Green tea has a high content of vitamins and minerals. It contains ascorbic acid (vitamin C) in amounts comparable to a lemon. Green tea also contains several B vitamins which are water soluble and quickly released into a cup of tea. Five cups of green tea a day will provide 5-10% of the daily requirement of riboflavin, niacin, folic acid, and pantothenic acid. The same five cups of green tea also provide approximately 5% of the daily requirement of magnesium, 25% of potassium, and 45% of the requirement for manganese. Green tea is also high in fluoride. A cup of green tea provides approximately 0.1 mg of fluoride, which is higher than in fluorinated water. Scientific studies have shown strong evidence that green tea may help reduce the risk of strokes and heart disease, and may also prevent some cancers.

Research suggests that tea consumption may have beneficial effects in reducing certain cancer risks. As tea is one of the most popular drinks in the world, any possible relationship between its consumption and a reduced incidence of cancer in humans is therefore of great importance.


Many laboratory studies have shown that tea and its individual constituents may have a beneficial effect on both the prevention of cancer and on the reduction in size of established tumours.

Population studies looking at the relationship between tea consumption and cancer indicate a protective effect of tea against some cancers. A large investigation of the relationship between tea consumption of the incidence of oesophageal cancer suggests a risk reduction of about 20% among male and 50% among female drinkers of green tea. This study and recent trials suggest that it is the antioxidant found in tea which are protective against cancers of the oesophagus and stomach.

Further research is needed on the effects of tea on cancer, particularly with regard to black tea which is the major form of tea consumed in Western countries.


The natural antioxidant properties of tea may help combat the risk of developing Coronary Heart Disease. Research has suggested that drinking around 4-5 cups of tea a day may have a beneficial effect on two long established heart disease risk factors: high blood cholesterol and high blood pressure. Studies have shown that average blood cholesterol and blood pressure drop, as tea consumption increases and experts believe the flavanoids in tea are responsible for the effect. Other studies have shown that tea flavanoids may also decrease blood clotting which is another common cause of cardiovascular disease.

The average daily consumption of tea provides very few calories and only a small amount of fat, whilst contributing valuable minerals and vitamins to the diet.
It provides:
16% of the daily requirement for calcium
10% of the daily requirement for zinc
10% of our folic acid need
9% of the daily requirement for vitamin B1
25% of the daily requirement for vitamin B2
6% of the daily requirement for vitamin B6

Fluoride is the most successful agent against tooth decay ever discovered.

Tea is one of the few natural sources of fluoride (depending on the type and strength of tea) and has been shown to have a positive effect on preventing tooth decay and gum disease.

Scientists believe that drinking tea improves oral health by helping prevent dental cavities. A British study published in 1991 suggested that heavy tea drinking could even provide some children with enough fluoride to prevent tooth decay. It has also been suggested that plaque, the scale caused by mouth bacteria that leads to gum disease, is decreased by drinking tea. These effects are probably due to tea's antioxidant components working in synergy with its fluoride content.

A history of tea
The story of tea began in ancient China over 5,000 years ago. According to legend, the Shen Nong, an early emperor was a skilled ruler, creative scientist and patron of the arts. His far-sighted edicts required, among other things, that all drinking water be boiled as a hygienic precaution. One summer day while visiting a distant region of his realm, he and the court stopped to rest. In accordance with his ruling, the servants began to boil water for the court to drink. Dried leaves from the near by bush fell into the boiling water, and a brown liquid was infused into the water. As a scientist, the Emperor was interested in the new liquid, drank some, and found it very refreshing. And so, according to legend, tea was created.

It was not until 1670 that English colonists in Boston became aware of tea, and it was not publicly available for sale until twenty years later. Tea Gardens were first opened in New York City, already aware of tea as a former Dutch colony. The new Gardens were centered around the natural springs, which the city fathers now equipped with pumps to facilitate the "tea craze".

By 1720 tea was a generally accepted staple of trade between the Colony and the Mother country. Tea trade was centered in Boston, New York, and Philadelphia, future centers of American rebellion. As tea was heavily taxed, even at this early date, contraband tea was smuggled into the colonies by the independent minded American merchants from ports far away and adopted herbal teas from the Indians. The directors of the then John Company (to merge later with the East India Company) fumed as they saw their profits diminish and they pressured Parliament to take action. It was not long in coming. By December 16 events had deteriorated enough that the men of Boston, dressed as Indians (remember the original justification for taxation had been the expense of the French and Indian War) threw hundreds of pounds of tea into the harbor: The Boston Tea Party. Such leading citizens as Samuel Adams and John Hancock took part. England had had enough. In retaliation the port of Boston was closed and the city occupied by royal troops. The colonial leaders met and revolution declared.

Prior to the introduction of tea into Britain, the English had two main meals-breakfast and dinner. Breakfast was ale, bread and beef. Dinner was a long, massive meal at the end of the day. It was no wonder that Anna, the Duchess of Bedford (1788-1861) experienced a "sinking feeling" in the late afternoon. Adopting the European tea service format, she invited friends to join her for an 'afternoon tea' meal at five o'clock in her rooms at Belvoir Castle. The menu centered around small cakes, bread and butter sandwiches, assorted sweets, and, of course, tea. This summer practice proved so popular, the Duchess continued it when she returned to London, sending cards to her friends asking them to join her for "tea and a walking the fields." The practice of inviting friends for 'Afternoon tea' was quickly picked up by other social hostesses.

There was a merchant named Richard Blechynden, a tea plantation owner. Originally, he had planned to give away free samples
 of hot tea to fair visitors. But when a heat wave hit, no one was interested. To save his investment of time and travel, he dumped a load of ice into the brewed tea and served the first "iced tea". It was (along with the Egyptian fan dancer) the hit of the Fair.
Four years later, Thomas Sullivan of New York developed the concept of "bagged tea". As a tea merchant, he carefully wrapped each sample delivered to restaurants for their consideration. He recognized a natural marketing opportunity when he realized the restaurants were brewing the samples "in the bags" to avoid the mess of tea leaves in the kitchens.