Archive for category: Sir Jason Winters Blog

Here at Sir Jason Winters International, we make no secret about the potential healthful benefits of tea. Tea is filled with antioxidants such as flavonoids which can help to promote overall good health. One of the beneficial components of tea, which comes from the plant Camellia sinensis, is tannin.

Tannins are compounds that are commonly found within green plants and can be found in a number of foods including wine and tea. Tannins are polyphenols that create the dry, astringent feeling that makes you want to pucker your lips after eating or drinking.

Darker teas tend to contain higher levels of tannins than green or white tea. The oxidation within black tea causes these higher levels of tannins. Heavy teas like lapsang souchong have high levels of tannins, where green teas have fewer.

Tannins cover a wide variety of compounds and are found in a number of foods, including most nuts, strawberries, and coffee. In nature, these compounds make plants taste bad to predators so they’ll survive longer.

Some people are skeptical about the benefits of tannins. After all, we get the name because these compounds were first used to tan leather. However, those tannins are highly concentrated, far more than you’d ever get in a tea or most foods. Few people soak acorns to get rid of the tannins before making acorn flour these days. And most foods high in tannins are too astringent to eat straight without processing. Thus, it’s hard to overdose on them.

The Good Found Within Tannins

Tannins can help to activate thrombocytes which can act to stop the flow of bleeding in minor injuries and can also help relieve pain and reduce bruising. In studies conducted since the 1920s, tannins, specifically those found in tea, have been found to inhibit the growth of harmful bacteria and reduce toxins to promote healing of burn patients.

Tannins also regulate the slow release of caffeine so that a cup of tea will make you feel more alert for a longer period of time without making you feel jittery.

Tea has shown itself to potentially help reduce the risks of osteoporosis, cardiovascular disease, various cancers, cataracts, impairment of cognitive function, Parkinson’s disease and according to some researchers, shows some promise in potentially lessening the risk of Alzheimer’s and other liver diseases.

Tea also contains beneficial vitamins and minerals such as B1, B6, potassium and other bioflavonoids. These have anti-inflammatory, cholesterol-lowering, antiviral and antibacterial properties. Some studies have shown that drinking herbal tea seems to indicate the potential to promote healthy weight loss in addition to providing other detoxifying or antioxidant effects throughout the body.

Here are some additional facts about tannins in tea:

• Tea does not contain tannic acid, contrary to popular belief. This is misconception is due in large part by confusing tannins which are found in tea to those found in other plants such as oak trees. Tannins are a broad class of naturally occurring compounds, and tea has other types of tannins that are not the same as tannic acid. Tannic acid is used to tan leather, so it’s far stronger than the tannins you’d find in tea.
• It might be tempting to consider teas that contain a high concentration of tannins are of lesser quality or taste too bitter or astringent. This is not necessarily true. Some people like the stronger flavor, just like some people like black coffee over coffee with sugar or cream.
• That said, if you want to avoid that astringent flavor, it’s important not to oversteep tea. The longer the steep time, the more tannins get released. Also, older teas tend to release tannins more easily. This is why bagged tea often tastes more stringent than loose teas. You can also choose a tea that has less oxidation, like green tea, to lower the tannin amount.

Tannins lend strength and aroma to some varieties of tea. These teas taste wonderful because of how they feel when they make contact with the tongue and the olfactory sensors within nasal passage. While sipping tea, saliva is created to mingle with and moderate the perception of taste. The perception of taste, astringency, temperature, and aroma all play a necessary role in our enjoyment of tea and is directly linked to tannins contained within the tea.

The amount of tannins found in tea depends upon the variety of tea leaves and when they are picked, processed, cured and brewed. Tannins affect the taste and astringency in tea. These effects are valued by tea connoisseurs and in just the right amount, will enhance the taste and enjoyment of a cup of tea.
The tannins you’re actually tasting are part of the health benefits of a good cup of tea. But if your tea is tasting too strong, try steeping it a little less.

