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Tea Geek
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A socially-unacceptable level of tea knowledge
A socially-unacceptable level of tea knowledge

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Here we go! The next milestone for +Michael J. Coffey's book has been reached. Learn more on the Tea Geek blog:

http://www.teageek.net/blog/2017/04/tea-geek-book-continues/

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And people try to avoid caffeine...

Seen via +Denis Poussart
Caffeine Boosts Enzyme That Could Protect Against Dementia

A study by Indiana University researchers has identified 24 compounds -- including caffeine -- with the potential to boost an enzyme in the brain shown to protect against dementia.

The research is in Scientific Reports. (full open access)

#dementia #caffeine

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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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