"S. Chancellor" > wrote in message
news:2006012101041475249-dnewsgr@mephitkicksassorg...
> On 2006-01-20 22:51:20 -0800, "Knack" > said:

> It's not fermentation, it's due to oxidation of the chlorophyl.

Chlorophyl may in fact be the phytochemical that the color of green tea
leaves may be most attributed to.

Technically your explanation (oxidation) is "closer" than mine
(fermentation).
http://www.britannica.com/eb/article-65377

However for some reason that oxidation must be the result of or supported by
fermentation
http://www.tenren.com/fermentation.html

Consider the following evidence:
1) Cold filtered tap water contains more oxygen than heated water.
2) The coldness inside of a fridge inhibits spoilage due to bacteria, molds,
and yeast.

So if the darker hues of the beverage are due only to greater degrees of
oxidation, then one could deduce the fallacy that a refrigerator brewed
green tea should be darker than any hot brewed green tea. But that is not
the case unless one puts that pitcher of cold brew on the kitchen counter
for several days, which warms it to room temperature, thus favoring
fermentation ;-)

BTW, I'm not suggesting that anyone should drink any tea that's been sitting
at room temperature for more than a day. My remarks are only for making
experimental observations. Personally I try to consume all hot brewed tea in
one sitting, and all cold brewed tea (while still cold) by the 3rd day after
it began steeping.

> I brew a pot of green tea with a automatic drip brewer at work
> occasionally. Depending on the tea it will be light green to start with
> and get progressively darker throughout the day until i've drank it all
> The flavor becomes less 'green' as it gets darker.

S.C. these are very interesting observations. I've read about some tea brews
having green colored hues and have seen some photos of them. Ever since I
began drinking tea I've always wanted to be able to make a tea that appears
as in the photo at
http://www.o-cha.com/
That would be so impressive to serve when entertaining!