This rings very true should you’re utilizing tea baggage as a substitute of loose-leaf herbs. McBride explains that once you crush up herbs to kind the small items that go into baggage, you improve their floor space and expose them to extra oxygen, which may uninteresting their taste. “It is a lot much less potent due to the way it’s saved,” McBride says of natural tea in a bag.
Whereas it may rely upon the kind of tea (“true teas” like black, inexperienced, and oolong every have their very own distinctive steep occasions), McBride says you may need to let most natural brews sit for quarter-hour. This could depart sufficient time for the antioxidant-rich polyphenols, the plant compounds that make natural teas so wholesome, to utterly come via in your cup.
After McBride inspired me to experiment with totally different steep occasions, I took to my kitchen and made two equivalent cups of chai rooibos: one sat for two minutes, the opposite 15. The distinction between a fast dip and an extended steep grew to become clear instantly.