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The Science Behind a Bold but Balanced Tea Infusion (Part 2)

The Science Behind a Bold but Balanced Tea Infusion (Part 2)

by D.O. Rothenberg | Jul 31, 2020 | Best Infusion Practices, Tasting & Quality Assessment, Tea Education, Tea Plant Biology & Cultivation

Polyphenols, being larger-weight molecules, require more of kick in the rump than amino acids do in order to extract them out of the leaf, and into the cup. The extra umph can be hotter water, longer infusion time, or more leaf agitation (stirring, prodding, poking,...
The Science Behind a Bold but Balanced Tea Infusion (Part 2)

The Science Behind a Bold but Balanced Tea Infusion (Part 1)

by D.O. Rothenberg | Jul 30, 2020 | Best Infusion Practices, Tasting & Quality Assessment, Tea Education, Tea Plant Biology & Cultivation

If steeping instructions on the packaging call for 2 minutes at 80°C/175°F … why? How did they arrive at that recipe? Why not 1 minute… or 5 minutes? And what about Gongfu Cha with many small infusions… is the first infusion different from the 10th? We hold an innate...
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,...

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  • Major Types & Sub-Types
  • Tea Plant Biology & Cultivation
  • Processing
  • Tasting & Quality Assessment
  • Best Infusion Practices
  • Effects on Human Health
  • History & Culture
  • Tea Education
  • Industry Issues

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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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