The Institute for Vibrant Living - You're source for a vibrant life

Toast your Health with a Cup of Tea!

 Loading ...

• Share/Save

Although coffee is the preferred drink among many in our fast-paced world, tea is becoming more popular for its numerous health benefits and lower caffeine content.  According to the American Dietetic Association the caffeine content of tea is about half that of a cup of coffee and sometimes less depending on the color.

While all teas are derived from the warm-weather evergreen, Camellia Sinensis, there are differences in the ways that teas are harvested, processed and fermented.  These differences affect the health properties that the tea provides.  In spite of the processing method, all teas contain polyphenols. In fact, tea ranks as high as many fruits and vegetables in antioxidant potential.

White Tea

White tea is harvested first – the silvery-white leaf buds are hand picked during the first week of early spring.  Of all the teas, it receives the least amount of processing and is not fermented at all.  Because it is treated so delicately, it has a slightly sweet, silky taste and is more expensive than other teas.  One advantage to light handling is that white tea retains all of its disease-fighting antioxidants.  In fact, white tea contains more polyphenols than any other type of tea.  If that isn’t enough of a reason to try it, a 2004 study at Pace University found that white tea can boost the body’s immune system and is rich in fluoride, which helps prevent the growth of plaque -the primary cause of tooth decay!

Green Tea

This tea is harvested from the green leaves of the bush. After the leaves are plucked, they are laid out to dry for up to 24 hours.  In order to neutralize the enzymes and prevent oxidation, the leaves are then steamed or pan fried, rolled and allowed to dry again before being sorted and packaged.  Because this tea is not oxidized, it retains its green color and disease-fighting antioxidants.  One powerful antioxidant found in green tea is Epigallocatechin gallate (EGCG).  It is up to 100 times more beneficial than vitamin C and 25 times more beneficial than vitamin E at protecting cells from damage linked to cancer, heart disease and other serious illnesses!  Green tea is also said to reduce high blood pressure and lower blood sugars.

Oolong Tea

To make oolong tea, the leaves are plucked and tossed in baskets to bruise the edges, which causes partial oxidation. This gives the tea a rich amber hue and a slightly floral taste.  After tossing, the leaves get a final drying before being sorted and packaged.

The polyphenols found in oolong tea are said to reduce stress.  In fact, in a Japanese study conducted at the Osaka Institute for Healthcare Science, experimental mice which were ingested with oolong tea showed a 10 to 18% decrease in stress levels.  Oolong tea is also said to have properties that benefit eczema, tooth decay, diabetes and cancer!

Black Tea

Known as “red tea” in China, black tea is completely oxidized and offers the most potent flavors.  The leaves are plucked and laid out to wither for up to 24 hours and then rolled and cracked to expose the leaves to oxygen which gives them a deep, dark color. After a final drying, the tea is sorted and packaged.

Recent studies indicate that theaflavins and thearubigins contained in black tea not only contribute to its dark color and potent flavor, but also provide health benefits.  A study by the Netherlands National Institute of Public Health and the Environment found a link between regular consumption of black tea and a reduced risk of stroke, and another study in Saudi Arabia determined that black tea can reduce the risk of coronary heart disease by up to 50 percent.

Tea is considered by many to be “comfort in a cup,” but it is also a beverage which offers numerous health benefits.  Allow your tea to steep for at least 3 – 5 minutes to bring out the maximum in healthy properties, and enjoy!