Alkaline Water The Antioxidant Benefit of Tea

No matter what the season, tea can be a tasty beverage since it can be served iced or drinking tea can actually improve your health. We all are aware that making tea in alkaline water reduces its bitterness, and makes tea taste better, it comes out smoother and more aromatic. Also Alkaline water "supercharges antioxidant power of tea"

Effect of alkaline water on Tea

Brewing tea with alkaline water increases the amount of catechins (the beneficial antioxidants in tea).
The formation of tea cream (the deposits at the bottom of the cup) is greatly reduced when using alkaline water.
Tea cream is pH dependent – higher pH in alkaline water prevents its formation.
As a result, tea made with alkaline water retains more antioxidant power even as it cools.

Alkaline water increases the amount of tea catechins which is the antioxidant compound in tea and is extracted from the tea leaves a it cools.

Alkaline water tea: Significantly higher levels of antioxidant gallic acid

Tea made with alkaline water (pH 9.5 and above) showed double the amount of antioxidant gallic acid compared to plain water (pH 7). Gallic acid is the hero of our story here as it has antifungal and antiviral properties in addition to its antioxidant benefit. As an antioxidant, gallic acid protects human cells against oxidative damage or damaged caused by free radicals (see our previous blog on water and anti ageing to know more about free radicals). Gallic acid has also been shown to have resistance against cancer cells and is commonly used as a therapy diabetes and for albumin urea (elevated levels of albumin in the urine). 192.168.1.1

Alkaline water has shown to approximately increase the gallic acid content by almost 100 % in all four of the different teas that were made with it in the study.

Alkaline water preserves the antioxidant potential of tea :

Another benefit of making tea with alkaline mineral water is that the antioxidant potential of the tea lasts longer. As mentioned earlier in this article, as tea cools, it forms tea cream -deposits on the bottom of the tea cup. Alkaline water was shown to reduce the formation of tea cream by about 10%. This means that the tea will keep longer than tea made with plain water.

Long-lasting antioxidants: Tea made with alkaline water retains its antioxidant power longer, giving more health benefits per sip.
Reduced tea-cream deposits: Alkaline water lowers tea-cream formation by about 10%, keeping your tea clear and smooth.
Fresher taste for longer: Because antioxidant loss slows down, your tea stays fresher even as it cools.
Better nutrient absorption: The higher pH in alkaline water may help enhance the body’s absorption of tea’s natural antioxidants.
Cleaner cup, richer flavor: Less residue means a cleaner cup and richer flavor compared to tea made with regular water.