Tea Fact Sheet – 2024

Tea is the most widely consumed beverage in the world next to water and can be found in more
than 80% of all U.S. households. It is the only beverage commonly served hot or iced, anytime,
anywhere, for any occasion. On any given day, some 160 million Americans are drinking tea.

Annual Consumption: In 2023, Americans consumed almost 86 billion servings of tea,

(U.S.) or close to 4 billion gallons. About 86% of all tea consumed was
black tea, 13.6% was green Tea, and the small remaining
amount was oolong, white, and dark tea.

Year-on-year full year imports were lower in 2023 than 2022

with both green and black teas declining in volume vs. 2022
imports by some -8.2% and -12.5% respectively. However, it
should be noted that the import declines in 2023 were due to
supply chain issues experienced in 2021-2022, not to an
equivalent reduction in consumption. In fact, traditional tea
bag markets generally held their own while out of home and
specialty tea improved. While some tea category volumes
declined, dollar values increased year on year. Consumers
drank tea to ease stress, relax, calm and center themselves.
Additionally, research validating tea’s ability to boost immune
systems certainly helped, as did a recent peer reviewed paper
on bio-actives in tea highlighting tea as the best source of these
important compounds.

The U.S. continues as the third largest importer of tea in the

world after Russia and Pakistan.

More than four in five consumers drink tea, with millennials

being the most likely (87%+ of millennials drink tea) consumers.
However, Gen Z’s are making a strong move to tea, a particular
outcome from the pandemic.

Daily Consumption: On any given day, more than one half of the American
(U.S.) population drinks tea. On a regional basis, the South and
Northeast have the greatest concentration of tea drinkers.

Iced Tea Consumption: Approximately 75 - 80% of tea consumed in America is iced.

 The RTD tea category growth resumed with an estimated
Ready-To-Drink Iced Teas:
growth of some 3 – 5% despite competition from other
beverages and COVID impacts. Volume declined slightly but
dollar growth was evident.

Tea Bags, Herbal & Loose Tea: The bagged/loose leaf tea segment through traditional
channels continued to hold on to much of share advances
achieved in 2020, when consumers turned to tea to help them
get through the pandemic.
The Foodservice sector grew from low levels due to COVID in
2020 and has continued its volume gains throughout 2023, with
many companies reporting that they are back to pre-pandemic
volumes. High-end specialty teas continue to grow, providing
opportunities for consumers to enjoy unique teas and indulge
in quality, straight from origin products.

Current Sales: In 2023, total U.S. black and green tea imports were 230 million
pounds. This represents year on year decline vs. 2022 of some
-12.9%. As mentioned previously, much of the decline was due
to extensive inventory builds through 2022-23 to defend
against global supply chain issues

Hot tea, foodservice/OOH (out of home) and specialty tea

continue their growth and consumer appeal, although on a
volume basis tea bags, pods and RTD all had slight declines.

Green tea has declined to ~13.6% of total tea imports.

Organic tea grew in 2023 by 2.6% and makes up 2.1% of total

imports. Green Organic represents 86.8% of this category.

Anticipated Sales: Despite the impact of COVID and reduced imports, the tea
(U.S.) industry returned to its recent pattern of growth, with an
anticipated $ CAGR of 3 -5%. This growth will continue to be
tested in 2024 as inflation continues to impact all consumers,
producers, importers and packer. The return to work that was
anticipated towards the end of the pandemic has instead
driven employees to demand hybrid home/office concessions.
This trend continues, despite many efforts to encourage
employees to return full time to the office. This continues to
bode well for in-home tea consumption and should help
support Grocery / DMM channels. Tea’s variety, convenience,
health benefits, sustainability efforts, availability, continued
innovation, and the discovery of unique, flavorful, and high-end
specialty teas will provide the fuel. Long term success relies on
the continued adoption of tea by new consumers who
constantly seek healthy food and beverage choices. We are
seeing this exact behavior, particularly from millennials, gen Z’s
and baby boomers.

