CharlotteZero select said

Oxidation of Brewed Tea?

I was just curious about what happens to tea after you brew it. I find that certain kinds of teas (especially green and white teas in my experience) change color rather dramatically after brewing. A tea that had a pale green liquor might turn a noticeably more brown color in 10 minutes or less. I’d assumed what was happening was oxidation similar to what happens when you decant wine. Can anyone tell me if this is correct and how this might change the flavor of a tea? Is there a way to prevent this from happening so fast? Does this happen to black teas as well, and I am just not noticing it?

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teaenvy said

I have not noticed that. Perhaps it is the water in your area?

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Nano said

I notice it happening as well, though perhaps not as dramatic, I figured it just came with the general cooling of the tea. I think it does change the flavor, but only after when it’s already room temperature or so. I’m unsure about it being 10 minutes or less though.

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