In honor of apple season, and my formative years in an apple-cropping region of New York State, we will embark on an exploration of the ultimate tea to pair with apple. That’s right – bite an apple, then sip some tea, or perhaps even sip then bite – but the two flavors must promenade the palette together. Our goal here is to explore the flavor profile of apple (Malus domestica) according to its known aroma and taste characteristics, then see which tea (Camellia sinensis) type might provide the best companion for this gallant fruit.
Tasting & Quality Assessment
What is Puer tea?
An overview on Puer Tea and the critical alterations that occur through Puer fermentation
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.
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.
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.