Give teas a chance: skip the coffee and drink in the healing power of the white, green, or black

THE EVIDENCE IS POURING IN. Drinking tea can protect you against heart disease, cholesterol, high blood pressure, and some cancers.

Even if you're a dedicated java junkie, you can find time for tea. Substitute a refreshing cup of Earl Grey or gunpowder green for that double mocha latte once or twice a week. You'll add antioxidants and polyphenols without sacrificing the energy boost.

Here's just a taste of the benefits: University of Wisconsin researchers found that tea drinkers had fewer viral and bacterial infections and less risk of heart disease, stroke, and osteoporosis. Green and white tea stimulate the liver to detoxify carcinogens and may kill precancerous cells, before they become tumors, according to studies at Oregon State University. And research presented to the American Society for Microbiology found that white tea extract inhibited the bacteria that cause strep throat and pneumonia, and increased the ability of toothpaste to fight cavities.

Real tea (unlike the herbal stuff) comes from Camellia sinensis, a plant that's naturally caffeinated. (Levels of caffeine vary by tea type and steep time, but can be less than half that found in coffee.) Black teas owe their amber color and robust taste to an oxidation process, while simple steaming and drying produce more delicate green and white teas. Differences in climate and soil also influence the plant's essence, allowing for a multitude of flavors--there's a tea for every palate.

So how do you find a favorite? "Don't declare allegiance to just one type of tea," says James Norwood Pratt, author of The New Tea Lover's Treasury. "Have a dozen or so that you love." Who knows? You may decide to bag coffee completely.

COPYRIGHT 2005 Weider Publications
COPYRIGHT 2005 Gale Group