Why you shouldn't squeeze tea bags after brewing: it can ruin even the finest beverage

The invention of disposable tea bags has significantly simplified life for enthusiasts of the aromatic beverage. Since then, the need to store and manage various brewing utensils has vanished, and waste disposal has become more convenient. However, ardent tea lovers have developed a new habit that may not be ideal. Let's discuss why squeezing a tea bag into a cup may not be the best practice.

According to Sante Plus, squeezing the bag is often done to eliminate excess water, preventing tea stains on surfaces like tables and countertops and intensifying the flavor. However, this practice can negatively impact the taste.

Tea leaves contain numerous polyphenols, particularly catechins, known for their antioxidant properties that protect the body from inflammation, aid in weight reduction, and may even lower the risk of cancer. Theotannin, a tannin abundant in tea, is part of this group and contributes to the drink's tart flavor.

Squeezing a tea bag into a cup dramatically increases the theotannin level, upsetting the balance of flavors. The tea may become overly tart, bitter, or sour. This alteration may indicate that the theotannin concentration has become excessively high, potentially negating its beneficial effects.

To brew tea correctly, extract all its nutrients, and ensure a perfect taste, it's crucial to know the appropriate water temperature for steeping leaves or bags and the recommended brewing duration. These parameters vary among different tea varieties:

• green tea - 70 degrees and 3 minutes;
• black tea - 90-95 degrees and 4 minutes;
• white tea - 85 degrees and 7-20 minutes;
• Oolong - 85 degrees and 5 minutes;
• Rooibos - 90-95 degrees and 5 minutes.

After the drink is infused, it is better to throw away the bag and enjoy the balanced taste of your favorite tea.

Earlier, OBOZREVATEL told you about the healthiest types of tea.

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