IMPORTANT FACTS REGARDING CEYLON TEAS AND  HEALTH

Medical check at estate hospital

Black or Green Tea:  There has been some confusion on the health effects of Green v's Black teas. The latest research which has now taken black tea into account, is that black tea whilst having a different make up from the Fermentation and firing processes, it also has a beneficial effect on on the human system and maintaining it in the right mode. Therefore both types of tea are to be drunk with confidence. However the research has emphasized that it is important to drink both forms of tea without milk for the full effect. Much of this initial comment is discussed in various papers below but certain facts are worth emphasizing at the beginning here for those who do not wish to delve through lots of findings by different authors or sources.
Points of interest that appear to surface from the papers:
All teas have levels of polyphenols but it is only some of these polyphenols that carry the very high levels of anti-oxidants that we are interested in.

1. GREEN teas posses high levels of catechins and the carry the high levels of anti-oxidants and are responsible for the claims that have been made for health on behalf of green teas.
2. It is now known that BLACK teas convert the catechins in the Fermentation and firing processes to theaflavins and thearubigins, both are within the overall polyphenol grouping. However the difference that appears with black teas is that it is the theaflavins that carry high levels of anti-oxidants and equate to the original catechins of green tea. Black teas also have thearubigins which carry low levels of anti-oxidants. The interest for tea planters and tea-makers lies in the fact that high quality seasonal teas which allow quicker fermentation and drying will if made correctly carry high levels of theaflavins. However if the fermentation process is extended too long then the tea will be soft and the theaflavins will convert to the low level thearubigins.
3. Another area of manufacture that is vital to monitor is the rolling or maceration processes depending on whether Traditional rolling or CTC (Cut Tear and ? supposedly curl). Where excessive pressures are applied the leaf clogs and excessive friction causes high temperatures in the leaf. When high temperatures occur, above about 90 F, then the theaflavin polyphenol will convert to thearubigins with low anti-oxidants. Rotorvaning is an area that needs to be very carefully watched as this is a maceration process and will develop high temperatures especially where in certain cases factories are trying to achieve higher colour and strength for what is an artificial market, it is then that sometimes these factories will install two reverse pitch vanes with an end plate that is closed. This is clearly not in the interests of quality and flavour but as a result unwanted pressure from the commercial world to meet their endless search for ever stronger teas. CTC is another aggressive manufacture process in that it seeks to macerate the leaf through cutting and tearing teeth which can create very high temperatures.
4. Finally there is evidence surfacing that the treatment of the tea after final firing has a big effect on the anti-oxidant levels of a tea. Once the leaf leaves the factory sealed bulk bins it should be heat sealed in a suitable material such as food quality foil pouches so that the leaf is not subjected to light or the outside air until opened and used by the consumer. Many countries import bulk teas in chest or sack form for opening and packing in their own facilities far from the production point. This is another process that can and does lead to deterioration of the anti-oxygen levels in all teas whether green or black.

In conclusion it would seem misleading to claim that all teas contain very high levels of anti-oxygens or that green teas are better than black teas. It will depend on how the teas have been made and treated. Teas produced from periods of long dry weather with high levels of flavour that are very bright rather than just bright, that exhibit briskness or liveliness will usually denote that they are high in anti-oxygens.

GENERAL:        During my time as a planter there was a fairly heavy use of chemicals and sprays to control diseases in tea and infestations. It was observed that the more that these products were applied to control one situation the more that another unwanted imbalance was induced. The Tea Research Institute to their credit, and I well remember carrying out a Poria trial with soil fumigation by Shell DD for them, realised that by not jumping in with chemicals but by encouraging greater populations of beneficial insects to control the populations of unwanted insects, a natural balance could be attained. An area that caused great concern then was Blister blight which appeared in tea at times of heavy mist and low sunshine hours. I was amazed to learn that estates have learnt to suffer some infestation and that it is no longer the great problem that it once was when heavy spraying was used.

To-day with science moving at a speed that sometimes unnerves us and makes consumers concerned about foods that have been tampered with,. It is worth noting that in 1997 at the 17th meeting of the International Standards Organisation (I.S.O) seminar. Dr Collier, chairman of the European Tea Technical Committee at that time declared that ‘Ceylon’ teas were the cleanest teas in the world, with special reference to spray residues.

