Effect of re-steeping on different forms of tea

What is it about?

After water, tea is considered to be one of the most consumed drinks worldwide. To get the maximum benefit from the whole-leaf teas, the manufacturers provide instruction that these teas can be steeped 2–3 times over 6–8 h. In this study, the effect of consecutive steeping on radical-scavenging ability of whole leaf green tea (unfermented), oolong tea (partially fermented) and black tea (fully fermented) was determined.

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Why is it important?

The general public is practicing re-steeping without no idea what is its effect on the antioxidant potential of different types of tea. This study demonstrated that re-steeping reduced the antioxidant potential of teas. Moreover, it was also revealed that green tea is the best candidate for re-steeping followed by oolong and then black tea.