Green Tea

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