Infinitely adaptable across generations, cultures, and millennia, tea is the most widely consumed beverage in the world after water. There's no question tea is a healthy drink—it began as Eastern medicine.

Modern studies have found that tea is somewhat of a magic elixir. It may help with cancer, heart disease, and diabetes, encourage weight loss, lower cholesterol, bring about mental alertness, and much more.

Tea is native to southeast Asia, and tea-drinking-as-medicine likely began during the Shang Dynasty during the second millennium BCE. Considered a gentler alternative to coffee because a cup of tea has less caffeine than a cup of joe, tea's leaves grow on a shrub called Camellia sinensis, which is cultivated the world over in tropical and subtropical regions.

Herbal "tea" contains infusions of fruit, seeds, roots, or herbs, such as rosehip tea, chamomile tea, or rooibos tea, and its contents do not originate from the Camellia sinensis plant. But no matter what you consider your cup of tea, whether it be one of the many varieties from the tea plant or of an herbal origin, rest assured your aromatic drink is doing you plenty of favors.

Studies have sussed out the following beneficial components of tea: flavonoids, catechins, amino acids, and, in moderation, caffeine. Catechins are anti-inflammatory antioxidants that help regulate food intake and latch onto brain receptors that may suppress pain and nausea and provide calming effects. White and green tea are highest in catechin concentration, while black tea is much lower due to its oxidative preparation.

Behind all the scientific terms is this point: tea is packed with natural and potent ingredients that can do wonders to help your health.

Dannielle Jascot, co-owner of Essex Coffee and Tea in Essex, explains, "Basically, catechins, a type of disease-fighting flavonoid and antioxidant, are the keys to tea's health benefits. These antioxidants help prevent damage to the cells in our bodies and strengthen our immune system. One of the most powerful catechins in tea, especially green tea, is called EGCG (epigallocatechin gallate). EGCG has been proven to fight many cancers and diseases. The longer a tea is steeped, the more is released—however, if tea is steeped too long, it can end up tasting quite bitter."

Tea also contains L-theanine, an amino acid whose consumption kicks off a calm but alert and focused mental state. As for that other stimulating ingredient in tea, caffeine content weighs in at about three to four percent of tea's dry weight, translating to between 30 and 90 milligrams per eight-ounce cup depending on type and brewing method.

Dry tea contains more caffeine by weight than coffee, but more dried coffee is used than dry tea in preparing a beverage, which means that a cup of brewed tea contains significantly less caffeine than a cup of coffee of the same size.

Jascot summarizes, "All teas from the Camellia tea plant are rich in polyphenols, which are a type of antioxidant. These nutrients seek out cell-damaging free radicals in the body and detoxify them. This in turn helps our bodies fight off cancers and many diseases."

Teas by TypeGreen tea is the king of teas in the health realm. Made with steamed tea leaves, it has a high concentration of EGCG and has been extensively studied. It may help reduce the risk of cardiovascular disease and some cancers, promote oral health, lower blood pressure, help control weight, improve antibacterial and antiviral activity, provide protection from UV rays, and increase bone mineral density, among other benefits. Green tea is also said to have "neuroprotective" power—it's associated with a lower risk of functional disability diseases, such as stroke, cognitive impairment, and osteoporosis in the elderly.black teas have been oxidized, which is what makes them black. They by definition don't have as many antioxidants but tend to be better for digestive health and cardiovascular health."Pu-erh tea is made from fermented and aged leaves. Considered a black tea, its leaves are pressed into cakes. One study suggests that pu-erh slows weight gain and reduces LDL cholesterol. White tea is uncured and unfermented and is believed to contain the most potent anticancer properties compared to more processed teas. Meanwhile, antioxidants from oolong tea are believed to lower bad cholesterol levels. have lower concentrations of antioxidants than "real" teas. Their chemical compositions vary widely depending on the plant used. Varieties include ginger, ginkgo biloba, ginseng, hibiscus, jasmine, rosehip, mint, rooibos (red tea), chamomile, and echinacea.Chamomile tea's antioxidants may help prevent complications from diabetes, like loss of vision and nerve and kidney damage, and stunt the growth of cancer cells. A small study found that drinking three cups of hibiscus tea daily lowered blood pressure in people with modestly elevated levels. Rooibos has flavonoids with cancer-fighting properties, and is also caffeine-free, like most herbal teas.For more information and a schedule of public tastings, visit Savvy Tea Gourmet's website at www.savvyteagourmet.com. For a list of offerings at Essex Coffee and Tea, visit www.essexcoffee.com.

Justin Maher of Savvy Tea Gourmet in Madison says, "Green teas have more antioxidants and are better for cancer prevention, whereas the

Made with fermented tea leaves, black tea has the highest caffeine content and forms a base for flavored teas like chai and some instant teas, the latter of which may contain more sweeteners and additives than actual tea. Studies have shown that black tea may also protect lungs from damage caused by cigarette smoke and may reduce the risk of stroke.

Herbal teas

"There is not as much research on the antioxidant levels of herbal teas, though they have many benefits as well," Jascot says. "For example, peppermint tea is good for upset stomachs and ginger tea can ease inflammation."

"There's a wide world of teas," Maher comments.