Having a cup of dark tea in summer to cool down your body
Dark tea, a kind of post-fermented tea.
To aging the tea for several months or years, let the bacteria fermentation enough. The tea steeped shows a dark color, so-called“dark tea” And it has about over 400 years of history.
When in hot summer, to drink a
cup of dark tea, can both quench thirst and relieve the heat. But how can we
choose a high-quality dark tea?
To identify the quality of dark tea, mainly pay attention to 6 points:
Thickness
When the tea slips into your
mouth and stimulates your taste buds, stir the tea with the tip of your tongue,
you will feel the thick feeling of the dark tea from the tongue.
The thick feeling is not like
the concentration, will not make the tea getting bitter. But when tea getting a
level of concentration, the feeling of thick will get strong. Because of more
substances of tea dissolved in water, thicker will be.
Smooth
The smooth degrees means the “oil feeling”
of dark tea, just like the feeling of having chicken soup. Usually, the
very smooth tea has a “left behind a layer of oil” feeling after
drinking, this feeling distinguished from the “no bitterness so it is easy to swallow“.
The
smooth degrees have a great relationship with the thick degrees of tea,
the thicker the tea, the smoother the taste. The tea enters the mouth
for a moment, flows through the throat to the stomach very smooth and
natural, gives the drinker a wonderful feeling. And the low-quality of
tea will have a “Throat Lock” feeling.
Sweetness
Sweetness
is one of the simplest and most intuitive aspects of identifying the
quality of tea. High-quality dark tea can smell sweetness before tasted.
Besides, dark tea has almost no bitter taste, so its sweetness is more
obvious. The sweetness of the tea will be felt immediately after the
contact with the tongue and will spread in the mouth lasting for a long
time.
Moist
High-quality dark tea can be moistened the throat,
immediately remove the feeling of drying. Senior tea master attaches
great importance to the characteristics of throat moist, after drinking
high-quality dark tea, people will feel warm and moist, such as spring
breeze blowing.
Drink 3-4 rounds dark tea,
throat refreshing moisture, the mouth is not dry anymore, the whole belly feeling
warm and comfortable, this is the sign of high-quality dark tea moisture.
Purity
The production environment and technology have a great influence on the quality of dark tea
Purity
is an important indicator of the fermentation technology of dark tea.
Whether the fermentation environment is sanitary, whether the method is
correct, whether the fermentation degree is appropriate and whether the
storage environment is ideal can be judged from the purity of tea.
Especially the tea brick needs a long time for aging, poor storage environment is easy to waste.
Purity
dark tea is very comfortable to drink, and even those who don’t prefer
dark tea will not find it hard to accept. If it tastes smelly, it
indicates that the sanitary conditions are not up to standard in the
production process, or it is contaminated in the later storage.
Aroma
The aroma is one of the charms of dark tea
Different
ingredients and blend modes bring different aroma, which is one of the
charms of dark tea. The piling process will inevitably give the new tea
some “piling smell,” but the sophisticated technology
and strict production process will reduce this smell to some extent, and
after two or three years of aging, the “piling smell” will fade,
showing a richer and thicker taste.
The aging aroma is the most
basic aroma of dark tea. If stored properly, the aging dark tea after more than
five years will be further sublimated and present richer aroma such as camphor,
ginseng, medicine, jujube, and wood.
The fuzz on white tea – the main source of the aroma
When
we drink the tea of different types, although each kind of tea
fragrance has its own merits, and it is more intuitive, such as smell
like sweet honey, brown rice, Fried bean, flower, and fruity aroma, is
very image and easy to distinguish. However, it is not easy to find
analogies for the unique aroma of white tea, which is generally called “fuzz smell,” which is the unique aroma of white tea given by fuzz. The aroma of white tea, one part comes from the fresh fuzz;
another part is from the unique process method.
People in
the processing of white tea, will not be frying or rolling, to keep the tea
fuzz intact. The fuzz on white tea, has silver color looks, unique smell, and
fresh taste.
For the fresh leaves still on the branches, tea fuzz
has the function of protection and secretion, and the base has gland
cells that can produce aromatic substances. Meanwhile, the content of
free amino acid and crude fiber in the fuzz is significantly higher than
that in the tea leaves.
common white tea processing method
Among
these components, glutamic acid itself has a slightly sour taste,
aspartic acid, serine, and alanine have a soft roasted wheat flavor, and
crude fiber has a slight woody taste. The mixed flavor of these
components becomes an important source of white tea fragrance.
