Part 2 includes the factors to consider when calculating “the right” tea extraction time and water temperature (i.e. tea type, production technique, growing conditions). We also dive into healthful but bitter tea polyphenols – how to extract enough while maintaining a well-balanced brew.
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This piece is part one of two aimed at offering an in-depth but accessible look at the science of tea infusion. What compounds are bitter, or savory, and how do we brew for balance?
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Dyl finds himself in China amid the coronavirus outbreak. Unusual times call for unusual measures to survive and thrive… but he’s fine. Mom, he’s fi..MOM, I’M FINE!
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Dyl travels to an organic tea farm to collect soil samples and ends up eating rat. Mere hours later, he partakes in a tea-themed fashion show. He does not know which made him feel more uncomfortable.
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Traveling across Guangdong province, reflecting on a recent photo competition won, and on trials and errors in recent attempts to document tea culture. Also, Wasps.
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Discussing what makes a green tea exceptional. Key players are L-theanine, EGCG, soluble sugars, non-gallated catechin compounds, and more
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Part two of the high-heat tea infusion series. How warm beverages effect emotions, mood and cognition. The effect of heat on flavor profile. How drinking hot tea can actually cool you down.
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The benefits of brewing your tea HOT. A look at antioxidants, polyphenol extraction, caffeine content, and how they all vary depending on water temperature.
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The second of two pieces on Nannuo Shan. Ancient tea trees, the vibes of Nannuo, local history, processing tea with the locals, overall impressions.
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My thoughts regarding the Nannuo Shan terroir following my initial trip there in 2017. Local culture, recent history and ecological protection efforts. How they effect tea tree growth and more.
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