Vitamin K in Tea: Nutritional Myth or Reality?
Does tea contain enough vitamin K to impact health or interact with anticoagulants? Explore scientific data on vitamin K levels in tea leaves and infusions, and their implications for blood coagulation.
Iced Tea: Does Cold Brewing Enhance Antioxidant Content?
Delve into the chemistry of the iced-tea, how it changes from hot tea.
The Chemistry Behind Wuyi Rock Teas: Mineral Terroir and Masterful Roasting
Delve into the biochemical processes that give Wuyi rock teas their distinctive flavors. From meticulous leaf picking to charcoal roasting, learn how terroir and craftsmanship shape the taste of these Chinese oolongs.
The Chemistry Behind Oriental Beauty Tea: Insect Bites and aromas
Discover how insect bites from the green leafhopper and extended oxidation turn Oriental Beauty tea leaves into a fragrant brew with honeyed, fruity notes. Dive into the biochemical processes behind this unique Taiwanese oolong.
Why Are Shade-Grown Teas So Green? The Science Behind Tea Plant Shading
Learn how shading tea plants affects the color and composition of Japanese teas like matcha and gyokuro. Explore the biological mechanisms and long-term effects of this agricultural practice.
Is Tea Truly a Source of Vitamin C? Unraveling the Facts
Green tea, especially matcha, is often praised for its vitamin C content. But what's the truth? Explore the actual amounts of vitamin C in tea and whether it can genuinely contribute to your daily intake.
Why Does My Tea Foam? The Science Behind Unexpected Bubbles
Uncover why some tea infusions produce foam. Explore the role of saponins, water quality, and botanical factors in this intriguing phenomenon.
Camellia taliensis: is caffeine-free tea a myth?
Delve into the truths and misconceptions about teas from Camellia taliensis. Are they truly caffeine-free? Uncover scientific studies and genetic variations affecting their caffeine content.
Gushu tea trees: a superior source of antioxidants?
Leaves from centuries-old gushu tea trees boast 50% higher antioxidant activity and richer polyphenol content compared to younger plantations. Uncover the secrets of these exceptional teas.
The colors of tea: a fascinating scientific enigma
Tea, rich in molecules, offers health benefits thanks to its anti-inflammatory, antioxidant and antibacterial properties. Polyphenols and alkaloids vary according to the type of tea. Green tea is rich in catechins, while black tea contains theaflavins derived from oxidation. Other teas, such as oolong and white, have unique molecular profiles influenced by their cultivation methods. Harvest and growing region also affect composition. Each type of tea has its own characteristics, but it doesn't provide enough amino acids and mineral salts, except for manganese. When savoring the diversity of teas, taste pleasure must remain the priority.
All about theine: impacts and misconceptions
Theine refers to the caffeine in tea, but it's the same molecule. The differences come from the context, notably tea's polyphenols. The effects of tea are not limited to caffeine: the lesser-known L-theanine has soothing properties that reduce the excitement of caffeine. The amount of caffeine and L-theanine varies according to tea type and preparation. Green and black teas have distinct caffeine levels, influenced by infusion time and temperature. This topic deserves further research to better understand the interaction between caffeine, L-theanine and polyphenols, offering a unique tasting experience.
Porcelain, glass, stainless steel... What's the best material for tea?
The choice of materials for teapots has an impact on the quality of the infusion. Yixing clay is one of the best, preserving aromas and reaching ideal temperatures. Other terracottas, such as Tokoname and St Amand, also enrich the experience. Glass is ideal for delicate teas, offering a view of the color of the infusion. Enamelled materials can be adapted according to their finish. On the other hand, metal and plastic teapots can alter the taste of the tea. For optimal tea enjoyment, choose terracotta, glass or ceramic teapots, depending on the type of tea.
Water, the invisible ingredient that changes everything for your tea
Water is indeed a crucial element in tea preparation, influencing not only taste but also the extraction of the tea's beneficial components. In short, low-mineralized water or lightly mineralized osmosis water is often recommended for the preparation of fine teas, as it offers a good balance that reveals aromatic nuances and beneficial components. However, as the experience of taste is subjective, it may be worth experimenting with different types of water to determine which is best for you.