Health Fact:
A recent review of 66 published scientific studies supports the view that tea (as well as chocolate!) consumption is associated with reduced risk for cardiovascular disease. These benefits have been linked to flavonoids in tea and chocolate. There are no current recommendations as to exactly the quantity of flavonoids that confer protection from disease. But the studies reviewed in this article indicate that 150 mg of flavonoids produce an immediate beneficial effect, and 500 mg may stimulate a longer lasting effect. A cup of tea brewed for two minutes contains about 172 mg of flavonoids. Therefore, drinking one cup may cause an immediate effect, and three and one half cups may cause a longer effect. Flavonoids may be protective against disease due to their antioxidant activity. This study, "Evidence that the antioxidant flavonoids in tea and cocoa are beneficial for cardiovascular health," was published January 17 in Current Opinion in Lipidology. Authors are Dr. Penny Kris-Etherton, distinguished nutrition professor at Penn State, and Dr. Carl L. Keen, head of the Dept. of Nutrition, U.C. Davis.
Tea Glossary: Some tea tasting terms
- "Flat" denotes not fresh, usually due to age. A few teas (notably, Keemuns and Darjeelings) will mellow and improve with some aging, but most lose their special character.
- "Muscat" refers to the aroma/flavor of Darjeelings, often associated with grapes or black currants.
- "Toasty" refers to the aroma of Keemuns and other highly fired teas.
Tea and Health News provided by: TheTeaTable.com
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