The function of tea, the health benefits of tea and natural, bioactive compounds in tea, as essential elements in a healthy lifestyle is best explained by the first line in Kakuzo Okakura’s 1906 philosophical treatise on tea, The Book of Tea. Okakura sums up the historical and ancient belief in tea as more than just a pleasing beverage by writing, “Tea began as a medicine and grew into a beverage.”
The main degenerative diseases of concern today are heart disease, high blood pressure, stroke, cancer and diabetes. Studies have shown that the antioxidant activity of flavonoids in green and black tea reduces the risk of many degenerative diseases and help maintain good oral health.
Is green tea better than black tea?
Both green tea and black tea are made from the tender shoots of the tea plant (Camellia sinensis). The differences in the final product are due to the different methods employed in the processing of the tender shoots. In black tea the predominant class of water soluble polyphenolic compounds in tea shoots known as catechins is converted to theaflavins and thearubigins during processing while in green tea it remains unchanged. This is the major difference in the composition of green tea and black tea and the composition of other components are similar.
Most of the beneficial properties of tea are due to the presence of high amounts of these polyphenolic compounds in tea. Research carried out so far indicate that polyphenolic compounds in both green tea and black tea have similar beneficial effects. Hence regular consumption of green or black tea will have similar benefits.
How much of caffeine is there in tea than in coffee?
Amount of caffeine in a cup of tea or coffee could vary due to many reasons such as the variety of tea or coffee, method of processing, brewing etc. However, in general coffee contains higher amounts of caffeine than tea. An average cup of tea could contain 15 – 60 mg of caffeine while in coffee it could be 60 – 150 mg.
What makes tea a healthy beverage?
Compounds naturally present in tea called poly phenols which function as antioxidants.
Tea and Stroke
Many in vitro studies have demonstrated the anti-oxidant properties of both black and green tea, as well as the antioxidant activity of the polyphenols in tea. Further studies have shown that these anti-oxidant components of tea are absorbed into the blood circulation from the digestive tract and act as anti-oxidants in body systems. These findings indicate that tea drinking helps to reduce the risk of heart disease, stroke and cancer, common degenerative diseases.
Does tea affect hydration?
Maintaining optimal fluid balance is important for maintaining optimal health. Due to its high water content, tea is a particularly good beverage choice for keeping one’s body well hydrated.