D.O. Rothenberg

What is the Best Tea Pairing for Apple?

By: D.O. Rothenberg October 22, 2021October 22, 2021

Becoming a Connoisseur, Black Tea, Infusion & Extraction, Oolong Tea, Tea Chemistry, Tea Culture, Types & Varietalsfood and beverage pairing, Fruit and tea, Tea connoisseurship, Tea pairing, Tea Science1 Comment

In honor of apple season, and my formative years in an apple-cropping region of New York State, we will embark on an exploration of the ultimate tea to pair with apple. That’s right – bite an apple, then sip some tea, or perhaps even sip then bite – but the two flavors must promenade the palette together. Our goal here is to explore the flavor profile of apple (Malus domestica) according to its known aroma and taste characteristics, then see which tea (Camellia sinensis) type might provide the best companion for this gallant fruit.

What is Puer tea?

By: D.O. Rothenberg October 12, 2021

Dark Tea, Tea Chemistry, Types & VarietalsChinese Tea, Health, Puer Tea, Tea ScienceLeave a Comment

An overview on Puer Tea and the critical alterations that occur through Puer fermentation

Unearthing Savor & Soil

By: D.O. Rothenberg December 1, 2020December 2, 2020

Becoming a Connoisseur, Cultivation, Living in China, TerroirOrganic Tea, Soil, Tea Flavor, Tea Science1 Comment

A worn and weathered large-leaf Assamica strain planted from seed in the 1970’s Cultural Revolution. I sampled the soil around this tree in Spring of this year, discovering to my amazement that over the decades it had cultivated an intricate network of beneficial bacteria and fungi around its root structure. The tree produces sugars through…

The Complete Guide to Oolong Tea Craftsmanship: Distilling the Art and Science of Flavor Formation

By: D.O. Rothenberg November 22, 2020November 22, 2020

Becoming a Connoisseur, Cultivation, Living in China, Oolong Tea, Processing, Tea Adventure, Tea Art, Tea Chemistry, Tea Culture, Types & VarietalsOolong, Tea Art, Tea Processing, Tea Science, WulongLeave a Comment

A 34-minute deep-dive into Oolong tea craftsmanship, including interviews with Oolong Tea Masters, a review of the scientific literature on Oolong tea flavor formation, and plenty of clips taken over years of traveling out to tea farms and producing tea alongside the professionals.

The Science Behind a Bold but Balanced Tea Infusion (Part 2)

By: D.O. Rothenberg July 31, 2020July 31, 2020

Becoming a Connoisseur, Infusion & Extraction, Processing, Tea ChemistryTea Connoisseur, Tea Extraction, Tea Flavor, Tea Infusion4 Comments

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.

The Science Behind a Bold but Balanced Tea Infusion (Part 1)

By: D.O. Rothenberg July 30, 2020July 31, 2020

Becoming a Connoisseur, Infusion & Extraction, Tea ChemistryTea Extraction, Tea Infusion, Tea ScienceLeave a Comment

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?

Thriving in a Corona Red Zone (Plus Other DIY Tips for 2020)

By: D.O. Rothenberg March 1, 2020

Living in China, Tea Adventure2020, China, Coronavirus4 Comments

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!

Farm to Fashion: Soil Samples and Designer Tea-Shirts, All in a (strange) Day’s Work

By: D.O. Rothenberg December 15, 2019July 16, 2020

Tea Adventure, Tea Art, Tea CultureAdventure, Chinese Tea, Tea Culture, Tea Science1 Comment

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.

1st Place in a City-Wide Photo Competition. My Views on Tea Culture. Also, Wasps.

By: D.O. Rothenberg November 5, 2019November 5, 2019

About Me, Tea Art, Tea CultureChina, Film, Guangzhou, Photography, Tea, Tea Art, Tea Culture, WaspsLeave a Comment

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.

Green Tea Chemistry 101: Key Compounds for Flavor Quality

By: D.O. Rothenberg October 8, 2019October 10, 2019

Becoming a Connoisseur, Green Tea, Tea Chemistry, Types & VarietalsAmino Acid, Antioxidant, Catechin, Chinese Tea, Green Tea, L-Theanine, Polyphenol, Tea Flavor, Tea Science1 Comment

Discussing what makes a green tea exceptional. Key players are L-theanine, EGCG, soluble sugars, non-gallated catechin compounds, and more