{"id":4101,"date":"2012-08-16T12:01:00","date_gmt":"2012-08-16T12:01:00","guid":{"rendered":""},"modified":"2015-12-23T00:41:08","modified_gmt":"2015-12-23T00:41:08","slug":"everything-guide-tea-2","status":"publish","type":"post","link":"https:\/\/foodmedcenter.org\/zh_hk\/everything-guide-tea-2\/","title":{"rendered":"The Everything Guide to Tea"},"content":{"rendered":"
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The Everything Guide to #Tea<\/a><\/strong><\/p>\n

I’m a tea drinker. I enjoy it iced or hot, but lately tea has become more than just a regular beverage. It’s becoming the next “chicken soup.” There are now hundreds of studies done annually on this more than 5,000-year-old drink. The interest in tea as a #health<\/a> beverage is founded on observations that populations that drink a lot of tea seem healthier than populations that don’t.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

Tea is the most-consumed beverage worldwide next to water. And according to the Tea Association, Americans consumed well over 50 billion servings of tea in 2004, or more than 2.25 billion gallons. About 87 percent was black tea, 12.5 percent green tea, and the small remaining amount was oolong tea. Whether you’re a regular tea drinker or just starting out, here’s what you need to know about tea.<\/p>\n

Is it true that tea has more #antioxidants<\/a> than almost any whole fruit or vegetable?<\/strong>
\nYes \u2014 sort of. Tea is an excellent source of antioxidants. While it’s hard to make a general comparison, a rough estimate suggests that two servings of tea equal one serving of your average antioxidant-packed veggie. So it might seem strange that tea sometimes gets billed over vegetables as an antioxidant powerhouse. Since nearly 95 percent of tea’s polyphenol compounds are flavonoids, tea ranks among the plants with the highest total flavonoid content. Green tea contains more simple flavonoids, called catechins, while black tea contains more complex varieties, called thearubigins and theaflavins. And don’t get discouraged that the Food and Drug Administration refused to allow a health claim for green tea on labels; it simply felt that more studies were needed to justify a claim that green tea has the ability to lower the risk of cancer.<\/p>\n

“Dr. Ron Prior of the USDA compared tea to many fruits and vegetables and found it to be higher in antioxidant components,” says Joe Simrany, president of the Tea Association of the USA Inc. “The most studied of all the antioxidants in tea \u2014 EGCG (epigallocatechin gallate) \u2014 is found in great abundance in green tea. Whether or not this is the most powerful component in tea remains to be seen, but it is the most studied because it is relatively easy to trace this component through the body.”<\/p>\n

Do different teas come from different plants?<\/strong>
\nTea, by definition, is a leaf that comes from the Camellia sinensis bush. It is then graded depending on the way it is processed, says James A. Kinsinger, Ph.D., corporate director of regulatory compliance of The Hain Celestial Group Inc. Only white tea comes from a different part of the plant than the others (the leaves at the branch tip, the tip of the bud and the leaves just below the bud), while green, black and oolong are made from the upper leaves. To achieve a variety of tastes, manufacturers carefully control whether, and for how long, the tea leaves are exposed to air, a process called fermentation. When fermentation is completely arrested, the tea stays “green” or yellowish brown. When fermentation time is long, the leaves darken and become “black” tea. Somewhere in between these two extremes, “oolong” tea is created. The more intense the fermentation or oxidation, the more intense and robust the flavor.<\/p>\n

Are herbal teas really teas?<\/strong>
\nHot-water infusions made from herbs are also called “teas,” but they are technically not teas because they are not from the Camellia sinensis plant. Herbal teas were originally brewed for medicinal purposes and are also called “tisanes.” The word “tea” has been used so often to describe them that it is accepted in the vernacular, but as Simrany points out, “All these ‘teas’ must be preceded by the word ‘herbal’ on the label.”<\/p>\n

Does tea have more caffeine than coffee?<\/strong>
\nNo. A 6-ounce cup of tea usually contains 25 to 60 milligrams of caffeine, less than the typical 100 milligrams found in 6 ounces of coffee. Rumors of tea’s high levels of caffeine started because, pound for pound, tea does come out ahead of coffee with regard to total caffeine. So in its dry form, tea has more caffeine \u2014 but at the point of consumption, coffee is far ahead.<\/p>\n

