Photo courtesy of Whole Latte Love.
Tea has become one of the most popular drinks in the world, and its countless health benefits leave little guesswork as to why. As legend has it, tea was first recognized for its medicinal uses when it was discovered by Shen Nung, the second emperor of China, in 2737 BC. Five thousand years later, many people still turn to tea for the same reason.
Today, you’ll find tea in hundreds of varieties. The majority of them can be divided into four basic categories: white, green, oolong and black. These teas surprisingly all come from the same source, the Camilla sinensis plant, and offer many of the same health benefits.
Medicinal properties of tea
White, green, oolong and black teas contain powerful antioxidants called polyphenols, favonoids and catenins. They are known as “kryptonite” for viruses and bacteria and aid in the prevention of diseases. They can even help suppress and destroy existing cancer cells in the body. Studies have also linked the teas to lower blood pressure and lower levels of “bad” cholesterol.
Other studies have shown that these teas can be beneficial for oral health. They kill plaque-causing bacteria and contain a small amount of fluoride, which strengthens teeth and prevents cavities.
The small amount of caffeine found in tea also increases concentration and focus, which is a huge plus for students. It’s important to note that experts suggest drinking three to four cups per day to reap tea’s full health benefits.
Processing of tea
The different methods of processing white, green, oolong and black teas affect the level of these health benefits. Leaves that are used to make white and green teas do not go through an oxidation process. They are the least processed of the group and therefore, offer the highest levels of antioxidants. Oolong tea, on the other hand, is partially oxidized. Unfortunately, some of the antioxidants are lost during this process, including the powerful EGCG. Black tea is fully oxidized and like oolong, does not contain EGCG.
The levels of processing also affect their caffeine concentrations. White tea contains the lowest levels (about 15 mg per cup), and black tea provides the most (about 40 mg per cup).
Preparation of tea
As any tea connoisseur will tell you, loose tea leaves make a much better cup of tea than tea bags. Tea leaves contain essential oils that are often lost when leaves are broken up and put into bags. These oils contribute to the flavor of the tea and without them, the taste can become quite dull. It’s also important to remember to steep the leaves for no longer than 3 to 5 minutes to preserve the flavor. Steeping them for too long can make tea bitter. This is especially true for green tea, which should only be steeped for 2 minutes.
Many believe tea is an acquired taste, so don’t veto it if you don’t take to it right away. With time, your taste buds will likely adapt (mine did).
