Hot vapors are rising from the tea. When you blow these vapors away more can rise faster to replace them. Thus more hot vapor (and thus more heat) can leave the tea while you are blowing than when you are not and the tea cools faster.
Oh, dude, tea leaves are like drama queens - they only want to diffuse in hot water. Cold water is just not their vibe, you know? When you pour hot water over those tea leaves, they're all like, "Oh yeah, let's release our flavors and make this water taste amazing!" Cold water just doesn't do it for them.
No, kettles are what you put on the stove and put water in and heat it up. When the water is done, it usually whistles. Teapots are for putting hot water and tea bags or tea leaves in, that way you don't have to heat up more water every time you want more tea.
Eh?
A tea strainer is used to catch tea leaves when pouring. There isn't a difference between an English tea strainer and a regular one, they are the same thing.
Dissolve... mixing with the tea.
because we put air from our mouth and the tea gets cold
This is the process which some use in the preparation of Tea.
bubble tea is blowing up
tootsie rolls
Ice tea with lemon
To make iced tea quickly, brew a strong batch of hot tea, then pour it over ice to cool it down rapidly.
Almost all chemicals are more soluble at high temperature than they are at lower temperature, so the tea infuses into the water more rapidly when the water is hot or boiling.
Yes, the food that is hot trades its heat inside with the cooler air around it blowing on it makes this process speed up.
White tea. Green tea. Oolong tea. Black tea. Rooibos tea. Mate tea. Herbal tea. and more.
You say "More tea please"
hot tea
Sugar dissolves faster in hot tea because the increase in temperature speeds up the kinetic energy of the sugar molecules, causing them to move more rapidly and collide with the water molecules more frequently. This leads to quicker dissolution compared to sugar in cold tea where the molecules move slower.