Blowing on Hot Tea: Science Behind Cooling & Evaporation Explained

• Blowing on hot tea rapidly cools it down through 'Evaporation' and 'Convection'.
• Blowing removes the hot steam layer, allowing more heat to escape as vapor.
• Cooler blown air constantly absorbs heat from the tea, reducing its temperature.
• Pouring tea into a saucer cools it faster due to increased surface area for evaporation.
• Excessive blowing can introduce carbon dioxide, potentially affecting tea's acidity.