"There is no trouble so great or grave that cannot be much diminished by a nice cup of tea." - Bernard-Paul Heroux, 1900's philosopher.

Penelope Sach, naturopath, herbalist and author of numerous books including 'On Tea and Healthy Living' agrees. Sach says that herb teas are a rich source of anti-oxidants that have the ability to combine with and neutralise harmful free radicals and slow down or even reverse their damaging effects.

"With the increase in pollution, pesticides, herbicides, preservatives, carbon monoxide and metals in our environment, the level of free radical activity increases," says Sach. "The effects of stress and an unhealthy diet also contribute to this increased activity.

"The free radicals cause tissue damage, which manifests as cancer, tumours, hardening of the arteries and accelerated aging of the skin and internal organs."

Sach, whose herbal teas can be found across the globe says that it is important how tea is collected and processed. Flowers and petals should be collected when the flower is fully opened. Leaf herbs like mint and lemongrass are best picked early in the morning. The most favourable time to harvest roots is in the autumn when the leaves are shed-during this time the medicinal properties of the plant are concentrated in the root.

When purchasing tea it is best to buy organic. Here are some guidelines for preparing loose teas.

Leaves (e.g. peppermint, rosemary, nettle) - Never boil or simmer! Just place in pot and poor in boiling water. Steep 20 minutes.

Flowers (e.g. hibiscus, chamomile) - Don't cook; steep 10-20 minutes.

Seeds or berries (e.g. fennel, fenugreek, anise) - Simmer 5-10 minutes.

Barks (e.g. cinnamon, sassafras) - Simmer 10-20 minutes.

Soft roots (e.g. licorice, marshmallow, ginger) - Simmer 10-15 minutes.

Hard roots (e.g. burdock) - Simmer 20-30 minutes.

You should not use aluminum or plastic teapots as they can impart harmful substances to the tea.

Here are some tea suggestions

Green tea comes from the same plant as regular black tea, however it is not fermented like black tea. Green tea has a smaller amount of caffeine - about 30mg per cup, and many more health benefits.

Green tea contains high amounts of polyphenols which have been shown to reduce blood clotting linked to heart attacks, decrease cholesterol, and fight bacteria in the mouth which can lead to tooth decay. In addition numerous studies have shown green tea to not only help prevent, but also stop cancer from spreading.

The National Cancer Research Institute of Tokyo suggests that, "Drinking tea may be one of the most practical methods of cancer prevention available at present". Smoking is far more prevalent in Japan than in the US., but the occurrence of lung cancer is much lower, indicating to researchers that green tea protects against lung cancer. You should not add milk to green tea as it inhibits absorption of the beneficial polyphenols.

Ginger is an excellent morning tea, helping to raise metabolism and promote circulation. This root has been used as both a seasoning and a medicine for many years. Experience shows that ginger can help relieve colds, indigestion and nausea. Ginger is available in tea bags or you can add 6-8 thin slices of the root to two cups of boiling water and simmer for 15-20 minutes.

Don Quai has been used by Chinese women for centuries to relieve premenstrual syndrome, menopause and infertility. It is rich in folic acid and vitamin B12 which are helpful for anemia and general tiredness. If you find you do not enjoy the taste of this tea on its own, there are some good blends available in health stores.

Chamomile is not only a time-honored remedy for sleep and relaxation but also makes an excellent hair rinse. A hairstylist once told me that chamomile is a superb hair conditioner. To try for yourself, make a pitcher of the tea, rinse hair and leave in.