In order to retain the flavor of white tea, tea masters pay
special attention to the drying temperature during the processing: if the
temperature is not high enough, the color and taste will be too thin; if the
temperature is too high, will get a burnt smell.
Tea fuzz on white tea can improve the tea quality
The fuzz on white tea can improve quality
Tea fuzz is
not only the main source of white tea aroma but also can improve
the quality of tea soup.
As
mentioned earlier, the free amino acid in tea fuzz provides white tea with a
rich blend of flavors, while the amino acid family also serves as the source of
the fresh sweet taste of tea. They cooperate with tea polyphenols, caffeine,
etc., dissolve in tea after steeping, and jointly increase the aroma and taste
of tea soup.
In some
types of tea, the weight of tea fuzz can even reach 10% of the total weight of
tea leaves. Not only is the content of amino acid of tea fuzz higher than that
of tea leaves, but it also brings the unique “fuzz taste” to white
tea, making it taste fresh and cool.
How to choose high-quality white tea?
Of course,
if too much tea fuzz on white tea, the tea steeped out will have some
turbidity, which often makes people think that such tea is low-quality, that
how to distinguish the quality of white tea?
Generally,
which white tea has much fuzz on it, the first to third steeped rounds will be
slightly turbidity, after that the tea will become clear. And on the case of
low-quality white tea, tea will always be turbidity. When we are buying white
tea, we can try to steep the white tea for a few rounds, to distinguish the
quality.
White tea is also suitable for aging into old tea
If you want to buy high-quality white tea, you can:
Choose according to the types, such as Silver Needle or White Peony.
Choose according to the origin, which grows at a high altitude and good ecological environment is the best.
White tea produced in spring has the best taste and the highest amino acid content.
White
tea is also suitable for aging into old tea, because of white tea after
aging will get a more thick and mellow taste, although lose a little
fresh and cool taste. It depends on personal taste.
Black tea has different grades according to the shape, size, and quality of tea leaves
Many
black tea lovers have encountered similar situations. Some black tea packages
contain “OP,” “FOP,” “FTGBOP,”
“FTGFOP,” and other confusing letters, but don’t know what they mean.
In fact, these letters, is the international black tea grades code, on behalf
of the identity and status of black tea.
So how do
we understand the black tea grades these letters represent?
First
of all, you have to understand the picture below, and this picture shows
the name of each piece of tea leaves, the lower down of the plant, the
bigger the tea leaves, and the harder the texture.
The different position of black tea leaves
Black tea position
The position here means the different shape and size of tea
leaves, but not the quality of tea. The traditional black tea
process method can be divided into four grades according to the size of tea
leaves: Whole-leaf tea, Broken-leaf tea, Fanning tea, Dust tea.
It should be noted
that many people think that dust tea is
made from very cheap black tea, but
in fact, dust tea is made from both high-quality tea and low-quality tea,
and the same is true of whole-leaf tea.
Black tea grades
Black tea grades mean the quality of black tea. This is
a rating standard based on the quality of the black tea given in combination
with the position of the tea. Grades are based on the
quality of the tea buds, the
percentage of buds in the
tea, and the
color of the
buds. Generally, the more letters on
the package of a product, the higher the grade.
Common black tea grades
Whole-leaf tea
As the name
suggests, the tea leaves that have not been crushed completely. It contains
slender buds like needles, taste well. After steeping, the tea leaves will
unfold into a whole leaf. The size of the tea leaves is 7-30 mm. The whole-leaf
tea can be divided into four grades: OP, FOP, TGFOP, and FTGFOP from
low to high.
OP means Orange Pekoe. Which the tea leaves are long and complete.
FOP means Flowery Orange Pekoe. The orange pekoe tea with flower aroma.
TGFOP means Tippy Golden Flowery Orange Pekoe. The orange pekoe which is made by common buds, golden colors and with a floral aroma.
FTGFOP means Fine Tippy Golden Flowery Orange Pekoe. It is composed of the finest buds, golden crushed orange pekoe.
Besides,
some tea garden adds an “S (Special)” before the top grade black tea,
or a “1” at the end, to indicate the highest grade.