Resourceshttps://www.sirjasonwinters.com/

“The Tea Box” by Giles Brochard, 2001, Barron’s Educational Series, Happauge, NY
“Tea Polyphenols in Parkinson’s Disease” by Mario Caruana and Neville Vassallo. Springer International Publishing, Switzerland, 2015. Web. 18 Nov. 2018.
“The Use of Tannins in the Local Treatment of Burn Wounds – a Pilot Study.” By L. Chokotho and Evan Hasslett. Docksci.com. DOCKSCI.COM, June 2005. Web. 18 Nov.
“The Everything Healthy Tea Book: Discover the Healing Benefits of Tea” by Babette Donaldson, 2014, Everything Publishing, New York, NY
“The Tea Book” by Linda Gaylord, 2015, DK Books, London
“The Story of Tea: A Cultural History and Drinking Guide” by Mary Lou Heiss and Robert J. Heiss. . 2007, Ten Speed Press, Berkley, CA

As you might have guessed, here at Sir Jason Winters International, we love tea and are enthusiastic about getting others to experience the goodness that it has to offer. But did you know that tea can also be a fantastic cooking ingredient as well? Tea can add a depth and a unique dimension of flavor to a dish in ways that other ingredients can’t.

Tea can be pre-brewed and used in place of water. It can be infused into chicken stock or added to marinades or used to steam, poach, or used as a key ingredient in stir-fried dishes. Tea leaves added to uncooked rice can be used to smoke as a flavor to meats and fish that are slow roasted in the oven or on the grill. Tea used as a cooking ingredient has even found its way onto programs hosted by celebrity chefs such as Martha Stewart, Steven Raichlen, and Ming Tsai.

If you already love the taste of tea, this article will tell you how you can expand your use of it to create new culinary delights.

Tea as a Cooking Ingredient

Green tea especially is a wonderful cooking ingredient. When added atop soup or salad or added to a vinaigrette, it can add a unique taste to a meal.

If you’re going to use it as a broth, the tea should be prepared in a different way that if you were drinking it. It needs to be much stronger so that the taste comes through the other ingredients. Use cool spring water and allow the loose tea or tea bags to steep for 20 – 30 minutes.

An alternative is to add a teaspoon or two of green or black tea leaves to your soup and let it simmer with all the other ingredients. This will lend a rich, smooth flavor to the entire pot. Traditional healers and doctors in China recommend adding tea to soup to help reduce fat and help make them healthier.

Here are some other suggestions on how to cook with tea from appetizers to main courses to desserts:

• By adding powdered green tea, or matcha, to pasta dough, it the tea will create a gourmet flavor all its own.
• Tea leaves folded into room-temperature unsalted butter will create patterns in the butter and is delicious over vegetables, or spread over fresh baked bread or toast.
• Green tea added to uncooked corn kernels and jasmine rice make up the tea known as genmaicha. When added to a hot wok, both the rice and the tea become toasted and give a wonderful nutty taste that can enhance the flavor of meats and vegetables.
• Cook jasmine rice in an infusion of tea in place of water. To one cup of rice, add green tea that has been allowed to steep for 20 -25 minutes. Simmer until all liquid is absorbed. Fluff the rice and serve.

Tea Meat Rub

Editor of Tea Journey Magazine Cynthia Gold created tea rub that contains tea and 11 spices that can be added to a wide variety of dishes. Combine the following to create this unique spice-rub:

5 tablespoons of finely ground black tea leaves
1/4 light brown sugar, packed
2 tsp ground cinnamon
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon ground red pepper flakes or ground Sichuan peppercorns
1/2 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1/2 teaspoon ground star anise or anise seed
1/2 teaspoon ground cloves
1/2 teaspoon ground fennel seed
1/2 teaspoon ground ginger
1/2 teaspoon ground mace

Combine all of the ingredients thoroughly and keep stored in a glass jar. The mixture can be kept either refrigerated or at room temperature approximately two months.

