Researchers at Cornell University in the United States have recently found that using bottled water instead of tap water to make green tea has more health benefits.

EGCG is a natural antioxidant found in green tea, which is good for the brain and heart. Researchers placed 2.5 grams of green tea in a preheated capped cup tea container, added 125 milliliters of 80 ℃ water, boiled the green tea infusion for 3 minutes, and then filtered it with a fine filter. At this time, the researchers measured the content of EGCG in tea. The results showed that the content of ECGC in green tea boiled in boiling tap water dropped sharply, compared with the content of ECGC in green tea brewed in bottled water, which was twice that of the former.

Researchers believe that bottled water can retain more antioxidants when boiling green tea because it filters out calcium, magnesium and iron in tap water.