Broken-leaf tea
Broken-leaf
tea is from the whole-leaf tea crushed. Usually, the length of tea leaves is
2-3 mm, if the tea bud tip is more, the name will be added
with “Tippy,” also, the longer the letter, the better the quality.
Broken-leaf tea can be divided into 3 grades from low to high: BOP, TGBOP,
FTGBOP.
BOP means Broken Orange Pekoe. The crushed orange pekoe, strong flavor, generally suitable for steeping milk tea.
TGBOP means Tippy Golden Broken Orange Pekoe. The crushed orange pekoe contains many golden tippy buds.
FTGBOP means Fine Tippy Golden Broken Orange Pekoe.
The crushed orange pekoe contains the best golden buds. Fanning teaandDust tea
These two
black tea grades, Fanning tea and Dust tea, are mainly used to make tea bags.
They are also used for daily milk tea steeping in South Asian
countries, which is relatively rare in other countries. Fanning grade tea, has
a strong flavor, add milk and sugar, can give a strong thick feeling.
Choose suitable black tea grades for yourself
Choose the black tea grades according to the letters on the package
There is
not an absolute relationship between the grade and quality of tea. What the
funny is, the more letters on the package, the more expensive it is. The most important thing is to choose the suitable grade of black tea
according to your own taste and steeping way.
Such as Sri
Lanka’s uva black tea, because the feature is the stable and intense aroma, if
you want to steep milk tea, you must choose the finely BOP; As a result,
whole-leaf grades of uva black tea are rare, and the evaluate and price are
lower than BOP.
Besides, although the classification of black tea
is universal, but not every black tea producing area has so many grades.
For example, Ceylon tea,
the most common only BOF, BOPF grade, OP, FOP grade is also scarce.
Black tea produced in China is mainly sold domestically, so the
universal grading standards are rare in China.
India, the
world’s largest producer of black tea, has the most various classification and
grade of black tea. However, if you buy black tea directly from Darjeeling tea
garden, the highest grade just only FTGFOP. As for the letter with
“S,” it was added by local merchants in the tea market of Calcutta.
Many people like drinking hot tea. People who studied tea know the proper water temperature for tea steeping
and treat it differently according to different tea varieties to ensure
the best steeping quality. But few pay attention to the temperature at
when they drink it and even think the question ridiculous.
Why should we pay attention to the temperature at drinking tea?
Many people will drink tea at once after steeping, and even it is scalding. In
fact, the temperature of tea needs to be taken attention, not only related to
the taste of tea but also possibly related to your health.
Many people like drinking hot tea
The view of modern
medicine
In September 2011, the famous British journal “British Medical Journal ” published a research report ” Hot tea and increased risk of esophageal cancer “. Because of its authoritativeness, the report caused a great deal of excitement in Europe, where black tea is a popular drink.
Researchers in 48,582 people into a questionnaire analysis of
the relationship between drinking hot tea and esophageal squamous cell
carcinoma, according to the screening of 300 patients with esophageal cancer
statistics, they usually have the habit of regular drinking of black tea, but
the risk of esophageal cancer has nothing to do with the amount of tea they
drink but only with the temperature of the tea.
According to the results of the study, people who regularly
drink hot tea have an 8-fold higher risk of esophageal cancer than the general population; The risk of
esophageal cancer that of those people who drank between 65 ° c and 69 °
c, was twice compared with those who drank below 65 ° c; Drinking the tea
that is less than two minutes just steeped, is 5 times more dangerous than the
tea steeped after four minutes.
Unfortunately, this report does not give specific answers about
the optimal temperature for tea drinking, but generally, it is not good to
drink the tea more than 70℃. Therefore, many scholars have given their own
research conclusions based on this research report and recognized that the best
temperature for tea drinking should be around 60℃. So is this the most scientific
answer?
Drinking tea with a high-temperature may harmful to your oesophageal
The ability of esophagus mucous membrane to drinking hot tea
In
fact, the key to the healthiest tea drinking temperature is not the tea
temperature itself, but the ability of the esophagus and stomach
mucosa.
According to medical experts explain that the most lateral
esophageal composed of the mucous membrane, it is a layer of epithelial
tissue and connective tissue composed of membrane structure can secrete
mucus, is the human immune system’s first line of defense. But it is
very fragile, can only withstand the temperature of 50 ~ 60℃, beyond this temperature, the mucosa of the esophagus will get scald, and the tea just steeped temperature is as high as 80℃-90℃.
