Health Benefits of Tea
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"Current research shows that tea contains powerful specific
antioxidants and health promoting ingredients, lowering the risk of
heart disease, stroke, and certain types of" cancer. Tea drinking is
often part of a healthy lifestyle, which includes regular exercise,
eating moderately including bran cereals, vegetables, and fruits and
avoiding high calorie foods. Thus, drinking tea daily, whether hot or
iced, can contribute to good health"
John Weisburger, PH.D., American Health Foundation In the Orient, tea has been considered central to good health for nearly 5,000 years. Many Chinese people drink tea because they think it will prevent illnesses and also use it as an ingredient in medicines. Modern scientific research has begun to substantiate these age-old beliefs and traditions. Recent epidemiological studies suggest an association between tea drinking and a reduced risk of stroke, coronary disease, and certain cancers. The flavonoids in tea are the dietary factors thought to be responsible for the protective effects. 1. Antioxidants: Reactive oxygen molecules such as peroxides and free radicals are products of normal body functions. These oxidants may gradually damage the body's membranes and genetic material, leading to aging and chronic diseases such as cancer and heart disease. Antioxidants work to neutralize these oxidants and prevent cell damage. Beta carotene, vitamin E, and vitamin C are recognized antioxidants. Scientists have recently identified other compounds in plants, called phytochemicals, which also function as antioxidants. These plant compounds have been found in fruits, vegetables, and all types of tea: black, green, and oolong. Two types of phytochemicals in tea are known as catechins and flavonols. 2. Tea and Cancer: In recent animal studies, green and black teas have been associated with a reduced risk of skin cancer and a reduced number of tumors in the stomach and intestines. Epidemiological studies also suggest that a lifetime consumption of black tea is associated with a reduced risk of some cancers. 3. Tea and Stroke: Some recent studies suggest that flavonoid consumption may reduce the risk of stroke. In one study of Dutch men, drinking more than four cups of tea per day was associated with at least a 69% reduced risk of stroke. 4. Tea and Heart Disease: Animal studies have suggested that tea 1ll~lY help lower blood pressure and blood cholesterol. In a recent study of elderly men, tea drinking was associated with a lower number of deaths from coronary heart disease. 5. Tea and Caffeine: Caffeine is a natural component of coffee, tea, and cocoa and is used in some soft drinks and medications. Caffeine is generally considered safe when consumed in moderation. On average, a serving of tea contains only 40 mg of caffeine, which is less than half the amount of caffeine in coffee; however, actual caffeine levels will vary by specific blends and strength of brew. 6. Tea and Fluoride: Tea is also a known source of fluoride, a mineral that strengthens tooth enamel. While green tea contains more fluoride than black, sipping as little as one cup a day of either type may be part of an effective anti-cavity strategy. Tea drinking may also reduce plaque formation and bacterial infections in the mouth. 7. Tea and Iron: Iron is involved in many cellular functions and is needed to transport oxygen to cells. Although sometimes there may be a relationship between tea drinking and reduced absorption of iron, research indicates that individuals consuming a typical Western diet are not likely to be at risk for iron deficiency anemia. Iron is found in many foods including red meat, dried fruits, and legumes and is added to foods such as breakfast cereals. Tea has no effect on iron absorption when consumed between meals, but may decrease the uptake of iron from plant foods when consumed with a meal. To offset tea's minor effect on iron absorption, foods rich in vitamin C, such as orange juice, strawberries, or tomatoes can be eaten in the same meal. Adding lemon to tea works as well. 8. Tea and Fluid Balance: For millions of people, drinking tea plays a significant role in maintaining fluid balance, which is crucial for normal body function. Water is a major component of all living matter requiring continual replenishment. Water keeps the body cool, transports nutrients, and cushions joints. Most adults need about two quarts of fluid daily which should come from beverages and some fruits and vegetables. Background Information A. History and Tradition Far more than just a beverage, tea has a rich and important history that goes back nearly 5,000 years. A tradition that can be credited with everything from opening trade from the East to the West, to being the impetus for freeing America's colonies. The discovery of tea was something of an accident. According to legend, the year was 2737 B.C., arid Chinese Emperor Shen Nung was boiling drinking water over an open fire, a regimen he followed because he believed those who drank boiled water were healthier. A few leaves from the burning branches of a Camellia sinensis plant fell into the pot of water. The emperor, known as the "Divine Healer", drank the mixture and from then on, declared it gave one "vigor of body, contentment of mind, and determination of purpose." And thus, the belief in tea's mysterious healing powers was established, and tea became popularly known, as it is today, as a healthy, soothing beverage for all occasions. The first documented reference to tea came in 350 A.D. when Chinese scholar Kuo P'o wrote about "k'ut'u", a medicinal beverage "made from the leaves by boiling". By