Hi is it possible that u share the link? Coz i search through facebook and there is so many ppl by the name of TEA LI. Thanks

Here you go:
http://www.facebook.com/album.php?aid=1139...71167608&ref=mf

Tea export shrinking to near-zero
http://www.thefinancialexpress-bd.com/more...date=2010-10-21

Thursday October 21 2010

CHITTAGONG, October 20: Once a major tea exporting country enjoying a captive export market, Bangladesh is becoming a tea importer with rise in local consumption and sharp fall in production.

The scenario has changed in recent years because of market economy, emergence of new entrants in the world market with low price tea and rapid increase of internal demand.

Major tea business houses like MM Ispahani and Abul Khayer Group of Industries have contacted exporters from Kenya and other countries to buy tea, industry sources said.

"A good quantity of tea has been imported. Tea price in Indian market is lower than ours. So it is being smuggled in," a tea trader said favouring anonymity.

"The buyers are less eager to buy Bangladesh tea as price difference with other exporting countries is much wider. This year only some packet tea has been exported to Middle East countries."

The average export price of tea in Bangladesh was $1.3 per kg in 2007-08, $1.9 in 2008-09, and in June last, it was $ 2.18 per kg, tea traders association statistics said and added that same quality of tea in India and Kenya sells lower.

"We did not import tea as of today but we have contacted Kenya tea exporters," said Mr Wazed, a senior official of tea trader Abul Khayer Group.

"Rapid changes are taking place in international tea price. We have to observe the auction to auction sale situation there. Then we will go for placing orders for supply of tea from abroad," he said.

"The price of tea in Kenya seems favourable compared to that of Bangladesh. Increase in internal demand has pushed up the price in Bangladesh auction although export of our tea has almost come down to zero," he added.

SK Das, a senior official of National Brokers Ltd, a leading auctioneer of Bangladesh tea, told the FE this afternoon that export of Bangladesh tea has dropped due to increase in internal consumption and price as well.

Statistics given by Bangladesh Tea Board show that export of Bangladesh tea in the 2009 was 3.15 million kilograms (kg), which was about 60 per cent less than previous year export of 8.39 million kg.

Export earning was Tk 433.50 million against Tk 976.95 million in the previous year. 75 per cent of the quantity was sold to Pakistan alone.

BTB sources said that the government of Pakistan allowed duty-free entry of ten million kg of tea per year from Bangladesh since October 2002. Bangladesh could not utilize that quota fully as increasing internal demand pushes the price level up in the local auction and discourages export.

Sources said, from export of tea Bangladesh earned $11.26 million in 2005, $6.69 million in 2006, $13.15 million in 2007, $14.29 million in 2008 and $6.34 million in 2009.

Industry sources said that a few years back tea was one of the main export items of the country and Bangladesh tea was favourite in some countries including Pakistan and Russia.

"But the tea production could not keep pace with demand of export due to drought and electricity shortage," a tea trader said favouring anonymity.

"Bangladesh Tea Board took seven-year (August 2003-July 2010) development projects like Small Holding Tea Cultivation in the Chittagong Hill Tracts to supply high yielding variety (HYV), fertilizer, sprayers to small tea growers for cultivation of tea in improved method and other projects but could not implement it," he said.

12 things about tea your local dim sum restaurateur won't tell you

A tea master gives us some advice on how to make sure we're getting the best brew for our buck
By Virginia Lau 7 October, 2010

Read more: 12 things about tea your local dim sum restaurateur won't tell you | CNNGo.com http://www.cnngo.com/hong-kong/drink/12-th...1#ixzz12zznDnkv

More Studies on Tea Health Benefits Backed
http://www.mb.com.ph/articles/283439/more-...benefits-backed

By GABRIEL S. MABUTAS
October 21, 2010, 6:24pm

MANILA, Philippines – The Food and Nutrition Research Institute Thursday recommended further studies on the health benefits of tea amid conflicting research as to whether it could indeed reduce the risk of cardiovascular diseases and stroke, as well as reduce weight with its anti-oxidant properties which are helpful in cardiovascular health.

This, even as it admitted that tea is the main source of flavonoids in the diet, which is also present in apples, grapes, wines and cocoas. Most of the health benefits of tea are attributed to flavonoids.

All true teas, according to the institute, come from the same plant, Camellia sinensis, ranging from green, oolong, white, black, rooibos tea, red tea and herbal tea infusions.

“The main difference is in the way the tea leaves are processed but all tea brews are full of natural goodness and health benefits,” it added.

