Tea is the second most drunk beverage in the world, second only to water and with such a prominent part of our daily consumption it’s interesting to understand a little more about the health benefits.
True tea, as opposed to tisanes or herbal teas comes from the leaves of camellia sinensis. The uppermost leaves and bud of the bush are collected or “plucked” and then prepared by breaking or rolling the leaves allowing them to fully oxidise. This natural oxidation process turns the leaves a darkish brown and allows them to express the caffeine within the plant as well as beneficial polyphenol antioxidants such as theaflavins and thearubigins.
These antioxidants found in black and green teas, vary from the chemical compounds of those you would find in fruits and vegetables. Although working in a similar fashion, to absorb cell – damaging free radicals. The types of polyphenols found in tea from camellia sinensis have been shown to reduce cell DNA damage caused by tobacco, pollution and toxic substances. Similar studies have attributed these tea antioxidant warriors to reducing certain types of cancer. While many more sweeping studies have connected long term, high tea consumption in countries such as China and Japan to their low heart disease, osteoporosis and cancer rates.
Although no one drink, food or pill is the answer to ultimate health, variety and abundance of antioxidants within our diet are vital. Supporting the molecular processes our body continually undertakes and neutralizing the damage from day to day life. As tea farmers this inspires us, it seems a perfect circle. Nourishment comes from the leaves of the plants down to the innermost health of those who drink it. Meaning everything we do to create the perfect brew affects your health down to the very last cell.