Oswego Tea
Just one cup…

A 1996 study conducted by researchers at the USDA and the University of Connecticut at Storrs shows that the antioxidant activity of both green and black tea was higher than many common fruits and vegetables, including broccoli, cauliflower, strawberries and garlic. What accounts for tea’s ability to fight free radicals? Researchers say it’s polyphenols, a type of phytochemical. Within the polyphenol group are catechins (which act as antioxidants), from which theaflavins and thearubigins are produced during the manufacture of black tea. Theaflavins and thearubigins contribute to the red color of black tea, and also act as potent antioxidants.

Research in Japan also indicates that components in black tea may have antioxidant and antimutagenic effects. The researchers concluded that the theaflavins in black