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The Shang Tea Blog

The Shang Tea Blog is the educational arm of the Shang Tea company. We hope to use this space to share more information about tea, chinese tea culture, and industry news. Shang Tea Company was founded by owner Zehua Shang, and we specialize in white tea which we produce ourselves. In addition to white tea, Shang also produces green tea, jasmine tea, and red/black tea. We are excited to use this blog to engage with other tea drinkers and also to focus on the tea topics that you want to hear about, so please let us know if there is a specific question that you want us to answer!

Tea in the News: Tea and Alzheimer's Disease

by on Monday, April 1, 2013 12:00:00 PM

A new study was recently conducted that shows that EGCG, a potent flavonoid found in highest levels in white tea and green tea, as well as resveratrol from red wine helps to prevent Alzheimer's.And while we encourage drinking tea for the enjoyment, it is also nice to know that tea can have such a great impact on our physical health as well.Here is the article...

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Tea Research: Tea Can Help Prevent Sugar Spikes From Starches

by on Saturday, December 1, 2012 12:00:00 PM

A recent study by Dr. Joshua Lambert looked at the effect that tea had in preventing or slowing sugar spikes. The research team separated mice into several groups and were given either corn starch, maltose, or sucrose. Some mice were given EGCG, a powerful catechin found in tea, while the others were not. The team determined that green tea was most effective at preventing sugar spikes from starchy foods.Click here to read the whole article...

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Tea Research: Neuroprotective Effects of Theanine

by on Monday, October 1, 2012 12:00:00 PM

Here is an interesting article that we recently found that talks about the protective effects of theanine on the brain and how it can, in combination with caffeine, help you improve cognitive performance and the ability to focus. Please note that high quality white tea contains the highest levels of theanine.Click here to read the article

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