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Alternative Medicine Saved Our Lives
10 Healing Herbs That Work
Read Dr. Weil's Blog
Q:Is green tea the only kind that is good for you? I'm not so crazy about its grassy flavor.
A: All colors of true tea—which only comes from the Camellia sinensis plant—make especially healthful beverages. The lightest leaves, green and white, are minimally processed and, in general, retain more disease-protective polyphenols and other antioxidants. But darker teas contain healthy theaflavins, which form when their polyphenols ferment and turn orange red. (Teas brewed from herbs, such as peppermint or ginger, aren't considered true teas, but they may contain antioxidant properties.)
Research finds that regular tea drinkers are at lower risk of cancer, coronary heart disease, stroke, osteoporosis—and even bacterial and viral infections. Experiment with different teas and try to drink 4 cups a day. You can cut back on caffeine by pouring boiling water over tea leaves and letting the mixture stand for 30 to 45 seconds. Then drain the water and brew normally. This removes much of the caffeine, which is very water soluble, but leaves the more durable polyphenols.
Black
The color refers to the leaves; the beverage is deep amber. Black tea varieties include Darjeeling and Earl Grey; flavors range from spicy to flowery.
Benefits: May lower risk of heart disease and colon cancer; inhibits bacteria that cause cavities and bad breath.
Green
If you find the flavor too "grassy," try my favorites: jewel green matcha, which I enjoy every morning, and Japanese sencha.
Benefits: Has been shown in numerous studies to help prevent many kinds of cancer, lower cholesterol, and boost immunity.
Oolong
Midway between green and black tea in color, flavor, and antioxidant action, oolong has a fresh floral or fruity aroma.
Benefits: Drinking 3 cups a day can help relieve itchy skin rashes.
Pu-Erh (poo-air)
This dark red tea has an earthy flavor that reminds me of coffee and tobacco. It's considered a delicacy in China (you can purchase it online), where its processing is a highly guarded secret. The most oxidized of teas, pu-erh is said to mellow and improve with age, like wine.
Benefits: May reduce cholesterol.
White
Rare and expensive, this least processed tea has a flavor that's a bit too subtle for me.
Benefits: Contains more antioxidants than other teas. Test-tube studies show that it blocks DNA mutations (which trigger tumor formation); a study on rats discovered it prevented precancerous colon tumors.
Perfect Brewing
Dark Teas: Heat water to a vigorous boil.
Light Teas: Heat water just to boiling. Pour over leaves in a tea ball or strainer, 1 teaspoon (or tea bag) per cup. Steep just long enough to develop color and flavor, but not long enough to become bitter: 4 to 5 minutes for white; 2 to 5 minutes for pu-erh, black, and oolong; and 1 to 3 minutes for green. One pound of tea yields about 180 cups of beverage.
Alternative Medicine Saved Our Lives
10 Healing Herbs That Work
Read Dr. Weil's Blog
Q:Is green tea the only kind that is good for you? I'm not so crazy about its grassy flavor.
A: All colors of true tea—which only comes from the Camellia sinensis plant—make especially healthful beverages. The lightest leaves, green and white, are minimally processed and, in general, retain more disease-protective polyphenols and other antioxidants. But darker teas contain healthy theaflavins, which form when their polyphenols ferment and turn orange red. (Teas brewed from herbs, such as peppermint or ginger, aren't considered true teas, but they may contain antioxidant properties.)
Research finds that regular tea drinkers are at lower risk of cancer, coronary heart disease, stroke, osteoporosis—and even bacterial and viral infections. Experiment with different teas and try to drink 4 cups a day. You can cut back on caffeine by pouring boiling water over tea leaves and letting the mixture stand for 30 to 45 seconds. Then drain the water and brew normally. This removes much of the caffeine, which is very water soluble, but leaves the more durable polyphenols.
Black
The color refers to the leaves; the beverage is deep amber. Black tea varieties include Darjeeling and Earl Grey; flavors range from spicy to flowery.
Benefits: May lower risk of heart disease and colon cancer; inhibits bacteria that cause cavities and bad breath.
Green
If you find the flavor too "grassy," try my favorites: jewel green matcha, which I enjoy every morning, and Japanese sencha.
Benefits: Has been shown in numerous studies to help prevent many kinds of cancer, lower cholesterol, and boost immunity.
Oolong
Midway between green and black tea in color, flavor, and antioxidant action, oolong has a fresh floral or fruity aroma.
Benefits: Drinking 3 cups a day can help relieve itchy skin rashes.
Pu-Erh (poo-air)
This dark red tea has an earthy flavor that reminds me of coffee and tobacco. It's considered a delicacy in China (you can purchase it online), where its processing is a highly guarded secret. The most oxidized of teas, pu-erh is said to mellow and improve with age, like wine.
Benefits: May reduce cholesterol.
White
Rare and expensive, this least processed tea has a flavor that's a bit too subtle for me.
Benefits: Contains more antioxidants than other teas. Test-tube studies show that it blocks DNA mutations (which trigger tumor formation); a study on rats discovered it prevented precancerous colon tumors.
Perfect Brewing
Dark Teas: Heat water to a vigorous boil.
Light Teas: Heat water just to boiling. Pour over leaves in a tea ball or strainer, 1 teaspoon (or tea bag) per cup. Steep just long enough to develop color and flavor, but not long enough to become bitter: 4 to 5 minutes for white; 2 to 5 minutes for pu-erh, black, and oolong; and 1 to 3 minutes for green. One pound of tea yields about 180 cups of beverage.
