Some tea aficionados insist that squeezing the teabag can release tannins, which makes the tea taste bitter. But there is nothing special about tannins that keeps them safely trapped in the bag until you squeeze it.
Longer brewing times mean higher concentrations of all the flavour compounds, including tannins, which makes for a stronger cuppa. Squeezing just accelerates the process slightly because you don’t need to wait for the molecules to diffuse out passively. Some teabags are actually sold with drawstrings, to make squeezing the bag even easier.
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Luis trained as a zoologist, but now works as a science and technology educator. In his spare time he builds 3D-printed robots, in the hope that he will be spared when the revolution inevitably comes.