What Influences ORP in Tea?
The Oxidation-Reduction Potential (ORP) of tea changes over time after brewing, depending on several factors:
- Water Temperature: Higher temperatures extract compounds faster and accelerate oxidation.
- Type of Tea: Green tea contains more antioxidants, which lower ORP, while black tea is fermented, leading to a naturally higher ORP.
- Exposure to Air: Prolonged exposure increases oxidation, raising ORP over time.
Expected ORP Changes in Tea After Brewing:
Green Tea
| Time | 80°C (mV) | 95°C (mV) |
|---|---|---|
| 0 min (immediately after brewing) | ~(-50) – (-100) | ~(-30) – (-80) |
| 5 min | ~(-80) – (-150) | ~(-60) – (-120) |
| 15 min | ~(-100) – (-180) | ~(-80) – (-160) |
| 1 hour | ~(-50) – (-100) (oxidation starts) | ~(-30) – (-80) |
| 3 hours | ~0 – (+50) (oxidation increases) | ~(+20) – (+80) |
Conclusion: Green tea lowers ORP initially, peaking around 15 minutes after brewing. However, oxidation gradually raises ORP over the next few hours, reducing its antioxidant benefits.
Black Tea
| Time | 80°C (mV) | 95°C (mV) |
|---|---|---|
| 0 min | ~(+50) – (+100) | ~(+80) – (+150) |
| 5 min | ~(+30) – (+80) | ~(+60) – (+120) |
| 15 min | ~(+10) – (+60) | ~(+30) – (+90) |
| 1 hour | ~(+50) – (+100) (oxidation starts) | ~(+80) – (+150) |
| 3 hours | ~(+100) – (+200) (oxidation increases) | ~(+150) – (+250) |
Conclusion: Black tea starts with a higher ORP and slightly lowers within the first 15 minutes. However, oxidation quickly raises ORP again, reducing its antioxidant potential.
Key Takeaways
- Green tea has a lower ORP and stronger antioxidant properties compared to black tea.
- The best time to drink tea is within the first 15 minutes after brewing, when ORP is at its lowest.
- At 95°C, ORP changes faster due to accelerated extraction and oxidation.
- After 1-3 hours, oxidation significantly increases ORP, reducing the tea’s antioxidant benefits.
For the best antioxidant effect, drink fresh tea within the first 15 minutes after brewing!
Disclaimer
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