Tea

In China, it is widely believed that green tea is a source of Vitamin C. Since Vitamin C is destroyed by heat, we are left with the question, is this belief valid? According to Kit Chow and Ione Kramer in the book, All the Tea in China, research was done in China on the medicinal properties of teas. "Heat destruction does occur, but not in tea (green tea). Something, as yet undetermined, apparently helps stabilize Vitamin C." Is it because green tea contains powerful antioxidants called polyphenols? Green tea has been shown to combat stomach and skin cancers, and to boost the immune system (Ody
pg. 44).
The amount of Vitamin C varies greatly depending on growing conditions, the age of the leaves at picking time, and how long they have been stored. Japanese tests found that tea stored three years had lost all its Vitamin C.
As for black tea, authorities have long believed that almost all its Vitamin C is destroyed during fermentation. The fermentation process intensifies the stimulant properties of the tea leaves. Tannins found in tea reduce iron absorption. Mineral analyses in my clinical practice have shown that black tea drinkers accumulate high levels of the toxic mineral cadmium. I do not recommend black tea for anyone and especially those with stomach ulcers or acid reflux because black tea can stimulate gastric acid production.
While traveling in Asia, I visited a tea plantation. Immediately upon entering the building where the black tea is fermented, I became nauseated from the odor released from the fermentation process. I haven't been nauseated by anything since, or for as many years as I can remember before
that.
Regarding herbal teas, some, such as roots and barks need longer heating times. Others, such as flowers and leaves can have their medicinal properties destroyed by boiling and do not need to be heated for much time at
all.
For leaves and flowers, I believe the infusion method is best. Place your herbs in a strainer lined with a nonbleached coffee filter. Place the strainer on top of a bowl and pour very hot water (not boiled) over the herbs. What fills your bowl will be the herbal tea.
For roots, barks, berries, nuts and seeds, I feel that the decoction method works best. Soak the herbs in distilled water overnight to soften them and then simmer in a covered pot for at least 15 minutes. Strain and drink!
Brigitte Mars contributed the following information on cold water infusions. "The following flowers make delicious sun teas, without the use of any heat. Fill a glass pitcher with fresh flowers (1 cup flowers to 1 gallon water) from the list that follows. Cover with pure water. Allow to steep in the sun (or moonlight) for several hours. Strain and imbibe the beauty of fresh flower infusions! The infusion will keep up to four days in the refrigerator." I often enjoy Sun Tea and I hope you will also!
Anise hyssop leaf and flower (Agastache foeniculum)
Bee balm leaf and flower (Monarda species)
Catnip leaf and flower (Nepeta cataria)
Lavender flower (Lavandula species)
Lilac flower (Syringa species)
Lemon balm leaf and flower (Melissa officinalis)
Lemon verbena leaf (Aloysia triphylla)
Peppermint leaf and flower (Mentha piperita)
Rose flower and hip (Rosa species)
Rosemary leaf and flower (Rosmarinus officinalis)
Spearmint leaf and flower (Mentha spicata)