The taste, color, and mouthfeel of tea are influenced by the interplay between its two primary components: polyphenols and caffeine. While each component individually contributes astringency, their interaction in a complex reduces this characteristic. Water naturally absorbs gases from the air, including carbon dioxide (CO2), which affects its acidity. The acidity of water is crucial for the ionization of tea polyphenols and contributes to the stability of the polyphenol-caffeine complex.During boiling, CO2 is gradually released from the water. Reboiling further diminishes CO2 levels, reducing acidity. This alteration affects the polyphenol-caffeine complex, leading to changes in brew color and character. Using twice-boiled water can alter the taste of tea, impacting its quality. Therefore, we recommend using freshly boiled water for brewing Dilmah tea to ensure optimal taste extraction and a robust brew.