I order my green tea leaves in small vacuum sealed baggies from China. They are crumbled up, but expand out once they become saturated. I typically use maybe half a teaspoon of these dried tea leaves, and I usually steep them around 5-7 times. Each time I steep my leaves (I use a personal french press for this) and I pour the tea into my cup, the tea is colored (obviously). The color of the tea never seems to fade between steeps.
- When I pour my tea, if it's colored still, does that mean I am still getting flavanoids from the leaves?
- How many times can I steep my tea before it starts to lose the flavanoids?