Citing the lecture delivered by Dr. Jan Rycroft in a seminar on the “Bioactive Components of Tea and their Health Benefits” FNRI noted that an average 200 milliliter (mL) cup of green tea contains 120 milligrams (mg) of flavonoids while an average 300 mL cup of black tea contains 130mg.

Rycroft, category nutritionist of Unilever, presented different studies on the relationships of tea and flavonoids to different nutritional and health factors, such as antioxidant properties which are helpful in cardiovascular health, weight management and mental performance.

A dietary antioxidant is a substance in foods that significantly decreases the adverse effects of reactive oxygen and nitrogen species on the normal physiological function in humans.

In an experiment presented by Dr. Rycroft regarding flavonoids as antioxidants, however, results showed that bioavailability is low and flavonoids are modified upon absorption without indications of reduced damage in vivo.

Flavonoids have no proof for protection against free radical damage in the cells.

This study was supported by the European Food Safety Authority (EFSA) Panel on Diabetic Products, Nutrition and Allergies in 2010, which reported that a cause and effect relationship has not been established between the consumption of tea and the protection of body cells and molecules such as DNA, proteins and lipids from oxidative damage.

“According to various studies on cardiovascular health though, tea, in general, is associated with reduced risk of cardiovascular diseases, specifically lowering the risk of myocardial infarction, stroke and ischemic heart disease,” the FNRI noted.

They claimed, it said, that consumption of two to three cups of black or green tea per day improves blood vessel function.

“Tea consumption can help in weight management program, according to a number of Asian studies that found a reduction of visceral fat after consumption of high catechin green tea for 12 weeks. It was also shown that high catechin green tea increases fat oxidation,” the FNRI said.

L-theanine, on the other hand, is an amino acid naturally exclusive from tea that is responsible for the production of alpha waves in the brain which has a calming effect on the body and gives the balance of deep relaxation and mental alertness, according to Dr. Edgardo Tolentino of the Makati Medical Center.

A typical 200mL serving of black tea contains 4.5 – 22.5mg of L-theanine.

Does tea boost the heart?
http://www.harboroughmail.co.uk/news/healt...heart_1_1557922

Published on Thu Oct 21 14:25:54 BST 2010

“Two cups of tea a day cuts heart disease,” the Daily Express has reported. The newspaper says that tea contains “health boosting flavonoids” that can reduce the risk of heart disease by 11%.

The news is based on a study examining a selection of research on the potential heart benefits of both green and black tea. It concludes that regular consumption of any type of tea is likely to reduce the risk of cardiovascular disease, probably due to levels of substances called flavonoids that are found in tea. The authors suggest that the reduction in risk is the result of actions such as preventing clogging of the arteries and improving body weight.

However, this review should be seen as a “round-up” of some of the existing research as it was not a systematic analysis of the research, and therefore cannot provide firm evidence. As the authors of the review point out, we now need good quality studies directly looking at whether tea can prevent heart disease in humans.

Overall, it is unlikely that drinking tea can prevent heart disease in isolation from other factors, or redress the effects of a poor diet or unhealthy lifestyle. Adopting a balanced diet, doing regular exercise, consuming moderate amounts of alcohol, and not smoking are all important ways to help reduce the risk of heart disease.


Where did the story come from?

The review was carried out by researchers from the School of Medicine and Pharmacology at the University of Western Australia. There is no information about any external sources of funding. The study was published in the peer-reviewed journal Molecular Aspects of Medicine.

The review was reported in both the Daily Mail and Daily Express, whose reporting generally did not reflect the uncertainty of the study’s conclusions. For example, the Mail reported that three cups of tea a day can prevent cardiac problems, while the Express said drinking tea two or three times a day could reduce risk of the disease by 11%. These claims appear to be based on a 2001 analysis, which the reviewers considered to be flawed. The review actually suggests that this earlier research had several problems that undermine the certainty of the results.

Both newspapers also claim that drinking two cups of tea will provide as many antioxidants as eating five portions of vegetables. Although tea does contain antioxidants, the suggestion that it can be a substitute for the numerous health benefits of fruit and vegetables is not supported by this research.

The Express did however feature the views of an external expert advising that more research is needed and that tea cannot protect from the effects of a poor diet or lifestyle. Both papers report views from the Tea Advisory panel, which support the researchers’ conclusions. The Mail points out that the Tea Advisory Panel is funded by the tea industry.


What kind of research was this?

This was a non-systematic, narrative review looking at the potential health benefits of both green and black tea. It examined evidence from various studies, including animal models, population studies and some randomised controlled trials (RCTs). It included research on the effect of tea on a number of cardiovascular endpoints related to health, including atherosclerosis (clogged arteries), blood pressure and cholesterol reduction.

