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

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.

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

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

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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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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Why Hot? Why Not? 5 Reasons for Brewing Your Tea Hot (Part 2)

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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Why Hot? Why Not? 5 Reasons for Brewing Your Tea Hot (Part 1)

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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