The colors of tea: a fascinating scientific enigma
Tea, rich in molecules, offers health benefits thanks to its anti-inflammatory, antioxidant and antibacterial properties. Polyphenols and alkaloids vary according to the type of tea. Green tea is rich in catechins, while black tea contains theaflavins derived from oxidation. Other teas, such as oolong and white, have unique molecular profiles influenced by their cultivation methods. Harvest and growing region also affect composition. Each type of tea has its own characteristics, but it doesn't provide enough amino acids and mineral salts, except for manganese. When savoring the diversity of teas, taste pleasure must remain the priority.
Porcelain, glass, stainless steel... What's the best material for tea?
The choice of materials for teapots has an impact on the quality of the infusion. Yixing clay is one of the best, preserving aromas and reaching ideal temperatures. Other terracottas, such as Tokoname and St Amand, also enrich the experience. Glass is ideal for delicate teas, offering a view of the color of the infusion. Enamelled materials can be adapted according to their finish. On the other hand, metal and plastic teapots can alter the taste of the tea. For optimal tea enjoyment, choose terracotta, glass or ceramic teapots, depending on the type of tea.
Water, the invisible ingredient that changes everything for your tea
Water is indeed a crucial element in tea preparation, influencing not only taste but also the extraction of the tea's beneficial components. In short, low-mineralized water or lightly mineralized osmosis water is often recommended for the preparation of fine teas, as it offers a good balance that reveals aromatic nuances and beneficial components. However, as the experience of taste is subjective, it may be worth experimenting with different types of water to determine which is best for you.