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Steeping temperature, time affect antioxidants in tea
The temperature and length of time tea leaves are steeped affects their antioxidant properties, according to a recent Journal of Food Sciencestudy. The effects also differ across types of tea.

In the study, researchers tested six types of tea leaves that showed high levels of antioxidant capacity and activity. The most effective steeping temperature and time was dependent on the type of tea. The highest activity for white tea was in prolonged …