video resources, therapist directory
No insurance, low cost:

Talkspace
https://lp.talkspace.com/try
Messaging therapy (fee based/weekly), paired with a therapist

Free resources:

Crisis Text Line
https://www.crisistextline.org/
Free 24/7 resource in US, Canada, UK, Ireland

Pet grief resources

Rainbow Bridge
https://www.rainbowsbridge.com/grief_support_center/grief_support_home.htm
Multiple resources including a forum, chat, coping suggestions for children and adults and more
The Rainbow Bridge poem: https://www.rainbowsbridge.com/Rainbow_Boutique/Rainbow_items/Poem_upclose.htm

Though I started this in May, I needed time and clarity to complete it. This is not a sponsored post. Resources were just those I've found and/or used.

12/20/2019

Tea and Coffee Together: Fun Recipes, Benefits and flavors with Crooked River Coffee

Yes, this is a tea blog. I don’t want anyone getting scared. But I’ve never been one for beverage bigotry. Being open minded about what can be done with tea opens up new realms of adventure. I was contacted by Howard Sobel (Ohio’s Bean Brain) of Crooked River Coffee out of Cleveland Ohio about pairing his coffee with tea. Tea and coffee together is an adventure I’ve been wanting to go on. Because I know the quality of his coffee is stellar, having had it before, I was even more jazzed by the idea. I’m going to share recipes I tried, benefits of drinking tea and coffee, and details from my chat with Howard on getting the best flavor out of your coffee.

Tea and Coffee Together
Tea and coffee blends aren’t new, they just aren’t super common. Now, tea is of course my best friend, but I‘ll hang with a good coffee sometimes. If you like both combining them is a new taste exploration.

There are benefits to imbibing both tea and coffee. There’s a great (and funny) article by Dave Brummert over at Evolv about the positive impact of chlorogenic acid in coffee and how the benefits in green tea are given a bump with coffee intake.

Another article by Heidi Hackler at the Chopra Center talks about the immunity and other boosts that come from both beverages.

Ethiopian coffee beans and cold brew

The Coffees

Pairing the right coffee with the right tea is key. Howard sent me three blind samples (I think he was testing me on what I remember about his coffee. It was fun, though I wasn't spot on.)

Sample A
Beans: small, dry, a medium cocoa brown
Taste: winey with a sweet start and citrusy finish
I thought it was: Tanzania Peaberry
It was really: Ethiopian
I had the right region but the wrong country. Howard said that my taste description was right on for coffees from that region of the world. I used this coffee in a coffee and green tea mix (see recipes below)

Sumatra coffee beans and cold brew

Sample B
Beans: larger beans, dry, medium brown
Taste: fuller bodied, woody, smooth, more of a pleasantly bitter finish
I thought it was: South American. I had a fleeting thought it might be Sumatra, but dismissed it.
It was really: Sumatra!
I should have stuck with that fleeting first impression. This is very versatile coffee. I used it for the Down and Dirty, Dirty Chai and Customized Chai (recipe below)

Mystery coffee blend and cold brew

Sample C
Beans: mixed sizes, dark, oily
Taste: smooth, initial sweetness gives way to chicory, charred wood, leather, easy finish
I thought it was: a blend, but that’s all I got
It was really: ?? They forgot what they sent me, lol! So it’s the mystery coffee blend of a dark roast and an African coffee.

The Recipes
Here is what I played around with. With the Sumatra, I decided to try a variation on the famous ‘dirty chai’. Chai tea, with all of it’s warm spiciness and creamy deliciousness is a good fit for a coffee blend. A strong, full bodied black tea and spices stand up to the boldness of coffee without getting lost. I did two variations.

Down and Dirty, Dirty Chai
When all you have are basic chai tea bags and brewed coffee, you can still have a take on this more common tea and coffee blend. This is aimed at a 12-16 oz mug. (Does anyone actually drink a 6 oz. cup anymore?)

Brew a half cup (3-4 oz.) of coffee using your favorite method. (I did a pour over.)
Steep a chai tea bag in 4-6 oz., water at 205-212 degrees, for 3-5 min (or your preferred steeping time).
Heat 4 oz. milk of choice.
Pour heated milk into steeped chai. Add sweetener of choice, then add coffee. (Start with 2 oz. and taste, adding more coffee if desired until your balance of tea to coffee is reached.)

Customized Dirty Chai

make coffee by preferred method: espresso shot, french press, drip, cold brew….-( I like making a cold brew concentrate, then heating and adding to the chai. I enjoy cold brew coffee best. The lowered acidity means no stomach issues for me.)

Boil 4-6 oz. water.
Add a heaping ½ tsp. - 1 Tb. spices of choice to water.
*NOTE on Chai: chai is made so many different ways depending on where in the world the recipe comes from. Here is a great post from World Tea News on chai across the world, by Aravinda Anantharaman. Making your own chai from scratch ensures you focus on the spices you like best. You can keep it simple and just use cinnamon, black pepper and ginger if that’s what you have. If you really like cardamom (I do) that can be the focus of your chai. I suggest pressing cardamom pods before putting them in the water to release more of their flavor. Some recipes call for saffron or star anise. I encourage you, as always, to experiment and find your palate’s sweet spot.
Add 1 tsp. black tea. (Some chai’s are made with green tea. Give that a try if you like) *
Traditionally, both the tea and spices are simmered. If you prefer a milder taste, add spices first and allow to simmer for desired time. Then, steep the tea in the spiced water. Length of time is another preference. Use 5 min to 15 min as a guide for the spices, and 3-5 for the tea (or go traditional and simmer the tea for 10 min also). Some spices do better with longer steeping than others, so this will depend on your chosen spices.
Heat 4-6 oz. milk of choice to just a simmer.
Add sweetener of choice.
Strain tea and spice mixture into sweetened milk
Add one shot of cold brew concentrate coffee to the chai. Add more to taste. If using brewed coffee start with a couple of ounces and increase to taste.

