In tests conducted at Cornell’s Sensory Evaluation Center, consumers liked green tea brewed using tap water more than using bottled because it produced a sweeter taste. “But, when steeped in bottled water, the green tea contained about double the amount of the antioxidant epigallocatechin gallate (EGCG) – which makes it more bitter than tea brewed with tap water,” said Robin Dando, Cornell associate professor of food science.
Franks M, Lawrence P, Abbaspourrad A, Dando R. The Influence of Water Composition on Flavor and Nutrient Extraction in Green and Black Tea. Nutrients. 2019; 11(1):80.
#greentea #egcg #brewing
https://www.mdpi.com/2072-6643/11/1/80
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