According to a study released yesterday from the University of Washington, the fifth ranked cancer when it comes to major of causes of death, ovarian cancer, may have met its match - with a cup of tea.

Researchers believe that it is the salutary compound found naturally and abundantly in tea, EGCG, that targets and directly binds to a molecule known as HSP90.

HSP90, which is present at higher levels in cancer cells, has been known trigger the elimination of cancer-fighting compounds (where they are desperately needed), eventually leading to full-blown cancer.

When EGCG binds to this molecule, though, it hijacks the process, preventing the cascade of events from happening before it even begins.

Amazingly, out of the 2,000+ of women who participated in the study, those who drank just a cup or more of tea on a daily basis had a 54% lower rate of ovarian cancer.

So to all of my intelligent, wonderful female readers - it just makes sense, make it a routine to drink (at least!) a cup a day!

With Alice in Wonderland fresh in the theatres and raking in the dough, everyone is ravenous for all things Alice.  In fact, in the past few weeks, I’ve had a highly unusual amount of people ask me how to throw a “mad tea party” (especially usual, being that no on had ever asked me how to throw a “mad tea party” before).

So, after re-reading my childhood copy of the classic tale, I’ve collected several “must-haves” for such an occasion.  Here goes:

Now that the weather is beginning to cooperate, having the tea party outside is a good idea.  That way, any March Hares that may find their way to the party will be made welcome.  And don’t forget to leave a space for Alice!

Make sure to have lots of fun and games.  Some ideas include a game of musical teacups (the loser is the one who gets the cup of coffee - and has to drink it!), singing songs (i.e. the classic Twinkle, twinkle little bat) or playing cards (the Queen of Hearts is wild, of course).

Since traditional tea food is served at traditional tea parties, forego them for more exotic fare.  Try serving only tea-infused food (I just happen to know a place where you can get lots of recipes).

And, as I’m sure you know, serve nothing but the finest tea.

Finally, as it is a very important date, tea partiers should be urged not to be late.  Try to start the party as close to 6 o’clock as possible (why, you may ask? Because this is when the Mad Hatter’s clock has stopped because he and time were ‘not on good terms’).

I hope there’s a sequel!

Most folks assume that those perfectly-placed grill marks on their steak or fish is a sign of a well-cooked dish.  However, more and more scientists are suggesting that those sizzling scorches may also serve a sinister function.

This is because the process of grilling food and producing that sought-after char is thought to also bring out compounds known as heterocyclic amines.  And it is these heterocyclic amines, studies suggest, that are reported to promote carcinogenesis (the creation of cancer) in humans.

According to a recent study, though, there is still some hope for your grill, with tea.  Researchers from the University of Porto found that using a tea-based marinade before grilling reduced levels of heterocyclic amines by up to 75 per cent.

Not only that, but using tea in the marinade also helps tenderize the dish thanks to the tannins found naturally inside the tea leaves.

So you are left with not only a deliciously different dish, but also a melt-in-your-mouth texture that is healthier for you!

By the way, here is a yummy tea-infused marinade (doubles as a vinaigrette) that you can use with virtually any dish, from beef to pork to poultry to seafood to veggies to tofu - I’d bet it would even taste good with shoes.

Genmai Marinade

4 tsp Genmai Cha, dry
2 cups water
4 tbsp garlic, finely chopped
4 tbsp fresh ginger, peeled and finely chopped
1/2 tsp pickled chiles (or one Thai chili, or your fav)
1/2 cup rice wine vinegar (found in the ethnic food aisle)
1/2 cup light soy sauce (found in the ethnic food aisle)
4 tbsp grapeseed oil (or any neutral oil)
1/2 tsp asian sesame oil (found in the ethnic food aisle)
3 tbsp honey (recommended: RedBee’s Alfalfa honey)
a few turns of fresh cracked pepper

Bring 2 cups water to a boil in a pot. Once boiling, turn off heat, let water cool for a minute or two, then add tea leaves. Allow to steep for about 3 minutes, strain. Allow tea to cool completely, then add 1/2 cup of the tea to a mixing bowl (the rest is for drinking while you cook) along with the rest of the ingredients. Mix well to thoroughly combine.

Marinate your favorite foods for 3-4 hours (not too long!) for an extra-special tea-infused delight that’s sure to please even the toughest critics!

Today, March 8th, is International Women’s Day. On this day it is customary for men to give the women in their lives - mothers, wives, girlfriends, daughters, colleagues, etc - all kinds of small gifts.

In Italy, for example, men give women a bouquet of flowers, usually yellow flowers known as mimosas.  In Russia, these wonderful women get chocolates.

However, a far better tribute (in this Sommelier’s humble opinion) would be the gift of health and happiness that is found in a cup of tea.

After all, numerous studies have shown that tea not only helps reduce the risk of heart disease in women (the #1 killer of women worldwide), but it also helps fight many forms of cancer, including endometrial cancer (one of the most common among women).

Not to mention the fact that tea has been shown to help slim the waistline and reduce signs of aging, keeping our favorite ladies fit and beautiful!

