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.
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Enjoy getting to know Tsuyoshi Sugimoto, the owner and president of Shohokuenchten tea company in Kyoto, Japan, and a longtime colleague and friend of the Harneys.
Shannon Gaschott
September 12, 2019
I cannot get enough of your website, app, family history, and of course tea. Some of my family and my best friend and her son join me in relishing everything you offer. Thank you so much for sharing your lives, experience, and expertise. Your company is the absolute best!