Estate Worker Welfare: In 1997 a 10 member team of senior executives and Superintendents (managers) of estates visited the Tata organisation for a nine day tour. The central theme of the tour was on social welfare activities. On their return the team compiled a report which was presented at a forum for Chief executive Officers (CEO’s) of the plantation companies and the subject was ‘Human Resource Development for the Plantation sector’, Both events were organised by the Planter’s Association of Sri Lanka. This confirms that the estates are mindful of their responsibilities to their valued workers.

SPECIFIC PAPERS and PRESS REPORTS:

Tea Council: www.teahealth.co.uk

A report called ‘The Tea and Health Report’ was headed by Professor Vincent Marks of the University of Surrey. It was undertaken to bring together many reports appearing world-wide and make an informed comment on those findings by the Tea Council of the U.K. and comments on ‘the influence of Tea Drinking on the Nation’s Health’, compiled by U.K. dietary experts.

Tea Consumption and Cardiovascular disease prevention.

The report summarises research evidence that drinking 4 to 5 cups of tea a day may have a beneficial effect on high blood cholesterol and high blood pressure.

Tea in Cancer Prevention.

The report indicates that tea consumption is likely to have beneficial effects in reducing cancer risk in certain populations. This section reports on Laboratory studies and Epidemiological studies.

Tea Flavonoids and their potential benefits.

Much of the work on tea was instigated because of other work on Flavonoids. In tea their antioxidant properties are significant.

Tea Consumption and it’s Nutritional Contribution to the diet.

This refers to the high popularity of tea (Black and Green), and it’s important contribution to our overall intake of fluid. The report also refers to the fact that tea on it’s own has no calories.

Professor Walker, in his article ‘Anti-Oxidant Content and other Nutritional Aspects of tea’, discusses the components, polyphenols and it is noted that the popular press has already started picking up on theaflavins and therubigins, compounds bound up with manufacture changes.

The article goes on to discuss caffeine which is relatively mild in tea and finally comments on the important research that has been carried out on anti-oxidants and their effect in protecting against free-radical damage. Again the theaflavins and thearubigins are a part of this protective process.

Professor Simon Maxwell’s report is headed ‘ The Potential Influence of Tea Consumption on the Development of cardiovascular Disease’. This again discusses Flavonoid activity and is a comprehensive report on Cardiovascular, blood pressure regulation, possible influence in changes to influence Diabetes and finally Haemostasis, where there is some evidence that clot formation maybe reduced.

The contributors to this overall report were:

• Professor Vincent Marks, University of Surrey
• Professor Ron Walker, University of Surrey.
• Dr. Simon Maxwell, University of Leicester.
• Professor David Forman, University of Leeds.
• Professor Anne Murcott, South Bank University of London.

As procurers of special very fine quality ‘Ceylon’ Teas, it is always of concern to us when the name of tea is used in marketing hype and moves away from the natural tea product.

It is noted that there have been attempts to use the possible romantic terminology ‘Orange Pekoe’ ( a specific grade specified for hundreds of years) to market tea bags. It is well established that no grade above BOPF in size is useful for tea bags because of the problems associated with brewing the leaf. Yet some organisations use the term. As a leaf it can be superb.

It was therefore interesting to note in the above report Professor Vincent Marks comments in his forward and a section dealing with ‘Dispelling of Myths’. In his last paragraph, he makes reference to overwhelming evidence that tea is a safe drink and then goes on to refer to herbal infusions which have become a fashionable drink and he states often incorrectly referred to as ‘herbal teas’. it also appears that they often contain known toxins, such as Comfrey, Mate, Tansy, Ragwort and T’su-san-chi, sometimes causing liver problems.

A summary of various papers that have appeared

HEALTH: 1999 Canadian Seminar

With the latest seminar on health in Canada, tea is now close to being officially accepted as a health promoting beverage. It is understood that once certain formalities are gone through that it is likely that tea will be allowed to carry a special health logo in the near future. Whilst many working with tea know of its benefits. The official conference of a special logo would be an enormous boost in the perception of tea in the market place and amongst consumers.

IMPORTANT FACTS REGARDING CEYLON TEAS:

International Standards Organisation Statement on Ceylon Teas: To-day with science moving at a speed that sometimes unnerves us and makes consumers concerned about foods that have been tampered with. It is worth noting that in 1997 at the 17th meeting of the International Standards Organisation (I.S.O) seminar. Dr Collier, chairman of the European Tea Technical Committee at that time declared that ‘Ceylon’ teas were the cleanest teas in the world, with special reference to spray residues.