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Varieties: Black, green, oolong, dark, and white teas all come from the
same plant, a warm-weather evergreen named Camellia
sinensis. Differences among the five types of tea result from the
various degrees of processing and the level of oxidization. Black
tea is fully oxidized and oolong teas are partially oxidized. After
withering and rolling, the tea leaves undergo natural chemical
reactions resulting in taste and color changes which develop
the tea’s distinguishing characteristics. Green & white teas are
not oxidized after leaf harvesting. Oolong tea’s level of
oxidation is midway between that of black and green teas, and
also lies in the middle in its strength and color. Dark teas may
or may not be oxidized but are microbially fermented after
manufacture.

Grown In: Much of the world’s tea is grown in mountainous areas 3,000 –
7,000 feet above sea level, situated between the Tropics of
Cancer and Capricorn in mineral-rich and acidic soil. Over 30
countries grow tea with leading tea-producing countries being
Argentina, China, India, Indonesia, Japan, Kenya, Malawi, Sri
Lanka, Tanzania, Taiwan, Turkey and Vietnam.

History: Tea is nearly 5,000 years old, purportedly discovered in 2737 BC

by Chinese Emperor Shen-Nung, aka “The Divine Healer”. As
legend tells us, some tea leaves accidentally blew into the
Emperor’s pot of boiling water and created the first tea brew.
According to Chinese tea scholars, the Emperor, as a botanical
explorer, accidentally poisoned himself some 85 times, each
time being cured by this wonderful brew.

In the 1600’s, tea became highly popular throughout Europe

and the American colonies. Tea played a dramatic part in the
establishment of the United States of America. In 1767 the
British Government passed the Revenue Act (one of the
Townshend Acts) putting a tax on tea, as well as any British
china, glass, lead, paint, and paper, imported to America. In
1770, after much protest, the Townshend Acts were repealed,
and all taxes removed with the exception of the tax on tea. In
1773, the passage of the Tea Act, granting a monopoly to the
British East India Company on all tea sales to the American
Colonies, effectively raised tea prices. Protesting this
monopoly, which drove tea prices higher, as well as “taxation
without representation” re: the tax on tea by Parliament, an
incensed group of colonists, the Sons of Liberty, took actions in
their own hands. On the night of December 16, 1773, men
dressed as Native Americans (Mohawk Indians) boarded British
ships in Boston Harbor and threw more than 300 chests of tea
into the sea. While not the only instance of tea being thrown
overboard or otherwise destroyed in protest throughout the

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 colonies, this most famous Boston Tea Party was said to be a
principal act leading to the Revolutionary War.

Anna, Duchess of Bedford, is credited with creating Afternoon

Tea in 1840, when she began taking tea with a light snack
around 4:00 p.m. to ward off “that sinking feeling.”

High Tea originated with the rural and working-class British,

who would return to their homes at about 6:00 p.m. for a meal
of potted meats, fish, cheese, salads, sweets, and a pot of
strong tea. The U.S. played a significant role in the history of
tea, inventing the tea bag and popularizing iced tea in 1904.
Recently, the U.S. has led the rest of the world in marketing
convenient ready-to-drink forms of tea in bottles and cans. The
U.S. is also the only country in the world that consumes most of
its teas chilled.

Environmental Tea is an all-natural and environmentally sound product from a

Qualities: renewable source. Tea supports sustainability in three ways:
ecological, social, and economic. Hundreds of thousands of
workers are involved with the growing, production and
manufacturing of the tea that you consume every day. The tea
plant is naturally resistant to most insects; oxidation of the tea
leaf is a natural process; and many tea packers use recycled
paper for packaging. The Tea industry is currently on the path
to achieve carbon neutrality.

Health Qualities: Teas derived from the Camellia sinensis plant naturally contains
health-promoting bioactive compounds mainly comprised of
flavonoids.

Tea is a refreshing beverage that contains no sodium, fat,

carbonation, or sugar. It is virtually calorie-free. Tea helps
maintain proper fluid balance and may contribute to overall
good health.

Every day, new findings from the international scientific

community lend credibility to tea’s healthy properties. Recent
research has explored the potential health attributes of tea
through studies in humans, animal models and through in vitro
laboratory research. For the most part, studies conducted on
green and black tea, which both come from the Camellia
sinensis plant, have yielded similar results. Recent research
suggests that tea and tea flavonoids may play important roles
in various areas of health and may operate through several
different mechanisms still being explored.

