Spirituality
Articles
The
Wonderful World of Tea
by Brandy McIntosh
BSc, Certified Interactive Reflexologist
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Next
to water, tea is the world’s most popular beverage. With
its classic taste and inexplicable ability to revitalize both
spirit and body, for many, tea is the perfect diversion from the
pressures associated with today’s hectic lifestyle. Until
recently, in North America tea consumption was mostly limited
to Orange Pekoe, English Breakfast or Earl Grey black teas. Of
course, herbal teas have been gaining popularity for a number
of years, and green tea has been enjoyed for some time in circles
of tea connoisseurs. Now, as the natural health movement continues
to flourish, people everywhere are discovering a whole new world
of taste sensations - and reaping innumerable health benefits
in the process.
For
those people new to the world of tea, the plethora of options
may seem a little confusing. But not to worry, the many varieties
of tea can be simplified into five main categories. After choosing
which type of tea is most appropriate for you, it is only a matter
of finding the perfect flavour.
Types
of Tea
Tea
can be divided into five main categories: herbal, black, green,
oolong, and white. All varieties except herbal tea are infusions
created by steeping leaves from the shrub Camellia sinensis in
hot water. They differ in colour, aroma and taste, mostly due
to changes in their chemical composition during processing.
Herbal
Tea is a blanket term covering all types of tea which are not
derived from the Camellia sinensis plant, but rather from one
or a combination of the many varieties of plants or herbs. Herbal
teas are most often caffeine free, and may impart health benefits
specific to the herb from which the tea is brewed. Many herbs
have medicinal properties, so it is always wise to consult the
package for contraindications and proper brewing instructions.
Black
Tea, the variety most commonly used in North America, is the most
processed of the teas brewed from the leaves of the Camellia sinensis
plant. After the leaves are harvested, they undergo fermentation;
this step gives black tea its brown colour and distinctive, slightly
bitter aftertaste. This process also results in a dramatic reduction
in the antioxidant chemicals called catechins - the component
in green tea that is being studied for its anti-cancer activity
- replacing them with other polyphenol compounds which are less
researched but may be just as good for us. Some of tea’s
health benefits, such as increased blood flow to the brain, have
been attributed to its caffeine content. Tea has less caffeine
than coffee and does not appear to have the negative influence
on circulation and heart health normally associated with caffeine
consumption. Black tea contains more caffeine than any other tea
variety. When preparing tea, it is best to use water that is free
of calcium as it interferes with the taste, especially in green
tea. It is also a good idea to pre-heat the teapot or cup by rinsing
it with a little boiled water. Black teas should be steeped for
a minimum of three minutes to release all the caffeine and some
of the beneficial polyphenols into the water. Allowing it to steep
for five minutes should ensure that all of the polyphenols have
been dissolved.
Green
Tea is becoming more and more popular as the beverage of choice
for health-conscious North Americans. This is largely due to the
increased media attention it has recently received. New research
results illustrating the various health benefits associated with
its consumption are published on a continual basis. Many are inspired
by statistics from Japan, where green tea is consumed in large
quantities, a fact which perhaps contributes to their long life
expectancy and relatively low rates of cancer and heart disease.
Japan produces only green teas, because they are thought to be
the most potent. The leaves of green tea are harvested and withered
in a similar process as with black and oolong teas, but in green
tea they are not allowed to ferment. This preserves a very high
quantity of catechins - powerful antioxidant chemicals. To ensure
maximum health benefits green teas should be steeped for one to
three minutes, depending on the quality of the tea. Lower quality
teas only need to steep for one minute, whereas good quality teas
should be left for three. Allowing green tea to steep for more
than three minutes results in a stronger, but more bitter taste
with a less stimulating effect. If using tea bags more than once,
only steep for half the time on the second and third brewing.
Green tea brews to a green or yellowish colour with a fresh, grassy
taste.
Oolong
Tea is partially fermented, giving it a yellowish or light brown
colour with catechin/polyphenol content ranging somewhere between
that of green tea and that of black tea, depending on the exact
level of fermentation achieved.
White
Tea is the least processed, and often the most expensive, variety.
When brewed, white tea appears pale yellow or light red in colour.
It derives its name from the whitish appearance of the Camellia
sinensis plant in spring, when the leaves for white tea are harvested.
At this time of year the proportion of buds - which are covered
in a coat of fine silvery white hairs - is greater, and the leaves
are more tender. As a result, preparations of white tea contain
more buds than other varieties. After harvesting, the leaves and
buds are quickly steamed and then dried to preserve the high content
of catechins and other healthy polyphenols, as well as ensuring
that the tea retains the light, sweet taste for which it is known.
Beware of advertisements boasting that white tea is much lower
in caffeine than green and black teas; most preparations contain
slightly less caffeine than black tea, but significantly more
than green teas. There is much conflicting information on the
brewing of white tea: some sources indicate that it should be
steeped for a maximum of two minutes, to prevent bitterness, while
others indicating that a minimum of six minutes are required to
ensure that the buds have opened to release important nutrients
and polyphenols. When in doubt, consult the package of the particular
tea being brewed for steeping times and other useful information.
The
Many Health Benefits of Tea (Camellia sinensis varieties)
The
use of tea for healing purposes is not a new concept. Although
its application as a preventative tool is only now gaining recognition
in North America, tea has been used for thousands of years in
both traditional Chinese and Japanese medicine. Most research
has focused on green tea for its high catechin content, but recent
research studies conducted with black tea seem to indicate that
it shares many of the same healing attributes as the non-fermented
variety.
The
research seems to suggest that tea has healing/preventative properties
which help in virtually every condition studied, including, but
not limited to, liver damage, arthritis, osteoporosis, dental
health, digestive complaints, heart disease, high cholesterol,
obesity, kidney problems, lowering blood sugar levels, increasing
the activity of insulin, and cancer. After two weeks of drinking
black tea the amount of interferon produced by our immune system
T-cells increases tenfold. Interferon is used by the immune system
to fight off cold and flu viruses, food poisoning, infections
from cuts, and to ward off other infections, such as athlete’s
foot, tuberculosis, and even malaria. Interferon also slows the
growth of tumor cells.
Drinking
tea can promote the growth of healthy intestinal micro-flora and
decrease the presence of bad bacteria in the stomach. This leads
to better digestion, enabling our bodies to properly extract and
use the nutrients present in our food. The nutrients we ingest
are an integral component of the many cellular processes our bodies
must perform in order to function properly. A healthy digestive
tract is the first step to a healthy body and mind. Tea may also
be useful in preventing bad breath and tooth decay. In laboratory
tests, the polyphenols normally present in tea were shown to kill
the bacteria that cause bad breath. Studies also suggest that
tea may prevent the adhesion of plaque to the teeth, thereby preventing
cavities. Unlike other caffeinated beverages such as coffee and
colas, tea has a low acid composition, making it an ideal substitute
for preventing dental erosion.
Although
some benefits may be derived by drinking small quantities of tea,
most research has been conducted using quantities in the range
of 5-10 cups a day. To ensure maximum benefits from the positive
chemicals in tea, it is advisable (not to mention enjoyable!)
to drink as much as possible.
Due
to likely contamination of tea products by pesticides and other
dangerous chemicals, it may be worthwhile to invest in organic
brands when available. Whichever type of tea you decide to use,
and however you decide to brew it, the most important thing to
remember is to sit back, relax, and enjoy the experience.
Brandy
McIntosh resides in Halifax and can be reached at bmacupuncture@hotmail.com
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