Making Tea from Bulk or Loose Leaves to Get Maximum Health Benefits

The antioxidants in tea reduce tumor size in lab tests, may repair damaged DNA, and may inhibit cancerous cell enzyme activity, according to the U.S. National Institute of Health (National Cancer Institute).

This article discusses the health benefits of tea, which tea is best, which tea is ineffective, and the best method of brewing tea to reap the maximum health benefits.

What's in tea?
Tea (camellia sinensis) contains antioxidants called catechins, which are in the family of flavonoids. Antioxidants are life-saving, because they neutralize cancer-causing molecules called oxidants, also called free radicals, according to WellBeyond100.com/cancer.aspx. Also, according to WellBeyond100.com, oxidants attach themselves to cell proteins and genetic material, damaging it, setting off a chain reaction of damaged cells, a malignancy. Antioxidants neutralize oxidants, halting this chain reaction of malignant growth.

When the Kuna people of Panama were studied because of their extremely low incidence of stroke, heart failure, cancer, and diabetes, it was found that they drank an average of 40 cups of catechin-containing (antioxidant) beverages per week.

Green and black teas contain the most catechins, according to the National Cancer Institute. One study shows green tea catechins have an antibiotic property because they interrupt the DNA of bacteria, preventing it from replicating (Journal of Medical Chemistry, 1/25/2007;50 [2]:264-71).

Green and black tea may slow the aging process, according to the American Journal of Physiology (May 14, 2008; doi:10.1152/ajpregu.00880.2007 0363-6119/08). In the study described in this article, mice were fed green-tea catechins, and showed decreased levels of aging. These same mice physically outperformed mice that did not receive the antioxidant by a significant margin. Additionally, their cells maintained a healthy level of oxygen (contributing to the superior stamina), and excellent cell division was observed with DNA intact.

Green tea reduced arterial plaque (cholesterol buildup) in animal models, according to Dr. Chyu in his study published in Circulation (May 25, 2004;109(20):2448-53) . This means that the antioxidant activity of green tea actually reversed atherosclerosis. Green tea performed as a natural cure in this lab test.

Which tea is best?
Green tea is the most potent with antioxidants, possibly because it is less processed, followed by black tea, oolong tea, and white tea, all made from camellia sinensis. The antioxidants in these teas are able to target and repair damaged DNA to prevent or stop malignancies, according to the National Cancer Institute. However, on the contrary, instant iced tea contains only trace (if any) antioxidants and may have a very limited ability to stop or prevent a cancerous growth or malignancy from metasticizing. The low level of antioxidant in instant tea prevents it from being considered a natural cure.

Best way to brew tea for maximum health benefits
Tea leaves that have steep in hot water for five minutes release 80% of their antioxidants into the water, according to the National Cancer Institute. These antioxidants can stop or prevent cancer, according to the National Cancer Institute, which describes green tea as a natural cure.

The most economical and efficient way to brew tea (with the least waste) is to use loose tea (also called bulk tea). With tea bags, much of the tea gets thrown out, resulting in a higher cost per glass of tea. Leaving the tea leaves loose in water, allows the maximum level of antioxidant to escape from the leaves, making the tea more potent with anti-cancer catechins, thus giving tea a better chance to stop or prevent cancer, according to Wikipedia.com. Specifically, http://en.wikipedia.org/wiki/Epicatechin discusses how the antioxidants in tea can actually stop cancer before it has a chance to metasticize. Green tea is described therein as a natural cure for many ailments, including cancer, bacterial and viral infections, and fungus.

Recipe
Place 1 ½ to 2 teaspoons of loose tea into a one quart of water. Bring to a boil, and let the tea steep for a minimum of 5 minutes before drinking. Makes 4 to 6 cups of tea.

What kind of pot should I use?
The best kind of pot for brewing tea is a stainless steel, stovetop-safe pot, such as in the above photo. As you can see in the close-up of the second photo above, this pot has a built-in self-straining spout. Thus, when the tea is poured into a cup, no leaves come with it.

The reason this is so efficient is because there is only one device, one piece of equipment, no electric cords, no baskets to wash, no filters to clean, nothing to assemble. This is the most cost-saving, simplest, and most efficient way to make tea for maximum health benefits.

Never make tea in a plastic cup or pot, because heat accelerates the transfer of a plastic toxin, bisphenol, into food or water, according to David Servan-Schreiber, MD, in the March/April 2009 issue of AARP Magazine.

Reference:
Chyu, K-Y, 2004, "Differential Effects of Green Tea-Derived Catechin on Developing Versus Established Atherosclerosis in Apolipoprotein E-null Mice". Circ 109:2448; doi:10.1161/01.CIR.0000128034.70732.C2; PMID 15136500