Tagged: linalool

Oolong Stays Floral Even Fermented Into Kombucha

A 2026 five-tea kombucha study found oolong's floral, fruity character came through the ferment strongest of the five, while black and pu-erh's own character mostly gave way to the culture's earthier profile. Oolong also tied green tea for the most antioxidant of the five.

The Old Rule About Spring and Autumn Tea, Tested Against 266 Cups

Anxi trade wisdom credits spring Tieguanyin with the fuller cup and autumn with the better scent. A 2025 study of 266 finished teas checked the chemistry, and found the saying right about direction and nearly silent about how much a buyer should let it decide.

Two Reactions Start When the Leaf Is Bruised, Not One

Shaking bruises the leaf once, but it starts two separate reactions on two different substrates. One reddens the edge. The other, mapped only in the last few years, manufactures the floral scent.