Tea-Smoked Salmon

Salmon is a favorite main course dish Celebrity chef, Ming Tsai of Public Broadcasting’s Simply Ming suggests combining the following ingredients to create a marinade for a salmon steak weighing approximately 1 pound that has been divided into fourths.

½ cup mirin
½ cup water
1 tablespoon sugar
1 tablespoon salt
¼ cup julienned ginger
1 teaspoon of toasted Sichuan peppercorns

Combine the mirin, water, sugar, and salt. Add the ginger and toasted peppercorns. Place the salmon in a baking dish and cover with the marinade. Refrigerate in the marinade for 1 to 2 hours.

To create the tea smoking mixture, combine the following:

• long grain rice
• sugar
• oolong or black tea

Line a wok with foil then place the rice, sugar and tea mixture on medium heat. When the mixture begins to smoke or smolder, place in the wok over the top of the rice, sugar and tea mixture.
Remove salmon from the marinade and inside the bamboo steamer. Reduce the heat to low and place wet cloths over the wok and steamer. The salmon should be allowed to steam under the wet cloths for 15 -25 minutes, depending on how well you prefer your salmon to be done.

Tea-Smoked Duck

The host of Project Smoke, Steven Raichlen also uses tea in smoking meats. Raichlen’s recipe of Tea-Smoked Duck has appeared both on his website and the award-winning show.

The duck is washed inside and out and blotted dry. The rub consists of:

1 Tablespoon sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
½ teaspoon ground coriander
¼ teaspoon ground cinnamon

Thoroughly cover the duck with half of the rub. Take one tablespoon of sesame oil and rub it over the duck. Take the remaining rub and sprinkle over the duck and rub into the skin. Prick the skin of the duck all over with a fork to allow the rub and the juices seep into the meat during cooking.

The following mixture is prepared and used within a meat smoker:

2 cups cherry wood smoking chips
½ cup white rice
½ cup of black tea leaves
½ cup of brown sugar
3 cinnamon sticks
3-star anises
3 strips of tangerine or orange peel

Use half of the smoking mixture in the meat smoker to a temperature of 300 degrees. Cook for approximately two hours. The meat should reach an internal temperature of 145 degrees. Then, increase the temperature of the smoker to 350 degrees; baste with a bit more sesame oil and some of the juices that have gathered in the drip pan that has been placed below the duck. Add the remaining smoking mixture and cook for an additional 1 to 1 ½ hour. The duck should have an internal temperature of 175 -180 degrees or until the skin is crisp and dark. Eat and enjoy the rich spicy and almost grassy flavor of the duck!

These are just a few ideas on how using tea in cooking as an ingredient in a recipe. Try some and see how they turn out or leave us a comment if you have some additional delicious ideas!

Resources

“7 Unexpected Ways to Cook with Tea: From Pasta to Pudding”, by Rochelle Billow, Bon Appetit Magazine, https://www.bonappetit.com/test-kitchen/how-to/article/how-to-cook-with-tea
“The Way of Tea” by Master Lam Kam Chuyen, Lam Kai Sin and Lam Tin Yu, 2002, Barron’s Educational Series, NY
“Cooking With Green Tea” by Ying Chang Compestine, 2000, Avery Publishing, Garden City, NY
“The Story of Tea: A Cultural History and Drinking Guide” by Mary Lou Heiss, 2007, Ten Speed Press
“The Book of Green Tea” by Diana Rosen, 1994, Storey Books, Pownal, VT
“Martha Bakes: Green Tea Episode”, Martha Stewart, broadcast, PBS, November 18, 2015, (http://www.pbs.org/food/features/martha-bakes-green-tea-episode/ )

“In China, Your Grace, there is not a single plant that can compare to Ginseng.” — Father Joseph-François Lafitau, scholar & Jesuit missionary, Paris, 1718
Ginseng (Panax ginseng) or Ren Shen as it is called in traditional Chinese medicine, is one of the most well-known herbs in both Eastern and Western herbal traditions. It has been valued as a therapeutic herb for more than 7,000 years!
The parts of the herb that is used are the roots and the leaves of the plant. The plant grows mainly in forested areas and grows to about one foot in height. The leaves die off each year and the root continues to grow.

