Microwaving Tea May Be The Healthiest Way To Brew It
If you are someone who loves drinking tea, then this news is definitely for you. Microwaving tea makes this hot beverage healthier by giving a significant boost to its antioxidants, claims new research by an Australian scientist.
Tea drinkers generally pour boiling water into the cup and then dip a tea bag into it. But Dr Quan Vuong, from the University of Newcastle on the New South Wales Central Coast of Australia, claims this is not the right way to prepare tea, and microwaving tea may be the best.
According to him, filling the teacup with cold water and microwaving it for 30 seconds on 50 percent power is the best way to drink tea. Mr. Vuong has done extensive research on tea drinking mannerisms and the science behind it, and suggested microwaving tea is the healthiest and tastiest way to drink this humble brew, as compared to heating it up on the stove.
As per the Australian scientist, tea drinkers should make their tea as follows:
- Put hot water in the cup with your teabag.
- Heat in the microwave for 30 seconds on half power.
- Let it sit for a minute.
If Mr Vuong is to be believed then making tea using above technique activates the bioactive compounds within the tea bag or in loose leaves, including caffeine, amino acid theanine and polyphenol compounds by 80 percent, in both black and green teas.
Polyphenols are naturally occurring compounds containing antioxidants which are known to lower one’s risk of cardiovascular disease, cholesterol, hypertension and diabetes.
People generally love to drink tea with teabag submerged in water for as little as half a minute, but, according to Mr Vuong, by this method we can extract only 10 percent of the tea’s beneficial properties.
In order to extract the maximum good compounds from the tea leaves, he discovered, you had to brew tea for 20 minutes at 80 degrees.
“This method resulted in a tasty cup that extracted about 80 percent of the good compounds. The microwave doesn’t just heat the water it helps extract the compounds too,” Mr Vuong said.
Although, the researcher tested this method on green and black tea but he believes this might just be useful for all sorts of tea.
“In food products, people are concerned with health benefits but also with food quality and shelf life,” Dr Vuong told a leading tabloid. “Microwaving is one of the advanced technologies to get more bioactive compounds from the products.”
He has also recommended sipping three cups a day to experience elevated benefits from the release of compounds.