Tea (Camellia sinensis) is one of the highest sources of antioxidants, in fact it contains more of these health giving constituents than any vegetable or fruit. The antioxidants in tea appear to protect the body against heart disease by slowing the break down of ‘bad’ LDL cholesterol, improving blood vessel function and preventing blood clots. They also appear to have protective functions against strokes, cancer, and the type of DNA damage that causes cells to turn cancerous.
Drinking only one or two cups of tea a day may reduce the risk of artery blockage by forty-six percent. Antioxidants in tea belong to a group called flavonoids that are rich in catechins and these are responsible for giving the herb most of its health giving properties. Cell studies showed that one of the most important catechins, epigallocatechin gallate, blocked an enzyme that is needed for cancer cells to grow.
Black tea is made by crushing the leaves and allowing them to ‘ferment’ in the tea’s enzymes while green tea isn’t fermented; both come from the same plant. The most popular non-alcoholic beverage, tea can be purchased in various forms but the finest and most expensive is made from unopened leaf buds and leaves picked from the youngest shoots .
To gain maximum health benefits from tea allow it to brew for at least five minutes to extract the maximum amount of catechins. Tea can prevent the absorption of iron so try to drink it between meals rather than with them but if you enjoy a ‘cuppa’ with a meal eat a few apricots every day to keep your iron levels up. Drink two to five cups daily and keep tea leaves in airtight dark glass containers in a dry cool place; green tea has less caffeine than black tea.

Willie and Scented Fern, describe its strong aroma, which I think is rather pleasant in an antiseptic sort of way. I have the herb growing in my garden for its value as a delightful garden plant, its medicinal properties and its action as an insect repellent.

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