Eulalee Thompson

The Chinese gave the world its tea-drinking culture. An ancient Chinese proverb says, 'Better to be deprived of food for three days, than teafor one.'

Coming from a tea-drinking family myself, I always have a cache of the brew in my cupboard. I find that the ritual of preparing tea is calming and when I have to engage in a potentially edgy chat, I do it over tea (the other party is hardly likely to fly into a tantrum over the tea table).

Since there are now so many studies coming out on the health benefits of tea drinking, it's comforting to know that one of my favourite pastimes is also healthy.

But before talking about the health benefits of tea, let's define the 'tea' which is being subjected to research. It is not, as some may people think, 'coffee tea', 'chocolate tea' and so on, but one of the four basic types of teas - black tea, red (oolong) tea, green tea or white tea. Black, green and red teas derive their leaves from Camellia sinensis, a warm-weather evergreen tree.

The colour differentiation in the tea is a result of processing. Green tea is the least processed and the more processing which tea leaves undergo, the darker they become.

The tea experts will even say that 'herbal teas' are not true teas but 'tisane' as most of them are an infusion of flowers, roots, herbs and spices. 'Herbal teas', with much less polyphenols than true teas, would have different health-promoting properties than true teas.

A healthy brew

Widespread and ongoing tea research indicates that tea's health benefits lie in its antioxidant punch. Brew your tea for at least three to five minutes, enjoy the aroma and the benefits of polyphenols - the antioxidants found in tea.

Scientists say that antioxidants, natural compounds found in foods, may protect the body against tissue damage from free radicals, which may lead to conditions such as cancer and heart disease. Tea is also a natural source of the amino acid, theamine, among other important nutrients, and contains almost no carbohydrates, proteins and fats.

Green and black teas

My favourite teas are the light, refreshing green tea and the more robust, flavourful black tea. Happily, most tea research is carried out on green tea, with black tea coming up the rear.

Green tea is special because it is rich in catechin polyphenols, especially epigallocatechin gallate (EGCg) - a powerful antioxidant which may have cancer cell growth inhibiting factor and it is said that it does not destroy healthy tissue in the process. Green tea, based on numerous studies, may also be helpful in burning calories, promoting immune system function and in action against infection, high cholesterol levels, rheumatoid arthritis and cardiovascular disease.

The fermentation process for black tea converts EGCg into other compounds, but studies show that it may reduce the risk for stroke and coronary heart disease, among other health-promoting factors.

So it won't harm you to add a cup or two of tea each day to your diet.

eulalee.thompson@gleanerjm.com.

Brewing a perfect pot

1.Fresh cold water is crucial for best results. Fill up your kettle.

2.While the water is heating, fill your teapot with hot tap water to preheat it. This prevents cracking that can occur when boiling water is placed in a room-temperature pot, and it helps the brewed tea maintain the proper temperature.

3.Discard the water once the pot is warm.

4.Measure your tea placing about one teaspoon of tea leaves per cup into the pot or into an infuser placed in the pot. (The amount depends on the type of tea and personal preference.) You can also use one tea bag per 1-2 cups, depending on the size of the bag and personal preference.

5.As soon as the water comes to a boil, remove it from the heat. Overheating the water reduces its oxygen content and causes the tea to taste flat. Immediately pour the water into the pot, cover, and let stand. If using green or white tea, allow the water to cool slightly before pouring on to the leaves (ideal temperature 158-203F).

6.How long to steep depends on how strong you like your tea and the type of tea you're using. Do not judge by colour because some teas brew light while others brew dark. Small leaves brew more quickly and are usually ready in two to three minutes; medium leaves in three to five minutes; large leaves in six. Most teas will taste bitter if you steep longer than six minutes.

7.You may add lemon and/or sugar. Cream interferes with the taste of tea, if you must, add milk instead.

8.Keep your tea hot by using a tea cosy on your teapot.

Source: The Tea Table - www.theteatable.com