Note: You can make the chai in one pot. Simmer spices in water. Then add milk and sweetener. Bring to simmer again, then turn off heat and steep tea in it. Strain into cup and add coffee.

Spices to try for a customized chai:

*Cinnamon
*Cardamom
Ginger
Black Pepper
White pepper
Saffron
Star Anise

Allspice
*Nutmeg
*Clove
Tulsi
Rose
Fennel
Orange rind

*These spices don’t do as well with long steeping times. They can become overpowering or change in flavor

Green Tea Coffee
This combo was trending a few years ago. This was a combination I thought could go either way. I mixed Sample A, the Ethiopian coffee, with a Ceylon sencha tea that had matcha in it. I thought the winey and citrusy notes of that coffee would pair well with the green tea, or be the best bet of the three.

It completely surprised me. I enjoyed the mix of the two. I brewed the coffee in a pour-over style and made the tea separately to honor the different water temperatures and brewing styles for each. After brewing, I mixed approximately three quarters green tea with one quarter coffee. The unique personalities of both the tea and the coffee came through the blend.

Then I made a green tea coffee latte:

¼ c milk
½ c green tea
¼ c coffee
+ sugar to taste

Delightful. If you like tea and coffee this gives you the best of both worlds.

Puerh Coffee
Similar to the green tea coffee, this is a simple blend. I used a loose black puerh, steeping one teaspoon for 3 minutes. I brewed coffee Sample C, the dark mystery blend, in a pour over style.
Then mixed:
¾ Puerh
¼ Coffee
I also liked this one mixed 50/50. This puerh has enough body and flavor to stand up to the bitterness of coffee without getting lost. I’d say the puerh even mellowed the coffee.

A Bit About Howard
and Crooked River Coffee

Fresh Beans

Crooked River roasts their coffees in-house. You can’t ask for fresher unless you pick the beans yourself beforehand (but leave this to the professionals and you can just enjoy the pristine beans.)

Old Fashioned B2C Personality

CRC sells wholesale of course, but also has retail clients they sell to via a farmer’s market and directly. They vend at their local farmer’s market because that is the place they get to engage with the consumer. Howard tries to take new customers from a lackluster experience to a great coffee experience. “We try to get into people’s palates and encourage them to experiment a lot. I like to be a teacher. That’s part of the joy of being in the business for 28 years.” - Howard

They have a website, but the way to order retail through Crooked River Coffee is to call the office at (440) 442-8330 and have a chat. They have a low retail minimum of 2 pounds of coffee per order.

Howard's Tips for the Best Coffee

Beans

Starting with fresh beans and grinding before brewing yields the best cup. Make sure the fineness of the grind fits the brewing method. Store beans in an airtight container away from sunlight. Don’t put them in the freezer.
Check out this coffee grind graphic from The National Coffee Association (Note: coarse is good for cold brew too):

Water
If you don’t have a quality water filtration system at home, buy spring water. It’s a quick fix. Though it costs more it ensures you don’t have chlorine, lots of bacteria, scale, or sediment (which will damage your coffee maker).

Temperature
Keep temperatures between 195 and 205 degrees to avoid scalding

A Note on Blooming: When coffee is fresh it gives off quite a bit of carbon dioxide when brewing. The gas pushes the water away from the coffee as it releases. If you pour a small amount of hot water over the grounds and let them sit for 20-30 seconds before brewing more flavor is released in the brewing process. Give it a try!
If you love quality coffee like you love quality tea check out Crooked River Coffee for some of the freshest, most delightful coffee you can get. Then go wild! Use herbs and other tisanes like chocolatey cacao husk and orange peel to enhance your creations. If you take a dive into this blending fun let us know on Facebook and Twitter what you create.

Thanks to Howard for supplying the coffee for this adventure. There was no other sponsorship or affiliate links in this post.

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Can Compounds in Tea Fight Covid-19?

Tea and a Tale: Celebrating the 200th Anniversary of “The Legend of Sleepy Hollow”

Tea in America in the Early 19th Century

Tea, Grief and Mental Health During the Worst of Times

Grief and Mental Health RESOURCES

Tea and Coffee Together: Fun Recipes, Benefits and flavors with Crooked River Coffee

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YOUR CART

BLOG

Can Compounds in Tea Fight Covid-19?

Tea and a Tale: Celebrating the 200th Anniversary of “The Legend of Sleepy Hollow”

Tea in America in the Early 19th Century ​

Tea, Grief and Mental Health During the Worst of Times

Grief and Mental Health RESOURCES

Tea and Coffee Together: Fun Recipes, Benefits and flavors with Crooked River Coffee

Author

Categories

Tea in America in the Early 19th Century