Where Does Tea Aroma Come From? Unveiling the Chemistry Behind the Scent
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,...
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The Ultimate Advanced Guide to Every Chinese Tea
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...
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The Secret Power of Green Tea Polyphenols: Nature’s Antioxidant Ally
Green tea is nature’s pharmacy in a cup, offering a blend of compounds that support overall health."
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One article solves: The Complete Guide to Chinese Tea: History, Types & Brewing Methods
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.
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How Fire Processing Shapes Green Tea Quality: Aroma Types Explained
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...
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