more than three quarters of the total in the
first 30 seconds, while the larger phenolic
complexes come out much more slowly.
Serving Tea Once tea is properly brewed, the
liquid should be separated from the leaves
immediately; otherwise extraction continues
and the tea gets harsh. All kinds of tea are best
drunk fresh; as they stand, their aroma
dissipates, and their phenolic components
react with dissolved oxygen and each other,
changing the color and taste.
Tea is sometimes mixed with milk. When
it is, the phenolic compounds immediately
bind to the milk proteins, become unavailable
to bind to our mouth surfaces and salivary
proteins, and the taste becomes much less
astringent. It’s best to add hot tea to warm
milk, rather than vice versa; that way the milk
is heated gradually and to a moderate
temperature, so it’s less likely to curdle.
Lemon juice is sometimes added to tea to