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Research continues, and the list of key areas of research are as
follows:

Flavan-3-ols:

In 2022, this first ever daily bioactive recommendation was

developed by an international expert panel of scientists
convened by The Academy of Nutrition and Dietetics, funded
through The Institute for the Advancement of Food and
Nutrition Science.1 The scientific panel followed a four-step
framework designed to develop evidence-based
recommendations for safe and effective intakes of bioactives
that have broader effects on promoting health rather than
primarily preventing deficiency or decreasing chronic disease
risk.2

Tea is an excellent source of bioactive flavan-3-ols. Two cups of

green or black tea supplies 400-600 mg flavan-3-ols, which is
the recommended daily intake shown to help reduce risk
associated with cardiovascular disease and diabetes and
improve a number of metabolic markers including blood
pressure, cholesterol, and blood sugar.1

Caffeinated Tea and Hydration:

Both caffeinated and decaffeinated tea are hydrating

beverages. Adequate water intake is important to maintain
hydration and vascular volume, absorb metabolic heat,
transport nutrients and waste, and as a solvent for biochemical
reactions in the body.3 The Food and Nutrition Board of the
Institute of Medicine reference intakes for water state that
caffeinated beverages appear to contribute to the daily total
water intake at rates similar to that of non-caffeinated
beverages. Caffeinated tea supplies up to approximately 50 mg
of caffeine per cup, and evidence shows no effect on hydration
with intakes of up to 400 mg of caffeine per day or the
equivalent of eight cups of tea.4,5

Health Equity:

With rates of heart disease, type 2 diabetes, and overweight

and obesity at an all-time high, especially among underserved
socially, culturally, and economically diverse (SCED)
populations, it is important to examine accessible, health-
promoting beverage recommendations for all Americans.
Heart disease is the number one cause of death in the United
States.6,7 Thirty eight percent of people aged 18 and older have
prediabetes, 11.6% have diabetes, with an estimated 23% of
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people going undiagnosed. Higher rates of diabetes are found
among American Indian and Alaska Native adults with rates at
13.6%, while 12.1% of non-Hispanic Blacks and 11.7% of adults
of Hispanic origin have diabetes.8 Obesity prevalence is
estimated at 41.9% among adults in the United States, with
higher rates of obesity for non-Hispanic Blacks at 49.9% and
Hispanic adults at 45.6%.9

Tea consumption can be an affordable, available way to

incorporate flavonoids into the diet of underserved SCED
populations to positively impact several biological systems that
impact risk of these chronic diseases.1

Heart Health:
Human population studies have found that people who
regularly consume three or more cups of black tea per day have
a reduced risk of heart disease and stroke.10-14

Beverages rich in flavan-3-ols, like tea, have a positive impact

on blood pressure, a marker of cardiovascular health.13
Randomized, controlled trials find that black and green tea
helps maintain healthy blood pressure and healthy endothelial
function.15,16

A 2021 umbrella review revealed that a consistent intake of

two cups of tea per day has the potential to decrease risk of
cardiovascular disease and its progression.17

A scientific panel examined 157 randomized controlled trials

and 15 cohort studies to form daily dietary recommendations
for flavan-3ol intake. The findings showed that consumption of
400-600 mg of flavan-3-ols daily, the amount found in two cups
of green or black tea, can help improve a number of metabolic
markers including blood pressure, cholesterol, and blood
sugar.1 Here is the summary estimate of several of the outcome
measures followed by the reported mean difference: systolic
blood pressure -1.29 mmHg (-2.45, -0.13), diastolic blood
pressure -1.24 mmHg (-2.13, -0.34), total cholesterol -0.06
mmol/L (-0.11, -0.001), and high-density lipoprotein cholesterol
(HDL-c) -0.29 (-0.48, 1.0).1 Each 2 mmHg increase in systolic and
diastolic blood pressure increases mortality due to ischemic
heart disease and stroke by 7% and 10%, respectively.18 A 0.026
mmol/L increase in HDL-c has been reported to reduce CVD risk
by 2-3%.19

