Eric R. ScottWell that's neat! Someone is messing around with inoculating white tea cakes with the same fungus used to make fuzhuan!
Has anyone heard of this before? @tea
https://www.sciencedirect.com/science/article/pii/S2212429225009010?via%3Dihub
Bean ThinkingEven more reason to take time to enjoy your #coffee if there is a (low pressure) storm overhead.....
Various coffee-brew guides suggest an optimal brew temperature of between approx 90-96C - so the fact that this storm caused the boiling temperature of water to dip to 98C would be a positive benefit:
#coffeescience #teascience #kitchentopexperiments #coffeephysics
Because it isn't making chlorophyll, the amino acids and sugars sent to the young leaves accumulate instead of being used to build chlorophyll, giving them an extra umami flavor that makes this a prized green tea.
This morning I'm drinking Anji Bai Cha (安吉白茶) which, despite it's name, is a green tea not a white tea. It gets its name because the cultivar used to produce it is one of a handful of "albino" tea cultivars. This one is temperature sensitive and its chloroplasts lack the ability to make chlorophyll under a certain threshold temperature. Once it warms up later in the spring, the leaves turn green and look like any other tea plant.
Bean ThinkingIf you have seen any interesting #science in your #tea cup, or particularly #physics in your #coffee cup, do share it with me.
There's plenty of space here for #coffeephysics #teascience