From Green to Brown: The Chemistry of Tea Leaf Roasting Explained
Oven heat transforms green tea to brown, but how does it balance sweetness, bitterness, and earthy depth? Discover the chemistry behind each roasted sip.
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The Maillard Reaction in Hojicha: How Heat Creates Toasted Flavors
Mystery of Maillard in hojicha: How heat unlocks smoky sweetness—but what happens when temperatures rise too high? Discover the flavor-balance alchemy.
