Friday, February 23, 2024
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What causes the scum on tea?


Infographic on the chemistry of tea. The graphic explains how polyphenol compounds are oxidised during tea processing, and these contribute to the flavour and colour of tea. Tea scum forms when hard water is used to make tea, a consequence of oxidised polyphenols adhering to calcium carbonate films on the surface. Tea's stimulant effect is due to caffeine, but it also contains L-theanine which has a calming effect.
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Ever puzzled why tea’s stimulant impact feels totally different to that of espresso? Or why generally, while you make a brew, skinny scum varieties on the tea’s floor? On Nationwide Tea Day, right here’s a graphic to reply these questions and extra!

If you wish to learn extra on tea chemistry, take a look at the earlier graphic and article right here, or the references under.

References and additional studying

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