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Hi there! This blog is about the study of acidity of different samples of tea leaves, purporting to find out which type of tea is strongest. If you're interested in studying this too, check out the link below. https://www.popsci.com/science/article/2009-09/study-acidity-different-samples-tea-leaves#page=1 The Science Section of PopSci has created a study on how various types of tea will release their full flavor based on its acidity levels. The scientist in the article were particularly concerned about how healthy different types of tea are, and if they release their full flavor (or possibly over-release it) based on the acidity levels in them. The study involved making tea in three different ways; one pot of water boiling hot water with no tea leaves added, one pot with cold water and tea leaves, and one pot with hot water and tea leaves. Then they collected the boiling water when it came to a boil after 10 minutes, 20 minutes, 30 minutes all the way up to an hour. The acidity levels were then analyzed for each sample. The test results were then analyzed by combining the data for the three pot of boiling water, and comparing them with the sample of cold water and leaves, as well as the sample with hot water and leaves. Cold Water / No Leaves: The acidity levels rose steadily from 10 minutes to 20 minutes after it had been boiling. However, after 30 minutes, things got weird. The acidity levels started rapidly dropping steeper than any other time the pot had been boiling. This drop was almost like the water had cooled down dramatically. It needed to be boiled again at 100°C for an hour until it came back to its natural acidity level. The reason for this result was obvious; cold water trumps hot water. Hot Water / No Leaves: The acidity levels rose steadily from 10 minutes to 20 minutes after it had been boiling. However, after 30 minutes, things got weird. The acidity levels started rapidly dropping steeper than any other time the pot had been boiling. This drop was almost like the water had cooled down dramatically. It needed to be boiled again at 100°C for an hour until it came back to its natural acidity level. The reason for this result was obvious; hot water trumps cold water. Hot Water / Leaves: The acidity levels fell steadily during the whole hour it was boiling. This means that the tea leaves are indeed releasing their full flavor despite being in boiling water for an hour. Cold Water / Leaves: The acidity levels rose during the first 10 minutes of it being boiled, but steadily fell until 20 minutes after it had begun to boil. After 30 minutes, things got weird. The acidity levels started rapidly dropping steeper than any other time the pot had been boiling. This drop was almost like the water had cooled down dramatically. cfa1e77820
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