The age of a ginseng plant can be told by the number of rings on the neck of the root. According to Traditional Chinese Medicine, the energy of ginseng is sweet, slightly bitter and warming. It affects the spleen, lungs and heart systems as interpreted in this system. It is stimulating in nature and has a long earned reputation for being a rejuvenator of the body.
Herbal Actions – Ginseng is said to have both calming and stimulating constituents within it. Traditionally, herbalists have found that ginseng can be calming, enhance mental clarity, stimulate the nerves and yet instill a sense of well-being. Because of these actions, ginseng is considered an adaptogen. An adaptogenic herb assists the body so that it can more easily adapt to stress, raise energy levels and boost immunity.
Another wonderful effect of ginseng for men is that it can help to stimulate the libido. Sir Jason Winters International utilizes the natural goodness of ginseng in our Golden Lion Supplement, which we have specially formulated for men. This formula was named after an ancient legend from India and China. The people called him “the Golden Lion” because this herbalist and teacher healed and taught many in the villages that he visited, fathered many children, and was vigorous, healthy and strong well into his advanced years.

Treasure of the Emperors
Throughout ancient China’s long dynastic history, Emperors were said to have paid as much as their weight in gold in order to possess the finest and oldest ginseng root. These rulers believed that ginseng would give them wisdom and safeguard their dynasties by ensuring a long and healthy life. Because of this, ginseng’s reputation has endured throughout the world for centuries.

In traditional Chinese medicine (TCM) and within Ayurvedic medicine of India and Unani medicine in Arabia and the Middle East, ginseng has been long considered an invigorating tonic and thought to be one of the greatest secrets for a long life. Perhaps this is because ginseng is especially helpful in improving the body’s ability to cope with stress, fatigue, lack of sleep and extremes in temperature, ginseng is taken by those who have weakened immune systems and the elderly in northern and Central China from middle age onward.

Ginseng’s worldwide reputation was so great during the late 17th and early 18th century that wars were even waged to control the forests in the new world where it grew.

There are a variety of plants worldwide that have been considered forms of ginseng. Below are some examples.

• Chinese Ginseng (Panax ginseng) – Also referred to as white ginseng, this herb is native to Northeastern China, eastern Russia, and North Korea. Traditionally, most herbalists insist that it takes at least seven years for a ginseng plant to fully mature to ensure the greatest efficacy within the root and other parts of the plant. Recently, however, some modern herbalists have indicated that some ginseng plants, particularly those from North America, can mature in as few as four years. (Chevallier)
• American ginseng (Panax quinquefolium) – American ginseng can be found throughout forested regions of the United States. It is especially found in the Appalachian Mountains and in wooded areas in the Midwest and South. According to Dr. Michael Tierra, there are a number of plants which are called ginseng. Each plant has different potencies and therapeutic actions. These include American ginseng, which is chemically closest to the traditional ginseng which comes from China. They are so close that the plants can cross-breed. While American ginseng has the action of being slightly cooling to the bodily system, Chinese ginseng has the properties of being warming.
• Red Ginseng – White ginseng is regarded by the Chinese as being neutral. In Korea, which produces the most ginseng being sold internationally, herbalists harvest the root and preserve the roots by steaming them. The steaming acts to prevent any insect of microbial infestation after it is harvested. This also causes the root to turn slightly reddish in color. This steaming changes the ginseng to have a more warming nature. Sometimes cinnamon bark is added to the water to enhance the red color.
• Codonopsis Ginseng (Codonopsis pilosula) – This ginseng is referred to as dang shen within traditional Chinese medicine. It is used within some herbal formulas as a substitute for Panax ginseng. The action of the herb is somewhat milder than that of Panax. When using Codonopsis as a substitute, a formula may require twice as much of this plant compared to Chinese Ginseng. This particular species of ginseng is also used when a smaller level of ginseng’s effects are required in a formula.
• Prince’s Ginseng (Pseudostelaria heterophylla) – While not a true ginseng; this herb has been traditionally used by herbalists as a tonic to improve energy within the body. This herb acts on the spleen, heart and lungs. And is often been used in therapies which treat stress, fatigue, loss of appetite and dry coughs.
• Tienchi Ginseng (Panax pseudoginseng) – As the botanical name seems to imply, this herb is also not considered a true ginseng. Tienchi is cultivated throughout Hunan Province in China. Herbalists find that it especially useful for older persons who may be suffering from external stresses or injuries. Researchers in China and Russia have also used Tienchi ginseng to treat sports injuries in athletes. The actions of the herb include an increase in stamina while lessening the possibility of applying too much of a good thing and cause further stress to the body.
• Siberian Ginseng (Eleutherococcus senticosus) – True to its name, this form of ginseng comes from Russia and Siberia. In China, this herb is differentiated from Panax ginseng and given the name of si wu jia. Siberian ginseng is a very close relative to true Chinese ginseng and is traditionally used against rheumatism

