Random Tea Research
Originally planned an article on tea temperature testing, but found interesting background material along the way:
Black Tea: The Aroma of Oats and the Hottest Water. Cites the “Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea: Quantitative Differences between Tea Leaves and Infusion” article by Christian Schuh and Peter Schieberle.
茶 (ちゃ) is part of 茶の間 “tea space”, or Japanese-style living room.
“Flavor Chemistry of Tea and Coffee Drinks”. Kenji KUMAZAWA, FSTR. Vol. 12, 71-84. (2006).
Fun fact: 4-mercapto-4-methyl-2-pentanone (Cat Ketone) is largely responsible for the characteristic grassy flavor of Japanese 煎茶 (せんちゃ). The roasting (煎) process brings out this compound, and most significantly in first pick (highest quality) teas. Additional commercial processing introduces yuck:
“In addition, the off-flavor components which develop in tea and coffee flavors during the commercial drinks manufacturing process were identified. It is expected that the results of this research will be useful for the development of drink products with a more natural, characteristic and fresh flavor.” — p.82
Good tea already has a natural, characteristic and fresh flavor. Mending an inferior product to mimic the real thing strikes me as wasteful. Good tea can already be manufactured, transported, and enjoyed worldwide, without the extra expense of canning, sterilization, and flavor correction.
Back to the topic of tea temperatures: tea brewing charts are available online, though none cite how they derived or tested their numbers, and different charts show a wide range of acceptable temperatures, time, and tea amounts…
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