Tag: tea

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Drinking tea provides many health benefits (Part 2/2)

For many people, tea is a cup of life. And some women chose their man with just a cup of tea.

As somebody has said, “Never trust a man who, when left alone in a room with a tea cozy, doesn’t try it on.” And a Japanese proverb says, “If a man has no tea in him, he is incapable of understanding truth and beauty.” There you go ladies, no need for a bottle of champagne.

But we have to go beyond truth and beauty and look for other benefits tea provides to the lovers – so to speak- of tea drinkers. Let us look at the content of caffeine first.

People get confused when they find out that coffee contains less caffeine than tea when measured in its dry form. But the caffeine content of a prepared cup of coffee is significantly higher than the caffeine content of a prepared cup of tea. An average serving of coffee contains the most caffeine, yet the same serving size of tea provides only half to one-third as much.

A cup of black coffee has 99 mg. of caffeine. A cup of green or black tea has 34 mg. of caffeine. Decaffeinated black tea has only 4 mg of caffeine. Adding milk to tea does not compromise its healthy benefits. Most of us can drink 10 to 12 cups of regular tea a day and stay within the 400 to 450 mg daily caffeine limit recommended by Health Canada.

Herbal tea is not considered a real tea as it is not made from Camellia sinensis which contains caffeine. So it is called herbal infusion. Herbal infusions are naturally caffeine free. If you want to avoid caffeine completely in your tea then drink herbal infusions like Chamomile, Peppermint and others.

There are some herbs which do have generally recognized benefits. For instance, rose hips contain vitamin C, chamomile helps many people relax and peppermint has a noticeable soothing effect on the stomach. Herbs can also cause problems. Chamomile, for example, can cause allergic reactions in people who are allergic to ragweed.

Black and green teas have comparable health benefits. In my last column, we briefly mentioned about vitamins, minerals and antioxidants in tea. An article titled, “A thought on the biological activities of black tea” (Crit Rev Food Sci Nutr. 2009 May), says black tea acts as an effective antioxidant because of its free radical-scavenging and metal-chelating ability. Some epidemiological studies support the protective role of black tea against cardiovascular diseases but some do not. The article says that although its role in cancers of the gastrointestinal tract, liver and prostate is confirmed, its effect against urinary tract cancer is uncertain.

What about health benefits of green tea? I looked at a couple of review articles. The articles highlight the chemistry of green tea, its antioxidant potential, its immune-potentiating properties and mode of action against various cancer cell lines that showed its potential as a chemo-preventive agent against colon, skin, lung, prostate and breast cancer.

Green tea contains more catechins than black tea or oolong tea. Catechins are strong antioxidants. In addition, its content of certain minerals and vitamins increases the antioxidant potential of this type of tea.

Chinese have used green tea for medicinal properties for centuries. Recent human studies suggest that green tea may contribute to a reduction in the risk of cardiovascular disease and some forms of cancer, as well as to the promotion of general health and combating some bacterial and viral illnesses.

Now we need something to improve our memory to remember everything we need to do to stay active and healthy. Brew a good cup of tea, sit near a fire place, start reading this article all over again and see what happens. Enjoy!

How can you brew a perfect cup of tea?

-Use a good quality loose leaf or bagged tea

-Tea must be stored in an air-tight container at room temperature

-Always use fresh boiling water

-In order to draw the best flavour out of the tea the water must contain oxygen, this is reduced if the water is boiled more than once

-Measure the tea carefully

-Use one tea bag or one rounded teaspoon of loose tea for each cup to be served

-Allow the tea to brew for the recommended time (generally three to five minutes) before pouring

(For more information visit Tea Council of Canada (www.tea.ca) and the British Tea Council)

Start reading the preview of my book A Doctor's Journey for free on Amazon. Available on Kindle for $2.99!

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For me anytime is tea time (part 1)

Irrespective of their cultures and nationalities, people all over the world drink tea. It is as universal a drink as water. Each year, Canadians drink more than 7 billion cups of tea. That includes a few cups of tea I drink each day.

Legend has it that tea was first discovered in 2737 B.C. by Chinese Emperor Shen Nung, when a tea leaf accidentally fell into the bowl of hot water he was drinking. Unfortunately, I wasn’t there to witness this historical event. But that is what legends are all about – a nonhistorical or unverifiable story handed down by tradition from earlier times and popularly accepted as historical.

Tea is an all-natural beverage, containing no additives, no artificial flavors or colors. Tea is a drink made by infusing leaves of the tea plant in hot water. Tea comes from the plant Camellia sinensis, a warm-weather evergreen. If taken without milk or sugar, tea has no calories. It is a good way to increase fluid intake, with some taste and style.

It has vitamins, minerals and antioxidants. Research indicates that naturally-occurring flavonoids found in tea have very effective antioxidant properties. Drinking tea is a natural and pleasant way to increase dietary exposure to antioxidants. Antioxidant-rich foods may play a role in reducing the risk of certain cancers, heart disease and stroke.

We hear about antioxidants all the time. Why do we need antioxidants?

Our body has naturally occurring but cell-damaging free radical molecules. Damage by free radicals over time is believed to contribute to the development of many chronic diseases including cancer and cardiovascular disease. Antioxidants are compounds that neutralize these cell-damaging free radical molecules.

Tea is grown around the world in estates or tea gardens, resulting in flavourful variations. Like wines, many teas take their names from the district in which they are grown, and each district is known for producing teas with unique flavour and character.

While there are more than 1500 varieties of tea available worldwide, all teas can be divided into four basic types: black, green, oolong and white tea.

