What is it about a cup of hot tea that is so … soothing? Ihappen to think it’s the warmth that emanates from pretty tea cups.But scientists credit a host of naturally-occurring compounds intea with beneficial health effects.
All tea comes from the same plant: Camellia sinensis. And overthe centuries as this plant grew in the sun, says the USDAAgricultural Research Service, it formed chemicals called”polyphenols” to protect it from the elements. Polyphenols arefamily to “flavonoids” — health-promoting antioxidant substancesfound in many fruits and vegetables.
When tea leaves are processed into the various forms of tea, theflavonoid content changes, say researchers. Green tea, for example,contains more simple antioxidant flavonoids while black teacontains more complex varieties.
Green, black and oolong teas are all from the same C. sinensisplant…just processed differently. Green tea is minimallyfermented — the process of exposing to air and drying. Black tea ismaximally fermented. And oolong tea is somewhere in the middle.
Beside the fact that tea contains zero calories and soothes yoursoul, here are some other compelling reasons to enjoy a cup oftea:
• Curb food cravings. “Afternoon tea” was supposedly started bythe 7th Duchess of Bedford (England) to keep her hunger pangs atbay between lunch and dinner. And (from personal experience) italso seems to work in those munch-prone hours after dinner.
• Lower cholesterol. Tea drinking has shown to help lower “bad”LDL cholesterol levels in some studies. Powerful antioxidantsubstances in tea are believed to be the reason.
• Fight infections. Several compounds have been found in blackand green teas that work like antibiotics to fight off the bad bugsthat make us sick.
• Prevent halitosis (bad breath). Swish with tea to suppressfoul mouth odor? Researchers at the University of Illinois foundthat some of the polyphenols in tea inhibit the growth of bacteriain the mouth that can cause this unpleasant smell.
• What about herbal teas? While not officially “tea” from theCamellia sinensis plant, infusions from the leaves of other plantsmay have their own benefits, according to scientists at TuftsUniversity.
Chamomile and peppermint teas, for example, appear to haveinfection-fighting capabilities. Peppermint tea is also rich inantioxidants that help fight against cancer growth. And a clinicaltrial with hibiscus tea showed a blood pressure lowering effect involunteers who drank 3 cups a day for six weeks.
Cindy Bigelow, whose grandmother invented Constant Comment,offers these tips for making a perfect cup of tea.
• Start with cold fresh water every time, not the leftover inyour tea kettle. “It’s the oxygen in the water that opens up thetea leaf for full flavor extraction,” says Bigelow.
• For black and oolong teas, bring the water to a rolling boiland then pour over leaves or tea bag. Steep for 1 or 2 minutes.
• Green teas are more delicate. Use water that has just begun toboil and steep for 3 to 4 minutes.
• Do not, do not squeeze your teabag into your tea,=. Thisreleases bitter tannins that destroy flavor.
“Remember the tea kettle,” someone once said. “It is always upto its neck in water, yet it still sings!”
Barbara Quinn is a registered dietitian and certifieddiabetes educator at the Community Hospital of the MontereyPeninsula.
2012 The Monterey County Herald