Is green tea the healthiest of all teas?<\/strong>
\nGreen tea is traditionally thought to have the highest amount of antioxidants, and for this reason, it has the best reputation. However, a preliminary study at Oregon State University indicated that white tea may actually have more antioxidant power than green. And a separate study conducted at the Chinese University of Hong Kong suggests that black tea has the same level of antioxidants as green tea.<\/p>\n

“Individual compounds in green tea have been tested in more detail than individual compounds in black tea, and there have been more studies on a wide variety of health issues with green tea, including many more on animals and in vitro testing, most with very positive results. Black tea has the most human studies, particularly epidemiological studies, with very positive results. White tea is the least studied but probably has more of the catechin antioxidants than either green or black tea. Catechins have been studied as individual compounds and have clear health benefits. So there is no clear winner, as all tea is beneficial,” says Kinsinger.<\/p>\n

Do you need to drink 10 cups a day to benefit?<\/strong>
\nSome Chinese homeopathic health practitioners advise 10 cups per day, but a lot of research suggests that much isn’t necessary. For example, just two cups of tea provide as much antioxidant power as a serving of vegetables, and research indicates that metabolism speeds up after five cups. And a study at Cleveland’s Case Western Reserve University suggests that four cups of tea may prevent rheumatoid arthritis. “Most scientists have based their studies on ‘normal’ amounts of tea, three or four cups, but some scientists think that five or more cups a day are necessary,” reports Simrany.<\/p>\n

Does iced tea have the same benefits as hot tea?<\/strong>
\nI would hope so, since approximately 85 percent of tea consumed in America is iced. Most experts agree that if brewed, iced tea has the same amount of antioxidants, catechins and flavonoids as hot tea. Instant iced tea, on the other hand, contains negligible amounts of catechins.<\/p>\n

Will adding lemon, sugar or milk eliminate health benefits?<\/strong>
\nNo. Sugar, sweeteners, milk and lemon do not appear to have any effect on the antioxidant levels of tea.<\/p>\n

Do tea bags or loose tea leaves need to be stored in the fridge?<\/strong>
\nNo. Tea should not be placed in a refrigerator because the change in temperature when the product is used could contribute to “sweating,” which could lead to mold formation and deterioration of quality. Similarly, tea should be allowed to breathe, so excess moisture may safely evaporate.<\/p>\n

Do green tea supplements provide the same health benefits as tea?<\/strong>
\nWe still don’t have a definitive answer on this one. While the label says you’re getting 10 times (or more) the polyphenols in a cup of tea, the FDA has very loose policies regarding supplement labels. And even if packaging rules were more stringent, we don’t yet know exactly what happens when you extract something from the tea leaf \u2014 so, until further research is available, the true effectiveness of supplements remains a mystery.<\/p>\n

“No one knows if green tea supplements have the same health benefits as drinking tea itself,” says Simrany. “Most scientists recommend consuming whole foods over supplements because of the possibility that other components within the foods are causing the positive outcome.” But if you want to try green tea extracts anyway, the perfect one is from a little company in California called Sencha Naturals. They produce mints that are real green tea extracts \u2014 three mints have the equivalent of one cup of actual green tea. ( www.senchanaturals.com)<\/p>\n

Does tea help you burn calories?<\/strong> One study showed that participants who drank five 10-ounce servings of tea burned an additional 67 calories a day when they drank tea instead of an equal amount of water.<\/p>\n

Green tea also may burn extra calories and oxidize fat, perhaps specifically due to the compound epigallocatechin gallate. One study found that green tea extract increases metabolism and fat burning at a rate of almost 80 calories per day. Another recent study appearing in the American Journal of Clinical #Nutrition<\/a> demonstrated that tea containing 690 milligrams of catechins significantly reduced body fat after 12 weeks. However, I wouldn’t give up on eating a healthy, low-cal diet just yet. This is a preliminary study and has yet to be corroborated \u2014 and tea won’t erase all those extra doughnuts and cookies.<\/p>\n

What else does tea offer besides antioxidants?<\/strong>
\nIt’s good to remember that tea has properties aside from antioxidants: Black tea may lower bad cholesterol and reduce the risk of heart disease; green tea may increase your metabolism; and researchers in Japan have identified a compound in green tea that may block a key cell receptor involved in producing an allergic response in humans, indicating that tea might help alleviate allergies. In addition, it looks as though green tea may have properties that help it function as a glucose regulator. This is important because it slows the rise in blood sugar following a meal.<\/p>\n

