By LINDA BRANDT
Herald-Tribune Columnist
Published: Wednesday, July 22, 2009 at 1:00 a.m. Last Modified: Tuesday, July 21, 2009 at 5:21 p.m.
My favorite summer drink has a lot more going for it than its ability to cool and refresh on the hottest day.
As it turns out, iced tea contains antioxidants. An article at www.prevention.com cites research by the National Cancer Institute that found that both green and black tea can protect human and animal cells from DNA mutations, prevent healthy cells from turning cancerous and discourage established cancer cells from multiplying (Carcinogenesis, January 2000). This evidence that tea's antioxidants may prevent cancer, and even stop it once it has started, has led scientists to test tea extracts the same way they do new cancer drugs.
I like cold-brewed iced tea for a number of reasons – less heat, saving energy, supposedly less caffeine – but have started brewing it with boiling water because, according to the same prevention.com article, maximum antioxidants are released in boiling water. I boil a small amount of water and steep the same number of tea bags I would use for a whole pitcher. This releases the antioxidants and makes a concentrate. Then I fill the pitcher or jar with cold tap water and chill, or if I'm in a hurry, I add ice cubes.
The amount of antioxidants may vary with the kind of tea you use. I found this comparison at http://tiny.cc/Yr2vv, which will take you to Rodale's Web page on how to brew tea.
Black tea has antioxidant levels equal to those of green tea, and it has been found helpful in preventing heart disease. To brew it, let the water come to a full boil; that not only improves the flavor, but the heat from boiling water unleashes higher levels of antioxidants. Steep the leaves for 3 to 5 minutes; if you leave them in longer than that, the tea will taste bitter.
Green tea not only keeps strokes at bay, but a study from Italy found that drinking three cups of green tea daily prevented prostate cancer in men who had precancerous cells indicating the presence of the disease. Unlike black tea, green tea turns bitter if you steep it in boiling water. Bring the water to a boil and wait 60 seconds for it to cool down to 160 degrees F, and steep the leaves for only 1 to 2 minutes.
White tea is made from young tea leaves that are harvested just before the buds open and, as a result, it has lower levels of caffeine and a slightly sweeter taste than black, oolong or green tea. White tea has also been found to be effective at fighting infections caused by staph and streptococcus bacteria, pneumonia and tooth decay. It tastes best brewed in water that is 185 F, so wait 30 seconds after boiling the water for it to cool. White tea also needs to steep longer than black or green tea, anywhere from 4 to 15 minutes.
Oolong teas fall somewhere between green and black in terms of taste, and they have high levels of polyphenols, which protect against heart disease and stroke. It has a little more caffeine than green tea. Use water just below boiling, between 185 and 190 F, and steep for 3 to 4 minutes.
I was recently reminded of what must be the single disadvantage of drinking a lot of iced tea. Tannins in the tea can combine with iron in any supplements you may be taking and prevent it from being absorbed into your bloodstream. And drinking iced tea throughout the day can block the absorption of iron from foods like raisins or spinach, although it doesn't seem to affect heme iron (iron from meat). An article at http://tiny.cc/V1oaD, the peoplespharmacy Web site, suggests that because ascorbic acid can improve iron absorption, the iron supplement should be taken an hour before or two hours after drinking tea. Orange juice or a vitamin C tablet will improve iron absorption, as will drinking the tea seasoned with lemon.
I normally drink iced tea plain over ice, although sometimes I add lemon or lime juice and a sweetener. I have also mixed iced tea and lemonade, a concoction I recently learned is called an Arnold Palmer, and when it is endorsed by the famous golfer and sold in bottles it is called Arnold Palmer Tee.
Browsing the Internet, I found lots of folks who are way more adventurous about their iced tea than I have been. Contributors to http://tiny.cc/Zjimk shared combinations including mint and fennel and honey; lemon and cayenne pepper; and mango and chili. Most don't give specific ingredient amounts, but if you are adventurous, you might want to experiment. Steep Red Zinger and Lemon Zinger teas together. Add a little apple juice, chill and drink over ice.
Use equal parts lapsang souchong and regular tea bags for an earthy flavor: Place 3 regular tea bags and an equal amount of lapsang loose tea in a heat-proof 2-cup measure. Microwave on high power to boiling. Allow to steep, then pour the almost-black mixture over a very large cup of ice. Add flavor layers by using demerara or other dark sugar.
TODAY'S RECIPE
I thought a meltingly good cookie with a cool mouth sensation would be a nice accompaniment to iced tea. I chose Martha Stewart's Key Lime Meltaways from March 2008. But as with iced tea, there are some unusual variations, including lemon, peanut butter, chocolate, chocolate mint, vanilla and orange sugar-crusted chocolate chip. Go to cooks.com and type “meltaway cookies” in the search box.
RECIPE
KEY LIME MELTAWAYS
3/4 cup (1 1/2 sticks) unsalted butter at room temperature
1 cup confectioners' sugar, divided use
Finely grated zest of 2 limes (green part only)
2 tablespoons fresh lime juice
1 tablespoon vanilla
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon coarse salt
Makes 3 dozen cookies.
– Martha Stewart