Teas that are aged for at least a year are the best in the market, according to a new study.
Tea makers have been warning of the potential of tea aging for years, with many arguing it could harm the taste.
Now, a study by University of British Columbia researchers shows that tea from a variety of age-old varieties is the best, while new teas from young farmers are the worst.
The research, published online Monday in the journal Nature, showed tea from different age groups has the best flavor and texture, while aged teas are best for cooling and cooling down the taste buds.
In fact, teas with aged tea in them were among the top three choices for the best tasting teas, while teas aged for less than one year were the least desirable.
“Tea is a very versatile beverage.
It can be served cold, hot or chilled, but you can’t drink it cold,” said study lead author and postdoctoral fellow Sarah Grewal.
“It’s also an important source of antioxidants and other bioactive compounds.
If you’re drinking tea that’s aged, it can have a higher concentration of antioxidants.
The older it is, the more antioxidants it’s got.”
The researchers looked at more than 5,000 tea varieties from around the world and identified six that were the most popular among their sample of 4,500 customers.
The researchers said the analysis showed teas were “a good choice for a wide range of people,” from people who were looking for a tea to be a health and nutrition booster, to people who enjoyed tea as a way to relax.
Tea is an important part of a healthy diet.
For the study, the researchers used a sample of tea grown in China, and a variety from the United States and India.
The tea is a blend of different types of tea that is typically steeped for at most a year.
It’s traditionally eaten in small portions, often with meat, vegetables or milk.
Tea can also be brewed for up to four months and then dried to a fine powder, which can then be poured into a cup.
Researchers looked at the flavors and textures of more than 400 teas and found that older tea is best, with the older tea producing sweeter and more complex flavors, and the older teas having a more intense taste.
They also found that the best tea was brewed at a lower temperature and the oldest tea produced more bitter tea than the youngest.
Researchers also found a range of tea styles in the tea that were best for different purposes.
In some teas the best variety was from an aged variety, which could be served hot or cooled down, or the oldest varieties were more suited for cooling down and cooling flavors.
The study’s findings are the result of research that was done in partnership with University of Wisconsin-Madison.
Grewal is also a member of the UW-Madison Department of Biology and the Department of Food Science.