On Jun 27, 3:56 pm, TokyoB > wrote in response
to Lew's question:

> Lew
> I've also noticed the same thing and wondered as well how something so
> brown could turn so green. I've found this happens for medium oxidized
> and/or medium roasted teas. For very roasted teas they usually stay
> pretty dark. I was wondering if the oxidized portion of the leaf is
> more water soluble since the liquor does turn brown. Hopefully someone
> will have a more scientific explanation.

Here is a guess rather than an explanation, which would require a lab
assay.
Chlorophyll is insoluble in water (ref. Wikipedia, also my experience
with cooking). So I don't suppose
that the brown turns green but that the brown pigments are soluble,
leach out, and leave only
chlorophyll as a pigment. I note that most bright green tea leaves
don't yield a green liquor.
Now if you brew your tea in hot oil your results may be different.

Best,

Rick.