The conditions were different for the two studies. Anyway, it clearly shows that 30 seconds is not enough at all!
And if we decaffeinate with a first looong infusion, well... there is nothing left afterwards as for the aromas of the tea!
Have a nice week,
yes, that was originally discussed here by Nigel
Dec 10 2007, 11:53 am
One of my favorite caffeine extraction variables is atmospheric pressure.
So you guys at sea level stay awake at nights while I sleep like a baby on a high plateau next to mountain tops. I expect to come down from my perch in less than two years and literally return to the sea level of my youth. I expect a change of taste in tea which I will describe then.
Jim
PS Similar studies with results are available > yes, that was originally discussed here by Nigel
am
OK, thanks for the link. Does someone have the original article "Tea preparation and its influence on methylxanthine concentration" by Monique Hicks, Peggy Hsieh and Leonard Bell which was published in 1996 in Food Research International. Vol 29, Nos 3-4, pp. 325-330? I see that it can be purchased on the Internet:
Is it worth buying it? Does someone have a copy?
Regarding the second article "Tea and the Rate of Its Infusion", Chemistry in New Zealand 1981, pp 172-174 by Spiro, I do not manage to find it on the Internet. Does someone have it?
Maybe I should ask Nigel... I will send him a mail.
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