Tea Keeps Hearts Healthy

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Choosing a Tea

All teas come from the same plant and contain beneficial flavonoids, but some studies indicate that not all teas pack the same antioxidant punch.

The types and amounts of flavonoids present in tea depend upon the leaf variety; its growing environment, processing, and manufacturing; particle size; and brewing method.

	Black teas: Rolled leaves that are allowed to oxidize or ferment. They are high in cholesterol-reducing theaflavins and thearubigans, substances known to improve cardiovascular health.
	Green teas: Air-withered leaves that are heated slightly with steam or pan-firing. They contain some catechins, linked to enhanced immune response.
	Oolong teas: Partially fermented leaves. They score midway between green and black teas in overall antioxidant availability.
	White teas: Young, unfermented leaves that are steamed immediately after harvest. They contain the highest levels of catechins, thought to have tumor-fighting abilities.

Healthy to a Tea
In a review published by the Journal of the American College of Nutrition, researchers found that tea consumption may also protect against tooth decay and osteoporosis. Tea contains fluoride, which may lead to improved oral health. The cause of increased bone strength is less clear, but a British study of women 65 to 70 found that those who drank green tea had greater bone density than those who did not.

Cooking with Tea
To steep family meals in interesting new flavors as well as healthful flavonoids, consider these “tea-riffic” twists:

• Infuse rice with a heady aroma and tea flavor by cooking it in brewed Sencha or Jasmine tea instead of water.
• Sprinkle sweet, delicate, dried Dragon Well leaves on fresh salad greens.
  
• Marinate poultry and tofu in brewed teas. For a highly floral, perfumed flavor, try Earl Grey. For smoky taste, use Lapsang Souchong. For currantlike sweetness and rosy color, consider Rooibos.
• Grind oolong tea and white peppercorns together in a spice mill, then rub the ground mixture over meat, poultry, or fish before grilling or roasting.
Although using tea as an ingredient in foods both sweet and savory is a technique of haute cuisine, it is nothing new. In ancient times, Chinese cooks stuffed pungent oolong leaves into fish before steaming, and tossed dry tea into coals when smoking duck.

Today you can practice the same techniques, and many others, to pour the benefits and flavors of tea into your meals.

When cooking with tea, think of it as an herb: Opt for the highest quality loose-leaf tea you can find. Taste the tea you wish to use as a beverage first—its flavor will cue you as to how it will taste in a recipe. Remember that the more intense your tea tastes in the cup, the more intense it will taste in your recipe.

To brew tea for cooking and baking, pour 8 ounces (1 cup) of room-temperature water over a heaping teaspoon of tea leaves. Allow the leaves to steep for 20 to 30 minutes before straining and using. This method results in perfect tea—without a trace of bitterness—every time.