by D.O. Rothenberg | Oct 8, 2019 | Best Infusion Practices, Major Types & Sub-Types, Tasting & Quality Assessment, Tea Education, Tea Plant Biology & Cultivation
Pleated leaf face typical of var. assamica If you are a lover of tea, you’ve likely had a cup of tea that made you go “wow.” That moment of tea-induced bliss is where the life-long passion for tea often begins. But why in particular was that cup of tea so especially...
by D.O. Rothenberg | Sep 26, 2019 | Best Infusion Practices, Major Types & Sub-Types, Processing, Tasting & Quality Assessment, Tea Education
Bai Mu Dan (White Peony) We cannot end a conversation on white tea without mentioning my favorite aspect of white tea processing; the increased levels of sweet and savory amino acids. The concept of amino acids being critical to tea flavor quality cannot be stressed...
