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 | Oct 4, 2019 | Best Infusion Practices, Effects on Human Health, Tasting & Quality Assessment, Tea Education
Warm tea, warm heart Researchers from the world-renowned, world-class institution, University of Colorado at Boulder (my alma mater. Go Buffs) conducted an experiment which found that participants judged others differently depending on the temperature of the beverage...
by D.O. Rothenberg | Oct 3, 2019 | Best Infusion Practices, Effects on Human Health, Tasting & Quality Assessment, Tea Education
“Caution: Contents Hot!” The ubiquitous warning label reminding us that our hot things are hot. As the story goes, an ill-fated woman discovered the hard way in a McDonalds parking lot in 1994 that hot coffee spilled on the lap causes burns. On the one side,...
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...
by D.O. Rothenberg | Sep 21, 2019 | Best Infusion Practices, Major Types & Sub-Types, Processing, Tasting & Quality Assessment, Tea Education
Unfortunately, scientists get lazy sometimes too sometimes. In the past, studies have sought to compare chemical profiles of two or more different tea types, but in doing so they used tea samples from entirely different backgrounds. For example, people often ask...
