The Science and Soul of Global Tea Cultures
The ritual begins at dawn in the misty Wuyi Mountains, where veteran tea master Li Wei checks the oxidation levels of his Da Hong Pao oolong using a 400-year-old sensory evaluation method. Meanwhile, in a London laboratory, chromatographers are isolating the exact theaflavin compound that gives Assam black tea its malty notes. Tea – the world's second most consumed beverage after water – exists at the intersection of ancestral wisdom and cutting-edge food technology.