Whether hot or cold, tea and infusions are rich in various beneficials components for our bodies, satisfying our tastebuds. These may include polyphenols, vitamins, minerals, amino acids, and essential oils. However, it's important to keep in mind that the tea or infusion we drink contains only a fraction of these components compared to, for example, essential oils. Despite this, our cup of tea can still provide us with well-being, comfort, and support our healing process.
Does infusing your tea with hot or cold water truly impact the content of your cup and consequently your health?
According to a study conducted on green tea, black tea, and oolong tea, the temperature at which you infuse your tea leaves does indeed affect the extraction of tea components and thus what you're consuming.
Three techniques were used to conduct the tests: hot infusion, cold infusion, and a hybrid technique involving a brief hot infusion followed by the addition of ice cubes. It was concluded that the hybrid technique was the most effective in preserving the active components of green and black tea leaves. Additionally, a lesser extraction of gallic acid, responsible for the astringent taste, was observed. It was also noted that cold infusion yielded superior extraction results compared to hot infusion, indicating that longer contact time ensures the migration of a significant amount of certain compounds, even at low temperatures.
Regarding oolong tea, the best technique is cold infusion. One explanation for this could be the shape of the tea leaves, which are smaller and offer less contact area with water. Cold infusion, over 12 hours, thus provides ample time for the leaves to open up and infuse.
However, when non-expert consumers were asked to taste teas infused using the three extraction methods, it appears that they did not appreciate the "hot + ice" method, likely due to its increased astringency and higher concentration of compounds with extended aromatic notes.
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A note on what your cup of tea may contain:
- Catechins (a subclass of flavonoids from the polyphenol family, contributing to the astringent taste and providing antioxidants): Green tea contains the most catechins, while oolong and black teas lose some concentration due to fermentation. The main catechin in green tea is epigallocatechin gallate, which is believed to be responsible for the health benefits of green tea.
- Caffeine (theine): The caffeine content in tea, called also theine, is lower than in coffee, with tea containing about 30-50 milligrams per cup compared to 70-140 milligrams in coffee. The extraction of caffeine is directly influenced by water temperature. If you would like to know more about teas and its theine content, you can head to this article.
- Phenolic content (such as gallic acid): While no significant differences were observed between extraction methods, it was noted that the cold method resulted in the highest amount of phenolic components. This is likely due to the sensitivity of phenolics to heat, which can lead to degradation.
- L-theanine: An amino acid found predominantly in tea, L-theanine promotes relaxation, reduces stress and anxiety, and enhances mental focus and concentration. It may also counteract some of the stimulating effects of caffeine.
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L-arginine: An amino acid involved in stress reduction.
The benefits of warm & cold water on your health
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COLD
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In conclusion, while literature on the benefits of hot versus cold water remains limited, personal preferences play a significant role. Warm water may offer advantages in congestion and digestion. While cold water seems to be beneficial for athletes and sport practitioners in general. Nonetheless, adequate daily water intake is crucial for proper bodily function, regardless of its temperature.
With love,
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