Help your Heart Fight Cancer
The human body constantly produces oxidants, rogue molecules that are extremely unstable and chemically reactive. To become stable, oxidants steal electrons from other molecules in the cell. In the process, they damage critical cell proteins and genetic material. To protect itself, the body makes and uses antioxidants, which scavenge and seize oxidants.

It is thought that under a state of imbalance, or oxidative stress, cells may mutate and contribute to disease processes, including cancer.

But tea contains antioxidants—the polyphenols called catechins and flavonoids—that have been shown to be as powerful as the well-established antioxidants vitamins C and E at protecting proteins and DNA from oxidative damage.

Drinking black tea helps prevent deadly clogging of arteries and reverses poor arterial functioning that can trigger heart attacks and strokes.

Assist in weight control management
Tea is an all natural beverage containing no artificial favoring or colors. When enjoyed without milk or sugar it has no calories and it is a tasty way to increase fluid intake during the day. Tea has been used as an aid for weight loss management. Drinking a cup of tea with each meal is a protocol for using tea successfully as a metabolic stimulant. Tea by itself carries only 4 calories per serving, and is most healthy when consumed with nothing added. The caffeine in tea increases body function to help burn more calories and polyphenols seem to aid in the digestion of fats. All types of tea offer a low calorie alternative to commercial beverages.

Tea acts as a natural diuretic.

Prevent Cavities and Improve Dental Health
Tea exhibits anti-plaque properties that can help fight bacteria in the mouth. The anti-oxidant flavonoids prevent halitosis. Fluoride, a mineral found in tea, is a good cavity fighter and helps maintain hard teeth.

Children can actually drink one cup of tea a day to aid in reducing cavities.

The Flavor and Taste of Tea
Tannins are naturally occurring plant polyphenols. These substances are responsible for the taste of tea. They have strong effects on many “anti” functions such as anti-inflammatory, anti-bacterial, anti-viral, anti-cariogenic, anti-oxidants, anti-hypertensive, anti-cholesterolemic, etc. Astringency caused by tannins are responsible for that dry, puckery, constricting sensation one experiences when one sips a strong tea.

Effects of Caffeine
Moderate caffeine taken daily is harmless. It may have the benefit of mental clarity, alertness and reducing risk of colon cancer. Green and black tea contain comparable amounts of caffeine. This is because both teas come from the same plant Camellia Senensis. Common popular beverages tea and coffee both contain caffeine. Tea contains 2 to 3x less caffeine than coffee. Levels may vary depending on the type of tea (orgin, growing conditions, etc.) or brewing time. Generally however, a 6oz cup of tea contains an average of 34mg of caffeine.

Vitamins and Minerals found in tea

Carotene
B (B1, B2, B6, niacin, folic acid, and pantothenic acid, etc.)
C (ascorbic acid)

Vitamin –C
Reduces stress
Prevents flu

Vitamin –B complex
Aids in carbohydrate metabolism

Minerals:
Tea is rich in Manganese, Potassium, and Fluoride.

Manganese helps nourish the nerves and the brain, important for proper digestion & utilization of foods, is a catalyst in the breakdown of fats and cholesterol, necessary for normal skeletal development, maintain sex hormone production.

Potassium is indirectly involved in the exchange of fluid levels in the body and needed in regulation of water balance, levels of acidity, blood pressure, and neuromuscular function.

Fluoride helps prevent gum and tooth disease.