Effects of Bicarbonate Ions in Tea Brewing Water on Sensory Properties and Substances of Different Teas.

Foods · 2026 · PMC13256915 · PMID 42279745

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an increasing trendno p-value reported

In addition to ECG, the content of C, CG, GA, and CAF in tea infusion showed an increasing trend after brewing from CK to a high concentration HCO 3 − solution.

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