The Journal of Food Science and Technology published an article about the effects of the use of alternative infusion methods in composition, antioxidant properties and color in different types of tea. Specifically the trials were conducted on varieties of green tea, black tea and oolong tea.
Three infusion methods were used for all these types of tea:
– Infusion with hot water
– Infusion with fresh water
– Infusion with hot water adding ice later
Infusion times varied greatly, being up to 12 hours on the method which used fresh water.
From there, the properties of each infusion were analyzed in detail, resulting that the infusion with hot water is the one that has greater extractive power, but also a high degradation of significant components. The one made with fresh water had a very high level of healthy molecules, but with low kinetics. In contrast, the third method showed healthy levels similar to those of fresh water in a faster way.
The article details the results of the analyzes carried out in a detailed manner for the different types of tea analyzed, as regards the levels of catechins, gallic acid, antioxidant power and color, among other values.
You can access the original article through the US National Library of Medicine at the following link:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4648929/pdf/13197_2015_Article_1971.pdf
Source:
Effects of alternative steeping methods on composition, antioxidant property and color of green, black and oolong tea infusions
Claudia Lantano, Massimiliano Rinaldi, Antonella Cavazza, corresponding author Davide Barbanti, and Claudio Corradini
Lantano, C., Rinaldi, M., Cavazza, A. et al. J Food Sci Technol (2015) 52: 8276. https://doi.org/10.1007/s13197-015-1971-4
