All teas, green, black, oolong or white are made from the leaves of the plant Camellia Sinensis. After the fresh leaves are harvested, the length of time they are exposed to air determines the distinctive taste and colour of the resulting tea.
All teas from Camellia Sinensis leaves contain natural flavonoids. The levels of flavonoids vary among the type of tea – black, green, oolong and white. On average, the flavonoid content of black tea is approximately 180 mg per cup and in green tea, approximately 160 mg per cup. The type and amount of the flavonoids differ, depending on how the leaves are oxidized (left exposed to air). Green tea is partially oxidized and contains more of the flavonoid antioxidant called catechins, while black tea, which is more oxidized contain more of the flavonoid called therubigens.
Both hot tea and iced tea made with real tea extracts contain flavonoids. Regardless of the type of tea you choose to enjoy, researchers have found that regular consumption of tea helps with the maintenance of good health.
Flavonoids are found in many fruit and vegetables, but are particularly high in tea. While tea is a natural source of flavonoids, it is not a substitute for fruits or vegetables which provide a wide range of nutrients such as flavonoids and essential vitamins and minerals.
Note: Herbal teas are actually not true teas since they are not from the Camellia Sinensis plant and therefore do not have the same properties of “real tea”.