Effect of infusion time and consecutive brewing on antioxidant status of black tea infusion

Abstract

Time duration for which the black tea leaves are left in contact with the water i.e. infusion time and consecutive brewing showed variation in the antioxidant status of in-cup tea infusion. In the tea tested, an optimum duration of 10 min of infusion time is essential to achieve maximum polyphenol content and antioxidant activity. The results also evidence a significant (P less than 0.05) decrease in polyphenol content due to consecutive brewing method.