Researchers have recently shown that the substance within ginseng known as ginsenosides. These substances within the various kinds of ginseng have shown an ability to potentially reduce the development of certain types of cancer. These ginsenosides have been shown to stop blood vessels from forming tumors and assists in eliminating the production of these types of abnormal cells within the body that can cause cancer to spread.

As you can see, all of the different ginsengs have a reputation that is well-deserved. As with any herbal supplement, if you are considering giving ginseng a try it’s important to discuss it with your doctor or a trained herbalist first.

Resources

“The Complete Writings of Dr. John R. Christopher” (http://online.snh.cc/files/2100/HTML/100hs_ginseng__panax_quinquefolius.htm ) web.

“ Panax Quinquefolium” by Henriette Kress, Henriette’s Herbal Homepage (https://www.henriettes-herb.com/eclectic/rafinesque/panax.html ) web.

“Ginseng: The Divine Root: The Curious History of the Plant that Captivated the World” by David A. Taylor, 2006, Algonquin Books, Chapel Hill, NC

“Planetary Herbology “ by Michael Tierra, C.A., N.D., 1988, Lotus Press, Twin Lakes, WI

“The Encyclopedia of Medicinal Plants” by Andrew Chevallier, 1996, Dorling Kindersley Limited, London

“The Complete Writings of Dr. John R. Christopher “ (http://online.snh.cc/files/2100/HTML/100hs_ginseng__panax_quinquefolius.htm ), web.

 

Everyone is interested in improving their overall health and strengthening their natural immunity. Our immune system helps us to fight off infection, colds, flu, helps to ward off fatigue and inflammation, and can help the body repair injuries.

Ask anyone their opinion about what would be the best prescription for staying healthy and they will recommend that it means eating a balanced diet consisting of good, nutritious food, keeping away from deep fat fried or sugary foods, avoiding smoking, consuming alcohol only in moderation, getting plenty of exercise and plenty of good, restful sleep.

In addition, the use of herbal teas as a way to help maintain and to fortify a healthy balance in the body and boost your immune system. Each of these things working together can strengthen the systems with the body so that it can more readily fend off colds and other illnesses. Of course, it is always a good idea to consult with your doctor if you plan to use herbal tea to help boost your immune system.

An Herbal Approach

When Sir Jason Winters was told by doctors that he was seriously ill with terminal cancer, he was determined to find a more natural way to help himself. Even though doctors told him that he probably had very little time to live and he and his family had little money, he traveled around the globe to find an alternative method that might help him regain his strength and possibly increase his chance of survival. He discovered in reading various religious texts from around the world that herbs were referred to as a way to treat the body. In the Bible, herbs were referred to at least 27 times! Sir Jason believed through the bounty of nature’s herbs that he may have found the answer he was looking for.

