Green Tea Chemistry 101: Key Compounds for Flavor Quality

By: D.O. Rothenberg
Best Infusion Practices, Major Types & Sub-Types, Tasting & Quality Assessment, Tea Education, Tea Plant Biology & Cultivation, , , , , , , , 1 Comment on Green Tea Chemistry 101: Key Compounds for Flavor Quality

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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