A 2020 review found adults who drink two to three 8 oz. cups
of tea per day may lower their risk of death from heart disease
by approximately 8-12% and may lower their risk of all-cause
mortality by approximately 4-6%, compared to
nonconsumers.20 Each 8 oz. cup of tea consumed by those over
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65 years old was associated with a 10% lower risk of death from
heart disease.20 The current body of research suggests that
drinking tea can offer significant heart health benefits including
reducing the incidence of cardiovascular events, slowing the
progression of disease, lowering low density lipoprotein (LDL)
cholesterol, or “bad” cholesterol, and improving blood pressure
– with benefits seen with just one cup and upwards of six cups
a day. Using survey data from Multi-Ethnic Study of
Atherosclerosis, a 2016 investigation found that those who
drank more than one cup of tea per day had a lower incidence
of cardiovascular events and a slower progression of coronary
artery calcification.21 This result is supported by other
cohorts.22,23 For example, data from the Dongfeng-Tongji
cohort, found that of the 19,471 middle-aged and older Chinese
individuals who drank green tea (~36% of participants) had a
reduced risk of coronary heart disease (CHD). After 5-year
follow-up there were significantly lower levels of total
cholesterol, LDL, and mean platelet volume and increased HDL
and uric acid levels among green tea consumers.22,23

A Harvard study found that those who drank a cup or more of

black tea per day had a 44% reduced risk of heart attack.24 In a
large population-based study published in the Journal of the
American Medical Association, found that adults who drank just
over two cups of green tea per day reduced their risk of death
from cardiovascular disease by 22-23%.25 A U.S. Department of
Agriculture study found that participants who consumed five
cups of black tea per day along with a diet moderately low in
fat and cholesterol reduced their LDL cholesterol by about 11%
after three weeks.26 A 2023 meta-analysis of 9 studies of 680
healthy individuals found that consuming a green tea extract
supplement reduced systolic blood pressure by 2.99 mmHg and
diastolic blood pressure by 0.95 mmHg.27 Additionally, a study
published in the December 2013 issue of the American Journal
of Clinical Nutrition found that black tea reduced blood
pressure, and among hypertensive subjects, it helped
counteract the negative effects of a high-fat meal on blood
pressure and arterial blood flow.28

Certain Cancers:
More than 3,000 published research studies have evaluated the
effect of tea—white, green, oolong, or black—and tea
compounds, such as epigallocatechin gallate (EGCG), on the risk
of a variety of cancer types. A study published in the February
2015 issue of the Journal of Molecular Nutrition and Food
Research found that the main antioxidant in green tea, EGCG,
helps kill cancer cells through the destruction of the cells’
mitochondria.29 Research has also identified an association
between amount and duration of tea consumption and
gastrointestinal cancer risk. One study found that women who

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consumed the equivalent of 2.5 cups of tea per day had a 60%
reduction in rectal cancer risk, compared with women who
drank less than 1.2 cups of tea daily.30 Another study found tea
drinkers to have a 42% reduced risk for colon cancer compared
to non-tea drinkers. Men who drank more than 1.5 cups of tea
per day were found to have a 70% lower colon cancer risk.31 An
animal study suggests that 500 mg/kg/day of Niaowangzhong
green tea extract may be chemo preventive for digestive and
intestine cancers.32

A review of studies on tea consumption and the activity of tea

catechins showed potential anticarcinogenic effects on
gynecological cancers, digestive tract cancers, incident glioma,
liver and gallbladder cancers, and lung cancer. Tea catechins
are shown to inhibit cell proliferation, reduce oxidative
damage, and improve immune activity.33

Tea consumption has been linked to lower skin cancer risk. One
study showed that participants who drank iced black tea and
citrus peel had a 42% reduced risk of skin cancer and hot black
tea consumption was associated with a significantly lower risk
of the most common form of skin cancer, squamous cell
carcinoma. 34,35 More recently, green tea polyphenols have
been suggested as a chemo protective or chemotherapeutic
option in skin cancer. A recent review paper of in vitro, in vivo
and human studies highlights the various mechanisms by which
consumption of green tea and topical application may have
preventative effect against skin cancer. EGCG, along with other
polyphenols, act by increasing DNA repair mechanisms,
reducing UVB mediated inflammation and oxidative stress and
down regulating pathways involved in carcinogenesis. Green
tea polyphenol EGCG may also suppress the action of p53,
which is involved in tumor suppression. Studies have shown
that the topical application, as well as dietary supplementation
of green or white tea extracts may protect the skin from UV
damage by increasing DNA repair. Last, epigenetic modification
is caused by UVB exposure, research shows that EGCG may
reduce tumor incidence and decrease tumor multiplicity and
size.36

