Green tea was the first tea studied for its cancer-fighting benefits. Recent research shows that any tea derived from the leaf of a warm-weather evergreen known as Camellia sinensis has similar cancer-fighting properties. This includes all green, black and red (oolong) teas. The leaves of this tree contain chemicals called polyphenols, which give tea its antioxidant properties. Herbal teas are not derived from this leaf and so do not have this particular health-promoting chemical.

The degree of processing determines whether a tea will be green, black or red. Green teas are the least processed. They are simply steamed quickly before packaging. Black and red teas are partially dried, crushed and fermented. The length of fermentation, which causes the leaves to blacken, determines whether the tea will be red or black. Regardless of the processing method, all teas contain polyphenols.

Click Here to read more

One of the more modern forms of tea infusion, an alternative to the tea bag, is Tea stick. Tea Sticks are perforated metal or extruded film tubes that contain tea leaves (often of a superior quality). Unlike a tea bag that compresses under its own weight when steeped in water, a tea stick allows the tea leaves enough space to uncurl and impart its full flavor to the water they steep in.  Placed in a cup, hot water is directly poured over the tea stick and allowed to steep for a few minutes. The stick also acts as a strainer and a stirrer.

There are two kinds of tea sticks: Disposable and Reusable.

To read more click here