“Tea began as a medicine and grew into a beverage.”
–The Book of Tea, by Tenshin Okakura, 1862 – 1913 Tea has been considered a healthful beverage throughout history, and modern research provides strong evidence that its reputation is warranted. Research results indicate that tea may offer a variety of benefits:• Enhanced immune function
• Reduced risk of certain cancers
• Lower LDL (“bad”) cholesterol levels
• Higher HDL (“good”) cholesterol levels
• Lower blood pressure
• Thinner, less clot-prone blood
• Reduced risk of stroke
• Enhanced digestion
• Prevention of dental cavities and gingivitisMany of these health benefits stem from the high levels of powerfully antioxidant polyphenol compounds in tea, which belong to the same family of healthful antioxidants found in red wine and dark chocolate (i.e., flavon-3-ol polyphenols).Polyphenol antioxidants neutralize cell-damaging free radicals, which also turn on cancer-promoting genes and help cause LDL cholesterol to form artery-clogging plaque.White and green teas are rich in catechin-class polyphenols, which possess 20 to 30 times the antioxidant potency of vitamins C and E. The longer fermentation that black teas undergo converts 70 to 90 percent of their catechin-class polyphenols to related antioxidants called the flavins, which are generally weaker antioxidants, but produce even stronger beneficial effects in certain contexts (e.g., anti-HIV activity).White tea contains the highest levels of antioxidants, followed by green tea and black tea. Accordingly, you can enjoy a quiet cup of any type and know that you are drinking to your own health.