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  1. Tan HL, Ojukwu M, Lee LX, Mat Easa A
    Heliyon, 2023 Feb;9(2):e12638.
    PMID: 36816296 DOI: 10.1016/j.heliyon.2022.e12638
    The influences of four types of brewing waters including tap water (TAP), alkaline ionized water (ALK), magnetized water (MAG) and mineral water (MIN), and two brands of commercial green tea (L and T) on quality characteristics of tea infusions were studied. The Oxidation Reduction Potential (ORP) values of the brewing waters was TAP > MAG, MIN > ALK. After brewing, all infusions showed a significant drop (p 
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