Antioxidants called catechins, which have antiviral properties, are more plentiful in green tea than in black. And according to a Purdue University study, adding vitamin C—which is abundant in cranberry juice—can increase absorption of the tea's catechins.
Todd Rubin of tea manufacturer The Republic of Tea
suggests steeping 2 green tea bags in 8 ounces hot water for 2 minutes. Let cool. Stir in 2 ounces unsweetened cranberry juice and agave syrup to taste. Pour over ice.