Healthy Life: Ice the oolong tea

Black, green, oolong, white and most herbal teas are calorie-free (until you add sweetener).
Black, green, oolong, white and most herbal teas are calorie-free (until you add sweetener).

Is tea a favored drink on a summer's day? If not, perhaps you will reconsider.

Is there a drink that can reduce inflammation and has anti-allergic properties? Yes, and it is more than 3,000 years old! This miracle super drink is oolong tea.

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Oolong tea is a special blend of green and black tea leaves (Camellia sinensis). The leaves have been fermented, giving the tea a unique smooth, mellow flavor with a slight natural sweetness. This fermenting process also enhances the natural catechins within the tea leaves. Catechins are flavonoids responsible for anti-inflammatory responses. Studies have shown the anti-inflammatory properties of oolong tea are greater than those found in green tea alone.

A Japanese study resulted in reduced eczema in people drinking oolong tea on a daily basis. The results were notable within one month. In addition, studies have also shown a marked reduction in allergic response in those drinking oolong tea on a regular basis. Other research has revealed oolong tea to improve cardiovascular health including lowering cholesterol, lower blood sugar in diabetics and aid in weight management. With all these health benefits, drinking a glass iced may not be such a bad idea!

It should be noted oolong tea does have a caffeine level between 45-60 milligrams. To put this in perspective, a cup of coffee has between 100-150 milligrams of caffeine (depending on strength/blend). If you are caffeine restricted, you can reduce the caffeine content of oolong tea by first steeping the tea leaves in hot water for 30 seconds and then discarding the water. Add fresh water and steep for five minutes. Most of the caffeine will be extracted in the initial waste water with most of the catechins remaining in tea.

To brew the perfect cup of oolong tea, heat water to between 180-200 degrees. Use 1 teaspoon of rolled tea leaves or 1 tablespoon of flat leaves per 6 ounces of water. Steep for three to five minutes. Remove the tea leaves. (Note: tea leaves may be reused two or three times). Tea can now be poured over ice in a shatterproof glass. If you prefer, brew the tea by the pot and ice in a pitcher to enjoy throughout the day. Here is an ice cream recipe featuring oolong tea.

Dr. Dianna Richardson of the Health, Wellness & Nutrition Center in Jefferson City has served communities as a wellness practitioner for more than 20 years. Core to her practice has been the use of nutrition to enhance health and improve vitality.

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Oolong Tea Ice Cream

Makes about 1 quart.

1 cups coconut cream

1 cups coconut milk

cup oolong tea leaves

cup sugar

4 eggs, beaten

Place milk, cream and sugar into a saucepan. Warm up the milk mixture until bubbles form on the edge of the pot. Turn off heat.

Add tea and let steep for 20 minutes.

After 20 minutes, bring mixture back to a warm simmer. Do not boil. Once the bubbles start forming on the sides it's done. Turn off the heat.

In a large mixing bowl, beat eggs until light yellow.

Slowly mix the milk mixture into the eggs, while continuing to beat the eggs.

Once all the milk mixture is added into the eggs, strain tea leaves, pressing to get all the flavor out.

Add back into a clean pot and reheat the mixture to 185 degrees. Do not boil.

Cool to 95 degrees before placing in the refrigerator. Chill overnight before churning.

Churn ice cream according to ice cream maker's instructions. Place in the freezer for at least four hours or overnight. Serve. Enjoy!