Tea-rrific study results advocate making time for a cuppa

While green tea has a wellearned reputation for health benefits, past research has been mixed when it comes to its black counterpart.

But a new study from the UK suggests that a higher intake of black tea could lead to a longer life.

Scientists from the US National Cancer Institute spent 11 years following nearly half a million adults aged 40 to 69 in the UK. The results, published in August this year, revealed that compared with those who did not drink tea, people who consumed two or more cups per day had a lower mortality risk.

Joel Feren, a Melbourne dietitian known as “The Nutrition Guy”, says the results aren’t surprising.

“Black tea is rich in antioxidants, which have positive health benefits such as improved heart and gut health, and may help improve blood sugar levels,” he says. “Tea is also full of bioactive compounds such as polyphenols. Emerging research shows that they can impact our gut health, help reduce inflammation in the body, and reduce the risk of heart disease, stroke, and type two diabetes.”

Black tea is one of the most consumed drinks in the world with many varieties from Irish Breakfast and Earl Grey, to Orange Pekoe and Darjeeling, and in Australia just under half of us enjoy a daily cuppa. It does, however, contain more caffeine than green tea.

“For those sensitive to caffeine, it’s best to avoid drinking tea too late in the day,” Feren says. “Peak levels of caffeine are typically reached 30-60 minutes after consumption, and the half-life of caffeine is approximately five hours.”