SPECIFIC PAPERS and PRESS REPORTS: A report called ‘The Tea and Health Report’ was headed by Professor Vincent Marks of the University of Surrey. It was undertaken to bring together many reports appearing world-wide and make an informed comment on those findings by the Tea Council of the U.K. and comments on ‘the influence of Tea Drinking on the Nation’s Health’, compiled by U.K. dietary experts. Tea Consumption and Cardiovascular disease prevention. The report summarises research evidence that drinking 4 to 5 cups of tea a day may have a beneficial effect on high blood cholesterol and high blood pressure. Tea in Cancer Prevention. The report indicates that tea consumption is likely to have beneficial effects in reducing cancer risk in certain populations. This section reports on Laboratory studies and Epidemiological studies.

Tea Flavonoids and their potential benefits: Much of the work on tea was instigated because of other work on Flavonoids. In tea their antioxidant properties are significant.

Tea Consumption and it’s Nutritional Contribution to the diet: This refers to the high popularity of tea (Black and Green), and it’s important contribution to our overall intake of fluid. The report also refers to the fact that tea on it’s own has no calories.

‘Anti-Oxidant Content and other Nutritional Aspects of tea - Professor Walker: Discusses the components, polyphenols and it is noted that the popular press has already started picking up on theaflavins and therubigins, compounds bound up with manufacture changes. The article goes on to discuss caffeine which is relatively mild in tea and finally comments on the important research that has been carried out on anti-oxidants and their effect in protecting against free-radical damage. Again the theaflavins and thearubigins are a part of this protective process.

Professor Simon Maxwell’s report is headed ‘ The Potential Influence of Tea Consumption on the Development of cardiovascular Disease’: This again discusses Flavonoid activity and is a comprehensive report on Cardiovascular, blood pressure regulation, possible influence in changes to influence Diabetes and finally Haemostasis, where there is some evidence that clot formation maybe reduced.

The contributors to this overall report were: Professor Vincent Marks, University of Surrey Professor Ron Walker, University of Surrey. Dr. Simon Maxwell, University of Leicester. Professor David Forman, University of Leeds. Professor Anne Murcott, South Bank University of London.

As procurers of special very fine quality ‘Ceylon’ Teas, it is always of concern to us when the name of tea is used in marketing hype and moves away from the natural tea product. It is noted that there have been attempts to use the possible romantic terminology ‘Orange Pekoe’ (a specific grade specified for hundreds of years) to market tea bags. It is well established that no grade above BOPF in size is useful for tea bags because of the problems associated with brewing the leaf. Yet some organisations use the term. As a loose leaf it is excellent and much sought after by some consumers. Again we see the development of tea bags containing not only the leaf but now even milk powder to bow to the 'deity' of convenience. Once again we are moving inexorably away from the natural product, which is the healthy element.

One day the consumer may say stop! We want ‘real exciting tea’ again. It was interesting to note in the above report Professor Vincent Marks comments in his forward and a section dealing with ‘Dispelling of Myths’. In his last paragraph, he makes reference to overwhelming evidence that tea is a safe drink and then goes on to refer to herbal infusions which have become a fashionable drink and he states often incorrectly referred to as ‘herbal teas’. it also appears that they often contain known toxins, such as Comfrey, Mate, Tansy, Ragwort and T’su-san-chi, sometimes causing liver problems.

A summary of various International Research papers that have appeared:

Tea and Health: After the initial researches carried out in China and Japan some decades ago to try and define the constituents of tea and what effect it had on consumers, in 1980 the tempo was increased considerably with a large investigation from countries such as the U.S.A., Canada and some European laboratories.

Their findings were summarised at the first International conference in New York in 1991. A large number of findings were discussed covering a wide range of diseases, from Coronary heart disease to various cancers. There were observations that the rate of lung cancer in men in Japan were lower than in the U.S.A., even though Japanese men smoked more cigarettes. Other reports came forward of a lower incidence of stomach and lung cancer in China among tea drinkers. To-day tea is one of the least expensive beverages world wide. It lies second to water in consumption.

A significant paragraph: ‘These findings have been clarified by the demonstration that green and black tea contain specific polyphenols that can act as powerful antioxidants'. The effect in lowering the risk in heart disease and many types of cancer is based on the raised antioxidant level in the body in individuals who drink tea, whereas the conditions leading to these diseases involve abnormal steps of oxidation. The tea polyphenols also modify the intestinal bacterial flora, leading to a decrease of the levels of undesirable bacteria and the maintenance and increase of desirable bacteria. Thus, tea can display a specific antibacterial action and perhaps even a limited but definite effect against specific viruses. Recent results suggest that Alzheimer’s disease may occur less frequently in old people who are regular tea drinkers. These new discoveries in chronic disease prevention may account for the beneficial effect attributed historically to tea, in people suffering from infectious diseases’. John H. Weisburger, Phd, MD(hc), FACN, American Health Foundation.

