If you’ve ever wondered whether that second (or third!) steep of your favorite tea still delivers nutrients, you’re not alone. Researchers have studied how compounds like antioxidants, caffeine, amino acids, and minerals are extracted across successive brews of both green tea and oolong tea. The findings are fascinating — and useful if you want to get the most out of your cup.

Antioxidants: Most in the First Steeps

A study on 24 commercial green teas brewed six times found that the majority of antioxidant capacity was extracted in the first 1–2 steeps. Interestingly, some loose-leaf teas still released measurable antioxidants through all six infusions, while bagged teas tended to release most of theirs in the very first brew due to finer leaf particles and higher surface area (PubMed).

Caffeine and Catechins: Temperature Matters

Another study comparing tea bag infusions at different temperatures showed a key interaction between heat and steep order. At lower temperatures (around 70 °C / 158 °F), caffeine and catechin levels actually peaked in the second infusion. At higher temperatures (85–100 °C / 185–212 °F), the first infusion contained the most, with each successive steep dropping off (ScienceDirect).

Theanine: Mostly in the First Cup

The calming amino acid L-theanine, found abundantly in green tea, is highly water-soluble. A 2025 analysis confirmed that theanine concentrations are highest in the first infusion, with a median of ~58% higher than later brews (Springer). If you’re drinking tea for relaxation and focus, your first cup is doing the heavy lifting.

Minerals and Trace Elements

Beyond flavor compounds, tea also delivers small amounts of minerals. Research on successive brews of Chinese green tea quantified 10 trace elements, including manganese, zinc, and copper. Results showed that different minerals leach at different rates, and hotter water tended to increase extraction of elements like aluminum and manganese (MDPI).

Oolong Tea: A Slow Release

Oolong teas, especially tightly rolled varieties like Tieguanyin, release nutrients more gradually compared to green teas. Studies show that brew temperature, steeping time, and leaf-to-water ratio strongly influence how polyphenols, caffeine, and amino acids are released (Frontiers in Nutrition). Practically, this means you can expect multiple rewarding steeps from a high-quality oolong.

Takeaway: Steep Smart

• Green tea: Most of the antioxidants, caffeine, and theanine come in the first 1–2 steeps.

• Oolong tea: Releases more slowly, giving you 3–5 flavorful and nutrient-rich infusions.

• Temperature: Higher heat extracts more in the first steep; lower temps allow later brews to shine.

So, next time you re-steep your leaves, remember: you’re still getting goodness in every cup — just in different amounts.

👉 Looking for premium loose-leaf green and oolong teas to try your own multi-steep experiment? Explore our Brooklyn Tea collection.