What could be better than a glass of iced tea on a hot
summer day? It's cool, refreshing and research shows that it's
good for us. It's wonderful to know that something we enjoy is
actually good for us!
Tea has been the focus of research for several years because
of the antioxidants that it contains. Antioxidants stop or slow
cell damage caused by free radicals. Free radicals are formed
when cells burn oxygen for energy. Researchers from the USDA,
reporting on laboratory tests, found that tea produces greater
antioxidant activity than many fruits and vegetables.
Results of several studies suggest that tea has protective
effects against certain cancers. Researchers studied different
types of tea and their effectiveness on cancer resistance in
laboratory rats. Some researchers feel that green tea is more
effective than black tea in fighting cancer in rats. Others say
green and black teas are about equal in antioxidant value. For
now, it seems wise to keep drinking the tea you enjoy, but don't
eliminate the five servings of fruits and vegetables you need
daily.
Most teas come from the same plant. How
the leaves are
processed determines the type of tea produced:
Black tea leaves are rolled in special machines to
release their juices; then they are fermented and dried.
Green tea leaves are steamed, then rolled and
driedwithout fermentation.
Oolong tea leaves are partially fermented, then
heated,
rolled and dried.
Herbal teas are made from leaves, flowers and roots
of
other plants.
Bottled teas vary in the amount of actual tea they
contain and added ingredients. Read the labels carefully
since
some are high in calories.
A six-ounce serving of iced tea contains around 40 mg of
caffeine - less than half the amount in coffee, but more than
cola, which has 25 mg per six ounce serving. Decaffeinated teas
are available and offer the same antioxidant benefits.
What type of tea should you drink? That's up to you.
Research suggests between one and four cups of tea daily - green
or black - can offer protection against disease.
The following are tips for a great glass
of tea:
For hot tea, bring fresh cold tap water to a full
rolling
boil. Use one tea bag per cup of water. Pour the
boiling
water
over the tea and brew for three to five minutes. If you prefer
your tea less strong,
add more water after the brewing
period.
For iced tea, use the same brewing directions for
making
hot tea, but use 50 percent more tea to allow for
melting
ice.
Never brew tea by color. Some teas brew light and
some
brew dark. Always brew by the clock - three to five
minutes
is
best.
Iced tea can sometimes become cloudy, especially if
refrigerated. The cloudiness won't affect flavor, but
sometimes
can be cleared by adding a little boiling water.
Stored in an airtight container away from heat, tea
will
retain its flavor for up to one year. Like anything else,
tea
tastes best when it's freshest.
The following recipes are teas with a "twist"! Try them for
a change of pace.
Bring water to a boil, and pour over tea bags. Cover and
let stand 5 minutes. Discard tea bags; add remaining
ingredients. Stir well. Serve chilled. Yield: 1 gallon.
HAWAIIAN TEA
2 quarts water
6 regular-size tea bags
1 (8 oz.) jar maraschino cherries, undrained
½ cup water
1 cup sugar
1 ½ cups lemon juice
2 ½ cups pineapple juice
Lemon slices (optional)
Mint sprigs (optional)
Bring 2 quarts water to a boil, and pour over tea bags.
Cover and let stand 5 minutes. Discard tea bags. Drain
cherries, reserving juice (reserve cherries for other
uses). Combine 1/2 cup water and sugar; boil 5 minutes. Add
sugar mixture, lemon juice, pineapple juice, and cherry juice to
tea. serve hot or chilled. Garnish with lemon slices and mint
sprigs, if desired. Yield: 3 quarts.
CITRUS-MINT TEA COOLER
1 cup boiling water
3 regular-size tea bags
2 tablespoons chopped fresh mint
2/3 cup sugar
2/3 cup fresh grapefruit juice
½ cup fresh lemon juice
2 cups water
Pour boiling water over tea bags and mint; cover and steep
5 minutes. Pour mixture through a wire-mesh strainer, discarding
tea bags and mint. Stir in sugar and next 3 ingredients. Serve
over ice. Yield: 1 quart.
LEMONADE TEA
6 quarts water
4 quart-size tea bags
1 cup sugar
2 (12 oz.) cans frozen lemonade concentrate, thawed and
undiluted
Fresh mint leaves (optional)
Lemon slices (optional)
Bring water to a boil, and add tea bags. Remove from heat;
cover and let stand 20 minutes. Add sugar and lemonade
concentrate, stirring until dissolved, Add mint leaves,
ifdesired. Serve over ice; garnish with lemon slices, if
desired.
Yield: about 7 quarts.
