geek_dragon (geek_dragon) wrote,
geek_dragon
geek_dragon

Bitter Tannins in Tea

Are freaking WEIRD!
Agitation seems to facilitate their release, otherwise they are very slow to seep into the brew.
Amazing huh? Does that mean they are deeper in the tea leaf? Does the shaking somehow rip chemi bonds apart? I don't think it's a matter of kinetic energy, because then hotter water would lead to bitterer tea.
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