Tea: The Other Hot Drink

Like most Americans, I have to admit to being more of a java junkie than a tea-totaller.

But I do enjoy a nice cup of tea on occasion. Sometimes it seems more ... sophisticated ... than coffee. Coffee can be quaffed from paper cups. Tea seems to demand something a bit more elegant -- at least a vessel that isn't disposable.

For those who think they can't get their morning boost from a cup or two of tea, think again. Tea is an aromatic stimulant, containing various essential oils -- and caffeine. A cup of black tea will get you about 50 mg. of caffeine per 8 oz. cup, green tea provides about 30 mg. -- those are close to what you get in a can of cola. For comparison, coffee can weigh in with as much as 135 mg. per cup.

With all the health benefits being purported by different studies, it's a tough call whether green tea or black tea is better for you. In fact, you might even wonder what the difference is between the two teas.

They both start the same: The tea plant is related to the Camellia, an evergreen prized for its particularly beautiful flowers, which, coincidentally, often bloom in January in many parts of the country.

Leaf buds and young leaves -- the tips -- are used in making tea. The age of the leaves determines the taste and name of the particular commercial variety. For instance, orange pekoe is made from the youngest leaves while souchong comes from older leaves.

After picking, the leaves either are dried immediately and completely to produce green tea varieties, or they are partially dried and allowed to ferment to produce various kinds of black teas, such as orange pekoe and souchong. Oolong tea is partially fired, then steamed, making it a happy medium between green and black teas. Studies continue on the potential medical benefits of black or green tea, including properties that could fight cancer, fight heart disease and promote the immune system.

Herbal teas are not derived from Camellia sinensis, the tea plant, but from the leaves, bark, roots, seeds and flowers of other plants. These teas have not been associated with the many healing benefits related to black and green teas.

I prefer to brew myself a cup or two and let the battles over tea's medical benefits wage onward without me.

Seemingly, anyone who could boil water can make tea (and if you are reading articles in a Food section, I would assume that would include you). But there is an art to making a truly savory cup of tea. Here are some pointers:

• Use the best quality leaf tea you can find.
• Use fresh water, just off the boil, in your teapot, adding one teabag for every 6 ounces of water.
• Allow the tea to steep without stirring for three to five minutes. You will have to decide the strength you like by trial and error.
• After steeping, remove the teabags without squeezing them (squeezing can press out some of the bitter tasting polyphenols that remain in the leaf).
• Add sweetener and/or milk to your liking and enjoy!