To talk about tea, it should ideally ones which are made from the leaves of the Camellia sinensis plant.
There is always a misconception to it being Herbal brews, like chamomile and peppermint.
There are four tea types, black, green, white, or oolong teas, one different from another. It differs from the leaf’s maturity at harvest and preparation of leaf in further processing. This brings the difference in both flavor and nutritional content.
Black tea being the leaves which has been withered and fully oxidized. Green tea's leaves are not oxidized. Oolong tea is only partially oxidized, and white tea is not oxidized at all.
Oxidized, when chemicals in the leaves are modified through exposure to air.
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Animal and in vitro studies have shown that tea polyphenols may react directly with and neutralize chemical carcinogens, including those causing cancers of the skin, lungs, oral cavity, oesophagus, stomach, small intestine, colon, liver, pancreas, bladder, and prostate.
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Epidemiological studies have shown that regular tea consumption is linked to decreased risk from heart disease and stroke. Another study suggested that drinking three cups of tea a day reduces the risk of myocardial infarction by 11%.
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Downing from one to four cups of black or green tea a day has been linked with a lower risk of Parkinson's disease, according to Research personnel.
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It has been found that consumption of tea can reduce the quantity of harmful microorganisms such as Enterobacteriacea found in the digestive tract, simultaneously increasing the number of beneficial ones and promoting digestive health.
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Containing significant amounts of fluoride, tea can contribute considerably to daily fluoride intake, helping reduce tooth decay. Recent research indicates that tea could also inhibit the growth of harmful micro-organisms that cause inflammation and oral diseases, including certain oral cancers.