Tea is largely composed of polyphenols, which are highly effective antioxidants. Antioxidants have the ability to prevent or delay damage to cells and tissues by inhibiting the many reactions caused by free radicals in our bodies. Free radicals are unstable molecules in our bodies that are formed during natural reactions to UV sunlight, pollution and radiation. These unstable molecules damage other cells, tissues and DNA in our bodies and create more free radicals, thereby producing a chain reaction. Free radicals are a major factor to many aging diseases and chronic illnesses.

Research has identified that the antioxidant potency of polyphenols in tea (Epigallocatechin gallate--EGCG) are 100 times more effective than vitamin C, and 25 times more effective than vitamin E, and have twice the antioxidant benefit of resveratrol found in red wine.