Nourishments—

Taste The Benefits Of Tea

By Nancy K. Crevier

Cool fall days call for a cup of something hot and tasty to ward off the chill. Apple cider is an option, and so is hot chocolate. A steaming cup of coffee fits the bill. But sometimes so does a simple cup of tea.

Since nearly 3,000 BC, the people of Asia have brewed tea, using it medicinally, ceremonially, as a sign of hospitality, and to simply slake thirst. In the 1600s, the Dutch and Portuguese explorers introduced tea to Europe, where it quickly became the beverage of choice. It was the Dutch who also were the first to deliver tea to the thirsty colonists in America in the late 1600s. Along with the hard cider that aided the colonists through the hard early years in the new country, tea was very much valued — to the point that the foolish British King learned the hard way about raising taxes on the importation of the little brown leaves, resulting ultimately in the American Revolution.

Drinking tea has remained popular with Americans, but it has always competed with the other caffeine beverage, coffee. Recent discoveries about the health benefits of tea, however, could have an impact on the amount of and what kind of tea Americans consume.

A product mainly of India, Argentina and China, tea is grown on privately-owned farms called estates. According to tea.org, tea bushes take five to seven years to reach maturity, but after that, will be productive for over 100 years. Bringing the tea from field to cup is a labor intensive process of picking, drying, crushing, fermenting and processing the approximately 2,200 pounds of green tea leaves that it takes to yield 440 pounds of black tea.

 Tea connoisseurs differentiate between teas harvested at different times of the year, and where they are grown, with importers paying close attention to weather conditions from year to year. Droughts and excess rainfall affect the flavor and quality of tea, with most tea preferring a warm, humid climate and acidic, well-drained soil. How tea is processed after harvesting also affects the final product.

Which tea people prefer is a personal preference, but the three categories of black, green and oolong all come from the Camillia sinensis plant. (Herbal teas are actually tisanes made from other plants and herbs.) The difference is in how much, or if at all, the tea leaves are fermented in processing.

The health benefits of tea are common to all categories, so whether the aromatic or pungent flavors of black teas or the mellow, smooth tones of a green or white tea appeal to your senses is inconsequential.

Teas are a rich source of polyphenols, antioxidants that protect cells from free radicals in the body, according to information at teausa.org. Free radical damage to cells has been associated with many modern day diseases and illnesses. Antioxidants are found in fruits and vegetables, but the concentration of antioxidants in tea is much higher than that found in foods.

Two to three cups of brewed tea each day provides protection against heart disease and stroke; can lower the bad LDL cholesterol, and may fight a variety of cancers. Other studies cited at teausa.org suggest that drinking black tea boosts the immune system, offers protection from dental cavities, has an effect on insulin production, and may play a part in bone health. Unlike the caffeine levels found in coffee, which can move one swiftly from a rush of energy to a state of anxiety, moderate consumption of tea can provide relief from stress, nor does it appear to be as dehydrating as other caffeinated beverages.

The longer tea leaves are steeped, the more flavonoids and antioxidants are releases. But proper brewing techniques are needed to achieve optimum health benefits and avoid bitterness.

TheFragrantLeaf.com offers these tips for the perfect cup of tea from loose leaf tea: Start with fresh, good-tasting water. Never use hot water or water that has been previously boiled. Then, pour some hot water into the tea pot or cup in which the tea will be steeped. The change in temperature if the vessel is not preheated will make a difference between an okay cup of tea and a fine cup of tea.

Use about one teaspoon of dry tea leaves for every 6 ounces of water, adjusting the amount as necessary. A very light or wiry tea leaf may require up to 2 teaspoons per 6 ounces of water.

The right water temperature is vital to making a great cup of tea. For black teas, the water should be near the boiling point when poured over the leaves. Green, white, and oolong teas fare better and do not become bitter when the water temperature is between 175 to 180 degrees; that is, just as bubbles begin to form. Water can also be brought to a boil and cooled for three minutes before being poured over green tea leaves.

Steeping time will vary with each tea variety. Most green teas need to steep only one to two minutes, dark oolong and black teas for three to five minutes. Judge the readiness of a cup of tea by taste, rather than color, pouring off all liquid once it has reached the desired flavor to avoid oversteeping.

Then enjoy – the color, the aroma, the flavor, and the healthy benefits. Bottoms up!