Researchers from the Department of Food Science at Cornell University (Ithaca) published a study in the journal Nutrients, on the influence of water on the flavor and nutrients extracted from tea.

The study focused on demonstrating whether the water used to prepare tea is sufficient to influence the flavor perceived by the everyday tea drinker.

For this comparison, black and green tea were brewed with bottled, tap, and deionized water, matching brewing temperature, container, time, and water-to-leaf ratio.

Click here on the following link to access the full text:

Franks M, Lawrence P, Abbaspourrad A, Dando R. The Influence of Water Composition on Flavor and Nutrient Extraction in Green and Black Tea. Nutrients. 2019 Jan 3;11(1):80. doi: 10.3390/nu11010080. PMID: 30609818; PMCID: PMC6356489.

You have more articles dedicated to the benefits of tea on our blog, in the “Benefits of Tea” section.