The Basics of Tea
What is tea?
So what is this thing called "tea" and where does it come from? Well, it starts with a leaf. A dried leaf plucked from the tea plant, or Chinese Camellia (Camellia sinensis), which makes up black, green, white and oolong teas. There are also herbal teas, which are made from different plants, and therefore have different properties. But the word "tea" is used for both because they are prepared the same way, by steeping in hot water. They like to keep it simple, those tea people. And where does the name of the tea come from? That's simple, too. The place where the tea is grown. The name of the tea usually refers to the province, country or region from which the leaves are plucked.
It's good for you.
Yes! Recent research from the Tea Council has shown very encouraging results about the health benefits of drinking tea. For centuries people have believed tea to be good for you, and modern science is helping to prove it. In fact, they've given a name to the good stuff. Flavonoids.
Flavonoids, a type of polyphenol, are naturally occurring compounds that are believed to have antioxidant properties. Antioxidants work to neutralize free radicals, which scientists believe, over time, damage elements in the body, such as genetic material and lipids, and contribute to chronic disease, such as cancer.
Studies conducted on green and black teas specifically, which are both from the Camellia sinensis plant, have shown particularly encouraging results. Recent research suggests that tea and tea flavonoids may play important roles in various areas of health and may operate through a number of different mechanisms still being explored. Recent findings from the Tea Council — an international research organization for tea science — include:
- The antioxidant properties of tea flavonoids may play a role in reducing the risk of cardiovascular disease, reducing the instances of heart attacks and stroke, and may beneficially impact blood vessel function, an important indicator of cardiovascular health.
- Tea flavonoids may lower the risk of certain cancers by inhibiting the oxidative changes in DNA from free radicals and some carcinogens. Tea may also promote programmed cell death, and inhibit the rate of cell division, thereby decreasing the growth of abnormal cells.
- Tea drinking has been associated with oral health and bone health.
- Compounds in tea other than flavonoids have been shown to support the human immune system.