According to medical theory, once the mucous membrane burns, in order to
repair these injuries in time, the epithelial cells of the esophageal mucous
membrane will speed up reproduction. If often eat hot food, mucous membrane
injury has not been repaired and get scald again, can form a superficial ulcer.
Repeatedly scald and repair will cause changes in the mucous membrane further
development into cancer.
So the medical expert gives an answer, to
eliminate the esophagus cancer that overheats food causes, have a meal,
drink water all should not be too hot, soup hot tea hot coffee hot milk
had better cool to 40℃ or so when drinkable.
The view of
Chinese medicine
People who love hot tea will often defend themselves in this
way, the fragrance of tea only can be tasted while at a high-temperature.
Except for the question of the stimulation of cold heat to esophagus mucous
membrane, is it really that the tea in a high-temperature taste most delicious?
This is a very good question to discuss. A lot of practical
experience tells us that hot tea can release the most intense aroma, but the
taste is no different from the slightly lower temperature.
The traditional Chinese medical advice for tea drinking is –warm.
Tea which is not too cold or too hot is best to drink. Cold tea easy to
grow phlegm, hot tea will hurt the stomach; And warm tea is the
healthiest, can regulate the body Yin and Yang balance, help
detoxification.
Should not drinking hot tea just after steeping
Conclusion: let
the tea cool for 5minutes after steeping
In conclusion, it may not be possible to give a standard answer to the temperature of the tea. But one thing should be clear: drink the warm tea is the best choice,
cool it down after steeping for 5minutes and then taste. Taste
delicious tea at the same time, also need to consider the ability of
esophagus mucous membrane, so warm tea is the healthiest choice.
Use a vacuum flask to steep tea is very convenience
Many people who work in the office, in their free time will directly use a vacuum flask to steep tea,
a bottle of tea can drink for a long time. Especially in winter, they
think it is convenient and they can taste hot tea at any time.
In fact, using a vacuum flask to steep tea
may not only waste the tea, but also not taste the original taste of tea, and
may have adverse effects on the body.
Why not recommended to use a vacuum flask to steep tea? There are 3 reasons:
1. The
effects on the original taste of tea
Because the insulation effect of the vacuum
flask is excellent so that the water can keep a long time of high temperature.
Under the continuous steeping with hot water, the aromatic substances of tea
will be volatilized quickly, reducing the fragrance of tea. At the same time,
high temperature can also make tea polyphenols, such as leach too much, so that
tea color thick, bitter taste, and a taste like over-cooked.
In particular, the use of vacuum flask
steeping such as green tea and other non-fermented tea will make the tea with
an over-cooked taste, tea lost its aroma and turn to a dark color. If you must
use a vacuum flask to steep tea, choose a complete fermentation tea such as
black tea.
2. Reduces
the health benefits of tea
As a result of a long time steeping, the
tannic acid, tea polyphenols and other nutrients in the tea will last separate
out excessive, and then occur oxidation reaction, resulting in bitter taste and
waste of tea nutrients.
This happens not just with green tea, but
with any tea which steeped in a vacuum flask for a long time. Therefore, tea
should not steep for a long time, drinking after steeping in time, in order to
experience the real taste of tea and get its nutritional value.
3. Easy to
produce tea stain and not easy to clean
Tea long time steep in the cup will cause tea stain,
often use a vacuum flask to steep tea, after a period of time the
vacuum flask inner wall will accumulate layers dirty tea stain, and not
easy to clean.
Using high-temperature water to steep tea a
long time will make tea lose its aroma and taste, and if there are layers of
tea stain in the inner of vacuum flask at the same time, the taste of tea will
be worse and not healthy.
Glass teacup is recommended
To sum up, the conclusion is not recommended to use a vacuum flask to steep tea. People who work in offices can choose glass teacups
for convenient to having hot tea. The glass does not produce toxic
chemicals when it is fired, so you don’t have to worry about any toxic
chemicals getting into your body when you use it to steep tea or drink
water.
And glass tea can not only see the process
of steeping tea, the scene of tea dancing in the water, but also can clearly
see the color of tea, but the glass is fragile and too hot to hold with hands.
The silver teapot is a
kind of teaware, also a work of art collection.
