Tea Science

What is the Best Tea Pairing for Apple?

By: D.O. Rothenberg October 22, 2021October 22, 2021

Becoming a Connoisseur, Black Tea, Infusion & Extraction, Oolong Tea, Tea Chemistry, Tea Culture, Types & Varietalsfood and beverage pairing, Fruit and tea, Tea connoisseurship, Tea pairing, Tea Science1 Comment

In honor of apple season, and my formative years in an apple-cropping region of New York State, we will embark on an exploration of the ultimate tea to pair with apple. That’s right – bite an apple, then sip some tea, or perhaps even sip then bite – but the two flavors must promenade the palette together. Our goal here is to explore the flavor profile of apple (Malus domestica) according to its known aroma and taste characteristics, then see which tea (Camellia sinensis) type might provide the best companion for this gallant fruit.

What is Puer tea?

By: D.O. Rothenberg October 12, 2021

Dark Tea, Tea Chemistry, Types & VarietalsChinese Tea, Health, Puer Tea, Tea ScienceLeave a Comment

An overview on Puer Tea and the critical alterations that occur through Puer fermentation

Unearthing Savor & Soil

By: D.O. Rothenberg December 1, 2020December 2, 2020

Becoming a Connoisseur, Cultivation, Living in China, TerroirOrganic Tea, Soil, Tea Flavor, Tea Science1 Comment

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…

The Complete Guide to Oolong Tea Craftsmanship: Distilling the Art and Science of Flavor Formation

By: D.O. Rothenberg November 22, 2020November 22, 2020

Becoming a Connoisseur, Cultivation, Living in China, Oolong Tea, Processing, Tea Adventure, Tea Art, Tea Chemistry, Tea Culture, Types & VarietalsOolong, Tea Art, Tea Processing, Tea Science, WulongLeave a Comment

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.

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

By: D.O. Rothenberg July 30, 2020July 31, 2020

Becoming a Connoisseur, Infusion & Extraction, Tea ChemistryTea 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?

Farm to Fashion: Soil Samples and Designer Tea-Shirts, All in a (strange) Day’s Work

By: D.O. Rothenberg December 15, 2019July 16, 2020

Tea Adventure, Tea Art, Tea CultureAdventure, Chinese Tea, Tea Culture, Tea Science1 Comment

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.

Green Tea Chemistry 101: Key Compounds for Flavor Quality

By: D.O. Rothenberg October 8, 2019October 10, 2019

Becoming a Connoisseur, Green Tea, Tea Chemistry, Types & VarietalsAmino Acid, Antioxidant, Catechin, Chinese Tea, Green Tea, L-Theanine, Polyphenol, Tea Flavor, Tea Science1 Comment

Discussing what makes a green tea exceptional. Key players are L-theanine, EGCG, soluble sugars, non-gallated catechin compounds, and more

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

By: D.O. Rothenberg October 4, 2019November 15, 2019

Infusion & Extraction, Tea Chemistry, White TeaAntioxidant, Caffeine, Chinese Tea, Empathy, Flavor, Health, Hot Tea, Polyphenol, Sweat, Tea Extraction, Tea ScienceLeave 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, 2019October 4, 2019

Infusion & Extraction, Tea ChemistryAntioxidant, 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.

Why is Nannuo Shan a Top Tea Terroir? Ecology, Culture, History (Part 2)

The second of two pieces on Nannuo Shan. Ancient tea trees, the vibes of Nannuo, local history, processing tea with the locals, overall impressions.