So celebrate International Women’s Day the smart way - by giving her some tea!

Today, you may not know, is National Pound Cake day.

So I’m celebrating the best way I know how - with a new cooking with tea recipe!   This features one of my new blends, Cranberry Muffin, a blend with rooibos, tangy dried fruits and vanilla beans.  The dried fruits lend a tart flavor reminiscent of a traditional lemon pound cake, but it is quickly offset by the sweet, bold flavor of the rooibos.

What better way to celebrate?

Tea Time Pound Cake

1 heaping tablespoon Cranberry Muffin, dry
2 1/2 sticks unsalted butter, softened
1 1/4 cups sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
6 large eggs
1/4 cup milk, at room temperature
2 1/2 cups cake flour

Melt butter in a saucepan until the butter begins to boil.  Remove from heat and add tea leaves. Steep tea in butter for 10 minutes, then strain.  Put tea butter in the fridge, allow to cool until it is a soft solid.

Meanwhile, preheat the oven to 325°. Butter your loaf pan. Line the bottom with a strip of parchment paper that extends 2 inches past the short ends of the pan.

Using an electric mixer, beat the butter with the sugar, vanilla and salt at medium speed until fluffy, 3 minutes. Add the eggs, 2 at a time, beating between additions. Beat in the milk. Sift the flour over the batter and whisk it in until smooth. Scrape the batter into the prepared pan and smooth the surface.

Bake the cake for 1 1/2 hours, until it is cracked down the center, golden on top, and a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes, then unmold the cake and let cool completely.

With Saint Patrick’s Day right around the corner, my mind has been teeming with thoughts of new tea cocktail creations.

Being Irish-American myself, it is one of my favorite holidays of the year.  So I knew i had to create something special.  Not only delicious, of course, but also to herald in the warmer weather, and at the same time celebrate the luck of the Irish.

That is when inspiration struck: go green.  Or, more specifically, green tea.  And what better green tea to melt the snow than our very own Summer Fruits?

So without further adieu, I give you my newest cocktail, in honor of St. Patrick, the Erin Go Green Spritzer.

Erin Go Green Spritzer
2 oz Summer Fruits, chilled
1.5 oz Simple Syrup
1 oz Apricot Brandy
Cava, Prosecco, or your favorite sparkling white wine
Apricot wedge (garnish)

Combine tea, brandy and simple syrup in a cocktail shaker filled with ice.

Shake for at least 15 seconds to thoroughly combine and allow air to get in (this makes the drink taste “fresher”). Strain into a martini glass and fill to the top with Cava (or your favorite sparkling wine).   Garnish with apricot wedge.

Sláinte!

Early Saturday morning, Chile’s second largest city of Concepcion was shook by a magnitude 8.8 earthquake, cracking the pavement, toppling buildings and destroying many lives.  The effects of the quake were said to have been so strong that they were felt across the continent in Rio de Janeiro.

As of the writing of this blog, the death toll is already over 700, and the number of those still missing, including many Americans, is tremendous.

In the face of such utter devastation, this Tea Sommelier hopes to honor the country in the best way he can: by celebrating their tea culture.

Chileans, unlike many Western cultures, do not eat 3 meals a day, rather four.  One of these, not surprisingly (since they were once colonized by Europeans), is “tea.”   With that being said, it shouldn’t be a shock to learn that Chileans are big tea drinkers.

Their drink of choice, like most countries in the region, is Yerba Mate.  Traditionally brewed in a hollowed-out gourd called a cuia, and slurped through a straw with a sieve at the end called a bombilla, mate is especially enjoyed in the rural regions, where the traditions of drinking the beverage have gone on for hundreds- maybe even thousands - of years.

Chileans believe that drinking the yerba mate is considered to be more than just good for the body; it’s also good for the soul. Drinking it can be a form of meditation or reflection - allowing the goodness to infuse into the body while stimulating and resting the mind.

In the wake of this, yet another horrendous natural disaster, I genuinely hope that the fine folks of Chile will feel a bit of goodness infused in their lives very soon.

Looking for a natural, gentle way to have beautifully toned skin?

Instead of diving deep into your wallet for some overpriced snake oil, you may want to try reaching into your tea cabinet.

After all, as mentioned in the past, tea has been shown to help protect skin against everyday damages and help fight the signs of aging. So it would seem a natural choice, when looking for a skin treatment, to take tea into consideration.

In fact, making a skin toner that is gentle and natural, yet effective, and very easy to make.  And better yet, it leaves your skin smelling sweet, feeling smooth and looking healthy.  Here is the recipe:

White Rose Toner

1/2 cup distilled water
1 teaspoon rose water
2 teaspoons great white

First, bring the water to just under a boil.

Place the tea leaves in a clean glass or ceramic bowl.

Pour the hot water over the leaves and allow them to steep for 2-3 minutes, then strain and add rose water.

Allow the liquid to cool completely before applying to your face with cotton or gauze.  Do not rinse off.