GREEN TEA 41022 comes from the Camellia sinensis (Tea) plant. The difference between each Tea type (Black, Green, White, Oolong, etc.) happens in the factory. One of the biggest differentiators is how long each type is allowed to oxidise.

Oxidation, in the context of Tea, refers to how long the leaves are exposed to oxygen after harvesting. The longer the leaves are exposed, the darker they become. This is how you get White Tea, the least oxidised type, and Black Tea, the most oxidised.

Oxidation ultimately defines the profile of your morning cuppa. It also contributes significantly to its nutritional value and health benefits. Tea types that have undergone only minimal processing contain more antioxidants, for example.

These antioxidants are important to the body because they slow down human oxidation (that’s right, we oxidise, too!).

Oxidation, in the context of humans, refers to the transference of oxygen around the body. This is a natural process; however, it can also cause harm. Human oxidation introduces free radicals to the body.

These free radicals are unpaired (and unsafe!) electrons that latch onto their stable counterparts, making even more unpaired electrons. This chain reaction can increase the risk of developing numerous chronic conditions, including cardiovascular disease and type-2 diabetes.

Tea, meanwhile, reduces the risks through its work in combating free radicals, thus slowing down human oxidation. The less processed the type, the more antioxidants it contains.

The more antioxidants it contains, the more likely it can help you to lead a healthier lifestyle. But what about calories in Tea? Should we be worried?

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