I recently attended a tea tasting in Chinatown and experienced the traditional Chinese method of brewing tea where they first rinse the tea, then brew it (a larger amount than the Western method suggests) for up to 20 seconds before serving it. When I asked the person serving the tea why they made tea this way, they explained that you first have to "wake up" the tea, and they brewed it for such a short time because longer brewing times killed the antioxidants and made it impossible to brew the tea multiple times (using the Chinese method, it brews up to 6 - 8 times for some teas). Since this experience, I have been wondering if I have been missing out on health benefits by brewing tea the Western way, if I have been getting more or different benefits because longer brewing time draws out more chemicals, or if it makes no difference either way. I've searched all over for an answer to this, but I can't seem to find one. Does anyone know or has this even been investigated?