Antioxidant -

Green Tea Chemistry 101: Key Compounds for Flavor Quality

By: D.O. Rothenberg October 8, 2019August 3, 2022

Best Infusion Practices, Green Tea, Major Types & Sub-Types, Tasting & Quality Assessment, Tea Education, Tea Plant Biology & CultivationAmino Acid, Antioxidant, Catechin, Chinese Tea, Green Tea, L-Theanine, Polyphenol, Tea Flavor, Tea Science1 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, 2019August 3, 2022

Best Infusion Practices, Effects on Human Health, Tasting & Quality Assessment, Tea EducationAntioxidant, Caffeine, Chinese Tea, Empathy, Flavor, Health, Hot Tea, Polyphenol, Sweat, Tea Extraction, Tea Science, White TeaLeave 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, 2019August 3, 2022

Best Infusion Practices, Effects on Human Health, Tasting & Quality Assessment, Tea EducationAntioxidant, 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.