A growing body of research suggests that the world’s second-most-consumed beverage — only second to water — helps prevent cardiovascular disease, burn calories and ward off some types of cancer.
Tea comes from the leaves of the warm-weather evergreen Camellia sinensis, and it is classified into five types: black, white, green, oolong and puerh.
Tea consumption is linked to reducing cholesterol, blood pressure, heart attacks, possibly cancer, reducing weight, and aiding in blood sugar regulation (glucose and insulin).
Adding cow's milk to tea may not be as beneficial as drinking tea by itself, considering the evidence that protein in milk binds to the healthful chemicals in tea and prevents them from being absorbed.
Sources: ARTOFTEA.COM and Washington Post
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