One of the most exciting aspects of tea is the fact that the same plant species Camilia sinensis can produce such a variety of different flavors and aromas: from a grassy green tea to a heady chai tea. All flavors of tea (white, black, oolong, yellow, red, blue, green) are derived from the same 6 chemical compounds that are present in the tea plant: sugars, amino acids, fatty acids, caffeine, pigments and polyphenols.
The best teas are infused from leaves picked at their peak, containing these compounds in perfect proportion. For most teas the peak occurs in the spring time after the winter dormant period.
From a health standpoint the polyphenols are the most interesting compounds. These act as antioxidants, and tea has them in staggering proportions. You’ll find many scientists claiming that they can reduce the effects of free radicals that may cause damage to DNA expression in our cells. As a result of this the antioxidants in tea are thought to help reduce the risk of cancer and heart disease.
Tea also offers anti-inflammatory and anti-oxidative properties which are thought to provide protection against high blood pressure, arthritis and osteoporosis. Some studies even indicate that drinking tea can help lower the absorption of carbohydrates and that tea can help the body responds to bacterial infections. Beyond this, tea is rich in fluoride an important mineral that helps us maintain healthy teeth and bones.
But it’s important that we don’t overreach ourselves. More long-term clinical trials are still needed before much of the evidence can be called conclusive. The way that I think about it is that there do seem to be many potential benefits to tea drinking and I’m sure that in the years to come more of the evidence will be decoded. But for now the simple ritual of enjoying a cup of tea does wonders for my spirit. It brings me right into the present moment, which I’m sure is the best place to be. Any health benefit that I get from antioxidants is just a bonus.