I've never gone in for coffee at all, with one exception (Ellis Coffee at Friendly Farm) and my reason is the same as given by all those people who customarily leave 1/2 cups of coffee sitting atop kitchen counters, desks, and, yes, coffee tables worldwide: "It tastes like coffee."
So, those of us who make tea our caffeine-of-choice are happy to share our mugs. It's a simple thing for me...I choose black tea. No flavors, no Earl Grey, no decaf, no orange tea. Just hot water and a teabag, and after it steeps a few minutes, a shot of milk.
And now comes bonus good news: it looks like tea removes dangerous contaminants from the very water it's brewed in!
A new study reported in the Washington Post says that tea leaves naturally "adsorb heavy metals, filtering out harmful water contaminants like lead, cadmium or arsenic. The metals become trapped on the surface of the tea leaves and can be removed by simply filtering out the leaves or tossing the tea bag."
“You’re taking the metals out of the water with the tea, but you don’t consume the tea leaves after, which is why it works,” says Benjamin Shindel, the study’s lead author, and a PhD student at Northwestern University in Evanston, Illinois. Tea leaves, unlike the withered brown leaves under the shrubbery out front, actually do two things for you. They release tasty flavors in your hot water, and they grab harmful metals out of the water.
And since you throw the teabag away, you don't ingest those harmful substances.
Now, can coffee do that? Didn’t think so.
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