Ooh for tea...

Monday, April 27, 2009

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Few things are more satisfying, or more reviving, than a good cup of tea, especially as the weather turns chilly. There's the ritual of preparing the pot, the comforting aroma of a freshly brewed cuppa and the occasion for a calming pause in the day, whether it's a private ritual or a shared experience.

But first, which sort of leaves to put in the pot? Once, most Australians understood 'tea' to mean the familiar black blend. Now, however, there's a far greater variety on the market. Tea can be green, white or oolong, not to mention rarer specialties such as pu-ehr from China, a double-fermented tea with an earthy, woody flavour.

Whichever you choose, the pleasure of your favourite cup will be increased by the knowledge that drinking tea is good for your wellbeing. It's been established for some time that regular tea consumption can lower levels of 'bad' LDL cholesterol, decrease the risk of heart attack and help prevent fatty deposits building up in the arteries. For diabetics, exciting research recently published in the Journal of Food Biochemistry points to tea's potential ability to control spikes in blood sugar levels.

Most tea drinkers now realise their favourite beverage is packed with antioxidants, compounds that play an important part in protecting cells and fighting those nasty free radicals linked to a range of diseases and ailments.

Another excellent source of antioxidants is the popular rooibos brew, which is made from an African bush. While not technically a tea, it offers a low-tannin, caffeine-free alternative with a pleasant, slightly nutty flavour. Also out of Africa is honeybush 'tea', which has similar health properties plus a sweeter taste.

There's a trend towards exotic herbal, fruit and floral infusions, though some purists insist these should be called tisanes, rather than teas, to distinguish them from the products of the Camellia sinensis plant (see box). A glance at the shelves of T2 stores around Australia (www.t2tea.com.au) reveals tantalising labels such as Chilli Kiss, Turkish Apple, Liquorice Legs and Buddha's Tears (a green tea with jasmine flowers).

When it comes to choosing a brew you love, apply all your senses to the task. "Appreciating good tea," says Ranjit Giri, Customer Service Representative at Dilmah, "is about evaluating its texture, aroma, flavour and appearance."

Time to pop the kettle on...