QuickTea White Tea Extract

Quick Tea Green Tea Extract

Get the Benefits of Green and White Teas – Anywhere, Anytime!

  • Energizing
  • Boosts metabolism and aids in weight loss
  •  Boosts immune system and reduces inflammation

Recent studies have shown that green and white teas enhance immune and cardiovascular function. This confirms its historical use as a treasured elixir promoting good health and long life. In numerous human, animal, and laboratory studies green tea polyphenols have demonstrated significant antioxidant, anti-carcinogen, anti-inflammatory, anti-microbial and thermogenic properties.

Benefits of Quick Tea

  • High in antioxidants
  • Energizing
  • Boosts metabolism and aids in weight loss
  • Anti-stress
  • Reduces inflammation
  • Supports the immune system

NutriStart uses the world’s highest quality organic green and white teas with the highest concentrations of health-promoting antioxidants.

The NutriStart Difference

NutriStart Quick Tea is an organic blend of teas produced using a 3-step extraction process that releases all of the medicinal components of the whole herb (oil soluble, water soluble and mineral). They are then recombined into one liquid substance that contains all the active elements of the original plant. Quick Tea is double-macerated to ensure that you get the most potent dose of high quality green and white teas available.

Just add one dropper (1 ml or 30 drops) to your favorite drink and enjoy all of the health benefits that Quick Tea has to offer. It can be added to water, tea, coffee, soda, wine, or any other beverage you desire. Add Quick Tea to a small amount of water and rinse the mouth for a quick mouthwash that kills unhealthy bacteria.

Product Details:

Organic green tea (whole leaf), organic white tea, ethanol, stevia (180mg)

Contains no animal products, preservatives, colour, sweeteners, wheat, gluten, dairy or yeast.

Health Canada Natural Product Number (NPN)

Safety, efficacy and good manufacturing practices assured by Health Canada Natural Product licence: NPN80010162

Suggested Use: 1ml (30 drops) = 1 cup of green tea.

Warnings: If you are taking medication consult your doctor before use.  Green tea can affect anti-biotics, beta-blockers, blood-thinning medications, anxiety and anti-depressant drugs.  Contains traces of caffeine.  Do not use if you want to avoid all caffeine.

Recommendations: Store in a cool, dry place.


Health Canada Green Tea Monograph

Quick Tea Frequently Asked Questions

Why is there alcohol in Quick Tea?

All tinctures require the use of alcohol to extract the fat-soluble elements from the herb, which cannot be extracted by water. The average echinacea tincture contains 40% alcohol. Quick Tea only uses half that amount, in the form of ethyl alcohol.  Ethyl alcohol is a food-grade grain alcohol which also acts as a preservative. An alcohol-free tincture would need to be refrigerated after opening and would expire within a few weeks without added preservatives.

One serving of Quick Tea (1ml, or about 30 drops) equals 15 drops of alcohol.  The entire bottle would be equal to half a shot (1/2 oz) of vodka.

What is the amount of polyphenols in a serving of Quick Tea?

One serving of QuickTea (1ml or 30 drops) is roughly equal to one cup of green tea. A cup of green tea usually contains from 80 to 110mg of polyphenols (antioxidants). This varies depending on the type of green tea used and brewing technique followed. (Michael Murray N.D., The Healing Power of Herbs, 1995, Prima Publishing)

Why isn’t Quick Tea Standardized?

“While the Mayo Clinic researchers identified one particular green tea polyphenol, EGCG, as having the greatest anti-tumor activity, Japanese medical researchers reported in 1998 that the “non-phenolic fraction has potent suppressive activities against tumor promotion.”   It is all of the myriad compounds naturally present in the herb that have caused green tea to be revered by both traditional medicine and newly appreciated by modern science.  An extract of green tea should mimic, as closely as possible, the constituents in the traditional form of green tea consumption” (Beyond Aspirin: The Cox-2 Medical Revolution, Thomas M. Newmark and Paul Schulick, 2000, Hohm Press).

How much caffeine is in a serving of Quick Tea?

One cup of green tea can contain 40mg to 80mg of caffeine, depending on its brew time. A cup of coffee contains about 150 to 200mg of caffeine. Because Quick Tea is a full extraction of the herb it contains close to 60mg of caffeine, about one third of a cup of coffee.

Why doesn’t Quick Tea remove the caffeine?