Some people think that silver is a heavy
metal and worry about heavy metal poisoning. Is that genuinely safe for using a silver
teapot? Absolutely Yes!
After learning the silver teapot, you will find that it is safe, and even got some great benefits for the human body.
What’s The Benefits To Using A Silver
Teapot For Brewing Tea
Softening Water Quality
As a teapot, we use it for boiling water
when steeping tea.
We know that the quality of water will influence the taste of tea. And use silver to boiling water can improve water quality.
During the heating process, the silver
teapot will release a small number of silver ions.
The silver ions exchange with Calcium and Magnesium Carbonate compounds in the water(also the primary reason cause scale) to reduce the water pH and make it taste sweeter.
Bactericidal Effect
The silver ions
released when heating, has the characteristics of high stability, low
activity, fast heat conduction, and not easy to be corroded by chemical
substances.
The positively charged silver ions produced
in the water can absorb the bacteria and seal off the enzyme system on which
they live, making them inactivated to achieve the effect of sterilization.
A mere 50-millionth of a milligram of silver ions per liter of water is enough to kill most bacteria in the water.
Why The Silver Teapot Turns Black
After using several times, some people are confused that they found their silver teapot turns black.
In the beginning, there are only some green
spots on the silver teapot surface. By the time grows, the green spots begin to
turn to black, and spread to the whole silver teapot. What is going on?
After placing or using for times, the silver will be oxidized. And the color will turn green to black slowly. That’s a normal and natural phenomenon.
Under general circumstances, silver is
chemically stable and does not react with oxygen in the air.
But when it comes to sulfides, it becomes
very active. The silver is easy to oxidize with the sulfur in the air, and the
sterling silver turns to silver sulfide, which is black.
For example, if we wear silver bracelets to soak in hot springs, the bracelets will turn to black quickly.
And will the blackening of the silver teapot harmful to our health? It will, but it does not matter. Such a little silver sulfide will not be a big hurt to our health.
But the best thing we need to do is to
clean up the blackening of the silver teapot on time.
Use
the combination of the silver polishing cloth and the polishing stick.
First, use the polishing stick to wipe the oxidized part. Then use the
silver polishing cloth to wipe the whole teapot.
Dab some toothpaste on a soft toothbrush
and gently wipe the blackened surface of the silver teapot. After
wiping off the oxidized black spots, wash out the foam with water, then
dry the water with a soft dry cloth.
Wrap the silver teapot in aluminum foil with soda powder, put it into a pot, boiling with water for a while. Because aluminum foil is more reactive than silver, a replacement reaction occurs between them and take the silver sulfide away.
The silver teapot is so exquisite that we
should pay great attention to it when using it. Anyway, it’s costly, and also
has a very high collection value.
When using it the first time, you should wash it up with warm water.
The silver teapot is suitable heating by the electric ceramic furnace or electric carbon furnace, try to avoid using fire heating directly.
Don’t let the water level cross over 80%.
During heating, supplement water in time when you find the water in the silver teapot is going dry.
Every time after using, clean it and dry it up with a soft cloth.
Once you find the black spots appear on the silver teapot surface, clean them up quickly.
If you not use the silver teapot and going to place it for a long time, wrap it with a dry paper and place it in a ventilated environment.
Sri Lanka
is an island nation off the coast of India, which is one of the world’s
largest tea producing countries. Sri Lanka is famous for its Ceylon tea, a unique tea that is grown only in their country; it helps to set it apart from other larger tea producing countries.
What is Ceylon tea?
Ceylon tea takes its name from Ceylon, the name of Sri Lanka before it became independent from British rule in 1972.
The seeds of the original tea tree were
brought to the island in 1824. At first, they had nothing commercial value,
because cinnamon was a main government-backed crop. After the economic crisis
sapped demand for spices, farmers turned to grow coffee, but the attempt didn’t
work either. As a result, the country chose to try growing tea as the main
commercial crop.
In 1867, James Taylor, known as the “Father of Ceylon Black Tea“,
took the lead in introducing tea tree seeds and planting technology
from India. He planted tea trees in Kandy tea district and successfully
shipped his first batch of goods to London in 1872. Ceylon black tea has
become popular since then.
Sri Lanka farmer is picking Ceylon tea
Types of Ceylon tea
Ceylon tea types vary widely depending on
the location of the tea plantation. Tea plantations are classified by altitude
in Sri Lanka.
