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Our Tea-Drinking Habits: Effects of Brewing Cycles and Infusion Time on Total Phenol Content and Antioxidants of Common Teas

Gan, Peck Ting, Ting, Adeline Su Yien
Journal of culinary science & technology 2019 v.17 no.2 pp. 170-183
antioxidant activity, antioxidants, black tea, brewing, green tea, phenols, tea (beverage)
This study determined the total phenolic content (TPC) and antioxidant activities of common teas in response to our tea drinking habits. Selected green and black tea (Chinese black and green tea, Lipton black and green tea, Twining black and green tea) were infused with water for 3, 5, 7, and 10 min, and the teabags were rebrewed for two cycles (an hour interval each). Results showed that the TPC and antioxidant activities increased throughout the infusion time, suggesting that the longer the infusion time, the higher the concentrations of antioxidants. On the contrary, the TPC and antioxidants activities decreased throughout the three brewing cycles, suggesting that the teabags are most suitably used only once. This study therefore revealed that 10 min is recommended for the infusion of green and black tea to derive optimum benefits, and rebrewing of teabags is not recommended.