What specific physical attribute of boiling water molecules allows them to rapidly dissolve and release tea solids much faster than ambient warmth?

Answer

High kinetic energy.

The key differentiator enabling the rapid extraction efficiency of traditional hot brewing is the high kinetic energy possessed by water molecules at temperatures nearing boiling (around 212°F or 100°C). Kinetic energy relates directly to the speed and force of molecular movement. When these highly energetic molecules collide with the tea leaf structure, they are far more effective at breaking down the internal bonds of the leaf material. This energetic disruption allows for the swift and comprehensive release of the dissolved solids, such as tannins and polyphenols, into the surrounding liquid. In contrast, the relatively low energy of ambient warmth in a sun jar leads to a much slower and less complete breakdown of the cellular structure over the extended steeping period.

What specific physical attribute of boiling water molecules allows them to rapidly dissolve and release tea solids much faster than ambient warmth?

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