As a nation of tea drinkers we need few excuses to drink more tea, however – some of us could do with swapping one of our daily milky black teas with a healthier version once in a while.
All tea comes from the same plant – however, the way it is processed offers many the different flavours and properties. Teas with the least amount of oxidisation – such as white tea – contains a much higher concentration of antioxidants than black tea, which goes through a much longer oxidisation process.
Black tea does have some great health properties – for example the fluoride content is good for the bones and teeth, however in general terms the less oxidised the tea, the more it can aid your body through times of ill health and possibly even prevent future illness from occurring.
Alertness
Black tea in particular contains a good amount of caffeine – but not as much as coffee so it is a lot gentler on the stomach and doesn’t cause the same problems and side effects that caffeine can. Having a tea with caffeine content in the morning can be a great boost to your day as it blocks adenosine production helping you to feel more alert, injects adrenaline into your system for a quick boost and manipulates the production of feel good hormone, dopamine. Try not to consume too much high caffeine tea or drink it in the afternoon as caffeine can take six hours for the effects to wear off.
Future Health
All teas contain high numbers of antioxidants, however the less processing it has been from the more the tea will contain. White tea contains the same antioxidants as green tea but in a much higher concentration. Studies have shown that antioxidants might assist cardiovascular health, lowering cholesterol and aiding weight loss. A cup of white tea every day could make a big difference to your future health.
Mental Health
Whilst research is still in progress, many scientists have made a connection between the consumption of green tea and the reduced risk of Alzheimer’s and Parkinson’s disease. Alzheimer’s is caused by the build-up of toxic proteins called amyloid beta, the antioxidants in green tea help in three ways to prevent it from happening: stopping the formation of amyloid plaques, breaking down existing plaques and creating new neurons in the brains.
Cancer
Polyphenols in green tea – EGCG, EGC, ECG and EC – as well as theaflavins and thearubigins in black tea have high antioxidant activity and may protect cells from DNA damage. In various studies tea catechins have been noted to inhibit tumour cell invasiveness and polyphenols are thought to protect against damage caused by ultraviolet radiation. Green tea in particular is thought to protect against tumour production. A cup of green tea, served hot or cold, could help prevent cancer in the future, or aid any current cancer treatments.
Article by Robyn Edwards who currently writes for The Tea Makers, a London based gourmet tea specialist. The Tea Makers obtain all of their teas directly from the source and take the best care to preserve traditional cultivation and production techniques. Visit theteamakers.com to discover a world of fine loose tea in a variety of flavours, styles and types and speciality tea-ware.