Many tea enthusiasts notice that when tea cools, the color becomes cloudy and the taste deteriorates.

Why does this happen? Is drinking cooled tea harmful to health?

The aromatic compounds in tea are mostly high-boiling-point organic substances that volatilize at high temperatures. Therefore, hot tea has a more pronounced aroma and better taste.

When the tea cools, the initial aroma, smoothness, sweetness, and aftertaste are lost.

As the tea cools, tea polyphenols, vitamins, and other nutrients oxidize, reducing their content. Prolonged exposure to air can also lead to microbial growth, altering the tea's flavor and quality.

Cooled tea is different from cold brew tea. Cold brew tea is steeped in cold water, preserving its nutrients and flavor without becoming bitter or producing harmful substances.

Cooled tea not only loses its flavor and aroma but may also harbor harmful microbes, making it advisable to avoid drinking it.