Tagged: linalool
Oolong's Stem Holds More Linalool and Geraniol Than Its Leaf
A 2025 tissue-level study of Tieguanyin found the stem holds more linalool, geraniol and other floral compounds than the leaf. A 2022 study found leaf processed with its stem attached finishes lower in linalool and higher in nerolidol than leaf processed alone.
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.
Oolong Aroma
More than 300 volatiles have been identified in oolong, and most of them were not in the fresh leaf. What the stress route and the roast each contribute, and why the received account of the locked glycoside pool is contradicted by direct measurement.