A worn and weathered large-leaf Assamica strain planted from seed in the 1970’s Cultural Revolution. I sampled the soil around this tree in Spring of this year, discovering to my amazement that over the decades it had cultivated an intricate network of beneficial bacteria and fungi around its root structure. The tree produces sugars through…
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A 34-minute deep-dive into Oolong tea craftsmanship, including interviews with Oolong Tea Masters, a review of the scientific literature on Oolong tea flavor formation, and plenty of clips taken over years of traveling out to tea farms and producing tea alongside the professionals.
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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?
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Dyl travels to an organic tea farm to collect soil samples and ends up eating rat. Mere hours later, he partakes in a tea-themed fashion show. He does not know which made him feel more uncomfortable.
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Discussing what makes a green tea exceptional. Key players are L-theanine, EGCG, soluble sugars, non-gallated catechin compounds, and more
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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.
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The benefits of brewing your tea HOT. A look at antioxidants, polyphenol extraction, caffeine content, and how they all vary depending on water temperature.
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The second of two pieces on Nannuo Shan. Ancient tea trees, the vibes of Nannuo, local history, processing tea with the locals, overall impressions.
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The final episode in the white tea trilogy. Taste profile formation. Sweet and savory compounds. White tea varietals. Conclusions and Works Cited.
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Breaking down the science of white tea processing. What are the steps, how do tea compounds transform, and what are the health benefits.
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