Tea Chemistry: Reactions in Leaf and Cup
The chemistry involved in making a cup of tea is fascinating. From environmental impacts on the amount of caffeine in a fresh leaf, to the more than 600 compounds that can be found in the smell of a cup of freshly brewed tea, there's a lot going on! This workshop will give you an overview of the major compounds and reactions that give different teas their characteristic colors, aromas, and flavors. You'll also learn how the chemistry of the fresh leaf determines whether it will make a better green or black tea, and why drinking tea for health may very well decrease your enjoyment of it.
MAX 30 Attendees