Becoming a Connoisseur

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?

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 ScienceLeave a Comment

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

Why is Nannuo Shan a Top Tea Terroir? Ecology, Culture, History (Part 2)

The second of two pieces on Nannuo Shan. Ancient tea trees, the vibes of Nannuo, local history, processing tea with the locals, overall impressions.

Why is Nannuo Shan a Top Tea Terroir? Ecology, Culture, History (Part 1)

By: D.O. Rothenberg September 29, 2019September 29, 2019

Becoming a Connoisseur, Cultivation, Terroir, Types & VarietalsChina, Chinese Tea, Cultivation, Ecology, Health, Heritage, Love, Tea, Tea Culture, Tea Terroir, Yunnan3 Comments

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.