Tea

Feel free to choose white, green, or black. Each delivers disease-fighting polyphenols and flavonoids. These antioxidants seek out cell-damaging free radicals and destroy them. Caffeinated and decaf work equally well.

Tea is the most widely consumed beverage in the world next to water, and can be found in almost 80% of all S.A. households. It is the only beverage commonly served hot or iced, anytime, anywhere, for any occasion.

Varieties

Black, Green, Oolong, Dark and White teas all come from the same plant, a warm-weather evergreen named Camellia sinensis. Differences among the five types of tea result from the various degrees of processing and the level of oxidization. Black tea is fully oxidized and Oolong teas are partially oxidized. After withering and rolling, the tea leaves undergo natural chemical reactions resulting in taste and color changes and that develop the teas distinguishing characteristics. Green & White teas are not oxidized after leaf harvesting. Oolong tea is midway between Black and Green teas in strength and color. Dark teas are fermented after manufacture.