Tagged: maillard reaction

Oolong Carried the Least of a Compound Class That Should Have Favored Green Tea

A 2026 study measured advanced glycation end-products, the same compounds tied to aging and inflammation, across five tea types. Oolong came out lowest of all five, and the antioxidant story that usually explains oolong's health claims does not explain why.

A charcoal roast is a sequence of fires, rested months apart

Charcoal roasting is a sequence of separate fires, not one step, and each fire does distinct, measurable chemistry to the leaf. The practice also varies more across oolong styles than most tea copy admits.