by D.O. Rothenberg | Oct 4, 2019 | Best Infusion Practices, Effects on Human Health, Tasting & Quality Assessment, Tea Education
Warm tea, warm heart Researchers from the world-renowned, world-class institution, University of Colorado at Boulder (my alma mater. Go Buffs) conducted an experiment which found that participants judged others differently depending on the temperature of the beverage...
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...
