Among the studies on the effects of tea on health, green tea and black tea are studied the most. Both are made from the leaves of the Camellia sinensis plant but undergo different processing methods.
Green and black tea are rich in plant compounds called flavonoids. These compounds act as antioxidants to help fight potential cell damage caused by reactive molecules called free radicals. High levels of free radicals contribute to heart disease, cancer and other health problems. Specifically, green tea is rich in flavonoids called catechins, while black tea is high in theaflavins. Because of the presence of these compounds, green and black tea have been linked to low blood pressure, anti-cancer effects, and lower cholesterol levels in both animal and human studies.
On the other hand, milk is rich in nutrients, such as protein, calcium and potassium. These substances are important for optimal growth, body composition and bone health.