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    2020-3-16 · The authors documented that for all kinds of teas (black, green, oolong, paochoung, and pu-erh) the second tea infusion contained the highest concentration of caffeine, catechins, and gallic acid, when bags were steeped in 70°C water, while the first infusion was the richest in these constituents when higher extraction temperatures (85°C and ...

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