Antioxidant content in tea decreases with time
New research on antioxidant activity in commercially available green tea bags reveals steep drops take place within the first six months if products remain unopened and unexposed to light or moisture. Scientists, who analyzed eight teas sold in different countries, discovered a slight drop-off in catechin antioxidant content early on in the storage process, and went on to observe a significant decline of 32% by the end of six months. They hope this preliminary study will prompt more research into the antioxidant storage conditions.