"Dog Ma 1" (reply w/o spam) writes:

[...no slap...]

Personally, I've gotten so annoyed with all the the
pseudo-scientific assertions that I've removed most of my former
posts on this and related subjects. Whatever one says, someone
(often less informed) disagrees, so they didn't seem a useful
addition to the archive.

You mean you removed those posts from Google Groups? I sure hope not:
that would leave the less-informed posts unchallenged.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

Green tea has the same amount of caffeine as black.

Before I knew better, I brewed green tea for 5-6 minutes. It makes a
bitter tea with quite a bit of kick, but it takes alot of will to drink it.
Proper brewing is MUCH better.

My understanding is if you do the traditional "gongfu cha" brewing method
you get most of the caffeine out during the first steeping, subsequent
steepings have less caffeine. I have no idea about polyphenols, but I
suspect it's similar, as the polyphenols in green tea are 95 percent
absorbed by the water in about 3 minutes.

Also, some decaffination processes remove polyphenols, but there is
disagreement on this point in the literature I have read.

Green tea has the same amount of caffeine as black.

Before I knew better, I brewed green tea for 5-6 minutes. It makes a
bitter tea with quite a bit of kick, but it takes alot of will to drink it.
Proper brewing is MUCH better.

My understanding is if you do the traditional "gongfu cha" brewing method
you get most of the caffeine out during the first steeping, subsequent
steepings have less caffeine. I have no idea about polyphenols, but I
suspect it's similar, as the polyphenols in green tea are 95 percent
absorbed by the water in about 3 minutes.

Also, some decaffination processes remove polyphenols, but there is
disagreement on this point in the literature I have read.

Green tea has the same amount of caffeine as black.

Before I knew better, I brewed green tea for 5-6 minutes. It makes a
bitter tea with quite a bit of kick, but it takes alot of will to drink it.
Proper brewing is MUCH better.

My understanding is if you do the traditional "gongfu cha" brewing method
you get most of the caffeine out during the first steeping, subsequent
steepings have less caffeine. I have no idea about polyphenols, but I
suspect it's similar, as the polyphenols in green tea are 95 percent
absorbed by the water in about 3 minutes.

Also, some decaffination processes remove polyphenols, but there is
disagreement on this point in the literature I have read.

Lewis Perin wrote:
"Dog Ma 1" (reply w/o spam) writes:

Personally, I've gotten so annoyed with all the the
pseudo-scientific assertions that I've removed most of my former
posts on this and related subjects. Whatever one says, someone
(often less informed) disagrees, so they didn't seem a useful
addition to the archive.

You mean you removed those posts from Google Groups? I sure hope not:
that would leave the less-informed posts unchallenged.

/Lew

Maybe some of the more justified assertions could be covered in the
FAQ... Of course, we don't want the FAQ to put us out of business.. heh

Steve

Lewis Perin wrote:
"Dog Ma 1" (reply w/o spam) writes:

Personally, I've gotten so annoyed with all the the
pseudo-scientific assertions that I've removed most of my former
posts on this and related subjects. Whatever one says, someone
(often less informed) disagrees, so they didn't seem a useful
addition to the archive.

You mean you removed those posts from Google Groups? I sure hope not:
that would leave the less-informed posts unchallenged.

/Lew

Maybe some of the more justified assertions could be covered in the
FAQ... Of course, we don't want the FAQ to put us out of business.. heh

Steve