  • “Study findings indicate that…caffeinated green and black tea are more effective as anti-viral agents than decaffeinated green and black teas.” (American Society for Microbiology, May 20, 2003)
  • “…two recent studies from Rutgers University concluded that the caffeine in green tea somehow played an important role in activating the herb’s anti-tumor properties” (Beyond Aspirin: The Cox-2 Medical Revolution, Thomas M. Newmark and Paul Schulick, 2000, Hohm Press).
  • “L-Theanine (an amino acid found almost exclusively in tea plants) in small amounts is antagonistic to caffeine, so even though you are getting the positive effects of caffeine, in terms of staying alert, you are not getting the negative side effects associated with caffeine, such as jitters and nausea” (www.nutraceuticalsworld.com/may/01).

Why is there stevia in Quick Tea?

A strongly brewed green tea tastes bitter. Regular green tea is lightly steeped (3 minutes) and does not taste bitter.  It contains some of the medicinal properties of green tea such as antioxidants.  However, it takes a 30 minute steep under heat to activate the thermogenic (fat-burning) properties of tea. Quick Tea is the closest thing to actually eating the tea leaves, since all of the medicinal properties are released from the plant. Stevia is added to improve the flavour.

Stevia is a naturally derived sweetening agent that does not raise blood sugar levels. It is safe for diabetics to consume. Adding stevia simply makes Quick Tea more palatable for most taste buds, and also for those who take it undiluted directly under the tongue (a great way to kill mouth bacteria that cause bad breath and cavities). Stevia also inhibits the growth and reproduction of bacteria that causes gum disease and tooth decay.

Why is white tea added to Quick Tea?

“White tea is just a younger version of green tea (it’s picked at an earlier stage). It is more powerful and expensive than green tea. When the two teas are exposed to viruses, fungi and staphylococcus bacteria, white tea killed 80% of the sample while green tea killed only 60%” (Alternative Medicine, Sept./2004).

Who shouldn’t use Quick Tea?

You shouldn’t drink green tea or take it in supplemental form if you are taking penicillin-type antibiotics because green tea can increase their effectiveness, making the recommended dose too powerful. Green tea should also be avoided by those taking beta-blockers, blood-thinning medications, MAO inhibitors and benzodiazepines (anti-anxiety drugs). Green tea can reduce the effectiveness of some antidepressant drugs, particularly lithium. If you are on any medication you should consult with your physician before using anything more than a moderate amount of green tea.

What are the properties of Quick Tea?

Antioxidant: In experimental studies green tea polyphenols, a unique class of bioflavonoids, have shown greater anti-oxidant activity than either vitamin C and vitamin E. The most important of the polyphenols are the catechins, in particular EGCG (epigallocatechin), which has been shown to have 200 times more antioxidant activity than vitamin E. Catechins are known to completely kill cholera viruses and E. coli bacteria. EGCG protects against digestive and respiratory infections, encourages acidophilus colonization and regulates bowel movements. As well as exerting its own antioxidant activity, green tea has been shown to elevate the body’s antioxidant protective system by raising levels of the enzymes super oxide dismutase and glutathione peroxidase.

Thermogenic: As well as being a safe weight loss aid by gently speeding up the metabolism, green and white teas stabilize blood sugar levels; this helps prevent the storage of carbohydrates as fat. One study measured the effect of green tea on energy expenditure in healthy men who took it 3 times per day. The study concluded that the men taking this extract burned 266 more calories per day than those in the placebo group.

Anti-stress: Green and white teas contain L-Theanine, a powerful nutrient that can help reduce stress. Most of the research into L-Theanine is being done in the area of stress reduction without drowsiness. While green tea contains some caffeine (though less than black tea and far less than coffee), it has been noted that green tea is very calming. This is because L-Theanine, in small amounts, is an antagonist to caffeine; even though it provides the positive effects of caffeine (alertness), there are no negative side effects, such as jitters or nausea. Other areas of research include using isolated L-Theanine as an alternative to Ritalin, to control blood pressure, and sharpen mental acuity and concentration. www.nutraceuticalsworld.com

Anti-bacterial: Green and white teas can kill bacteria that cause bad breath. Catechins will bind with nitrogen and sulfur in the mouth, eliminating the cause of bad breath rather than simply masking it. Green tea also blocks the attachment of bacteria to teeth, protecting against cavities. “Studies conducted at Pace University have indicated that green tea extract has an adverse effect on bacteria that cause strep throat, dental cavities and other infections” (American Society for Microbiology, May 20/03).

