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Tea has been used as medicine for thousands of years due to its high levels of antioxidants. Loose leaf teas have the highest levels of antioxidants, with white tea having the highest. Green tea is believed to have more antioxidants than black tea, but recent studies suggest they are relatively close. It is important to choose boosting substances carefully, as not all so-called antioxidant teas are created equal.
Tea is not just a tasty drink enjoyed with scones; For thousands of years, certain types of tea have been used as medical treatments for a wide variety of ailments. Part of this popularity as a medicine may stem from the high levels of antioxidant compounds found in many varieties of tea. Buyers should beware of outrageous health claims and nutritionally void drinks dressed in the promise of health benefits: not all so-called antioxidant teas are created equal.
Antioxidants are important for the protection of cells. By preventing or slowing cell oxidation, these chemicals help reduce cell damage by preventing the creation of free radicals. Extremely low levels of antioxidants are associated with increased risk of some diseases and health problems, including many degenerative diseases that destroy cells. Increasing antioxidant levels through proper nutrition may provide some benefit in the prevention and progression of cell-related diseases, but it is important to choose boosting substances carefully, such as antioxidant teas.
The key to the best antioxidant teas often lies in the form of the tea. Loose leaf teas, being the least processed variety of tea, tend to have the highest levels of antioxidants. Tea bags tend to be made from substandard tea and mixed with artificial flavors and other agents, causing a significant drop in health benefits. Bottled teas are often as far from loose leaf as possible, often resulting in comparatively little levels of antioxidants and carrying an unhealthy hit of sugar and artificial ingredients.
The variety of tea used can also change the amount and type of antioxidant compounds. Green tea, white tea, and black tea all come from the same plant, Camellia sinensis, but are picked at different times and go through different processing techniques. Some studies have shown that white tea, which is harvested while the plant is still quite young, has the highest level of antioxidants.
Green tea is generally believed to have more antioxidants than black tea, as the brewing process is less destructive to the natural leaf, although some recent studies have suggested that black and green antioxidant teas are relatively close in terms of benefits.
Simply put, the best antioxidant teas are the ones that are closest to the original plant. Harvested early and processed minimally, loose leaf white teas appear to have a slight advantage over other antioxidant teas. However, green, black, and oolong teas are also excellent sources of helpful antioxidants. Drinking freshly brewed loose leaf tea is almost always recommended over tea bags or bottled tea varieties, not only for the antioxidant boost, but also because fresh tea is naturally free of calories and artificial substances.
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