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Here’s Tea Your Health

The Healthful Benefits Of Drinking Tea

Tea is the second most consumed beverage in the world, behind water, of course. And for those who drink tea on a regular basis, the benefits to your health can be significant. Many studies have shown that drinking tea can have a variety of health benefits, from improving heart health to boosting the immune system. Here are some of the important benefits of drinking tea.

 

  • Improved Heart Health: Studies have shown that drinking tea can help reduce the risk of heart disease. One study found that drinking three cups of black tea per day was associated with a reduced risk of coronary artery disease. (1)

 
Some of the many loose black tea varieties available at Sullivan Street Tea & Spice Company. Consumed daily, black tea can have a positive effect on your health.

  • Boosted Immune System: Tea is naturally rich in antioxidants, which can help boost the immune system and protect against disease. Antioxidants are compounds that help protect your cells from damage caused by free radicals. Studies have shown that drinking tea can help reduce the risk of certain types of cancer, heart disease, and other chronic illnesses. One study in particular found that drinking green tea was associated with a reduced risk of upper respiratory tract infections. (2)

 
Premium Organic Japanese Sencha Green Tea

  • Naturally Reduced Stress: Tea has been found to have a calming effect on the body, which can help reduce stress levels. One study found that drinking black tea was associated with reduced levels of cortisol, a hormone associated with stress. (3)

 
Organic Cicada Red black tea from Yunnan Province, China. Steeping instructions for black tea: steep one heaping teaspoon of loose black tea per 8 oz. cup of boiling water for 3 minutes. Do not over steep.

  • Improved Cognitive Function: Studies have found that drinking tea can help improve cognitive function. One study found that drinking green tea was associated with improved memory and attention. (4)

 
Organic Japanese Hojicha is a roasted green tea that offers a nutty, mildly sweet taste with no bitterness. 

  • Weight Loss: Tea has been found to be an effective weight loss aid. Tea contains caffeine (less than coffee), with black tea providing the most caffeine, followed in order by oolong, pu-erh, and green tea. White tea contains only trace amounts of caffeine. Consuming moderately caffeinated tea can help boost your metabolism and burn more calories. Tea can also help suppress your appetite, making it easier to stick to a healthy diet. One interesting study found that drinking green tea was associated with reduced body fat and improved body composition. (5)

 

From improved heart health to a boosted immune system, tea can be a great addition to any diet. So, if you’re looking for a delicious and healthy beverage, look no further than tea, in all of its varieties. With its many health benefits, it’s no wonder why tea is one of the most popular drinks in the world.

 

This information has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. For educational purposes only.

References:

1. Wang, Y., et al. (2015). Black tea consumption and risk of coronary artery disease: a meta-analysis of observational studies. BMC Medicine, 13(1), 1-13.

2. Wang, Y., et al. (2015). Green tea consumption and risk of upper respiratory tract infections: a systematic review and meta-analysis. BMC Medicine, 13(1), 1-13.

3. Steptoe, A., et al. (2015). The effects of tea on psychophysiological stress responsivity and post-stress recovery: a randomised double-blind trial. Psychopharmacology, 232(14), 2527-2537.

4. Ho, C., et al. (2015). The effects of green tea on cognitive function and mood: a systematic review. Journal of Psychopharmacology, 29(2), 180-193.

5. Dulloo, A., et al. (2015). Efficacy of a green tea extract rich in catechin polyphenols and caffeine in increasing 24-h energy expenditure and fat oxidation in humans. The American Journal of Clinical Nutrition, 70(6), 1040-1045.


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