Green tea is an important source of antioxidant, plant compounds called flavonoids that provide potent health protection. Drinking green tea regularly is linked to improved heart, eye, bone, brain and dental health, as well as a stronger immune system and a lower risk of some cancers. I drink a pot of green tea every day. To get more powerful health protection from my tea, I make it with cinnamon, cloves and fresh ginger. These spices are loaded with antioxidants and have strong anti-inflammatory action. They also help fight off bacteria and viruses that lead to infection. When I travel, I always take my green tea and spices with me on the road.
Makes 5 cups (1250 mL)
5 cups (1250 mL) boiled water
3 green tea bags
3 whole cinnamon sticks
5 whole cloves
1 inch (2.5 cm) by about 1 inch (2.5 cm) fresh ginger root, very thinly sliced
- Add tea bags, cinnamon sticks, whole cloves and freshly, sliced ginger (leave the skin on the ginger root when slicing it) to a tea pot.
- Put the water on to boil. When the water is just about to start boiling, pour it into the teapot (over the teabags and spices).
- Remove the tea bags after 4 to 5 minutes, but leave the spices in the water until all of the tea has been consumed. The spices will continue to seep into the water.
- Drink the pot of tea throughout the morning and afternoon (I don’t drink green tea into the evening, because of the caffeine). Add a splash of lemon juice, instead of milk, to your tea to enhance the absorption of the antioxidants it contains.
Please note: most green tea contains about 24 to 40 mg of caffeine per brewed cup (250 mL). It is generally recommended to limit caffeine to about 400 mg per day.