A Little Chemistry with your Cup?

I'm not a particularly scientifically-minded person, but I was fascinated to read this simple introduction to some of the chemistry that affects the way tea tastes. I came across it thanks to a re-tweet by Nigel Melican (@teacraftecm on Twitter), who is a fount of knowledge of all things tea-related and definitely one of the go-to people for tea-myth-busting and accurate information.

Tea is a complex thing. In fact, given all the variables associated with the manufacture of different kinds of tea, it is actually many, many complex things. One thing I've learned to appreciate, especially where complex things are involved, is that it really DOES make a difference if you know WHY - even the most simplified version of why - a particular action has a given effect. For example: cold-brewing green tea over a longer period is more likely to produce a sweeter cup. Why? Because caffeine is extracted at higher temperatures, and caffeine is a bitter-tasting component of tea. Ah. Now I understand.

But reader beware: a little knowledge can be a dangerous thing. According to the 'Gourmet Tea' article, spring-picked (ie. early season) leaf is lower in catechins, the potent antioxidants in tea, than summer leaves. So does this mean that white teas, made from leaves picked in the early spring, are actually not the richest tea source of antioxidants (despite being heavily marketed as such)?? Hmm. Now I'm confused...