by Mike Harney December 15, 2017 1 min read 2 Comments
Have you ever wondered how tea gets its different hues and flavors? Or what factors might come into play to create the perfect brew? Some of it comes down to science.
Earlier this year, I was interviewed for an article about the science of tea. As I explain in the article, "There has been a great partnership between plants and people being fostered over the many centuries to make great tasting teas. It was not science back in the day in ancient China. However, now science can explain what was done and how that made your cuppa' taste the way it does."
Tea is a plant, Camellia sinensis, that changes depending on where it grows and how the plant is treated. Oxidation can change the chemical components in the leaves, something that helps make each tea unique. For example, green tea is fixed green by steam or direct heat, oolong is slowly oxidized, and black tea can be made with fast or slow rates of oxidation.
Fascinating, right? Explore the science behind tea, how tea gets its flavor, why temperature matters, and more by reading the full article here.
For further questions, I'd be happy to answer them at firstname.lastname@example.org.
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September 12, 2019
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