Which Tea

Makes You Younger

green tea health bytes

green tea health bytes

Tea is the most highly consumed beverage in the world next to water. The methods of preparing the beverage vary though. In a study from Journal of Food Science, published by the Institute of Food Technologists (IFT), researchers from University of Malaya found that the temperature and length of time tea leaves are steeped affects their antioxidant properties and differs across types of tea.

In the study, researchers tested 3 types of tea: white, green and black. In white tea, antioxidant properties were affected by time (longer time means more antioxidants) and not temperature. In black tea, the most antioxidant activity was found in a short hot water infusion (steeping).

Green tea showed temperature sensitivity and also time dependence: prolonged cold steeping (two hours) yielded the most antioxidants. In addition, the overall antioxidant capacity of white and green tea was found to be greater than that of black tea.

Fatemeh Hajiaghaalipour, Junedah Sanusi, M. S. Kanthimathi. Temperature and Time of Steeping Affect the Antioxidant Properties of White, Green, and Black Tea Infusions. Journal of Food Science, 2015; DOI: 10.1111/1750-3841.13149
comments powered by Disqus