Green Tea Chemistry 101: Key Compounds for Flavor Quality

By: D.O. Rothenberg
Best Infusion Practices, Green Tea, Major Types & Sub-Types, Tasting & Quality Assessment, Tea Education, Tea Plant Biology & Cultivation, , , , , , , , 1 Comment on 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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White Tea: Black and White Facts, Plus the Grey Area (Part 3)

By: D.O. Rothenberg
Best Infusion Practices, Major Types & Sub-Types, Processing, Tasting & Quality Assessment, Tea Education, White Tea, , , , , , , , , , , , , 1 Comment on 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.

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