date:Aug 13, 2019
water while you steep. But they don't all go oozing out at once. Different compounds enter the water at different rates based on their molecular weight, says Mental Floss.
The first chemicals to race in are those that give tea its smell and flavor, which is why you smell tea the minute you start to steep it. Next up are antioxidants including some light flavanols and polyphenols, as well as caffeine. The more tea steeps, heavier flavanols and tannins are released.
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