Living · 6 pages · 12 min
How tea steeps differently from coffee
A tea leaf keeps releasing into the cup; a coffee brew can be stopped.
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From the opening
Tea steeps differently from coffee because a leaf left in hot water keeps releasing compounds for as long as it sits there. Much coffee brewing is a pass of water through a bed that ends when the water has gone, so the extraction has a stop coffee leaves do not. The opening covers the leaf stays in and keeps giving, coffee's pass can be finished, and oxidation changes the leaf polyphenols.
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Inside
- The leaf stays in and keeps giving
- Coffee's pass can be finished
- Oxidation changes the leaf polyphenols
- Powdered tea is not removed
- Where the idea stops applying
- A distinction worth keeping
Sources
- Diffusion from a tea leaf during infusion
- Polyphenol oxidation that distinguishes black tea from green