Best Way Of Preparing Tea: Microwaving Tea Brings Out Its Healthiest Compound, Controversial Study Suggests
Tea is known for providing a lot of health benefits. But the healthiest tea is prepared through the use of a microwave, a new study suggest.
According to Mail Online, Quan Vuong, from the University of Newcastle, deeply researched the tea drinking behaviors and the science behind it. He claimed that microwaving a tea is the healthiest and tastiest way to gulp the liquid.
The bioactive compounds including caffeine, amino acid theanine and polyphenols contained in the teabag are activated once heated inside the microwave. Polyphenols are antioxidants that may reduce people's risk of cardiovascular disease, hypertension and diabetes, and could also decrease blood cholesterol level.
Soaking teabag in a water for half a minute is only drawing 10 percent of the tea's beneficial elements, Mr. Vuong said. The tea needs to be brewed for 20 minutes at 80 degrees in order to obtain all its healthy compounds, he added.
However, Mr. Vuong discovered that using a microwave in preparing a tea is the best method to practice. "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 revealed.
That technique of preparing the drink was also tested on green tea and the black tea. Mr. Vuong also urges people to consume three cups of microwave-processed tea per day to experience any actual benefits from its compounds. According to Huffington Post, the conventional methods of making a tea are not enough in acquiring most of the benefits from it.
Mr. Vuong suggested the following steps in making a tea using a microwave. He also found that the procedure offers a strong cup of tea and it also gives a similar result for black tea and the green tea. First, place the teabag in a cup of water then heat it in the microwave for 30 seconds on half power. Let it stand for a minute before sipping the goodness of the drink.