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Volatile magic farm11/28/2023 The sensitivity of tea plants to the environments in which they are grown is part of tea’s appeal - connoisseurs can discern taste characteristics that can be attributed to growth conditions. Tea leaves that are harvested in spring therefore have different qualities to those collected in summer: each tea contains around 50 chemicals that are unique to its season of harvest, says Albert Robbat, a chemist at Tufts University in Medford, Massachusetts. In Yunnan province, southwestern China, which is the source of a highly prized tea known as pu-erh, summer brings monsoon rains, whereas spring is comparatively dry. When you take a sip of tea, you’re drinking a beverage that is grounded in a particular time and place.
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