Health experts and nutritionists are urging tea lovers to reconsider their brewing habits, warning that the common practice of over-boiling tea leaves can destroy the beverage’s medicinal properties. According to experts, excessive heat strips tea of its essential antioxidants, transforming a potentially healthy ritual into a drink with significantly reduced nutritional value.
Dr. Zubala Yasir Lutfi, a prominent nutritionist, highlighted that many households habitually overcook both traditional milk tea and kehwa. She explained that while long brewing times might intensify the flavor for some, it ultimately undermines the health benefits. The prolonged exposure to high temperatures breaks down the antioxidants that help the body fight inflammation and oxidative stress, thereby lowering the tea’s overall worth as a nourishing beverage.
The concerns extend beyond just the loss of nutrients. Dr. Lutfi warned that consuming over-brewed tea—especially shortly after meals—can interfere with the body’s ability to absorb vital minerals like iron. The tannins found in tea can bind with iron in the digestive system, preventing it from being fully utilized. This is particularly concerning for individuals already struggling with low iron levels or anemia, as it can lead to persistent fatigue and nutritional deficiencies over time.
To maintain the healthy nature of this daily tradition, experts are recommending jaggery (gur) tea as a superior alternative to tea made with refined sugar. Jaggery is known to retain more natural minerals and can actually assist in better iron absorption compared to processed sweeteners. By switching to jaggery and avoiding the urge to over-boil the brew, enthusiasts can enjoy a richer, more wholesome flavor while ensuring their tea remains a beneficial part of their wellness routine.
