Tea is a natural product from a renewable foundation.
The refreshing beverage contains no sodium, fat, carbonation, or sugar. It is virtually calorie-free and keeps you hydrated.
Tea contains flavonoids, compounds that have antioxidant properties. Antioxidants neutralise free radicals, helping us maintain our youth.
New findings from scientific studies continue to support the belief in tea’s health properties.
Research has explored the potential health attributes of drinking green and black tea, both of which are made from the camellia sinensis plant, and results have revealed both drinks have similar health benefits.
Studies suggest that tea and tea flavonoids may play important roles in heart health, neurological health and cellular health.
Research also shows that drinking tea can offer significant heart health benefits by helping a person to lower their cholesterol.
One Harvard study found a person who drank a cup or more of black tea per day had a 44 per cent reduced risk of having a heart attack.
And in a large population based study, adults who drank more than two cups of green tea every day reduced their risk of cardiovascular disease by more than 20 per cent.
In the US, a study by the Department of Agriculture found that people who drank five cups of black tea a day reduced their cholesterol by more than 10 per cent in just three weeks.
The benefits to gastrointestinal health from drinking tea are also evident in studies. One study found that women who drank 2.5 cups of tea a day had a reduced risk of rectal cancer risk.
A separate study found tea drinkers to have a reduced risk of colon cancer compared to non-tea drinkers.
According to some scientists, a person’s neurological health is also benefitted by drinking tea every day.
A long-term study of close to 30,000 people showed that drinking three or more cups of tea per day was associated with a 69 per cent reduced risk of developing Parkinson’s disease.
Further to these findings, research presented at the 2007 Scientific Symposium on Tea and Health showed that the amino acid theanine, which is found in tea, may help prevent age-related memory loss.
