Tea having around 30% of polyphenols but at the time of brewing not get full polyphenols so i want to do use edible acid in tea preparation water.please can any one tell me vinegar, ascorbic acid and citric acid performance in tea?
polyphenols are polar... increasingly so as their mass rises, using like dissolves like, these should all be fairly effective, with polarity being Citric >ascorbic > acetic. Ascorbic and citric are used in tea brewing process (in the form of lemon juice) plus they add their own antioxidant properties. Vinegar in tea just doesn't sound like a good combo, it may get you more polyphenols..but would destroy the fragrance (damaging or overpowering flavonoids, maybe it would be more worthwhile in high tannis teas). Consider temperature and seeping time too. Being you work in tea research...I probably haven't added much to what you have already considered.
Not sure how the acids would affect the taste. Keep me updated.
Do not know whether it is a better choice, but you could try also malic acid, which will result in similar taste as citric acid.
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