Scientists suggest that EGCG, in addition to its antioxidant and

anti-inflammatory properties, may act at various points in the
cell cycle and control apoptosis.37-40 A recent review found that
EGCG has beneficial effects against several types of matrix
metalloproteinases, which are shown to be involved in various
diseases, including cancer tumor growth, invasion, and
metastasis.40 A recent review of in vivo, in vitro and clinical
trials by Rahmani et al demonstrated that green tea may
suppress tumor growth. Notably, the clinical trials reviewed

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indicated that green tea may specifically slow prostate cancer
progression.38

Using bioinformatics, researchers Xinqiang et al analyzed the

targets of EGCG on human genes through an Ingenuity Pathway
Analysis which suggests that EGCG acts on several genes
involved in the cell cycle, cell growth and proliferation, cell
survival and death and DNA replication in ovarian cancer.37
EGCG was shown to have an anti-carcinogenic effect on cervical
cancer. This review illustrated that EGCG may modify several
critical processes in the cell cycle as well as induce cervical
cancer cell apoptosis and inhibit telomerase activity.39 A 2023
review summarized in vivo, in vitro, and epidemiological studies
to examine the effects of EGCG from green tea on ovarian,
cervical, endometrial, vaginal, and vulvar cancers. Although
more studies are needed, the evidence suggests a beneficial
effect of green tea on reproductive cancers.41

Neurological Decline:
Research has identified several modifiable factors that may
help slow the progression or reduce the risk of age-related
neurological declines and diseases.42,43 Tea may be one of the
modifiable factors as the antioxidants in tea may protect brain
cells from environmental insults from free radical exposure. 44-46
A recent review found that green tea has neuroprotective
effects mostly due to bioactive components L-theanine and
EGCG.47 In addition, L-theanine in tea has been shown to
directly affect areas of the brain that control attention and
ability to solve complex problems. 48-50 A study of The Ohsaki
Cohort suggested that green tea consumption (of five cups of
tea daily vs. one cup) was associated with lower risk of incident
dementia or new diagnosis of dementia.51 A long-term study of
nearly 30,000 adults found that drinking three or more cups of
tea per day led to a 69% reduced risk of developing Parkinson’s
disease.52 According to research presented at the 2007
Scientific Symposium on Tea and Health, theanine, an amino
acid that is for the most part uniquely found in tea (green and
black), may help prevent age-related memory decline. This
human-based data is supported by data from animal models.45

A 2023 meta-analysis of seven cohort studies covering more

than 400,000 individuals showed that consuming green or black
tea daily can be a protective factor in reducing the risk of all-
cause dementia, Alzheimer’s disease, or vascular dementia.53

Some investigations evaluated the role of EGCG in neurological

health. EGCG was also found to increase levels of intracellular
antioxidants, which inhibited reactive oxygen species and had a
protective effect on neuronal cells. This evidence suggests that

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EGCG may be therapeutic option to help attenuate amyloid-β
induced neurological decline.54

The role of tea in Alzheimer’s disease has also shown positive

potential.46 A review authored by Molino, et al., analyzed the
neuroprotective effects of tea catechins. The benefit of tea
catechins may stem from their antioxidant activity, interaction
with cell signaling pathways and anti-inflammatory effects. In
addition, the green tea catechins may be effective in iron
chelation which suppresses the translation of amyloid
precursor protein and is linked to Alzheimer’s disease.55 A
recent animal study on the effect of EGCG on the Nrf2 pathway
demonstrates that EGCG may have the ability to increase
protein clearance to attenuate Alzheimer’s Disease
progression, especially early on in disease diagnosis.56

Beyond neurocognitive decline, tea has been shown to have

several other benefits on the brain. Research has shown that
lower contributors of caffeine equal to one to two cups of tea
daily may benefit cognitive function and sports performance
based on adult studies.57 A 2017 review indicates that tea
consumption may be related to reduction in anxiety, benefits in
memory and attention, and brain function.58

