Benifits of Cranberry Tea

Cranberries are packed with essential vitamins and minerals that the body needs on a daily basis. They contain high amounts of potassium and Vitamin C which are crucial in helping the body defend against sickness and disease. They also contain dietary fiber which the body uses to maintain digestive regularity.



Oral Health
Cranberry tea can help prevent and slow the advancement of gum disease, or gingivitis. Taking good care of your gums is vital to overall health due to many illnesses being linked to oral hygiene. Regular drinking of the tea strengthens the gums and helps fight bacteria and other toxins that attack the mouth.

Immunity Booster
Cranberry tea is known to build up our immune systems. Disease and sickness is detered by the powerful antioxidants in the tea. This protects the major organs, such as the heart, from falling prey to free radical damage.

Urinary Health
Cranberry tea can be used to cure urinary tract infections through its ability to filter the system and treat the infections themselves. ongoing use of the tea allows for better defense against any infection recurrences.




Eye Health
Cranberry tea helps to protect our eyes from damaging toxins we're exposed to on a daily basis. The powerful anti-bacterial properties of the cranberry help to form a defense against any degenerative diseases which can come about when the eye is left unprotected.

Kidney Health
Cranberry tea helps to flush the kidneys of harmful toxins. The tea aides in the daily functions of the kidneys by protecting them from free radicals and possible disease-causing bacteria that can damage the organs.

Weight Loss
Cranberry tea has some weight loss benefits as well. The cranberry contains organic acids that actually eat away at fat deposits, flushing them out of the system. Regular intake of cranberry tea in combination of a healthy diet can result in weight loss and a healthier overall you.

Tea Defined

Tea is a product of the leaves, leaf buds, and internodes of various cultivars and different varieties of the Camellia sinensis plant. "Tea" also refers to the aromatic beverage prepared from cured leaves by combination of hot or boiling water. After water, tea is the most widely consumed beverage in the world. It has a cooling, slightly bitter, astringent flavour which many people enjoy.

Herbal Tea: usually refers to infusions of fruit or herbs containing no actual tea, such as chamomile tea. Alternative terms for this are tisane or herbal infusion, both bearing an implied contrast with tea. In this post I'll focus exclusively with preparations and uses of the actual tea plant or better stated as Camellia sinensis, the Minnan word for which is the etymological origin of the English word tea.

There are at least six varieties of tea:
white, yellow, green, oolong, black, and what would be considered post-fermented tea. The most commonly found on the market are white, green, oolong, and black. Some varieties, such as traditional oolong tea and Pu-erh tea, a post-fermented tea, can be used medicinally.

A tea's type is determined by the processing which it undergoes. Leaves of Camellia sinensis soon begin to wilt and oxidize, if not dried quickly after picking. The leaves turn progressively darker as their chlorophyll breaks down and tannins are released. This enzymatic oxidation process, known as fermentation in the tea industry, is caused by the plant's intracellular enzymes and causes the tea to darken. In tea processing, the darkening is stopped at a predetermined stage by heating, which deactivates the enzymes responsible. In the production of black teas, the halting of oxidization by heating is carried out simultaneously with drying.


Without careful moisture and temperature control during manufacture and packaging, the tea may become unfit for consumption, due to the growth of undesired molds and bacteria. At minimum it may alter the taste and make it undesirable.

White tea: Wilted and unoxidized

Yellow tea: Unwilted and unoxidized, but allowed to yellow

Green Tea: Unwilted and unoxidized

Oolong: Wilted, bruised, and partially oxidized

Black tea: Wilted, sometimes crushed, and fully oxidized

Post-fermented tea: Green tea that has been allowed to ferment/compost

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