In fact, the American Dietetic Association lists green and black tea as a “functional food.” Based on available scientific research, health benefits of drinking black or green tea include possible reduced risk for coronary heart disease, as well as gastric, breast, bladder, colon, rectal, esophageal and skin cancers. Tea and tea flavonoids have also been shown to help strengthen the body’s immune system, protect teeth by inhibiting plaque bacteria and potentially fight free radicals produced during strenuous exercise.<\/p>\n

And just recently, a study reported in the Archives of Internal Medicine found that women who consume two or more cups of tea daily over a period of time may lower their risk of ovarian cancer by 46 percent compared with women who never or seldom consume tea. The study found that each additional cup of tea consumed per day was associated with an 18 percent lower risk of ovarian cancer in study participants.<\/p>\n

What about the health benefits of herbal teas?<\/strong>
\n“Since the compounds in herbal tea are different, the health benefits are different from actual tea. Many herbal ingredients, and the teas that they produce, have high levels of antioxidants. But these are different antioxidants and will react with different parts of the body,” says Kinsinger. Chamomile, for instance, purportedly helps calm the stomach. Peppermint may be a digestive aid, which is why restaurants often provide mints after a meal, but drinking peppermint tea will have the same effect. However, there is little or no evidence for these effects other than anecdotal.<\/p>","protected":false},"excerpt":{"rendered":"