Factors Related to Diabetes:

In a randomized control trial of 30 subjects, Mahmoud et al

found that three cups of black tea consumption resulted in
lowered hemoglobin A1C, decreased expression of tumor
necrosis factor-α and increased expression of anti-
inflammatory cytokines, which may reduce oxidative stress.
This suggests black tea may have a positive effect on long-term
diabetes management.59 A randomized control trial of 66
subjects with type 2 diabetes and nephropathy found that
drinking three cups of green tea had beneficial effects on total
cholesterol, high-density lipoprotein cholesterol, and
hemoglobin A1C levels with no adverse effects on renal
function.60 In an animal study, obese rats given green tea
polyphenols were found to have lower levels of hyperlipidemia,
body fat synthesis, body weight and fat deposits, compared to
the control group. Rats given the treatment also had AMPK
activation which resulted in greater insulin sensitivity, reduced
de novo lipogenesis and decreased liver fat content.61 A recent
review found higher habitual intakes of flavan-3-ol monomers,
like those found in tea, were associated with a reduction in risk
of T2DM (10%) and stroke (18%); and these data were
calculated to be of moderate strength.62

A 2019 study found that substituting just one serving of

unsweetened coffee or tea (about 150 grams or 5.3 fluid

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ounces) for one serving of a sugar sweetened beverages (about
250 grams or 8.8 fluid ounces, representing a standard portion
size of these drinks) is associated with a 20% reduced incidence
of type 2 diabetes. The case cohort analysis examined more
than 340,000 people over eight European populations for 3.99
million person-years of follow up.63

A 2023 observational study of individuals without type 2

diabetes suggests that drinking green tea (mean intake = 443
mL, or about two to three cups per day) may improve glucose
metabolism, marked by measures of fasting blood glucose,
hemoglobin A1C, insulin, and homeostatic model assessment
for insulin resistance (HOMA-IR) levels. The study suggests that
the catechins in green tea help suppress the abundance of the
gut microbiota species P. vulgatus, which is shown to be
associated with high blood glucose levels in this population.64

Weight Management:
Several studies suggest drinking calorie-free tea may help with
weight management.65-77 Preliminary research suggested that
tea flavonoids help elevate metabolic rate, increase fat
oxidation and improve insulin activity.65,68,70,75-78 Tea catechins
can also provide modest shifts in metabolism that may improve
weight loss and maintenance.65,70,76,77 In one review,
researchers concluded that subjects consuming green tea and
caffeine lost an average of 2.9 pounds within 12 weeks while
adhering to their regular diet. The results of another meta-
analysis suggest the increase in caloric expenditure is equal to
about 100 calories over a 24-hour period. The weight loss
benefits of tea vary based on many factors, but studies have
found benefits with the equivalent of as little as 2.5 cups of
green tea.78 Using data from the Polish Health, Alcohol and
Psychosocial Factors In Eastern Europe (HAPIEE) cohort study,
tea consumers who drank more than three cups daily, had a
lower body mass index (BMI) and waist circumference.79
Research has also found that tea consumption was associated
with lower BMI values.80

Tea and Bone Health:

A recently published meta-analysis analyzed the potential link
between tea consumption and bone mineral density (BMD).
Across the studies there was a significant increase in BMD for
tea drinkers verses non-drinkers.81 A second meta-analysis
verified this relationship – 0.62 odds ratio was calculated from
17 studies indicating that higher tea consumption was
associated with a lower risk of osteoporosis.82 A cross-sectional
study of Chinese women over the age of 40 from the
Guangzhou Nutrition and Health Study found that tea drinking
was significantly and independently associated with higher
BMD.83 Compared to non-tea drinkers, tea drinkers have been

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found to have a higher BMD.84 Another trial linked tea
consumption with a 30 percent reduction in the risk for hip
fractures among men and women 50 years of age or older.85
Although high caffeine intake has been implicated as a risk
factor for reduced BMD, drinking tea is associated with higher
BMD and has been shown to boost bone-building markers and
improve muscle mass, both of which may reduce the risk for
osteoporosis and fracture.86-90