Caffeine: Tea contains caffeine dependent on the type of tea. A cup of 150 ml may contain 30-50 mg of caffeine, about 1/3rd that found in coffee. Yet this amount of caffeine may account for the stimulating effect reported by Buddhist monks in China and Japan and the slightly pleasantly stimulating effect on mental function.

The concentration is sufficiently low so that it is unlikely that a caffeine overload could occur even in heavy tea drinkers. The same statement cannot be made for heavy coffee drinkers. (Personal comment - I am trying to find out if there has been any work on CTC and Traditional rolling levels of Caffeine). It is believed that decaffeinated tea provides the gustatory and most of the health benefits of normal tea. John H. Weisburger as above.

Summary provided by Tissa Amarakoon - Biochemistry division of T.R.I. (TRI = Tea Research Institute, S.L): Assumed for a long time that tea drinking was beneficial to health. The first references appear in ancient Chinese medical chronicles. Proper scientific research has only been started since the 1980’s. These researches have concentrated on three main areas:

1. Prevention of Carcinogengenesis

2. Prevention of Cardiovascular diseases (Heart disease and strokes).

3. Finally anti-bacterial, antifungal and antiviral activity of tea.

Cardiovascular: High risk factors.

High cholesterol levels in blood.

High blood pressure and oxidative modification of lipids.

A study in Norway showed that the cholesterol and blood pressure were reduced by black tea consumption. (Stensvold et al 1992).

A study in Israel showed that cholesterol levels fell slightly with increasing black tea consumption. (Green and Harari 1992).

Similar studies in Yoshimi and Northern Kyushu in Japan revealed that increased green tea consumption was associated with decreased cholesterol concentrations. (Imai and Nakach 1995).

Reduction of serum cholesterol may occur due to decreased absorption of cholesterol from gastro-intestinal tract, under the influence of tea polyphenols. (Ikeda et al 1992).

Cancer: Carcinogenisis is a multi stage process with initiation, promotion and progression stages.

Initiation involves the induction of genetic damage by a chemical agent or other factors such as radiation.

In many studies both black and green tea extracts and components have been tested in prevention of carcinogenesis using animal models. these have shown preventative action. (reviewed Mukhtar et al 1994. - Yang and Wang 1993. - Yang et al 1997).

Epidemiological studies have shown rather more mixed results. Many in China and Japan showed positive results. However one study in the Netherlands showed that black tea consumption had no relationship to cancer. (Golbohm et al 1996)

. Antioxidant activity of Tea:

Oxidative damage plays an important role in the initiation of cardiovascular diseases and cancer.

Oxidation of lipids in the low density lipoprotein (LDL) faction of blood facilitate the deposition of lipids on blood vessel walls. this leads to thickening of the wall and a reduction of blood flow.

Oxidative damage to genetic material DNA leads to initiation of cancer.

Tea contains polyphenolic flavonoids as a major component. In vitrio studies have shown that flavonoids act as antioxidants. (Reviewed by Dreosti, 1996. - Hollman et al 1996).

Epidemiological studies also have shown that flavonoid consumption is inversely related to incidence of heart diseases.

Although many ‘in vitro’ studies have demonstrated the antioxidant activity of both black and green tea, only limited studies have shown that tea consumption increases the antioxidant activity inside the body. Studies using Ceylon black tea have shown that it increases antioxidant activity in serum. (Amarakoon and Abeysinghe, 1997). Studies in Italy have shown both black and green tea consumption increase the antioxidant activity in serum. (Scrafini et al, 1996). These results indicate that tea consumption may have a beneficial effect in prevention of cardiovascular diseases and cancer.

Oral health:

The relationship between consumption and dental caries (tooth decay) has been investigated. Caries prevalence is known to be inversely related to fluoride intake. Studies in several countries have shown a significant contribution from tea drinking to daily fluoride intake.

Ceylon teas from 3 different regions (Low, medium and high) contained:

Low 1.0 - 2.0 mg / Litre.

Med 0.8 - 2.2 mg / Litre

High 1.0 - 2.0 mg / Litre respectively. (Karunanayake et al, 1972).

