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White Tea Shown To Have Stronger Antioxidant Properties Than Other Teas

The demand for white tea has soared since the release of early-stage research suggesting white tea benefits a bevy of health-related concerns and includes properties that boost immune systems, prevent dental plaque, provide colon cancer protection, and guard against skin cell hurt.

While the tea has been around for thousands of years in Asia, scientists have only recently found that white tea benefits are linked to stronger antioxidant properties than other teas.

A 1984 study at Pace University revealed that white tea extract may help slow viruses and bacterial growth, thus reducing the incidence of staphylococcus and streptococcus infections, pneumonia, fungus growth, and even dental plaque.

Findings from another study conducted at the Skin Study Center at University Hospitals of Cleveland and Case Western Reserve University reveal indicators that white tea helps skin cells by boosting immune systems when exposed to harmful sun rays.

This suggests that white tea potentially can be used to treat some forms of skin cancer – and serve as an agent in cosmetics to protect against signs of aging from hurt skin.

An article published in the Carcinogenesis journal by scientists from the Linus Pauling Institute at Oregon State University found that consumption of moderate amounts of white or green tea may hedge against colon tumors consistent with the prescription drug, sulindac.

When used in combination with the drug, the results were more effective.

White tea benefits come from young tea leaves that are picked before the buds have fully opened. The buds are covered with silver fuzz that turns white when they are steamed and dried — hence the name: white tea.

Rather than being air-dried, white tea leaves undergo less processing and are steamed. This process keeps the leaves closer to their natural state and increases the tea’s anti-oxidant properties.

Tea connoisseurs find white tea varieties delicate and sweet, with small or no grassy taste that is sometimes noted in green and black varieties.

This article was written by Jules Sowder. Visit

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