Emerging research suggests that consuming white, black, and

green tea may benefit bone health by increasing osteoblast
mineralization.91

Immune Function:
There has been research on tea’s potential impact on immune
function. Research from Brigham and Women’s Hospital and
Harvard University indicated that tea contains a component
that can help the body ward off infection and disease and that
drinking tea may strengthen the immune system. L-theanine,
found in tea, primes the immune system in fighting infection,
bacteria, viruses, and fungi.92 A human clinical trial showed that
certain immune cells of participants who drank five cups of
black tea a day for two to four weeks secreted up to four times
more interferon, an important part of the body’s immune
defense, than at baseline. The study suggests that drinking
black tea provides the body’s immune system with natural
resistance to microbial infection.92

Current research indicates that tea’s catechins provide

potential preventive effects on influenza and common cold,
although more research is needed.93 Emerging research
suggests a possible protective effect of tea consumption on
symptomatic COVID-19 infection.94

Dietary Patterns:

An analysis of NHANES 2011–2016 data explored unsweetened

tea consumption and 7 other beverage categories as it relates
to an individual’s diet quality and health outcomes. When
compared to those who do not consume tea, unsweetened tea
consumers have a higher Healthy Eating Index, indicating a
more nutrient-rich diet that contained more recommended
food groups and more nutrients to encourage.

Unsweetened tea consumption was also associated with better

dietary choices, including a significantly lower consumption of
high calorie beverages, alcohol, and added sugars. Daily
unsweetened tea consumption is found to be associated with a
statistically significant higher HDL and lower BMI in adults.80

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Caffeine Content: Tea is naturally low in caffeine. A cup of black tea, for example,
contains about 40 milligrams of caffeine.

Cost Per Serving: Prepared at home, tea costs about 3 – 5 cents per serving, cup
or glass. Tea continues to remain one of the most economical
beverages available, even the most expensive teas cost less
than 10 cents per serving.

Tea: Tea is a refreshing beverage that tastes great and contains no

sugar, sodium, or fat. In addition to being naturally calorie-free,
it contributes to total water intake promoting hydration.

Key Tea Terms: Antioxidant: A substance that helps prevent or delay oxidative
damage caused by reactive oxygen and or reactive nitrogen
species. Oxidative damage to the body, cells and tissues may
contribute to diseases like cancer and heart disease.

Catechins: Found in foods such as berries, cocoa, and tea,

catechins have antioxidant properties. The major catechins in
tea are polyphenolic compounds including (-)-
epigallocatechin gallate, epigallocatechin, epicatechin gallate,
epicatechin (EC) and (+)-catechin.
Bioactives: Compounds found in foods, other than those
needed to meet basic human nutritional needs, that influence
changes in health status.2

Phytochemicals: Naturally occurring plant compounds. Many

phytochemicals are thought to play a role in decreasing the
risk of cancer and heart disease and may boost the immune
system.

Flavonoids: Tea flavonoids, a class of polyphenolic

phytochemicals, and related bioactive compounds in tea may
play important roles in various areas of heath and may
operate through a number of different mechanisms still being
explored. Tea consumers have been shown to have
approximately 20 times higher flavonoid intake compared with
nonconsumers.20

Flavonols: A group of flavonoids found in tea and many fruits

and vegetables and are thought to contribute to some of the
potential health benefits in these plant foods. They include
rutin, quercetin, and kaempferol.

Flavan-3-ols: Flavan-3-ols are a sub-type of flavonoids which

have proven beneficial effects on cardiometabolic outcomes.
Flavan-3-ols are found in tea, and foods such as apples, kale,
green peppers, onions, berries, and cocoa, with tea having the
highest concentration above all foods and beverages.
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 Epigallocatechin gallate (EGCG): The principle catechin in
green and black teas. EGCG is a strong antioxidant and has been
shown to reduce formation of lung, esophageal and skin
tumors in animal models of human cancer.

Theanine: An amino acid commonly found in tea that can cross

the blood-brain barrier, therefore has psychoactive properties.
It may reduce mental and physical stress and may produce
feelings of relaxation by increasing levels of gamma-
aminobutyric acid (GABA), serotonin, dopamine, and alpha
wave activity.

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References

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