Antioxidants are compounds that neutralize the body’s naturally occurring but cell-damaging free radical molecules. Damage by free radicals over time is believed to contribute to the development of many chronic disease including cancer and cardiovascular disease.

While tea cannot replace fruits and vegetables in the diet, science has shown that tea leaves contain more of the compound than most antioxidant-rich produce. The antioxidant activity in two cups of tea is equal to seven glasses of orange juice, five medium-sized onions or four medium-sized apples.