That's very interesting Nigel...does that mean, do you suppose, that when
drinking green tea for it's health benefits, it would be better to drink it
while it is still hot? I don't know if the catechins are better for one's
health than the theaflavin...both are antioxidants aren't they?

Thanks for the info!

Melinda

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and Henry knows we know it."

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"Nigel" > wrote in message
oups.com...
> This is due to chemical oxidation of the green tea catechins into
> orange theaflavin - while the tea is sitting in your cup it reacts with
> oxygen dissoved in the water - same reaction as would happen to make
> black tea in a tea factory except that then it is catalysed by natural
> tea enzymes. Some green teas do this more than others: I suspect that
> using freshly drawn water also increases the rate of browning.
>
> Nigel at Teacraft
>