![]() Using temperature is the easiest way to determine when to stop heating the water, but you can also keep an eye on the size of the bubbles in the water. Once again, water temperature is crucial and how long you boil the water depends on the type of tea you’re making. And the type of boil you want varies depending on the type of tea. You want to stick with a nice gentle boil, in order to oxygenate the water perfectly. Instead, a longer boil simply tires the water out (because all the oxygen boils away), resulting in tea that tastes dull and flat. But this doesn’t mean a long boil will result in the best cup of tea you’ve ever had. But it is also important to know the other effects boiling water can have.īoiling oxygenates the water, which can bring out some of the more complex flavors in teas. It is important to understand how water temperature impacts the bitterness of the tea. Making a good cup of tea may seem difficult to screw up, but if you don’t know what you’re doing, you can end up ruining that expensive special blend you just ordered. And it is easily regulated by brewing your tea at the correct temperature. The tannins found in tea are mostly beneficial and the main drawback is the astringency which is really only a drawback for some. Generally, this is not a problem, though. Even better, use completely cold water and let your tea steep overnight (more on cold brewing below). If you’re concerned about the tannin levels in your tea, you might want to try using colder water than normal to brew it. On top of that, they can impact the body’s ability to absorb iron, which can be a serious problem for people who already suffer from an iron deficiency. ![]() In addition to increasing the bitterness of your tea, too many tannins can also hinder metabolism and digestion. Studies have also indicated a positive effect on regulating blood pressure.īut it’s not all good news. Additionally, they can have healing effects on wounds and cuts by speeding up the blood’s ability to clot. Tannins can also help remove harmful microbes from the body, including fungi, viruses, and bacteria. In terms of positive effects, tannins offer anti-mutagenic and anti-carcinogenic properties due to their anti-oxidizing nature. As such, they can have both a negative and positive effect on the body. The more catechins that get oxidized, the more tannins, the more bitter the flavor.Īt the same time, tannins are also responsible for the antioxidant properties of tea. Theraflavins are produced when the catechins in tea become oxidized. There are many types of tannins found in tea. ![]() Black tea generally contains a large amount of tannins A high levels of tannins means a more astringent drink. In tea, it is the compound that gives it its astringency. Tannins are actually found in a bunch of plants. But did you know that tannins also offer a variety of health benefits? It may seem like you don’t want any tannins in your tea, in order to prevent it from tasting too bitter. These include the aforementioned caffeine and tannins. Apart from amino acids, flavonoids are the other key ingredients found in teas. ![]() Most teas also contain arginine and asparaginic acids. L-theanine is by far the most prominent type of amino acid found in tea. They, along with tannins, are also the primary source of most of the health benefits associated with tea. If you use a higher temperature for a sweeter tea, more tannins and caffeine are extracted, leading to a bitter taste that can easily overpower the tea’s sweetness.Īs you can see, amino acids play a major role in how delicious and how complex a tea tastes. At the lower temp, the amino acids are still extracted, but the tannins and caffeine are not (at least not as much). The extraction rate of amino acids does not change, whether the water is hot or cold.Īs a result, tea manufacturers generally recommend using a lower temperature for teas that have a sweeter flavor. In low temperatures, neither is extracted well. The higher the temperature, the faster these components are extracted. Tannins and caffeine tend to change their extraction rate dramatically, based on the water’s temperature. These components have a different resolution rate, that changes with the temperature of the water. Amino acids are responsible for the sweetness, while tannins and caffeine are responsible for the bitterness. These are:Įach of these components has an impact on the flavor of your tea. Let’s begin by going over the main components in tea that are responsible for its flavor. 3 Tea Temperature Guide For Specific Types. ![]()
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