Get in the zone with Focus - the awakening, concentration-boosting tea from our new Tea for Good wellness line. Bold peppermint notes are balanced by green tea, ginger, and a light, sweet licorice finish with a hint of fruit.
Delicious hot or over ice, this blend is high in antioxidants, low in caffeine, and is a perfect 'any time of day' tea.
This tea is blended with up-cycled grape skins from Niagara, Ontario.
100% Natural Ingredients, Blended and Packed in Canada: Organic Peppermint Leaves, Organic Green Tea, Ginger, Organic Licorice Root, Organic Grape Skins
Amy's Nutrition Notes:
Peppermint has been shown to be one of the most common herbs that contains the highest levels of antioxidants, particularly beta-carotenes and flavonoids. In addition to its anti-inflammatory properties, peppermint has been demonstrated in studies to improve digestion for those with IBS, and to contain anti-viral and anti-microbial properties shown to support immune function. Interestingly peppermint has also been studied with success for its ability to improve memory and potentially increase alertness and focus during the daytime.
Aside from its well-known characteristics of aiding in the reduction of nausea, ginger’s aromatic component, gingerol, has been shown to be a good component of an anti-inflammatory diet, to support good gastrointestinal function, manage pain, and potentially reduce the risk of metabolic syndromes; in particular, aiding in the promotion of good heart health.
Green tea is notorious for its high polyphenol/antioxidant content which alone has health benefits in relation to reducing inflammation in the body and aiding in the potential prevention and management of inflammatory diseases. In addition it also provides benefits in relation to its antiviral properties and positively influences psychopathological symptoms, like anxiety. It has been shown to potentially benefit memory and attention span as well as positively influence brain function.
Meet Our Nutrition Expert, Amy Symington M.Sc.
Amy Symington, M.Sc. is a nutrition professor, researcher and plant-based chef at George Brown College in Toronto, Canada. Aside from having a Masters in Applied Human Nutrition with a focus on functional foods and their health benefits, Amy has 20+ years experience in the food industry including in restaurants, cafes, catering, hosting private events and galas and as well as volunteering in community kitchens. Amy is the Culinary Nutrition Program Coordinator at Gilda's Club Greater Toronto (GCGT), a not-for-profit cancer organization, she is the Executive Chef for Humane Society International (HSI) Canada, she volunteers with the Toronto Veg Food Bank (TVFB) as a chef and nutrition consultant and does recipe development and food writing for various publications in Toronto and worldwide. Amy believes in the evidence-based health and environmental benefits of plant-based diets and is the recent author of The Long Table Cookbook: Plant-based recipes for optimal health. She enjoys baking with her kids, cooking, running without her kids and drinking really good tea.