Research reveals that Black tea is equally effective as green tea as an antioxidant and that fresh tea retains the highest level of antioxidants. Tea consumption reduces the risk of cardiovascular diseases, improves oral health and provides many health-giving attributes.

Scientific findings today confirms what our ancestors believed as much as 5000 years ago; that tea drinkers gain a multitude of health benefits from this natural beverage. The discovery of tea is attributed to the Chinese emperor Shen Nung, in 2737 BC, when leaves from a tea tree fell by accident into a boiling pot of drinking water intended for the emperor. Finding the pleasant, stimulating effect of the water he drank, he studied its properties further and in the herbal canon of Shen Nung, claimed the health benefits of tea.

Modern research into the health benefits of tea consumption has only proven 'old wives tales' and ancient theories that the consumption of tea is beneficial to human health and well being. The effect of tea consumption on cancers has drawn most attention. Writing in the Journal of the National Cancer Institute, CS Yang and Z Y Wang conclude conservatively, that 'on the basis of many epidemiologic observations and numerous laboratory studies, we believe that tea consumption is likely to have beneficial effects in reducing cancer risk in certain populations…'.

Scientific study confirms potent antioxidant potential in tea cautioning that the fresher the tea, the better. The study also point anti-cholesterol benefits from tea consumption. In 1660, Thomas Garway promoted the sale of tea in his tea house with a Broadsheet discussing the virtues of this fashionable new herb. In his discourse Garway writes of tea, The Drink is declared to be the most wholesome, preserving in perfect health until extreme Old Age; it has taken over four hundred and forty years to lend scientific credence to this early claim although scientists worldwide are increasingly substantiating tales of the health benefits in tea.