WHAT’S IN A CUP OF TEA FOR ME?
The humble cup of tea is something that has been enjoyed across cultures for many years. In China tea has been used as a medicine to promote health in mind and body for about 5000 years. In Japan in the fifteenth century, this medicine grew into a beverage. Tea developed as a way of life- a path of practice in search of spiritual fulfilment. The tea ceremony or Chanoyu was based on the notion that we can never attain inner peace without a deliberate effort to free ourselves from the cares and worries of the world. Chanoyu  was a means to step beyond the daily attachments and go inward.
Tea was introduced to the western world in the early seventeenth century. The afternoon tea party with the delicate clatter of trays and saucers and the soft rustle of feminine hospitality, has played an important function in Western society since then. In more recent years there has been a re-surgance of interest in tea- with many more teahouses popping up and many more varieties of teas to choose from. There is no denying that this brown beverage that we have plucked from the East plays an important role in our our daily lives.
Drinking tea does not only provide us with a flavourful taste experience and a means of relaxation, but also helps to promote good health. Today, scientific research has confirmed what those in the East believed for many years- that the mighty tea leaf does have wide-ranging health benefits.
TYPES OF TEA
“Tea” technically only comes from the Camellia sinensis plant and includes Green Tea, Black Tea, Oolong Tea and White tea. “Herbal tea” is actually a “tisane”. It is an infusion made from anything other than the leaves of the tea plant. Tisanes can be made with fresh or dried flowers, leaves, seeds, fruits and roots. Tea and Tisanes are generally made by pouring boiling water (or near-to-boiling water for Green and White tea) over the plant parts, letting them steep for a few minutes, straining and serving.
While all teas come from the one Camellia sinensis plant, they all exhibit different qualities that have been determined by the way the tea leaves have been processed. The tea making process may involve a full oxidation (or fermentation) of the tea leaf, partial oxidation or no oxidation before it is dried and it is this that will determine the colour, flavour and characteristics of the tea.
White Tea- White tea is derived from the young new leaves from the tea
plant in early spring. They are young leaves that contain no chlorophyll and still have silvery white “hairs” indicating new growth- hence the name “White” tea. The tightly rolled buds of the white tea are immediately fired or steamed after letting them wither (air dry) for a period of time, so that they do not go through any oxidation.
Green Tea- The processing of Green tea is similar to White tea in that it does not go through any oxidation. After the leaves are plucked, they are sometimes laid out to dry. Then in order to neutralise the enzymes thus preventing oxidation, the leaves are steamed or panfried. Next the leaves are rolled up in various ways and tightness before further drying takes place.
Black Tea- The processing of black tea requires a full oxidation of the leaves. After the leaves are plucked, they are layed out to dry for up to 24 hours. The leaves are then rolled in order crack up the surface so that oxygen will react with enzymes and begin the oxidation process. The leaves are left to completely oxidise, thus turning the leaves to a deep black colour and for further drying to take place.
Oolong Tea- The processing of Oolong tea is the most difficult as it is partially oxidised and somewhere in between Green tea and Black tea. After the leaves are plucked, they are layed out to dry for up to 24 hours. The leaves are then tossed into baskets in order to bruise the edges of the leaves. This bruising only causes the leaves to partially oxidise because only a portion of the enzymes are exposed to air. The leaves are then steamed in order to neutralise the enzymes and stop any oxidation before further drying takes place.
HEALTH BENEFITS OF TEA
In 1211, the Japanese monk Eisai wrote-:
“Tea is a miraculous medicine for the maintenance of health. Tea has an extraordinary power to prolong life. Anywhere a person cultivates tea, long life will follow. In ancient and modern times, tea is the elixir that creates the mountain dwelling immortal”
Back then, it was believed that its taste and stimulative properties were useful for treating tumours, abscesses, bladder ailments, and lethargy, among other conditions. The potential health benefits of tea consumption have been supported by numerous scientific studies in more recent years and whilst the vast majority of these studies have been of Green tea, some studies have been made of the other types of tea derived from the Camellia sinsensis plant, such as white, oolong and black tea. Some potential health benefits of drinking tea are discussed below.
Antioxidant Protection
Tea contains an abundant source of natural plant-derived antioxidant compounds called polyphenols. In this broad polyphenol class of antioxidants are flavanoids and catechins that can provide protective antioxidant action against harmful free radicals that can damage DNA, cell membranes and other cell components. While most fruits and vegetables contain natural antioxidants that help combat free radicals, it is the tea leaf which boasts one of the highest total flavanoid contents of all plants- at 15% of its dry weight. Green tea and White tea are believed to have higher antioxidant levels than both Oolong and Black tea, due to their differing manufacturing processes.
General Nutrition
The tea leaf contains the following-:
Vitamins- C, K, B12, B6 and E
Minerals- trace amounts of calcium, magnesium, manganese and potassium and 70% of our daily fluoride intake.
Boosting Immune system
Tea contains the amino acid L-theanine and this has been found in two studies conducted at Harvard and the Bringham Women’s hospital, to strengthen the immune system. Tea consumption led to an increase in the number of T-cells to help the body fight infection.
