date:Dec 21, 2015
t activity was found in a short hot water infusion (steeping). Increasing the time in hot water actually reduced antioxidant activity. Green tea showed temperature sensitivity and also time dependence -- prolonged cold steeping (two hours) yielded the most antioxidants.
In addition, the overall antioxidant capacity of white and green tea was found to be greater than that of black tea. The authors conclude that this information can be used to develop a standard and integrated method of preparing