Oolong quality and amino acid/polyphenol ratio

One of my two talks at World Tea Expo 2017 will be on cold- versus hot-brewed teas.* (The other will be about pairing with teas, about which more in my next post.)

One of the most important conclusions we will reach is that the quality of a tea depends on the ratio of amino acids to polyphenols. Here is a result from a paper on oolongs: the more prized the oolongs — and the more costly — the higher the ratio.**

Looking forward to seeing you at WTE 2017! 


* What's in the Cup & Why You Like It: Hot Brewed vs Cold Brewed - CS49
Tuesday, 06/13/2017: 8:30 am - 10:00 am
Room: N237
Session Number:  CS49

** Yueh-Tzu Hung, Po-Chung Chen, Richie L.C. Chen, Tzong-Jih Cheng. Sequential determination of tannin and total amino acid contents in tea for taste assessment by a fluorescent flow-injection analytical system. Food Chemistry 118 (2010) 876–881.