Multiple choice general knowledge

Which of the following is most likely to lead to higher levels of antioxidants in tea?

  1. Heating tea during processing to stop the oxidation process

  2. Steeping tea for shorter periods of time

  3. Consuming instant tea instead of brewed tea

  4. None of the above

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A Correct answer
Explanation

Heating tea during processing stops enzymatic oxidation that breaks down antioxidants. This is why green tea retains more catechins than black tea - it is heated quickly after harvest. Steeping tea longer actually extracts more antioxidants from leaves, not fewer.

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