As little children we were forbidden to drink tea. The potion was taboo for us little ones, lest it made us excitable, overactive and addicted to it. As a result, I neither developed the taste for it nor got into the habit of relishing it. However after discovering its multiple health benefits, I make sure I drink it daily.
Because tea is particularly appreciated during the holy month of Ramadan in Saudi Arabia, I find it appropriate to discuss some of tea’s good effects and different varieties.
A legend says that 5,000 years ago a Chinese emperor discovered tea’s magical effects by mere coincidence while drinking hot water outdoors. The gentle breeze blew a couple of leaves from a bush into his cup. He enjoyed the flavor of the infused leaves, which refreshed and energized him. That was how tea was born! Since then, it has become China’s favorite drink.
In many Asian and Middle Eastern societies, tea is enjoyed for its social aspect. The British introduced it to the West a couple of centuries ago. It has since spread around the globe and is appreciated for its special effects and medicinal properties.
Friends, family, and acquaintances enjoy sipping the brew to relax during reunions, at home, at work, and in tearooms, thus socializing in a congenial atmosphere. One of tea’s special characteristics is that it blends subtly with herbs (mint), spices (cardamom) and condiments (ginger). The beauty care industry has recently discovered its anti-aging and rejuvenating powers. It is added to shampoos, facial and body lotions and creams, and other beauty products.
All tea varieties come from one single evergreen plant, Camellia sinensis. The shrub grows in the hills of warm countries (China, India, Sri Lanka). The green leaves of the plant are dried, steamed, or fermented at different levels to produce the numerous varieties of tea we find in the market. The diversity in aroma, color and flavor comes from the extent of fermentation and process of drying. While black tea is left to ferment in the open-air, green tea is immediately steamed and dried to maintain its fresh green savory taste and antioxidants. Herbs, citrus rind, flowers, and spices add to its zest and antioxidants.
Plain, strong, or lightly-brewed tea has been also used for its medicinal, antibacterial, and anti-inflammatory properties to cool and refresh the body; quench thirst; give alertness; energize poor digestion; stop diarrhea; dispel flatulence; treat gastritis; eliminate excess body fluids; break fat; improve heart and cardiovascular health; regulate blood pressure; dilate arteries; disinfect cuts and skin breakouts; and soothe eye-puffiness, red eyes and sore throats.
Studies show catechin and polyphenols in tea have enough potency to counteract free radicals in order to reduce cancer risk as well as inflammation, which is the underlying cause of most chronic diseases. They lower cholesterol, heart disease, and stroke risk; help burn fat; improve immunity; control sugar levels; fight infections; enhance memory; delay dementia; decrease risk of Parkinson’s disease; speed the metabolism to fight obesity; and relieve rheumatoid arthritis symptoms. Fluoride in tea protects teeth from decay and helps build bones.
Here are some of the many varieties of tea and their effects on different parts of the body.
White tea is made from the tender green buds of the plant, which are lightly steamed or quickly dried. Because of the rapid process of drying, most of its polyphenols are protected from oxidation. More than any other tea, this type fights free radicals, infections, and tooth decay and deters the mutation of cells, thus reducing the risk of cancer. Of all the varieties of tea, this one contains the least caffeine except for bancha, which has none. Green tea undergoes a little more processing than the white, but still retains much of its polyphenols. It contains epigallocatechin gallate (EGCG), a potent antioxidant that prevents cholesterol buildup and inflammation and fights cancer causing free radicals. Green tea with mint is popular in Morocco and the Middle East, and now favored in the West for its powerful antioxidants. Japanese sancha green tea has a stronger flavor than the Chinese version.
Matcha green tea leaves are reduced to a fine green powder, brewed in hot water, and sipped along with the crushed leaves. This bitter infusion is much appreciated in the traditional Japanese Tea Ceremony. It is offered with a tiny sugar candy, which is left in the mouth to soften the bitterness of the strong tea during sipping. The superior quality of matcha is very effective in preventing cancer and heart disease as well as for rejuvenation.
Oolong tea’s aromatic flavor comes from semi-fermentation and smoking. The quantity of its polyphenols is in between green and black tea. Polyphenols in the tea promote calorie burning; decrease fat absorption into the blood; reduce blood glucose; and help skin problems.
Pu-erh tea, which originates in the Chinese Yunnan province, is fermented and aged. Sometimes, it comes in block form. It is known for its digestive and cholesterol lowering effects. It invigorates the spleen and stomach; decreases blood pressure and “bad” cholesterol; raises “good” cholesterol; and detoxifies free radicals. A study at Kunming Medical College in China showed that pu-erh tea reduced cholesterol (62 percent) almost as much as cholesterol lowering drugs (64 percent). Another study demonstrated the tea’s anti-aging properties and effectiveness on cancer cells. Because top quality pu-erh tea is aged for up to a hundred years, it acquires an intense flavor and is sold at high prices. However, quality should not be comprised for cost.
Black tea (Darjeeling, Ceylon), very popular in the Arab World, Turkey and Iran, is relished plain in its fermented state or flavored with mint, lemon grass, peppermint, lime leaves, rose petals, cardamom or cloves. To enhance the flavor, rinse the tea leaves, and then add hot water.
Bancha tea is made from the dried twigs of the tea plant. It contains the benefits of the other types of tea minus the caffeine. It is helpful for weight loss as it enhances the metabolism and reduces cravings and acid reflux. It serves well to replace soda drinks and shakes.
Traditional medicine in Hijaz (the western region of Saudi Arabia) has the following medicinal and antiseptic uses for tea: as an antiseptic wash for irritated and inflamed eyes; as a gargle with salt for sore throats; as a cure for diarrhea; for replenishing lost electrolytes; and for detoxification from pathogens.
By the way, open tea leaves are usually of better quality than those packed in tea bags. They are also healthier without the teabags.
A recent Iranian study conducted by Professor Reza Malekzadeh found that piping hot tea leads to esophageal cancer, which is also linked to tobacco and alcohol in the West. Steaming hot drinks damage the gullet lining, therefore tea or coffee should not be consumed at a temperature above 70 Celsius.
Avoid caffeine drinks including tea immediately after meals. Caffeine obstructs the uptake of protein, resulting in anemia. Due to its diuretic effect, tea should not be taken in excess as not to cause dehydration.
Whether you have a preference for the flavored, hot, cold, or iced drink, tea comes with medicinal and energy-stimulating benefits that add value to your nutrition. The future of your health lies in the tea leaves.
