Category Archives: Chemistry of Tea

Tea Brewing – Water Temperature Really Does Matter.

I have an electric water boiler that will boil water and keep the water at one of three settings (208˚F, 195˚F or 175˚F).  When I keep the setting at 208˚F and dispense the water to brew black tea, I have found that the black tea brews weak and flat.  Now, at first I found that…
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The Molecular Complexity of Tea. Chemistry of Tea Series

What is all the hype about tea?  “Tea” is just the water after some leaves have been soaked in it.  It seemed to be so simplistic as I placed some traditional English Breakfast black tea leaves in a shallow white bowl and poured near boiling water over them, to actually watch in detail what happens…
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