Since tea can decrease iron absorption, it is suggested to drink it two hours before or after a meal.

Drinking too much herbal drinks, like overuse of anything else, not only does not give the desired results, but also causes side effects. Researchers recommend up to three or five cups of herbal drinks a day.

Steeping green tea for too long or at high temperatures can produce a bitter cup. Brewing at ‎‎75 to 85°C for 2 to 3 minutes has been found to be the optimal condition.‎

Steeping green tea for too long or at high temperatures can produce a bitter cup. Brewing at ‎‎75 to 85 °C for 2 to 3 minutes has been found to be the optimal condition.‎

Yes. Tea flavonoids which provide many health benefits (same as Catechins) are more active ‎in acidic environment. Adding lemon juice to tea enhances the body's ability to absorb ‎Catechins and also increases their stability.‎

Yes. Tea Catechin, an important and beneficial antioxidant, is absorbed better when your ‎stomach is empty.‎

If you are taking medication or undergoing chemotherapy, you MUST consult with your ‎doctor before drinking herbal drinks.‎

The majority of beverages affecting blood pressure, glucose and cholesterol ‎restore these ‎parameters back to normal; they are not harmful to a healthy person. However, if you are ‎testing any kind of beverage for the first time, it is better to drink it with caution in small ‎amount, so that in case of any probable side effect, there will not be a serious problem.‎

No. Based on scientific researches, reaping numerous health benefits of teas takes time; it ‎varies for ‎individuals according to their physical health.‎
Keep in mind that their acute consumption is harmful; a moderate amount would be ‎beneficial. Specially, elderlies should begin drinking teas or herbal infusions in small amounts ‎and increase it gradually. ‎
Moreover, it is important to remember that you should keep on drinking herbal infusions or ‎teas to see their beneficial effects on body. ‎

Teas and herbal infusions must be stored in a cool, dry place away from direct light, heat and ‎sources of heat such as the stove and the oven. ‎
Tea must be kept free from oxygen in order to prevent oxidation through which vitamin C ‎is ‎oxidized faster than Catechins. The color and aroma of tea are adversely affected by ‎oxidation ‎and degradation of vitamin C and other antioxidants.‎ ‎
The other factor that may change the freshness, aroma and flavor of tea is moisture, that’s ‎why it must be kept in a dry place.‎

Tea will not go bad easily when kept at a low temperature in an airtight container away from ‎light. To take full advantages of health benefits of tea, it is recommended to keep it at a ‎temperature below 30 °C. ‎ ‎

The caffeine content depends on several factors such as water temperature and brewing time. ‎However, on average, a 180 ml cup of tea contains about 40 mg of caffeine.‎

Free radicals are atoms with an unpaired number of electrons and can be formed when oxygen ‎interacts with certain molecules. They are formed by factors such as stress, aging, UV ‎exposure and air pollution. These compounds are highly reactive and unstable, and cause ‎inflammation leading to many diseases. ‎
Antioxidants are nutrients in foods, which suppress the formation of free radicals and ‎improve body health level.‎