Posts Tagged ‘steeping time’

Can Preparation Influence Antioxidants in Tea?

Friday, February 19th, 2016

Logos 005A new study published in the Journal of Food Science concluded that the temperature and length of time tea leaves are steeped affects their antioxidant properties and differs across types of tea.

Researchers studied three types of tea: white, green and black tea. Two varieties of each were studied in hot water for two hours, hot water for five minutes, cold water for two hours, and cold water for five minutes. Results showed that the most effective steeping temperature and time depended on the type of tea. In white tea, antioxidant properties were affected by time in that the longer steeped meant more antioxidants. Antioxidants in white tea where not affected by temperature.  In black tea, the most antioxidant activity was found in a short hot water infusion (steeping) and reducing the time actually reduced the antioxidant activity. Green tea was affected by both temperature and time. Prolonged cold steep (two hours) gave the mnost antioxidants.

In addition, the antioxidant capacity of green and white tea was greater than that of black tea. The researcher concluded that using this standard for tea steeping will maximize the health benefits.