the fifth century A.D., tea became a major bartering tool for China, along with vinegar, rice, noodles, cabbage, fruits, and dried meats. It also became a popular social custom for China's elite, with the imperial house and Buddhist priests enjoying royal blends and coveting a special "white" tea, considered the rarest and most delicate of teas. The original site of tea cultivation has been debated for years, but it is generally agreed that the first tea garden was in the monsoon region of southeast Asia, then unclaimed by any nation, and now lying in an area that includes both China and India. By the 8th Century, commercial cultivation of tea had spread throughout the Chinese provinces and, thereafter, into Japan. As in China, tea was first the exclusive domain of Japan's nobility and holy men. During the Tang Dynasty (A.D. 620-907) its popularity spread to the common folk. But it was nearly 1,000 years more before the pleasures of tea were introduced to the Western world. In the early 17th Century, Dutch traders brought tea from China and Japan to Europe. By the mid-1600's, tea had been introduced to Britain, France, Germany, Holland, Scandinavia, Russia, and America. Tea's popularity has been credited as playing a major role in opening the Orient to Occidental commerce. While the Dutch held a near monopoly on trading for some time, it wasn't long before Britain muscled its way into the importation of what would become that nation's most popular beverage of ALL time. After much bloodshed and some compromises, the British East India Trading Company wrested control of much of the tea trade from the Dutch and began importing enough tea that Britain's public had access to the delicious new drink. Before that, tea was limited to the upper class and consumed at only the most elite gatherings, costing six to ten British pounds per pound of tea. In 1657, Thomas Garway, an English proprietor, got the bright idea of offering tea to the public, and the beverage quickly became the drink of choice, far outpacing wines and liquors. Taverns became deserted in favor of "coffee houses" (which were so named because the public sale of coffee pre-dated the sale of tea by a few years). Unfortunately for those in power, Britain was losing all the taxes that accompanied liquor sales. But the government quickly remedied that situation by imposing a tea tax. The coffee houses wielded so much power that a threatened King Charles II shut them down in 1675, calling the selling of tea a virtual act of sedition. A month later, the king had to recant his edict when the tea, coffee and chocolate dealers rose up in protest. Of course, the fact that the king's wife, Queen Catherine of Braganza, was a tea drinker didn't help his cause, as she set an example for all of Britain's subjects to indulge in the new fashionable drink. Across the Atlantic, the tea tax was causing another sort of commotion in the American colonies. While many other British taxes on goods bound for America had been repealed, the three pence per pound of tea remained intact to save the financially mismanaged British East India Company. Over a five-year period (1768-72), the colonies paid duty on nearly 2 million pounds of tea. Inflamed by the tax and other restrictions on the shipping and receiving of tea in America, the Sons of Liberty attempted to block the consignees from accepting the taxed tea. In Philadelphia and New York, tea ships were turned back before entering the harbor. In Charleston, the tea was unloaded but kept under bond in a damp warehouse. The Boston Sons of Liberty were determined to make more of a statement. On December 16, 1773, they let two ships sail into harbor. Samuel Adams, Paul Revere, and others, met in the Old South Meeting House to plot their strategy. After sending a message to the governor to turn back the tea, and having the message ignored, the mob descended on the waterfront. Disguised as Native American Indians, they emptied 342 large chests of precious tea into the harbor.' The Boston Tea Party, as it became known, caused the British Parliament to pass a series of laws that Americans referred to as the "Intolerable Acts", limiting the political and geographic freedom of the colonists. These unjust acts were the direct cause for the convening of the First Continental Congress, which ultimately led to the Revolutionary War. So, in a sense, Americans can thank tea for providing a cause to fight for independence. Of course, Americans have continued to embrace tea ever since, adding their own distinctive traditions, like iced tea and the tea bag. Iced tea was created at the 1904 Louisiana Purchase Exposition in St. Louis, Missouri. The temperature was soaring and the staff in the Far East Tea House couldn't get any fairgoers to even look their way, let alone sample their tea. So they poured the hot tea over ice cubes and the drink quickly became the exposition's most popular beverage. At about the same time, an enterprising New York tea merchant, Thomas Sullivan, began sending out samples of tea in small silk bags to win customers who thought tea in tins was inconvenient. Before long, Sullivan was swamped with orders for the easy, pre-measured tea sacks, and thus, the tea bag was born. Today, iced tea accounts for 75-80% of America's tea consumption. Of the more than 200 million pounds of tea packaged for consumption in the United States, more than 65% comes in tea bags. Tea is now grown and processed throughout the world, with the major tea growing regions being in mountainous terrain where milder climates and rich soil can be found, as in Argentina, Brazil, China, India, Indonesia, Kenya, Malawi, and Sri Lanka. And with consumers today turning to all natural, relaxing and refreshing drinks, tea is one of the most compatible contemporary beverages for today's active and healthy lifestyle. Research is being conducted into the possible health benefits of this increasingly popular thirst-quencher, and each day new scientific evidence emerges, lending credibility to tea's already positive health image. With a history dating nearly 5,000 years, and with more than 3,000 variations, the most widely consumed beverage in the world has firmly established itself as a beverage of historic and cultural importance, with unbeatable flavors and blends and all-around appeal as the perfect beverage for today's health conscious lifestyles. B. Types of Tea All told, there are more than 3,000 varieties of tea. Like wines, these take their names from the districts where they are grown. 