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.
Best Infusion Practices
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?
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
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.
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.
White Tea: Black and White Facts, Plus the Grey Area (Part 3)
The final episode in the white tea trilogy. Taste profile formation. Sweet and savory compounds. White tea varietals. Conclusions and Works Cited.
White Tea: Black and White Facts, Plus the Grey Area (Part 2)
Breaking down the science of white tea processing. What are the steps, how do tea compounds transform, and what are the health benefits.
White Tea: Black and White Facts, Plus the Grey Area (Part 1)
Exploring the key concepts and lesser known details of White Tea