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.
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?
Discussing what makes a green tea exceptional. Key players are L-theanine, EGCG, soluble sugars, non-gallated catechin compounds, and more
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.
The benefits of brewing your tea HOT. A look at antioxidants, polyphenol extraction, caffeine content, and how they all vary depending on water temperature.
The final episode in the white tea trilogy. Taste profile formation. Sweet and savory compounds. White tea varietals. Conclusions and Works Cited.
Breaking down the science of white tea processing. What are the steps, how do tea compounds transform, and what are the health benefits.
Exploring the key concepts and lesser known details of White Tea