Does cold-brewed tea really retain more antioxidants and nutrients compared to traditional hot tea?
In recent years, cold brew tea has become a popular alternative to hot tea, especially in hot weather. The brewing method involves steeping tea leaves in cold water for several hours, sometimes even overnight, instead of using hot water.
Some believe that brewing tea with cold water can retain more health-beneficial compounds, especially polyphenols and antioxidants, while also making the tea less bitter and less acidic.
However, based on the available scientific evidence, cold-brewed tea is not necessarily superior to hot tea in terms of nutritional value.
1. Does cold water really make a difference in the antioxidant content of tea?
To date, the number of studies directly comparing cold-brewed and hot-brewed tea is quite limited. One 2010 study showed that cold brewing may increase the antioxidant content in white tea. However, this result does not apply consistently to all types of tea.
For green tea, many studies indicate that hot water extracts more antioxidants. This suggests that some bioactive compounds in tea are only released when exposed to high temperatures. Therefore, using cold or hot water can have different effects on different types of tea and different groups of active compounds.
In short, it's impossible to definitively say that cold-brewed tea is always "better" than hot tea. The biggest difference between the two brewing methods probably lies in the flavor, as cold-brewed tea is generally milder, less bitter, and easier to drink.
Cold-brewed tea is usually milder, less bitter, and easier to drink than hot tea.
2. Whether brewed hot or cold, tea still offers health benefits.
Regardless of the brewing method, tea remains a source of beneficial plant compounds, particularly polyphenols and flavonoids. Numerous studies suggest that regular tea consumption can offer several notable health benefits:
2.1. Supporting cardiovascular health
Regular tea consumption has been linked to a lower risk of cardiovascular disease, including heart attacks. Some studies suggest that drinking two to three cups of green or black tea daily may help lower blood pressure and LDL ("bad" cholesterol).
These benefits are attributed to polyphenols in tea, compounds that have the ability to:
- Improves blood vessel function.
- Reduces the inflammatory response.
- Helps maintain healthy blood lipid levels...
For green tea, hot water extracts more antioxidants than cold-brewed tea.
2.2. May reduce the risk of stroke
Tea, especially green tea, has been linked to a lower risk of stroke. Observational studies suggest that people who drink three cups of tea a day may reduce their risk of stroke by about 20–25% compared to those who drink little or no tea.
The mechanism believed to provide similar cardiovascular benefits is that flavonoids in tea help improve blood vessel function, support blood pressure and cholesterol levels, and thus contribute to a reduced risk of stroke.
2.3. Potential benefits for brain health
Drinking green or black tea may support brain health and is associated with a lower risk of memory loss, dementia, and Alzheimer's disease.
One hypothesis is that bioactive compounds in tea may help reduce inflammation and limit the buildup of harmful proteins in the brain. Many studies suggest that moderate tea consumption, typically two to four cups per day, provides the most noticeable benefits for brain function.
Tea is a source of beneficial plant compounds, especially polyphenols and flavonoids.
2.4. Tea and Cancer Risk: The Benefits Are Modest
Some evidence suggests that drinking unsweetened tea may help slightly reduce the risk of oral and bladder cancer. Drinking more than two cups of tea per day has been associated with a slightly reduced risk of cancer in general; however, the results are inconsistent.
Studies have not shown clear benefits for common cancers such as lung, breast, or prostate cancer. Green tea is the most studied type of tea, with some data suggesting potential benefits for upper gastrointestinal cancers, but results may be influenced by factors such as smoking and alcohol consumption.
Overall, tea should not be considered a primary cancer prevention strategy, but it can play a supportive role in a healthy lifestyle.
2.5. Antioxidants and Anti-inflammatory Effects
Natural teas, especially green tea, are rich in bioactive plant compounds that act as antioxidants and have anti-inflammatory effects. According to research published in the Journal of Food Science and Technology , both green and black teas exhibit antioxidant, anti-inflammatory, and potential anticancer activity, although the levels vary depending on the type of tea and processing method.
Drinking tea regularly can help:
- Supports the immune system.
- Protects cells from oxidative stress.
- It helps maintain the body's biological balance over time.
3. Cold tea or hot tea: Which should you choose?
From a current scientific perspective, there isn't enough evidence to definitively say that cold-brewed tea is better than hot tea. Each brewing method can extract different compounds, depending on the type of tea. More importantly, you should drink tea regularly and choose a type that suits your taste to maintain a long-term habit.
Whether served hot or cold, tea remains a healthy beverage, providing antioxidants and offering numerous potential benefits for overall health.
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