Drinking hot tea has been linked with increased risk of oesophageal cancer. Scientists recommend letting your tea cool from “scalding” to “tolerable” before slurping. The speed at which you drink also affects your risk, they say!

Compared with drinking warm or lukewarm tea (65C or less), drinking hot tea (65-69C) was associated with twice the risk of oesophageal cancer, and drinking very hot tea (70C or more) was associated with an eight-fold increased risk.

Who would have thought drinking a cup of tea were such a dangerous pursuit! I should say in tea’s defence that when drunk at a reasonable temperature, tea has anti-carcinogenic effects.

Read more at BBC Health