by Kristy Holland
Dont just drink itthe antioxidant benefits of Camellia sinensis transcend its traditional liquid state. When it comes to tea, you can sip your Keemun and eat it, too. Low-fat, flavorful, and packed with cancer-fighting antioxidants and obesity fighting catechins, tea is undergoing an urban revival of sorts.
Low-fat, flavorful, and packed with cancer-fighting antioxidants and obesity-fighting catechins, tea is undergoing an urban revival of sorts. In posh and ultramodern tasting rooms, newly renovated downtown bistros across the country, and even a booming selection at your local grocery, modern twists on worlds most popular drink are fast outpacing the grandmotherly high tea of Boston party days.
According to the Tea Association of the USA, Americans consumed more than 2.5 billion gallons of the brew in 2007 and consumer purchases of tea are up 370 percent over the past 16 years. Why the continued growth? Research over the past 20 years has shown that tea is making a positive impact on peoples health, says Joe Simrany, president of the Tea Association of the USA. Its one of the healthiest beverages out there.
Though green, black, and oolong teas all come from the same humble Camellia sinensis, there are several thousand variations on the market today. Danielle Beaudette, owner of The Cozy Tea Cart, recommends the following combinations of food and tea as a basic guide for getting started . . .
Read the complete article on the Women’s Adventure Magazine website.