A new study has found that the daily cuppa - or, maybe 2 or even 3 cuppas - can cut the risk of stroke.
According to Lenore Arab, professor of medicine at the David Geffen School of Medicine, drinking the beverage can reduce the threat by as much as 21 per cent.
UCLA boffins observed that the result was obtained in tea made from the plant Camellia sinensis and not from herbs.
It was contemplated that anti-oxidant epigallocatechin gallate or the amino acid Theanine in teas may be what leads to the reduced risks.
"By drinking three cups of tea a day, the risk of a stroke was reduced 21 percent," the New York Daily News quoted Arab as saying.
"That's why these findings are so exciting. If we can find a way to prevent the stroke, or prevent the damage, that is simple and not toxic, that would be a great advance," he added.