Microwaving tea divides opinions, with some valuing convenience while others prioritize taste. Studies suggest reheating could be environmentally friendly, yet taste is generally compromised, according to expert Mark Miodownik. He emphasizes that tea's unique flavor comes from volatile flavonoids that evaporate quickly. Thus, reheating tea leads to a significant loss of these compounds. Furthermore, Miodownik warns that the worst tea experience can be found on airplanes, where low pressure and dry air affect taste perception.
Professor Miodownik noted that reheating tea in the microwave results in a loss of flavonoids, which gives tea its distinct taste. He said ‘Microwaved tea is terrible. It’s just terrible.’
He explained that flavonoids are volatile compounds that evaporate easily, stating, ‘They just disappear, so if you don’t drink your tea soon after you’ve made it, then you don’t get very many of them left.’
According to the Professor, the worst cup of tea you can experience is on an airplane due to factors like low air pressure and dry cabin air adversely affecting taste.
Miodownik mentioned the contrast between tea and coffee, stating coffee is 'more forgiving' but tea has a 'much more delicate flavour range,' reinforcing the importance of serving it freshly brewed.
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