Provided that the temperature of water used and the duration of infusion are both about the same, then the amount of catechins dissolved should be proportionally lessened in each round. Alexargon suggested that it should be more towards latter rounds maybe because usually the tea is more bitty, tar, or bitter towards the end. That is a matter of the proportion of dissolvable matters in the tea. The sugars, amino acids, aromatic substances etc are much less than catechins in tea, particularly green, oolongs etc so they are used up in the prior rounds of infusion. Not much left proportionally to the catechins. The tea thus tastes more spiky.
advertisement
tea guardian special features
At Teashop Finder
