"Warren C. Liebold" wrote in message
hlink.net...
I'm certainly not an expert on tea chemistry, but it seems very likely
that
some of the componants of tea are pretty volatile, and some may develop
through the steeping process, so you'd expect that what you're tasting
right
after steeping, after 15 minutes, after two hours and after six hours
should
be different.

BTW, I haven't been able to find anything easily accessible on tea chemistry
and this:

http://www.teatalk.com/science/chemistry.htm

goes under the category, "Hey I Took a Lot of Chemistry in College But I
Still Only Understand Ten of the Nouns in This Article"

Warren