• To read more about it, visit our tea-blog: pathofcha.com/blogs/all-about-tea/mastering-tea-through-understanding-its-elements • To buy quality teas, visit our shop: pathofcha.com/ • And sign up for our Newsletter to stay in the know: rb.gy/czfrk4
Very helpful, thank you! Could you also mention the temperature in Celsius, or put it in the text? That is it's distracting for me, so I don't have to pause the video and calculate. 😅
Great video! I especially liked the part of the chemical breakdown of caffeine, catechins, and l-theanine and how they are released - it was super interesting. I wonder if the release is still true in cold-brewed tea. I also really liked how you spoke of both Japanese and Chinese teas as most people I've encountered prefer one or the other almost exclusively. Thanks for the terrific information!
Thank you for your kind feedback! 🙏🏻Glad that you found this video useful. "I wonder if the release is still true in cold-brewed tea." - of course. Chemistry works the same:) Since L-theanine gets extracted faster than the other two elements and under a lower temperature, cold-brew tea usually comes out sweeter and rarely bitter and astringent unless left in a fridge for a really long time. The key is not to make the mistake that many do by filling the brewing vessel with warm water and letting it cool. You should start a cold brew with cold water. "I also really liked how you spoke of both Japanese and Chinese teas". - we like tea for its taste, not for its origin:) In our shop, we offer Chinese, Taiwanese, Japanese, Vietnamese, Thai, and Burmese teas. Hoping to be able to get some Laotian teas in the future. Please visit:)
• To read more about it, visit our tea-blog: pathofcha.com/blogs/all-about-tea/mastering-tea-through-understanding-its-elements
• To buy quality teas, visit our shop: pathofcha.com/
• And sign up for our Newsletter to stay in the know: rb.gy/czfrk4
Great info. Thank you !
@@SaultoPaul 🙏🏻
Very helpful, thank you! Could you also mention the temperature in Celsius, or put it in the text? That is it's distracting for me, so I don't have to pause the video and calculate. 😅
Thanks for your feedback! We'll do it next time:)
175ºF - 80ºC
185ºF - 85ºC
195ºF - 90ºC
205ºF - 95ºC
212ºF - 100ºC
Great video! I especially liked the part of the chemical breakdown of caffeine, catechins, and l-theanine and how they are released - it was super interesting. I wonder if the release is still true in cold-brewed tea. I also really liked how you spoke of both Japanese and Chinese teas as most people I've encountered prefer one or the other almost exclusively. Thanks for the terrific information!
Thank you for your kind feedback! 🙏🏻Glad that you found this video useful.
"I wonder if the release is still true in cold-brewed tea." - of course. Chemistry works the same:) Since L-theanine gets extracted faster than the other two elements and under a lower temperature, cold-brew tea usually comes out sweeter and rarely bitter and astringent unless left in a fridge for a really long time. The key is not to make the mistake that many do by filling the brewing vessel with warm water and letting it cool. You should start a cold brew with cold water.
"I also really liked how you spoke of both Japanese and Chinese teas". - we like tea for its taste, not for its origin:) In our shop, we offer Chinese, Taiwanese, Japanese, Vietnamese, Thai, and Burmese teas. Hoping to be able to get some Laotian teas in the future. Please visit:)
Excellent video, incredibly insightful!
Thank you! 🙏🏻 Happy you find it useful
Cute video
you make me blush ☺😂
@@PathofChadon't be shy ;)