Rather than just filling the teapot with tap water, simply use bottled, filtered or purified water. According to this study, just this one small change more than doubles the amount of EGCG, the primary antioxidant in green tea, known to boost heart health and lower risk for certain types of cancer, among other benefits.
It was found that average tap water contains various minerals, like calcium, magnesium, and sodium, along with some possible toxins like copper or lead. These minerals may affect the antioxidant levels in your tea as well as blocking EGCG from being extracted from the tea leaves, which could lower the antioxidant levels of your tea.
The researchers found high levels of EGCG produced a slightly more bitter cup of green tea, which can easily be overcome, in my opinion, to get the increased benefits.
Would you choose taste over health benefits?
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