The color of tea is often a mark of quality or an identifier of the type of tea – for example, the appearance of the brew of a strongly steamed Japanese green tea already says a lot. It is precisely about the color of green teas that I would like to talk about in this article.
I didn't expect such interest in the previous post, so I decided to continue this series and talk about bacteria and especially fungi in heicha teas, that is dark teas, and do it as soon as possible. Two articles published in March 2021 and January 2022 in the journal Trends in Food Science & Technology will help me with this.
While preparing for last year's 'Czaisz' festival, I found an interesting article, and only now I remembered that I wanted to share it.
When talking about tea from a chemistry perspective, it would be a crime not to mention GABA teas, which are becoming increasingly popular. GABA, or gamma-aminobutyric acid, serves as the main inhibitory neurotransmitter in the nervous system.
Last week many people were drinking Taiwanese oolong Dong Fang Mei Ren, in the production of which leafhoppers play an important role, so it would be useful to talk about them.