Re: Tea after fruit

It does not depend on the content of water in the food: the fruit is dried to slow down its natural process of degradation, but the content of nutrients and polyphenols is hardly altered during drying. What matters is the quality and the quantity of polyphenols among different fruits. As example, unripe fruits is rich in tannins, a subclass of polyphenols that has the greatest ability to make proteins to precipitate. Then, during ripening, tannins are degraded and that fruit becomes more sweet and less astringent. In fact, ripe and mellow fruit is more compatible with tea. Anyway, comparing two ripened fruits on their capacity to hide the texture of a tea is still possible because of their different qualities and mixtures of polyphenols contained.