Beyond its chemical composition, the intensity and aromas of tea stimulate the senses in a way that promotes mental clarity and relaxation. Some studies suggest that the sensory experiences associated with drinking tea may help lower cortisol levels, reduce anxiety, and increase mindfulness.
Thus, a study published in 2018 demonstrated that inhaling black tea aromas caused a drop in stress markers in participants performing cognitive tasks. Floral teas, such as chamomile, are particularly effective for relaxation, while the refreshing scent of mint tea is associated with increased alertness.
One of the simplest but most essential health benefits of tea is hydration, says Emma Beckett, a nutrition researcher at the University of Newcastle, Australia. Staying hydrated is essential for the proper functioning of the heart, muscles and cognitive functions, for the lubrication of joints, as well as for digestion.
Although tea is a diuretic due to the caffeine it contains, its effects are mild, allowing it to be considered a hydrating drink. “Hydration is not just what remains in your body,” explains the researcher. “It’s also a question of traffic [de l’eau] in your body, which allows it to eliminate toxins and excess salt.
Tea is rich in antioxidants, particularly flavonoids such as catechins. These substances fight cellular damage, reduce inflammation and reduce the risk of chronic diseases, such as heart disease and certain cancers. Green tea has a very high concentration of catechins and therefore has important anti-inflammatory and anti-cancer properties.
The four main catechins in green tea are epicatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate (EGCG), which work together to provide these benefits. EGCG, in particular, has been shown in preliminary studies to help regulate blood sugar levels, reduce abdominal fat, and promote fat oxidation during exercise. This is why this substance is very popular with people who pay close attention to their health.
While green tea has the highest concentration of catechins, black tea retains its antioxidant properties even though it undergoes fermentation which reduces catechin levels, points out Quan Vuong. This process creates unique compounds, such as theaflavins and thearubigins, which contribute to the health benefits of black tea.
New studies suggest that antioxidants in tea may play a role in gut microbiome health by encouraging the growth of good bacteria, which can influence everything from digestion to immune function.
These findings highlight the importance of tea consumption as a whole, with its compounds interacting synergistically to produce maximum health benefits.
“We tried to individually reproduce the different compounds contained in tea,” explains Julie Stefanski, dietitian and spokesperson for theAcademy of Nutrition and Dietetics (Academy of Nutrition and Dietetics). But, due to the complexity of the different compounds in tea, isolating specific compounds from tea never really provides the same benefits as drinking a cup of it. “They act together,” she observes.