Tea is the most-consumed beverage worldwide next to water. And according to the Tea Association, Americans consumed well over 50 billion servings of tea in 2004, or more than 2.25 billion gallons. About 87 percent was black tea, 12.5 percent green tea, and the small remaining amount was oolong tea. Whether you’re a regular tea drinker or just starting out, here’s what you need to know about tea.<\/p>","protected":false},"author":32,"featured_media":7431,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[173],"tags":[501,321,500,195,192,499],"class_list":["post-4101","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutrition-health","tag-antioxidants","tag-drinks","tag-guides","tag-health","tag-nutrition","tag-tea"],"yoast_head":"\nThe Everything Guide to Tea —<\/title>\n<meta name=\"description\" content=\"Tea is the most-consumed beverage worldwide next to water.\u00a0\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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The Center conducts extensive research on longevity and healthspan, exploring how nutrition and lifestyle interventions can extend both lifespan and the number of years lived in good health. Core to its work is the dissemination of reliable, peer-reviewed information on nutrition, longevity science, and healthy aging, as well as ensuring universal access to healthy, affordable food, and creating a more equitable, smart food system that will improve health outcomes. A distinguished scholar and influential figure in the fields of public health, nutrition, and food policy, Dr. Platkin is a Distinguished Lecturer (Emeritus) at City University of New York at Hunter College. He has both a Masters Degree and a Ph.D. in Public Health, specializing in nutrition. He also has a law degree, and throughout his career has been dedicated to a multidisciplinary approach to academic research, community health interventions and complex health and policy issues, encompassing law, public health, and nutrition. Dr. Platkin has occupied influential roles in public health, notably serving as the Executive Director of the Hunter College NYC Food Policy Center from 2012 to 2023. During this time, he played a pivotal role in shaping food-related policies in New York City. His entrepreneurial leadership extends across multiple sectors: he is the co-founder and strategic advisor to Diversion Books (DiversionBooks.com), a book publishing company; Chief Strategy Officer at PopCom Health (PopComHealth.com); founder and managing director of Magoo Properties (MagooProperties.com); and co-founder and director of MedicalBx (MedicalBx.com), which develops boutique hospitals and mobile medical clinics to enhance healthcare access in underserved areas. His leadership also extended to co-founding and operating organizations like Integrated Wellness Solutions, where he leveraged innovative approaches and technology to enhance health and wellness. He is a powerful advocate for healthier communities and for shaping the field of nutrition and food policy in lasting ways. Dr. Platkin has made significant contributions to the field of public health and nutrition issues through his research. He has published in several peer-reviewed scientific and medical journals, including the Journal of Nutrition Education and Behavior, the Journal of Obesity and Weight Loss, the International Journal of Nutrition and Dietetics, BioMed Central (BMC) Obesity; and the Journal of the Academy of Nutrition and Dietetics. He is the author of eight books. His forthcoming book, Eat to Cheat Death: Using Food as Medicine to Live Better, Live Stronger, Live Healthier, and Live Longer (Simon & Schuster, 2027), synthesizes cutting-edge research on nutrition and longevity. His first book, Breaking the Pattern (Red Mill Press 2002, Plume 2004), was a bestseller in hardcover; it has been used by addiction clinics to assist patients with resolving drug and alcohol-related issues, and more than 20 universities around the country use it as a text to teach behavioral change techniques to nutrition and dietetic counseling interns. His other titles include The Diet Detective's Count Down (Simon and Schuster, 2007), The Diet Detective's Calorie Bargain Bible (Simon and Schuster, 2008), The Diet Detective's Diet Starter Kit (Diversion, 2011), and The Diet Detective's All-American Diet (Rodale, 2012). Charles Platkin's contributions to the fields of health, nutrition, and public policy have earned him recognition and numerous accolades. He was cited by the New York State Governor for his contributions to the development of nutrition materials for NYS Mentoring in March 2019, showcasing his dedication to public health and education. He was also honored as a Politics of Food honoree by City & State in November 2018 for his commitment to promoting healthy eating and food policy reform. Additionally, Dr. Platkin's success as a principal investigator and grant recipient reflects his impact in the field, as he has secured multiple grants to support research and initiatives related to food policy and nutrition. Beyond his academic and research pursuits, Charles Platkin has engaged with the public through various media outlets. He was the host and executive producer of WE TV's series I Want To Save Your Life, where he helped individuals transform their health through nutrition and lifestyle interventions. His syndicated health, nutrition, and fitness column, the Diet Detective, appeared in more than 150 daily newspapers and media outlets for nearly 20 years. His appearances on thousands of radio shows, in newspapers, magazines, and online platforms have reached a broad audience. His commitment to educating the public underscores his dedication to public health. 