Tagged: maillard reaction

Oolong Carried the Least of a Compound Class in a Five-Tea Study

A 2026 study measured advanced glycation end-products, compounds tied to inflammation, across five tea types. Oolong came out lowest of all five.

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.