by D.O. Rothenberg | Nov 22, 2020 | Major Types & Sub-Types, Processing, Tasting & Quality Assessment, Tea Culture, Tea Education, Tea Plant Biology & Cultivation
Grab the popcorn! Our new Youtube video follows the six steps of Oolong tea craftsmanship, exploring flavor formation through a scientific lens, and through the eyes of Wu Mountain friend and mentor, Ajin, an Oolong Tea Master making great tea in China’s...
by D.O. Rothenberg | Oct 1, 2019 | History & Culture, Major Types & Sub-Types, Tea Culture, Tea Education, Tea Plant Biology & Cultivation
A sign in Nannuo that reads, “please protect the ancient tea trees, do not pluck without permission” To my astonishment, there were 300-year-old, lichen-laden wild tea trees scattered across the mountain in all directions. The high canopy provided shade,...
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...
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...
by D.O. Rothenberg | Sep 18, 2019 | Best Infusion Practices, Major Types & Sub-Types, Processing, Tasting & Quality Assessment, Tea Education
Fujian Silver Needle White Tea White tea is the black sheep of the tea family. Like many black sheep of the world, white tea is misunderstood, morphed to fit a narrative that doesn’t get it right. The...
