Tea, whether hot or cold, has long been a familiar drink associated with a slow pace of life and traditional health care values. Recently, cold brewed tea has been favored by many people with the belief that this brewing method retains more nutrients. However, existing scientific evidence shows that the story is not that simple.
Cold tea is made by soaking tea leaves in cold water or cold milk for a few hours, even overnight. This method helps the tea have a mild, less bitter taste and is said to be less acidic.
Cold or hot, where is the difference?
Water temperature directly affects the ability to extract biological compounds in tea leaves. Cold white tea may contain a higher level of antioxidants, conversely, with green tea, hot water extracts more catechins and polyphenols, because some compounds are only released when exposed to heat.
Dr. David Sinclair, a molecular biologist at Harvard Medical School (USA), commented: "Heat helps break down the cell structure of tea leaves, thereby releasing more antioxidant compounds. Refrigeration can maintain a mild flavor, but it is not always biologically optimal.
Therefore, the biggest difference between cold-cooked tea and hot tea, for the majority of consumers, probably lies in the flavor. If you don't like the pungent, bitter taste, cold-cooked tea is an easy choice to drink. If you prioritize maximizing nutrient extraction, hot tea still retains its traditional role.
Tea and recognized health benefits
Regardless of how it is brewed, tea still brings many health benefits that have been researched relatively clearly.
First, support for the heart. Drinking tea regularly is associated with reducing the risk of heart disease, including myocardial infarction. Some studies show that drinking two to three cups of green tea or black tea a day can help lower blood pressure and reduce LDL cholesterol. Polyphenols in tea are said to help improve blood vessel function and reduce inflammation.
Second, reduce the risk of stroke. People who drink three cups or more of tea per day can reduce the risk of stroke by about 20 - 25% compared to people who drink less or no tea. Flavonoids in tea help stabilize blood pressure and blood lipids, thereby protecting the cerebral blood system.
Third, beneficial for the brain. Green tea and black tea are recorded to support memory, reduce the risk of dementia and Alzheimer's disease. The compounds in tea have the ability to reduce inflammation and limit harmful protein buildup in the brain. The consumption level considered reasonable is in the range of two to four cups per day.
Fourth, the potential to protect against cancer. Some studies show that drinking sugar-free tea can reduce the risk of oral cancer and bladder cancer. However, the evidence is not consistent with other common cancers. Green tea is the most studied type, especially with upper gastrointestinal cancer, but tea should not be seen as the main preventive measure.
Finally, antioxidant and anti-inflammatory effects. Tea contains many plant compounds, especially abundant in green tea, which helps neutralize free radicals, reduce inflammation and support the immune system. Drinking tea regularly, whether hot or cold, can contribute to maintaining long-term biological balance and health.
In short, cold tea is no more "miraculous" than hot tea. Each way of making tea has its own advantages, and the best choice is still the way that suits the taste, habits and moderation. Traditional or new trends, the important thing is to keep the teacup a healthy part of daily life.
