Tea Extraction -

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

By: D.O. Rothenberg July 31, 2020August 3, 2022

Best Infusion Practices, Tasting & Quality Assessment, Tea Education, Tea Plant Biology & CultivationTea Connoisseur, Tea Extraction, Tea Flavor, Tea Infusion4 Comments

Part 2 includes the factors to consider when calculating “the right” tea extraction time and water temperature (i.e. tea type, production technique, growing conditions). We also dive into healthful but bitter tea polyphenols – how to extract enough while maintaining a well-balanced brew.

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

By: D.O. Rothenberg July 30, 2020August 3, 2022

Best Infusion Practices, Tasting & Quality Assessment, Tea Education, Tea Plant Biology & CultivationTea Extraction, Tea Infusion, Tea ScienceLeave a Comment

This piece is part one of two aimed at offering an in-depth but accessible look at the science of tea infusion. What compounds are bitter, or savory, and how do we brew for balance?

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.