The authors point out that tea is such a common drink worldwide that any health effects could have a significant impact on public health. Both green and black tea, they say, are rich in flavonoids – anti-oxidant substances that are thought to have health benefits. They say that as little as two to three cups a day will supply a “major contribution to total flavonoid intake in most individuals”.


What did the research involve?

The researchers viewed and summarised 63 studies on the possible effects of green and black tea. They looked at population studies on the possible link between tea and heart disease, but they also summarised studies of potential associations between tea and a number of clinical endpoints associated with cardiovascular disease. These were atherosclerosis, function of the endothelium (lining of the arteries), blood pressure, oxidative stress, cholesterol reduction, inflammation, function of the blood platelets, levels of homocysteine, body weight and body composition, and type 2 diabetes.

The review did not state how the researchers identified and selected the studies to be included. This means we cannot be sure if any relevant studies were omitted, nor whether studies not included came to similar conclusions. Although researchers describe the evidence they found, they do not systematically examine the quality of studies that were included.


What were the basic results?

The main findings reported by the authors were as follows:

* population studies suggest that tea may reduce cardiovascular disease risk
* mouse studies suggest that tea can inhibit development of atherosclerosis (although the authors recognise that human studies are needed)
* RCTs suggest that tea can enhance nitric oxide levels and improve endothelial function (which has a role in cardiovascular disease)
* RCTs provide limited evidence that green tea might reduce body fat
* there is inadequate evidence about the effects of tea on oxidative stress, inflammation, blood platelet activation, blood pressure and risk of type 2 diabetes


How did the researchers interpret the results?

The researchers suggest that tea is likely to provide protection against cardiovascular disease. Green and black tea appear to have similar health benefits.


Conclusion

This review summarises a selection of the existing evidence on the associations between tea and aspects of cardiovascular health. It is not clear whether researchers included all the available evidence, how they selected their studies, or whether any other evidence came to similar conclusions.

As the authors imply, large randomised controlled trials are needed to look at any association between tea and the prevention of cardiovascular disease. Where diet is concerned, RCTs are difficult to design because of the difficulties associated with trying to isolate dietary factors. Also, they are expensive to set up.

Moderate consumption of whichever colour tea you prefer is unlikely to damage your health, and it may have some benefits, as this research suggests. However, it is well established that the best way to reduce the risk of heart disease is to follow a healthy diet and lifestyle, which involves regular exercise, reducing fat and salt intake, eating plenty of fruit and vegetables, and not smoking.

Progression of Leukemia Slowed Down by Green Tea
http://www.allvoices.com/contributed-news/...wn-by-green-tea

Louisville : KY : USA | Oct 15, 2010



Leukemia Killing Compounds in Fruits and More

In a recent study done by researchers at the Mayo Clinic and which was also presented at the annual meeting of the American Society of Clinical Oncology, has revealed that an extract in green tea possibly can slow down the advancement of the most general type of leukemia.

This latest study consisted of the involvement of forty-two patients enduring early stage chronic lymphocytic leukemia (CCL). CCL usually progresses at a slow rate with intervals of remission, patients only receive treatment when the disease is actively spreading. All of the participants in this study were not receiving any treatments including radiation or chemotherapy.


The participants received treatment with an extract of epigallocatechin galeate (EGCG). EGCG is an antioxidant belonging to the Catechin family. Catechin is used to refer to the related family of flavonoids and subgroup flavanols. EGCG had produced a major cell decrease in leukemia cell count in greater than two-thirds of the participants. In almost one-third of the participants, the amount of cancerous cells in the blood had decreased by twenty percent. In addition seventy percent of patients who were enduring enlarged lymph nodes had showed a fifty percent reduction in the size of the nodes.

Even though only a comparative phase three trial can actually determine if EGCG can really delay the progression of CLL. Head writer of the study Tate Shanafelt had stated that the benefits they observed in most of the CLL patients who used the chemical does advocate that there is modest clinical activity and possibly can steady CCL, conceivably by slowing it down.

Past studies also have advocated green tea and its compounds producing the possibilities of aiding the fight of other types of cancers such as bladder, colon, stomach and esophagus. In more current studies it has shown it aide in guarding against tooth decay and help with weight loss.

Blackberries to the fight of leukemia

Dr. Xian-Ming Yin, MD, PhD, associate professor of pathology at the University of Pittsburgh School of Medicine and associates have been conducting intensive searchers for targeting treatments for leukemia throughout the world.

In 2007, Dr. Yin and his associates managed to isolate a naturally revised anthocyanidin (a plant pigment having antioxidants and wound healing properties) called C-3-R from black raspberries and examined its effects on human leukemia and lymphoma cell cultures. Researchers discovered that low amounts of C-3-R had effected half of the leukemia cells to die within 18 hours of being treated. When researchers doubled the dose all of the cells had died, the same exact results were seen in lymphoma cells.

