Scientists have suspected that a particular flavonoid in tea, theaflavins, could be an active ingredient in the fight against high cholesterol. In fact, a recent clinical study showed that when adults with abnormal cholesterol were given a super concentrated extract of theaflavins, they were able to reduce their LDL (bad) cholesterol, by an average of 16.4% in just 90 days. Unfortunately, theaflavins are produced as green tea ferments into black or oolong tea, but then quickly degrade as the finished tea is packaged, exposed to environmental conditions, and shipped. As a result, a cup of brewed tea will have less than 1% beneficial theaflavins.