"Space Cowboy" > writes:

> The assumption the less processing of tea the more nutrients is
> retained. I don't see anything in oxidation that chemically would
> alter the antioxidants. It could be a fully oxidized black tea might
> produce a 'sap' that is left behind in processing but I see no evidence
> of that. I think the amount of antioxidents is determined by
> environmental conditions and not processing. So a tea from India might
> be different in antioxidants than somewhere else. White tea is simply
> dried fast.

Uh, make that "slowly". Were you thinking of green tea?

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html