Most teas -- green, black, red, and oolong (though not herb teas) -- contain a potpourri of potentially beneficial phytochemicals that may reduce the risk of many cancers, such as stomach, throat, and skin cancers. Tea, the second most consumed beverage in the world, has an abundance of flavonoids called catechins, which are a type of antioxidant.
Drinking tea regularly can also protect arteries from plaque buildup. Green tea contains higher amounts of catechins than do black and red teas because it is fermented less. Brewing methods, such as steeping longer, may increase the antioxidant level in the tea.