Tea time for your health

For many years tea has been associated with positive health benefits. There are many varieties of tea. All tea comes from the Camellia sinensis plant, the fresh leaves of the tea plant are processed and the their level of contact with oxygen determine the type of tea. When oxidation takes place, tea leaves undergo natural chemical reaction that results in distinctive characteristics, color and taste.

Green tea is not oxidized, and the leaves are steamed, rolled and dried, very little processing. On the other hand, black tea is allowed to oxidize and is fully fermented during this processing. Oolong tea fails somewhere between green and black teas, in that the leaves are only partially oxidized. White tea is picked and harvested before the leaves open fully, and the buds are still covered by white hair.

Herbal teas do not come from the Camellia sinensis, but are an infusion of leaves, roots, bark, seeds or flowers of other plants. Like wines, tea takes its name from the district in which it grows. There are many kinds of black tea, green tea, and white tea.

Tips For Brewing Tea

* Use one tea bag, or 2 to 4 grams of tea per cup. Fill a kettle with cold water and bring to a boil. Turn off kettle or remove from heat, and allow it to stand for up to 3 minutes. Pour the heated water over the tea bag or tea, and allow it to steep for up to 3 minutes. If using a tea bag, remove the bag. Allow the tea to coot for three more minutes.

* It is very important that the tea is never allowed to over infuse. That will produce distasteful tea. If you want stronger tea, add more leaves or bags, rather than infusing longer than recommended,

* Try to use loose-leaf tea whenever possible. The tea leaves in tea bags are usually broken, dusty bits of lesser quality tea leaves.

* It is best to boil fresh tap or bottled water (not distilled water) and avoid reusing water that has already been heated or boiled. This is flat water, which has been depleted of its oxygen and is not good for brewing a good cup of tea.

* A tea strainer or infuser basket is better for infusing loose-leaf tea [rather than a tea ball or clamping spoon) so that the leaves have plenty of room to expand and fully infuse

* If you are serious, buy a beverage thermometer to make sure you are brewing your tea at the appropriate temperature. Using water that is too cool, or too hot, can ruin a good cup of tea. Black teas brew best with water at the boiling point and green teas should use water at 160-180 degrees. Oolongs vary, so follow the directions.

* For advanced tea enthusiasts, try using a small gram scale to weigh your loose tea because some teas have small or broken leaves and some large or whole. Weighing is the only way to know how much to use, about 2.5 to 3 grams of leaves per 5 to 6 ounces of water.

* For iced tea, brew double-strength, then pour over ice. Any tea will work, so try any variety, or mix them.

Rooibos: Rooibos tea is a herbal tea from South Africa that is as full-bodied as black tea. Rooibos tea is a naturally soothing drink and is sweet in taste. Rooibos tea has been known to aid in some health problems such as insomnia, irritability, headaches, nervous tension and hypertension. It is also believed to help slow the aging process and boost the immune system.

[ILLUSTRATION OMITTED]

Earl Grey: Produced in Sri Lanka, China and India, Earl Grey is scented with bergamot oil, which gives it an orange-citrus flavor.

[ILLUSTRATION OMITTED]

Peppermint: Peppermint tea is an astringent, pleasantly sharp herb tea with more menthol than spearmint. It is widely used as a digestive aid.

[ILLUSTRATION OMITTED]

Chamomile: Chamomile tea is an herbal tea with apple-like aroma and is believed to have a calming effect on the body, making it a good bedtime drink.

[ILLUSTRATION OMITTED]

White Tea: White tea is picked before the buds open and has little caffeine. Steep this delicate tea in water that's slightly cooler than boiling. It has considerably less caffeine than the other varieties and contains more active cancer-fighting antioxidants than green tea.

[ILLUSTRATION OMITTED]

Oolong Tea: Oolong teas (between black and green teas) are smooth and fruity. The flavor complements savory foods and may help burn calories.

[ILLUSTRATION OMITTED]

Green Tea: Green tea is not oxidized. Some green teas are Jasmine, Gunpowder, Bancha and Secha. Most green teas have a distinctive grassy taste. It boosts your metabolism and helps to burn more calories.

[ILLUSTRATION OMITTED]

Black Tea: Black tea has been fully fermented during processing. Varieties include Darjeeling, Ceylon, Earl Grey, Yunaan, Assam, etc. Black tea is the most popular, and is believed to prevent plaque from forming on your teeth.

[ILLUSTRATION OMITTED]

COPYRIGHT 2006 Johnson Publishing Co.
COPYRIGHT 2008 Gale, Cengage Learning