Commercially available teas in Australia: Contained 1.34 mg / Litre (Smid and Kruger 1985)

Commercial teas in India had a range of: 1.55 - 3.21 mg / Litre (Gulati et al, 1993).

Studies in Britain:

0.04 - 2.7 mg / day per person. (Duckworth S.C and Duckworth R.).

Studies have shown that not only fluoride but polyphenols found in tea have an effect on cariogenic bacteria (which cause tooth decay), by reducing their numbers and their ability to attach to the surface of teeth. (Sakanaka et al, 1992. - Otake et al, 1991).

The conclusion is that tea is a health promoting beverage strengthened by these researches and tea could be considered a pleasant natural beverage with health benefits.

Certain facts quoted: John H. Weisburger, Phd, MD(hc), FACN. New York. Harvesting and manufacture:

Tea bush = Camillia Sinensis.

Best tea is made from the top two leaves and a bud but in certain parts of the world they take the top 4 - 6 leaves.

The leaves are weighed and transferred to the factory.

The tea leaves contain a number of desirable elements, including tea polyphenols, that are in the cytoplasm, the soluble part of the cells comprising the tea leaves. The cells also contain the enzyme polyphenol oxidise in a discreet part.

When the withered leaves are heated by steam or in a heated pan, the polyphenol oxidase is destroyed. Thus, the original tea polyphenols, composed of a series of catechins and mainly epigallocatechin gallate (EGCG), maintain their original chemical structure, since the oxidative enzyme has been inactivated by heat. Thus, rolling and crushing of the steamed leaves yield green tea, when the processed leaves are dried completely.

On the other hand if the withered leaf is rolled and crushed, essential oils are released and the enzyme polyphenol oxidase begins to oxidize the polyphenols in the leaves. Short incubation (includes fermentation as we call it), yields Oolong tea and longer incubation in the presence of air (again we call it fermentation), oxidizes the tea polyphenols to a black tea, namely theaflavine and therubigens. These reaction are exothermic, and the process is controlled and then stopped by firing.

(My comments appear in brackets above). Mr. Weisburger states that the biochemical oxidation of tea after rolling on cool tables is not ‘fermentation’ and he states that certain Muslim countries are put off drinking black tea because of the name fermented leaf and therefore drink green tea. However it is still called the process of fermentation.

Mr. Weisburger states that research has shown that antioxidants such as vitamin E and to a lesser extent C decrease oxidation. Vitamin E is not present in fruit and vegetables which have the same effect as tea. However they do have an antioxidant called ‘quercetin’, which is a polyphenol and this is what led to the investigation of polyphenols in tea.

Tea antioxidants:

The most important compound in green tea is Epigallocatechin gallate (EGCG) = 50 to 60 % of catechins in green tea.

However in black tea it drops to about 12 % during oxidation or fermentation.

The important compounds in black tea are

Theaflavine gallate (TFG) and digallate.

Black tea also contains substantial quantities of thearubigens, more complex polyphenols of less well defined chemical structure.

In conclusion all these investigations and reports build into a positive picture and confirm the original Chinese beliefs all those centuries ago that tea is a beneficial drink, when science was in its infancy. We seem to be finding a constant confirmation of these ancient deductions, combined with hundreds of years of consumption, containing pearls of wisdom. In my opinion, of greater substance than the instantaneous deductions of the 20th. Century about modern processed foods that have not stood that test of time.
The latest work has been carried out on black teas and that is now confirming similar findings for black tea as that found with green teas. The main difference that has been highlighted is the fcat that blacj teas during fermentation convert catechins of green teas to Theaflavins and thearubigins. The theaflavins like catechins contain high levels of anti-oxidants but under certain conditions the theaflavins will be converted to thearubigins which loose much of the anti-oxidants and only retain a low level. If the quality of the tea is high by being plucked during dry periods and the manufacture is undertaken by a skilled tea-maker who does not allow over fermentation to take place then the black teas will retain a high level of theaflavins which contain high levels of anti-oxidants.
Some of the conditions that allow the theaflavins to convert and loose the anti-oxidant advantage are:
1. Poorer quality leaf picked during periods when there are heavy rains or have just been heavy rains.
2. Over fermentation of black teas.
3. Excessive maceration of leaf and resultant high temperatures during manufacture.

It is important for consumers to understand that the drinking of high quality black, green and Silver tips (White) teas is good for them and not the impression that has been put about that only green teas will be of benefit.

This Summary has been made by Robert Wilson of Robert Wilson’s ‘Ceylon’ Teas and is his own interpretation of certain papers presented to him.