Increasingly, it seems, there's evidence that green tea is good for us as well as pleasing to the taste.
Research presented at a recent American Institute for Cancer Research conference on food, nutrition and cancer explains that an active substance in green tea targets a specific stage in the cancer process more effectively than current cancer drugs do, the AICR says.
The AICR also points out that studies conducted in Asia, where green tea consumption is widespread, have found that regular consumption of green tea is associated with a lower risk of many different cancers.
Whether you're fond of your cup of tea, remember that green tea can be added to your diet in a variety of other ways.
Chefs in the United States have discovered a variety of ways to use tea in their recipes, from broths and marinades to sauces and desserts. The following recipes developed by the AICR for the American home cook offer easy ways to use green tea in everyday dishes.
Jasmine tea and kiwi sorbet
3 cups water
2 1/2 tablespoons jasmine green tea or unflavored green tea leaves (see note)
3/4 cup sugar
1/4 teaspoon lime or lemon extract
8 kiwis, peeled and halved
Jasmine tea and Kiwi sorbet
Bring water to not quite the boiling point in a small saucepan that is not made of aluminum. (A glass, enameled, stainless or nonstick pan is acceptable.) Remove from heat and stir in tea leaves.
Cover and allow tea to steep 5 minutes. Strain and put tea back in the saucepan. Add sugar. Over medium heat, stir until sugar is dissolved. Raise heat to high and simmer about 5 minutes, or until tea becomes syrupy. Stir in extract. Set aside until room temperature.
Place kiwis and tea syrup in a blender or food processor and puree until smooth. Taste and, if desired, blend in a little more sugar or extract. Pour mixture into an ice-cream maker and follow manufacturer's directions for making sorbet. (Ice-cream makers create a slightly less icy texture.)
Or use a shallow pan and cover mixture with plastic wrap, pressing down so it makes contact with the mixture and place in freezer. Using a fork, mash and re-blend mixture every hour for about 4 hours, re-covering pan with plastic wrap after each re-mixing. After the fourth hour, transfer sorbet to a container that will hold 5 cups. Cover and store in freezer until ready to use.
Allow frozen sorbet to slightly soften before serving. If desired, serve with slices of kiwi or fruit of a contrasting color, such as strawberries, peaches or nectarines.
Makes 10 servings, of 1/2 cup each.
Note: In addition to loose tea, tea removed from tea bags can be used, but the latter must be measured before brewing, as the amount of tea can vary according to both brand and type.
Nutrition information per serving: 102 calories, 0 grams fat, 26 grams carbohydrates, less than 1 gram protein, 2 grams dietary fiber, 4 milligrams sodium
Green Tea Dip and Spread
3 green tea bags
1 cup reduced-fat cream cheese or ricotta cheese
2 tablespoons finely minced fresh chives or basil leaves
This photo provided by the American Institute for Cancer Research shows ways to enjoy the beneficial health effects of green tea: It can be used as an ingredient in Jasmine Tea Poundcake With Ginger, foreground, in addition to being brewed to drink. The three glass mugs hold three different kinds of green tea, which is not always literally green in color: from left to right, the teas are genmaicha, hojicha and bancha.
Place tea bags in a heatproof glass or ceramic container that holds more than 1 cup. Bring 1 cup of water to a not-quite boil and remove from heat immediately. (Water that has come to a boil should be cooled for about 1 minute before using.) Pour water over tea bags and allow the tea to steep for 3 to 5 minutes.
Remove tea bags, squeeze out liquid and discard. Allow tea to cool to room temperature. If not using immediately, refrigerate (covered) until ready to use. (Depending on the temperature of the room, tea left standing will eventually develop mold.) Allow refrigerated tea to come to room temperature before using.
Place cheese and minced herb in a blender and mix on medium-high speed to blend thoroughly. Continue blending until mixture is smooth. Gradually add small amounts of the tea concentrate until the mixture is spreadable, as desired. (Remaining concentrate can be diluted and reheated to make iced or hot tea for drinking, or stored, chilled, for another use.)
Transfer the tea-cream cheese mixture to a covered container and refrigerate for at least an hour to allow flavors to meld. Bring mixture back to room temperature before using, either as a spread for toasted bagels or bread at breakfast; as a spread for crackers, sandwiches, or wraps; or as a dip for vegetable crudites and toasted tortilla chips.
Makes 18 tablespoons.
Nutrition information per tablespoon: 31 calories, 2 grams total fat (1 gram saturated), 1 gram carbohydrates, 1 gram protein, 0 grams dietary fiber, 39 milligrams sodium
Jasmine Tea Poundcake With Ginger
Canola oil spray
1/4 cup loose jasmine green tea leaves or unflavored green tea (do not use tea from tea bags)
2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
Zest of 1 small lime
4 eggs
1 cup sugar
3/4 cup canola oil
2 tablespoons fresh lime juice
2 teaspoons vanilla extract
Preheat oven to 350 degrees and place rack in lower third of oven. Lightly oil a 9-inch loaf pan with canola oil spray, then line bottom with waxed or parchment paper.
Using a blender, food processor, or nut grinder, pulverize tea leaves as fine as possible, preferably into a powder. In a large bowl, sift together flour with the powdered tea, ginger, baking powder, salt and baking soda. Stir in the zest.
In a separate large bowl, beat the eggs, first at low-medium speed to blend, then at high speed until light in color. Slowly add sugar, beating after each addition, until mixture becomes thick, pale and creamy. At high speed, gradually beat in the oil, juice and vanilla. Fold in the dry ingredients, 1/3 at a time, just until well blended.
Transfer batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, about 50 to 55 minutes. (If edges of tea bread begin to turn dark brown before the bread is done in the center, lightly cover top of loaf with foil to avoid over-baking at the perimeter.) Remove the pan from the oven.
Place the baked bread on a rack for 10 to 15 minutes, or until cool enough to handle. Remove bread from the pan, peel off paper and allow to cool completely on the rack. Cut into slices to serve immediately, or wrap tightly in plastic wrap. (To slice, a thin, serrated blade works best.)
The tea bread can be stored at room temperature or in the refrigerator if tightly wrapped in plastic wrap and then foil, or in the freezer. Frozen bread should be thawed in the refrigerator before bringing it to room temperature and serving.
Makes 12 slices.
Nutrition information per serving: 289 calories, 16 grams total fat (2 grams saturated), 33 grams carbohydrate, 4 grams protein, less than 1 gram dietary fiber, 277 milligrams sodium
- Recipes for AP from the American Institute for Cancer Research
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