What’s the Best Tea for You?
Now that you’re ready to explore the fine world of healthful tea, you should know there are three predominant types of tea decorating the shelves of supermarkets: black, green, and oolong. Today, the three prominent brands of tea are joined by a fourth, which has the potential for a fullness of medical aid white tea. How each is harvested and processed is the variation between all of the tea varieties. As a rule of thumb, the less the leaf is oxidized, the higher the accumulation of antioxidants (as exhibited with the white tea variety).
Black Tea
With greater than 75% of the tea produced in the whole world, the black variation can be referred to as pekoe or orange pekoe. Because the leaves are fermented before drying, black tea contains the tiniest accumulation of the antioxidants that can improve your health. When matched to all the teas, black tea possesses the highest amount of theaflavin, which is considered to limit the threat of cancer and cardiovascular disease. According to a long-term study conducted by the Netherlands National Institute of Public Health and the Environment, correlations were recognized between daily consumption of black tea and a lower risk of having a stroke. Research in Saudi Arabia also showed the chances of devoloping coronary heart disease had been reduced by 50%.