The way the fresh tea leaves are processed and their level of contact with oxygen (oxidation) determine the types of tea. During oxidation, the tea leaves experience natural chemical reactions that result in distinctive taste and colour characteristics.

Herbal teas do not come from Camellia sinensis, but are an infusion of leaves, roots, bark, seeds or flowers of other plants.

Black Tea is the most commonly used in North American tea bags. Black tea is made from fully oxidized leaves, which produce a hearty deep rich flavour in a coloured amber brew. A few examples of black teas are: Ceylon, Darjeeling, Earl Grey and English Breakfast.  For teas that require oxidation, the leaves are left on their own in a climate-controlled room where they turn progressively darker.

Green Tea is most popular in Asia. Green tea is not oxidized. It is immediately steamed or heated to prevent oxidation and then rolled and dried. It has a delicate taste, light green colour and is very refreshing. Varieties of green tea include: Jasmine, Spider Leg, Mattcha, and Tencha.

 Oolong Tea combines the taste and colour qualities of black and green teas. It is a very popular tea in China. The name oolong literally translates as “Black Dragon”. Oolong tea leaves are partly oxidized and extremely flavourful and highly aromatic. Oolong teas are consumed without milk and sugar. Varieties of oolong tea include: Formosa Oolong and Black Dragon.

White Tea has mild flavour and natural sweetness. It is made entirely from leaf buds that are covered with whitish hairs. The new buds are plucked before they open, withered and then dried slowly at low temperatures. Unlike other tea processing methods, the leaf buds are not rolled and slightly oxidized

In my next article, we will discuss health benefits of tea. Until then, brew your tea well, put your feet up, smile and enjoy.

Start reading the preview of my book A Doctor's Journey for free on Amazon. Available on Kindle for $2.99!

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Tea

“Tea, tea, for you and me
me and you
lets have a brew
ooh ooh ooh.”


Each year, Canadians drink more than 7 billion cups of tea. A survey shows that nine out 10 Canadians drink some type of tea.

Tea is an all-natural beverage, containing no additives, no artificial flavors or colors.

If taken without milk or sugar, tea has no calories. It is a good way to increase fluid intake – with some taste and style.

It has vitamins, minerals and antioxidants. Antioxidants rich foods may help in reducing the risk of cancers, heart disease and stroke.

Black and green teas have comparable health benefits. Adding milk to tea does not compromise its healthy benefits.

Green or regular black teas contain about one-third the caffeine found in coffee, Most of us can drink 10 to 12 cups of regular tea a day and stay within the 400 to 450 mg daily caffeine limit recommended by Health Canada.

A cup of black coffee has 99 mg of caffeine. A cup of green or black tea has 34 mg of caffeine. Decaffeinated black tea has only 4 mg of caffeine.

Legend has it that tea was first discovered in 2737 B.C. by Chinese Emperor Shen Nung, when a tea leaf accidentally fell into the bowl of hot water he was drinking.

In 1644, the East India Company, an importer chartered by Britain’s Elizabeth I, had its first tea dealings with Chinese merchants. Sailors brought back the packets of tea as presents, leading to its introduction into London’s coffee houses.

Now tea is consumed all over the world and amongst different cultures and nationalities.

Tea Council of Canada (www.tea.ca) and the British Tea Council can provide you with wealth of information on the subject of tea. Some time ago, the Globe and Mail had also published several articles on tea. Following information is taken from these sources.

How can you brew a perfect cup of tea?

-Use a good quality loose leaf or bagged tea
-Tea must be stored in an air-tight container at room temperature
-Always use fresh boiling water
-In order to draw the best flavor out of the tea the water must contain oxygen, this is reduced if the water is boiled more than once
-Measure the tea carefully
-Use one tea bag or one rounded teaspoon of loose tea for each cup to be served
-Allow the tea to brew for the recommended time (generally three to five minutes) before pouring

The three main categories of tea are green, black, and oolong. All three kinds are made from the same plant species. The major differences between them are a result of the different processing methods they undergo. Black teas undergo several hours of oxidation in their preparation for market; oolongs receive less oxidation, and green teas are not oxidized at all. More than 3,000 varieties of tea come from the three major types of tea.

What about herbal teas?

Hundreds of different herbs have been used in beverages. These are sometimes called herbal teas. Tea professionals and connoisseurs usually prefer to restrict the name ‘tea’ to real tea, so you may see the following terms used as well:

-‘Herbal infusion’, which simply means a drink made by steeping an
herb in hot water. (Tea itself is an infusion of tea leaves.)
-‘Tisane’ [pronounced tee-ZAHN], which in French means any herbal
drink.
Some common herbs that are used as tisanes are peppermint, chamomile, rose hips, lemon verbena, and fennel.

Some exaggerated claims have been made for the medicinal properties of herbal infusions. Even so, some herbs do have generally recognized benefits. For instance, rose hips contain vitamin C; chamomile helps many people relax; and peppermint has a noticeable soothing effect on the stomach. Herbs can also cause problems. Chamomile, for example, can cause allergic reactions in people who are allergic to ragweed.

For many people, tea is a cup of life. As somebody has said, “Never trust a man who, when left alone in a room with a tea cozy, doesn’t try it on.” And a Japanese proverb says, “If a man has no tea in him, he is incapable of understanding truth and beauty”

I presume, some women know how to choose their men, with just a cup of tea!

Start reading the preview of my book A Doctor's Journey for free on Amazon. Available on Kindle for $2.99!