For many people, the day doesn’t begin until the kettle whistles or the coffee maker hums. After all, tea and coffee aren’t just beverages; they’re rituals, identities and even small acts of comfort. One offers a steady, almost meditative lift, while the other delivers a more immediate, higher-caffeine jolt that feels like flipping on a switch.
Both drinks have centuries of tradition behind them, and decades of modern research examining how they affect the heart, brain, metabolism and long-term health.
At the same time, despite many making the case that one of these has the upper hand health-wise, “neither tea nor coffee is universally ‘better,’” says Amy Goodson, a nutritionist and registered dietitian at The Sports Nutrition Playbook. “The healthiest choice depends on individual tolerance, lifestyle and health goals.”
Both drinks have specific advantages and disadvantages. Here’s what to know.
What is tea? How is tea made?
True tea comes from the leaves, buds and stems of the Camellia sinensis plant, which are steeped in hot water, explains Abbie Gellman, a registered dietitian and New York City–based chef.
Depending on how the leaves are processed – oxidized, dried or minimally handled – determines whether you get green, black, white or oolong tea. Goodson says that preparation plays a meaningful role in the final product as well. Steeping time “influences both flavor and caffeine content,” she explains, “with longer steep typically producing a stronger taste and slightly higher caffeine levels.”
From a nutritional standpoint, “tea is rich in antioxidants, particularly flavonoids and catechins, which help combat oxidative stress and support heart health,” says Goodson. It also contains L-theanine and trace minerals such as manganese and potassium, which support cognitive function and overall cellular health.
Research has linked regular tea consumption, particularly green and black tea, “to improved cardiovascular markers, including healthier cholesterol levels and better blood vessel function,” says Goodson.
Green tea may have added benefits because it contains catechins and “high levels of polyphenols,” says Gellman, “compounds known for their potential protective effects on cells and metabolic health.”
What is coffee? How is coffee made?
Coffee begins as the seed, commonly called a bean, of the Coffea plant. After harvesting, the beans are dried, roasted and ground before brewing.
“It’s then prepared by brewing in hot water, using methods such as drip brewing, French press, espresso or cold brew,” says Goodson, “and each brewing method affects flavor, caffeine concentration and acidity.”
Roast level – meaning how long and at what temperature the beans are roasted – also plays a role, as Gellman says that darker roasts tend to have a bolder, more bitter flavor, while lighter roasts preserve more of the bean’s original characteristics.
Nutritionally, coffee “is one of the largest sources of antioxidants in the American diet,” says Goodson. It contains polyphenols – particularly chlorogenic acids – and other bioactive compounds that have been shown to support cellular health and help reduce inflammation.
It also contains magnesium, potassium and niacin, nutritional components that are among the reasons “regular coffee consumption has been associated with a lower risk of type 2 diabetes, Parkinson’s disease and certain liver conditions,” says Goodson. Moderate coffee intake has also been associated with reduced risk of liver cirrhosis and hepatocellular carcinoma – even a lower overall mortality.
But caffeine is coffee’s most recognized component. This stimulant can “increase alertness, concentration and short-term physical performance,” says Goodson. It’s why, for many people, that morning cup serves as much of a functional purpose as a sensory one.
Which is better for you, tea or coffee?
Both tea and coffee provide powerful nutrients – many that overlap –that support overall health, and moderate intake of either beverage has been associated with a reduced risk of several chronic diseases.
At the same time, “because it generally contains less caffeine than coffee, tea may be the better choice for individuals who are sensitive to caffeine or who prefer a gentler energy lift,” says Goodson. Its lower caffeine content and the presence of L-theanine – an amino acid found naturally in tea – may also promote a calmer, more sustained sense of focus. And tea may also be better due to its lower acidity and potential blood pressure-supportive effects in some individuals.
Coffee, on the other hand, may offer stronger immediate benefits for energy, concentration “and even certain metabolic and liver health benefits when consumed in moderation,” says Goodson.
But the biggest health variable “is not the beverage itself,” Goodson says, “it’s what you add to it.” For example, sugar, flavored syrups, whipped cream and oversized servings can quickly transform a healthful drink into a calorie-dense indulgence. Because of this, “it is best to consume coffee or tea plain or with dairy or non-dairy milk and without added sugars,” advises Gellman. “And keeping caffeine intake to one to two cups daily is generally recommended.”
This article originally appeared on USA TODAY: Tea vs. coffee – Which is healthier for you and why?
Reporting by Daryl Austin, USA TODAY / USA TODAY
USA TODAY Network via Reuters Connect