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Longevity"},"image":{"@id":"https:\/\/foodmedcenter.org\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/foodmedcenter","https:\/\/x.com\/foodmedcenter"]},{"@type":"Person","@id":"https:\/\/foodmedcenter.org\/#\/schema\/person\/56244d57478b54543e75ed8c889935b8","name":"\u67e5\u723e\u65af\u00b7\u666e\u62c9\u7279\u91d1\uff0c\u54f2\u5b78\u535a\u58eb\u3001\u6cd5\u5b78\u535a\u58eb\u3001\u516c\u5171\u885b\u751f\u78a9\u58eb","image":{"@type":"ImageObject","inLanguage":"zh-HK","@id":"https:\/\/foodmedcenter.org\/wp-content\/uploads\/Charles-Platkin-PhD-2025-500-96x96.jpg","url":"https:\/\/foodmedcenter.org\/wp-content\/uploads\/Charles-Platkin-PhD-2025-500-96x96.jpg","contentUrl":"https:\/\/foodmedcenter.org\/wp-content\/uploads\/Charles-Platkin-PhD-2025-500-96x96.jpg","caption":"Charles Platkin, PhD, JD, MPH"},"description":"Dr. Charles Platkin is the founder and Executive Director of the Center For Food As Medicine & Longevity (FoodMedCenter.org), a not-for-profit organization working to bridge the gap between traditional allopathic medicine and the use of food as medicine in the prevention, treatment, and management of disease. The Center conducts extensive research on longevity and healthspan, exploring how nutrition and lifestyle interventions can extend both lifespan and the number of years lived in good health. Core to its work is the dissemination of reliable, peer-reviewed information on nutrition, longevity science, and healthy aging, as well as ensuring universal access to healthy, affordable food, and creating a more equitable, smart food system that will improve health outcomes. A distinguished scholar and influential figure in the fields of public health, nutrition, and food policy, Dr. Platkin is a Distinguished Lecturer (Emeritus) at City University of New York at Hunter College. He has both a Masters Degree and a Ph.D. in Public Health, specializing in nutrition. He also has a law degree, and throughout his career has been dedicated to a multidisciplinary approach to academic research, community health interventions and complex health and policy issues, encompassing law, public health, and nutrition. Dr. Platkin has occupied influential roles in public health, notably serving as the Executive Director of the Hunter College NYC Food Policy Center from 2012 to 2023. During this time, he played a pivotal role in shaping food-related policies in New York City. His entrepreneurial leadership extends across multiple sectors: he is the co-founder and strategic advisor to Diversion Books (DiversionBooks.com), a book publishing company; Chief Strategy Officer at PopCom Health (PopComHealth.com); founder and managing director of Magoo Properties (MagooProperties.com); and co-founder and director of MedicalBx (MedicalBx.com), which develops boutique hospitals and mobile medical clinics to enhance healthcare access in underserved areas. His leadership also extended to co-founding and operating organizations like Integrated Wellness Solutions, where he leveraged innovative approaches and technology to enhance health and wellness. He is a powerful advocate for healthier communities and for shaping the field of nutrition and food policy in lasting ways. Dr. Platkin has made significant contributions to the field of public health and nutrition issues through his research. He has published in several peer-reviewed scientific and medical journals, including the Journal of Nutrition Education and Behavior, the Journal of Obesity and Weight Loss, the International Journal of Nutrition and Dietetics, BioMed Central (BMC) Obesity; and the Journal of the Academy of Nutrition and Dietetics. He is the author of eight books. His forthcoming book, Eat to Cheat Death: Using Food as Medicine to Live Better, Live Stronger, Live Healthier, and Live Longer (Simon & Schuster, 2027), synthesizes cutting-edge research on nutrition and longevity. His first book, Breaking the Pattern (Red Mill Press 2002, Plume 2004), was a bestseller in hardcover; it has been used by addiction clinics to assist patients with resolving drug and alcohol-related issues, and more than 20 universities around the country use it as a text to teach behavioral change techniques to nutrition and dietetic counseling interns. His other titles include The Diet Detective's Count Down (Simon and Schuster, 2007), The Diet Detective's Calorie Bargain Bible (Simon and Schuster, 2008), The Diet Detective's Diet Starter Kit (Diversion, 2011), and The Diet Detective's All-American Diet (Rodale, 2012). Charles Platkin's contributions to the fields of health, nutrition, and public policy have earned him recognition and numerous accolades. He was cited by the New York State Governor for his contributions to the development of nutrition materials for NYS Mentoring in March 2019, showcasing his dedication to public health and education. He was also honored as a Politics of Food honoree by City & State in November 2018 for his commitment to promoting healthy eating and food policy reform. Additionally, Dr. Platkin's success as a principal investigator and grant recipient reflects his impact in the field, as he has secured multiple grants to support research and initiatives related to food policy and nutrition. Beyond his academic and research pursuits, Charles Platkin has engaged with the public through various media outlets. He was the host and executive producer of WE TV's series I Want To Save Your Life, where he helped individuals transform their health through nutrition and lifestyle interventions. His syndicated health, nutrition, and fitness column, the Diet Detective, appeared in more than 150 daily newspapers and media outlets for nearly 20 years. His appearances on thousands of radio shows, in newspapers, magazines, and online platforms have reached a broad audience. His commitment to educating the public underscores his dedication to public health. He received his undergraduate degree from Cornell University, a law degree from Fordham University, a Master of Public Health and a Ph.D. in Public Health from Florida International University in Miami Florida.","sameAs":["https:\/\/foodmedcenter.org","foodmedcenter","https:\/\/www.linkedin.com\/in\/platkin","https:\/\/www.youtube.com\/@foodmedcenter","https:\/\/en.wikipedia.org\/wiki\/Charles_Stuart_Platkin"],"honorificPrefix":"Dr.","honorificSuffix":"PhD, JD, MPH","url":"https:\/\/foodmedcenter.org\/zh_hk\/author\/charles-platkin\/"}]}},"modified_by":null,"_links":{"self":[{"href":"https:\/\/foodmedcenter.org\/zh_hk\/wp-json\/wp\/v2\/posts\/4101","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodmedcenter.org\/zh_hk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodmedcenter.org\/zh_hk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodmedcenter.org\/zh_hk\/wp-json\/wp\/v2\/users\/32"}],"replies":[{"embeddable":true,"href":"https:\/\/foodmedcenter.org\/zh_hk\/wp-json\/wp\/v2\/comments?post=4101"}],"version-history":[{"count":0,"href":"https:\/\/foodmedcenter.org\/zh_hk\/wp-json\/wp\/v2\/posts\/4101\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmedcenter.org\/zh_hk\/wp-json\/wp\/v2\/media\/7431"}],"wp:attachment":[{"href":"https:\/\/foodmedcenter.org\/zh_hk\/wp-json\/wp\/v2\/media?parent=4101"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmedcenter.org\/zh_hk\/wp-json\/wp\/v2\/categories?post=4101"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmedcenter.org\/zh_hk\/wp-json\/wp\/v2\/tags?post=4101"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}