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Green Tea Chemistry 101: Key Compounds for Flavor Quality

Green Tea Chemistry 101: Key Compounds for Flavor Quality

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...
Why Hot? Why Not? 5 Reasons for Brewing Your Tea Hot (Part 2)

Why Hot? Why Not? 5 Reasons for Brewing Your Tea Hot (Part 2)

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...
Why Hot? Why Not? 5 Reasons for Brewing Your Tea Hot (Part 2)

Why Hot? Why Not? 5 Reasons for Brewing Your Tea Hot (Part 1)

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,...
White Tea: Black and White Facts, Plus the Grey Area (Part 3)

White Tea: Black and White Facts, Plus the Grey Area (Part 3)

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...
White Tea: Black and White Facts, Plus the Grey Area (Part 3)

White Tea: Black and White Facts, Plus the Grey Area (Part 2)

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...

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Key Facts About Today’s Vlog:
Folks if taking a one-way hyperloop ride to Flavortown is wrong… I DONT WANNA BE RIGHT
I’m an American grad student researching Tea Science at a Chinese university of agriculture in Guangzhou, China. In this vlog shot on June 8, 2023, you see food explorations, tea-food pairings gone WELL, and a glimpse inside both my personal and academic lives.
I’m a graduate student from the USA, diving deep into the world of tea science at a university in Guangzhou. In this vlog shot on May 24, 2023, you see my encounters with other exchange students, food explorations, tea-infused moments of peace, and preparations for an upcoming experiment on organic tea field soil microbiology. The research will be seeking to explore the role of beneficial soil microbes in the interplay between tea cultivation and soil health.
First attempt at vlogging… Day in the life of an American in China researching tea 🌱🙏🍵. Day starts with a lecture on tea flavor formation and ends with Chinese bbq and more… tea #tea #china #vlog #greentea #oolong
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