Why do you use boiling water to make tea and leave it diffuse?

1. Extraction of Flavor Compounds: Tea leaves contain various flavor compounds, including tannins, polyphenols, and essential oils. Boiling water helps extract these flavor compounds effectively by breaking down the cell walls of the tea leaves and releasing them into the water. This results in a more flavorful cup of tea.

2. Sanitization: Boiling water kills any harmful bacteria or microorganisms present in the tea leaves or brewing equipment, ensuring the safety and hygiene of the tea. This is especially important when using non-sterilized tea bags or handling loose tea leaves. Boiling the water ensures that the tea is safe to consume.

Leaving the tea to diffuse allows for the following:

1. Steeping Time: Different types of tea require different steeping times to achieve the desired flavor and strength. By leaving the tea to diffuse after adding the boiling water, the tea leaves have time to release their flavors and aroma fully. The optimal steeping time may vary from a few minutes to several minutes, depending on personal preference and the type of tea.

2. Controlled Strength: Leaving the tea to infuse allows you to control the strength of the brew. By adjusting the steeping time, you can determine how strong or mild you want the tea to be. Longer steeping times generally result in a stronger, more flavorful tea.

3. Preservation of Delicate Flavors: Some teas, particularly green teas and white teas, have delicate flavors that can be easily overwhelmed by boiling water. By pouring the boiling water over the tea leaves and letting them infuse, the water cools down to an ideal temperature that allows these delicate flavors to develop without becoming bitter or astringent.

Remember that steeping tea for too long can also result in a bitter taste due to the release of excessive tannins. It's essential to follow the recommended steeping time based on the type of tea to achieve the best flavor and avoid over-extraction.