Steep Time and Temperature Effects on Flavor and Flavonoid Extractions of Black Tea
The steeping time of tea can have a profound effect on flavor. Most tea products have a recommended steeping time and temperature. The steeping temperature of the water can vary from “bring water to a rolling boil” to a “very light steam”. While the steeping time can fluctuate from two to five minutes. If a tea is steeped for too long or at too high of a temperature, it can become bitter. However, longer steeping times enhance the health benefits of tea by increasing the amount of flavonoids extracted from the tea. This application will look at the effects of time and temperature on the extraction of tea flavors and flavonoids.
Our Impact
EST Analytical has been helping labs achieve their analytical goals for over 30 years. Our vision is to engineer reliable laboratory instruments that enable partners to make the world a better place.
To help labs excel we offer Application Notes across our entire product line. They are a resource that explains the technology, performance, and abilities of our products as used against certain methodologies and or applications.
Whether your needs center around a USEPA method, an ASTM Standard, or a sample matrix-based outcome EST has you covered. If you don’t see the technical direction you need, simply contact us. We also offer sample analysis in our onsite Applications Lab.
