Tea Masterclass: Astringency

A proper geeky masterclass on tea astringency with some of the subject matter applicable to coffee, wine, whisky, chocolate and beer astringency.

Astringency is a fundamental factor when assessing the quality of a tea and is not and thing but has to be under your control as a brewer.

In this video, I give you as much information as I have about the science of astringency and the ten factors which influence tea astringency. Get ready for a full on session!

For Full Article: https://meileaf.com/article/tea-maste...

Teas Featured:
Imperial Green - https://meileaf.com/p/tea-impc
Souchong Liquor - https://meileaf.com/p/tea-souc
White Peony - https://meileaf.com/p/tea-wpyc
Diamond Peak - https://meileaf.com/p/tea-junc
Kanaya Midori Sencha - https://meileaf.com/p/tea-kmsc
Royal Peach Orchid - https://meileaf.com/p/tea-phoc

Teaware:
Gong Fu Guru - https://meileaf.com/p/cl-gfgc
Blue Gaiwan - https://meileaf.com/p/cl-mlgw
Blue Gong Dao Bei - https://meileaf.com/p/cl-mlgd
Blue Tulip Cups - https://meileaf.com/p/cl-mlcp
Porcelain Tea Scoops - https://meileaf.com/p/tsc-porc
#KeepTeaGangsta White Gaiwan - https://meileaf.com/p/cl-gwkt
#StayLoose White Gaiwan - https://meileaf.com/p/cl-gwsl
Hammered Glass Gong Dao Bei - https://meileaf.com/p/ggdb
Flute Brewer - https://meileaf.com/p/cl-flbr
Ru Yao Cups - https://meileaf.com/p/cl-gfcp
Clay Kyusu- https://meileaf.com/p/jp-rstk
Porcelain Yuzamashi - https://meileaf.com/p/jp-spty
Hammered Glass Gong Dao Bei - https://meileaf.com/p/sgdb
Glass Gong Fu Teapot - https://meileaf.com/pcl-gfgs
Tea Towel - https://meileaf.com/p/cl-gftt


REFERENCES:

Samanta T, Cheeni V, Das S, Roy AB, Ghosh BC, Mitra A. Assessing biochemical changes during standardization of fermentation time and temperature for manufacturing quality black tea. Journal of Food Science and Technology. 2015;52(4):2387-2393. doi:10.1007/s13197-013-1230-5.

P Okinda Owuor, Martin Obanda; The changes in black tea quality due to variations of plucking standard and fermentation time, Food Chemistry, Volume 61, Issue 4, 1998, Pages 435-441

Ding, Z., Kuhr, S. & Engelhardt, U.H. Z Lebensm Unters Forch (1992) 195: 108. https://doi.org/10.1007/BF01201768

Bhuyan LP, Borah P, Sabhapondit S, Gogoi R, Bhattacharyya P. Spatial variability of theaflavins and thearubigins fractions and their impact on black tea quality. Journal of Food Science and Technology. 2015;52(12):7984-7993. doi:10.1007/s13197-015-1968-z.

D. Rossetti, J.H.H. Bongaerts, E. Wantling, J.R. Stokes, A.-M. Williamson; Astringency of tea catechins: More than an oral lubrication tactile percept, Food Hydrocolloids, Volume 23, Issue 7, 2009, Pages 1984-1992,

A. Nayak, G.H. Carpenter; A physiological model of tea-induced astringency, Physiology & Behavior, Volume 95, Issue 3, 2008, Pages 290-294,

Nicole Schöbel, Debbie Radtke, Jessica Kyereme, Nadine Wollmann, Annika Cichy, Katja Obst, Kerstin Kallweit, Olaf Kletke, Amir Minovi, Stefan Dazert, Christian H. Wetzel, Angela Vogt-Eisele, Günter Gisselmann, Jakob P. Ley, Linda M. Bartoshuk, Jennifer Spehr, Thomas Hofmann, Hanns Hatt; Astringency Is a Trigeminal Sensation That Involves the Activation of G Protein–Coupled Signaling by Phenolic Compounds, Chemical Senses, Volume 39, Issue 6, 1 July 2014, Pages 471–487, https://doi.org/10.1093/chemse/bju014

SPECIAL ACKNOWLEDGEMENT

Book: Three Basic Teas and How to Brew Them - Virginia Utermohlen Lovelace MD

Special thanks to Virginia Utermohlen Lovelace MD who has revealed so much about taste and tea.

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