Chinese Tea

Tea and Health
It is known that the first uses of Chinese tea were for medicinal purposes about 2700 B.C. In those early days there was no scientific data to 'prove' the health benefits, it was more a case of after effects being noticed. Knowledge, techniques and standards have advanced significantly since those 'early adopters'.

Much research and numerical studies have been carried out into the health benefits of drinking Chinese tea and there have been many significant findings. Some of these studies have shown that good health benefits come from drinking only three to five cups of tea a day. This should not prove difficult since there are so many different types of tea available, and the fact that Chinese tea is still one of the cheapest drinks around except for tap water.

There are three key elements which occur naturally in Chinese tea and to which the major health benefits are attributed: nutrients, antioxidants and caffeine. Since it undergoes the least amount of processing which alters the natural components, green tea generally has the highest content of all these nutrients and antioxidants and so is thought to give the most health benefits. Oolong and black teas do, however, have supporting studies for their own distinct health benefits claims which are now being made known.

Nutrients
Chinese tea contains essential vitamins and minerals. For example, vitamin B complex which helps carbohydrate and fat metabolism, and helps moisturise the skin. It is also a source of natural fluoride which helps in preventing cavities in teeth. Also vitamin C which prevents colds and flu.

Antioxidants
The greatest health benefits in Chinese tea are attributed to the natural antioxidants it contains. Antioxidants are substances capable of neutralising harmful cell by-products called free radicals. Free radicals, formed when oxygen is metabolised or burned by the body, travel through the cell causing damage; this is believed to contribute to various health problems.
Specifically, some of the antioxidants in tea are carotenoids, which enhance the immune system, flavonoids (polyphenols), which lower blood cholesterol and strengthen blood vessel walls, and vitamin E which can reduce the signs of ageing.

Caffeine
Caffeine is a mild stimulant which occurs naturally in tea, coffee, cacao, from which cocoa and chocolate are made, and kola nuts used to flavour cola drinks. It has an impact on mental functions, by stimulating the central nervous system, and physical functions by improving physical performance. It is also a diuretic though it is not dehydrating in small amounts.
The amount of caffeine in Chinese tea varies according to the amount of fermentation the tea undergoes in its processing. Typical values can range from 20mg for a 250ml cup of green tea to 50mg for red tea. By contrast, a similar sized cup of coffee has 130mg, a 170g bar of chocolate 25mg, and a 250ml glass of cola drink about 25mg.

If you prefer to drink your tea with less caffeine, reducing it is easy. Simply pour hot water on the tea and let stand for 30-45 seconds. Do not allow the tea to stand for too long as this will reduce beneficial nutrients as well. After this pour off the liquid and brew the tea in your usual way.



Tea Garden