Fancy a cuppa?

Tea is one of Aus­tralia’s favourite bev­er­ages

Style Magazine - - Beauty -

With win­ter com­ing on it’s easy to want a warm bev­er­age such as a cup of tea to fill your stom­ach on a cold day. Some stud­ies sug­gest nu­mer­ous health ben­e­fits from tea including re­duced risk of heart dis­ease, slow­ing down some can­cers and re­duc­ing the sever­ity of liver dis­ease. Tea is made from the plant camil­lia sine­sis, a rel­a­tive of the camil­lia plant found in var­i­ous Aus­tralian gar­dens. The pro­tec­tive agents in tea are called cat­e­chins. The level of cat­e­chins de­pends on how much the tea leaf has been pro­cessed or ox­i­dised. The ma­jor dif­fer­ence be­tween types of tea is also de­pen­dent on their de­gree of pro­cess­ing or ex­po­sure to oxy­gen.

THERE ARE FOUR MAIN TYPES OF TEA:

White tea is made from young tea leaves and is the fresh­est type of tea and has the most cat­e­chins. Green tea is also made quickly by steam­ing or heat­ing the leave to pro­tect against the break­down of the cat­e­chins. Oo­long is semi-fer­mented mean­ing it is not pro­cessed as much as black tea but more than green tea. Black tea: the leaves are ex­posed to heat, light and crush­ing.

The caf­feine con­tent of tea varies widely de­pend­ing on the kind of tea. Typ­i­cally lev­els of caf­feine in tea are less than half of cof­fee — a safe up­per limit for con­sump­tion is no more than four cups per day.

BY KARA MC­COL­LOM AC­CRED­ITED DI­ETI­CIAN

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.