Tea
is the most commonly consumed beverage in the world after water.
Whether it is black, green, or red tea, they all contain polyphenols
which give tea its antioxidant properties. Antioxidants help protect
our bodies from free radical damage. Indeed, tea ranks higher than many
fruits and vegetables in the oxygen radical absorbance capacity score
that measure antioxidant levels of foods.
The more
processing tea leaves undergo, the darker they turn. Green tea is the
least processed tea. The leaves are simply steamed quickly. Black and
red teas are partially dried, crushed and fermented. Regardless of the
processing method, all teas contain polyphenols. Numerous studies have
demonstrated the anti-cancer properties of polyphenols. Some
studies, indeed, have suggested that tea’s polyphenols may reduce the
risk of gastric, esophageal and skin cancers, if one consumes four to
six cups of tea daily. Other laboratory studies have shown that tea has
the capacity to lower stress hormone levels. According to a study
published in the journal Psychopharmacology drinking black
tea helps in recovering more quickly from lfe’s stresses. The study
showed that 50 minutes after a high-stress event, subjects who drank
four cups of black tea per day for a four week period experienced less
stress compared to people who did not drink tea at all. Learn how to make Green Tea .
Apart
from polyphenols, tea also contains other ingredients that are
beneficial to one’s health. These include amino acid unique to tea,
vitamins, minerals and methylxanthinen. These are components of the
sources of tea’s healthy properties. They are known to help fight
against mutagenic agents, delay ageing, fight high blood pressure,
fight against viral and bacterial infections, and improve the functions
of the digestive and excretory systems. Hence, by drinking four cups of
tea a day, you can reap the numerous curative and preventive benefits
of tea. There is no evidence that tea consumption is harmful to health.
However, some research suggests that tea can impair the body’s ability
to absorb iron from food, meaning that people at risk of anemia should
avoid drinking tea around meal time.
Tea is a
healthy beverage offering many benefits if you can skip adding milk and
sugar. German researchers have found that the relaxing effect of a few
cups of ordinary black tea on the arteries is almost completely wiped
out when milk is added to it. Healthy benefits of tea drinking are most
clearly seen in
East Asia, where one normally drinks
tea without milk. You must learn to brew your tea for at least three to
five minutes to bring out the beneficial polyphenols. Brewing brings
out the aroma of tea, especially if it is of the leafy
Darjeeling variety.
Some
researchers also suggest that the microwave oven may destroy some of
the antioxidants present in tea. Lower temperatures will draw
antioxidants out from tea leaves, while high temperatures will destroy
them. The temperature of boiling water is 212 degrees Fahrenheit or 100
degrees Celsius. Microwaves generate much higher temperature. Boiling
tea on the stove is also a bad idea. That makes high temperature last
too long. The best method is to just take a ceramic tea pot, put the
tea leaves in it, pour the boiling water on the leaves, cover the pot,
let it brew for three minutes, stir the contents, strain and pour it
into a cup.
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