From camomile to oolong, tea and wellness is a matcha made in heaven. But how much do you really know about the health benefits of your brew?
Some swear by a cup of camomile before they climb under the covers of a midweek evening.
Others have long forsaken their AM americano for a morning cup of matcha. And with more than 3,000 varieties of tea out there, you’re bound to find one that’s your cup of proverbial.
All varieties of tea ( black, green, white, oolong) come from the leaves of the Camellia sinensis plant. The length of time the leaves are exposed to air – or oxidised – determines the colour; the longer the exposure time, the darker and stronger the tea. While most white and green teas are unoxidised, oolong is partially oxidised and black is the most oxidised.
As for herbal teas, they’re a kind of a misnomer. That they don’t come from the Camellia sinensis plant means they aren’t ‘true’ teas. A more accurate description would be an ‘infusion’, and while infusions can be made from herbs (mint, lemon balm), they can also be made from flowers (lavender, hibiscus, jasmine), roots (turmeric, liquorice) and plant leaves (rooibos, nettle). ‘Herbal teas can offer the benefits of plants [that aren’t] typically consumed,’ says Marissa Meshulam, dietitian and founder of MPM Nutrition, which is based in New York. She has a point. When was the last time you chomped on camomile flowers? And yet, when dried and brewed in hot water, they deliver the liquid equivalent of a bedtime story.
Regardless of which cup you choose, what marks tea of any variety out as a superior beverage is its polyphenol profile – the antioxidant-packed compounds that are found in plant-based foods. ‘Antioxidants help fight oxidative stress in our bodies, keep our cells working optimally and reduce our risk of chronic disease,’ adds Meshulam. So let’s read the tea leaves, shall we?
TAKE THE PLUNGE
In the market for energy? Different teas boast varying levels of caffeine, but even with teas on the high end of the spectrum, your body will process the caffeine in them more slowly than it would a similar amount in coffee. That’s thanks to the L-theanine found in tea, which slows down absorption of the stimulant, helping you avoid the post-cup crash, says nutritionist Asako Miyashita. Another reason to love this amino acid? ‘L-theanine in combination with caffeine produces sharper focus and mental clarity,’ adds Meshulam. Study participants who took L-theanine performed better and faster on attention tasks, found research in the
