Hello,
The more you drink, the less you eat because your stomach is already full.
As far as tea is concerned, properties vary in function of the "color"
Green:
- relatively low oxydation of the sheets.
- lots of catechines and isoflavones so lots of anti-oxydating components, control of fat as well
Black
- long oxydation of the sheets
White
- almost no oxydation of the sheets
- more polyphenol than the green tea so even more anti-oxydating components
Oolong / blue / wulong
- medium oxydation (somewhere between black and green)
- often used to control cholesterol (such as green tea so) and fat
Pu Erh / red
- fermented tea
- often used for digestion and fat control
Basically, tea is drunk as an hot beverage (not too hot though, to keep all nutrients). So the combination of heat + nutrients give most of the time a thermogenesis to "control fat" (some say losing fat) and reduce cells oxydation
Kind regards,
Pet'