Nature’s Physician

A growing body of scientific research confirms the ancient wisdom that tea is nature’s physician. It is clear that regular consumption of tea – around 5 cups daily – offers significant protection against all chrnoic (lifestyle) diseases affecting society today. If that were not sufficient motice for drinking tea, an inspiring study by the University of London revealed a scientific basis to the traditional belief that tea not only heals but also calms.

The University of London research which is described at uses a human study to confirm that recovery from stress – the management of work related and other stress of daily life – is significantly aided by regular tea consumption.

Professor Andrew Steptoe, UCL Department of Epidemiology and Public Health, says

” … our study suggests that drinking black tea may speed up our recovery from the daily stresses in life. Although it does not appear to reduce the actual levels of stress we experience, tea does seem to have a greater effect in bringing stress hormone levels back to normal. This has important health implications, because slow recovery following acute stress has been associated with a greater risk of chronic illnesses such as coronary heart disease.”

There is a catch though, for the full benefits of antioxidants in tea require fresh tea that is properly brewed. Most tea drinkers brew their tea for less than a minutes whilst antioxidants require at least 3 minutes, for proper extraction during the brewing process. Follow our brewing guideliness carefully to ensure that you get your daily ‘fix’ from nature’s physician.

3 Comments Nature’s Physician

  1. Tomasz June 12, 2008 at 12:24 am

    Never enough repeating these days that both black tea and green tea are healthy. Somehow people, especially those quoted in magazines, seem to forget about it, or in fact do not know. A couple of days ago I read advices given by a nutritionist in a popular women’s magazine what we should give children to drink in the summer. Among those advices was to avoid black tea, because of caffeine content. The same nutritionist allowed serving green tea to children because in his opinion it contains no caffeine. As far as I remember caffeine is in the leaf on the tea bush. What process or which of processes applied in green tea production would remove caffeine from leaves?

  2. Dilhan June 13, 2008 at 10:19 am

    Thank you for your comment Tomasz, especially because Caffeine in tea is one of the most misunderstood aspects of this great beverage.

    There is no difference in caffeine levels – generally – between green and black tea. Variations can exist within both types due to growing conditions, production methods etc., but generally caffeine is genetic in both as it is present in the plant Camellia Sinensis, the source of green & black tea, and unless decaffeinated in a separate process, contains 3-4% caffeine in the cup.

    In general, a tea leaf contains 2.5 – 4.5% caffeine. Since caffeine is a water-soluble compound approximately 80% of caffeine is extracted during normal brewing. While the concentration of caffeine can vary considerably depending on the strengths of brew, according to the Canadian Nutritional file a 170-ml serving of tea contains on average 34 mg of caffeine. Canada’s Food Guide to Healthy Eating states that for most people intakes up to 400-450 mg of caffeine, do not increase the risk of heart disease, hypertension or adverse effects on pregnancy or the fetus.

    Importantly, caffeine has a half life of around 3 hours and therefore is continuously ‘washed out’ of the body. ie. it does not accumulate and build up.

    Moreover, due to the action of polyphenols, the caffeine in black tea remains largely unabsorbed into the body of the consumer. Caffeine is important to taste and character in tea and due to the danger of excess caffeine from other, high caffeine beverages like coffee, consumers have become fearful of caffeine. Our bodies need caffeine, and in low concentration as in the 8-10 cups of tea that are permissible daily, there is unlikely to be any negative impact on human health.

  3. Janneke November 11, 2009 at 10:23 pm

    I came across the suggestion to `wash` caffeine out of your cup of tea by discarding a first short brew. The idea is that the leaves give of most caffeine during the first minutes of brewing.
    What is the value of this suggestion, aside from the fact that caffeine is not poison and should not be maligned? When do the tea leaves start giving of caffeine and what is the influence of brewing time on the level of caffeine in the drink?

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