Black, green, red and white tea all originate from the same plant, the camellia sinensis. However, the final product differs in style, taste and caffeine content due to differences in processing. Read more →
Tea contains an abundant source of natural plant-derived antioxidant compounds called polyphenols. Included within the broad antoxoidant polyphenol class are flavonoids and catechins.At 1 5% of the weight by dry leaf, tea has one of the highest total flavonoids contents of all plants.For many years, tea flavonoids have been thought to provide protective antioxidant action against harmful free radicals that can damage DNA, cell membranes and other cell components.