Green Tea Chemistry 101: Key Compounds for Flavor Quality

Discussing what makes a green tea exceptional. Key players are L-theanine, EGCG, soluble sugars, non-gallated catechin compounds, and more

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Why Hot? Why Not? 5 Reasons for Brewing Your Tea Hot (Part 2)

Part two of the high-heat tea infusion series. How warm beverages effect emotions, mood and cognition. The effect of heat on flavor profile. How drinking hot tea can actually cool you down.

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Why Hot? Why Not? 5 Reasons for Brewing Your Tea Hot (Part 1)

The benefits of brewing your tea HOT. A look at antioxidants, polyphenol extraction, caffeine content, and how they all vary depending on water temperature.

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