Preventing Cancer
There are many studies that have indicated that green tea may help protect against a range of cancers (including prostate, lung and breast cancer) and also heart disease. This is largely due to tea’s high antioxidant protection. In some recent research, the catechins in tea were found to inactivate oxidants before cell damage occurred, reduced the number and size of tumors, and inhibited the growth of cancer cells.
Preventing Heart Disease
While free radicals are a major cause of heart disease, tea that contains anti-oxidants, may help to inhibit the development of heart disease and reduce the risk of heart attack and stroke. Furthermore, many studies have also shown that both Green tea and Black tea consumption helps to lower blood cholesterol levels and lower blood platelet activation which is linked to blood clotting and increases the risk of heart attack.
The flavonoids found in tea may also help to improve the integrity of the blood vessels, thereby increasing coronary blood flow and improving the functionality of the blood vessels.
Increasing Mental Alertness and Reducing Anxiety and Stress
The amino acid L-theanine which is found in the tea plant has been known to have a profound effect on the nervous system. Theanine is absorbed by the small intestine and crosses the blood-brain barrier where it influences the “feel-good” neurotransmitters of the brain (serotonin and dopamine). This in turn increases the alpha brain-wave activity and has the effect of producing a calmer, yet more alert, state of mind.
Furthermore, tea drinkers have been found in a study by UCL researchers, to have lower stress hormone (cortisol) levels.
Increasing Metabolism
Clinical trials conducted by the University of Geneva and the University of Birmingham indicate that green tea raises metabolic rates, speeds up fat oxidation and improves insulin sensitivity and glucose tolerance. In addition to caffeine, green tea contains catechins that raise thermogenesis (the rate at which calories are burned) and hence increases energy expenditure. There is also a suggestion that tea catechins can increase endurance in exercise by improving fat metabolism.
ADDING MILK TO TEA
There are wide and varied health benefits from drinking tea, whether it be black tea, green tea, white tea or Oolong. However, what happens to tea when we add milk? Traditionally, in the East, Green tea was always consumed without milk. It was only in the early seventeenth century when tea (which was mostly black tea) was introduced to Europe that cream, milk and sugar were considered to be a tasty addition to this wonderful beverage.
These additives have various obvious impacts on our health-: too much sugar can lead to blood sugar fluctuations (or Diabetes), weight gain and lowered immune system function while too much saturated fat (contained in milk and cream) can cause high blood cholesterol levels, arteriosclerosis and even heart disease.
Some research, however, has also found that some of the health benefits of drinking tea, discussed above, will be eliminated when milk is added. One study conducted by Berlin University showed that adding milk to tea will block the normal, healthful effects that tea has in protecting against cardiovascular disease because casein from the milk binds to the molecules in tea (the catechins) that exhibit the benefit. Other studies have shown little or no deleterious effects from the addition of milk on the observed increase in total plasma antioxidant activity. Therefore, there is not enough evidence to conclude that adding milk to tea does actually reduce the potential health benefits.
HERBAL TEAS (TISANES)
Herbal Teas or Tisanes exhibit wide and varied health benefits that are distinct to those attributed to Tea. Some commonly known tisanes are Peppermint, which is both cooling and invigorating, and Chamomile, which is soothing and calming to the nervous system. We can make Tisanes from a wide array of herbs all of which can be used for their various actions or to help treat various conditions. By infusing the herbs in boiling water we can extract the active constituents of the herbs that will have the desired action or effect on the body. A tisane is simply a herbal medicine that is very safe and effective and in a form that we can actually enjoy (as opposed to a herbal tablet or tincture).
QUALITY OF TEA AND TISANES
The quality of tea and tisanes can vary depending on the climate, location and type of processing that the ingredients have been through. Tea leaves are separated into the following grades-: “whole leaf”, “broken leaf”, “fannings” and “dust”. The tea’s taste, body and health properties will vary depending on the leaf size. The dust is the smallest grade of tea and is used for mass-marketed teabags. Drinking whole leaf tea and tisanes allows one to experience a wider range of complex flavour profiles. Being larger in size, there is less exposure to air, light and heat which will age or oxidise the herb or tea- making it more beneficial to our health compared to its smaller-sized counterpart.
Whether you choose tea or tisanes as your preferred brew, I can assure you that you will benefit from the wide ranging health benefits that these wonderful plants can offer us.
Enjoy your brew!
Sarita Merlo
Founder of Byron Bay Tea Company
Naturopath and Herbalist
www.byronbayteacompany.com
Further Reading
Okakura, Kakuzo, The Book of Tea, 2005, Japan.
Herb Palace, “History of Herbal Medicine”, www.herbpalace.com, 2007
About.com, “Green Tea or Black Tea- which is healthier?”, www.about.com, 2007
In Pursuit of Tea, “About Tea”, www.inpursuitoftea.com , 2007
BBC news, “Tea, a Healthier drink than Water?”, www.news.bbc.co.uk, 2006.
Davis, Jeanie, “The Health Benefits of Tea”, www.medicinenet.com, 2007.
Nothing But Tea, “Health Benefits of Tea”, www.nbt.co.uk, 2008.
Imperial Tea Garden, “Health Benefits of Tea”, www.imperialteagarden.com, 2003
Better Health, “Tea Leaves and Health”, www.betterhealth.vic.gov.au. 2007.
Tea Association of Canada, “Tea- A Healthy Beverage Choice”, www.tea.ca, 2006
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