"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