A blog about tea and more

The days are getting colder, coronavirus infections are on the rise. So we drink more tea, and that is why I thought it would be useful to say a few words about the relationship between tea and SARS-CoV-2.

Mechanization of sencha production in Japan began in the 1920s. By the 1960s, systems streamlining tea production were already quite commonly used. After initial preparation of the leaves, such systems allow for accelerating rolling, steaming, and drying of tea, among other processes.

Along with tea plant varieties whose young shoots have a light green color, there are also those in which buds and young leaves have a reddish, violet, or burgundy color. This is due to their high anthocyanin content.

Anji Bai Cha (安吉白茶) is a modern green tea variety from the Anji region in Zhejiang Province. In the 1970s, an old tea tree with unusually light-colored young shoots was discovered near the village of Dashi. In 1982, work began on vegetative propagation of material from this tree.

L-theanine is the most important amino acid in the tea plant, accounting for 40-70% of all free amino acids in tea and making a significant contribution to its taste, being responsible for sweetness and umami flavor.