Dog Ma 1 (reply w/o spam)> wrote:
>
>Anyway, rapid cold-water extraction of color from tea shouldn't be too
>surprising; works on plenty of other vegetables.

I thought the color was mostly chlorophyll, which isn't all that soluble
in water? Otherwise, the water you boil spinach in would turn green very
quickly. Now, if you make tea with ether and acetone instead of water...
--scott

--
"C'est un Nagra. C'est suisse, et tres, tres precis."