1. Black Teas: Fully "fermented"- Withered, rolled, fully oxidized and dried. a. Assam: Grown in the northeast Assam region of India. Bright color with Full-bodied malt taste. b. English Breakfast: Traditionally a blend of China Keemuns. Today the blend has evolved to include Ceylon and India teas to produce a full-bodied brew. c. Darjeeling: Known as the "champagne of tea". Grown in the foothills of the Himalayas, with a subtle flowery bouquet and a delicate muscatel flavor. d. Ceylon Breakfast: A blend of fine teas grown on the hillsides of Sri Lanka producing a rich golden liquor with superb flavor. e. Keemun: A fine black tea from China. It has a dark amber color and unique "winey" liquor. f. Orange Pekoe: A term denoting a large leaf tea which is often confused for an orange-flavored blend. g. Lapsang Souchong: A large leaf China black tea with a distinctive smoky flavor, resulting from its unique drying process. h. Irish Breakfast: A blend of black teas from Assam, Ceylon, and East Africa. To produce a robust and full-bodied tea. i. Russian Caravan: A blend of China black teas. 2. Flavored Teas a. Earl Grey: A blend of fine black teas flavored with oil of bergamot. 3. Oolong Teas: Partially "fermented" Withered, rolled, partially oxidized and dried. a. Black Dragon: A delicate fruity tea from the Amoy, Foochow & Canton provinces of China & Taiwan. b. China Oolong: Select large leaf teas from China. c. Formosa Oolong: Teas from Taiwan. Known for their"peach" flavor and aroma. 4. Green Teas: "Unfermented" - steamed, rolled and dried. a. Gunpowder: Found in China, Taiwan, and India this tea has a clear yellow-green color and a slightly bittersweet taste. Easily recognized by its round pellet shape. b. Hyson: A pan-fired green tea, with a fragrant, bitter taste. c. Jasmine: A blend of China green teas blended with white Jasmine flowers producing a light, subtle liquor with a mild sweet flavor. d. Sencha: A green tea grown in Japan. Probably the most common of Japan's green tea exports. 5. White Teas: Very rare teas produced exclusively ill China, they are made from only the tip of the tea plant. 6. Silver Tip: Plucked from only the tip of the tea plant. Indigenous to Sri Lanka. C. Grades of Tea As a part of their processing, tea leaves go through sieves, with graduated mesh, to sort them for commercial sale. These sieves divide them into three grades: leaf, broken, and fine. Leaf grades are made up of the larger leaves left after the broken grades have been sifted out. In brewing, flavor and color come out of leaf grades more slowly than out of broken and fine grades. The primary leaf grades are known as Orange Pekoe (pronounced peck-o), Pekoe and Pekoe Souchong. In orthodox manufacture, broken grades, which are made up of smaller and broken leaves, represent roughly 80% of the total crop. These make a darker, stronger tea. The broken grades are divided into Broken Orange Pekoe, Broken Pekoe, Broken Pekoe Souchong, Broken Orange Pekoe Fannings, and Fines. (sometimes called Dust). Americans frequently believe they are getting a certain quality of tea when they buy Orange Pekoe. In actuality, the term has its origins in China where pekoe means "white hairs", a look attributed to the presence of white tea buds amid the tea leaves. The derivation of "Orange" in Orange Pekoe is much less definitive. Its origins are traceable to the color of the rolled leaves during processing, the use of orange blossoms to scent tea, or to the early Dutch traders desire to link these teas to nobility (the House of Orange). Today, Orange Pekoe simply denotes a size of the tea leaf. Orange Pekoe has nothing to do with the flavor or quality of tea. The Pekoe, Souchong, Broken Orange Fannings and Fines (Dust) designations are similarly used to indicate size of the black tea leaf. A brief description of the primary grades follows: 1. Orange Pekoe: Long, thin, wiry leaves which sometimes contain the white or yellow tip of the flower bud. The liquors are generally pale in color. 2. Pekoe: The leaves of this grade are shorter and not so wiry as Orange Pekoe and the liquors generally have more color. 3. Souchong: A bold and round leaf, with pale liquors. 4. Broken Orange Pekoe (BOP): Smaller than the leaf grades. The liquors have good color and strength in the cup and are the mainstay of a blend. 5. Broken Pekoe (BP): Slightly larger than Broken Orange Pekoe with rather less color in the cup; useful as a filler in a blend. 6. Broken Pekoe Souchong: A little larger or bolder than broken pekoe and in consequence lighter in the cup. It is also used as a filler. 7. Broken Orange Pekoe Fanning (BOPF): Much smaller than Broken Orange Pekoe and its main virtues are quick brewing with good color in the cup. 8. Fines (Dust): This is the name for the smallest grade produced. Very useful for a quick brewing, strong cup of tea. |
