Oxidation makes tea black
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Oxidation makes tea black
1–10 of 79 posts
Re: Oxidation makes tea black
#2I had always understood that white tea had minimal processing, so I don't understand this assertion:
"Without oxidation, tea would taste unbearably bitter."
Perhaps white tea has not reached an adult phase with the associated bitterness.
Contast to:
"White tea may refer to... minimally processed leaves of the Camellia sinensis plant."
Re: Oxidation makes tea black
#3The website is new, but this business also runs one of my favorite brick and mortar tea shops! It's in the Oakland hills.
They pile up the steaming leaves from every cup they brew and the shop fills with the earthy caramel aroma of good tea.
Re: Oxidation makes tea black
#4Most things that are black are oxidized
Re: Oxidation makes tea black
#5The website is new, but this business also runs one of my favorite brick and mortar tea shops! It's in the Oakland hills. They pile up the steaming leaves from every cup they brew and the shop fills with the earthy caramel aroma of good tea.
It's going to be even better with the new plaza on Antioch.
Re: Oxidation makes tea black
#6I had always understood that white tea had minimal processing, so I don't understand this assertion: "Without oxidation, tea would taste unbearably bitter." Perhaps white tea has not reached an adult phase with the associated bitterness. Contast to: "White tea may refer to... minimally processed leaves of the Camellia sinensis plant." https://en.wikipedia.org/wiki/White_tea
White tea is oxidized naturally for a while. The article is referring to freshly picked leaves.
Re: Oxidation makes tea black
#7I had always understood that white tea had minimal processing, so I don't understand this assertion: "Without oxidation, tea would taste unbearably bitter." Perhaps white tea has not reached an adult phase with the associated bitterness. Contast to: "White tea may refer to... minimally processed leaves of the Camellia sinensis plant." https://en.wikipedia.org/wiki/White_tea
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Re: Oxidation makes tea black
#8I had always understood that white tea had minimal processing, so I don't understand this assertion: "Without oxidation, tea would taste unbearably bitter." Perhaps white tea has not reached an adult phase with the associated bitterness. Contast to: "White tea may refer to... minimally processed leaves of the Camellia sinensis plant." https://en.wikipedia.org/wiki/White_tea
White tea is oxidized naturally for a while. The article is referring to freshly picked leaves.
That would be green tea no? You pick the green tea, cook it to denature the enzymes to arrest the oxidization (called the "killgreen" step in Chinese) and voila, green tea! Lots of green teas can be quite smooth and even more so with more careful brewing.
Re: Oxidation makes tea black
#9Earlier quoted context omitted.
White tea is oxidized naturally for a while. The article is referring to freshly picked leaves.
That would be green tea no? You pick the green tea, cook it to denature the enzymes to arrest the oxidization (called the "killgreen" step in Chinese) and voila, green tea! Lots of green teas can be quite smooth and even more so with more careful brewing.
Yes, green tea needs lower temperature and controlled infusion time, but rewards that. The author definitely does not seem to be a fan and is not doing it justice.
Re: Oxidation makes tea black
#10Can anyone explain this sentence: "Because tannins weigh more than catechins, they do not taste bitter."