» Tea with milk provides 21% of daily calcium requirement in 4 cups

» Tea contains some zinc and folic acid which is a good source of energy during pregnancy

» Tea with milk contains Vitamin B6, Riboflavin B2 and Thiamin B1

» Tea is a source of the minerals manganese, essential for bone growth and body development, and potassium, vital for maintaining body fluid levels.

» The average cup of tea contains less than half the level of caffeine than coffee. One cup contains only 50mg per 190ml cup

» Tea is a natural source of fluoride and drinking four cups makes a significant contribution to your daily intake.

» Green and black teas are from the same plant, Camelia sinensis, and contain similar amounts of antioxidants and caffeine

» Tea has one of the highest total flavonoid (a type of polyphenol) content of all plants, at 15% of the leaf (by dry weight)

» One or two cups of tea have the same ‘radical scavenging capacity’ as five portions of fruit and vegetables.

» Tea reduced total cholesterol levels, although HDL cholesterol (or good cholesterol) levels, depleted by high fat diets recovered only with the consumption of HGN (high grown new) tea.

» Tea did not have any effect on triglyceride levels.

» Flavonoids and phytochemicals are natural antioxidants in tea, making a cup of tea equivalent to a serving of vegetables in antioxidant potential.

» Tea drinking mainly influences the absorption of non-haem iron as haem iron is relatively unaffected by tea.

» For those who have a poor iron status or are at high risk of iron deficiency it would be prudent to avoid drinking tea with meals.