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I’ve consistently wondered what happens back cloudburst a few drops of auto abstract into a cup of tea (no milk added). Why does it lighten the tea’s colour? – Michel, Paris

To acknowledgment this question, we charge to anticipate about the molecules that accord a cup of tea its colour – and how auto abstract affects them.

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Read more: What science says about accepting the best out of your tea

Tea is about fabricated from the bulb Camellia sinensis.

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It is one of the best captivated beverages (second alone to water) globally and is ranked as the best captivated bogus drink. The origins of its burning were aboriginal recorded added than 5,000 years ago, so it is additionally one of the world’s oldest drinks.

Tea has been acclimated for a array of bloom altitude in China back age-old times, and it took time (around 1,000 years) to change from actuality apparent as a anesthetic to today’s “every day drink”. Some of the bloom allowances of tea are now accepting renewed attention.

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Today, tea varieties are heavily abased on the processing techniques afterwards harvest. These accommodate blaze and cooler of tea leaves, which change their colour and flavour. Use of these accomplishment techniques provides six appropriate categories of tea, based primarily on colour: green, yellow, dark, white, oolong, and black.

Black tea and blooming tea are generally (but not always) acquired from the aforementioned bulb but their actinic architecture is awfully different.

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The leaves acclimated for blooming tea assembly are acrimonious either by steam, pan frying, baking or baking anon afterwards harvesting. This action stops actinic reactions apprenticed by the agitator polyphenol oxidase that would contrarily oxidise coloured chemicals such as polyphenols (catechins).

This after-effects in tea befitting its accustomed yellow-green colour. Already the leaves are “fixed” they are bendable – and are again formed and broiled to become the artefact we see on bazaar shelves.

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The assembly of atramentous tea depends on the enzymes actuality accustomed to oxidise the catechins absolutely to anatomy new chemicals – these are pigments (theaflavin and thearubigin) that accommodate the appropriate aphotic colour.

Although thearubigins are beneath accepted in your atramentous teabag (around 10-20% of the dry weight), they are added acrid – so back you accomplish a cooler these compounds can annual for up to 60% of the debris abeyant in the solution.

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In ample terms, all added colour categories of tea fit amid blooming and black. So categorisation of teas based artlessly on colour mostly

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