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contain unique antioxidants called flavonoids. The most potent of these, known as ECGC, may help against free radicals that can contribute to cancer, heart disease, and clogged arteries. The more processed the tea leaves, usually the less polyphenol content. Polyphenols include flavonoids. Oolong and black teas are oxidized or fermented, so they have lower concentrations of polyphenols than green tea; but their anti-oxidizing power is still high. Here's what some studies have found about the potential health benefits of tea:

Green tea: Made with steamed tea leaves, it has a high concentration of EGCG and has been widely studied. Green tea’s antioxidants may interfere with the growth of bladder, breast, lung, stomach, pancreatic, and colorectal cancers; prevent clogging of the arteries, burn fat, counteract oxidative stress on the brain, reduce risk of neurological disorders like Alzheimer’s and Parkinson’s diseases, reduce risk of stroke, and improve cholesterol levels. Black tea: Made with fermented tea leaves, black tea has the highest caffeine content and forms the basis for flavored teas like chai, along with some instant teas. Studies have shown that black tea may protect lungs from damage caused by exposure to cigarette smoke. It also may reduce the risk of stroke. White tea: Uncured and unfermented. One study showed that white tea has the most potent anticancer properties compared to more processed teas. Oolong tea: In an animal study, those given antioxidants from oolong tea were found to have lower bad cholesterol levels. White tea: Ceylon's performance-enhancing powers have long been the stuff of legend among Sri Lankan tea lovers. The brews known for their potency are the top-quality white teas, known as Silver Tips and Golden Tips, which are gaining popularity. The white varieties, unlike orthodox teas, are made with just the tender tea buds, which are sun-dried and carefully tended until they turn gold or silver in colour.