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UrduUnlocking the biochemical secrets behind a perfect cup of black tea, scientists have identified the CsLOX6 gene as a master regulator in the formation of methyl jasmonate (MeJA), a key compound in tea’s aroma. This breakthrough illuminates the intricate dance of genetics and chemistry that shapes the flavor profile of this globally adored drink.
Tag: Black Tea
Drinking black tea may be associated with lower mortality risk
A prospective cohort study found that drinking black tea may be associated with a moderately lower mortality risk. The risk was lowest among persons drinking two or more cups of tea per day. The findings are published in Annals of Internal Medicine.
Are there DBPs in that cup of tea?
Researchers reporting in Environmental Science & Technology measured 60 DBPs in three types of tea, unexpectedly finding lower levels in brewed tea than in tap water. However, they also detected many unknown DBPs with uncertain health effects.
Tea Time Gets Flavor Boost from Thin Film, Impure Water
In Physics of Fluids, researchers describe how they applied rheology to the seemingly quaint purpose of improving the quality of a cup of black tea. They describe the interfacial phenomenon in a cup left to cool after steeping, when a thin film at the air-water interface can form, and assess the mechanical properties of the film, the formation of which is affected by water hardness, acidity, sugar or milk, tea concentration, and brewing temperature.