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Why does tea taste different when brewed in Yixing wares

26 March 2014 by Kyara Zen

Why is Redox (reduction/oxidation) of compounds important in tea? The ancient people had realized that oxidation often resulted in unique and special aromas/fragrances being developed in the tea, that was why oolong teas were born. In the process of making oolong teas, the tea leaves are bruised to allow for controlled oxidation to occur.   Similarly, when one drinks some Wuyi Mountain Rock Tea (yan cha), there is… [Read More…]

Filed Under: Articles, Tea Tagged With: tea, yixing

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