Health Benefits of Tea

TEA AND RELAXATION

Hundreds of studies exist showing the many health benefits of tea but one of its most prized qualities is the state of tranquillity and relaxation that it induces.  Scientific research shows that the reason for this can be traced to a unique, neurologically-active amino acid called L-theanine (gamma-ethylamino-L-glutamic acid) found almost exclusively in the tea plant (camellia sinensis) . 

Ongoing research is being undertaken for the use of L-theanine as an alternative to Ritalin for treatment of Attention Deficit Disorder (ADD), as a treatment for Premenstrual syndrome (PMS) and in controlling blood pressure as well as an anti-cancer agent.

HEALTH
The people of China and Japan have known for centuries of the health giving benefits of tea and through the ages have included green tea in their diets as part of a daily ritual. Drinking tea on a regular basis is not only a great way to relax whilst savouring the flavour of endless varieties, but is also a fulfilling way to infuse the body with a dose of healthiness.

Scientific research has found tea to be rich in not only the above mentioned L-theanine amino acid but also the naturally occurring chemical compound known as polyphenols. These are powerful antioxidants that prevent damage caused by free radicals, the result of which may reduce the risk of a range of chronic health problems. Recent research has found that these antioxidants may possess properties that inhibit the development of heart disease and reduce the risk of stroke and cancer as well as being effective in helping the liver rid the body of toxins.

All tea contains these health giving L-theanine amino acids and polyphenols, but each tea type can be narrowed down more specifically:

BLACK TEA contains the highest level of L-theanine compared to other teas.  L-theanine, often referred to as the “chill pill”, is found to act against the stimulatory effects of caffeine, creating a sense of relaxation whilst also promoting mental alertness.

GREEN AND WHITE TEA – basically, the more tea leaves are processed, the lower the level of antioxidant presence.  White and green tea go through very little of the oxidation process and therefore retain very high levels of antioxidants.  Leaving tea leaves so close to their natural state means that these teas contain more polyphenols – the powerful anti-oxidant that fights and kills cancer-causing cells.  Other health benefits include boosting the body’s immune system. Also, there is very strong evidence that green and white tea, with their high levels of polyphenols, may help lower blood pressure and therefore reduce the risk of strokes and heart disease.

OOLONG TEA sits somewhere between black and green tea in the level of oxidation and also contains the polyphenols, catchins and flavoids as found in other tea types. However, the major polyphenols contained in Oolong are polymerised polyphenols that are produced by its unique fermentation and, interestingly, preliminary studies in Japan have found that it is these polymerised polyphenols that are responsible for triggering a response for effective calorie burning.

PU-ERH TEA can either be green or black.  It has been found to contain a chemical composition that is thought to lower LDL cholesterol and aid digestion of fatty foods. An ideal tea to take after meals.

**None of the above information should be considered medical advice. You should always consult a physician before beginning any ‘tea therapy’.