When visiting different cities in the past, I've always enjoyed visiting local tearooms. Nowadays, they're popping up everywhere, and for good reason. For those who have a hard time with brussel sprouts and spinach, green and black teas have ten times the antioxidants found in some vegetables and fruits, therefore beneficial to our health.
Camelia sinensis is the tea plant from which black, green, and oolong teas are derived. Green tea leaves are withered and steamed, black tea and oolong tea go through a different process of being crushed and fermented. All of these teas have what's called polyphenols - a fancy word for antioxidants. They scavenge the body for cell-damaging free radicals and detoxify them, according to scientific studies.
Adding lemon helps, because lemons are a fruit and also an antioxidant. Studies also show flavonoids may have an anticlotting effect, therefore reducing the risk of heart attacks and strokes. Dunking the tea bag seems to release more antioxidant compounds than letting it steep on its own. So don't forget to throw in a slice of lemon and dunk your bag oo-long!