Most of the tea consumed in the U.S. is black, which has been fully oxidized or fermented and yields a strongly flavored brew. The most popular black teas are English Breakfast, Darjeeling, and Orange Pekoe. Green tea does not go through the oxidation process, giving it a more delicate taste and a lighter color. Oolong, partially oxidized, has an intermediate taste and color between black and green tea. Herbal teas, made from flowers, berries and roots, do not contain the same compounds as black and green teas and therefore do not have the same potential in providing health benefits.
Tea contains the powerful antioxidants known mainly as catechins and flavonoids.
Research has shown that antioxidants help flight diseases by protecting the body s cells from harmful free radicals, which are formed when cells burn energy. The same antioxidants are found in many fresh fruits and vegetables. However, some studies show that the antioxidants from tea are absorbed more rapidly and effectively in the body. Green tea especially has been implicated in possessing health benefits. To manufacture green tea, the leaves are plucked, steamed or fried, rolled, and then dried.