New US research has found that green tea drinkers can benefit from more of the drink’s antioxidants if they brew the drink using bottled water rather than tap water, although more antioxidants also leads to a more bitter taste. Carried out by researchers at the Department of Food Science at Cornell University, the new study recruited more than 100 consumers and carried out a series of tests at Cornell’s Sensory Evaluation Center. Participants were asked to taste black and green tea which had been brewed with bottled, tap, and deionized water. Factors which are already known to influence tea including brewing temperature, vessel, time, and the water-to-leaf ratio were all matched in each test. Published in Daily Times, January 18th 2019.