Deep Dive into Tea

During tea processing, biochemical reactions—namely oxidation and breakdown of precursors—generate its aroma. Most notably, the recently confirmed hydrolysis of glycosides produces volatile alcohol compounds. Researchers have isolated key aroma precursors in tea leaves—such as geraniol and linalool glycosides,...

Ever brewed the same tea and ended up with a cup that tastes bitter while someone else’s is fresh and sweet? The difference lies in the details—water temperature, leaf-to-water ratio, pouring technique, steeping time... Great tea isn't just...

Green tea is nature’s pharmacy in a cup, offering a blend of compounds that support overall health."

The Tang Dynasty saw tea culture flourish, highlighted by Lu Yu’s "Tea Classic" which set standards for tea preparation and etiquette. Tea was commonly boiled with spices such as salt and ginger.

As the oldest tea category with over 50% representation in China's Top Ten Famous Tea lists, green tea's spring harvest season sees fierce competition among premium varieties from Zhejiang, Anhui, Jiangsu, and other provinces. While Japanese matcha and...