The below summary is based on research compiled by the UK Tea Council. If you would like to know more about the health properties of tea, please visit their site:

Tea is the biggest source of anti-oxidants in the UK diet. Anti-oxidants are said to inhibit the action of free radicals - molecules which, while naturally occurring, damage cells. Anti-oxidants combat free radicals and in doing so, protect the body's cells and tissues.

Many of the health benefits of tea derive from the powerful anti-oxidant properties of the flavonoids found in tea.

Flavonoids can serve as anti-viral, anti-bacterial, anti-inflammatory and anti-allergenic agents. Overall, the flavonoid levels of green and black tea are similar; however, teas do differ in the types of flavonoids they contain.

By protecting cells from the effects of cancer-causing chemicals, the flavonoids in tea may reduce the risk of contracting certain cancers. It should be stressed that while the scientific evidence in this areas is growing, it is not yet conclusive, and further research is needed.

Although some studies have reported no effect, others have found that tea drinking was associated with a reduced risk of contracting the following cancers:

• Breast
• Lung
• Ovarian
• Prostate
• Stomach

The flavonoids in tea may reduce the risk of heart disease in a number of ways. Although the evidence is not consistent, many studies have shown that tea consumption is linked to a reduced risk of heart disease and stroke.

For example, a recent analysis of all studies investigating the relationship between tea drinking and Coronary Heart Disease (CHD) concluded that drinking 3 cups of tea a day can reduce the risk of CHD by 11%.

The Tea Council's Healthy Drinks Survey revealed that a third of all adults in the UK are not meeting their fluid requirements.

The British Dietetic Association advises that tea can contribute towards the daily-recommended fluid intake of 1.5 to 2.5 litres. In fact, 40% of the UK's fluid intake comes from tea.

Finally, the evidence suggests that normal strength tea does not have a diuretic effect unless around five to six cups are taken in a single sitting.

Scientific research has shown that drinking tea without sugar can promote oral health in a number of ways:

Tea is a rich source of fluoride. The tea plant (camellia sinensis) extracts fluoride from the soil, which then accumulates in its leaves. In the UK, fluoride intake is heavily influenced by tea consumption.

A number of studies have also reported that the tannins in tea help to fight the build-up of dental plaque.

Tea has also been shown to increase the acid resistance of tooth enamel.

Finally the flavonoids in tea, especially in green tea, can prevent the growth of dental plaque.

Studies have shown that tea drinking can reduce the absorption of the non-haem iron found in cereals, vegetables, nuts and pulses. Tea is not thought to affect the absorption of the haem iron found in meat.

To minimise the risk of reduced iron absorption, those with poor iron status should avoid drinking tea with meals and at least one hour after meals. This group includes adolescent girls, women between 18 and 49, and those over 75.