My exploration into teas from a raw diet perspective brought about more questions than answers.
- What temperature does a raw food purist heat the water? Are the actual tea leaves raw?
- What health properties are gained by high temperature steeps or extractions and which properties are lost?
There was one answer that I encountered while reading the tea leaves that is sure to be a received with a warm but still raw welcome.
Theory: Water over 170F can promote white blood cell activity
One theory that lends to the wisdom of eating a raw food diet is based on the premise of ‘digestive leukocytosis’.
Research conducted by the Swiss Dr. Paul Kouchakoff in the 1930’s indicated that eating only cooked food provoked an increase white blood cell activity, as if it the were fighting an infection. The flash point of water is considered to be around 170 F. David Wolfe pointed out in an interview that consuming water heated above 170 F can promote an increase in white blood cell activity, even if the water is consumed after cooling.
Is this a radical premise?
This premise comes across as very radical to the modern day masses.
It also cuts against the grain of age-old Ayurvedic and Traditional Chinese Medicine practices where the medicinal compounds of an herb are thought to only be extractible at the literal boiling point.
Are dried tea leaves raw?
Regarding the question of the actual tea leaves being raw has to do with how the the leaves or plants are dried. It is quicker for tea manufacturers to use heat to expedite the drying of leaves and this can hardly be scrutinized given the assumption the tea will be steeped in hot if not boiling water.
Most teas will steep in the sun or even in room temperature water, but this takes longer and the tea will not be as strong. Higher temperature steeps often lead to a more bitter taste. For optimum flavor, some Yerba Mate manufactures recommend their leaves be steeped around 170 F to avoid bitterness.
Raw Foodist’s Rejoice!
There are new extraction processes that utilize mechanical forces to break raw materials down to the micron level.
This process uses vibration and speed, instead of heat, to extract and break down the medicinal compounds of the plant.
Go ahead and enjoy a cuppa!
Matthew Gaffney is the author of The Chocolate Sundae Paradox and the creator of TheFeelGoodLounge. Inspired by the pursuit of radiant health, Matt’s transformation went from a burger and pizza connoisseur to a radiant health connoisseur. Matt features three of his raw Superfood elixirs in a natural foods store in Los Angeles under TheFeelGoodLounge label.
Tera’s Teas
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