| Getting Antioxidants in Your Cup of Tea
It is well known that fruits and vegetables are generally good sources of anti-oxidants: vitamins, minerals, flavonoids and other phenolic compounds.
Tea is rich in antioxidants called ‘flavonoids’. Catechins are a specific type of flavonoid found in green and black tea. Green tea has more catechins than black tea, since during the manufacture of black tea, a significant portion of catechins are converted into more complex compounds called thearubigins and theaflavins.
Extensive research is being done to determine the antioxidants potentials of both green and black tea. To date, the research done in UK indicates that both green and black tea have equivalent anti-oxidant activity.
To increase the antioxidant content of your cup of tea…
| 1. |
Use less water more leaf
Generally, greater the concentration of leaves per cup of tea brewed, the higher is the concentration of tea antioxidants in the brew. However, from the flavour perspective, an ideal cup of tea uses about a teaspoon of tea leaves to a cup of water. |
| 2. |
Brew it longer
Most of the tea flavonoids are released during the first minute of brewing. Extending brewing time can increase concentration of tea flavonoids further. However, don’t brew beyond 5 minutes, you get a bitter flavour in exchange for only a small increase in anti-oxidants. |
| 3. |
Dunk it in
Agitation resulting from stirring or dunking the tea bag up and down helps speed up the infusion rate of tea antioxidants, from the leaves into the brew. |
| 4. |
Squeeze it out
Squeezing the tea bag against the side of the teacup or pot, or with a spoon to before drinking increases the infusion rate of antioxidants too. |
Prefer Your Tea With Milk?
Don’t worry! Adding milk to your tea does not reduce the antioxidant availability from tea.
References:
Ho C.T., Chen, Q., Shi, H., Zhang, K.Q. and Rosen, R. T. – Antioxidative effect of polyphenol extract prepared from various Chinese Tea, Prev. Med 1992; 21:520-5
Balentine, D. A., Wiseman, S.A. and Bouwens, L.C.T.I. – The Chemistry of Tea Flavonoids, Crit. Rev. Food Sci. Nutr. 1997, 37, 693-704
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