Researchers had focused on one of the most common anthocyanidins that are forms of water soluble flavonoids that give color to fruits and vegetables.

Researchers had reported that C-3-R activated an oxidative stress in the tumor cells but not in healthy cells. Dr. Yin states that this reaction indicates that C-3-R is totally selective against cancer cells and provides a very encouraging method for the treatment of an assortment of human leukemia's and may be even lymphoma.

Grape seed extract eliminating leukemia cells

Regardless of the fact if it has been grapes, grape juice or even wine manufactured from grapes it has made its mark on news in the last few years. Grapes have graced the headlines for their possible heart prevention benefits. Now the grapes have advanced in their cause for health once more.

A study which had appeared January 1st 2009, edition of Clinical Cancer Research, an American Association Cancer Research journal, had published the information that announced that the cell signaling pathway that grape seed extract is packed with brings about the death of leukemia cells. The University of Kentucky researchers determined the extract ignites a protein referred to as JNK. JNK is the regulator for the cancer killing pathway.

The studies head writer Dr. Xianglin Shi, PhD., professor in the Graduate Center for Toxicology at the university had remarked in a statement released to the press, that the findings possibly have significance for the inclusion of agents like grape seed extract for prevention or treatment of hematological malignancies and even possibly other types of cancer.

Dr. Shi along with his research team had been studying chemicals called proanthocyanidins in fruits that epidemiological proof indicates may prevent the development of cancer. In other studies Dr. Shi and his team had discovered apple peel extract contains antioxidant-rich flavonoids which causes several lines of cancer cells to be eliminated.

Established on this earlier research along with other studies from scientists revealing grape seed extract decreases breast tumors in rats and skin tumors in mice, the scientists had decided to observe what type of effect the natural components of grape seed extract could possibly have on leukemia cells. Grape seed extract has already proven activity against numerous other types of cancer lines in the lab including skin, breast, colon, lung and prostate cancers, this was the very first time in which it had been tested on hematological cancers.

These types of cancers are listed as the fourth cause of cancer incident and death in the United States by the National Cancer Institute. They consist of uncontrolled growth cells which have alike functioning and origins that include leukemia, lymphomas and myeloma. Leukemia is expressly a cancer of the blood and marrow.

The researchers had subjected leukemia cells to a available commercial grape seed extract in various doses. They discovered higher doses had the greatest noticeable effect in causing the death of cancer cells along with the fact that grape seed extract had not harmed human cells at all.

Dr. Shi stated that grape seed extract is an agent that does produce an effect on cancer cells and leaves human cells alone, which is what everyone is hoping to find.

Strawberries and more kill leukemia cancer cells

Strawberries, blueberries, rosemary and turmeric contain compounds which kill childhood leukemia cancer cells in test tubes.

Research conducted by biologist Susan J. Zunino of the Agriculture Research Service (ARS) Western Human Nutrition Research Center (WHNRC) in Davis, California, possibly had revealed how strong plant chemicals fight the diseased called acute lymphoblastic leukemia.

Ms. Zunino's study had built upon her findings concerning the ability of carnosol from rosemary, curcumin from turmeric, resveratrol from grapes and ellagic acid, kaempferol and quercetin from strawberries kill leukemia cells. Her was done by the use of laboratory of both healthy human blood and cancerous ones for her model.

Her studies have not only peaked the interest of cancer researchers but also those of nutrition scientists who are exploring health benefits of natural compounds from the nations numerous fruits, vegetables, herbs and spices

Scientists do not have all detail on how plant chemicals called phytochemicals boost healthy cells and battle dangerous ones.

The investigations Ms. Zunino had done did furnish a few new clues about how phytochemicals attack cancer cells. She had discovered that phytochemicals hamper the organized activity of mitochondria, the tiny energy producing power plants inside cells. Without the energy they simply die.

When mitochondria is susceptible to resveratrol among other phytochemicals that she had tested, it was found that they could not function correctly which results in cancer cell death.

Brazilian berries eliminated cancer cells in laboratory

A Brazilian berry which is popular in health food which contain antioxidants had shown in a study done by University of Florida researchers, that it had destroyed cultured human cancer cells.

The study had demonstrated that extracts from acai berries set off a self destruct action in up to 86% of leukemia cells in which researchers had tested according to assistant professor Stephen Talcott with the University of Florida's Institute of Food and Agriculture Sciences.

Acai berries are considered one of the highest fruit sources for antioxidants. The study was an essential part to learning what persons may benefit from using beverages, supplements among other products produced from berries.

