Tag: Tea science

Yes, there is caffeine in Irish black tea, and it's typically more potent than many other black teas. Known for its strong, malty flavor, this traditional blend owes its energizing kick to a high concentration of Indian Assam tea leaves.

According to a study published in the *Journal of Food Science*, brewing green tea at 176°F (80°C) results in a high extraction of catechins while preserving sensory attributes. But what temperature in Fahrenheit extracts the most antioxidants from green tea overall, and does a higher yield come at a cost?

Did you know that the term 'theine' is chemically identical to caffeine, the world's most widely consumed psychoactive substance? The stimulant in tea is called caffeine, and its unique and balanced effect is famously moderated by the presence of other compounds like L-theanine.

Chemically speaking, theine is the exact same molecule as caffeine, just named differently based on its source. An average cup of green tea can contain anywhere from 20 to 45 mg of theine, though this can vary significantly.

While many tea enthusiasts believe that first flush teas are the most caffeinated, the truth is more complex. Yes, the youngest buds and leaves harvested in the spring often contain higher levels, but this is just one of several crucial factors that determine your cup's final caffeine kick.

While tea is most commonly steeped, Japanese green tea varieties are often steamed during processing to preserve their vibrant color and fresh flavor, a practice dating back centuries. Knowing how long should I steam my tea is critical for achieving the optimal taste, as steaming time directly impacts the final flavor profile, from grassy notes to mellow sweetness.

According to one study, milk proteins bind with tea's tannins, reducing their astringent and bitter taste. This process, however, does not neutralize the tannic acid in tea, but instead binds to the polyphenolic compounds responsible for the astringent flavor and other characteristics.

Tea is the second most consumed beverage in the world, and while it's traditionally enjoyed hot, it works perfectly fine when cold. Brewing tea at a lower temperature, a method known as cold brewing, results in a smoother, less bitter beverage with distinct flavor and nutrient profiles. Understanding the science behind this process reveals that cold tea is not just a sub-par version of its hot counterpart, but a unique and delicious drink in its own right.

While adding a splash of milk to black tea is a beloved tradition in many parts of the world, a scientific debate has questioned whether this practice neutralizes the tea's benefits. Conflicting research has made it unclear whether milk reduces the benefits of black tea or merely changes their absorption, leaving many tea drinkers pondering their brewing habits.

The question of what percentage of tea polyphenols are caffeine is based on a common misconception, as these are two fundamentally different classes of compounds. Caffeine is a stimulating alkaloid, while polyphenols, which include catechins, are phenolic compounds known for their antioxidant properties.