Tea Tip: You can double the catechin, polyphenol and EGCG yield of green and oolong tea by using boiling water (100oC), compared with 60oC or 80oC. Always use freshly-boiled water as tea brewed at 100oC will generate EGCG, catechin & polyphenol concentrations from 10 – 14 times higher than teas brewed at room temperature (20oC). For the best quality tea, avoid reboiling water. Re-boiling will reduce CO2 levels which will affect the caffeine and polyphenol complexion, bring about changes in colour as well as change the character of your brew.
Reference:
Kilmartin, P. A., & Hsu, C. F. (2003). Characterisation of polyphenols in gree, oolong and black teas, and in coffee, using cyclic voltammetry. Food Chem, 82, 501-12.
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