Health Benefits

There are five significant components found in all tea from the plant Camellia sinensis: essential oils, which are the source of tea’s delicious flavor and aroma; polyphenols, which are antioxidants that provide the tea’s brisk flavor and many of its health benefits; phytonutrients, which are small amounts of vitamins, minerals, and amino acids including L-theanine; enzymes; and methylxanthines, which are a family of alkaloids that include caffeine. Each of these components work differently in the human body and a full description is best left to a medical journal. However, recent research exploring the potential health attributes of tea is leading many scientists to agree that tea, both green and black, may contribute positively to a healthy lifestyle. "Fruits, vegetables, and tea all contain important antioxidants. Research suggests these phytonutrients may contribute substantially to the promotion of health and the prevention of chronic disease. For example, recent research studies reveal the antioxidants in tea may inhibit the growth of cancer cells and support cardiovascular health," stated Jeffrey Blumberg, Ph.D., F.A.C.N, Chief of the Antioxidants Research Laboratory at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University.

The information below is a summary of the health-related research compiled on the TeaUSA and UK Tea Council Tea Council website. For further reading and more detailed information (including copies of the original research papers), we strongly recommend visiting www.TeaUSA.com and www.tea.co.uk.

Recent research has explored the potential health attributes of tea through studies in humans and animal models, and through in vitro laboratory research. It suggests that tea and tea flavonoids may play important roles in various areas of health and may operate through a number of different mechanisms still being explored. Recent findings include:

Cardiovascular Health
The antioxidant properties of tea flavonoids may play a role in reducing the risk of cardiovascular disease by decreasing lipid oxidation, reducing the instances of heart attacks and stroke, and may beneficially impact blood vessel function, an important indicator of cardiovascular health.

Cancer Risk Reduction
Tea flavonoids may lower the risk of certain cancers by inhibiting the oxidative changes in DNA from free radicals and some carcinogens. Tea may also promote programmed cell death, or apoptosis, and inhibit the rate of cell division, thereby decreasing the growth of abnormal cells.

Immune Function
Recent research indicates that tea contains a component that can help the body ward off infection and disease and that drinking tea may strengthen the immune system.

Oral Health
The flavonoids in tea are thought to inhibit plaque formation, while the fluoride in tea may support healthy tooth enamel. Studies have associated tea consumption with a significant reduction in cavities.

Caffeine
Tea contains far less caffeine than coffee. While the typical serving of black tea contains approximately 40mg of caffeine, a serving of coffee can contain 80mg or more! Because caffeine content in tea depends (in part) upon the length of oxidation, lesser oxidized teas contain even lower amounts of caffeine. Oolong, green and white teas, for example, contain roughly 30mg, 20mg and 15mg, respectively - however these levels will vary depending upon the method of manufacture and brewing method. It is important to note that even decaffeinated teas contain small amounts of caffeine. Only herbal and fruit teas are completely free of caffeine (the notable exception being yerba mate).