3 ms·
The same behavior can also be exploited for the inverse effect. Solubility of caffeine in water is greatly boosted with temperature. Many of the bitter compound
by kimburgess 8y ago
The same behavior can also be exploited for the inverse effect. Solubility of caffeine in water is greatly boosted with temperature. Many of the bitter compounds in tea extract at a comparatively slower rate, particularly as temps approach 100°C. If you want a caffeine hit with a decent flavour steep a high number of tea bags in boiling water for very short amount of time.
- konart 8y agohttps://en.wikipedia.org/wiki/Chifir https://en.wikipedia.org/wiki/Chifir
- wdutch 8y agoin china this process is known as 工夫茶 (gongfu cha). You can also get upwards of 10 brews from good quality oolong.
- hinkley 8y agoMy dealer (Taiwanese, direct importer) confessed that she doesn’t even use the accoutrements any more. She just puts the leaves in a cup and refills it when it’s half empty. I can get at least half a day out of a serving of leaves with black or any good green tea. Interesting little effect of this: the leaves reconstitute when you do this (better teas have whole leaves). By the time you dump it out the tea looks like leaves again.