Welcome to TeaForHealth, your gateway to the finest tea from China, scientifically grown and uniquely harvested to capture the potent antioxidant EGCG in unmatched concentrations. Borrowing from centuries-old Chinese brewing techniques, the tea is infused with natural EGCG many times higher than commercial, mass-produced teas. Behind the tea is American cancer pathologist/scientist Sin Hang Lee, MD.
Our tea comes from a select Chinese tea plantation in
a frost-free misty hillside away from pesticide-sprayed agricultural crops,
industrial pollutants, and car pollutants. Only the first growth of the season
is pure enough for our health-driven standards. Subsequent growths are
generally used to make the tea that is later placed in bags, which we commonly
buy at supermarkets.
As concluded by the world literature research of Sin Hang Lee, MD, green
tea may, at the least, reduce the risk of cancer of the breast and the
prostate. Even the US Food and Drug Administration noted there is evidence
supporting this claim.
TEA: The tea is a beverage with at least 710 mcg/ml
(-)epigallocatechin gallate (EGCG). This represents the chemical antioxidant
level that the National Cancer Institute (NCI) defines as “typical” green tea
used in cancer research and in potential cancer controls. Based on laboratory
studies and human data observed in traditional green tea-drinking populations,
the NCI calculated the lowest effective anticancer dose in an average adult to
be an equivalent of 800 ml per day of this "typical" green tea. Many
cancer experts recommend daily consumption of 1.5 times this dose for
chemoprevention. Since 1% of dry tea leaves in hot water is customarily used to
brew green tea, the typical dry green tea leaves must contain at least 7.1%
extractable EGCG in dry weight to meet this NCI standard.
CUP: The ancient
Chinese invented porcelain, the non-metallic utensils now known as "china.”
Its purpose before 900 A.D. was for tea. They had learned that metals,
especially iron, caused deterioration of hot teas. Even a trace of iron in tea
drinks can cause significant degradation of tea antioxidants in the presence of
oxygen, as confirmed by recent scientific research. Since the antioxidants in
tea leaves must be extracted with hot water, it is important to avoid oxygen,
oxidizing agents and iron in tea preparation. Dr. Lee’s patented anaerobic tea
extraction technology helps put the art and science of tea into practice for
the protection of your health.
