Reading the tea leaves: healthful effects fuel quaffing, cooking trends.

Every spring in the Fujian Province of southeastern China, the most rare and delicate of all teas is gathered from row upon row of the country's lush, terraced tea gardens. But unlike the other green, black, and oolong teas hailing from the Camellia sinensis plant, this special tea is produced exclusively from the plant's hair-covered leaf buds, which are quickly steamed and fired to prevent oxidation. The result is an exceptionally-refined product yielding a soft, delicate flavor.

With such an impressive pedigree, it comes as little surprise that white tea has positioned itself as the next big thing to hit the tea industry. In addition, recent studies performed by the Linus Paulding Institute in Corvallis, OR have suggested that white tea may be the best of all teas at fighting cancer--as they are rich in antioxidants such as vitamin E and polyphenols. Since the buds from which white tea is derived are not subject to oxidation, more of these beneficial elements are preserved. Conversely, green tea is composed mainly of leaves that are steamed or fried before being rolled, while oolong and black teas undergo even further processing.

Revolution Tea, based in Tempe, AZ, is one of several companies that have introduced lines of premium, bottled white teas to help meet this new demand among health-conscious consumers. "We unveiled our bottled white teas in June of this year," said Jeff Irish, creative and marketing director. "The white tea allows us to brew with a lighter, subtler flavor. Because of this, we are able to complement the tea itself with other flavors." Currently, Revolution Tea offers their line of bottled white teas in four flavors: blackberry, tangerine, raspberry, and key lime. "We will soon be adding two other flavors as well," he added.

Similarly, The Republic of Tea of Navato, CA--a company that has sold their own line of varietal bottled teas since 1996--recently added "honeydew white" to their lineup of flavors. "The honeydew white will only be available for sale in restaurants," explained Christine Baxter, sales manager for The Republic of Tea. "We think this product is ideal for the business lunch crowd. More and more people are learning about white tea, and they're interested in its health benefits--including being low in caffeine."

Based out of Manhattan, Inko's was the first beverage company solely dedicated to producing ready-to-drink white iced teas, and has recently added their own honeydew white and blueberry flavors to a line that now includes five varieties. In 2003, Inko's received the award for "Best Non-Carbonated Soft Drink of 2003" from the beverage industry watchdog, The Beverage Network. All of their drinks come in stylized, 16 ounce-bottles made of stippled glass.

In order to preserve the natural benefits of the white tea, the bottled drinks from all of the manufacturers contain no sugar or calories. "In bottled teas in general, there aren't many choices that are available unsweetened," Jeff Irish said. "This is a flavorful alternative to standard bottled water, and it is certainly better than sports drinks than contain sugars or other undesirable ingredients."

For The Republic of Tea's honeydew white flavor, consciously pairing the beverage with food is strongly encouraged. "The tea goes well with fresh fruit, sorbet, and other desserts," Baxter said. Unlike black or green tea, a characteristic quality of white tea is its absence of a "grassy" aftertaste.

Tea Oil

Apparently, tea is not just for drinking anymore. Also from The Republic of Tea, Imperial Republic Tea Oil deserves a look from chefs who are interested in oil that contains less saturated fat than olive oil; is rich in vitamins A, D, and E; and contains other natural antioxidants. "It has a wonderful neutral flavor that doesn't overpower the other ingredients," said Marideth Post of the The Republic of Tea. While tea oil has been used for centuries throughout Asia, it is only just now making its way into Western cuisine, proving to be an attractive alternative to standard vegetable or canola oils.

"It is excellent for sauteing or wok cooking, or even used on its own or tossed over vegetables," Post added.

Imperial Republic Tea Oil is meticulously cold-pressed from the seeds of the same tea plant that is used for the white tea. The extremely high flashpoint of this extra virgin oil makes it adaptable to a multitude of cooking styles. Unrefined and minimally processed, the oil contains no sodium, cholesterol, or trans-fatty acids. Some of America's most prominent chefs--Hubert Keller, Bradley Ogden, Douglas Rodriguez--have incorporated tea oil into their cooking as well.

For clubs looking to add more healthful options to the their F&B offerings, it pays to take another look at tea.