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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Exploring the key concepts and lesser known details of White Tea
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