Anti-carcinogen: Studies have revealed that in parts of the world where green tea is regularly consumed the incidence of solid tumour cancers such as breast, lung and gastrointestinal cancers is lower (Mayo Clinic, March 31/04) . “Green and white teas exert significant protective effects in experimental animal models of skin, lung, esophageal, gastric, hepatic, small intestinal, pancreatic, colon, bladder, and mammary cancer” (Linus Pauling Institute, March 3/03).

The anti-cancer effects are the result of the polyphenols blocking the formation of cancer-causing compounds, and also effectively detoxify or trap carcinogens. Research at the Medical College of Georgia showed that compounds in green tea selectively induced cell death in oral cancer cells, while ignoring normal cells. The authors of the study concluded that tea could inhibit, delay or even reverse oral cancer (Chemoprevention of Oral Cancer by Green Tea, Journal of General Dentistry).

“In China oral cancer rates are half that of North America, even though smoking rates, a known risk factor for oral cancer, are 3 times higher in China” (Vancouver Sun, Jan. 12/02).

Anti-inflammatory: Green and white teas contain natural COX-2 inhibitors that can help reduce inflammation. Cartilage destruction is one of the major factors in the progression of osteoarthritis. The compounds EGCG and ECG found in green tea can block the enzyme that destroys cartilage. Sheffield University has already taken out a patent for the use of EGCG in treating osteoarthritis (Dr. Buttle, European Journal of Biochemistry).

Immune Support: Researchers have found that drinking teas (black and green), which are high in the amino acid L-Theanine, may help strengthen the body’s immune system response when fighting off infection. The findings were first discovered in laboratory cell cultures and then verified in a small human study. “Our data suggest that L-Theanine may specifically boost the capacity of gamma delta T cells – the body’s first line of defense against infection.”  Scientists compared the immune system strength of men and women before and after they started to drink tea. A control group drank coffee instead. The study showed that those people who drank 5 to 6 small cups of black tea per day more easily fought infection. The anti-viral effect of green tea (stronger than that of black tea) has been shown to be much more effective when the caffeine is present than that of decaffeinated teas (Brigham and Women’s Hospital, April 21/03).

Quick Tea contains 10% white tea extract. White tea is the least processed of all teas and has the highest levels of polyphenols and anti-oxidants.

Green Tea prevents Alzheimer’s Disease

Tea extracts are in the news again, this time for supporting brain health. The European Journal of Neuroscience has published a new study examining the protective effects of tea extracts on cell cultures treated with amyloid proteins. These proteins are indicative of Alzheimer’s disease and other forms of dementia. Both green and black tea extracts protected against the damaging effects of the amyloid proteins, due to the presence of the catechins EGCG and gallic acid. However green tea has over 4 times the content of catechins than black tea does, and so is a better dietary choice if you are seeking protection for your brain.

A new study published in the American Journal of Clinical Nutrition, found that elderly people who drink green tea regularly stay more agile and independent than those who don’t, according to a Japanese study that tracked thousands of people. This may be due to the high antioxidant levels found in green tea. http://www.ajcn.org/content/early/2012/01/24/ajcn.111.023200

Green and White Tea Health Benefits References

  • Ho C, et al. “Antioxidant effects of polyphenol extract prepared from various Chinese teas.” Prev. Med 1992; 21:520-25
  • Wu, C-H et al 2003. “Relationship Among Habitual Tea Consumption Percent Body Fat and Body Fat Distribution.” Obesity Research II: 1088-1095.
  • Rasheed, A, 1998. “Antibacterial activity of Camellia Sinensis extracts Against Dental Carries.” Archives Pharmacol. Research 21: 348-352
  • Lambert, Joshua D. and Chung S. Yang 2003. “Mechanisms of Cancer prevention by Tea Constituents.” Journal of Nutrition 133:32625-32675
  • Adcocks, Clair, Peter Collin and David J. Buttle 2002. “Catechins from Green Tea inhibit Bovine and Human Cartilage Proteoglycan and Type II Collagen Degradation in vitro.” Journal of Nutrition 132: 341-346
  • Komori, A., et al. “Anticarcinogenic activity of green tea polyphenols,” Jpn J Clin Oncol 23(3): 186-90, 1993

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