Tea Polyphenols: Tastes and Tea Choices
The taste of flavonoids Catechins are colourless. They are associated with the bitterness in tea....
Tea Guardian
Polyphenols in green and black teas
Main Flavonoids of a Living Tea Leaf Flavonoids are secondary metabolites (a group of naturally...
Categorization of Teas
Fermentation in tea production refers specifically to the process when enzymes of the leaf oxidize the leaf’s other constitutional matters. Controlling how the tea ‘ferment’ is one of the most important steps in determining the final material nature of the product.
Oolongs: Production
The principal of oolong production involves scratching the leaves for gradual and slight breakage of...
Oolongs: Tasting & Buying Tips
This is an effective sales technique but a very bad tasting approach. No tea can show its real character infused for less than 20 seconds, unless it is broken or worse, like a teabag. The reason for a quick wash is only to hide…
Oolongs: Tea Plants & Major Regions
There is a wide-spread theory in the West thinking that all teas are produced from the same tea plant, Camellia sinensis. The fact is, there are so many variants of…
Oolongs: the Gran Cru of Teas
Fine oolongs make up a tea category of the most diverse tastes and aromas. Theirs are by far the most potent, distinct, and enjoyable in all fine teas. The various production styles and large range of…
Green Tea Production: Baking
Using heat to dry tea is as old as, if not older than, the method...
Green Tea Production: Roasting
There have not been any reliable recent audit yet but wok roasting (note) is definitely the...
Green Tea Production: Steaming
Steaming is the tea production process with the longest documented history, although surely not the oldest. The...