Three Herbs from Around the World

One of the chief ingredients of Sir Jason Winters teas is Red Clover (Trifolium pratense). Sir Jason, through his communication with the Archbishop of Canterbury determined that even in ancient times, this herb was traditionally used as a blood cleanser and tonifier. Red Clover works to assist the body’s lymphatic system so that toxins can be eliminated from the body.

One of the other key ingredients in Sir Jason Winters teas, Sir Jason learned about through the religious and healing texts of the Buddhists. Buddha himself had told his followers in India more than 2500 years ago about an herb that grows in Singapore. Historically this herb, which is part of our proprietary Herbalene Blend, has been used by doctors and healers of India and Asia as an herb that helps the body to fight against illnesses such as cancer. Herbalene is included in our original chaparral and sage blend of teas and is exclusive to Sir Jason Winters teas.

When Sir Jason Winters worked with Native American actors on Hollywood movie sets, he learned about the third amazing herb. The Native actors told Sir Jason about how Indigenous people of the U.S. Southwest and Mexico used Chaparral (Larrea tridentata) and sage (Salvia Officianlis) for several thousand years as a tea so that they could purify the blood and flush the body of toxins. Studies conducted by the University of Utah found that when used in moderation, it did provide many antioxidant properties to help the body fight cancer.

Sir Jason Winters’ Story

Many herbs are able to work very well on their own. Teas which are made from using a single herb are referred to as an herbal ‘simple’. Simples can provide a very gentle form of helping the body help itself. When facing his own health challenges, Sir Jason Winters became convinced of the power of each of these three herbs. Initially he tried the method of using the herbs as simples, but found that there was not much effect when he drank just one at a time.

One day, Sir Jason decided to combine them all together as a single blended tea. When he did, he felt much better in a short amount of time. Because it made him feel better, he kept on using all three herbs as a tea blend.

Blending teas allowed Sir Jason to take advantage of the powerful properties of each herb, the mix enhancing the effect. He realized that it had been the mixture of the herbs that had assisted his own body in rebuilding its own natural immunity.

At the end of doing this for nine weeks, Sir Jason Winters returned to his doctors once again. This time they were all amazed that he was doing so well. When the doctors asked him what he had been doing, they asked Sir Jason if they could analyze his tea blend. The doctors were amazed that these herbs had potentially helped Sir Jason. Whatever he had been doing, the doctors urged him to continue doing because he was certainly much better since they had last seen him!

Delicious, Healthful Formulas

Blending and formulation is considered both an art and a science. Used together, herbs can help boost our body’s own natural systems in a non-invasive way. This is especially true of food herbs like the ones which appear in Sir Jason Winters Teas.

Many herbal teas, including those made by Sir Jason Winters International, are carefully blended together and formulated so that each herb works together with the other herbs within the formula and tastes good, too!

Any type of health regimen should be discussed with a doctor. Many people have found, however, that regularly consuming herbal tea along with eating a healthy diet, getting plenty of exercise, a good night’s sleep and by practicing other healthy habits, goes a long way in helping to boost the immune system within the body. Having that strong immune system enables the body to ward off illnesses on its own far more easily and will lend an overall sense of good health and well-being.

Resources

“The Encyclopedia of Medicinal Plants” by Andrew Chevallier, 1996, Dorling Kindersley Limited, London

“School of Natural Healing” by Dr. John R. Christopher, 20thAnniversary Edition, 1996, Christopher Publications, Springville, UT

“The Family Herbal: A Guide to Living Life with Energy, Health and Vitality” by Rosemary Gladstar, 2001, Storey Publishing, North Adams, MA

“Herbal Medicinals: A Clinicians Guide”, Lucinda G. Miller, PharmaD, BCPS, and Wallace J. Murray, editors. 1998, Pharmaceutical Products Press, Binghamton, NY

“Planetary Herbology”by Michael Tierra, C.A., N.D., 1988, Lotus Press, Twin Lakes, WI

“The Book of Herbal Wisdom: Using Plants as Medicine” by Matthew Wood, 1997, North Atlantic Books, Berkley, California