Can someone explain this phenomenon? I usually make a little pot of tea each morning at work. My pot can hold several cups. I set the pot on a cup warmer to keep it at drinking temp.
I sometimes get called away from my office and return several hours later to find my green tea has darkened to an amber shade, and has taken on a very mellow and much sweeter flavor, with a nice aroma. Always delicious. This seems to happen with any green teas, even if I have inadvertently oversteeped the tea to a nasty bitter flavor.
So, what is happening? Did I ferment the tea in the pot?
Apr 3rd 09 4:21 pm
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Thanks, I think.
Tea elves... Just as I suspected.
No actually I thought I must be oxidizing it. In fact I wondered if it was really green tea anymore, or something else, like Oolong.
No actually I thought I must be oxidizing it. In fact I wondered if it was really green tea anymore, or something else, like Oolong.
Apr 4th 09 4:16 pm
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Location: TX <- NY
something like:
certain polyphenols/catechins/flavonoids get oxidized, and some polymerize to form thearubigins (color red)
which changes the color and flavor.
here's a rather extreme example of ...thearubiginization?, & oxidation, its kuding cha, not c. sinensis ... more like a tissane. ... uh, so not sure if the same chemicals are involved ...
on the right is the same liquor stood around for about 2-3hours
certain polyphenols/catechins/flavonoids get oxidized, and some polymerize to form thearubigins (color red)
which changes the color and flavor.
here's a rather extreme example of ...thearubiginization?, & oxidation, its kuding cha, not c. sinensis ... more like a tissane. ... uh, so not sure if the same chemicals are involved ...
on the right is the same liquor stood around for about 2-3hours
More thanks
What an impressive scientific explanation. Just what I wanted to feel more knowledgeable. Though I guess I will have to look up all those chemicals to feel really educated.