why does the temperature of water affect the strength of tea?

Answer 1

Brewing the perfect cup of tea


-antioxidants break down fast so fresh brewed is best
-tea made from loose leaves has more antioxidants than tea bags which tend to have lower quality powdered leaves
-a timer for getting exact infusion times,
-infuser for loose-leaf tea,
-teaspoon for measuring tea,
-instant read thermometer to check water temperature
-small saucer for holding used tea bag
1. Begin with fresh, cold good-tasting water. Let water run to incorporate more oxygen. Filtered is best because the process removes chemical tastes. Distilled may be too purified and produce a flat taste. Chlorine in tap water can lower antioxidant levels if it is not brought to a boil first.

2. In a tea kettle, bring water just to a boil to properly oxygenate it. Over-boiling drives off oxygen.

3. Pour some on the hot water into the teapot to warm it, discard the water. Its okay to use hot tap water for preheating. Water temperature may drop several degrees in poured into a cold cup/teapot and decrease the flavor extraction from the tea. You can use your saucer to cover the cup to retain the heat while brewing


4. Add tea leaves to pot, or use infuser. How much tea is a matter of taste, but a good rule of thumb is about 1tsp per 1c tea plus one for the pot. Pour hot water over the tea leaves immediately for black tea or let it cool to proper temp for other types of tea.


5. Let the leaves steep. Watch the clock not the color.

· Oolongs need just 1-2 minutes at between 185-195F

· Green tea needs only to be steeped 2-3 minutes at 165-180F. Lower temperature helps protect against bitter taste. However, longer steeping will extract more antioxidants.

· Most black teas should be steeped right at boiling (212F) for 3-5 minutes.

· The longer you steep, the more bitter your tea will be. Never steep more than 5 minutes except for white tea which can be infused for 5-7 minutes and herbal which requires 10-20minutes to extract flavor. Add more tea leaves for a stronger brew.

· If using loose tea leaves, make sure your leaves have room to “unfurl”.

Answer 2

Warmer temperatures increase absorption rate thus increasing strength, however once your tea has been dissolved into the water you can chill it or freeze it, and it will remain just as strong.

Molecules move at a faster rate when excited thus speeding up absorption rate, and you could think of higher temperatures in a similar manor as an increased time acceleration.

colder temperatures can also dissolve tea into water, and also make the tea just as strong, however it will take much more time for this process to take place depending upon how cold the temperature is, as colder temperatures slow absorption rate.

I hope I have been helpful here, this question which you posed here all boils down to basic perceptions of tea over measured time, and most people are not patient enough to watch there tea get stronger in cold water over months, thus they increase the observation of measured time by increasing absorption rate by increased temperature.

anyway it all comes down to energy acceleration behaviours, and angular transitions.

Answer 3

the main fabulous cup of tea is made with a brilliant teapot, a steel one is superb. upload 3-4 teabags and boiling water. enable steep for no less than a million hour. once you prefer a cup, take the steeped tea and pour a small quantity into the cup, upload boiling water to the tea contained in the cup, then upload sugar and milk to flavor. The sweeter the greater effective. The tea would be darkish, fragrant and robust. that's super. That genuine British scientific institution tea. It makes all of us experience greater effective.

Answer 4

The temperature sensors in your tongue are registering competing stimulus that could interfere with the taste of the tea.

The taste buds are affected by temperature.

Answer 5

Nope... only the taste at the same time the time when you put the teabag in the water...

Answer 6

the hotter the water the more fluid extracted from the tea bag..leaves.....it penetrates them more thats all

Answer 7

because the warmer it get the more nutrients it extracts from the bag/leaf