Good news for black tea drinkers!  A new study published in the British Medical Journal finds that consumption of black tea is associated with lower risk of type 2 diabetes.  

Black tea, oolong, white and green teas are four different types of tea available.  The colour of the tea depends on the degree to which the leaves are fermented, in a process called “oxidation”. The tea leaves are oxidized under controlled temperature and humidity. Fully oxidised becomes black tea, low oxidised becomes green tea, and partially oxidised making up the various levels of oolong tea. The oxidisation has an important effect on the taste of the end product, although the amount of oxidisation is not an indication of quality. 

A team of international researchers analysed stats from 50 countries participating in the World Health Survey.  They found that countries with high consumption of black tea were associated with low prevalence of diabetes.  The news is great for black tea, since green tea has always been the superhero.  Green tea is packed with catechins which have antioxidant property, which research says lowers the risk of heart disease, several kinds of cancer and allergies.

But black tea, which is made of fermented tea leaves, is more complex according to the study.   Instead of catechins, black tea contains antioxidants called theaflavins and thearubigins which may relieve cold, congestion, and lower cholesterol levels. Milk or sugar however, negates the health effects of black tea.  So, drink it up black !