Both coffee and tea offer antioxidants and caffeine to provide energy, but which beverage is better? That depends on your personal health – particularly how your body metabolizes caffeine. While healthy adults are usually advised to consume up to 400 milligrams (mg) daily of caffeine intake, taking into account individual tolerance levels as everyone’s bodies metabolize caffeine differently according to registered dietitian at Banner Health.

Coffee’s caffeine is rapidly absorbed into your bloodstream, meaning its stimulating effects kick in much quicker and for a longer duration than with tea. Unfortunately, coffee contains more acid than tea which may irritate stomach and lead to heartburn; furthermore it acts as a diuretic that increases urine output leading to dehydration, especially if combined with added sugars or creamers.

While coffee provides many people with an energy boost and alertness boost, too much caffeine intake may lead to insomnia, restlessness, an elevated heart rate and digestive upset – and could trigger anxiety as well. People with sensitive stomachs may want to opt for green or black tea varieties which contain less caffeine.

Tea offers numerous health benefits, including antioxidants that fight inflammation and chronic diseases as well as polyphenols which may lower cancer risks and diabetes risks. According to one recent study, regular consumption of two to four cups of tea daily has been associated with reduced risks for premature mortality.

Tea is an effective way to increase concentration and decrease stress without producing caffeine-related jitters. Studies suggest that people who regularly drink black and green tea have lower risks for dementia and Alzheimer’s disease.

Green tea contains antioxidant catechins that may protect cells against oxidative damage, according to a dietitian at Sengkang Community Hospital (SKCH), managed by SingHealth Community Hospitals. Furthermore, chlorogenic acid found in green tea may provide anti-inflammatory and neuroprotective benefits.

If you’re trying to reduce caffeine intake, UCSF dietetic interns suggest starting by selecting herbal or white tea varieties, which have less caffeine than black and green varieties. And if coffee remains part of your daily rituals, choose decaffeinated varieties instead.