High-grown Tea
Highland Ceylon teas are grown in tea
gardens above 1,200 meters in altitude. Tea grown at high altitudes has a dark
brown appearance, the tea it steeped is light and elegant. These teas are
considered to be of very high quality but also be quite expensive, which are
considered more aromatic and sweet than other Ceylon teas.
The Nuwara Eliya region in central Sri
Lanka is known for producing excellent quality of tea throughout the year.
Middle-grown Tea
Middle-grown tea is grown in tea gardens
above 600-1200 meters in altitude, the well-known producing district is Kandy.
Middle-grown tea has both the characteristics of high-grown tea and low-grown
tea, rich in aroma and lasts a long time, has its own unique taste.
Low-grown Tea
Low-grown
tea is grown in tea gardens which below 600 meters in altitude, such as
Galla tea garden. The low-grown tea usually has a beautiful copper
color, a large yield and a strong flavor, and is often used to blend
with other teas or plants to make flavoured or blended tea.
The nutritional content and caffeine
content of Ceylon tea
Ceylon tea is widely praised for its high
polyphenols content. Polyphenols are the compounds which mainly from natural
plant food, with antioxidant effects. They are found in organic chocolate,
certain fruits and vegetables, and extra virgin olive oil, but tea is regarded
as the main provider of polyphenols. Rich polyphenols make tea take so highly
valued.
In addition to antioxidants, Ceylon tea
also contains caffeine, just like other types of tea. A 7-ounce cup of Ceylon
black tea contains 58 milligrams of caffeine, compared with half the amount
found in green tea. And white tea can contain anywhere from 6 mg to 75 mg of
caffeine, depending on where it produces.
This range of caffeine amount is generally
safe for most adults, because the Dietary Guidelines Advisory Committee (DGAC)
found that 400 mg of caffeine intake per day will not be harmful to health.
Benefits of Ceylon tea
Ceylon tea has a beautiful copper color
One of the best value of drinking tea daily
is the rich benefits it can bring to your health, especially in the case of
Ceylon tea. Because of the climate and geographical conditions, Ceylon tea has
unique due to its diverse flavor and nutritional content, rich benefits to the
human body:
A healthy weight loss tea
Drinking Ceylon tea boosts your metabolism,
which helps your body burn fat faster. Ceylon tea also lows in calories, it is
a good drink for those who care about their calorie intake.
Improve your immune system
Ceylon tea contains a variety of
antioxidants, that help slow the number of free radicals increase throughout
the body. That helps your immune system to focus on doing its job of fighting
off pathogens.
Keep your heart health
Ceylon tea is rich in potassium, a nutrient
associated with a healthy cardiovascular system. As a vasodilator, potassium
helps your blood vessels relax, so that stabilize your blood pressure levels.
Bring you energy
Ceylon tea is made from caffeinated tea
plants, so the tea it is steeped from also contains a certain amount of
caffeine. For those who don’t like the taste of coffee, but need caffeine to
refresh in the morning, Ceylon tea is the perfect alternative.
Get healthy skin
Scientists have proved that antioxidants
found in Ceylon tea, can help prevent the loss of collagen due to oxidative
stress. Collagen is an essential protein critical to skin structure, so Ceylon
tea can take an effect in getting healthy skin.
Preventing diabetes
Drinking Ceylon tea may help manage
blood-sugar balance, give better help with diabetics. And by maintaining
healthy blood-sugar balance, the risk of diabetes-related complications may be
reduced.
Ceylon tea for afternoon tea
Common side effects of Ceylon tea
For example, drinking too much Ceylon tea
can cause a range of problems, from mild to severe, such as:
Headache → Nervousness → Insomnia →
Vomiting → Diarrhea → Heart rate instability → Heartburn → Mental derangement
If those above happen on you, seek medical
attention, and receive treatment immediately. Also, stop drinking Ceylon tea to
prevent it keep harming your health.
Pregnant women should not drink Ceylon tea
or any other caffeinated beverage because it can seriously affect the health of
their unborn child.
Studies have shown that caffeine travels
easily through the placenta and directly into the fetus, providing no benefit
at all but potential harm, such as:
Increased risk of miscarriage
Low birth weight
A birth defect, such as a cleft palate
Increased risk of Sudden Infant Death
Syndrome (SIDS)
Decreased cardiac function or impaired
heart function
