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Tea when fermented has enhanced antioxidant potential, along with glucoronic acid, ameliorates oxidative stresses in the environment. Antioxidant (or polyphenol) contents actually increase to radically dispose of toxins, unstable molecules that are harmful to cells. ARIE USES A MIX OF BLACK TEA AND WHITE TEA (WITH 3 TIMES AS MUCH ANTIOXIDANTS AS GREEN TEA).