Drawing out catechins and flavor!
Using alkaline ionized water when steeping green tea draws out a beautiful color and creates a delicious balance between astringent and bitter flavors.
Using alkaline ionized water produces more vivid colors than tap water
Investigating the types of catechins drawn out by alkaline ionized water shows that primarily epicatechin, epigallocatechin, and epigallocatechin gallate were extracted. It is thought that the balance between astringent and bitter flavors is determined by the types of catechins extracted. Additionally, a significant amount of caffeine can be extracted.
<What functions do catechins serve?>
Catechins are a type of polyphenol that are primarily responsible for the astringency of green tea. They are reported to have a variety of health benefits, such as acting as antioxidants, preventing tumors, suppressing carcinogenesis, killing bacteria, and fighting cancer.
Tea made with alkaline ionized water tastes far more astringent and bitter than tea made with tap water
Arai, Eiko, and Sayuri Kawamura. 2007. "Effects of Weakly Electrolyzed Water on Properties of Green Tea Infusion." Shizuoka University Bulletin of the Faculty of Education (Natural Sciences Series) 57: 55-64.