The study was not designed to show if compounds in the berries could provide leukemia prevention.

Professor Talcott cautions persons that it was only one cell culture and they do not wish to provide any false hope. However, the results were encouraging. The compounds result had shown great activity against cancer cells in a model system and most probably give health benefits to our bodies.

Six different chemical extracts were made from acai fruit pulp and each extract had been prepared in seven different types of concentrations.

Four of the extracts did reveal killing a great number of leukemia cells when applied for twenty-four hours. Contingent on the extract and concentration, there was about 35% to 85% of cancer cells being killed.

Professor Joshua Bomser, assistant professor of molecular nutrition and functional foods at the Ohio State University in Columbus, Ohio states that added consumption of fruits and vegetables which are linked with decreasing risks for a lot of disease which include heart and cancer. Professor Bosmer conducts research on the effects of diet on acute diseases. He suggests consuming a minimum of five servings a day of the fruits and vegetables that are associated to decreased risks for diseases in order to promote maximum health.

Green Tea May Slow Aging
http://www.skininc.com/skinscience/ingredi.../104782229.html

Posted: October 12, 2010

Green tea is an evergreen shrub that has long been used in much of the world as a popular beverage and a respected medicinal agent. An early Chinese Materia Medica lists green tea as an agent to promote digestion, improve mental faculties, decrease flatulence and regulate body temperature. The earliest known record of consumption is around 2700 B.C. Ceremonies, celebrations, relaxation time and ordinary meals usually consist of tea in most parts of the world, except the United States, where coffee has become the most popular beverage. Unlike black tea (also Camellia sinensis) which is produced by oxidizing the young tea leaves, green tea is produced from steaming fresh leaves at high temperatures, thereby inactivating the oxidizing enzymes and leaving the polyphenol content intact.

Green tea is an antioxidant and is used in promoting cardiovascular health and reducing serum cholesterol levels in laboratory animals and humans. Studies suggest that green tea contains dietary factors that help decrease the development of some infectious diseases and dental caries. Green tea has diuretic, stimulant, astringent, antibacterial, antifungal, anticarcinogenic, thermogenic and anti-inflammatory properties. Green tea has also been reported to enhance immunity.

Findings from a recent study suggest that green tea may protect DNA from damage associated with aging. The placebo-controlled, cross-over supplementation study included 18 healthy volunteers who were randomly assigned to receive two cups of green tea or water every day for 4 weeks. A six-week washout period separated each four-week intervention, and blood and urine samples were collected before and after each intervention. The results of the study found a 20% reduction in levels of DNA damage, while measures of whole-body oxidative stress were unchanged. These findings indicate that regular consumption of green tea may protect against damage at a genetic level and slow the aging process.1

1. Han KC, Wong WC, Benzie IF. Genoprotective effects of green tea ( Camellia sinensis) in human subjects: results of a controlled supplementation trial. Br J Nutr. Sep2010:1-8.

Puerh Tea Diet

My colleague brought this teapot with buddhist mantra to office today...

Can I kick this?


http://www.yn.xinhuanet.com/newscenter/200...nt_18302319.htm

Just got this classic Dayi 7542 (901) - 7+2 pieces



Year 2009 price is cheaper than 2010. I believed year 2011 is going to be more expensive.

Can u share the price here? Though being classic, but it's still one of the best tasting raw puerh I've come across.

RM48. Yes, this classic is easy to drink even it is young raw.

This post has been edited by auhckw: Oct 25 2010, 04:05 PM

~Lesson from L@ZH~

This post has been edited by auhckw: Oct 25 2010, 04:04 PM

Very expensive. I gave up on Dayi tea nowadays. Better go for others like mengku or lao tong zhi.

Indeed.

Speaking of expensive, Dayi's 2010 Yiwu has arrived and is about RM120 (b4 discount price). I am tasting it now, good but not great.

Lol, Dayi tea is good for speculation purpose RM120 may sound expensive right now, but one year from now when u look at the price again, u'll ask urself why didn't buy more back then, if you enjoy the tea that is Look at the price movement of yiwuzhengshan 2009 and u'll see what I mean.

my favourite tea - osmanthus fragrance... "Kwai Fa" ... wondering where gt sell? how much ?

For this price, you can easily get a 4-5 years old raw puerh. Not really worth paying for a new tea. For yiwuzhengshan, recently I managed to get a few tong 2003 cake for around RM200++ One collector letting go of his collection

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Added on October 27, 2010, 12:31 amTry Kuyichai at Curve. They should have stock this flower tea.

This post has been edited by cuebiz: Oct 27 2010, 12:31 AM