By Andrea Platzman, M.S., R.D.
Steeped in tradition, this ancient beverage brews many health benefits.
Tea originated more than four and a half thousand years ago. According to Chinese mythology, in 2737 B.C.E., Emperor Shen Nung was sitting beneath a wild tree drinking boiled water. A leaf from the tree dropped into his cup and Shen Nung decided to try the brew. It took an additional 4,000 years, however, before the brewing method that we use today was developed. During the Ming Dynasty (1368 C.E. – 1644 C.E.), the Chinese began steeping tea leaves in boiled water. With a few adaptations, the traditional lidded Chinese wine ewer became a perfect teapot.
All tea comes from the Camellia sinensis plant. “How the fresh leaves of the tea plant are processed and their level of contact with oxygen determine the resulting types of tea,” explains Joseph Simrany, president of New York’s Tea Association of the U.S.A., Inc. Green tea is picked directly from the plant and is not oxidized at all, while black tea is oxidized for two to four hours. Oolong tea falls somewhere between green and black teas, in that the leaves are only partially oxidized.
The Roots of Prevention
Teas – green, black, or oolong – contain powerful antioxidants called polyphenols, which many researchers believe protect against cancer, heart disease, and stroke.
According to John Weisburger’s essay Tea and Health: The Underlying Mechanisms, published by the Society for Experimental Biology and Medicine, tea and tea flavonoids may operate through a variety of mechanisms.
Tea flavonoids may play a role in reducing the risk of cardiovascular disease by decreasing fat oxidation. Flavonoids may also reduce the risk of certain cancers by inhibiting the oxidative changes in DNA brought upon by some carcinogens. Tea has also been shown to inhibit the rate of cell division, thus decreasing the growth of abnormal cells. Tea selectively modifies intestinal bacterial flora that may provide beneficial actions.
Tea and Heart Health
In a study published in the American Society for Nutritional Sciences, researchers found that five servings of black tea per day reduced LDL (bad) cholesterol by 11.1 percent and total cholesterol by 6.5 percent in patients with high-cholesterol. This study was the first of its kind to examine the effect of black tea on blood cholesterol while all other components of the diet were kept constant.
Another study published in the Lancet journal surveyed 805 men between the ages of 65 and 84 in the Netherlands over a period of five years. This study demonstrated a 68 percent reduction in cardiovascular risk in individuals who consumed more than 29 milligrams of flavonoids per day. Black tea was the major source of dietary flavonoids, followed by onions and apples.
Yet another study, conducted by Dr. Howard Sesso and his colleagues at Boston’s Brigham and Women’s Hospital and Harvard Medical School and published in the American Journal of Epidemiology, examined 340 men and women who had suffered heart attacks. The study found that those who drank a cup or more of black tea daily had a 44 percent reduction in heart attack risk compared to non-tea drinkers.
New evidence suggests that tea flavonoids inhibit platelet activity. Platelet aggregation contributes to the development and progress of atherosclerosis, which can result in a heart attack or stroke. A recent meta-analysis published in the American Journal of Epidemiology discovered that the incidence rate of a heart attack decreased by approximately 11 percent with the consumption of three cups of tea per day. The cardiovascular benefits of tea are very promising.
Tea and Cancer Reduction
Preliminary research suggests that the antioxidants in tea might also reduce one’s risk for cancer. Leading scientists are actively studying this possibility. Some clinical trials and promising research is underway, but more evidence is needed before any definitive conclusions are made.
At the Third International Scientific Symposium on Tea and Human Health, researchers presented the results of a study examining the relationship between tea consumption and oxidative DNA damage among smokers. Oxidative DNA damage has been implicated as a contributor to cancer development as well as cardiovascular disease. One study compared 143 heavy smokers who consumed four 8-ounce servings per day of decaffeinated green tea, decaffeinated black tea, or water for four months. The results showed that the levels of 8-OhdG, an indicator of oxidative DNA damage, in patients who drank green tea dropped by 31 percent after four months. Researchers believe that the process of decaffeination affects black tea much more than green tea, thus reducing or removing the flavonoids from black tea.
“Four to five cups of tea have been used as a reasonable dietary intake,” explains Jeffrey Blumberg, Ph.D., Director of the Center of Aging at Tufts University. “But, you can’t extrapolate a recommendation for everyone from a couple of studies. So, if you aren’t a tea drinker, then try it; if you are a tea drinker, then drink more.” Since tea is the second most consumed beverage in the world, tea’s potential health benefits could have important implications on human health and disease prevention.
A Rainbow of Color
White Tea
This rare tea, known as Yinzhen (silver needles), is also produced from the Camellia sinensis plant. “It is picked for a few short days each spring when the white buds are just growing; only the youngest leaves, still covered with short white down are selected,” explains Joseph Simrany, president of New York’s Tea Assocation of the U.S.A, Inc. Brewed, the tea is pale yellow to light red in color with a sweet, delicate taste. White tea undergoes the least processing of the teas; its leaves and buds are rapidly steamed after harvest, then dried to retain the highest amounts of catechins.
White tea is now being used topically as an antioxidant for the skin. “Ultraviolet rays from the sun can cause DNA damage and oxidative stress, and the presence of antioxidants such as white tea can partially prevent such damages,” explains Elma Baron, MD, Director Skin Study Center, University Hospitals of Cleveland, Case Western Reserve University. This is a very new area of research, but it is showing a lot of promise. In fact, some products are already on the market, including an entire white tea line from Origins.
Rooibos Tea
Rooibus Tea, commonly known as red tea, is grown in South Africa. This tea doesn’t contain any caffeine, additives, or preservatives. According to studies conducted in South Africa and Japan, Rooibos has been shown to aid in such health problems as insomnia, irritability, headaches, nervous tension, and hypertension. Studies also show that red tea can relieve stomach cramping and colic in infants. In South Africa, Rooibos has been used to treat hay fever, asthma, and eczema very effectively. Since Rooibos contains antioxidants, it may help slow the aging process and boost the immune system.
More studies are currently underway researching this new popular tea.
In Your Natural Foods Market
HerbaSway, Capture the benefits of tea in a bottle. HerbaSway teas come in a variety of flavors and therapeutic uses from Cranberry Magic to Gingerbread Green Tea. (800) 672-7322, www.herbasway.com
Kalahari Red Teas come in a variety of flavors including such exotic names as Camps Bay Chamomile and Zambezi Red Chai. (877) 798-3341, www.kalahariusa.com
Salada’s tea line includes an extensive array of green teas including teas infused with herbs such as echinacea and ginseng and antioxidant blends. www.greentea.com
Thalgo makes an entire line of teas designed for specific health and beauty conditions. The refining blend (designed to help with your figure) features mint and lemon. www.thalgo.com
Yogi Tea’s line includes herbal, exotic, and green teas as well as an entire product line for women. (541) 461-2160, www.yogitea.com
How to Brew a Perfect Cup of Tea
Black or Oolong teas:
Pour boiling water over the teabag or leaves and steep for two to five minutes. Drink unsweetened or sweeten as you like it. According to Blumberg, sugar and milk add negligible calories but don’t decrease the amount of flavonoids in the brew.
Green tea:
Pour boiling water over the teabag or leaves and steep for one to one and half minutes. As with black and oolong teas, sweeten to taste.
September/October 2004
- Earth Science - April 17, 2026
- Sweed Beauty - April 17, 2026
- Farmhouse Fresh - April 17, 2026