(Did you know green, white, black and oolong tea are all derived from the leaves of the Camellia sinensis evergreen shrub. The difference in antioxidant content occurs in how the tea leaves are processed after harvest. White tea retains the highest amount of antioxidants because it undergoes the least amount of processing. Green tea is processed more than white tea, but less than black tea and contains a level of antioxidants between white and black teas. Black tea contains the least amount of antioxidants because it goes through more processing. Red tea or Rooibos (pronounced “roy-boss”) tea isn’t actually from a tea plant at all. This caffeine-free “tisane” or herbal tea is derived from a flowering bush and also contains antioxidants. Tip source, Canadian Living Magazine. Photograph Source, the ever-inspiring The English Muse.)
