Traditional Chinese medicine has long recognised Chinese tea’s many health benefits. However, it is not until Westen science breaks it down to in the laboratory, we could understand the chemistry at work. Some of the chemical elements, such as vitamin C, are lost, but it allows others more easily dissolved into the liquid. The two main elements in Chinese tea that give it the amazing property are polyphenols and alkaloids.
In my research, the analysis on tea is usually done by the scientist who does not consider the actual ways of tea infusion and the consumption habit of a tea enthusiast. The only one exception, of course, is commissioned by tea enthusiasts.
In their book, Tea- history terroirs varieties, the co-founders at The Camellia Sinensis shared their laboratory test result on tea by the different infusion methods and the result is an interesting one because it echoes my favourite Chinese doctor’s advice- a bit of everything and never too much of anything.
From their lab result, their conclusion is that there is negligible difference in various nutritional contents in tea made by multiple short infusion and a single long infusion. For those of you interested in tea because of its health benefits, the recommendation is to consume various types of tea on a regular basis that one can best benefit from this magical drink.