September 8, 2006 at 9:54 pm | Posted in Tea and Health | Leave a comment

what i’d like to find out is:

1. why does the tea turn yellow-ish after awhile – is it the oxidated chlorophyll?

2. what about flavonoids at 190-200F – don’t they become destroyed by the heat? my god the heat! 😉

3. what about oxidation… does that destroy flavonoids?

4. what does mixing tea + milk do to flavonoids?

5. what does mixing tea + sugar do to flavonoids?

flavonoids, flavanols, catechins, polyphenols, tannins, antioxidants … yup all in the same bucket.


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