Does boiling water damage the antioxidants or does it help extract the antioxidants intact?
Related posts:
At what brewing temperature are the most intact antioxidants extracted from white tea?
September 2nd, 2008 · 2 Comments
Tags: White Tea
More Tags: Wu Long Tea and Health Wu yi tea Tea and Health Online Tea Shopping Stash tea Tazo tea Green Tea White Tea Oolong Tea Tea Book Black Tea Herbal Tea Tea Set Adagio Green Tea Tazo Green Tea PierMall Green Teas Adagio White Tea Ceylon Chinese White Tea FooJoy Gourmet Black Tea Set Taylors of Harrogate Yorkshire Gold loose leaf tea
2 responses so far ↓
1 Janet S // Sep, 2008
I don’t think boiling water is going to affect the antioxidants in the white tea. It will, however, affect the amount of tannin extracted, which can make the tea taste cheap, strong, bitter and is hard on your kidneys.
White tea should be treated like green tea. (It is a type of green tea.)Best brewing temp is about drinking temp - not boiling but just starting to steam. Brew only 3 to 3-1/2 minutes before removing tea leaves.
2 oldtimekid2 // Sep, 2008
Actually, yes, temperatures high enough to boil water are enough to damage the integrity of the antioxidants among other nutrients. It’s the same reason that fresh fruits/veggies are healthier and why they say that boiling fruits or vegetables cooks off the vitamins… because it kind of does. Any sort of high heat does damage the nutritional integrity of any herbs (some more than others).
That’s also the reason that some companies like to point out that they use cold processing on their herbs.
Leave a Comment