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Tea Geek
1,428 followers -
A socially-unacceptable level of tea knowledge
A socially-unacceptable level of tea knowledge

1,428 followers
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Tea Processing Science: Enzymatic Browning
Hey, another blog from the super tea-geeky Eric Scott on the science behind the whole "fermenting" vs. "oxidation" terminology.

http://www.teageek.net/blog/2017/02/tea-terminology-part-1/

#tea #science 
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"So, Sabeti did what Iranians do—she invited them for tea. 'Tea is a big familial tradition in Iran,' says Kian Sani, a 20-year-old Harvard student, who was born in Canada to an Iranian father and a Filipino mother. 'We joked and spoke Farsi. We remembered how our grandmothers used to pour it, and the sugar cubes they’d use, and all those cultural nuances. It was just all of us in her office, and the sense of community was very apparent.'"

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Kombucha
"If it’s not fermented, don’t eat it. That’s a rule from a best-selling diet book that a health guru—maybe you, or Gwyneth Paltrow—could write. The cover could be you and Gwyneth surrounded by honey and dirt, applying probiotic ointments, eating kimchi and smile-laughing over a cauldron of home-brewed kombucha."

https://www.theatlantic.com/health/archive/2016/12/the-promises-of-kombucha/509786/

#tea  

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Looks like the Indian government isn't interested in tea research any more, despite its importance to their economy. Or, at the very least, they're not interested in funding tea research. That's not a good trend. This is probably the #1 source of English-language tea research in the world.

H/T +Nigel Melican 

http://www.assamtribune.com/scripts/detailsnew.asp?id=aug2116/at057

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Both the leaves used and the processing have a big impact on what you taste in the cup.
Today's tea is Lao Shu Dian Hong ("Old Tree Yunnan Red/Black") from +Seven Cups Fine Chinese Teas. The sample originally was for their sponsorship of the +Tech Tea Podcast Episode 4: http://techtea.fm/2016/07/25/tech-tea-004-the-justice-pitcher/

If you're curious, it doesn't taste like they usually golden/tippy Yunnan black that's common in a lot of tea shops. These leaves are more typically turned into puer. Of course, it doesn't taste like puer, either. Processing differences, you know.

#tea 
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Tea Geek Eric walks us through the processing of Oriental Beauty tea

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Think you have a good palate for tea? Think again!
"At this point we secretly switched the contents of the sample containers, so that the outcome of the choice became the opposite of what the participants intended. In total, no more than a third of the manipulated trials were detected."

http://www.sciencedirect.com/science/article/pii/S0010027710001381

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"Jonas Hanway, always stubborn, paid little attention to the social stigma. An eccentric man, he was no stranger to controversy—he fervently opposed the introduction of tea into England, at one point penning an 'Essay Upon Tea and Its Pernicious Consequences' (1756)."

H/T +Sarah Perry-Shipp 

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Not only was there some excellent tea from +Floating Leaves Tea in this episode, but Tea Geek +Michael J. Coffey was co-host, and mentioned Tea Geek +Eric Scott's research project on Bai Hao wulong that he posted about recently.
+Michael J. Coffey  was talking to me about his new Tech Tea Podcast project. We were having our usual goofing off moments over tea. You can listen to his new tech and tea episode here: http://techtea.fm/2016/06/28/tech-tea-002-raspberry-pi/
Enjoy!
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