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New research at Harvard University shows people who drank five cups of black tea a day for 2 weeks transformed their imune system cells to pump out 10 times more cold and flu virus-fighting interferon.
Tealeaves produce organic compounds that help defend the plant against infection. These same compounds are preserved in both green and black tea, and have been shown to inhibit the spread and growth of the flu virus. Numerous studies have found that both tea and tea extracts significantly reduces the incidence of flu in the young, elderly, and healthcare workers who are at higher risk of infection.
A cup of tea contains about half the caffeine as a cup of coffee. However, tea can be decaffeinated by some of the same processes as coffee. Ethyl acetate is the most common method of decaffeination. Ethyl acetate is a by-product of natural fruit acid, is not carcinogenic, and removes 98% of the caffeine from the tea.
ENGLISH BREAKFAST DECAF. - Same great taste as English Breakfast, only decaffeinated.
APRICOT DECAF. - The Apricot flavor is alive in this decaffeinated version of Apricot.
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