A Cup O' Tea

Since we already know that dark chocolate is comparable to green tea in the antioxidants it provides, I thought we ought to take a look at tea itself.

It is a common misconception that the different varieties of tea come from different plants. Actually, there is only one type of tea plant, however, the quality of leaves depends on climate, soil conditions, and a variety of other growing conditions. It is the processing of the tea leaves, more than anything else, that is responsible for the unique taste and aroma that different varieties of tea possess.

Once tea leaves are picked, they can be made into one of three basic kinds of tea: black, oolong, or green. Black tea comes from leaves that have been fermented before they are dried and heated. Oolong tea is made from leaves that are only partially fermented before being dried and heated and green tea is not allowed to ferment at all.

Herbal teas are not really teas at all, but infusions of a variety of herbs, flowers, and spices such as cinnamon, ginger, or peppermint. The preparation of herbal teas is not standardized and many are imported. You can overdose and have adverse effects if you consume too much of them. If you enjoy the flavor, an occasional cup of herbal tea is fine, but don't depend on them to cure what ails you.

Research has shown that antioxidant compounds in tea, known as polyphenols, may have anticancer and antiheart-disease effects. Though green tea is thought to contain the highest concentration of these antioxidants, all types of real tea contain some. Tea is also a good natural source of fluoride and has also been used for centuries as a means to settle an upset stomach. Tea contains caffeine, but at about one-half the amount found in a cup of coffee.

When selecting tea, there is only one real guideline: Buy what flavor you like. Whichever tea you use, be sure to store it in an airtight container in a cool, dry, dark place. It should stay fresh for up to one year. Don't put tea in the refrigerator; it will absorb moisture.

For maximum flavor, allow the tea to steep for a full three to five minutes. Any longer and the tea will begin to taste bitter; any less and it will be bland and weak. Season your tea, if desired, with sugar, honey, a stick of cinnamon, a twist of lemon or lime, a sprig of fresh mint, or a dash of milk.

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