The evidence that Chinese tea helps prevent cancer is overwhelming. Since the 1990s, hundreds of studies have been performed showing that tea can inhibit the formation of tumors, and slow the growth of those already formed.
Here are just a few examples of what cancer-related studies have shown:
Chinese tea and breast cancer: Scientists have long noted that breast cancer is much less common in countries where green tea is regularly consumed. One Japanese study found a decreased risk of recurrence for early-stage cancer patients who drank three or more cups of green tea. This suggests at least the possibility that regular green tea consumption may help prevent recurrence of breast cancer in early-stage cases. A Chinese study found that women who consumed at least 26 ounces of green tea leaves each year had a 39-percent reduced risk of breast cancer compared to nondrinkers. Twenty-six ounces of dried leaves per year equates to only 300 cups of green tea over the course of a year, which equalsless
than one cup per day.
Chinese tea and lung cancer: A study published in 2003 found that smokers who drank four cups of decaffeinated green tea per day demonstrated a 31- percent decrease in biomarkers of oxidative DNA damage in white blood cells as compared to those who drank four cups of water. Oxidative DNA damage is implicated in the development of various forms of cancer. A study published in 2007 in the Journal of Inflammation found that black tea had a positive preventive effect. In this study, guinea pigs were subjected to cigarette smoke exposure and then given water or black tea to drink. The cigarette smoke, needless to say, caused damage to the guinea pigs’ lungs, which was prevented when they were given black tea infusions to drink instead of water.
Chinese tea and prostate cancer: Other than skin cancer, prostate cancer is the most common cancer affecting men. More than 230,000 American men are diagnosed with this disease each year, according to the American Cancer Society. A study published in the December 1, 2004 issue of Cancer Research showed that the polyphenols present in green tea help prevent the spread of prostate cancer by targeting molecular pathways that shut down the proliferation and spread of tumor cells, as well as inhibitingthe growth of tumor-nurturing blood vessels.
Oolong tea
A good Oolong is both refreshing and delicious; the Oolong spectrum has a range of aromas and tastes quite distinct from anything you get with green or black tea – from the delicate, nearly-green Pouchong through rich and subtle mid-range Oolongs like Ti Kuan Yin and on to teas which border on black.
It’s hard to get reliable figures on caffeine content, but it’s probably not far wrong to say that the average cup of Oolong tea, correctly brewed, has around half as much caffeine as a cup of black tea, and about half again as much as a cup of green tea. The difference comes mainly from the brewing temperature, not the makeup of the tea itself.
Although they combine features of black and green teas, their flavour has little in common with either. Unless over-brewed, most Oolongs show almost no trace of bitterness, and generally have a stronger aroma than almost any green or black tea.
Like other tea, Oolong tea is rich in antioxidants called polyphenols. These help prevent cancer, keep the heart healthy and aid general well-being.
In spite of all this, until recently it has been terribly difficult to find Oolong tea almost anywhere in Britain outside of Chinatown, the occasional oriental grocers, and a small number of specialist tea houses. This is now slowly changing.
