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Tea: Not Just for Drinking

by Kellee Terrell

Learn how to use these healing herbs for cooking too!

When we think about tea, many of us instantly imagine a tall glass of iced tea in the summer or a cup of piping hot herbal tea in the winter. But, tea is more than a satisfying seasonal beverage—it’s a growing staple in American cuisine. “People in the United States are becoming more focused on the totality of health—mind, body and soul—so the food is reflecting that, and using tea as flavoring is a part of that shift,” says Rona Tison, senior vice president of corporate relations at tea manufacturer Ito En.

It’s a fact: Numerous studies indicate that tea may have a wealth of potential health benefits, especially green tea. Drinking it may enhance your immune function, positively affect cholesterol and blood pressure levels, reduce risk of developing heart disease and some cancers and prevent dental cavities and gingivitis. How? Researchers believe it’s due to green tea’s high level of flavonoids—plant-based organic compounds known for their antioxidant activity. Antioxidants stop free radicals—molecules that can cause harmful chemical reactions—from hurting our bodies by causing cancers and other ailments.

One recent study conducted at the University of California in Los Angeles found that drinking three cups of green or black tea daily can lower your risk of having a stroke by 21 percent.“Green tea is fantastic for you and is important because we live in a toxic society, which poisons our water, air and food,” says Atlanta-based chef Asata Reid, a.k.a. the Life Chef. “It’s a much-needed antioxidant bomb.”

Other teas, such as oolong, white and other black varieties—differentiated by the amount of fermentation each undergoes—boast health benefits too. They are a rich source of vitamins and minerals—particularly carotene and vitamins C, B-1 and B-9 (folic acid). In addition, the caffeine—a stimulant—in tea is good for you when the beverage is consumed in moderation. (The caffeine in tea is released in the body much slower than it is in coffee.)

But to reap bonus benefits from these tiny little tea leaves, we can do more than just drink this healthful brew. Let’s shift our focus from the kettle to the skillet as the Life Chef shares with RH four of her delicious tea-inspired recipes, perfect for summertime feasting.    

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