HEALTH

Wars have been wa^p over it; ceremonies aredevoted to preparing it; and two-thirds of theworld's population consume it. Originating inChina over 5,000 years ago, tea has stood thetest of time as one of the most popular andhealthy beverages available. >

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HEALTH

With a refreshing taste, an upUftingaroma, and many touted healthbenefits, the world's love affair withtea isn't surprising.

Rich in antioxidants that may fendoff disease-causing free radicals,boost memory, and even aid in weightmanagement, scientific evidencecontinues to suggest tea is as goodfor the body as it tastes.

ONE PLANT, MANY TEASJust as all fine wines start off as agrape, all teas are derived from theCamellia sinensis plant. Differentprocessing methods, harvestingtimes, and growing regionsdetermine the many varietiesavailable today.

After being harvested, tea leavesbegin to wilt and oxidize. The amountof oxidization the tea leaf undergoesdetermines the type of tea it makes:black, oolong, green, or white.

Black teas are made from fullyoxidized leaves and oolong frompartially oxidized leaves. Green teasare made from leaves and white teafrom buds that have either beensteamed or pan-fried immediatelyafter being picked to stop oxidation.

Oxidized leaves produce darkercoloured and stronger tasting teasthan leaves that have not undergonethe process.

ANTIOXIDANTPOWERHOUSEIt doesn't matter if it's black orwhite, all teas are packed full ofhealth-promoting ñavonoids—plantcompounds thought to possessstrong antioxidant properties.

According to data collected bythe US Department of Agriculture,black, green, and white teas containmore flavonoids than any other fruitor vegetable tested. It is this plethoraof ñavonoids that are thought to beresponsible for tea's multiple health-promoting properties.

CANCER PROTECTINGOne of these flavonoids, the catechinepigallocatechin-3-gallate (EGCG),is being studied as a potential cancerfighter.

In a review of existing data,researchers found this potentcatechin to have the ability toinduce death and stop cell divisionin tumour cells while leaving normalcells alone. Green tea is especiallyrich in EGCG.

HEART HEALTHYTea flavonoids are also credited withmany heart-healthy benefits. Whenconsumed regularly, both blackand green tea have been shownto lower cholesterol levels, reducetriglycérides, and improve bloodflow.

STRESS RELIEVINGAnother way tea may help to keep ushealthy is by mitigating the effects ofstress. British researchers found thatindividuals who drank four cups ofblack tea daily for six weeks felt morerelaxed and had significantly lowerCortisol levels after experiencingstress than non-tea drinkers.

HEALING HERBAL TEASAs they do not contain any part ofthe Camellia sinensis plant, herbalteas are not actually tea, but ratheran infusion of fruits, herbs, andspices often called tisanes.

Although not truly tea, manypopular herbal tisanes are proving tobe health superstars.

African red rooibos tea is richin heart-protecting antioxidants,camomile tea is thought to possessantimicrobial properties, and hibiscustea may lower blood pressure.

BREWING BASICSWhile tea is widely known as ahealthy drink, the correct way tobrew it is still a mystery to many. y>

ICOLD AND FLU FIGHTERSFeeling under the weather? Lift your spirits with a hot cup of tea.

Green teaWhen consumed regularly,preliminary studies suggest greentea may keep the influenza virus atbay. The catechin EGCG found ingreen tea is thought to be behindits antiviral properties.

White teaRivalling green tea's antibacterialabilities, white tea extracts werefound by researchers from Pace

University in New York to beeffective at preventing the growth

of bacteria that causes strep throatand pneumonia.

CamomileBeat the cold with a cup of camomile.British researchers found this calmingtea increased levels of polyphenols,thought to have antibacterialproperties, in individuals who drankfive cups of it daily for two weeks.

PeppermintCongested, coughing, and all-around

achy? A hot cup of peppermint teamay help. The menthol found in

peppermint is thought to soothesore throats, loosen phlegm, and

may act as a decongestant.

GingerFeeling queasy? Used for morethan 2,000 years to calm an upsetstomach, ginger contains chemicalcompounds thought to reducenausea and inflammation.

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HEALTH

For the best flavour, tea needs to be brewed at theright temperature for the right amount of time. Usingwater that is too hot or oversteeping are common errorsthat can create a bitter taste.

To brew the perfect cup, bring cold water to a rollingboil. Add to a teapot or cup 1 tsp (5 mL) of loose teaor one tea bag per 1 cup (250 mL) of water used. Forstronger tea add more tea, for weaker add less.

If brewing a black, oolong, or herbal tea, pour boiledwater directly over the leaves or tea bags. If brewing amore delicate tea, such as green or white, let the watercool for ñve minutes before adding it. See the chartbelow for suggested steeping times.

Remember, brewing tea is an art, not a science.Experiment until you ñnd the perfect flavour for you. 3

Stephanie Raymond is a Toronto-based freelance writer.

TEA TYPE CHARACTERISTICS POPULAR VARIETIES

black tea

oolong

green

white

herbal

amber in colourwith a strongflavour and aroma

highiy fragrantwith a flavour inbetween that ofbiack and green tea

> Assam (India)> Nepal (China. India)> Darjeelmg (India)> Ceylon (Sri Lani<a)

> Ti Kuan Yin (China)> Darjeelmg oolong (india)> Formosa oolong (Taiwan)

flavour can besweet and floral orgrassy and nutty

light in colourwith a miid, sweetfiavour

blend of herbs,flowers, and spicesnot derived fromthe Camelliasinensis piant

> Gunpowder (China)> Dragon Weil (China)> Sencna (Japan)> Genmaicha (Japan)> Gyokuro (Japan)

> Silver Needle (China)> White Peony (China)> Shoumei (China)

> camomiie> peppermint> hibiscus> red rooibos

BREWING TIPS

steep for2 to 5 minutesin boiling hotwater

steep for2 to 5 minutesin boiling hotwater

steep for 2 to5 minutes in hot,but not boilingwater; if thewater is too hot,the tea wiil tastebitter

steep for 2 to5 minutes in hot,but not boilingwater

steep in boilinghot water for upto 10 minutes

TRY ADDING

milk and sugar

honey to sweeten

honey tosweeten; lemonjuice for addedzest

honey tosweeten; oftensweet enough onits own

honey to sweeten

56 January 2013

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