Antioxidant

Green Tea Chemistry 101: Key Compounds for Flavor Quality

By: D.O. Rothenberg October 8, 2019October 10, 2019

Becoming a Connoisseur, Green Tea, Tea Chemistry, Types & VarietalsAmino Acid, Antioxidant, Catechin, Chinese Tea, Green Tea, L-Theanine, Polyphenol, Tea Flavor, Tea ScienceLeave a Comment

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)

By: D.O. Rothenberg October 4, 2019November 15, 2019

Infusion & Extraction, Tea Chemistry, White TeaAntioxidant, Caffeine, Chinese Tea, Empathy, Flavor, Health, Hot Tea, Polyphenol, Sweat, Tea Extraction, Tea ScienceLeave a Comment

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)

By: D.O. Rothenberg October 3, 2019October 4, 2019

Infusion & Extraction, Tea ChemistryAntioxidant, Caffeine, Health, Hot Tea, Polyphenol, Tea, Tea Extraction, Tea ScienceLeave a Comment

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)

By: D.O. Rothenberg September 21, 2019September 29, 2019

Becoming a Connoisseur, Processing, Types & Varietals, White TeaAntioxidant, Chinese Tea, Health, Polyphenol, Tea, Tea Processing, Tea Science, White TeaLeave a Comment

Breaking down the science of white tea processing. What are the steps, how do tea compounds transform, and what are the health benefits.