Benefits of tea

Tea is a flavourful and comforting aromatic plant in addition to being a universal medicinal plant with numerous virtues that have been recognized both by, ancient Chinese medicine and modern scientific world. Tea – across all varieties categories (since they all come from a single plant) – could offer, amongst others, the following benefits:

  • prevents heart disease and cerebrovascular accident, helps combat high blood pressure, promotes better blood circulation;
  • increases metabolic functions, lowers bad cholesterol, encourages weight loss by breaking down fat;
  • strengthens the ability of the immune system;
  • prevents many cancers, including tumours, due to its high levels of antioxidants, and of anti-fungal and anti-biotic properties;
  • prevents Alzheimer’s and Parkinson’s diseases, through the combination effects of its caffeine with its tannin;
  • improves overall digestion, stimulates biliary functions, helps improve blood sugar levels;
  • relieves congestion in cases of seasonal allergies;
  • enhances memory performance and concentration, boosts vitality;
  • improves the brain’s ability to endure stress better, fights depression;
  • stimulates the flow of vital energy throughout the body (Qi).

Its only flaws are that it can partially limit the body’s ability to absorb iron (due to its tannin) and calcium (due to its caffeine). People who are inclined to anemia or osteoporosis should avoid drinking tea during meals (from one hour before to an hour after a meal), to minimise the tea’s effect on these two elements.