Good day,
if raspberry leaves containing vitamin C are suitable for tea, then it should probably be made cold. Vitamin C is destroyed by boiling, right?
Vitamin C is sensitive to oxidation and breaks down even at low temperatures (although decomposition increases with rising temperatures). In relation to increased temperatures, it remains stable up to 190 degrees Celsius, at which point its structure disintegrates—meaning that boiling itself does not significantly destroy it, it merely releases into the surroundings. This is advantageous in tea production, where cold brewing extracts less vitamin C than at higher temperatures.
Themes: Tea
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.
He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.
In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.