What is the chemistry behind making tea?

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I can't tell you the exact chemistry, but I understand some of it I think. Basically, in a tea bag, the leaves or whatever they are contain the flavoring, etc. In heat, the molecules are much faster and I believe the bag itself is just to filter so you don't have small grains everywhere. However, the fast-moving molecules inside are what cause it to move outward. From there, you put it in a container, add sugar, add water, then stir. When you stir, the crystal sugars spread around and well, the rest is obvious.
sugar crystals* I just woke up, so
Check these links below and enjoy a good cup of tea http://www.compoundchem.com/2014/02/01/polyphenols-antioxidants-the-chemistry-of-tea/ http://www.teamuse.com/article_111103.html. http://www.worldoftea.org/tea-chemistry/ http://sciencelearn.org.nz/Innovation/Innovation-Stories/Zealong-Tea/Articles/The-science-of-tea

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