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Researchers with time on their hands seem to lean towards ovarian cancer as a fallback study topic. About every other year, or so it seems, another body of research is announced that ties Chinese black tea and green tea consumption to reduced ovarian cancer.

While we are grateful for the interest in fighting cancer and the researchers’ perspicacity in identify tea’s contribution to the fight, we wonder sometimes if maybe they haven’t made their point enough to move on.

Anyway, a 2005 study by British researchers linked Chinese black tea and green tea to lower risk of developing ovarian cancer. What’s more, the study of some 60,000 women in Sweden ages 40-76 seemed to show that the more tea a woman consumed, the less likely she was of developing the cancer.

The numbers: At least 2 cups a day translated to 46 percent less risk, with each additional cup dropping the risk another 18 percent. Women who consumed at least 2 cups were 50 percent less likely to develop the cancer than women who consumed no tea.

An American study in 2007 concluded that women drinking 2 or more cups a day lessened their chances of ovarian cancer by 30 percent. (A puzzling piece of the data was that women drinking 2 cups a day of decaf coffee also had reduced chances, while regular coffee drinkers did not.)

Most recently, a 2012 Australian study of southern Chinese woman concluded that consumers of tea—especially Chinese black tea—are helping themselves avoid the cancer. Of the 1,500 women in the study, the most benefited seem to be those who started drinking tea early and drank it more often. Specifically, drinkers of 4 or more cups a day were the most benefited.

What to make of this? Drink your tea, ladies. Tea is a cancer-killer—as eventual studies (new research topics!) on Chinese white tea and oolong also will show.