The leaching rate of tea polyphenols increased with the extention of brewing time and the elevation of temperature.
茶多酚的浸出比率随冲泡时间的延长、温度的升高而增大。
The extractive rate of lead from tea is interrelated with brewing temperature and brewing time, negatively interrelated with proportion of tea to water ratio.
茶叶中铅浸出率与冲泡温度和冲泡时间均呈正相关关系，与冲泡茶水比呈负相关关系。
An overextracted espresso exhibits either a white froth with large bubbles if the water was too hot or just a white spot in the center of the cup if the brewing time was too long.
过度萃取的浓缩咖啡不是出现由大型气泡所形成的白色泡沫，不然就是杯子中间出现一个白点； 前者是由于水的温度太高，后者则是萃取的时间太长。
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