Ah, but why is the LDL getting oxidized in the first place? How did
my Great Grandfather live to be 100+ without any medications or
antioxidant supplements (didn't drink much tea, milk, red wine, or eat
dark chocolate either)? He used a little olive oil, ate only small
portions of meat, and didn't have arachidonic acid in his cells.
Obviously, other things helped too - he got a decent amount of sleep
each night, for example, but the point is that aside from the
indisputable (like getting enough sleep), the key is not to allow
PUFAs into your LDL in the first place. I've cited studies showing
how much more susceptible LDL is to oxidation when it is rich in
PUFAs, so the evidence, when viewed as a whole, is about as strong as
any reasonable person could ask for.

monty1945@lycos.com wrote:

On Apr 16, 6:50 am, valhealey sbcglobal.net> wrote:

Tea has NO tannic acid. Tea, not even the strong black Irish
Breakfast blend so beloved of trotting mice, will NOT tan leather,

Nigel at Teacraft

On Apr 16, 3:35 am, Nigel teacraft.com> wrote:

Nigel wrote:

RuF Den.com> writes:

Nigel Melican is a long-time and much-appreciated contributor to this
group and I respectfully suggest that RuF, as an apparent newcomer,
hesitate before insulting him and, having done so, apologize.

A bit of research (e.g., http://en.wikipedia.org/wiki/Tannin) will show
you that tea contains members of the more general class of tannins (e.g.,
EGCG [I just couldn't resist that phrase - so melodious]) but not tannic
acid: 'Tea "tannins" are chemically distinct from other types of plant
tannins such as tannic acid[5] and tea extracts have been reported to
contain no tannic acid [ibid.].' Now that just took me about three
minutes using the web's most obvious reference.

On this subject, he makes some of the best white tea I have ever tasted.
It's from Malawi, available from http://www.nbtea.co.uk/acatalog/shop.html
(search for "Malawi" when you get there - I find this web site hard to
browse, and most useful when I know what I'm looking for). I like the
Mulanje needles in particular though he recommends the "Antlers d'Amour",
which I have not yet tasted (worth a risk for the name alone).

Conflict of interest: he once sent me small samples of these teas (and
Nigel, though you said you wouldn't mind some green pu erh in return,
you never e-mailed me your postal address).

In article nlpi064.nbdc.sbc.com>,
RuF Den.com> wrote:

RuF wrote:

Isn't cross-posting like this considered dubious netiquette?
However, I join the thread in both venues to put another vote of support
behind the Teacrafter.

As Lew, Rick and Scott point out, "tannin" is a pretty vague descriptor
with an etymology that long pre-dates anything like modern chemical
terminology. (An alembic of alkahest, anyone?) Where names...